Jan 8

Jan 8 CAYA - Contemporary Cuisine & Lounge

Menu Aruba

Fusion, Seafood, Steaks

**Marco Muscariello**
*Operations Director / Co-owner*

**Edgar Arias**
*Bartender / mixologist*

Nestled on a hidden Aruban street where tropics meet desert, this beloved haven is a flawlessly-executed culinary experience.

Housed in a fully-renovated old Aruban cunucu house, the restaurant seamlessly blends rustic with modern, offering a distinctive oasis of flavors. This well-preserved and comfortable space delivers high-quality products and authentic cuisine. More than just a restaurant, it's a stage for live artistry, where gastronomy meets entertainment. Evenings come alive with live performances, rhythmic DJ beats and extraordinary experiences.
The beloved haven crafts an exclusive atmosphere where sophisticated mixology harmonizes with contemporary cuisine, creating a sensory awakening with every visit.

View sample menu

[ APPETIZERS / ANTOJITOS ]

Yucas Bravas — 9.00
fried yuccas in Spanish brava sauce topped with rocca (arugula), Parmigiano-Reggiano and chives
—
Japanese Empanaditas — 11.00
crispy rice dough filled with beef rib seasoned with five spices, onion, soy and sesame oil, accompanied by a Chinese cinnamon-lemon sauce and creamy avocado
—
The Gringa — 13.00
crispy tortilla filled with a mixture of fresh fish, octopus, shrimp and lobster, cooked in chipotle chili and brown pepper, served with jalapeño, cilantro and lime emulsion sauce

[ BITES ]

Caya’s Mixed Salad — 15.00
organic island-grown lettuce with a variety of cherry tomatoes and baby radishes, tossed in Dijon mustard-honey vinaigrette, topped with refreshing lychees and finished with Cantonese pecans
—
Gyozas Hechas en Casa — 18.00
home-made pork belly-stuffed gyozas with a coriander-jalapeño foam and chili oil, grilled
to golden perfection, topped with crispy thin-fried sweet potato
—
Burrata Infusion — 18.00
burrata with caviar, balsamic vinegar, caramelized seeds, pecans and pickled tomatoes
—
Caya’s Ceviche — 20.00
inspired by the classic Peruvian ceviche, a mixture of octopus and tuna marinated in leche de tigre with Peruvian rocoto peppers, accompanied by a crispy corn and sweet potato purée
—
Octopus Morado — 25.00
grilled octopus with chicha morada, Peruvian Botija olive mayonnaise and smooth cauliflower purée

[ NOT-SO-SMALL-BITES ]

Caya House Burger — 26.00
buttery home-made sweet potato bun, a blend of lean, juicy and fatty meats, melted mozzarella, fried plantain churros, local lettuces and our home-made sauces
—
Eggplant Japo — 28.00
baked eggplant with a nori seaweed-based glaze, accompanied by sourdough pita bread and tzatziki sauce
—
Balashi Chicken — 28.00
half-roasted chicken marinated in ají panca (Peruvian pepper ) and local Balashi beer, served with home-made rustic tortilla-salted potatoes and a fresh mixed salad of the day
—
Cloudy Scallops — 38.00
scallops with cauliflower, ají amarillo (chili pepper) mayonnaise and a mix of red chili oil and green cilantro oil with rice clouds
—
Duck al Mole — 38.00
duck magret breast grilled and seared to your liking with a Mexican mole manchamantel and a mix of wild seasonal mushrooms and roasted baby potatoes
—
Mahi-mahi in Ají Amarillo — 40.00
Norwegian salmon in ají amarillo, yellow chili butter and green cilantro oil, served with clams and risotto couscous made from red beets
—
10-oz. Tenderloin — 42.00
prepared to your liking, served on a bed of tzatziki sauce with honey-caramelized baby carrots
—
Naked Lobster — 48.00
lobster tail peeled, seared and steamed, accompanied by yellow chili butter, creamy yucca purée and crispy potato with broccolini

[ DESSERT ]

Salty Caramel Crunch — 12.00
chocolate sponge cake with dulce de leche, hazelnut-cream foam and chocolate crunch on a mirror of salted caramel chocolate