postres

Paraíso de Cítricos 9
Yuzu infused cake, layered with mandarin-apricot gelée, creamy milk
chocolate mousse and ginger ice cream

Crema de Aguacate 9
avocado cream with poached plum, Pedro Ximenez Sherry reduction and chocolate tuille

Quesada con Cocos 10
sweet potato bean curd cheesecake garnished with basil syrup, with a trio of coconut textures: coconut mousse filled with chocolate, coconut gelée and coconut macaroons.

Crema de Requesón 9
Spanish cheese custard with olive compote and basil mousse

Chocolate Cortázar 9
white, bittersweet and milk chocolate, with yerba mate ice cream garnished
with chocolate and macadamia sauce

Sorbet 6
                      Cava, pineapple & saffron
                      Lychee
                      Tequila

Ice Cream 6
                      Sesame seed
                      Chocolate- jalapeño
                      Black bean
                      Ginger
                      Mate

 

rayuela café-té 4.5

Darjeeling
Organic with a nutty note

Fiji
Papaya, wild pineapple, green tea

Buccaneer
Vanilla, coconut, rooibos & black tea

Mango
Ceylon leaf with sweet aromatic mango

Yerbabuena
organic peppermint

Cappuccino 5

Espresso 3.5

Café con Leche 5

 

           *Pastry Chef Bruni Bueno