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The Oroya design restaurant, culinary co-directed by the chef duo Diego Muñoz and Danitza Alpaca, presents its new seasonal Peruvian-inspired menu. The freshness and sophistication intrinsic to its DNA are now updated to include innovative creations such as its oysters with tiger’s milk aji amarillo, hazelnuts and hazelnut butter, its Nikkei tiradito of tuna, tamarind, aji panca, shiso and turnip -plasmating Japanese intervention in Peruvian gastronomy- or its marinated mussels with crusty bread, chicha de jora, red onion and aji panca.
The essence of Lima’s taverns is served here in the form of duck escabeche, confit leg, onions, aji amarillo and sweet potato. ‘This dish, which is usually made with fish, is a dish of ‘aguante’, which is prepared in advance so that the protein absorbs all the flavors. A way of cooking that shows the heritage of the cultural exchange with Spain, product of its Arab influences’, comments Muñoz.
In the midst of this intercultural influence, China and Peru collide at the capon airport, fried rice, charsiu and shrimp omelette. An elaboration that coexists with other elaborations based on the product such as veal sweetbreads with a delicate anticuchera sauce, yellow potatoes and Andes chili chalaca. To finish, the restaurant proposes a grilled veal tenderloin arrives at the table with a succulent eggplant sauce chifa style, perfectly grilled in the embers of Oroya.
In the sweet section we can find a coconut and rum caramel flan with cold red fruit soup, as well as a sequence of chocolate in different textures: brownie, meringue and mousse, accompanied by caramelized cocoa denibs, toasted caramelized peanuts, chocolate and lemon sorbet, as well as a warm chocolate foam.
