Menu Salvaje
Miami
Ripe mango, green mango, red radish, cucumber.
Tuna, crispy wonton, chives, spicy mayo, with avocado topping and tofu-feta base.
Salmon, chives, spicy mayo and avocado, with salmon topping, crispy wonton, and passionfruit and eel seasoning.
Snow crab, chives and cucumber, with tuna, avocado and salmon topping, ikura, crispy wonton and eel seasoning.
Tuna and chives, kimchee, with avocado, kizami wasabi and tempura flakes topping.
Snow crab, chives, lettuce and avocado, with tobiko and gochujang-tempured topping.
Shrimp, asparagus and spicy mayo, with itogaki topping, ikura and eel seasoning.
Soft shell, snow crab, avocado, tobiko, asparagus and chives, with spicy seasoning and lettuce and ikura topping.
With surimi and wrapped in soy paper, and accompanied with truffled butter.
Kampio, shibazuke, smoked pepper, asparagus, avocado, accompanied with yuzu-kosho soy.
Tempured watercress and chard, with bluefin tuna topping and black garlic butter.
Snow crab and chives, with hamachi sashimi, toro tartar, quail eggs and boletus mushroom topping.
Tempura asparagus, hamachi, spicy mayo, sashimi, topped with hamachi and serrano pepper.
1 roll and 9 nigiris.
1 roll and 9 nigiris.
9 sashimis.
9 sashimis.
Japanese snapper.
Japanese fish.
Japanese scallops.
Nordic salmon.
Sea urchin (only in season).
Blue fin tuna
Silver seabream.
Freshwater eel.
Japanese squid.
Japanese octopus.
Salmon roe.
Fatty tuna.
Medium-fatty tuna.
Medium-fatty fish.
Sweet Shrimps.
Fatty tuna, shiso and wasabi.
Tuna and chives.
Salmon and wasabi.
Cucumber and sesame.
Ikura and quail eggs.
Fatty tuna, tempura flakes, kimchee sauce and green onion on top.
Fatty tuna, green onion and caviar on top.
Salmon, avocado, ikura, mayo garlic and tempura flakes on top.
Bluefin Tuna, avocado, caviar, mayo garlic and tempura flakes on top.
Thin octopus slices, miso powder and sudashi vinaigrette, served with a hot stone-plate.
Salmon tiradito, gochujang powder, miso, yuzu vinegar and micro shiso.
Tuna tiradito, red miso, garlic ponzu vinaigrette.
Thin kampachi slices, crispy potatoes, yellow ají sauce and micro shiso.
Wok fried rice with roast duck.
Wok rice with corn, cauliflower, green onion and pickled red cabbage.
Sautéed wok rice, sliced wagyu, ikura and low-temperature cooked egg.
Fresh noodles, meat, hard-boiled egg, green onion and baby corn.
Miso soup with toasted tofu, green onion and lemon zest.
Sautéed Wok Rice, Sliced Wagyu A5, Ikura and low-temperature cooked Egg.
Glazed with spicy sauce and chili threads.
Cauliflower with smoked cauliflower coulis, yellow ají sauce and feta-tofu sauce.
Tempura rock shrimps with wasabi, fried kale and green onions.
King salmon, spicy mayo, ikura, cilantro.
Sakura sauce glazed edamames, cilantro and katsuobushi.
Stuffed with lobster, in a base of lobster bisque, crispy wonton and micro mint.
Maitake mushroom, beef demi-glace, truffled cream.
Stuffed with smoked short rib, white cabbage and pickled red cabbage.
Tuna, gochujang, red onion, cherry tomatos and cilantro.
Wok sautéed flank, yuzu and napa paste, on a nori crispy base.
Branzino in ponzu yuzu sauce, Salvaje style.
Prawns on the grill with Hollandese Yuzu Sauce, Ichimi Togarashi. (P.U.)
Japanese plum glaze, sautéed swiss chard and dried orange.
Bluefin tuna belly with yuzu ponzu sauce.
Mediterranean fish cooked on the robata with greens and ponzu sauce.
Ponzu-glazed salmon on the robata, served with bok choy and soy seasoning.
Short rib, smoked 12 hours in apple tree wood.
With yuzu hollandese sauce and robata wild mushrooms.
Australian Wagyu skirt steak grilled Japanese style.
Japanese wagyu grilled on the robata.
With wasabi chimichurri.
Teriyaki sauce-glazed lamb, crispy wonton, served with Brussels sprouts in kimchee sauce.
Organic chicken marinated in miso and smoked with aromatic herbs.
New York Steak
Avocados with ponzu sauce.
Fresh corn with shiso and soy butter.
Wild mushrooms, with ponzu sauce, hollandese, green onions and yuzu.
