À la carte dishes
Traditional Ecuadorian bonito fish soup with cassava, pickled onion and a touch of lemon. Traditionally enjoyed with chifles, thin, crisp plantain crisps.
Slow-simmered beef soup with cassava, plantain and corn, served piping hot.
A selection of Ecuadorian favourites: cooked prawn ceviche, beef tripe in peanut sauce, meat stew and bonito fish soup. Served with white rice, ripe plantain and avocado.
Slow-roasted pork with crisp crackling, served with mote (cooked white corn kernels) or rice, pickled onion and tomato, and llapingachos (Ecuadorian potato cakes).
Pork pieces slowly cooked in their own juices until tender and golden brown. Served with mote (cooked white corn kernels) or rice, and pickled onion and tomato.
Beef tripe slowly cooked in a creamy peanut sauce, served with rice, lettuce, avocado and egg.
Fried sea bream with patacones (crispy flattened green plantain), lime-pickled salad and avocado. Also available with rice and chips.
Grilled chicken breast and beef, served with rice, chips, egg and salad.
Griddle-cooked salmon, cuttlefish and large prawns, served with chips and salad.
Freshly cooked chips topped with sliced sausage. Enjoy with our homemade mayonnaise.
Hand-cut chips topped with sausage, a burger patty and an egg.
Ecuadorian-style marinated chicken, fried until golden and crisp, served with thick-cut seasoned chips.
Cooked prawns in a lemon dressing with tomato, red onion and coriander. Served with rice or patacones (crispy flattened green plantain).