The menu

Postres

• Rogel Split $3.800

Sauces

• Yasgua $1.000
• Chimichurri $1.000
• Sriracha $1.000

Wines by the glass

Empanadas

• Mushrooms $4.500

  Portobello, button, shiitake and pine mushrooms, with Atuel cheese, mozzarella, chives and a touch of lemon.

• Beef $4.500

  A blend of short rib and sirloin, hand-cut, with spring onion, cumin, paprika, tomato paste, white wine and a touch of Worcestershire sauce.

• Humita (sweetcorn) $4.500

  Creamed and whole sweetcorn, squash, onion, red pepper, cream, butter, provolone and mozzarella.

• Ham and cheeses $4.800

  Natural cooked ham with mozzarella, provolone, parmesan and Atuel cheese.

• Clay-oven roast chicken $4.500

  Free-range chicken, marinated and roasted in a clay oven, with onion, red pepper and tomato.

• Smoked pacú $4.500

  Clay-oven smoked pacú (river fish) with sofrito, dill, parsley, egg and katsuobushi.