Confit on the inside, crispy on the outside.
Crispy brussels sprouts in kimchee sauce. (Only in season).
Robata asparagus with shiso butter and soy.
Cream and yuzu sorbet on a sponge cake, pistachio brittle and dry meringue.
White chocolate cream, chocolate and coffee brittle, served with coriander seeds ice cream and raspberries.
Venezuelan chocolate, milk chocolate mousse, passionfruit gel, chocolate cake.
Tres Leches, caramel coated coconut, chantilly cream, lime and dulce de leche ice cream.
Matcha tuile, matcha cake, matcha mousse, mango gel and coconut ice cream.
Uniquely-aged 12 yr single malt Macallan Whisky with delicate salted Caramel Gelato.
Zacapa 23 Rum accompanied by a refreshing mixture of piña colada gelato.
A pungent twist of Don Julio Reposado Tequila with the rich taste of dulce de leche.
Irresistible Veuve Clicquot Champagne with the romantic pairing of strawberry gelato.
Smooth Ciroc Vodka with a one of a kind combination of pistachio ice cream.
Laphroaig Select single malt mixed with the dreamy sensation of chocolate gelato.
Tequila, Mezcal, Corn Syrup, Lime and soda Grapefruit
Cup: 20
Stolichnaya Vodka, Coconut Yogurt, Lime and strawberries Puré
Cup: 20
Bourbon, Midori, Lime, Coconut Water and Jalapeño Slice
Cup: 20
Stolichnaya Vodka, Ford gin, passion fruit, fresh ginger, lime juice & soda peach and jazmín
Cup: 20
Tequila, Mezcal Recuerdo, passion fruit, tangerine, lime juice & strawberries puree.
Cup: 20
Stolichnaya Vodka, cucumber, basil, ginger, lime & Fever Ginger beer.
Cup: 20
Mezcal, smoked pineapple, tangerine and fresh lime.
Cup: 20
Tequila , mango, jalapeño, agave & lemon juice.
Cup: 20
Cachaça, Edelflower Liqueur, lime & Yuzu Fever tree
Cup: 20
Rum, fresh lemon & blueberries syrup.
Cup: 20
Rhum, Coconut Liqueur, pandan and coconut syrup, pineapple, lime and coconut cream
Cup: 20
Stolichnaya Vodka, passion fruit, lemon juice, egg white & a shot of prosecco
Cup: 20
San Francisco 1990, Don julio blanco, agave & lemon juice.
Cup: 18
Mezcal unión, agave & lemon juice.
Cup: 18
Chicago 1913, gin, lemon juice, fresh mint, simple syrup.
Cup: 16
New Orleans 1853, bourbon, brandy, absenta, peychaud’s bitters & angostura.
Cup: 16
New York 1894. whiskey, sweet vermout &, bitters.
Cup: 16
Cuba 1900, rum, coca cola, lemon juice, angostura.
Cup: 16
San Francisco 1946, tequila, lemon juice, creme cassis & ginger beer.
Cup: 16
Myanmar 1880. gin, cointreau, fresh pineapple, red berries mix, angostura, orange bitters, lime juice.
Cup: 16
New York 1882 , bourbon, angostura bitter orange..
Cup: 16
Venecia 1945, prosecco La Marca, peach juice
Cup: 15
Mezcal, lime, red vermouth, aperol & bitters.
Cup: 18
Los Angeles 1941, vodka, ginger beer & lemon juice.
Cup: 16
Cumbé, ginger beer & lemon juice.
Cup: 16
Cup: 20
Bottle: 70
Cup: 20
Bottle: 70
Citric scents, basil and ginger fizzy drink.
Cup: 12
Citric scents, passionfruit, peach and jasmine london essence.
