Cocina Gran Latina
BY CHEF ANDRÉSSTARTER
Hamachi Ceviche (S), 75
Grapefruit gel, mango pearls, red onions, celery, lemon, chili peppers, fresh coriander, togarashi and sweet potato
Foie Gras Taco (G), 120
Mildly spiced foie gras, raspberry fruit chutney, crispy leeks and avocados
Shrimp and Lime Soup (S), 55 Shrimp broth, lime juice, chili peppers and fresh coriander
Argentinian Beef Empanada (G), 80
Cubed striploin, spring onions, cumin, sweet paprika and empanada dough
Octopus Grilled and Andean Salad (S), 145 Octopus, chimichurri, quinoa, Andean potatoes mix with dressing on the side
MAIN COURSE
Roasted Short Rib (G), 120
Short ribs, pico de gallo, broad beans and purple potato purée
Sea Bass Tempura (G,S), 70
Sea bass, mole pipian, crispy kale and pickled radish
Braised Lamb Shoulder, 300 Lamb shoulder served with sweet corn stew, roasted green onions - sharing for 4
Argentinian Rib-Eye, 130
Rib-eye, mushrooms, cherry tomatoes served with baby potatoes conft and parsley jus
Grilled Organic Chicken Breast (S), 110
Chicken served with squid ink risotto, roasted leek purée, garnished with parsley oil
DESSERT
Tres Leches Cake (G), 45
Avocado ice cream, granulated bitter cocoa powder and raspberries
(G) Gluten | (S) Shellfsh
*All prices are in UAE dirham and are inclusive of all applicable service charges, local fees and taxes.