La Mar Gets a Fresh New Menu Update for the Summer

Waterfront Peruvian hotspot La Mar got a summertime menu revamp courtesy of its chef Diego Oka. Inspired by his recent culinary tour of Italy and Asia, Oka unveiled more than 20 new dishes inspired by his travels and we got a first chance to try them out.

Like most traditional Peruvian meals we started out with some Cebiches, Tiraditos and Causas. The new dishes that caught our attention immediately were the Bachiche Tiradito with fresh caught fish, 22-month aged parmesan cheese leche de tigre, colatura, garlic chips and basil and the Flor Causa that encases Maine Lobster tartare in squid ink-infused potatoes delicately piped over it to resemble a flower topped with caviar, gold and avocado.

FLOR - black causa, maine lobster tartare, caviar, gold, avocado

Other highlights included the Thai Yum made with bbq pork, dry shrimp, crushed tomatoes, kaffir leaves, aji limo pepper, basil, peanuts, sesame oil; Lujoso cebiche with lobster, sunchoke leche de tigre, aji Amarillo, avocado and green olive oil; the appropriately named Vegetable Ceviche filled with sunchoke leche de tigre, aji amarillo, avocado, radishes, white asparagus, heirloom cherry tomatoes, carrots, and the Conchitas a la Parmesana made with parmesan cheese foam, lime, garlic crumbs.

Anticuchos — aka grilled skewers — are a must try at La Mar with our favorite new addition being the Swordfish made with with miso anticuchera, grilled broccolini and sesame.

Moving onto larger plates that feature plenty of Asian-Peruvian flavors, stand out dishes included the Tallarin Taypa, made with pan-fried egg noodles are served with scallops, char siu, quail egg and XO sauce and the Tamal created with pork jaw and quinoa, grilled fish, seco stew sauce and mint chalaca salsa – a dish we’re told was inspired by the Oka’s recent winning menu at culinary competition Cochon 555.

Other standouts included the Cachetes de Ternera made with tender veal cheeks braised in Peruvian purple corn juice chicha morada, and are served with pepian de choclo herb-corn puree; Arroz Verde filled with burrata cheese water, green peas, crostini, chupe sauce, cauliflower puree, shrimp, scallops; and the not for the faint of heart, Plancha Carretillera offering a smogarsboard of sweet breads, chicken liver, chicken heart, rocoto pepper, chalaca.

Of course we would never miss dessert, and Oka’s take on it called Picarones — a twist on a fritter — made with sweet potato and pumpkin and drizzled with spiced honey certainly hit the spot. If you’re a fan of La Mar, like we all are, these new dishes will certainly not disappoint and worth trying on your next visit. Until then, check out the tasty pictures below.

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