|Morena dinning area|
Ceviche Peruano, small dices of fresh pink snapper gently cooked in lime juice and Ají amarillo (Peruvian yellow chilli) served with cancha (roasted Andean corn) & caramelised sweet potato, is a traditional ceviche and an excellent entree at that. As soon as the snapper hit your tongue, a wave of citrus and a hint of chilli took your taste buds into overdrive. The tartness of the dish was like a massive sign that says "Hello appetite!". The roasted corns gave the dish a crunchy texture against the soft, melt-in-your-mouth snapper, brilliant!
It's not often that one gets to taste a delicacy like Alpaca meat, so I jumped at the chance of ordering Anticucho de Alpaca, grass fed Millpaca Alpaca skewers marinated in a traditional anticucho sauce (mix of Andean roasted peppers, vinegar and garlic) served with chimichurri (fresh aromatic herbs macserated in oils and apple vinegar). I find it hard to describe the taste, perhaps a cross between lamb and beef. The meat itself was very succulent with a slight sweetness to it.
|Chirraron de cerdo lechal|
|Pollo a la braza|
When it was time to order dessert, there was no need to look at the menu again as we made the decision the moment we sat down, it had to be Borracho de pisco, Latin American sponge cake soaked in Pisco & spice syrup, served with currants & dulce de leche ice-cream (Argentinean caramel). The cake was dense, rich and simply delicious. It was a far cry from the usual light and fluffy sponge cake I've came across.
Feeling adventurous? Curious about what Alpaca taste like? Or just want to see sponge cake in a whole new light? Then Morena is the place for you. I know I'll never be able to look at sponge cakes the same again.