Menu Salvaje
Guatemala
Filled with tuna, crispy wonton, chives, spicy mayo, topped with avocado and tofu feta base.
Filled with salmon, chives, spicy mayo and avocado, with salmon and wonton crispy topping, and maracuyá and eel dressing.
Filled with snow crab, chives and cucumber, topped with tuna, avocado and salmon, with ikura (salmon roe), crispy wonton and eel dressing.
Filled with snow crab, chives, lettuce and avocado, with tobiko and shrimp tempura glazed in gochujang.
Filled with shrimp tempura, asparagus and spicy mayo, with a topping of itogaki, eel and ikura dressing.
Filled with crab and wrapped in soybean paper, accompanied by truffle butter.
Filled with cucumber, tempura aparagus, kampio, takuan, yamagobo, a topping of shibazuke, smoked pepper and avocado, accompanied by ponzu.
Filled with tempura watercress and bok choy, with a topping of bluefin tuna and black garlic butter.
Stuffed with snow crab and chives, with a topping of thai snapper sashimi, tuna tartare, tamago and shitake mushroom
Asparagus, avocado, spicy mayo and serrano pepper.
Sirloin and robata grilled asparagus, baby corn, cherry-tomatoes and chiltepe.
Tempura roll filled with salmon, eel, crispy wonton and chives. Topped with tuna, sesame and eel sauce.
Filled with wakame, cucumber, shrimp and ponzu mayonnaise with shrimp topping and coriander oil
Mamenori, soft shell crab and dinamita sauce. 4 pieces
1 california roll , 8 nigiris and 1 tamago.
1 california roll , 10 nigiris and 1 tamago.
6 types of Japanese fish.
10 types of Japanese fish.
Japanese scallops.
Japanese Omelette.
Nordic salmon.
Sea urchin.
Lean red meat of the tuna.
Snapper.
Freshwater eel.
Alaskan king crab.
Japanese octopus.
Salmon roe.
Fatty tuna.
Medium-fatty tuna.
Japanese Amberjack fish.
O-toro and chives.
Tuna, chives and wasabi.
Salmon and wasabi.
Cucumber and sesame.
Salmon tirado, gochujang powder, miso, sriracha topping, yuzu vinegar and micro shiso.
Wakame mesclun, cucumber threads, green mango threads, ponzu sauce, sesame and micro shiso.
Thin slices of octopus, miso powder, sudashi vinaigrette, served with a hot stone plate.
Shrimp ceviche with leche de tigre based on Thai snapper and yellow chili
Watercress, baby spinach, avocado and tempura flakes with saiko miso
Fine cuts of Japanese scallops marinated in garlic ponzu with orange marmalade and sesame oil
Fine cuts of Chu-toro with wasabi kisami, tomato tartare and extra virgin olive oil.
Wok rice with duck, garlic chips, demi-glace and micro cilantro.
Wok rice with corn, cauliflower, spring onion, pickled red cabbage and double soy sauce.
Shanton soup base, fresh noodles, beef, poached egg, spring onion and baby corn.
Miso soup with tofu, chives and lemon zest.
Jasmine wok rice topped with ikura (salmon roe), micro shiso, soft boiled egg and 4oz the lomito
Short ribs, chanterelles and pickled red cabbage.
Cauliflower smoked in apple wood, filled with cauliflower coulis, tofu feta base with yellow chili, spring onion oil, garlic chip, micro shiso and chili threads.
Tempura shrimp with wasabi mayo, crispy kale, spring onion and wasabi oil.
Crispy rice molded with salmon topping and toban djan topped with ikura (salmon roe) and micro cilantro.
Edamame glazed in sakura sauce, katsobushi and chili threads.
Robata grilled mushrooms with yuzu hollandaise.
Stuffed mushrooms, beef demi-glace, truffled cream and micro shiso.
Steam bao stuffed with short rib glazed in eel sauce, coleslaw, pickled purple cabbage and crispy kale.
Wheat tortilla, tuna, anchovy mayo, gochujang mayo, ponzu mayo, cherry tomato, avocado and micro cilantro.
Tempurated nori, beef fillet stuffing, teriyaki glaze, pico de gallo, yuzu gel and micro cilantro.
Filled with lobster, on a base of lobster bisque, crispy wonton and micro mint.
With scallion, ginger and guacamole sauce.
Branzino Salvaje style with yuzu ponzu sauce.
Served with chard.
Lobster on the robata with yuzu hollandaise and micromint, with half a grilled lime.
Japanese plum-glazed white fish over a bok choy bed.
Shrimp a la robata in chiltepe emulsion accompanied by their crispy heads with bisque emulsion
Grilled on the robata, with ponzu and roasted lemon.
Sliced octopus skewer with robata sauce with sobrasada mojo sauce, dried fruit and micro cilantro.
Short Rib smoked for 12 hours in apple wood.
