The Menu

Avocado dip with cherry tomatoes, onion and pomegranate.

Sea urchin, mixed seaweed in orange vinaigrette, avocado, flying fish roe.

Crispy pan-fried tortilla with buttered octopus and black sauce marinade.

Crispy pan-fried tortilla with white shrimp, guacamole and chilpachole (traditional Mexican stew).

(Traditional Mayan slow-roasted pork dish from Yucatan Peninsula)
Suckling pig tacos with achiote paste, fried calamari with habanero sauce and pineapple.

Almadraba tuna steak on corn tortilla, martajada sauce and roasted marrow.

Grilled meat, cheese au gratin with bell peppers, jalapeño and macha sauce.

Fresh sea bass, lime, onion, cilantro and habanero chili pepper.

Cold vegetable broth with octopus, shrimp and gooseneck barnacles.
Pico de gallo with cucumber and avocado.

Catch of the day with tiger’s milk, yellow chili pepper, orange sweet potato and toasted corn.

Fresh sea bass cured on lime, fresh mango, watermelon and honeydew melon on coconut and dragon fruit tiger’s milk.

White shrimp with scallop slices on Mexican husk tomato tiger’s milk, cucumber, melon and jalapeño.

Slices of fresh hamachi, spring onion and roasted quinotto with ash and orange sauce on dashi broth and cascabel chili.

Mexican Pacific fishing technique.
Citrus sauce, serrano chili, sea salt, avocado.

Oyster ceviche with pico de gallo.
With tropical passion fruit and mango sauce.
Grilled with fine herb butter.

Mix of white and red shrimp with pineapple, mint, cilantro, red onion, radishes and habanero chili pepper.

Shallots, jalapeño and ginger with Suke sauce, mango and wasabi.
Premium quality, juicy and sweet texture.

Scarlet prawns, avocado, melon, ginger, basil and jalapeño with citrus shiso oil.

Watermelon and mint, sesame, spring onion and chipotle eel sauce.
Intense flavour and smooth texture.

Steamed fish on a banana leaf, pumpkin pipian sauce and asparagus.

Black cod fillet marinated in white miso and orange with pickled vegetables.

Charcoal-grilled octopus marinated in chili pepper and orange ash.

Braised pork knuckle with chili marinade and maguey leaves on a bed of bean cream and pickled onions.

Braised with white wine and Provençal herbs, huitlacoche sauce, roasted sweet potato.

Wood-fired roast with Mazahua black sauce and roasted vegetables.

Whole European stone fish baked with pibil marinade and Mediterranean chimichurri dressing, accompanied by corn ribs.
For 2/3 people