Terrific TWOS

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Ohlala’s Craig Ferriman joins the festivities as Peruvian eatery La Mar blows out two birthday candles.

P eople often ask me, “What is your favourite restaurant?” And I usually throw it back at them and ask, “What do you want from a restaurant?” To me, dining out is an all-round social and sensual experience. You can serve the finest food, but if the service is slack and the atmosphere is dead, what’s the point?

It’s for this very reason that La Mar ranks at the top of my list when I’m recommending a good night out to anyone who asks. My gut told me good things from the moment I first stepped inside two years ago – just before it launched – and my gut has been reliably rewarded ever since! La Mar thanked its loyal patrons at a recent celebration dinner to mark two years since it welcomed diners in the Middle East. It’s a restaurant that first opened in Lima by celebrated chef Gastón Acurio, serving Peruvian-style seafood. Today, it has branched out geographically across Latin America and to our own shores, all while diversifying its menu. When I tell people that the restaurant is a must-visit, I get asked about Peruvian food and what makes it so special. Right now, La Mar is one of the few places in town offering Peruvian cuisine, and the dining experience is not complete without its classic ceviche. The restaurant, while fine dining in nature, boasts a menu that is rooted in authenticity. It also utilises the freshest ingredients and, whenever possible, sources local products in order to adapt to its location. But it’s not just about the food. La Mar occupies a prime piece of real estate that lives up to its name, which translates to ‘the sea’. If you sit outside, you are right in front of the beach, taking in unrivalled sea views with the glistening West Bay skyline shimmering in the background. The kitchen is bold and constantly trying new things. For the second anniversary dinner, it served a menu embracing the influence of Chinese and Japanese immigrants on Peruvian food.

Among the cold appetisers appeared sushi – scallops, cucumber, avocado, coriander in a maki roll with chimichurri and shichimi togarashi. It was a real confluence of cultural tastes. And alongside the hot appetisers were dumplings. They were deep fried in a classic Chinese fashion, but also stuffed with seafood, egg, sweet chilli and garlic sauce, and spring onions. The Chinese wouldn’t recognise it as true dim sum, but the Peruvians wouldn’t eat it either. Bring the two culinary concepts together and the result? Genius. As for the mains? Pulpo (or grilled octopus) in an anticuchera sauce that wins fans over every time. In widening its menu, it has in turn embraced meat, and the beef striploin I tucked into was superbly seasoned, complemented by wild mushrooms, and cooked to order – rare for me, in case you’re wondering. La Mar does not rest on its laurels. It builds on a strong foundation, retains high service standards, and continues to innovate. Happy birthday

Right now, La Mar is one of the few places in town offering Peruvian cuisine, and the dining experience is not complete without its classic ceviche.

Call 4484 4919 for reservations and more information.

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