Menu Salvaje
Miami
Creations of the week
Wine Rose
Cup: 12
Bottle: 55
Martini Fiero, club soda & prosecco
Cup: 15
Patron El Cielo, Triple Sec, lime & agave.
Cup: 60
Patron El Alto Reposado, Tripe Sec, lime & agave
Cup: 65
Tempured watercress and chard, with bluefin tuna topping and black garlic butter.
Glasses with homemade Teriyaki, celery root cream and watercress tempura.
PAVLOVA WITH A WHITE CHOCOLAT GANACHE, BERRIES, CARAMELIZED ORANGE, BASIL CRUMBLE,STRAWBERRY AND YOGURT ICE CREAM
Olmeca Altos, pineapple, ginger, agave & Red Bull Tropical
Cup: 22
Olmeca Altos reposado, Mezcal Amaras, Corn Syrup, Lime and soda Grapefruit
Cup: 22
Absolut Vodka, Coconut Yogurt, Lime and strawberries Puré
Cup: 22
Old Forester Bourbon, Midori, Lime, Coconut Water and Jalapeño Slice
Cup: 22
Absolut Vodka, Gray Whale gin, passion fruit, fresh ginger, lime juice & soda peach and jazmín
Cup: 22
Olmeca Altos, Mezcal Amaras, passion fruit, tangerine, lime juice & strawberries puree.
Cup: 22
Absolut Vodka, cucumber, basil, ginger, lime & Fever Ginger beer Fever tree.
Cup: 22
Mezcal Amaras, smoked pineapple, tangerine and fresh lime.
Cup: 22
Olmeca Altos, mango, jalapeño, agave & lemon juice.
Cup: 22
Leblon Cachaça, Edelflower Liqueur, lime & Yuzu Fever tree
Cup: 22
Rum Bacardi Superior , fresh lemon & blueberries syrup.
Cup: 22
Rhum Bacardi Superior, Coconut Liqueur, pandan and coconut syrup, pineapple, lime and coconut cream
Cup: 22
Absolut Vodka, passion fruit, lemon juice, egg white & a shot of prosecco
Cup: 22
Mezcal Unión, agave & lemon juice.
Cup: 18
Los Angeles 1941, Tito’s vodka, ginger beer Fever tree & lemon juice.
Cup: 18
New York 1882 , old forester bourbon, angostura bitter orange..
Cup: 18
Cuba 1900, rum Bacardi superior, coca cola, lemon juice, angostura.
Cup: 18
Chicago 1913, gin Gray whale, lemon juice, fresh mint, simple syrup.
Cup: 18
Myanmar 1880. gin Gray whale, cointreau, fresh pineapple, red berries mix, angostura, orange bitters, lime juice.
Cup: 18
San Francisco 1990, Patron Reposado, agave & lemon juice.
Cup: 18
New York 1894. whiskey, sweet vermout &, bitters.
Cup: 18
New Orleans 1853, bourbon, brandy, absenta, peychaud’s bitters & angostura.
Cup: 18
San Francisco 1946, Don julio, lemon juice, creme cassis & ginger beer.
Cup: 18
Venecia 1945, prosecco La Marca, peach juice
Cup: 18
Mezcal Amaras, lime, red vermouth, aperol & bitters.
Cup: 18
St Germain, La Marca prosecco and white peach London essence soda
Cup: 18
Cumbé, ginger beer & lemon juice.
