Menu Salvaje
Costa del Este
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.
Mamenori con cangrejo Soft Shell y salsa dinamita
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.
With snow crab and chives, topped with hamachi sashimi and guacamole, toro tartar, truffled egg sauce and porcini.
Filled with snow crab, finely chopped scallion and asparagus tempura. Topped with toban djan-flambé salmon, ichimi and micro cilantro.
1 california roll and 9 nigiris.
1 hosomaki roll and 9 nigiris.
6 types of Japanese fish.
10 types of Japanese fish.
Splendid alfonsino
Japanese fish.
Japanese scallops.
Mediterranean fish.
Japanese Omelette.
Saltwater eel.
Nordic salmon.
Sea urchin.
Lean red meat of the tuna.
Snapper.
Freshwater eel.
Japanese squid.
Japanese octopus.
Salmon roe.
Fatty tuna.
Medium-fatty tuna.
Medium-fatty Japanese fish.
Japanese Amberjack fish.
Sole.
Freshwater prawn.
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.
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 fresh corn.
Miso soup with toasted tofu, chives and lemon zest.
Jasmine wok rice topped with ikura (salmon roe), micro shiso, soft boiled egg and 4oz flat meat.
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.
Thin slices of octopus, with sudashi vinaigrette, nori powder, miso powder, micro coriander, chilli threads and crispy capers, accompanied by a hot volcanic stone.
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.
Tempura shishito pepper, kimchee sauce, chili threads.
Branzino Salvaje style with yuzu ponzu sauce.
Robata salmon, soy dressing and bok choy.
Japanese plum-glazed white fish over a bok choy bed.
Hamachi collar with ponzu, garlic chips and micro cilantro.
Roast Short Rib smoked for 12 hours in apple wood.
Teriyaki glazed lamb with crispy wonton crispy and served with Brussels sprouts in kimchee sauce.
Robata grilled Angus Prime skirt steak with shiso butter.
Robata grilled Tomahawk with Shiso butter. Served with house ponzu sauce.
Beef fillet matured for 40 days, accompanied by yuzu hollandaise with robata mushrooms.
Robata grilled 14oz boneless Porter House with shiso butter.
Yakitori de pollo a la robata, con salsa tandoori a base de especias y miso
Robata grilled 14oz rib eye with shiso butter.
Truffled avocados with ponzu sauce.
Bunapi mushroom, oyster mushroom, enoki, yuzu hollandaise and micro mint.
Truffled potatoes, triple-cooked.
Crispy Brussel sprouts with kimchee sauce.
Brocolini salteado en emulsion de mantequilla de shiso.
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 tuile, matcha cake, matcha and white chocolate mousse, mango gel and coconut ice cream.
Cup: 15
Cup: 15
Red fruits vodka, ginger, lime, peach and orange blossom soda, refreshing and aromatic cocktail.
Cup: 15
Salvaje cilantro Vodka, lemongrass and cardamum, basil syrup and cucumber, lime and ginger beverage, refreshing drink with spicy notes.
Cup: 15
Tanqueray London, apple juice, plum liquor, lemon juice.
Cup: 15
Cup: 15
Ron flor de caña 12, coconut rum, coconut water and pandam, curry pineapple and citrus, our version of piña colada, for the most tropical palates.
Cup: 15
Ron Zacapa 23, roasted pineapple, lime, sesame and passion fruit foam, toasted and tropical notes in two textures, a good complement for our robata dishes.
Cup: 15
Tequila Don Julio Blanco, mezcal, toasted corn syrup, lime and grapefruit soda. Perfect to accompany our rolls.
Cup: 15
Tequila Don Julio Blanco, smoked passion fruit, ginger syrup, lemon juice.
Cup: 15
Bulleit bourbon, melon, coconut water and pandam, lime and matcha tea tonic.
Cup: 15
Gin tanqueray ten, lychee liqueur, lemon, raspberry.
Cup: 15
Ron Flor de Caña 12 años, sugar, lime and prosecco.
Cup: 15
Johnnie Walker Black, yuzu, agave, bitter aromatic.
Cup: 15
Pisco, passionfruit, lemon, sugar and egg white.
Cup: 15
Tequila reposado y buchanas 12 agave infusionado con tamarindo y piña zumo de limón sal de Tajín en el borde del vaso
Cup: 15
Tequila Don Julio Blanco, agave, yuzu and togarashi salt on the edge of the glass.
Cup: 15
Vodka, vainilla syrup, parchita, lemon and a prosseco shot
Cup: 15
Rum, pandam and coconut syrup, lemon.
Cup: 15
Cachaça, cinnamon syrup, lemon, blueberry, raspberry.
Cup: 15
Juniper infusion, basil and cucumber syrup, lemon and ginger beer
Cup: 12
Juniper infusion, passion fruit, lemon, peach soda and jasmine.
Cup: 12
Watermelon juice, lemon and tabasco
Cup: 10
Coconut, peach, red berries, lemon.
Cup: 6
Italy - Valdobbiadene.
Bottle: 55
Argentina.
Bottle: 52
FRANCE - Champagne.
Bottle: 165
Bottle: 180
FRANCE - Champagne.
