Menu Salvaje
Caracas
Filled with tuna, crispy wonton, chives, spicy mayo, topped with avocado and tofu feta base.
Filled with salmon, chives, spicy mayo and avocado, with salmon and wonton crispy topping, and maracuyá and eel dressing.
Filled with Salmon, Chives, Spicy Mayo and Avocado, with Salmon and Wonton Crispy topping, and Maracuyá and Eel dressing. Filled with Snow Crab, Chives and cucumber, with tuna, salmon and avocado topping, eel and ikura dressing and crispy wonton.
Filled with tuna and chives, with kimchee dressing and avocado, kizami wasabi and tempura flaked topping.
Filled with snow crab, chives, lettuce and avocado, with tobiko and shrimp tempura glazed in gochujang.
Filled with shrimp, asparagus and spicy mayo, with a topping of itogaki, eel and ikura dressing (salmon roe).
Filled with crab and wrapped in soybean paper, accompanied by truffle butter.
Filled with cucumber, tempura aparagus, kampio, takuan, yamagobo, a topping of shibazuke, smoked pepper and avocado, accompanied by ponzu.
With snow crab and chives, topped with hamachi sashimi, toro tartar, truffled egg sauce and porcini.
1 california roll and 9 nigiris.
1 roll tekka maki and 9 nigiris.
9 types of japanese fish.
9 types of japanese fish.
Japanese fish.
Japanese scallops.
Golden snapper.
Nordic salmon.
Sea urchin.
Tuna Tenderloin.
Snapper.
Freshwater eel.
Japanese squid.
Japanese octopus.
Salmon eggs.
Fatty tuna.
Japanese medium-fatty fish.
Japanese Amberjack fish.
Lenguado.
Caviar Oscietra is made of de russian 50 gramos
Tuna, chives and wasabi.
Salmon and wasabi.
Cucumber and sesame.
Salmon strips, gochujang powder, miso, yuzu vinegar and micro shiso.
Wakame mesclun, cucumber threads, green mango threads, ponzu sauce, sesame and micro shiso.
Wok rice with duck, garlic chips, demi-glace and micro coriander.
Wok rice with corn, cauliflower, spring onion, pickled red cabbage and double soy sauce.
Shanton soup base, fresh noodles, beef, poached egg, spring onion and fresh corn.
Miso soup with toasted tofu, chives and lemon zest.
Jasmine wok rice topped with ikura (salmon roe), micro shiso, soft boiled egg and 4oz flat meat.
Cauliflower smoked in apple wood, filled with cauliflower coulis, tofu feta base with yellow chilli, spring onion oil, garlic chip, micro shiso and chilli threads.
Crispy rice molded with salmon topping and toban djan topped with ikura (salmon roe) and micro coriander.
Edamame glazed in sakura sauce, katsobushi and chilli threads.
Stuffed mushrooms, beef demi-glace, truffled cream and micro shiso.
Steam bao stuffed with short rib glazed in eel sauce, coleslaw, pickled purple cabbage and crispy kale.
Tempurated nori, beef fillet stuffing, teriyaki glaze, pico de gallo, yuzu gel and micro cilantro.
Filled with lobster, on a base of lobster bisque, crispy wonton and micro mint.
Branzino in wild style yuzu ponzu sauce.
Robata Salmon, soy dressing and bok choy.
Roast Short Rib smoked for 12 hours in apple wood.
Teriyaki glazed lamb with crispy wonton crispy and served with brussels sprouts in kimchee sauce.
Punta trasera Angus beef con guasaca de miso y kisami wasabi.
Bunapi mushroom, Oyster mushroom, Enoki, yuzu hollandaise and micro mint.
Truffled triple-cooked.
Fresh corn with shiso and soy butter.
Japanese citrus in sorbet and cream accompanied by pistachio crisp, matcha tea cream and dry meringue.
White chocolate cream, chocolate and coffee crunch, accompanied by coriander seed and raspberry ice cream.
Venezuelan chocolate, milk chocolate mousse, passion fruit gel and chocolate sponge cake.
Coconut tres leches cake , dulce de leche whipped cream, coconut kenelle.
Fine cake with a liquid explosion of matcha and white chocolate, with coconut ice cream.
