Menu

Cocina del Mar

Book Table

  • Breakfast, Lunch & Dinner | 7:00 am – 10:00 pm

  • Bar 5:30 pm to 12:00 am

  • Cabo’s most spectacular place to dine—set on a rocky promontory surrounded by the crashing waves

  • Exquisite variety of just-caught seafood prepared to let the vibrant natural flavors shine through

  • Mood is romantic and celebratory

Sample menus only. Dishes and ingredients subject to change with seasonality.

Appetizers

SCALLOPS

  • citrus butter, roasted cauliflower, guanciale, jus

BURRATA

  • mixed seasonal greens, passatina, heirloom tomatoes

CHARRED BROCCOLI N

  • nogada, tahini, pumpkin seeds

MIXED GREENS N

  • dates, almonds, green apple, gorgonzola cheese

WHITE BEAN HUMMUS

  • sourdough pita bread, campari tomatoes, persian cucumber, olive oil

GREEN BEANS N

  • Spring Onions, Peanuts, Gochujang, Crispy Shallot, Jocoque

Coastal Cuisine

SEAFOOD OMAKASE

  • oysters, clams, octopus, colossal shrimp, cured fish, tuna, homemade salt

BLUEFIN TUNA

  • macha xo, cilantro, ponzu, avocado, wakame seaweed

CHARRED OCTOPUS AND FISH CEVICHE

  • crispy corn, pickled chayote, jicama, celery, red onion, sesame oil

COLOSSAL SHRIMP COCKTAIL

  • heirloom tomato, clam juice, soy sauce, celery

LOCAL OYSTERS

  • lime, celery mignonette

STRIPED SEA BASS TIRADITO

  • fennel and cucumber emulsion, charred bell pepper, olive oil

CHOCOLATA CLAMS

  • tomato ponzu, pickled jicama

CATCH OF THE DAY CRUDO

  • cucumber, red onion, passion fruit leche de tigre

From the Sea

CATCH OF THE DAY

  • cauliflower and onion purée, pine nuts tabbouleh

TOTOABA

  • spiced jocoque, white wine sauce, almond and black garlic

GRILLED OCTOPUS

  • peach and habanero BBQ, charred plantain, yuzu kosho, Persian cucumber, red onion

WHOLE-FISH

  • Mexican pepperleaf, salsa toreada, corn on the cob, mushrooms, blue corn tortilla

“CALDOSO” RICE

  • San Carlos shrimp, crab broth, lime, chive, cilantro

SHRIMP

  • baby potato escabeche, garlic and black lime

PAPPARDELLE

  • homemade italian sausage, catch of the day, butter, sage, chili flakes, fennel

PAN SEARED WHITE SEA BASS

  • green pea ajillo, nishiki rice, sage lemon butter

SHRIMP CARBONARA SPAGHETTI

  • sun dried tomatoes, thyme infused olive oil

From the Land

PRIME NEW YORK

  • pine nuts, chimichurri, serrano pepper, onions

SHORT RIB

  • mushroom, corn, red miso, “chileatole”

ROASTED ORGANIC CHICKEN

  • sikil pak, black garlic crumble, shallots, raspberry vinegar

SHORT RIB RAGU

  • fettuccine, tomatoes, parmigiano cheese

PORK BELLY

  • carrot, horseradish, kalamata, olive oil

GRILLED ARRACHERA STEAK

  • organic zucchini purée, dried shrimp macha sauce

BRAISED CHEEKS BIRRIA STYLE

  • local flour tortillas choyeras, spicy salsa

Farmed Sides

SHISHITO PEPPER N

  • artichoke hummus, sesame, citrus

WILD ASPARAGUS

  • bacon, bernaise, lemon

CRUSHED POTATOES

  • rosemary, tzatziki

BRAISED CARROTS

  • sun dried pepper teriyaki, peanuts

CHARRED CORN ON THE COB

  • chilhuacle mayo, corn husk ash, lemon

Harvested

POTATO GNOCCHI

  • tomato, olives, capers, garlic, olive oil, chili flakes

CHARRED BROCCOLI

  • roasted peanuts, pepperleaf pipian

PEACH SALAD

  • grapefruit, avocado, mustard leaves

HOMEMADE TOFU YOGURT

  • roasted mushrooms, thyme, pepperleaf, fennel

QUINOA CEVICHE

  • cauliflower, orange, avocado, pepperleaf

GRILLED CAESAR SALAD

  • romaine hearts, organic greens, parmesan cheese

BAKED CAULIFLOWER

  • cheddar cheese crust, black olive tapenade

V vegan N nuts G gluten Prices are quoted in Mexican pesos and include tax and service.