The menus feature Coya's signature dishes including tiradito, a selection of ceviches and sharing plates of their acclaimed contemporary Peruvian cuisine. Coya's own bartenders are on hand mixing up Peruvian tipples like the Pisco Sours and fiery Chilli Margaritas in Ultima’s two hotel bars for the duration of the pop-up, with DJs spinning the decks on Thursday, Friday and Saturday evenings. Also check dates for their Peruvian carnival bottomless brunch experiences.
Ceviche de Atun Chifa made with yellowfin tuna, sesame seeds, shrimp cracker and soy; Chilean sea bass with rice, lime and chilli; kale, goji, aji limo with a tamarind glaze; spicy beef fillet, crispy shallots, aji limo and star anise; salmon fillet, stir-fry quinoa, soy and green vegetables; and Churros de Naranja, orange and lime churros with milk chocolate and dulce de leche cream.
Dolce & Banana, made with vodka, banana, hazelnut and Swiss chocolate; Mountain Range Punch, made with whisky, gingerbread spiced tea, vanilla, orange and toasted marshmallow; and a warming Hot Honey Toddy with aged rum, honey with lemon, spices, tonka bean, tea.