Soft tandoor-baked bread with green peas and melted Manchego cheese
Bortolomiol “Miol” Prosecco Brut, Treviso DOC
Extra Dry · Italy
Clay-oven grilled paneer infused with saffron, served with coriander–mint emulsion.
Creamy burrata, heirloom tomatoes, basil pesto, balsamic pearls, black olive crumble, tomato–basil sorbet.
Saikyo miso–glazed black cod, delicately caramelized with a buttery finish.
Creamy baked chicken tikka marinated in yogurt, cream, and mild aromatic spices.
IGP Côtes de Gascogne, France
Mosel, Germany
Served with saffron rice or naan (plain or garlic)
Seabass simmered in Malabar-style coconut curry with curry leaves and coastal spices.
Slow-braised goat in a rich, aromatic nihari gravy finished with traditional spices.
Huitlacoche and squash blossom–filled tortillas with green or red salsa, sour cream, cotija cheese, and red onion.
Grilled paneer served with smoked tomato makhani gravy and basil pesto.
Chardonnay & Pinot Noir · Querétaro, Mexico
IGP Pays d’Oc, France
Languedoc-Roussillon, France
Raspberry cheesecake layered over a warm gulab jamun base.
Matcha-infused coconut mousse with pistachio crumble.
Sant Sadurní d’Anoia, Spain
Sauvignon Blanc & Sémillon · Côtes de Bergerac AOC, France
C – Celery | D – Dairy | E – Egg | F – Fish | G – Gluten | L – Lupine | MO – Molluscs
M – Mustard | P – Peanut | R – Raw | SE – Sesame | SF – Seafood | S – Soybeans
SD – Sulphur Dioxide/Sulphites | TN – Tree Nuts | V – Vegetarian | VG – Vegan | A – Alcohol
All prices are in Mexican Pesos (MXN) and include applicable tax (IVA).