JUNGLE BREAKFAST

• Juice / Fruit Plate

• Chia Pudding / Oatmeal Bowl

• Avocado Brioche Toast / Scrambled Eggs / Fried Eggs

• Coffee / Tea

FRESH - NATURAL - ENERGETIC

Seasonal local fruit, homemade granola & yogurt

Yogurt, berries, homemade granola

Quinoa Pudding, banana, almonds, homemade peanut butter

Chia pudding, cacao nibs strawberries, blueberries

SWEET

French bread, berries, milk nata

Blue corn Pancakes, blueberries, orange, coconut sauce

Artisanal sweet bread basket

FARM

Cazuela eggs, jocoque, refried beens, pasilla chile sauce

Free range eggs, vegetables Mestizo de Indias, squash blossom pesto, black beans hummus

Sordough bread, avocado, free range eggs, asparagus

Bagel, jocoque, avocado, fried eggs

CRIOLLO CORN

Papadzul, egg, pumpkin seed sauce, chiltomate

Green or Red chilaquiles, egg

Enfrijoladas, Valladolid longaniza, egg, chipotle sauce, Chiapas cheese

SEA

Benedictine eggs, habanero hollandaise sauce, xnipek sauce, English muffin

Bagel, homemade cured salmon, avocado, pickled vegetables, arugula

Brioche, shrimp, xkatik mayonnaise, grilled avocado

SIDES

Bacon

Breakfast Sausage

Ham

Smoked Salmon

Sliced Avocado

Sliced Tomato

Rosemary Breakfast Potatoes

YUCATERRANEAN LUNCH MENU

Introducing a Tasting Menu by Chef Edher Cervantes.

12:00pm to 18:00pm

We inspired our cooking in Middle Eastern People’s odyssey during the 20th and 21st Centuries. They brought the Yucatan the basis for the region’s many traditional dishes and greatly influenced Mexican Cuisine. Food is better when it is shared. We place our dishes at the center of the table so everyone can taste and enjoy them.

Tomato Tartar Burrata and Hoja Santa Pesto

A mix of fresh roasted organic tomatoes, hoja santa pesto, artisan burrata, and fresh herbs.

$ 450.00

Babaganush, Local Pumpkin, and Eggplant

Arab style local pumpkin puree, pomegranate, and spices with roasted leek.

$ 380.00

White Cucumber and Feta Salad

Local cucumber marinated in xcatic chili, fennel, feta, and kalamata olives.

$ 320.00

Chaya Leaves Filled with Seeds and Egg

Pickled chaya leaves, filled with egg, grains, and seeds. With dried Jocoque (Lebanese sour cream) and olive oil.

$ 300.00

Muhammara and Roasted Carrots

Iranian style cashew and roasted pepper puree, with organic roasted carrots

$ 390.00

Tumaca Bread with Octopus and Valladolid Longaniza

Grilled sourdough bread covered with roasted tomatoes, Valladolid longaniza, and grilled scallops

$ 450.00

Oysters, Habanero, and Cucumber Mignonette

Half a dozen oysters, with habanero and cucumber mignonette.

$ 470.00

Smoked Fish Salad

Smoked whitefish marinated with olives, capers, local oregano, and avocado. With roasted tostadas.

$ 420.00

Grilled Chicken with Citrus Couscous and Roasted Root Vegetables

Honey and citrus glazed chicken, local citrus fruits couscous, and roasted carrots

$ 490.00

Wheat Tumbada with Grilled Shrimp

Whole wheat cooked in shrimp broth, with grilled white shrimp and capers

$ 580.00

Yucatecan Chicharra with Taboule and Corn Tortillas

Bald pork confit, castacán (fried pork), and taboule, with corn tortillas

$ 650.00

Lamb Kebab with Hummus

Grilled lamb, marinated in spices, green salsa, hummus, and Jocoque

$ 580.00

DESSERTS

Edam Cheesecake with Local citrus fruit.

$ 240.00

Guava Tart.

$ 240.00

APPETIZERS

Guacamole

With chips and crudités.

Salad

Traditional Caesar Salad.

CEVICHE AND TIRADITOS

Aguachili´k

Shrimp marinated in a mixture of citrus fruits from the peninsula, chili I'k, white cucumber, coriander and avocado.

Chak Ceviche

Ceviche of white fish marinated in red sauce, roasted corn, pineapple, onion and coriander.

Mixed Tiradito

Tuna, shrimp and fish seasoned with sour orange, habanero, honey, cucumber, fennel and Serrano chili.

