Cavita Menu

Yellowtail, soy ginger vinaigrette, avocado, heirloom corn tostada

vegan | Seasonal fruit ceviche, pomegranate, avocado, black Yucatan salsa

Sea bream, avocado, onion, seasonal citrus, lemon balm, ginger

Heirloom Corn tostada topped with seasonal mushrooms, poblano pepper sauce, Oaxacan cheese and chimichurri

Char-grilled chicken skewers, herbs marination, habanero, Chicatana ant salt

vegan | Grilled King oyster mushrooms, red adobo, arbol chile & aromatic marination

vegetarian | Tortilla chips sautéed in morita chile sauce, fried egg, parmesan. Add chicken 5, avocado 3.5, cochinita 5, bacon 4.

vegan available | Fried tortillas, Cavita’s red mole, grilled chicken, feta, sour cream

vegetarian | Sourdough, re-fried beans, raclette, Heirloom tomato, fried egg

Corn tostada, Nopales, fried eggs, halloumi, guajillo sauce

Hash browns, bacon, green sauce, poached egg, fresh cream

Slow-smoked Suffolk pork shoulder, axiote, guacasalsa, tortillas, pickled onion

Aubrey Allen British dry-aged rib-eye, Cavita´s red mole, leeks, parsnip puree, rice. 255g picanha 32 / bone-in rib-eye 600g 89

approx. 650-850g | British line caught sea bass, green and red marination, rice, tortillas, herbs sauce, Flourish mixed leaves

Pink Fir potatoes, coffee & pasilla chile mayo, herbal sauce

vegan | Green Rice, mixed veggies and parsley

Refried beans, hoja santa, avocado leaves, cheese

to share | Morita, habanero, guacasalsa, totopos

Handmade heirloom corn tortillas

Yellowtail, soy ginger vinaigrette, avocado puree, heirloom corn tostada, Cavita’s macha salsa

Cured sea bream, avocado, onion, Gala segment, ginger, leche de tigre, plums

Oyster, prawns, tahini, lime, mini. munch cucumbers, tortilla ashes, Chiltepin Chile

vegan | Grilled King oyster mushrooms, red adobo, arbol chile & aromatic marination

vegan available | Zegache chickpeas, pinto beans salsa, jalapeño crema, feta, heirloom tomato pico

Slow cooked brisket CDMX style, salsa tatemada, heirloom corn tostada, raclette, izgara onion

Masa, sungold cherry tomatoes, straciatella, corsican basil, parsley beurre blanc, Mexican oregano

Flour tortillas, secreto iberico pork, achiote, quesillo, grilled pineapple

Octopus , morita adobo, pomme purée, lardo, grilled Bramley apple

vegan available | Half corn-fed chicken, Cavita’s mole rojo, grilled vegetables

Aubrey Allen’s British dry aged bone-in rib eye 600 gr, beef jus, grilled oyster mushroom, huitlacoche

Marinated half lobster with guajillo chile adobo, brown butter, kale, hamachi fumet drenched rusks

Catch of the day, poblano curry, butter yellow courgette, British spring onion, tortillas; approx. 500 – 700 gr

vegan | Purple cauliflower, rich tomato sauce, green olives, capers, pickled piparras, sourdough bread

Sikil p’ak Anya potatoes, chimichurri mayo, pasilla chile

vegan | Basmati rice, carrot, potato, parsley, jalapeño

Refried pinto beans, hoja santa, avocado leaves, feta

Oaxacan chickpeas, tahini, salsa macha, picual olive oil, conico cremoso corn, tostadas

Yellowtail, soy ginger vinaigrette, avocado puree, heirloom corn tostada, Cavita’s macha salsa

Cured sea bream, avocado, onion, Bramley apple, ginger, leche de tigre, plums

Slow cooked beef shin and bone marrow, dry mexican chiles, potato flute, birria jus, arbol salsa, pickled onion, coriander

vegan | Grilled King oyster mushrooms, red adobo, arbol chile & aromatic marination

vegan available | Zegache chickpeas, pinto beans salsa, jalapeño crema, feta, heirloom tomato pico

Slow cooked brisket CDMX style, salsa tatemada, heirloom corn tostada, raclette, izgara onion

Masa, sungold cherry tomatoes, straciatella, corsican basil, parsley beurre blanc, Mexican oregano

