TO BEGIN
Fresh and fire-kissed dishes to start or share.
Roasted Pumpkin Cream
S/ 30Pumpkin slowly roasted to concentrate its natural sweetness, turned into a velvety
cream. Served tableside to surround a delicate bouquet of vegetables and flowers, with
warm artisan bread on the side.
Roasted Pumpkin Cream
Pumpkin slowly roasted to concentrate its natural sweetness, turned into a velvety cream. Served tableside to surround a delicate bouquet of vegetables and flowers, with warm artisan bread on the side.
Woodfire Anticucho Skewer
S/ 28Hongos ostra estilo anticucho · Papas doradas · Chimichurri
Woodfire Anticucho Skewer
Hongos ostra estilo anticucho · Papas doradas · Chimichurri
To Share
Silky Charred Leeks
S/ 36Whole leek cooked over live embers, served on a bed of smooth roasted garlic
béchamel, topped with toasted pistachios and fresh basil leaves. Accompanied by
smashed, golden-crispy native potatoes for contrast.
Silky Charred Leeks
Whole leek cooked over live embers, served on a bed of smooth roasted garlic béchamel, topped with toasted pistachios and fresh basil leaves. Accompanied by smashed, golden-crispy native potatoes for contrast.
Living Ceviche
★S/ 42Vegan, raw, and fermented ceviche with oyster mushrooms instantly marinated in
kombucha tiger’s milk with garlic, lemon, celery, ginger, and yellow chili. Served with
red onion, toasted cancha corn, baby corn, fresh cilantro, sweet potato, lemon, and
chili, in a chilled black stone bowl with an ice cube to preserve freshness.
Living Ceviche
★Vegan, raw, and fermented ceviche with oyster mushrooms instantly marinated in kombucha tiger’s milk with garlic, lemon, celery, ginger, and yellow chili. Served with red onion, toasted cancha corn, baby corn, fresh cilantro, sweet potato, lemon, and chili, in a chilled black stone bowl with an ice cube to preserve freshness.
Hongo Madre Umami Tiradito
S/ 42Thin slices of citrus-cured hongo madre, marinated in vegan tiger’s milk with
fermented yellow chili, ginger, and garlic. Served with creamy avocado, fresh sprouts,
Andean flowers, and a dark umami oil made from soy, sesame, and chili. An intense,
vibrant plant-based tiradito.
Hongo Madre Umami Tiradito
Thin slices of citrus-cured hongo madre, marinated in vegan tiger’s milk with fermented yellow chili, ginger, and garlic. Served with creamy avocado, fresh sprouts, Andean flowers, and a dark umami oil made from soy, sesame, and chili. An intense, vibrant plant-based tiradito.
Main Dishes
Plant-based dishes cooked with our five fires, inspired by Andean and global traditions.
World Kitchen
Familiar favourites with a Green Point twist.
Garden Pizza
★S/ 52Crispy sourdough base with house-made tomato sauce, fermented cashew cheese, and
roasted vegetables: zucchini, carrot, pepper, red onion, and oyster mushrooms.
Finished with fresh arugula, basil, capers, and grated chestnuts.
Garden Pizza
★Crispy sourdough base with house-made tomato sauce, fermented cashew cheese, and roasted vegetables: zucchini, carrot, pepper, red onion, and oyster mushrooms. Finished with fresh arugula, basil, capers, and grated chestnuts.
Vegan Pad Thai
S/ 45A vegan take on the classic Thai dish featuring stir-fried noodles and vegetables,
golden tofu, and a homemade sweet and spicy sauce. Finished with toasted peanuts
and a drizzle of sesame oil for added texture and aroma.
Vegan Pad Thai
A vegan take on the classic Thai dish featuring stir-fried noodles and vegetables, golden tofu, and a homemade sweet and spicy sauce. Finished with toasted peanuts and a drizzle of sesame oil for added texture and aroma.
Grilled Burrito
S/ 48Our signature burrito: sourdough naan bread brushed with garlic confit and seared
over live embers. Filled with grilled seitan and shiitake mushrooms, sweet and
aromatic fire-roasted vegetables, and fresh greens for a vibrant contrast. Served with
creamy, spiced homemade hummus. Crispy on the outside, smoky and juicy on the
inside.
Grilled Burrito
Our signature burrito: sourdough naan bread brushed with garlic confit and seared over live embers. Filled with grilled seitan and shiitake mushrooms, sweet and aromatic fire-roasted vegetables, and fresh greens for a vibrant contrast. Served with creamy, spiced homemade hummus. Crispy on the outside, smoky and juicy on the inside.
