CHUPACABRAS

Inspired by the mythical South American creature known for its love of fine meats, Chupacabras’ menu offers a gastronomy journey through South American flavours, with a highlight on premium meat cuts, served with a contemporary twist and a hint of Indonesian flair. The open kitchen lets guests peek behind the scenes and witness the chefs work their magic over the wood-fire grill.

For starters, guests can kick the night off with Humita, a must-try native South American dish with roots dating back to pre-Hispanic times. This traditional dish features a creamy sweet corn base, with variations across the region that brings distinct flavours to each rendition. At Chupacabras, the Humita is elevated with a contemporary twist, adding in pancetta, provolone cheese, and red chimichurri; creating a balanced blend of textures and subtle flavours.

Moving on to the main course, Chupacabra's Wagyu Flank Steak stands out as a must-try. Steaks are cooked to each guests’ preference of doneness, ensuring that each dish celebrates the bold flavours of grilled premium meats and its smokiness. Known for its exceptional marbling and tenderness, the flank steak is one of the most wanted cuts on an asado, a traditional South American culinary tradition where various meats are slow-grilled over an open flame. 

Adding a personalised touch, whenever guests order a steak, the chef arrives tableside with a meat tray, allowing guests to choose their cut and specify their preferred doneness. A salsa sommelier also accompanies the chef, presenting a curated selection of salsas to complement the steak, from chimichurri to huncaina, creating an interactive dining experience. For the wine enthusiasts, Chupacabras’ sommelier will invite guests to the wine cellar for expert advice on the perfect wine pairings for their meal. 

Catering to diverse dietary preferences, Chupacabras offers a range of dishes beyond its meat-centric options. Among these is Papas a la Huncaina, a Peruvian appetiser featuring boiled potatoes in a spicy, creamy sauce made with queso fresco (fresh white cheese), sautéed or grilled ají amarillo (Peruvian yellow pepper), red onion, and garlic, traditionally prepared by grinding or pounding in a batán. Chupacabras version includes ember-cooked potatoes, soft-boiled quail egg, and slow-cooked egg yolk, adding in a twist on this beloved dish.

Following the main course, guests will be treated to a refreshing digestive shot, preparing their palate for dessert such as the Pastel de Tres Leches. This sweet treat features a vanilla sponge cake soaked in a blend of three milks, served with dark chocolate ice cream and garnished with orange zest, creating a perfect balance of creaminess and sweetness. Alternatively, for those who prefer a nightcap, they can unwind with a cocktail back at Arriba.