CebicheFest Renne
2023 winner. Fish in Parmesan tiger's milk, lightly flame-seared and served over a creamy causa.
Current menu
Peruvian flavours, contemporary technique and a generous menu shaped by freshness, fire and tradition.
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At Renne, contemporary Peruvian cuisine brings together flavours to share, warm hospitality and moments to enjoy at an unhurried pace.
Buena mesa, sin pretensiones.
2023 winner. Fish in Parmesan tiger's milk, lightly flame-seared and served over a creamy causa.
Caramelized bacon and melted cheese.
Tender beef-heart skewers marinated in ají panca, served with baby potatoes in huancaína sauce and botija olives.
Five crispy tequeños filled with our signature lomito saltado.
Five panko-crusted prawns over creamy sweet potato with orange and our house syrup.
Five delicate, crispy pastries filled with salmon and mozzarella, served with house-made tamarind sauce.
A rich, creamy seafood broth with rice, vegetables, and yellow chili pepper, topped with crispy white fish.
Sautéed prawns with romaine lettuce, Parmesan cebiche vinaigrette, and crispy sweet potato.
Tuna tartare with mixed greens, crispy wonton, and Asian-style vinaigrette.
Charcoal-smoked chicken breast with balsamic-dressed lettuce, cherry tomatoes, perfectly cooked egg, and lemon aioli.
Prawn, calamari, and mussels with rice and vegetables in an ají panca seafood reduction.
Crispy white fish in a creamy fish broth with rice and yellow pepper.
Sliced shiitake and mushrooms in vegan tiger's milk, with corn and crunchy Peruvian corn.
Aromatic wok-fried rice and lily blossoms sautéed in sesame oil.
Panko-crusted prawn and avocado, topped with sliced salmon and Renne's Japanese-style cebiche sauce.
Salmon roll with cream cheese and sesame seeds.
Prawn, avocado, and pickled carrot roll, topped with avocado and crispy onion over Renne's Nikkei sauce.
Fresh salmon sashimi with avocado, mango, cucumber, pickled carrot, and crunchy Peruvian corn. Smooth, silky, and balanced, with satisfying textures in every bite. Sauce: cebiche-style.
Fresh tuna tartare with avocado, mango, cucumber, pickled carrot, and crunchy Peruvian corn. Fresh, vibrant, and full of contrast in every bite. Sauce: teriyaki.
Enjoy three cebiches of your choice.
Sole in citrus tiger's milk with chili pepper.
Prawn in Cartagena's celebrated Corralito de Piedra sauce.
Thinly sliced sole in a creamy Parmesan sauce, finished with a torch.
Citrus-marinated tuna with oyster sauce and sesame oil.
Prawn, calamari, octopus, and fish in yellow chili pepper tiger's milk.
Prawns, sole, and calamari in basil tiger's milk, served with hearts of palm, avocado, and ripe mango.
Enjoy three causas of your choice.
Creamy yellow chili pepper potato purée with chicken in our house aioli.
Perfectly cooked prawns in Corralito de Piedra sauce over criolla potato purée.
With creamy botija olive sauce.
Yellowfin tuna with oyster sauce, scallions, and sliced avocado.
Lima-style crispy pork belly served with plantain chips. Not included in the Festival selection.
Long-bone ribeye grilled over charcoal, with deep flavor and exceptional juiciness. Made for sharing. Includes four sides of your choice.*
Selected domestic beef tenderloin, aged for exceptional tenderness. Includes two sides of your choice.*
Domestic Angus ribeye aged for three weeks, delivering tenderness and concentrated fire-grilled flavor. Includes two sides of your choice.*
Two Peruvian-style beef patties on a pretzel bun with a small criolla soup. Served with creamy corn, crispy cassava shavings, costeño cheese, smoked pineapple, and yellow chili pepper mayo.
Porterhouse aged for 25 days. Two cuts in one: strip steak and tenderloin. Includes two sides of your choice.*
Peruvian-style beef patty on a pretzel bun with a small criolla soup. Served with potato chips.
American bone-in ribeye with premium marbling and deep charcoal-grilled flavor. Includes three sides of your choice.*
Certified Angus Beef® picanha grilled over live fire, juicy and tender, with bold flavor and a lingering finish. Includes two sides of your choice.*
US Prime® pork chop grilled over charcoal, exceptionally juicy, with smoky notes and bold character. Includes two sides of your choice.*
Charcoal-grilled pork belly, crisp outside and meltingly tender within. Deep flavor and irresistible texture. Includes two sides of your choice.*
Boneless chicken leg and thigh, juicy and golden from the charcoal grill, with crisp skin. Includes two sides of your choice.*
*Sides for the marked dishes: romaine, criolla potato purée, huancaína potatoes, vegetable chaufa, yellow chili pepper risotto, or white rice.
Wok-seared beef tenderloin with red onion and tomato in soy sauce and vinegar, served with native potato wedges and vegetable rice.
Slow-cooked in Tempranillo, served over criolla potato purée with buffalo cheese and yellow chili pepper, English-style asparagus, and golden mushrooms.
A traditional Peruvian preparation made with yellow chili pepper and Parmesan cheese.
Slow-cooked for 12 hours in red wine, served with four-cheese ravioli in a light cream sauce.
Crispy fish lightly coated in Cartagena-style sauce, served over half a grilled avocado with mixed greens.
Grilled octopus with chimichurri oil, served with diced potatoes in rocoto sauce.
Charcoal-grilled fish over creamy yellow potato, topped with mixed seafood in a lo macho sauce. Choose white fish, salmon, or tuna.
Anticucho-style baby octopus with yellow chili pepper risotto and cubes of fresh country cheese.
Grilled fish over golden potato medallions, with Renne tartar sauce, fresh salad in balsamic vinaigrette, and grilled asparagus. Choose white fish, salmon, or tuna.
Grilled prawns and shrimp in a rosemary-whisky cheese fondue, served with shoestring sweet potatoes.
Mixed seafood over tagliatelle in a coral sauce with torch-finished Parmesan.
Crispy fish and seafood with native potatoes and house aioli.
Wok-fried rice with prawns, calamari, mussels, vegetables, soy sauce, and sesame.
Creamy rice in a seafood reduction with prawns, calamari, mussels, and crispy fish.
Peruvian-style wok-fried rice, generously loaded with chicken, pork, and prawns.
Creamy yellow chili pepper risotto topped with lomo saltao.
Soft sponge soaked in three milks and enriched with caramel-like arequipe for an indulgent, memorable finish.
Soft vanilla sponge filled with pastry cream, finished with crème anglaise, almonds, and caramelized seeds.
A Peruvian classic combining silky manjar blanco with fragrant meringue for a sweet experience in every bite.
Delicate baked egg-yolk custard with a silky texture, glazed in golden caramel for an elegant finish.
Chocolate mousse over chocolate cake cubes, with red-berry sauce and blueberries in two textures.
Layers of chocolate sponge, chocolate mousse, and lúcuma cream in a rich, silky combination.