PAPALOTE - Menus

CRUDO

.STELLA MARIS OYSTERS & JALAPEÑO SANGRITA — 6.50EA

.TANGELO, JICAMA & TAJIN — 14

.MUSSEL ESCABECHE — 20

.WILD KINGFISH CEVICHE — 28

sapo melon & mezcal

.NELSON BAY TUNA — 35

habanero & pineapple aguachile

ANTOJITOS

.SIKIL PAK & TOTOPOS — 19

yucatan roast pepita dip

.POZOLE VERDE — 8EA

mexican chicken stew

.TLAYUDA — 8EA

black beans, queso freso

.KING PRAWN TOSTADA — 12EA

pequin pepper, avocado

TACOS (EA)

.ENSENADA — 12

fried cod & chipotle crema

.QUESO — 11

grilled cheese, roast poblano, salsa machas

.AL PASTOR — 13

spit roasted pork, achiote, pineapple

.LENGUA — 14

bbq beef tongue, onion, salsa cruda

AL CARBÓN

all served with corn tortillas, salsas & pickles

.PULPO — 39

chargrilled octopus, guajillo, masa sauce, bbq onions

.POLLO EN MOLE — 38

Smokey charcoal chicken. mole rojo

.CALABAZA & PEPITAS — 34

slow roast kent pumpkin, pepita arbol salsa, mole verde

.COCHINITA PIBIL — 49

8-hour whole pig baked in a pit of coals with achiote & sour orange

.CARNE ASADA — 65

400g rangers valley wagyu hanger, roast garlic, morita adobo

.WAGYU CHULETÓN — 165

700g 7+ hunter valley prime rib, barbacoa drippings, house condiments

ACOMPAÑAMIENTO

.VERACRUZ BLACK BEANS — 10

.CHARRED CORN, CREMA, LIME & SMOKED PEPPERS — 12

.TOMATE & TEPACHE DRESSING — 12

.LEAF SALAD & TOMATILLO DRESSING — 10

DULCE

.CRÈME FLAN & ANCHO CARAMEL — 14

.TRES LECHES CAKE — 16

.CHURROS & WHIPPED CHOCOLATE — 14

.HELADO & SEASONAL FRUIT — 13