Menu Salvaje
Miami
Sunday To Thursday from 6:00 pm to 8:00 pm, Friday 6:00 pm to 7:00 pm
Martini Fiero, club soda & prosecco
Mijenta Tequila, Agave & Lime juice
Smoke Lab Vodka, passion fruit, lemon juice, egg white & a shot of prosecco
Stolichnaya Vodka, cucumber, basil, ginger, lime & Fever Ginger beer.
Bacardi Superior Rum, Coconut Liqueur, pandan and coconut syrup, pineapple, lime and coconut cream
Malbec
Tormaresca
Prosecco
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.
Creations of the week
Patrón Añejo, mango, jalapeño, agave & lemon juice
Cup: 32
The Lost Explorer Espadin, Aperol, Ancho Reyes & Lime Juice
Cup: 20
Patron El Alto Reposado, Tripe Sec, lime & agave
Cup: 65
Tequila Don Julio 1942 Primavera
Cup: 35
Patron El Cielo, Triple Sec, lime & agave.
Cup: 60
Woodinbille Bourbon
Cup: 20
Hennessy VSOP
Cup: 32
Mamajuana Candela, Mint, simple sirop & angostura
Cup: 15
Martini Fiero, club soda & prosecco
Cup: 15
Wine Rose
Cup: 12
Bottle: 55
Cup: 20
Eel inside with sliced of cucumber, topping avocado with our eel sauce and Itogaki
Haft age and Roasted Pekín Duck with green onion and ajies sauce
Sauté Noodles with shrimp mushrooms and vegetables
Gin Canaima, Midori, Umeshu, lime, Agave & London Essens peach soda
Cup: 25
Smoke Lab Vodka, gin Puerto de Indias, 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
Havana Club, Coconut Liqueur, pandan and coconut syrup, pineapple, lime and coconut cream
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
Smoke Lab Vodka, passion fruit, lemon juice, egg white & a shot of prosecco
Cup: 22
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
Leblon Cachaça, Edelflower Liqueur, lime & Yuzu Fever tree
Cup: 22
Rum Bacardi Superior , fresh lemon & blueberries syrup.
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
Rum Havana Club, Mint, Lime juice & Simple Sirop
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
Japanese Beer
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: 14
Bottle: 160
Cup: 15
Bottle: 230
Cup: 16
Bottle: 180
Cup: 17
Bottle: 250
Cup: 18
Bottle: 280
Cup: 19
Bottle: 300
Cup: 20
Bottle: 320
Cup: 22
Bottle: 340
Cup: 25
Bottle: 400
Cup: 30
Bottle: 350
Tequila
Cup: 20
Bottle: 250
Cup: 70
Bottle: 800
Cup: 38
Bottle: 450
Tequila
Cup: 35
Bottle: 420
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
Cup: 14
Bottle: 160
Cup: 15
Bottle: 230
Glass: 16
Bottle: 190
Glass: 17
Bottle: 260
Cup: 18
Bottle: 220
Glass: 19
Bottle: 300
Cup: 20
Bottle: 230
Glass: 22
Bottle: 350
Glass: 30
Bottle: 450
Bottle: 400
Bottle: 600
Bottle: 300
Bottle: 400
Cup: 40
Bottle: 500
1 Liter
Cup: 26
Bottle: 400
Cup: 32
Bottle: 380
Cup: 20
Bottle: 250
Cup: 20
Bottle: 250
Cup: 39
Bottle: 460
Glass: 22
Bottle: 350
Cup: 24
Bottle: 380
Glass: 20
Bottle: 380
Cup: 30
Bottle: 360
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: 250
Bottle: 400
Bottle: 400
Cup: 38
Bottle: 450
Cup: 85
Bottle: 1000
Cup: 30
Bottle: 350
Cup: 15
Bottle: 200
Cup: 13
Bottle: 150
Bottle: 65
Bottle: 65
Bottle: 65
Cup: 25
Bottle: 60
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
Chardonay
Bottle: 60
Reisling
Bottle: 55
Chardonnay
Bottle: 150
Bourgogne Chardonay
Cup: 15
Bottle: 70
Chablis
Bottle: 115
Bottle: 100
Riesling
Bottle: 60
Pinot Grigio
Cup: 13
Bottle: 55
Pinot Grigio.
Bottle: 75
Bianco Secco
Bottle: 100
Chardonnay.
Bottle: 200
Albariño.
Bottle: 60
Albariño.
Cup: 14
Bottle: 60
Cotes de Provence
Cup: 14
Bottle: 70
Cotes de Provence
Bottle: 65
Salento
Bottle: 55
Cup: 15
Bottle: 65
Cabernet Sauvignon.