D.O.C.G. Prosecco, Italy, Glera
Cup: 7
Bottle: 35
Cup: 8
Bottle: 40
Cup: 8
Bottle: 40
Bottle: 70
Bottle: 190
Bottle: 65
Spanish A.O.C. Champagne, France, Pinot Noir, Pinot Meuniere, Chardonnay
Bottle: 130
A.O.C. Champagne, France, Pinot Noir, Pinot Meunier, Chardonnay
Bottle: 160
A.O.C. Champagne, France, Pinot Noir, Pinot Meunier, Chardonnay
Bottle: 300
A.O.C. Champagne, France, Pinot Noir, Pinot Meunier, Chardonnay
Bottle: 233
Valle de Casablanca, Chile, Chardonnay y Pinot Noir
Bottle: 42
Mendoza, Argentina, Chardonnay
Bottle: 30
Mendoza, Argentina, Torrontés
Cup: 5
Bottle: 25
Mendoza, Argentina, Chardonnay
Cup: 7
Bottle: 34
Valle Casa Blanca, Chile, Sauvignon Blanc
Bottle: 32
Valle Bio Bio, Chile, Riesling
Bottle: 34
D.O. Rías Baixas, España, Albariño
Bottle: 30
Argentina-Mendoza Chardonay
Bottle: 30
D.O. Rueda, España, Verdejo
Cup: 6
Bottle: 34
D.O. Rías Baixas, Spain, Albariño
Bottle: 85
D.O.Ca. Rioja, España, Viura
Bottle: 200
D.O.Ca. Rioja, España, Garnacha, Tempranillo
Bottle: 32
Bottle: 85
Cup: 5
Bottle: 25
Mendoza, Argentina, Carbernet Sauvignon, Malbec , Syrah
Bottle: 68
Mendoza, Argentina, Pinot Noir
Bottle: 33
Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec y Petit Verdot. Boedeaux; France.
Bottle: 41
D.O.P. Utiel Requena, Bobal Espana
Bottle: 34
D.O. Ribera del Duero, España, Tempranillo
Bottle: 55
D.O. Ribera del Duero, España, Tinto fino y Merlot
Bottle: 250
D.O. Ribera del Duero, España, Tinto fino
Bottle: 270
D.O. Ribera del Duero, España, Tinto fino y Cabernet Sauvignon
Bottle: 480
D.O. Ribera del Duero, España, Tinto fino y Merlot
Bottle: 650
D.O. Alicante
Bottle: 45
Bottle: 180
D.O.Ca. Rioja, España, Tempranillo y Graciano
Bottle: 100
D.O.Ca. Rioja, Spain, Tempranillo and others
Bottle: 140
D.O.Ca. Rioja, España, Tempranillo, Graciano, Mazuelo y Garnacha
Bottle: 125
D.O.Ca. Rioja, Spain, Tempranillo, Graciano, Mazuelo and Garnacha
Bottle: 400
D.O.C. Toscana, Italy, Sangiovese
Bottle: 35
D.O.C.G. Barolo, Italy, Nebbiolo
Bottle: 85
Cup: 8
Bottle: 40
Bottle: 85
Bottle: 111
Bottle: 30
Bottle: 90
Bottle: 45
Bottle: 45
Bottle: 50
Bottle: 65
Red fruits vodka, ginger and vanilla syrup, parchita and peach rosewater soda
Cup: 11
Salvaje Vodka, cucumber and basil syrup, lemon juice and ginger beer
Cup: 11
Tanqueray gin, apple sour mix and umeshu liquor
Cup: 11
Sta Teresa Linaje rhum, liquor and coconut cream, cocnut water, pandam syrup and curry
Cup: 11
Blanco Tequila, Cocuy, salted corn syrup, lemon juice, grapefruit soda
Cup: 11
Blanco Tequila, ginger syrup, smoked parchita juice and lemon
Cup: 11
Grant 12 whisky, melon liquor, coconut water and pandam syrup, matcha tea and tonic water
Cup: 11
Gin Tanqueray, lychee, raspberry, lemon and egg white
Cup: 9
Sta Teresa Linaje Rhum, mint, lemon, sugar and prosecco
Cup: 9