Bottle: 168
Reims - France.
Bottle: 145
FRANCE - Champagne.
Bottle: 550
Rias Baixas.
Bottle: 54
Mosella.
Bottle: 50
Chablis - France.
Bottle: 75
Columbia Valley.
Bottle: 42
Valle de Itata Chile.
Bottle: 45
Rueda - Spain
Cup: 8
Bottle: 42
Rueda
Cup: 8
Bottle: 45
Côtes de Provence.
Cup: 8
Bottle: 48
Provence - France.
Bottle: 65
Provence - France.
Bottle: 55
Mendoza - Argentina.
Cup: 8
Ribera del Duero.
Cup: 8
Central Valley - Chile.
Cup: 8
Mendoza.
Bottle: 61
Mendoza.
Bottle: 110
Lujan de Cuyo.
Bottle: 62
Patagonia Argentina.
Bottle: 68
Mendoza.
Bottle: 65
Mendoza.
Bottle: 120
Mendoza.
Bottle: 45
Rioja.
Bottle: 51
Rioja.
Bottle: 45
Bottle: 105
Ribera del Duero.
Bottle: 353
Bourgogne.
Bottle: 65
Rhone Valley.
Bottle: 85
Central Valley.
Bottle: 65
Central Valley.
Bottle: 51
Puente Alto.
Bottle: 70
Napa - Valley.
Bottle: 78
California.
Bottle: 120
Napa - Valley.
Bottle: 118
California.
Bottle: 48
Piomonte - Monferratoa.
Bottle: 62
Cup: 15
Cup: 40
Bottle: 100
Bottle: 45
Bottle: 55
Bottle: 50
Cup: 40
Bottle: 75
Bottle: 35
Bottle: 45
Bottle: 85
Bottle: 25
Cup: 26
Bottle: 60
Cup: 13
Bottle: 130
Cup: 12
Bottle: 120
Cup: 14
Bottle: 140
Cup: 13
Bottle: 130
Cup: 10
Bottle: 100
Cup: 12
Bottle: 120
Cup: 14
Bottle: 140
Cup: 14
Bottle: 140
Cup: 23
Bottle: 257
Cup: 14
Bottle: 140
Cup: 30
Bottle: 331
Cup: 13
Bottle: 130
Cup: 12
Bottle: 120
Cup: 18
Bottle: 190
Cup: 13
Bottle: 130
Cup: 12
Bottle: 120
Cup: 13
Bottle: 130
Cup: 14
Bottle: 140
Cup: 12
Bottle: 120
Cup: 14
Bottle: 140
Cup: 14
Bottle: 140
Cup: 29
Cup: 13
Cup: 13
Cup: 15
Cup: 13
Cup: 10
Cup: 14
Bottle: 140
Cup: 9
Cup: 16
Bottle: 160
Cup: 12
Cup: 15
Cup: 11
Cup: 10
Cup: 12
Cup: 12
Cup: 13
Bottle: 130
Cup: 15
Bottle: 165
Cup: 13
Bottle: 130
Cup: 18
Bottle: 195
Cup: 40
Bottle: 400
Cup: 12
Bottle: 120
Cup: 13
Bottle: 130
Cup: 44
Bottle: 450
Cup: 15
Bottle: 150
Cup: 18
Bottle: 180
Cup: 15
Bottle: 150
Cup: 18
Bottle: 195
Cup: 40
Bottle: 400
Cup: 11
Bottle: 110
Cup: 13
Bottle: 140
Cup: 18
Bottle: 180
Cup: 75
Bottle: 700
Cup: 11
Bottle: 110
Cup: 14
Bottle: 140
Cup: 21
Bottle: 237
Cup: 12
Bottle: 120
Cup: 15
Bottle: 150
Cup: 12
Cup: 28
Cup: 14
Cup: 17
Cup: 10
Cup: 10
Bottle: 110
Cup: 12
Bottle: 120
Cup: 16
Bottle: 190
Cup: 15
Bottle: 160
Bottle: 550
Cup: 25
Bottle: 250
Cup: 25
Bottle: 250
Cup: 13
Bottle: 130
Cup: 14
Bottle: 140
Cup: 14
Bottle: 140
Cup: 12
Bottle: 120
Cup: 45
Bottle: 450
Cup: 12
Cup: 48
Bottle: 480
Bottle: 1250
Cup: 11
Bottle: 120
Cup: 10
Cup: 10
Cup: 10
Cup: 10
Cup: 10
Cup: 10
Cup: 10
Cup: 10
Cup: 10
Cup: 12
Cup: 15
Cup: 11
Cup: 10
Cup: 6
Cup: 4
Cup: 6
Cup: 4
Cup: 6
Cup: 6
Cup: 4.5
Cup: 4.5
Cup: 8
Cup: 8
Cup: 8
Sunday from 1:00pm
Red berries, banana, granola, coconut flakes, almond cream.
Poached eggs, sliced avocado with beans and ají cream with ciabatta bread.
Bluefin tuna and benedict eggs with brioche bread, drizzled with hollandaise sauce.
Oraking salmon and benedict eggs in brioche bread, drizzled with hollandaise sauce.
With mushrooms, ham and cheese.