Cup: 15
Bottle: 65
Cabernet Sauvignon.
Bottle: 130
Cabernet Sauvignon.
Bottle: 200
Cabernet Sauvignon.
Bottle: 250
Merlot
Bottle: 65
Merlot
Bottle: 85
Blend
Bottle: 80
Pinot Noir.
Bottle: 90
Malbec.
Cup: 15
Bottle: 60
Graciano.
Bottle: 65
Tempranillo.
Bottle: 70
Tempranillo.
Bottle: 270
Bottle: 90
Bottle: 350
Pinot Noir
Bottle: 55
Bottle: 650
Sainte Arche 2020
Bottle: 100
Shishito peppers glazed with sakura sauce, garnished with chile threads.
Whole roasted cauliflower with cauliflower coulis, topped with yellow ají sauce and feta-tofu cream.
Tempura rock shrimps with wasabi sauce, topped with crispy kale and green onions.
King salmon, spicy mayo, ikura, cilantro.
Edamame glazed with sakura sauce, topped with katsuobushi.
Dumplings stuffed with lobster, served on a bed of lobster bisque, topped with crispy wonton and micro mint.
Dumplings stuffed with maitake mushrooms, topped with truffled cream and accompanied by beef demi-glace sauce (3 pieces).
Bao buns stuffed with smoked short rib, eel sauce, white cabbage, pickled red cabbage and tempered kale (2 pieces).
Tacos made of crispy nori filled with wok-sautéed tenderloin steak, yuzu, and napa cabbage paste (2 pieces).
Scallops, garlic ponzu sauce, topped with orange jam and kaisho salad.
Thin slices of octopus, miso powder, and sudachi 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 cilantro, crispy potato.
8 pieces roll with tuna, crispy wonton, chives and spicy mayo, topped with avocado and accompanied by tofu-feta sauce.
8 pieces roll with salmon, chives, spicy mayo and avocado, topped with salmon, crispy wonton, passionfruit and eel sauce.
8 pieces roll with snow crab, chives and cucumber, topped with tuna, avocado, salmon, ikura, crispy wonton and eel sauce.
8 pieces roll with snow crab, chives, lettuce, and avocado, wrapped in tobiko and topped with the gochujang sauce-tempered shrimp.
8 pieces roll with shrimp, asparagus and spicy mayo, topped with itogaki, ikura and eel sauce.
5 pieces of soft shell, snow crab, avocado, tobanjan sauce, red tobiko, asparagus, lettuce and ikura, topped with seasoned eel sauce.
4 pieces roll with surimi and dynamite sauce, wrapped in soy paper and accompanied by truffled butter.
8 pieces roll with kampio, asparagus, avocado and shibazuke, topped with smoked pepper and avocado, accompanied by yuzu-kosho soy sauce.
8 pieces roll with snow crab and chives topped with hamachi sashimi, toro tartar, quail eggs and boletus mushrooms.
8 pieces roll with chopped hamachi, asparagus, cilantro, siracha souce and sesame oil. Topped with hamachi and serrano pepper, accompanied by ponzu garlic sauce.
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.
6 pieces roll with fatty tuna, wrapped in nori seaweed.
6 pieces roll with tuna and chives, wrapped in nori seaweed.
6 pieces roll with salmon, wrapped in nori seaweed.
6 pieces roll with cucumber, wrapped in nori seaweed.
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.
Seaweed wakame, ripe mango, green mango, red radish, cucumber.
Baby spinach, watercress, avocado, crispy tempura, and sweet miso dressing.
Wok fried rice with roast duck, mushrooms and truffle oil.
Wok fried rice with corn, cauliflower, green onion and pickled red cabbage.
Sautéed wok rice, sliced wagyu, ikura, low-temperature cooked egg, chive and shiso.
Meat, fresh noodles, hard-boiled hanjuku egg, green onion and baby corn.
Miso soup with toasted tofu, green onion and lemon zest.
Sautéed wok rice, sliced wagyu A5, ikura, low-temperature cooked egg, chive and shiso.
Kushihikari rice, Japanese mushroom-infused, finished with vegetables and beef Demiglace
Roasted branzino accompanied by ponzu yuzu sauce.
Grilled prawn seasoned with ichimi togarashi, accompanied by yuzu hollandaise sauce.
Seabass glazed in miso sauce topped with red shiso and crispy kale, served on a bed of bok choy and Swiss chard.
Bluefin tuna belly, accompanied by yuzu ponzu sauce.
Robata-grilled sea bream, crowned with garlic chips, micro shiso, and maldon salt, served with ponzu yuzu.