Slowed-smoked Suffolk pork shoulder, axiote, guacasalsa, corn tortillas, xnipec

Aubrey Allen’s British dry-aged rib-eye, beef jus, grilled oyster mushroom, huitlacoche. 255gr picanha 32 / bone-in rib-eye 600 gr 89

Marinated half lobster with guajillo chile adobo, brown butter, kale, hamachi fumet drenched rusks

Catch of the day, poblano curry, butter yellow courgette, British spring onion, tortillas; approx. 200 – 700gr

vegan | Purple cauliflower, rich tomato sauce, green olives, capers, pickled piparras, sourdough bread

Sikil p’ak Anya potatoes, chimichurri mayo, pasilla chile

vegan | Basmati rice, carrot, potato, parsley, jalapeño

Refried pinto beans, hoja santa, avocado leaves, feta

Oaxacan chickpeas, tahini, salsa macha, picual olive oil, conico cremoso corn, tostadas

Masala sponge, pixtle, hazelnuts-feuilletine praline, mascarpone namelaka, chai meringue, dates

Bourjasotte noire figs. Spiced Pedro Ximénez, orange peel reduction, walnuts

Ask your server for available flavours

Caramelised cow milk, cloves, cinnamon, rosita de cacao, roses and berries, marscapone

Sindhri mango custard, hickory smoked anise verde crema chantilly

Ojo De Dios Espadin, Ojo De Dios Cafe, Fresh Espresso, Agavesito

Madre Ensemble, Bonanto, Pedro Ximenez, Grenada Vallet, Cinnamon

Seasonal ingredients, ask your server

The Pathfinder Hemp & Root, Fresh jalapeno, Fresh Lime, Agavesito

Two Keys Pink Grapefruit Soda, Jalapeño Cordial, Cavita Blend Spicy Salt

Fresh Carrot juice, Fresh Orange Juice, Fresh Beetroot juice, Fresh Lime juice

Producing tequila in the traditional way since 1904. Each release has a different recipe

Aged 6 to 8 moths in American Oak barrels that have been used for over 20 years in Cascahuín. Natural colour obtained by the barrel

Tequila infused with Cupreata agave from Michoacán

Tequila from Sauza Family produced in the traditional way, the same as it was 150 years ago. A beautiful tequila from the lowlands with good acidity

Very smooth, slightly sweet. Aged 7 months

They produce their own yeast and agave. Aged 2 years. Rich and complex

Tequila aged for 21 days in cabernet-sauvignon barrel

Sweet agave and vanilla notes, toasted caramel

Aged 18 months in sauvignon barrels

This is the tequila as it comes straight from the barrel at 44% abv. Aged for more than 2 years in the world’s finest French oak Cabernet barrels

Sincere blanco that owes its sweet taste of agave and subtle oak notes to resting for 45 days

Rested for 11 months with a sweet finish and a slight taste of spice

Aged in American White Oak barrels for 25 months

Incredibly complex yet smooth. Aged 49 months in American White Oak barrels

It’s made with 40% rainwater and 60% spring water used for distillation

Tequila from the highlands with pure agave flavours

Blend of tequilas aged in different barrels for 2-5 months

12-15 months ageing. Blend of different barrels. Gentle and sweeter

Crafted using tahona process and left to age to perfection for over three years to produce a sophisticated flavour, like that of a whisky

Triple distilled and oak rested for a smooth and full-bodied flavour

Easy to drink. Quite sweet but full bodied

Incredibly soft with vanilla, caramel and spices notes

Aged for 18 months. Perfect choice if you like bourbon

Aged for 30 months. Smooth with vanilla notes

Long ageing in American white oak barrels. Complex and original

A deliciously smooth craft tequila with fresh citrus notes and a very clean, long finish. It’s only made in small, limited batches

With a distinctive character from being matured in two different cask styles and then blended, for a rich taste profile, elegant and smooth

Using a blend of Extra-Añejo, Añejo and Reposado, this exceptional tequila goes through a filtration process to remove the colour, while preserving all the complexity and smoothness

Mezcal handcrafted in Oaxaca with agave espadin. Crispy, clean and smoky. Your best friend to start sipping mezcal

LUMBRE / CIRIAL / TOBALA /TOBASICHE 47.8% | Hand crafted in San Baltazar, Oaxaca, using 4 wild agaves

Dangerous Don is a Mezcal brand based in London and Oaxaca founded by Thea Cumming

Infused with freshly peeled fruit for a day before being distilled a third time. Fantastic balance of juicy agave and zesty mandarin