House Lasagna
S/ 50Golden layers of house-made pasta embrace grilled vegetables and sautéed greens,
wrapped in velvety almond and fermented cashew béchamel. A slow-cooked tomato
sauce adds depth and warmth.
House Lasagna
Golden layers of house-made pasta embrace grilled vegetables and sautéed greens, wrapped in velvety almond and fermented cashew béchamel. A slow-cooked tomato sauce adds depth and warmth.
Pastor Tacos
S/ 50Oyster mushrooms marinated in a spiced adobo paste, slow-grilled to achieve smoky
and caramelized flavors. Served with roasted fresh pineapple, pickled red onions, and
fresh green sauce on artisan tortillas. A plant-based homage full of flavor and
tradition
Pastor Tacos
Oyster mushrooms marinated in a spiced adobo paste, slow-grilled to achieve smoky and caramelized flavors. Served with roasted fresh pineapple, pickled red onions, and fresh green sauce on artisan tortillas. A plant-based homage full of flavor and tradition
Grilled Sushi
S/ 55A hot, plant-based roll filled with smoked eggplant, charcoal-grilled mushrooms, and
roasted vegetables, topped with intense acevichada mayo, toasted sesame, and
fresh flowers. Served over a mini grill with live embers for a unique aroma and
presentation.
Grilled Sushi
A hot, plant-based roll filled with smoked eggplant, charcoal-grilled mushrooms, and roasted vegetables, topped with intense acevichada mayo, toasted sesame, and fresh flowers. Served over a mini grill with live embers for a unique aroma and presentation.
Lentil Curry Feast
S/ 60Spiced, creamy lentil curry served with smoky vegan carnitas, a crispy falafel skewer,
and artisan naan bread cooked tableside over embers. Accompanied by cashew
yogurt, vegetable chutney, pickled onions, and fresh microgreens.
Lentil Curry Feast
Spiced, creamy lentil curry served with smoky vegan carnitas, a crispy falafel skewer, and artisan naan bread cooked tableside over embers. Accompanied by cashew yogurt, vegetable chutney, pickled onions, and fresh microgreens.
Green Point Signatures
Fire-inspired dishes that define our kitchen.
Andean Smoked Tacu Tacu
★S/ 45A plant-based take on the classic Peruvian dish with a smoky grill twist. Crispy
smoked tacu tacu paired with spiced vegetable skewers and fresh seared
mushrooms. Finished with a demi-glace sauce reduced with red wine and aromatic
herbs, balanced by fresh, mildly spicy sarsa criolla. Bold textures and authentic
flavors in perfect harmony.
Andean Smoked Tacu Tacu
★A plant-based take on the classic Peruvian dish with a smoky grill twist. Crispy smoked tacu tacu paired with spiced vegetable skewers and fresh seared mushrooms. Finished with a demi-glace sauce reduced with red wine and aromatic herbs, balanced by fresh, mildly spicy sarsa criolla. Bold textures and authentic flavors in perfect harmony.
Vegan Saltado
S/ 42Fresh vegetables and oyster mushrooms sautéed over high heat, flambéed with
artisanal vodka to enhance aromas. Served with crispy oven-roasted potatoes, fluffy
white rice, and homemade vegan kimchi adding a tangy and spicy kick. A dish full of
flavor and texture contrasts that awakens the palate.
Vegan Saltado
Fresh vegetables and oyster mushrooms sautéed over high heat, flambéed with artisanal vodka to enhance aromas. Served with crispy oven-roasted potatoes, fluffy white rice, and homemade vegan kimchi adding a tangy and spicy kick. A dish full of flavor and texture contrasts that awakens the palate.
Charred Sweet Potato and Vegan Stroganof
S/ 42Andean yellow sweet potato slow-cooked over embers with charred skin and sweet,
smoky flesh, filled with creamy oyster mushroom stroganoff and topped with fresh
greens and vegan parmesan. A warm, earthy, and flavorful dish.
Charred Sweet Potato and Vegan Stroganof
Andean yellow sweet potato slow-cooked over embers with charred skin and sweet, smoky flesh, filled with creamy oyster mushroom stroganoff and topped with fresh greens and vegan parmesan. A warm, earthy, and flavorful dish.
Mushroom Anticucho
S/ 48Oyster mushroom skewers marinated Peruvian-anticucho style, grilled for an intense
smoky flavor. Served with golden potatoes, grilled corn, and a selection of artisanal
sauces: vegan anticuchera, chimichurri, garlic mayo, and barbecue.
Mushroom Anticucho
Oyster mushroom skewers marinated Peruvian-anticucho style, grilled for an intense smoky flavor. Served with golden potatoes, grilled corn, and a selection of artisanal sauces: vegan anticuchera, chimichurri, garlic mayo, and barbecue.
