Tender slices of potato are covered in a silky, mildly spicy huancaína sauce made with aji amarillo, queso fresco, milk, and crackers. Finished with lettuce, egg, and olives, it is creamy, bright, and comforting with a gentle chili warmth.

Tiradito is silky, thinly sliced raw fish bathed in a bright, spicy leche de tigre and finished with a fragrant rocoto-sesame oil. The result is light, sharp, and elegant, with clean citrus, gentle heat, and rich nuttiness in every bite.

Gyū Tataki is tender beef seared just long enough to build a savory crust while keeping the center rare and silky. Thin slices are dressed with sharp ponzu, fragrant ginger, cool grated daikon, and scallion for a clean, rich, refreshing finish.

Steak Tartare is a luxurious, delicately seasoned dish of hand-chopped raw beef with sharp shallot, briny capers, mustard, and herbs. Rich egg yolk adds silkiness, while the careful knife work preserves a tender, elegant texture.

Kinilaw is a vibrant Filipino dish of fresh fish lightly cured in coconut vinegar and calamansi, then tossed with ginger, onion, chili, and rich coconut cream. The result is cool, tangy, creamy, and delicately spicy, with a clean taste of the sea.

Causa rellena is a refreshing layered potato dish with a vivid yellow, gently spicy mash brightened by lime and ají amarillo. This vegetarian version is filled with creamy avocado, egg, and red onion, then finished with olives and parsley for a savory, elegant contrast.

This snoek pâté is smoky, creamy, bright with lemon, and lifted by fresh parsley and a gentle chilli kick. It is quick to make, deeply savoury, and perfect spread over crisp toast or crackers for an easy classic starter.

This classic Prawn Cocktail is cool, crisp, and richly sauced, with sweet prawns piled over finely shredded iceberg lettuce. The Marie Rose sauce is creamy, tangy, and lightly spicy from horseradish, finished with lemon and paprika for a bright, old-school starter.

This ceviche is bright, cold, and sharply refreshing, with tender cubes of sea bass lightly cured in vivid leche de tigre. Ají amarillo adds fruity heat, while sweet potato and corn balance the acidity with gentle sweetness and texture.

This fresh, zesty ceviche swaps seafood for tender heart of palm, which absorbs lime beautifully while keeping a delicate bite. Red onion, tomato, chili, and coriander make it bright, juicy, and refreshing, with just enough olive oil to round it out.

These conch fritters are crisp and golden outside with a tender, savory center packed with sweet bell pepper, celery, herbs, and gentle heat from scotch bonnet. Served with a creamy hot sauce dip and fresh lime, they make a classic Caribbean starter or snack that feels bright, briny, and satisfying.

Celeri remoulade is crisp, creamy, and bright, with the earthy freshness of celeriac sharpened by lemon and Dijon mustard. Parsley and capers add little bursts of herbaceousness and briny lift, making this simple salad taste refined despite its short preparation.

This chopped liver is rich, savoury, and deeply comforting, with sweet caramelised onion balancing the earthy flavour of the liver. Hard-boiled egg softens the texture, while parsley adds freshness to an old-world spread that is excellent on bread or as part of a mezze table.