Inspired by Ecuador itself, we created this special ceviche with fresh sea bass, tamarillo, onion, lime and chillies. The onion, lime and chillies create an intense marinade called tiger’s milk. This is the cure-all for Ecuadorians. We drink this as an energiser after a night out or when we need a pick me up. Try this invigorating dish on your next visit.
This hearty fish stew is regarded as one of the national dishes of Ecuador. It is made with tuna, cassava ‘yuca’ and pickled onion. It is a classic dish found along Ecuador’s gorgeous coastal region. With the Amazonian root, cassava, this dish incorporates the coast and the Amazonian interior of Ecuador. Encebollado is one of our favourite ways to get a taste of back home. Try it on your next visit.
This dish is enigmatic of the Amazonian region of Ecuador. Fresh fish wrapped in banana leaves and steamed in its own juices. This seals in the flavour and leaves the fish flaky and tender. The traditional accompaniment is with chunks of cassava or yuca root. Try this Amazonian delicacy on your next visit.
With 12 hours slow roasting in-house, hornado is a succulent pork roast popular in the highlands of Ecuador. Our hornado is marinated in an aji panca sauce and served with giant white corn, ripe plantain, potato patties, pickled tomato and onion. The whole dish is finished off with a crispy house made chicharrón or pork scratching. Try it on your next visit.
The personal creation of Chef Jorge Pacheco, this sweet pudding made from Andean quinoa, coconut cream, caramelised sugar is served alongside a scoop of vanilla ice cream. It is a favourite with every customer that wants something special to satisfy their sweet tooth.
These mashed plantains are fried and lightly salted with course sea salt. They are the perfect accompaniment to almost any Ecuadorian dish. Almost everyone that comes in for dinner always gets a plate of these to dip in the juices of their meals. The perfect addition to every Ecuadorian dish on your next visit.