Robata-grilled salmon, glazed with ponzu, and served with soy-seasoned bok choy and swiss chard.
Spanish octopus on 2 skewers with sobrasada sauce, shiso butter, salt, and black pepper.
Grilled short rib, slow-smoked for 12 hours over applewood, served with a side of pickled vegetables.
Grilled steak with yuzu hollandaise sauce, served with sautéed wild mushrooms.
Grilled Australian Wagyu skirt steak prepared in the Japanese style.
Japanese Wagyu A5 grilled and served on a hot stone.
Australian Wagyu Tomahawk served with wasabi chimichurri.
Teriyaki sauce-glazed lamb, topped with crispy wonton, and served with Brussels sprouts in kimchi sauce.
New York Steak.
Grilled chicken on 4 skewers, accompanied by tandoori sauce.
Grilled avocado with ponzu sauce and truffle oil
Grilled fresh baby-corn with shiso and soy butter.
Sautéed wild mushrooms served in a combination of ponzu and hollandaise sauces, garnished with chives and yuzu.
Potatoes confit on the inside and crispy on the outside.
Crispy Brussels sprouts in kimchi sauce.
Grilled asparagus with shiso-infused butter and soy.
Sautéed broccolini with a shiso-infused butter sauce.
Cream and yuzu sorbet on a sponge cake, pistachio brittle, and dry meringue.
Whipped white chocolate cream, strawberry jam, chocolate and coffee brittle, topped with raspberry sorbet, and served with coriander seed ice cream.
Milk chocolate mousse with a passionfruit gel center, covered in Venezuelan chocolate, and served on a bed of chocolate cake.
Tres Leches cake with coconut, dulce de leche cream, chocolate and coffee crumble and coconut ice cream.
Finely crafted cake with a warm, liquid burst of matcha and white chocolate, topped 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.
MINT APPLE WATERMELON BLUEBERRY
HAWAII ~ mango, pineapple, mint LOVE 66 ~ honeydew, passionfruit, watermelon, mint ABSOLUTE ZERO ~ icy mint WATERMELON BLUEBERRY MOJITO
HEAVEN’S BERRY LEMON MINT APPLE PEACH CHAI MANGO
Sundays 12pm - 4pm | Endless Food & Beverage | $85: Pick from "Brunch Food Menu" & "Brunch Cocktails Menu" | $65: Pick from "Brunch Food Menu" & "Virgin Beverage Menu"
Smoke Lab Vodka, gin Puerto de Indias, passion fruit, fresh ginger, lime juice & soda peach and jazmín
Olmeca Altos, Mezcal Amaras, passion fruit, tangerine, lime juice & strawberries puree.
Mezcal Amaras, smoked pineapple, tangerine and fresh lime.
Absolut Vodka, cucumber, basil, ginger, lime & Fever Ginger beer Fever tree.
Havana Club, Coconut Liqueur, pandan and coconut syrup, pineapple, lime and coconut cream
Prosecco, Orange Juice.
Prosecco, Peach Puree.
Vodka, Tomato juice, Worcestershire sauce, Hot sauce, Lemon juice, Celery salt, Ground black pepper.
Mixed berries, banana, granola, coconut flakes and almond butter.
Poached eggs, sliced avocado with red beans & aji cream on a ciabatta bread.
Berries and cream with matcha syrup.
Oraking salmon eggs benedict in a brioche bread and a drizzle of hollandaise sauce.
Lobster and Shrimp sandwich in a brioche bread.
With mushroom, ham and cheese.
Angus prime meat, bacon, caramelized onion, mustard dijon, tofu & feta sauce, with french fries.
8 pieces roll with kampio, asparagus, avocado and shibazuke, topped with smoked pepper and avocado, accompanied by yuzu-kosho soy sauce.
4 pieces roll with surimi and dynamite sauce, wrapped in soy paper and accompanied by truffled butter.
8 pieces roll with salmon, chives, spicy mayo and avocado, topped with salmon, crispy wonton, passionfruit and eel sauce.
8 pieces roll with tuna, crispy wonton, chives and spicy mayo, topped with avocado and accompanied by tofu-feta sauce.
Wok fried rice with roast duck, mushrooms and truffle oil
Wok fried rice with corn, cauliflower, green onion and pickled red cabbage.
Miso soup with toasted tofu, green onion and lemon zest.
With fries and eggs.
Whole roasted cauliflower with cauliflower coulis, topped with yellow ají sauce and feta-tofu cream.
Tres leches, caramel coated coconut, chantilly cream, lime and dulce de leche ice cream
Venezuelan chocolate, milk chocolate mousse, passion fruit gel, chocolate cake.