Veganito

Jícama CHUNKS infused in lime, avocado, green apple, seaweed, cucumber and coriander.

MAIN COURSES

Catch of the day

Whole fish cooked in garlic butter and chillies served with potatoes, roasted sweet potatoes and mixed salad.

Fish and chips

Battered white fish in Pescadores's beer, rustic potatoes, tartar sauce and steamed green beans.

Burger

Aged top sirloin, brioche bread, cheese, bacon and glazed onions accompanied by french fries.

TACOBAR

Shrimp tacos

Battered Shrimp in black, red and white sauce, fermented cabbage and xcatic mayonnaise.

Grilled Octopus tacos

Grilled octopus, Valladolid longaniza, fried beans and molcajeteada sauce.

Shrimp quesadillas

Corn tortillas stuffed with cheese and grilled shrimp stew, served with kabax beans and roasted avocado.

Tikin-xic fish tacos

Cooked fish seasoned in red condiment, xnipec, hibe bean puree and avocado.

Avocado Tacos

Tatemado avocado, cabbage and cauliflower kimchi and molcajete sauce.

Tuna tacos

Jícama tortilla, stuffed with sushi rice, tuna tartare and sweet soy sauce.

Crab taco

White shell crab overflowing with pumpkin seeds, Sikil Pak and fried Chaya

APPETIZERS

Guacamole and Crudites

Jícama (Mexican Turnip), Beetroot, Celery

$ 260.00

Bowl of Quinoa and Seeds

with Dried Fruits and Citric Vinaigrette

$ 370.00

DISHES

Winter Greens, Kalamata Olives

Fermented Mushrooms, Feta, Water Avocado and Wakame Vinaigrette

$ 370.00

Pressed Cucumber and Fava

Mother of Vinegar, Salicornia, Creole Coriander, Local Pumpkin, Amaranth, and Green Emulsion

$ 380.00

Nory Toast

with Legumes and Roots from the Orchard in Valladolid, Macha Glaze and Lemon Zest

$ 330.00

Giga Oyster

with Xcatic Chili, Chives,and Shallots

$ Per piece

Kampachi Black Ceviche

Red Onion, Corn, Avocado, Sweet Chili, and Granny Smith Apple

$ 450.00

Fruits of the Season on Frappé

with Spiced Melipona Honey

$ 400.00

Kampachi Caribeño

Seasonal citric fruits, sour orange juice reduction, soya sauce, grilled pineapple, avocado, coriander and organic radish.

$ 350.00

Shrimp Aguachile

Lime juice, serrano chile, green cucumber, coriander, avocado, pea sprouts, green herb oil.

$ 390.00

Shrimp Cocktail

Home made tomato juice, shirmp cocked in aromatic vegetable fond, celery, coriander, cherry tomatoes, red onion and cucumber.

$ 390.00

NON ALCOHOL DRINKS

ELIXIRS

Lima Juice, Pomegranate Fruit and Lemongrass Syrup

Grape Juice, Peach Fruit and Mandarin Syrup

Pitahaya, Mango and Papaya.