Cup: 18
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
Bottle: 9
Bottle: 9
Bottle: 9
Bottle: 9
Bottle: 9
Bottle: 10
Bottle: 10
Bottle: 10
Bottle: 10
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 5
Bottle: 5
Cup: 22
Bottle: 340
Cup: 16
Bottle: 250
Cup: 20
Bottle: 320
Cup: 18
Bottle: 280
Cup: 19
Bottle: 300
Cup: 15
Bottle: 230
Cup: 25
Bottle: 400
Cup: 17
Bottle: 250
Cup: 38
Bottle: 450
Cup: 70
Bottle: 800
Bottle: 450
Bottle: 500
Bottle: 1200
Bottle: 400
Bottle: 600
Bottle: 800
Bottle: 380
Bottle: 500
Bottle: 500
Bottle: 800
Bottle: 1500
Bottle: 600
Bottle: 1200
Bottle: 350
Bottle: 450
Bottle: 500
Bottle: 850
Cup: 65
Bottle: 750
Cup: 20
Bottle: 300
Bottle: 450
Bottle: 550
Cup: 60
Bottle: 700
Cup: 24
Bottle: 280
Cup: 27
Glass: 320
Cup: 25
Bottle: 420
Cup: 16
Bottle: 190
Cup: 31
Bottle: 370
Cup: 46
Bottle: 550
Cup: 22
Bottle: 260
Cup: 32
Bottle: 380
Cup: 28
Bottle: 330
Cup: 50
Bottle: 600
Cup: 63
Bottle: 750
Cup: 15
Bottle: 180
Glass: 17
Bottle: 260
Cup: 20
Bottle: 230
Glass: 19
Bottle: 300
Cup: 18
Bottle: 220
Glass: 16
Bottle: 190
Glass: 30
Bottle: 450
Glass: 22
Bottle: 350
Bottle: 400
Bottle: 600
Bottle: 300
Bottle: 400
Cup: 40
Bottle: 500
Cup: 24
Bottle: 380
Cup: 26
Bottle: 400
Glass: 20
Bottle: 380
Cup: 30
Bottle: 360
Cup: 20
Bottle: 250
Glass: 22
Bottle: 350
Bottle: 800
Bottle: 1500
Bottle: 1000
Bottle: 2000
Bottle: 400
Bottle: 400
Bottle: 700
Bottle: 700
Bottle: 400
Bottle: 500
Bottle: 400
Bottle: 450
Bottle: 350
Bottle: 350
Bottle: 400
Bottle: 400
Cup: 38
Bottle: 450
Cup: 85
Bottle: 1000
Cup: 30
Bottle: 350
Cup: 15
Bottle: 200
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.
Wok sautéed flank, yuzu and napa paste, on a nori crispy base.
Orange jam, garlic ponzu sauce, Kaisho salad
Thin octopus slices, miso powder and sudashi vinaigrette, served with a hot stone-plate.
Salmon tiradito, gochujang powder,French truffle,miso, yuzu vinegar and micro shiso.
Chutoro with Tomate tartar and kizami wasabi
Thin kampachi slices, yellow ají sauce and micro shiso, crispy potato.
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.
Snow crab, chives, lettuce and avocado, with tobiko and gochujang-tempured topping.
Shrimp, asparagus and spicy mayo, with itogaki topping, ikura and eel seasoning.
SoftShell Crab Dynamite Crispy soft shell, soy paper, Dynamite sauce and truffle butter.
With surimi and wrapped in soy paper, and accompanied with truffled butter.
Kampio, shibazuke, smoked pepper, asparagus, avocado, accompanied with yuzu-kosho soy.
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 scallops.
Nordic salmon.
Sea urchin (only in season).
Blue fin tuna
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.
Ripe mango, green mango, red radish, cucumber.
Sweet miso dressing,Baby spinach, watercress, avocado and crispy tempura
Wok fried rice with roast duck, truffle oil and mushroom.
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.
Branzino in ponzu yuzu sauce, Salvaje style.
Prawns on the grill with Hollandese Yuzu Sauce, Ichimi Togarashi. (P.U.)
Glazed in miso sauce with sautéed swiss chard.
Bluefin tuna belly with yuzu ponzu sauce.
Mediterranean fish cooked on the robata ponzu sauce.
Ponzu-glazed salmon on the robata, served with bok choy and chards with soy seasoning.
Spain octopus in skewers with sobrasada sauce
Short rib, smoked 12 hours in apple tree wood.
With yuzu hollandaise 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.
New York Steak
.Four skewers with our tandoori sauce
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.
