Chef Marta returns to the kitchen with a nostalgic tribute to her travels through Peru, bringing together vibrant flavours, fresh ingredients, and a touch of sweet comfort. Join us for an evening inspired by one of Peru's most iconic dishes—all naturally or traditionally plant-based.

Main
Oyster Mushroom Ceviche
A plant-based take on Peru's iconic ceviche, featuring tender oyster mushrooms marinated in plenty of fresh lime juice with red onion, chilli, and coriander. Served with boiled sweet potato and corn for the perfect balance of bright citrus, gentle heat, and natural sweetness.

Dessert
Picarones
A traditional Peruvian dessert that happens to be naturally vegan. These light, fluffy sweet potato doughnuts are made with mashed sweet potato and yeast, fried until golden, and served with a rich, sticky spiced syrup.