WHAT'S NEW FROM THE CHEF
Explore the chef's latest creations, inspired by the rich gastronomy of the East and the vibrant flavours of Mexico. Enjoy two culinary lines that highlight the best of each culture, brought to your table with a touch of sophistication and authenticity.
CULINARY EXPERIENCES
Exquisite seasonal dishes with the gastronomic essence of our country.
POZOLITO OF SHIRM, OCTOPUS CRAB AND CACAHUAZINTLE CORN IN SHIRMP BOTH (55 g/150 ml).
Served in a small copper cup on the table. A flavorful way to start!
MX$99
TONGLE TOAST (50g)
Slow-cooked for 52 hours, topped with warm güero chile escabeche, creamy bean dip, and tomatillo-pasilla salsa.
MX$160
TIJUANA STYLE PRIME BEEF TACOS (140 g)
Grilled prime beef in corn tortillas with guacamole and beans. A tribute to the street carts of Northern Mexico
MX$299
FISH AND CHIPS (200 gr)
Crispy beer-battered fresh catch of the day, served with fries and tartar sauce. A nod to this classic British dish.
MX$365
CHICKEN BREAST STUFFED WITH FETA CHEESE AND ASPARAGUS (250 g).
Slow-cooked and grilled, filled with feta cheese and asparagus, finished with a green peppercorn Port sauce and toasted almonds. Served with buttery mashed potatoes.
MX$345
CLASSICS OF THE WORLD
New dishes to pamper your palate.
GRILLED MISO OYSTERS (5 PZAS.)
In miso butter with garlic, yellow lemon and Lap Chong chorizo.
MX$295
GRILLED PORK JOWL BAOS IN KOREAN SAUCE
Steamed buns filled with juicy jowls with slices of Persian cucumber in oriental vinaigrette and fresh coriander leaves.
MX$275
BEET SALAD
Beet pieces in basil vinaigrette on a bed of tzatziki, arugula and pistachio pesto.
MX$299
SEA BASS TRIPE TIRADITO (120 g)
With tiger's milk, miso and roasted peanuts.
MX$395
RIGATONI PASTA WITH OCTOPUS, SHRIMP AND MUSSELS (120 g)
Sautéed with garlic in white lemon sauce.
MX$495