Andean Quinoa Pie
S/ 48Baked Andean quinoa with sweet potato, filled with sautéed spinach, and grill mushrooms. Finished with a crunchy toasted pistachio crust and
served with creamy native potato purée, seasonal vegetables, and warm plant-based
gravy.
Andean Quinoa Pie
Baked Andean quinoa with sweet potato, filled with sautéed spinach, and grill mushrooms. Finished with a crunchy toasted pistachio crust and served with creamy native potato purée, seasonal vegetables, and warm plant-based gravy.
Cusqueñan Grill
S/ 70Seasonal vegetables, native potatoes, and serrano corn grilled over open flames,
with natural sweetness and smoky aroma. Includes stuffed rocoto pepper, charred
avocado, and wood-fired marinated oyster mushroom skewers.
Cusqueñan Grill
Seasonal vegetables, native potatoes, and serrano corn grilled over open flames, with natural sweetness and smoky aroma. Includes stuffed rocoto pepper, charred avocado, and wood-fired marinated oyster mushroom skewers.
From the Fire
Wood-oven and grill additions to share or complement your dish.
Charred Native Potatoes
S/ 14
Charred Native Potatoes
Grilled Avocado
S/ 12
Grilled Avocado
House Fermented Kimchi
S/ 15
House Fermented Kimchi
Sourdough Bread
S/ 12
Sourdough Bread
Portion of rice
S/ 12
Portion of rice
DESSERTS
A sweet ending to a soulful experience / Sweet Temptations It’s not a sixth fire… It’s a gentle flame — intimate and secret. Because every experience deserves a sweet ending… or perhaps a mischievous little beginning. Here, there are no rules — only pleasure: little sins for the soul, creations that caress memory, that awaken childhood, tenderness, and wonder. Sweet ferments, fruits cooked with patience, desserts that speak of home, of art, of play. Because sweetness, too, can be alive, plant-based, and deeply emotional.
Roasted Banana with Bonbons and Vodka Strawberries
S/ 32A whole banana, slow-baked in its skin until blackened. Opened warm to reveal a
creamy golden heart, topped with house-made peanut butter, vegan chocolate
bonbons, and a bold sauce of strawberries flamed in artisanal vodka. Finished with a
touch of Maras salt flakes to awaken the senses. Voluptuous, warm, emotional.
Sweetness with character.
Roasted Banana with Bonbons and Vodka Strawberries
A whole banana, slow-baked in its skin until blackened. Opened warm to reveal a creamy golden heart, topped with house-made peanut butter, vegan chocolate bonbons, and a bold sauce of strawberries flamed in artisanal vodka. Finished with a touch of Maras salt flakes to awaken the senses. Voluptuous, warm, emotional. Sweetness with character.
Charred Pineapple and Sweet Rice Pudding
S/ 34Whole pineapple slow-roasted over live embers until its skin blackens. Served warm
in juicy slices with pan-seared mango, a cold spoonful of plant-based rice pudding,
and smooth vegan ricotta. Tropical fire: smoke, fruit, memory, tenderness.
Charred Pineapple and Sweet Rice Pudding
Whole pineapple slow-roasted over live embers until its skin blackens. Served warm in juicy slices with pan-seared mango, a cold spoonful of plant-based rice pudding, and smooth vegan ricotta. Tropical fire: smoke, fruit, memory, tenderness.
The Tiramisu Ritual
★S/ 36Homemade vegan sponge soaked in fire-brewed Turkish coffee and artisanal whisky
by Mila. Layered with silky plant-based cream and topped with raw cacao nibs.
Served beneath a dome of aromatic smoke, released at the table like a spell. Dark,
elegant, ceremonial. Sweetness with soul.
The Tiramisu Ritual
★Homemade vegan sponge soaked in fire-brewed Turkish coffee and artisanal whisky by Mila. Layered with silky plant-based cream and topped with raw cacao nibs. Served beneath a dome of aromatic smoke, released at the table like a spell. Dark, elegant, ceremonial. Sweetness with soul.
Dulce de Leche Crêpes with Caramelized Panela Crust
S/ 36Thin, warm, soft crêpes filled with our slow-cooked plant-based dulce de leche and
finished with a crisp crust of caramelized panela torched to order. Crackling on the
surface, melting inside — like a hug.
Dulce de Leche Crêpes with Caramelized Panela Crust
Thin, warm, soft crêpes filled with our slow-cooked plant-based dulce de leche and finished with a crisp crust of caramelized panela torched to order. Crackling on the surface, melting inside — like a hug.