Our principle on food is simple. Every dish is the sum of its parts, which are the freshest and highest quality produce we can find. Fish is often bought directly from the fisherman as the arrive on the beach at first light and vegetables are hand picked from the market daily. While many of our dishes use traditional techniques and recipes we also add to the mix local produce indigenous to the area and also other parts of Mexico. Dishes vary from classic Mexican, classical and modern European, Australian, Italian, Moroccan and Asian styles. Also hybrids of all of these styles can be found dotted through-out the menu as I take inspiration from extensive travel and am influenced by many different styles, tastes and techniques from around the globe.

As the history of the building has seen many changes and evolutions so does the menu with the changing of the seasons. Constantly seeking out new and interesting in-season produce the daily specials, the testing ground for the next menu, are as flexible and boundless as the imagination of the kitchen. By combining local fish, pork, game and vegetables with imported and domestic spices, dry goods, cheeses, oils and vinegars allows us to constantly create new dishes and improve on the existing favorites.


Chef David Dawson