La Mar by Gastón Acurio

Menu

Authentic flavors, Unforgettable food

Celebrating one of the world’s most eclectic culinary cultures, La Mar brings a true taste of Peru to Miami. Offering a unique gastronomic experience, diners can choose from a range of different culinary styles from novo-Andean to Asian-Peruvian fusion and traditional seafood cebiche. 

La Mar’s dedicated Cebiche bar offers a choice of 15 different dishes including Clásico with fluke, cilantro, aji limo, red onions, choclo and leche de tigre, and Nikkei with tuna, red onion, nori, avocado, daikon, cucumber, and tamarind leche de tigre.

The culinary journey continues at the Anticuchos bar, which serves a reinvented version of popular Peruvian street food with varieties of Wagyu beef, chicken, octopus, whole jumbo prawn and Peruvian asparagus used with exciting effect. 

Diners will also be able to enjoy a selection of Causa dishes, mashed potato dumplings topped with seafood, and a range of specialities highlighting Peruvian cuisine’s rich Japanese influence. 

On Sundays, La Mar offers an opulent brunch providing a Peruvian-inspired menu, signature brunch cocktails and a sumptuous selection of sweets

To complete the experience, La Mar’s comprehensive cocktail programme includes a list of Peruvian Classics, featuring cocktails infused with pisco, a South American grape brandy, and Signature Cocktails, offering iconic cocktails with a Peruvian twist.

  • Lunch
    12 - 11:30pm
  • Dinner
    6 – 11pm
  • 12 - 3:30pm
  • Phone
    +1 (305) 913 8358

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Menu highlights

Cebiche
Carretillero,catch of the day, shrimp, octopus, sweet potato, choclo, cancha spicy leche de tigre; A Paltado, lobster, crab, chalaca, radish, olive oil, smoked avocado and leche de tigre.

Tiradito
Quemado, catch of the day, grilled calamari, octopus, kiuri, cherry heirloom tomatoes, smoked Peruvian peppers and leche de tigre.

Causa
Salad, aji Amarillo causa, roasted beets, asparagus, sun chokes, huancaina and the Pesto, green potato causa, octopus tartare, avocado, piquillo peppers, Peruvian black ‘botijo’ olive aioli.

Anticucho
Florida Wagyu “Bacon”, Nikkei anticuchera sauce, sesame, chives; Paiche Charapa, the largest fish in the Amazon River roasted in banana leaves, mishkina, mango chalaca

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