Restaurant Menu
No.1 Martin Place, Sydney, NSW 2000
Traditions & Flavours
A La Carte
$9
Seeded sourdough, corn cultured butter, charred corn leaves
$9
PER
Raw
$26
Goldband snapper ceviche, leche de tigre, sweet potato, chulpi
$26
PER
$24
King prawn ceviche, green plantain crisp, hogao
$24
COL
$26
Spencer Gulf kingfish, aguachile, fermented tomatillo, serrano chili
$26
MEX
$26
Yellowfin tuna, aged soy dashi, daikon, aji rocoto, daikon, wasabi leaves
$26
PER
To Start
$12 ea
Abrolhos Island scallops, parmesan cream, lime, aji amarillo butter
$12 ea
PER
$6.5 ea
Eggplant arepa, roasted pepper and enoki salsa
$6.5 ea
VEN
$13 ea
Ox tongue anticuchos, Peruvian dried chillies, carretillera sauce
$13 ea
PER
$22
Goat cheese custard, Andean crisps, aji panca and huacatay oil
$22
BOL
Mains
$50
O'connor Beef eye fillet, saltado sauce, aji amarillo, red onion, tomato
$50
PER
$55
300g Swordfish Milanesa, yerba mate sauce, sea herbs
$55
ARG
$39
1/2 Hazeldene free-range chicken, white corn puree, brasa marinate
$39
VEN
$170
600gr Copper Tree grass feed dry aged rib eye, condiments
$170
URG
Side
$15
Hand cut potato chips, aji amarillo mayo
$15
PER
$9
Steamed white rice, sweet and white corn, sofrito
$9
RD
$16
Roasted palm heart, taxo vinaigrette, shallots, avocado, herbs
$16
ECU
$15
Radicchio, endives, radish, Brazil nut vinaigrette
$15
BRZ
Dessert
$16
Coconut sponge, oblea, coconut diplomat cream, dulce de leche
$16
ARG
$16
Pink guava slice, cheese mousse, almohabana cake
$16
COL
Cheese
$15
/
$25
La Cantara cheese selection, sweet potato paste, pan de yema toast
$15
/
$25
Indulge in the traditions and flavors of Latin America across our sharing menu, as chosen by our chefs
Morena’s Journey 150 pp
Seeded sourdough, corn cultured butter, charred corn leaf
MEX
Raw
Snapper, leche de tigre, sweet potato, chulpi
PER
Yellowfin tuna, aged soy dashi, daikon, aji rocoto, wasabi leaves
PER
Abrolhos Island scallops, Parmesan cream, lime, aji amarillo butter
PER
Snacks
Eggplant arepa, roasted pepper and enoki salsa
VEN
Ox tongue anticuchos, Peruvian dried chillies, carretillera sauce
PER
Main
300 gr swordfish Milanesa, yerba mate sauce, sea herbs
ARG
600 gr Copper Tree grass feed dry aged rib eye, condiments
URG
Hand cut potato chips, aji amarillo mayo
PER
Roasted palm heart, taxo vinaigrette, shallots, avocado, herbs
ECU
Dessert
Coconut sponge, oblea, coconut diplomat cream, dulce de leche
ARG
Indulge in the traditions and flavors of Latin America
Vegetarian Chef’s Selection 75pp
Seeded sourdough, pasilla oil
MEX
Raw
Palm heart, smoked soy dashi, daikon, aji rocoto, wasabi leaves
PER
Snacks
Eggplant arepa, roasted pepper and enoki salsa
VEN
Seasonal vegetable anticucho, Peruvian dried chillies, carretillera sauce
PER
Main + Sides
Roasted Maitake mushroom, corn and pumpkin cream, smoked broth
CHIL
Hand cut potato chips, guasacaca
PER
Radicchio, endives, radish, Brazil nut vinaigrette
MEX
Dessert
Dark chocolate tart, macerated fig
ECU
Please note a 10% surcharge applies on Sundays and a 15% surcharge on public holidays
A 10% surcharge applies to bookings of 8 or more
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