WILD FEATURES AN INTERNATIONALLY INSPIRED CUISINE WITH A MEXICAN TWIST. WORKING ONLY WITH THE FRESHEST PRODUCE POSSIBLE FROM NEIGHBOURING LOCAL FARMS WITHIN THE YUCATAN PENINSULA AND CAMPECHE REGION AS WELL AS FRESH FISH FROM PUNTA ALLEN IN THE SIAN KA’AN BIOSPHERE, EVEN THE HONEY IS SOURCED FROM LOCAL MAYAN BEEKEEPERS, ALL COOKED OVER A WOOD FIRE IN THE OPEN AIR JUNGLE KITCHEN.

DINNER

Michoacán avocados guacamole & sikil pa’ak served with tostadas (v) 

Local cucumber ceviche, compressed white cucumber, local vegetables, garden herbs (v) / with fish tiradito

Beetroot salad, herbed chèvre cheese, beetroot pesto, citrus (v)

Catch of the day aguachile, jicama, cucumber, tomatillo, charred leek oil, & serranos 

Rosemary smoked shrimps, lime & basil vinaigrette, grilled cactus 

Variety of local heirloom tomatoes & herb salad, 3 types of basil - purple, local & Italian, mint, epazote, coriander, jalapeno & Xcatic dressing 

Campeche king prawn, homemade mascarpone and parmigiano filled agnolottis, local cherry tomatoes, warm brown butter vinaigrette 

Black recado braised pork belly, spicy mustard greens, fresh green papaya salad, lime vinaigrette 

Ratatouille of local vegetables, nopal, squash, tomato, turmeric, cous cous, wrapped in eggplant, chile atole sauce, zucchini flowers (v)

Whole fish on green mole, jalapeno jus, roasted poblanos, nopal, red bell peppers 

Braised octopus, sweet potato pommes anna, squid-ink sofrito, dressed greens, aioli sauce

Guajillo shrimp fattet, tomato puree, garlic yogurt sauce, totopos, pine nuts, coriander, pita bread 

Adobo glazed pork chop, mezcal & honey marinated pineapple, charros beans with pork crisps 

Slow cooked barbacoa short rib, chickpeas mash, fresh local greens

DESSERTS

Textures of chocolate for 2

Churros with 7 spices & chili chocolate dip

Tres leches cake infused in Clase Azul reposado, fried milk, milk crumble, dulce de leche ice cream