a new
experience

in a magical place

a new
experience

in a magical place

WELCOME TO AMBAR

Vanguard and good taste for your palate!

In Ambar we stand out for being a restaurant of contemporary haute cuisine, where our main technique is the vacuum technique, we offer for our guests dishes inspired by European cuisine, with flavors accompanied by a wide range of cocktails and wines to enjoy.

A casual environment where you can share an experience of flavors.

OUR MENU

ENTRY

OUR CLASSIC RISARALDENSE BLACK PUDDING SPRING ROLLS

With caramel apple accompanied
by passion fruit sauce.

BBURRATA MOZZARELLA

With pesto, tomato confit and
Focaccia

MEATBALLS

With mint
and creamy pesto.

SHRIMP IN PIG SKIN CRUST

Lemon vinaigrette
and grated Parmesan

PAN-SEARED OCTOPUS WITH EXTRA VIRGIN OLIVE OIL

Potatoes, aioli and
a signature picadillo.

BEEF LOIN CARPACCIO

Capers, Parmesan cheese, arugula, red berries and Harry's Bar sauce

WHITE FISH CEVICHE

With sour cream, bacon
and caramel ripe plantain

OUR CLASSIC CRAB CLAWS

With garlic sauce, butter,
cream and herbs.

SMOKED CEVICHE OF WHITE FISH, SHRIMP AND MUSSELS

Tiger milk with tamarind, chulpe corn and mango chili

NACHOS WITH CRAB MEAT

Guacamole, sour cream, Pico de gallo, jalapeno peppers

PORK LEG CROQUETTES

Cooked vacuum with apple, eggplant cream, black garlic and orange.

VIETNAMESE PORK RIND

Wok-sautéed pork rind, vegetables, sweet soy and scents of basil and cilantro.

FISHERMAN'S SOUP WITH A FRESH TOMATO BASE

Mussels, prawns,
fish and mascarpone cheese

CREAM OF CORN

Goat cheese and
sous-vide
cooking pork rind

QUELITE'S SOUP, GRILLED CHICKEN

Cream of chipotle, cilantro,
avocado, sour cream
and tortillas

MAIN COURSES

PEPPER STEAK

On top of creamy potato sauce,
confit vegetables, crispy garlic
and green peppercorn

WHOLE, FRESH TROUT

Served on top of a creamy emulsion with nutmeg, sesame oil and basil, finished with hummus,
mussel sauce, calamari
and dried fruit chimichurri.

PAN-SEARED CHICKEN WITH BACON

Orange cream with peanuts, lemon and pepper, minced sausage and potato.

COOK CHICKEN BREAST

Stuffed with herbs and mascarpone, with crunchy skin, finished with honey, chicken and cilantro wontons, and fresh salad .

STEWED WHITE FISH

With tomato base, prawns, mussels, white clams, roasted tomatoes and potatoes scented with cilantro.

ROASTED SALMON ON TOP OF A LAYER OF CRAB MEAT

Bisque and lemon aioli

OUR TRADITIONAL VIA VENETO TENDERLOIN

With Parmesan battered shrimps, red wine reduction and sautéed vegetables.

SEAFOOD BOUILLABAISSE

French preparation with prawns, shrimp, mussels, white clams, squid, salmon, white fish and crab sticks, flavored with Pernod ricard.

PAN-SEARED STRIP LOIN

Sobre espinacas toscanas, croquetas de camote y tejas de queso parmesano.

CALLOS A LA MADRILENA

Traditional tripe with chorizo sausage, Burgos black pudding, white onion, garlic, saffron, chilli pepper, tomato, bay leaf and parsley.

CUCAYO WITH SHRIMP

Crispy rice base, vegetables and yellow fruit sauce

OUR GREATEST KIDNEYS

With roasted peppers and garlic, tomatoes, olives, mushrooms, rosemary potatoes
and sherry.

RAVIOLI WITH SQUID INK

Filled with mascarpone and smoked salmon finished with Pernod Ricard creamy sauce

SHRIMP CHONTADURO

With Chontaduro, honey, lemon
and coconut milk.

SAUTÉED
MUSHROOMS

Cream of corn and battered cheese.

BABY RIB BACK

Stuffed with spices rub, over black beer sauce, accompanied by corn sponge cake, racket potato chips, goat cheese pearls, caramelized onion feathers, tender cob and corn ice cream with coastal cheese.

WHITE FISH

With Peruvian Anticuchera sauce, crunchy spinach, calamari, mussels and octopus croquettes

BOEUF BOURGUIGNON

The French classic stew
by Diego Panesso, cooked very slowly with robuchon puree,
red wine reduction and
caramelized vegetables

AMBAR SHRIMP

Battered with panko,
mango and ginger sauce

PRAWNS ON MEAT OF JAIBA

Prawns with potato Fetuccini,
on a bed of crab meat
and avocado mince,
tomato and onion.

SLOW COOKED PORK RIBS

Served on top of roasted corn with mascarpone, bacon, butter,
confit lemon and potato.

RICE TO THE BRASAS

Arboreal rice, cooked in charcoal, with seasonal vegetables.

NEW YORK STEAK

With roasted cheese, olive oil and rosemary honey, salad of Asian baby lettuces and French fries