Sauté with a butter shiso sauce
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, Dulce de leche cream, chocolate and coffee crumbled and coconut ice cream.
Fine cake with a liquid explosion of matcha and white chocolate, with 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.
Bottle: 65
Bottle: 65
Bottle: 65
Cup: 20
Bottle: 80
Bottle: 130
Prosecco
Cup: 15
Bottle: 55
Prosecco
Cup: 15
Bottle: 55
Prosecco
Bottle: 80
Champagne
Cup: 18
Bottle: 90
Champagne
Bottle: 140
Champagne
Bottle: 190
Champagne
Bottle: 195
Champagne
Bottle: 150
Champagne
Bottle: 150
Champagne
Bottle: 180
Champagne
Bottle: 210
Champagne
Bottle: 220
Champagne
Bottle: 500
Champagne
Bottle: 600
Chardonnay
Bottle: 150
Reisling
Bottle: 55
Bottle: 75
Bourgogne Chardonay
Cup: 15
Bottle: 60
Bottle: 100
Pinot Grigio.
Bottle: 60
Albariño.
Bottle: 55
Rioja.
Bottle: 55
Chardonnay.
Bottle: 200
Bottle: 60
Pinot Grigio.
Cup: 14
Bottle: 60
Sauvignon Blanc.
Cup: 14
Bottle: 60
Bottle: 100
Bottle: 70
Navarra
Bottle: 55
Cup: 14
Bottle: 55
Bottle: 65
Cabernet Sauvignon.
Bottle: 220
Cabernet Sauvignon.
Bottle: 200
Merlot
Bottle: 65
Merlot
Bottle: 85
Cabernet Sauvignon.
Bottle: 130
Cabernet Sauvignon.
Bottle: 80
Cabernet Sauvignon.
Cup: 15
Bottle: 65
Malbec.
Cup: 16
Bottle: 60
Tempranillo.
Bottle: 85
Tempranillo.
Bottle: 70
Tempranillo.
Cup: 16
Bottle: 65
Graciano.
Bottle: 70
Tempranillo.
Bottle: 70
Tempranillo.
Bottle: 270
Bottle: 90
Bottle: 350
Pinot Noir
Bottle: 55
Bottle: 650
Sainte Arche 2020
Bottle: 100
Monday to Friday from 6:00pm to 8:00pm
Martini Fiero, club soda & prosecco
Mijenta Tequila, St Germain, Agave & Lime juice
Union Mezcal, St Germain, Agave & Lime juice
Stolichnaya Vodka, passion fruit, lemon juice, egg white & a shot of prosecco
Stolichnaya Vodka, cucumber, basil, ginger, lime & Fever Ginger beer.
Rum, fresh lemon & blueberries syrup.
Bacardi Superior Rum, Coconut Liqueur, pandan and coconut syrup, pineapple, lime and coconut cream
Glass: 6
Snow crab, chives and cucumber, with tuna, avocado and salmon topping, ikura, crispy wonton and eel seasoning.
With surimi and wrapped in soy paper, and accompanied with truffled butter.
King salmon, spicy mayo, ikura, cilantro.
Sakura sauce glazed edamames, cilantro and katsuobushi.
Glazed with spicy sauce and chili threads.
Ripe mango, green mango, red radish, cucumber.
Available from Sunday to thursday from 6:00 pm
Maitake mushroom, beef demi-glace, truffled cream.
Kampio, shibazuke, smoked pepper, asparagus, avocado, accompanied with yuzu-kosho soy.
With surimi and wrapped in soy paper, and accompanied with truffled butter.
King salmon, spicy mayo, ikura, cilantro.
Cauliflower with smoked cauliflower coulis, yellow ají sauce and feta-tofu sauce.
Glazed in miso sauce with sautéed swiss chard.
Wok fried rice with roast duck, truffle oil and mushroom.
Teriyaki sauce-glazed lamb, crispy wonton, served with Brussels sprouts in kimchee sauce.