Mango, Banana, Cranberries and Cumin

HERBAL INFUSIONS

Ginger, Lime and Lemon

Citric zest, Red Fruits and Rosemary

WATER AND SODAS

Water

Sparkling water

Sodas

Fresh Juice

Cold Brew coffee

BEER

Cerveza TULUM

Cerveza ALLENDE IPA

Cerveza ALENDE GOLDEN

Cervez Pescadores IPA

Corona

Victoria

Clamato

Michelado

Chelado

WINE

Rosé by the glass

Prosecco

SPECIAL COCKTAILS

Papaya Sunset

Cucumber Smash

Root on Root

Moon Light

Blue - Mez

CLASSIC COCKTAILS

Piña Colada

Classic Margarita

Passión Fruit Margarita

Spicy mezcal Margarita

Mojito

Aperol Spritz

Cold Brew Carajillo

MEZCAL

Mezcal Amores Joven

Unión Joven

Creyente TOBALA

Amores LOGIA

Amores CUPREATA

TEQUILA

Don Julio 70

Don Julio Blanco

Don Julio Reposado

Tequila Tradicional

Tequila Maestro Dobel

Tequila 1800 Cristalino

GIN

Hendricks

Beefeater

VODKA

Grey Goose

RUM

Bacardi

Zacapa 23

Havana Club 7

WHISKY

Jack Daniels

Black Label

LIQUEUR

Liqueur 43

Ancho Reyes Verde

THE TWO PENINSULAS

Introducing a Tasting Menu by Chef Edher Cervantes

6:30 PM to 10:00 PM

Mexico is home to 10% of the world’s biodiversity. The Baja California Peninsula is a long stretch of land that reaches into the Pacific Ocean and creates a gulf known as the Sea of Cortes, so beaming with life that Jacques Cousteau called it the world’s aquarium. The Yucatan Peninsula, where Papaya Playa Project stands, divides the Gulf of Mexico and the Caribbean Sea. Its unique earth produces ingredients hard to find anywhere else. Both peninsulas are rich in fruits of the sea and the land, which inspired Chef Edher Cervantes to create an unforgettable culinary experience.

HERBS AND VEGETABLES

Peninsula Citrus marinated in Mayan bee honey and ginger and Oaxaca cheese

$310.00

Salad of local squash with fennel and Kiwano white cucumber, marinated in hoja santa pesto and burrata cheese.

$470.00

Our region’s herbs and vegetables with roasted squash seeds, lemon, and chia.

$360.00

RAW AND CURED

Atlantic Bluefin tuna cubes with squash seed pesto, fermented onions, Kiwano white cucumber, and coconut milk.

$ 510.00

Raw local lamb kibbeh, salsa verde, jocoque, cured yolk, and purslane.

$350.00

Raw white Gulf shrimp and sea urchin, sour orange, and xcatic chili emulsion.

$820.00

Caesar Salad with smoked oysters and ramonetti cheese.

$470.00

SMOKED AND WARM

Roasted cauliflowers in recado negro (a local seasoning made from roasted chili and tortillas), roasted peppers, and almond puree.

$390.00

Tomato tartar, cashew butter, and sourdough bread.

$300.00

Soft-shell crab battered in creole maize, with esquites (seasoned kernels), and sea urchin mayonnaise.

$590.00

A bowl of roasted organic vegetables with pistachios and Mennonite yogurt.

$300.00

ROASTED AND BROILED

Broiled catch of the day, local squash, candied seeds, and sikil pac.

$ 580.00

Regional lamb roasted with avocado leaves, sweet potato puree, and heirloom beans.

$640.00

Yucatan’s Iberian pig with fried chaya and pumpkin puree.

$710.00

Cured Rib-Eye in marrow sauce, chaya with ramonetti cream, and mashed potatoes.

(Price according to weight, $2 per gram)

SWEETS

Mayan tribute to chocolate from Tabasco, chocolate ice cream, sweet potato flakes, and copal essence.

$300.00

Guava compote marquesita (Yucatan’s crepe) with coconut ice cream.

$200.00

Avocado and white chocolate sweet with coconut bread, ginger gel, and avocado leafs ice cream.

$240.00

Edam Cheese cake with local citrus fruit.

$240.00

SNACK ON OUR DAY MENU

Guacamole

$260.00

Fish & Chips

$300.00

Aguachilik

Shrimp marinated in a mixture of the Peninsula’s citric, white cucumber, coriander, and avocado.

$330.00

Tikin Xik fish tacos with mashed avocado, cured onions, and beans.

$330.00

Hamburger

Aged top sirloin, brioche bread, cheese, bacon and glazed onions accompanied by french fries.

$480.00

Our wines come from small wineries around the world that have a strong personality, and are recognized for their sustainable practices and the extraordinary quality of their wine. The best wineries sell to restaurants the fruit of their passion, a limited production that aspires to be served in the world’s best tables and we have the privilege to serve these very sought after wines. Each one of our over 300 labels has been lovingly researched and selected.

Ask your server to introduce you to our sommelier, Stephane Prim, to choose the best wine for your meal, talk about our wine collection or simply enjoy a conversation about the story and the qualities of each one of our labels.

