Fine Dining Mexican

Seared ahi tuna on a crisp tostada with avocado mousse, pickled onions, and soy-lime dressing.

Charred sweet corn with creamy lime aioli, truffle oil, crumbled queso fresco, and micro cilantro.

Fresh lobster marinated in lime juice with mango, red onion, jalapeño, and cilantro, served with plantain chips.

Slow-cooked duck carnitas on a corn sope with black bean purée, pickled radish, and orange-chipotle reduction.

Creamy roasted poblano soup with toasted pumpkin seeds, a swirl of Mexican crema, and crumbled cotija cheese.

Tender beef short rib with rich Oaxacan mole negro, garlic mashed potatoes, and roasted baby carrots.

Red snapper with tangy tomato, olive, and caper salsa, sautéed green beans, and cilantro-lime rice.

Rack of lamb with chili and herb rub, tamarind glaze, roasted sweet potatoes, and sautéed kale.

Crispy pork belly over creamy white bean purée, drizzled with salsa verde and ancho chile oil.

Corn tortillas with roasted squash and goat cheese, topped with pumpkin seed pipian sauce, sautéed kale, and toasted pepitas.

Creamy cheesecake infused with tequila and lime on a graham cracker crust, with mezcal caramel and fresh berries.

Rich chocolate tamal steamed in corn husks, served with cinnamon whipped cream and spiced chocolate sauce.

Bite-sized churros in cinnamon sugar, with a velvety Mexican hot chocolate dipping sauce.

Crisp tart shell with coconut cream and fresh mango, passionfruit, and papaya, finished with lime zest.

Silky panna cotta infused with traditional horchata flavours, served with candied almonds and cinnamon.