Teriyaki glazed lamb with crispy wonton crispy and served with Brussels sprouts in kimchee sauce.
32oz.
Robata grilled Angus Prime skirt steak with shiso butter.
.Grilled on the robata with shiso butter.
Beef fillet matured for 40 days, accompanied by yuzu hollandaise with robata mushrooms.
20oz of porter house a la robata with shiso butter.
Robata grilled 18oz rib eye with shiso butter.
Marinated with wasabi chimichurri.
Japanese wagyu on the robata.
Coulotte a la robata hydrated with wasabi chimichurri
Robata-style chicken thigh skewers with tandori sauce
Truffled avocados with ponzu sauce.
Baby corn with shiso butter and soy.
candied potatoes, triple-cooked.
Crispy Brussel sprouts with kimchee sauce.
Grilled with tofu and feta sauce.
Broccolini sautéed in shiso butter emulsion.
Japanese citrus in sorbet and cream accompanied by pistachio crisp, matcha tea cream and dry meringue.
Wild strawberries and cream, white chocolate whipped ganache, choco and coffee brittle, and raspberry and coriander sorbet.
Venezuelan chocolate, milk chocolate mousse, passion fruit gel and chocolate sponge cake.
Coconut Tres Leches cake , dulce de leche whipped cream, coconut ice cream.
Matcha souffle cake with liquid center and coconut ice cream.
Sirloin steak with French fries.
Waffles with chocolate syrup and whipped cream.
With French fries.
With French fries.
Cup: 80
Tequila, tamarind agave, pineapple peel, citrus and tajin salt.
Cup: 70
Xibal, berries and lemon juice.
Cup: 70
Xibal gin, gulupa, lime and tropical Red Bull.
Cup: 75
Red fruits vodka, ginger, lime, peach and orange blossom soda, refreshing and aromatic cocktail.
Cup: 80
Salvaje cilantro Vodka, lemongrass and cardamum, basil syrup and cucumber, lime and ginger beverage, refreshing drink with spicy notes.
Cup: 70
Botran rum and Malibu, coconut rum, coconut water, lemon, coconut crea, curry pineapple, our version of the Piña Colada, for the most tropical palates.
Cup: 70
Tanqueray Ten gin, lemon, chili and red pepper jam, raspberry cotton candy.
Cup: 80
Blanco tequila, ginger, lemon juice, agave honey and tropical redbull.
Cup: 70
Zacapa 23 rum, roasted pineapple, lime, sesame and passion fruit foam, toasted and tropical notes in two textures, a good complement for our robata dishes.
Cup: 70
Tierra noble tequila, Pata de Burro mezcal, toasted corn syrup, lemon and grapefruit soda. Perfect to accompany our rolls.
Cup: 75
Tierra Noble tequila, smoked passion fruit, ginger syrup, lime juice.
Cup: 75
Bulleit bourbon, melon, coconut water and pandam, lime and matcha tea tonic.
Cup: 80
Cup: 55
Cup: 55
Cup: 65
Cup: 65
Cup: 55
Cup: 65
Cup: 60
Cup: 65
Cup: 55
Cup: 69
Cup: 70
Cup: 50
Cup: 69
Cup: 55
Bottle: 399
Bottle: 399
Cup: 55
Bottle: 210
Bottle: 940
Bottle: 1100
Bottle: 1.150
Bottle: 1.400
Bottle: 940
Bottle: 1.550
Bottle: 5.000
Bottle: 4.800
Bottle: 569
Bottle: 249
Bottle: 659
Bottle: 299
Bottle: 339
Bottle: 249
Bottle: 439
Bottle: 559
Bottle: 459
Bottle: 579
Bottle: 509
Bottle: 409
Bottle: 649
Bottle: 279
Bottle: 359
Bottle: 559
Bottle: 339
Bottle: 239
Bottle: 289
Bottle: 499
Bottle: 299
Bottle: 529
Bottle: 259
Bottle: 369
Bottle: 340
Bottle: 339
Bottle: 359
Bottle: 329
Bottle: 299
Bottle: 355
Bottle: 299
Bottle: 439
Bottle: 439
