The menu

Shrimp in passion fruit leche de tigre with ají dulce and pickled onion, served with cilantro suero costeño and house-made plantain chips.

Fresh white fish cured in local citrus and emulsified with coconut milk and achiote oil. Served with feathered onion, fresh cilantro and house-made plantain chips.

Octopus tentacle seared on the grill and glazed in garlic and smoked paprika butter. Served on a brioche bun over a soft bed of black garlic mayonnaise and grilled pineapple pico de gallo, topped with crispy onion and cilantro microgreens. With rustic potatoes or yuca fries.

A crisp, golden sampler of our culinary tradition: yuca carimañolas with queso costeño, mini egg arepas and mini chicken empanadas, served with cilantro suero costeño, Cartagena ají dulce and corozo jam.

Our take on the traditional picada, loaded with treasures from the sea: crispy bites of fish, squid, octopus, prawns and shrimp, served with tostones, yuca fries, cilantro suero costeño, passion fruit chipotle mayo and black garlic aioli.

Three mini burgers on butter-seared brioche: a beef patty with grilled queso costeño and bacon-and-corozo jam; crispy chicken breast with smoked paprika honey, cheddar and citrus coleslaw; and a posta cartagenera patty with queso costeño and pickled red cabbage. With rustic potatoes or yuca fries.

Octopus tentacle glazed in smoked paprika butter with Japanese cucumber, topped with grill-brushed white fish. Finished with dots of black garlic aioli, grilled pineapple pico de gallo, a crunchy fried-yuca crumble and red caviar.

Grilled queso costeño, ripe plantain and creamy avocado, wrapped in thin slices of torch-seared aged rib eye. Finished with Caribbean ají dulce chimichurri, threads of corozo reduction and flaky salt.

Crispy hand-battered panko shrimp with soft avocado mousse and mango slices, wrapped in light cream cheese. Finished with a spiral of sweet-and-sour corozo and Colombian rum reduction, whipped cilantro suero costeño, crispy garlic chips and fresh sprouts.

Fresh snook fillet seared with garlic and paprika butter. Served over a rich, creamy white coconut rice with green plantain tostones and a refreshing salad of mango, red onion and fresh cilantro.

Creamy titoté coconut rice with a generous mix of seafood sautéed in garlic. Topped with whipped suero costeño, cilantro sprouts and fried yuca chips.

Fettuccine al dente wrapped in a silky emulsion of clarified butter, roasted garlic, white wine and a gentle passion fruit reduction. Served with prawns sautéed over open flame, crispy garlic slices, aged parmesan and fresh cilantro sprouts.

A burst of the sea, cooked over fire in a clay pot to seal in every juice. Prawns, shrimp, octopus, squid rings, mussels and lobster tail, with sweet corn on the cob and confit papa criolla.

Hand-cut rib eye (300 g), grilled and bathed straight off the fire in roasted garlic and herb butter. With Caribbean ají dulce chimichurri, rustic potato wedges with sea salt and wok vegetables.

A juicy New York cut (300 g), seared over high heat to keep its natural juices, finished with a light sweet-and-sour reduction of local corozo and Colombian rum. Served with creamy yuca and suero costeño purée and grilled blanched asparagus.

Juicy grilled chicken marinated in Caribbean spices, fresh thyme and allspice. Served over a silky purée of ripe plantain and coconut cream, with wok vegetables.

Our take on the classic citrus pie: a soft passion fruit and mandarin lime cream over a crisp coconut-and-butter cookie base. Topped with Italian meringue torched to order and a touch of lime zest.

Ripe pineapple slices caramelized over open flame with spiced panela and flambéed with aged Colombian rum. Served warm with a scoop of house-made coconut ice cream, crunchy almond crumble and fresh mint leaves.

A soft, silky cream infused with house-made coconut milk and Chocó vanilla, under a thin, crackling layer of sugar caramelized over open flame. Served with fine flakes of toasted coconut and fresh fruit.