COLD PRESS JUICES

No. 1 ENERGY

Beet, carrot, celery and orange

No. 2 ANTI-INFLAMMATORY

Spinach, apple and celery

No. 3 LEMONGER

Apple, lemon and ginger

No. 4 HYDRATING

Cucumber, lime, parsley, himalayan salt and ginger

No. 5 VITAMIN - C

Guaba and orange

No. 6 PERFECT TAN

Carrot, beet, cucumber and turmeric

No.7 COCORROT

Carrot, coconut water, lime and ginger

No. 8 CITRUS PUNCH

Orange, grapefruit, tangarine, lime and lemon

COFFEE

AMERICANO

ESPRESSO

DOUBLE ESPRESSO

CAPUCCINO OR LATTE

CARAJILLO ESPRESSO

IRISH COFFEE

COLD BREW

ICED ESPRESSO

Shaken cold brew Espresso, touch of honey

ICE AMERICANO

Shaken cold brew Americano, touch of honey

ICED HORCHATA

Cold brew, organic coconut milk, local honey

COLD BREW MARTINI

Vodka, cold brew, coffee liquor

TEA

CHAMOMILE / BLACK TEA / GREEN TEA

EXTRA

ALMOND MILK

SOY MILK

COCONUT MILK

SOFT DRINKS

SKY HA STILL ARTESAN WATER

PERRIER SPARKLING WATER

LEMONADE

FRESH ORANGE JUICE

FRESH JUICES

COKE, DIET COKE, SPRITE, FRESCA

TEQUILA

MAESTRO TEQUILA DOBEL DIAMANTE 1.5 oz

1800 CRISTALINO 1.5 oz

DON JULIO REPOSADO 1.5 oz

DON JULIO BLANCO 1.5 oz

DON JULIO 70 1.5 oz

MEZCAL

400 CONEJOS ESPADIN 1.5 oz

400 CONEJOS REPOSADO 1.5 oz

AMORES LOGIA 1.5 oz

AMORES CUPEATRA 1.5 oz

AMORES REPOSADO 1.5 oz

MONTELOBOS 1.5 oz

MEZCAL GIN 1.5 oz

UNION VIEJO 1.5 oz

UNION JOVEN 1.5 oz

GEM AND BOLT 1.5 oz

VODKA

STOLICHNAYA 1.5 oz

KETEL ONE 1.5 oz

TITOS 1.5 oz

GREY GOOSE 1.5 oz

GIN

HENDRICK’S 1.5 oz

TANQUERAY 1.5 oz

BOMBAY 1.5 oz

BEEFEATER 1.5 oz

RUM

MATUSALEM PLATINO 1.5 oz

ZACAPA 23 1.5 oz

CAPITAN MORGAN 1.5 oz

HAVANA 7 1.5 oz

BACARDI BLANCO 1.5 oz

WHISKEY

JW BLACK LABEL 1.5 oz

CHIVAS REGAL 12 1.5 oz

JW RED LABEL 1.5 oz

JACK DANIELS 1.5 oz

SPIRITS

LICOR 43 1.5 oz

BAYLEYS 1.5 oz

ST. GERMAIN 1.5 oz

CAMAPARI 1.5 oz

ANCHO REYES 1.5 oz

KAHLUA 1.5 oz

CLASSIC COCKTAILS

PPP COCKTAILS

PPP PUNCH

Tequila, mezcal, pineapple, passion fruit, papaya, vanilla and nutmeg

NIÑA FRESCA

Vodka, St. Germain, watermelon, basil, sugar and lime

MEZCALPEÑO

Mezcal, grapefruit, jalapeno, simple syrup and lime

LADO SUR

Mexican gin, tonic water, sprite, cucumber, lime and mint

BORRACHO PERO BUEN MUCHACHO

Tequila Jose Cuervo, chilli liquer, jalapeno, lime, pineapple, agave syrup and pineapple juice

OH MY! MARGARITA

Mezcal Union Joven, lime, agave syrup, grapefruit

EL JEFE “B”

Mezcal Union Joven, chilli liquer, tamarind, cinnamon dyrup, ginger and lime

SPRING SANGRIA

St Germain, hibiscus, strawberry, lime, sugar and Rosé wine

COLD BREW COCKTAILS

LIVE COLADA

Dark rum, coconut cream, pineapple, agave syrup and chale cold brew

COLD BREW NEGRONI

Gin, campari, martini rosso and cold brew

COLD BREW MARTINI

Vodka, coffee liquer and cold brew

WINE

WHITE

RED

ROSÉ

SPARKLING

Ask for the sommerlier, he will give you the best option for you.

Prim Stephane, Sommelier PPP

The most part our wines are organic and of limited lots.

MEZCAL FLIGHT

1 oz WILD - 1 oz DEMI WILD - 1 oz DOMESTICATED

BEERS

CORONA, VICTORIA, PACIFICO

MODELO ESPECIAL, NEGRA MODELO

CHELADA, MICHELADA, CLAMATO

CRAFT BEER

ALLENDE IPA, ALLENDE GOLDEN, CERVEZA TULUM LAGER

CERVEZA PESCADORES IPA