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A CULINARY JOURNEY
Our menu
Black garlic and green apple kimchi. (3 pz)
With roast foie gras, mamey, hazelnut, butternut squash purée. (4 pz)
Brioche with tapenade and char siu roast abalone . (3pz)
Peanuts, Sichuan Pepper, horseradish mayo, capuchina flower. (3 pz)
Plum and Korean chili, X.O sauce, tomato and mandarin foam. (4 pz)
Grapefruit, chives and horseradish mayo, avocado & wasabi cream. (120 gr)
Green apple, kombucha, cedron, lima kosho, toast kombu oil (100 gr)
Pistacho and herbs dressing, avocado and fresh daikon. (150 gr)
Poached tomatoes and XO sauce. (150 ml)
Iberic ham crumble, smoked green peas purée, kimizu, pistachio, shisho &lemon foam, (3 pz)
Clams & green curry amazake, smoked cauliflower, green peas, shimeji and salicorn emulsión. (Fish 120 gr / Scallop 60 )
Sauvignon Blanc 2021 Santa Barbara USA
Mussels and yuzu beurre blanc with roasted artichokes. (200 gr)
Albariño, Rias Baixas, Spain
Ras el hanout butter, chicken jus and mushrooms puree. (180 gr)
Mezcla Tinta, 2021 Spain
Sumac & pu erh jus, sweet carrots poached in sake, raspberry. (180 gr)
Mezcla Tinta, 2019 Portugal
Cactus fruit relish, poached onions, cauliflower purée (back and shoulder). (180 gr)
Cabernet Sauvignon, Merlot, Shiraz, México
Chichilo mole and vegetables
Nebbiolo, 2022 Italy
Andrey Ivanov,
Master Sommelier
*All prices include VAT
Greek biscuit of orange and yogurt, candied mandarin, kefir and
turmeric foam, verbena ice cream
Burnt caramel and miso biscuit, toasted hazelnut praline, lime gel, caramel
toffee / sake, roasted mamey and cocoa
rose ice cream
Cured cheese tart, orange curd, and jackfruit ice cream
Olive oil biscuit, pistachio, green strawberries, cucumber, jococcoque, black olives, lime, calpis ice
cream
+52 55 59415470
Monday to Sunday:
Lunch service: 1:30 p.m – 6:00 p.m
Dinner service: 6:30 p.m. – 11:00 p.m.