Made using 100% Espadin agave which has been distilled twice and then steeped in coffee beans before being distilled once more. An intriguing combination of smoky mezcal notes and rich coffee

Produced in the region of San Luis del Rio

Coffee infused espadin. Dark chocolate & smoky coffee taste

Espadin infused with hibiscus flowers for a smoky and floral sipping

Pure Oaxaca taste. The brand dedicates 20% of its net profits to ecological and social sustainability programmes. They also replant 10 agaves for every plant they harvest

One of the most interesting agaves. Peppery and full bodied mezcal

A slightly less smoky blend that unlocks natural flavours and aromas

Jabali takes 25 years to mature in the wild; no other agave takes has such a long aging period and it’s extremely hard to work with it

First mezcal ever to be distilled by only using solar energy. Deliciously smooth with all the aromas of this agave

From Sierra Madre del Sur this variety takes 8 to 10 years to grow. 46.8%

A unique blend of the finest Espadin agave, hand-selected from the hillsides of a small village in Oaxaca

Made in Oaxaca with 8 years agave espadin, earthy and not so smoky

Tepextate was often used as medicine; since it’s very low in sugar, it requires much more raw material to produce a batch

“The ancient cut” handcrafted by Juan Carlos Gonzalez Diaz, a 4th generation Zapotec Maestro Mezcalero. Full body and smoky

Tobala agave grows wildly at high altitudes. Due to its tiny size and long growing period is becoming increasingly rare in some regions

Bruxo means “wizard” to honour the magic of mezcal

Barril is a distinctly shaped agaves that appears more like a palm. The piña is very hard, so much that in the crushing process it takes twice the time

Lovely artisanal mezcal made with Tobala. It takes time for this rare style of Mezcal to be produced because this agave is small and grows wild

Agave distillate originating from the coast of Jalisco, Mexico. it is like mezcal because of the roasted agave, but has a softer, less smoky taste with vegetal flavours

Sotol can only be produced in Chihuahua, Coahuila, and Durango states; it’s made by a desert agave plant from the North of Mexico

Produced in the Mexican state of Sonora only with agave growing on its territory. It was illegal until 1992

Used for ceremonies and healing purposes among the Mayans of Mexico and Central America. It’s a distillate of corn, sugar cane and wheat from the southern state of Chiapas

Koch . Arroqueno, Corte Vetusto . Tobala, Cosmico . Tepextate, Mezcales de Leyendas . Jabali

Sourced 100% from women farmers, with profits reinvested in gender equality & empowerment programmes

Fuding Fujian Province, China

MJung Chiibary Tea Garden, Nepal

Lost Malawi, Satemwa Estate , Shire Highlands, Malawi

Satemwa Estate, Malawi & Reggio Calabria, Italy

Seasonal Ingredients, ask your server

Condesa Prickly Pear Gin, Huana Guanabana, Passion Fruit, Pineapple & Almond Soda, Sparkling Wine

Don Julio Cristalino, KAY Sake, La Tomato, Cavita Jalapeno Brine

TICO Blanco, Fresh Lime, Jalapeño Cordial, Pink Grapefruit Soda, Cavita Blend Spicy Salt. Mezcal Paloma with Corte Vetusto Espadin 17.5

SU Blanco TequilaCampari, Cacao, Tonka Bean, Coffee Cynar, Rosita de Cacao Vermouth

TICO Blanco or Ojo De Dios Espadin, Fresh Lime, Agavesito Fresh Jalapeños

Cavita Rum Blend, Coconut Don Julio Blanco, Paloconut Syrup, Fresh Pineapple Juice

TICO Rosa or Ojo De Dios Hibiscus Mezcal, Cavita Hibiscus Cordial, Lemon, Fresh Raspberries, Casa Buena Passion Fruit Liqueur

Verdoy Cocuy Claro, Agwa De Bolivia Coca Leaf Liquer, Cavita Guava & Tomatillo cordial, Sin Gusano Rare Agave Spirit

Don Julio 1942, Don Julio Reposado Coffee Liquer, Fresh Espresso Agavesito, Mini Surprise

Roasted green tea from Shizuoka Province, Japan has a rich umami character with tasting notes of nori seaweed and roasted chestnut

Spring-picked green tea from Fujian Province, China scented with jasmine flowers and tasting notes of lychee, apple sherbet and Vanilla

Black tea from the foothills of the Himalayas, India , a rich muscatel-like tea with tasting notes of ginger, mandarin and wood spice