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Monday–Saturday: 11am–Midnight
(Closed Sunday)

+15% service charge
Thinly sliced octopus, tatemada dried chile salsa, avocado crema, fresh arugula and toasted pumpkin seeds, finished with a touch of citrus.
Citrus-cured white fish with vibrant green leche de tigre, avocado pearls, caramelised sweet potato, corn, red onion and crispy plantain, balancing freshness, subtle heat and texture.
Roasted poblano filled with Oaxaca cheese, served over a silky poblano pipián, finished with pickled onion and cilantro oil.
Slow-cooked pork shank, Michoacán-style, pico de gallo, served with guacamole, morita chile, pickled vegetables and corn tortillas.
Daily catch in guajillo and ancho chile adobo, sweet corn esquites, pickled onion and fresh herb salsa, served in a house-made corn tortilla.
Silky blue cheese cheesecake, tabascan cacao mousse and sweet corn crunch.
Scotch bonnet infused, lime juice, grenadine, triple sec, fresh strawberry purée with a crushed chilli rim and lime wheel.
Fresh-squeezed lime juice, house-made brown sugar syrup, Angostura bitters, lime Topo Chico and fresh mint leaves, with a mint sprig and lime wedge.

Monday–Saturday: 11am–Midnight
(Closed Sunday)