Cup: 12
Glass: 20
Bottle: 320
Cup: 18
Bottle: 280
Glass: 16
Bottle: 250
Glass: 20
Bottle: 320
Bottle: 380
Glass: 20
Bottle: 320
Cup: 70
Bottle: 800
Bottle: 350
Bottle: 450
Bottle: 550
Bottle: 350
Shot Glass: 450
Bottle: 500
Bottle: 850
Cup: 65
Bottle: 750
Bottle: 380
Bottle: 500
Bottle: 400
Bottle: 600
Bottle: 500
Bottle: 800
Bottle: 1200
Bottle: 1500
Bottle: 600
Bottle: 800
Bottle: 400
Bottle: 500
Bottle: 500
Bottle: 1200
Bottle: 450
Bottle: 500
Bottle: 700
Bottle: 400
Bottle: 400
Cup: 18
Bottle: 210
Glass: 17
Bottle: 350
Glass: 17
Bottle: 350
Glass: 15
Bottle: 180
Glass: 17
Bottle: 200
Glass: 20
Bottle: 450
Glass: 18
Bottle: 400
Bottle: 400
Bottle: 600
Bottle: 300
Bottle: 400
Cup: 40
Bottle: 500
Cup: 26
Bottle: 400
Bottle: 700
Bottle: 350
Bottle: 400
Bottle: 800
Bottle: 1500
Bottle: 1000
Bottle: 2000
Cup: 24
Bottle: 380
Bottle: 400
Bottle: 400
Bottle: 700
Bottle: 700
Bottle: 400
Bottle: 500
Bottle: 400
Bottle: 450
Bottle: 350
Bottle: 350
Bottle: 400
Bottle: 400
Bottle: 450
Bottle: 1000
Bottle: 400
Cup: 15
Bottle: 200
Bottle: 10
Bottle: 10
Bottle: 10
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 70
Bottle: 70
Bottle: 70
Bottle: 70
Bottle: 130
Bottle: 120
Bottle: 270
Bottle: 170
Cup: 25
Bottle: 140
Bottle: 160
Bottle: 165
Bottle: 180
Bottle: 600
Bottle: 170
Bottle: 180
Bottle: 90
Bottle: 450
Cup: 15
Bottle: 50
Cup: 16
Bottle: 55
Chardonnay
Cup: 15
Bottle: 60
Chardonnay
Bottle: 150
Reisling
Bottle: 55
Blend
Bottle: 100
Bottle: 75
Bottle: 250
Bottle: 100
Sauvignon Blanc.
Bottle: 55
Pinot Grigio.
Bottle: 60
Albariño.
Bottle: 55
Rioja.
Bottle: 55
Chardonnay.
Bottle: 200
Santo Tomás.
Bottle: 50
Bottle: 60
Pinot Grigio.
Cup: 15
Bottle: 60
Sauvignon Blanc.
Cup: 15
Bottle: 60
Bottle: 100
Bottle: 65
Navarra
Cup: 14
Bottle: 55
Bottle: 100
Bottle: 50
Bottle: 60
Cabernet Sauvignon.
Bottle: 220
Cabernet Sauvignon.
Bottle: 160
Merlot
Bottle: 65
Merlot
Bottle: 85
Pinot Noir.
Cup: 16
Bottle: 60
Cabernet Sauvignon.
Bottle: 90
Cabernet Sauvignon.
Bottle: 80
Cabernet Sauvignon.
Cup: 17
Bottle: 65
Cabernet Sauvignon.
Bottle: 70
Pinot Noir
Bottle: 70
Malbec.
Cup: 16
Bottle: 60
Tempranillo.
Bottle: 85
Tempranillo.
Bottle: 70
Tempranillo.
Bottle: 65
Graciano.
Bottle: 70
Tempranillo.
Bottle: 80
Bottle: 350
Bottle: 250
Bottle: 650
Medoc.
Cup: 17
Bottle: 70
Bottle: 9
Bottle: 9
Bottle: 9
Monday to Friday from 5:00pm to 7:00pm
Oraking salmon eggs benedict in a brioche bread and a drizzle of hollandaise sauce.
Lobster sandwich in a brioche bread.
With mushroom, ham and cheese.
Mixed berries, banana, granola, coconut flakes and almond butter.
Poached eggs, sliced avocado with red beans & aji cream on a ciabatta bread.
With fries and eggs.
Berries and cream with matcha syrup.
7oz. angus prime meat, bacon, caramelized onion, mustard dijon, tofu & feta sauce, with french fries.
Miso soup with toasted tofu, green onion and lemon zet.
Wok fried rice with roast duck.
Wok rice with corn, cauliflower, green onion and pickled red cabbage.
Saltees wok rice, sliced wagyu, ikura and low-temperature cooked egg.
Sakura sauce glozed edamames, cilantro and katsuobushi.
Stuffed with smoke short rib, white cabbage and pickled red cabbage.
Cailiflower with smoked cauliflower coulis, yelow aji sauce and tofu-feta sauce.
Tempura rock shrimps with wasabi, fried kale and green onions.
Maitake mushroom, beef demi-glace, truffled cream.
Australian wagyu skirt steak grilled japanese style.
Teriyaki sauce-glaced lamb, crispy wanton, served with brussels sprouts in kimchee sauce.
Branzino in ponzu yuzu sauce, salvaje stile.
Avocados with ponzu souce.
Fresh corn with shiso and soy buttle.
Tres leches, caramel coated coconut, chantilly cream, lime and dulce de leche ice cream
Venezuelan chocolate, milk chocolate mousse, passion fruit gel, chocolate cake.
Orange juice and sparkling wine
Bottle: 35
