Popular seafood dish found in Peru’s coastal areas – composed of marinated raw fish in lime, red onion, coriander, tobiko, cancha corn and leche de tigre. A simple dish that is representative of Peru and similar to the Filipino “kilawin” – it has no doubt won the hearts of many.
Arroz con mariscos
A beautiful celebration of colors and flavors all in one plate. This traditional Peruvian seafood rice can be found in most South American countries and has now found its way to Manila’s food scene. Chef Carlo Huerta Echegaray’s award-winning recipe brings joy and comfort for diners at Samba.
Anticucho de pulpo
Anticucho de pulpo or chargrilled octopus is an integral part of Peruvian cuisine originating from the Andes during the pre-Columbian era. With history traced back to the 16th century, this dish can now be found in different parts of the world with various modern adaptations. Served with a confit of potatoes and chimichurri sauce, this appetizer is a delight.
One of Samba’s tiki cocktails and an original recipe by Executive Mixologist, Ulysse Jouanneaud. Hakuna Matata is a mélange of local alcoholic brands – Don Papa Rum and Mango Paradiso Liqueur. A drink reminiscent of the tropics, with sweet, crisp flavors of the islands.
The Pisco Sour – a cocktail popular in Peru, is made with its namesake spirit, lime juice, simple syrup, bitters and an egg white. Easy and refreshing, the Pisco Perucho is the perfect slow down to a long day as you lounge by Samba’s pool side.