Whisky Grant 12, Yuzu, sour mix and egg white
Cup: 9
Reposado Tequila, agave, lemon and tajín
Cup: 9
Blanco Tequila, yuzu, lemon and togarashi
Cup: 9
Vodka, vainilla syrup, parchita, lemon and prosseco shot
Cup: 9
Vodka, lemon and spice mix salvaje
Cup: 9
Cup: 4
Cup: 9
Bottle: 90
Cup: 7
Bottle: 90
Cup: 8
Bottle: 90
Cup: 8
Bottle: 100
Cup: 9
Bottle: 160
Cup: 9
Bottle: 100
Cup: 11
Bottle: 100
Cup: 12
Bottle: 110
Cup: 12
Bottle: 110
Cup: 25
Bottle: 253
Cup: 11
Bottle: 110
Glass: 8
Bottle: 100
Cup: 10
Bottle: 100
Cup: 40
Bottle: 300
Cup: 8
Bottle: 75
Cup: 8
Bottle: 75
Cup: 24
Bottle: 240
Cup: 8
Bottle: 75
Cup: 8.5
Bottle: 120
Cup: 38
Bottle: 370
Cup: 7
Bottle: 65
Cup: 8
Bottle: 85
Cup: 12
Bottle: 115
Cup: 25
Bottle: 220
Cup: 30
Bottle: 295
Cup: 21
Bottle: 190
Cup: 13.5
Bottle: 211
Cup: 18
Bottle: 213
Cup: 30
Bottle: 305
Cup: 15
Bottle: 145
Cup: 7
Bottle: 107
Cup: 16
Bottle: 150
Cup: 8
Bottle: 128
Cup: 10
Bottle: 90
Cup: 8
Bottle: 70
Cup: 7
Bottle: 70
Cup: 8
Bottle: 85
Cup: 22
Bottle: 230
Cup: 65
Bottle: 600
Cup: 11
Bottle: 100
Cup: 7
Bottle: 70
Cup: 9
Bottle: 80
Cup: 10
Bottle: 90
Cup: 11
Bottle: 100
Cup: 9
Bottle: 80
Cup: 11
Bottle: 100
Cup: 12
Bottle: 120
Cup: 10
Bottle: 100
Cup: 12
Bottle: 120
Cup: 12
Bottle: 120
Cup: 14
Bottle: 150
Cup: 40
Bottle: 400
Cup: 20
Bottle: 200
Cup: 25
Bottle: 250
Bottle: 380
Cup: 35
Bottle: 350
Cup: 15
Bottle: 150
Bottle: 900
Cup: 45
Bottle: 450
Cup: 20
Bottle: 241
Cup: 16
Bottle: 150
Cup: 7
Bottle: 60
Cup: 7
Bottle: 60
Cup: 26
Bottle: 289
Cup: 69.50
Bottle: 833
Cup: 7
Bottle: 104
Cup: 7
Bottle: 104
Cup: 10.50
Cup: 4
Cup: 6
Cup: 4
Cup: 4
Cup: 9
Cup: 5
Cup: 21
Bottle: 252
Cup: 7
Cup: 6
Cup: 10
Cup: 10
Cup: 3.5
Cup: 9
Cup: 4
Disponible de lunes a viernes de 12:30pm a 4:00pm
Thin slices of kampachi with sudashi sauce, serranito pepper and micro cilantro.
Miso soup with toasted tofu, chives and lemon zest.
Cauliflower smoked in apple wood, filled with cauliflower coulis, tofu feta base with yellow chilli, spring onion oil, garlic chip, micro shiso and chilli threads.
Filled with crab and wrapped in soybean paper, accompanied by truffle butter.
Sea bass, bathed in ponzu emulsion, accompanied by robata-grilled asparagus and marinated sea beans.
Beef fillet matured, accompanied by yuzu hollandaise.
Filled with tuna, wonton crispy, chives, spicy mayo, with avocado topping and on a tofu feta base.
Filled with salmon, chives, spicy mayo and avocado, with salmon and wonton crispy topping, and maracuyá and eel dressing.
Filled with shrimp, asparagus and spicy mayo, with a topping of itogaki, eel and ikura dressing.
Cucumber, tempured asparagus, kampio, takuan, yamagobo, shibazuke topping, smoked pepper and avocado, accompanied with garlic ponzu soy.
White chocolate cream, chocolate and coffee crunch, accompanied by coriander seed and raspberry ice cream.