Bottle: 290
Bottle: 699
Bottle: 579
Bottle: 449
Bottle: 589
Bottle: 279
Bottle: 890
Bottle: 409
Bottle: 329
Bottle: 239
Bottle: 529
Bottle: 259
Bottle: 229
Bottle: 790
Bottle: 429
Bottle: 379
Bottle: 490
Bottle: 429
Bottle: 579
Bottle: 559
Bottle: 3449
Bottle: 439
Bottle: 289
Bottle: 659
Bottle: 619
Bottle: 519
Bottle: 619
Bottle: 549
Bottle: 569
Bottle: 389
Bottle: 479
Bottle: 579
Bottle: 550
Bottle: 600
Cup: 150
Bottle: 600
Bottle: 650
Cup: 55
Cup: 55
Cup: 55
Cup: 55
Cup: 55
Bottle: 290
Bottle: 390
Coffee with a little milk
Cup: 25
Cup: 20
Cup: 25
Cup: 20
Cup: 25
Cup: 5
Cup: 25
Bottle: 35
Bottle: 30
Bottle: 30
Bottle: 30
Bottle: 32
Bottle: 35
Bottle: 32
Bottle: 30
Bottle: 30
Bottle: 45
Bottle: 30
Cup: 30
Cup: 30
Cup: 30
Cup: 59
Bottle: 800
Cup: 45
Bottle: 500
Cup: 49
Bottle: 600
Cup: 69
Bottle: 900
Cup: 69
Bottle: 900
Cup: 59
Bottle: 700
Cup: 49
Bottle: 600
Cup: 59
Bottle: 700
Cup: 59
Bottle: 600
Cup: 69
Bottle: 900
Cup: 49
Bottle: 600
Cup: 69
Bottle: 800
Cup: 69
Bottle: 800
Cup: 49
Bottle: 600
Cup: 79
Bottle: 900
Cup: 59
Bottle: 700
Cup: 59
Bottle: 700
Cup: 89
Bottle: 1.200
Cup: 69
Bottle: 700
Cup: 259
Bottle: 3.500
Cup: 349
Bottle: 4.800
Cup: 179
Bottle: 2.400
Cup: 259
Bottle: 3500
Cup: 59
Bottle: 600
Cup: 199
Bottle: 2.500
Cup: 119
Bottle: 1.500
Cup: 79
Bottle: 1.000
Cup: 69
Bottle: 700
Cup: 79
Bottle: 1.100
Cup: 75
Bottle: 950
Cup: 59
Bottle: 700
Cup: 69
Bottle: 900
Cup: 59
Bottle: 700
Cup: 119
Bottle: 1.500
Cup: 89
Bottle: 1.200
Cup: 59
Bottle: 800
Cup: 69
Bottle: 900
Cup: 149
Bottle: 1.800
Cup: 159
Bottle: 2.000
Cup: 69
Bottle: 800
Cup: 439
Bottle: 5.900
Cup: 129
Bottle: 1.600
Cup: 189
Bottle: 2.500
Cup: 89
Bottle: 1.200
Cup: 79
Bottle: 950
Cup: 159
Bottle: 2.000
Cup: 69
Bottle: 800
Cup: 59
Bottle: 800
Cup: 79
Bottle: 900
Cup: 269
Bottle: 3.500
Cup: 159
Bottle: 1.800
Cup: 450
Bottle: 6.000
Cup: 119
Bottle: 1.500
Cup: 229
Bottle: 3.000
Cup: 169
Bottle: 2.200
Cup: 69
Bottle: 900
Cup: 79
Bottle: 1.100
Cup: 79
Bottle: 900
Cup: 89
Bottle: 1.200
Cup: 179
Bottle: 2.500
Cup: 109
Bottle: 1.500
Cup: 120
Bottle: 1600
Cup: 359
Bottle: 4.500
Cup: 69
Bottle: 800
Cup: 59
Bottle: 600
Cup: 49
Bottle: 500
Cup: 69
Bottle: 900
Cup: 159
Bottle: 2.000
Cup: 49
Bottle: 500
Cup: 79
Bottle: 800
Cup: 69
Bottle: 900
Cup: 49
Bottle: 600
Cup: 49
Bottle: 600
Cup: 45
Bottle: 500
Cup: 49
Bottle: 500
Cup: 49
Bottle: 500
Cup: 59
Bottle: 700
Cup: 69
Bottle: 500
Cup: 89
Bottle: 1.100
Cup: 69
Bottle: 900
Cup: 319
Bottle: 4.500
Bottle: 30
Bottle: 30
Bottle: 30
Bottle: 30
Bottle: 30
Bottle: 25
Bottle: 25
Cup: 25
Cup: 25
Cup: 25
Cup: 29
Cup: 29
Cup: 29
Cup: 25
Cup: 25
Cup: 29
Cup: 25
Cup: 28
Cup: 28
Papaya cocktail, melon, banana and cucumber threads.
Yogurt, granola, banana, strawberry, raspberry gel and pistachio cumble
Coulotte a la robata, eggs accompanied by Japanese type hashbrown. + $ 1.3
Tamago with ham, cheese and chives, topped with avocado, served with hashbrown.
Eggs Benedict with ham, brioche bread and yuzu hollandaise
Hashbrown with avocado and egg topped with purple micro cabbage and accompanied with a tomato drown.
Waffle with dulce de leche whipped cream, dark chocolate sauce and icing sugar, topped with strawberries and banana
Shanton soup base, dry noodles, poached egg, chives and baby corn.
