Madre

‍Our Chef’s choice with an added plate for an extrabite (Price p.p.)

‍MADRE’s vision of modern Mexican dining. (Price p.p.)

Prepared fresh at your table and served with homemade tortilla chips

Cascabel chilli and orange juice consome, butter beans,fennel and roasted pumpkin

Tomato tartare with spicy guajillo-hibiscus marinatetopped with salsa macha made of pumpkin seeds

Seasonal artichokes grilled and seasoned withmojo de ajo topped with a singed scallions cream and a fresh guasacacasalsa

Preserved mushroom in pasilla chillies with cherry tomatoes in leche de tigre made of capers and olives

Sautéed mushrooms on a bed of guacamole topped with shiitake salsa macha, chives and dukkah, served on fresh blue corn tostadas and finished with a creamy peanut sauce

Roasted celeriac dressed in a lemon vinaigrette, marinated lemon slices , and green tomatillo salsa

Corn tortillas filled with slow braisedre-defined (3D printed) ‘pork’ in a smoky and savoury broth, served with dipping broth

Toasted pumpkin seed salsa, spiced with roasted green and red tomatoes and mixed chillies. Served with homemade tostadas

Cauliflower wings with a rich mole chipotlemole perfectly spiced made of white chocolate, tomatoes, almonds and chipotle

Tres leches soaked brioche (from Saint Jean bakery) set on a sweet guava salsa accompanied by an ice cream of almond and white chocolate

‍Fermented yellow plantain poached in orange blossom butter, with chantilly kalamasi cream and shaved macadamia nuts

‍White chocolate pink mole, red fruits, coconut sorbet and hibiscus