Sample menuWritten to the vessel
Peruvian menu — for a private table
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
Experience a classic Peruvian delicacy with our Tiradito de Corvina. This dish features thinly sliced, sashimi-grade corvina (Cilus gilberti), a prized white fish native to the Peruvian coast. The fresh fish is drizzled with a vibrant sauce made from aji amarillo peppers, known for their fruity heat, blended with freshly squeezed lime juice and a touch of garlic.
A vibrant Peruvian dish featuring layers of creamy mashed Amarilla Tumbay potatoes, native to the Andean highlands and prized for their rich flavor. Seasoned with freshly squeezed lime juice and aji amarillo paste — a mildly spicy, fruity chili indigenous to Peru — these potatoes encase fillings of ripe Hass avocado and tender, marinated chicken breast. The chicken is sourced from the Pollo Criollo, a traditional free-range breed renowned for its robust flavor, commonly raised in the Cajamarca region of northern Peru.
Tender grilled yucca is served alongside a spicy, creamy sauce made from aji rocoto and queso fresco, providing a satisfying and flavourful beginning to the meal.
A luxurious Peruvian appetizer featuring Peruvian calico scallops, sustainably harvested from the nutrient-rich waters of Sechura Bay. Each scallop is nestled in its natural shell, seasoned with a hint of freshly squeezed lime juice and a splash of Peruvian pisco, finished with Parmigiano Reggiano.
Lomo Saltado features tender strips of Matsusaka Wagyu beef, renowned for its exceptional marbling and flavor. This premium beef hails from Matsusaka, a region in Mie Prefecture, Japan, celebrated for producing some of the world's finest Wagyu. The beef is stir-fried with red onions, tomatoes, and aji amarillo — a mildly spicy Peruvian chili pepper — seasoned with a savory blend of soy sauce, vinegar, and spices.
A delectable combination of rice and a variety of seafood, including tender squid, succulent shrimp, briny mussels, and delicate scallops, all sourced from the pristine waters off the coast of Peru. The seafood is sautéed with a vibrant mix of aji amarillo chili peppers, imparting a subtle heat and fruity undertone, and tomato paste, which adds depth and richness to the dish.
This iconic Peruvian dish features a whole Poulet de Bresse chicken — a breed renowned for its tender, flavorful meat and considered among the finest in the world. The chicken is marinated in a blend of spices, including aji panca (a mildly spicy Peruvian red chili), garlic, and soy sauce, then roasted until the skin is crispy and the meat succulent.
Experience a refined twist on traditional Peruvian street food with these skewers of marinated Wagyu beef, renowned for its exceptional marbling and tenderness. Sourced from the esteemed Robbins Island Wagyu cattle, raised on the pristine pastures of Tasmania, Australia, this beef offers a rich, buttery flavor that elevates the dish. The Wagyu beef is cut into bite-sized pieces and marinated in a blend of aji panca, a mildly spicy Peruvian red chili, garlic, cumin, and red wine vinegar, infusing each morsel with vibrant flavors.
Give this nutritious dish a European flair by using quinoa sourced from the Loire Valley in France, known for its delicate texture and nutty flavor. Stir-fry with a medley of seasonal vegetables such as wild mushrooms, asparagus tips, and baby leeks. Season with a touch of Piment d'Espelette, garlic, and a splash of Tamari soy sauce for depth, resulting in a wholesome and flavorful side.
Elevate this classic dish by using tender Haricots Verts slender French green beans known for their delicate texture and flavor. Sauté them with aromatic scallion onions from Brittany, prized for their sweetness, and minced Ardèche garlic from France, renowned for its subtle taste.
A vibrant and refreshing salad hailing from Arequipa, Peru, traditionally combining ingredients such as Peruvian corn (choclo), fresh cheese (queso fresco), tomatoes, onions, and lima beans, dressed with olive oil and vinegar.
Sarsa Criolla is a refreshing Peruvian salad that combines thinly sliced red onions, tomatoes, chili peppers, and bell peppers, all marinated in lime juice and olive oil.
Despite its name meaning "frozen cheese," this dessert contains no cheese. Originating from Arequipa, it's a creamy, cinnamon-flavored ice cream made from milk, coconut, and spices, offering a refreshing treat without actual cheese content.
A popular street food, picarones are doughnuts made from a sweet potato and squash batter, deep-fried until golden, and drizzled with a spiced syrup called chancaca.
Chef Jose Collado
Senior Sous Chef