Ambar Restaurant
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