Oka Grill House

APPETIZERS

FRIED PLANTAIN MONTADITOS

• Shrimp in Coconut Sauce.COP 65.00

  Shrimps in pacific-style coconut stew sauce with coriender and coconut mayonnaise, coastal whey, fresh coriander, red onion and sweet chili; served on green fried plantain (3 units

• Crispy Octopus.COP 71.00

  Crackled octopus tentacles with coastal whey and peach palm fruit chili; served on green fried plantain (3 units).

• Pork Crackling with Ceviche Sauce .COP 65.00

  Pork Belly Crispy with mashed avocado and sweet colored creole chili; served on green fried plantain(3 units).

TRADITIONAL COLOMBIAN FRIED FOODS

• Mini egg-stuffed arepas.COP 30.00

  Cesar's coastal recipe, made with corn and filled with egg with coastal whey (3 units).

• Shrimp “Carimañolas”COP 34.00

  Yaneidi´ s caribbean coastal recipe, cassava base, filled with shrimp with coastal whey (3 units).

• Crab “Carimañolas”COP 34.00

  Cassava base, filled with crab, coconut and pineapple with coastal whey (3 units).

• Loaded Corn DishCOP 60.00

  Corn with traditional hogao sauce (tomato with onion), mozarella cheese, curd land, pork craclings and chipotle mayonnaise.

• Pork Clackling Ceviche From Antioquia.COP 62.00

  Spicy citrus marinade with yellow chili and smoked citrus fruit “gulupa” , crispy pork belly, grilled avocado, coriander, sweet colored creole chili, coastal whey, annatto oil and green oil.

• Pirarucu Catch Tiradito.COP 73.00

  Black citrus marinade made with corn husk ashes and black sesame seeds from Montes de María, Pirarucu catch, green mango and pickled yacon with sweet potato chips.

• Steak Tartare.COP 64.00

  Beef tartare, pickled yacon in gulupa, mustard seeds in plantain vinegar and raw sugar, fermented lemon, capers, onion, bone marrow smoked mayonnaise, cured egg yolk with casabe and almojabana (traditional cheese bread).

• Santafereña-style Burrata.COP 64.00

  Buffalo burrata, guava mashed fermented, balsamic reduction with raw sugar and tamarind, annatto and chili oil, fresh basil, arugula with crispy almojabana (traditional cheese bread).

• Grilled Octopus.COP 71.00

  Served over mashed sweet peppers and roasted tomatoes spicy touch, avocado, fresh cheese and native potato and annatto oil.

• Mixed Fresh Catch and Shrimp Ceviche.COP 62.00

  Peach palm fruit citrus marinade, coriander oil, grilled avocado and chalaquitas .

• Chicken Salad.COP 52.00

  Chicken with sweet and spicy touch, fresh salad and creamy peanut butter.

SOUPS

• Seafood Casserole.COP 90.00

  Coconut stew base with peach palm fruit and rooftop herbs, seafood mixture, chalaquita and coriander, sweet pepper with coconut rice, fried platain, avocado, roasted lemon and fried cassava.

• Traditional Ajiaco Soup.COP 43.00

  Potato base with shredded chicken, avocado, milk cream, rice and capers.

• Arepa Soup.COP 45.00

  Tomato base with grilled arepas, avocado, grilled coastal cheese, onion, tomato and coriander.

SPECIALTIES

• Angus Cartagenera Beef.COP 80.00

  Traditional recipe from Colombian Caribbean with tamarind and spices sauce, coconut rice, sweet plantain with cherry toma

• Salmon and Boronia.COP 80.00

  Grilled salmon fillet over a Boronia bed (mash of ride plantain, eggplant, sour cream and traditional onion and tomato sauce), passion fruit and mango sauce, crunchy corn, fresh palm heart, radish, spinach and avocado

• Beach Snapper.COP 125.00

  Fresh snapper cracklings breaded in coconut; served with sweet bell pepper chalaquitas, mandarin lime tatemado, fermented rocoto mayonnaise, coconut rice, plantain and avocado.

• Pacific ` s curry.COP 125.00

  Prawns and green mussel in pacific yellow curry made from peach palm fruit and spices, white coconut rice, palm hearts, cassava bread, bean sprouts and toasted sesame seeds.

• Seafood Rice Broth.COP 75.00

  Rice cooked in coconut stew sauce, seafood mixture, cashew, sweet pepper “chalaquita” , sour cream, fried platain and avocado.

• Wild Mushrooms Risotto.

  Arborio rice cooked in shiitake water with a mixture of wild mushrooms and pecorino cheese.

• Coastal Poke.

  Coconut rice, sweet plantain, fresh cubed mango, breaded shrimp; avocado and yellow chili mayonnaise.

• Creole Grilled Chicken.COP 90.00

  Creole chicken confit in pork grease, smoked grilled Andean crunchy tubers, green oil and native crispy potatoes.

• Short Ribs Angus.COP 120.00

  Slow-cooked beef ribs in a coffee sauce, creamy mashed cassava with cheese, cob, roasted onions, braised baby leeks and radish.

• Beef Burger.COP 70.00

  Bacon, onion jam, lettuce, tomato and cheese; in brioche bread with guava BBQ. Served with french fries.

• Pork Choripan.COP 50.00

  Argentine chorizo, crust bread with gratin cheese, chimichurri sauce served with french fries.

• Baby Back Pork Ribs.COP 90.00

  Pork ribs grilled with guava BBQ, crispy native potatoes and creole salad.

EMBER AND WOOD

• New York CAB (USA) 350Gr.COP 130.00

• Rib Eye 300Gr.COP 125.00

• Striploin Steak 300Gr.COP 115.00

• Rib Eye Black Angus 300Gr.COP 135.00

• Beef Skirt Steak 250Gr.COP 130.00

• Grilled Chicken500Gr.COP 65.00

• Baby Beef 250Gr.COP 90.00

• Pork Rib Eye 350Gr aprox.COP 80.00

• Fresh Fish250Gr.COP 85.00

Choose between our sides, each one available for $19.000 COP.

• Mash Potato au Gratin.

• Mini OKA Salad.

• French fries with parmesan and truffle.

• Salty Cassava Cheesecake.

• Plantain with guava and cheese.

• Vegetables Mix.

• Fried Cassava.

• Richi potatoes with a traditional sauce.

• Rice with coconut.

• Grilled Cob.