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KIN TOH

MENU

Solstice after equinox
Seasons fly over the Mayan jungle,
under the 13 constellations

On the tree, the house
in the house, the kitchen
and in our hands
the wisdom to master the fire

The sun goes down, and so does the
afternoon to start a trip
from the height of birds.

TASTING MENU

Four course menu

Two appetizers, main course
and dessert from our Chef.

Wine pairing

Eight course menu

Four appetizers, two main courses
and desserts from our Chef.

Wine pairing

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APPETIZERS

TruFFed oysters

Baked oysters with wild mushroom sauce
and fresh black true.

Wild trout habitat

Wild trout from Zitácuaro, guaya vinaigrette,
chicatana ant sauce and mustard leaves.

White octopus

Caribbean octopus on white Mayan recado,
pickled onions, soy emulsion
and crispy yucca.

Lion fish reef

Lion fish ceviche, seasonal fruit,
prickly pear vinaigrette and toasted peas.

Charcoal carrots

Carrots, goat cheese mousse
and banana flakes.

Tikin-Xic cracklings

Grilled catch of the day,
rubbed in axiote, Ixil onions.

Tender corn esquite

Toasted corn emulsion, caviar,
blue and white crispy corn.
*Vegan option served with fresh black truffle.

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MAIN COURSES

New York tacos

Steak tacos served over minute maid
huitlacoche tortillas, black tempura huauzontle
and roasted onions.

Black lamb

Woodfired lamb, purslane salad, crispy tapioca
and black Mayan recado sauce.

Veal cheek

Veal braised for twelve hours,
tamarind glaze, sautéed chaya
and sweet potato purée.

Coconut smoke Rib eye

Twenty eight-days dry aged, chaya,
mashed potatoes and marrow butter.

Catch of the day

Pumpkin sauce, Yucatan pumpkin shavings
and oregano oil.

Seared tuna tacos

Tuna rubbed with dried chilies sauce,
roasted pineapple, avocado cream
and lime jelly.

Tempura shrimp

Coconut-amaranth tempura shrimp with
passion fruit-mango and mezcal sauce.

Caribbean lobster

Confit garlic butter, chilpachole, chochoyotes
and roasted summer squash.

Seasonal Mayan rain

Wild mushroom confit, ko’ol sauce,
roasted hazelnut and spicy leaves.

Marinated portobello

Local herbs, almond cheese
and vegetables.

Handmade fettuccini

Sikil-pak, crispy chaya
and reshly black true.

Yaax Kaaj suckling pig

Avocado oil, grilled local plantain purée,
milpero tomato and white Mayan
recado dressing.

Risotto acquarello

Axiote sauce, pork belly confit
and pickled onions.

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DESSERT

Chocolate souFFLé

Guajillo essence, mole ice cream
and cold chocolate.

Almond rice pudin

Passion fruit, hibiscus, basil sorbet
and pink pepper.

Pinapple tamale

Coconut, tepache sorbet
and piña colada foam.

Mini marquesitas

Cheese mousse, orange marmalade,
hazelnut chocolate and coffee cajeta.

OPEN HOURS

OPEN DAILY
5:30 PM – 12:00 AM

CHAMPAGNE SUNSET
5:30 PM – 6:30

DINING
6:00 PM – 10:30 PM

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