Cuisine
Cocktails
Wines
The Terrace
Reserve
Calle Dr. Jose Naveiras, 38
Santa Cruz de Tenerife
+34 683 153 547
hola@kon-tiki.es
Cuisine
Starters
Yakitori
Mains
Desserts
Cocktails
Wine
The Terrace
Reserve
Travelling Cuisine
1
Stårtērs
Oysters
4 | 4,5
natural, seasoned or char grilled
Tuna Tartare
16
dressed Osaka style with crunchy rice paper
Chilli Crab Brioche
12
indonesian-style royal crab stew in brioche bread
Vague Omelette
14
Free-range eggs with black potatoes, katsuobushi, okonomi sauce and Japanese mayonnaise
Tomatoes
12
pickled in vegan dashi, basil and smoked oil
Green Papaya Salad
12,5
Green papaya, mango, red onion and peanuts with Thai lime and sesame dressing.
Wild Ceviche
18
tempered in the grill in banana leaves with yellow chili pepper and coconut "leche de tigre"
Aguachile Toasts
10
Crispy tacos with Mexican marinated shrimps, cucumber, coriander and spring onion. (2u)
Rib Tacos
14
robata grilled pork rib with sweet and sour tamarind sauce (2u)
2
Yåkitøri
Scarlet Shrimp
24
char grilled (1ud)
Satay Ssam
8
chicken tsukune yakitori wrapped in lettuce with peantus and red curry sauce (2ud)
Shiitake
8
Shiitake mushrooms and asparagus glazed with Chinese 5 spices (2ud)
Nikkei Octopus
8
finished on the grill, in bao bun and glazed with anticuchera sauce, cucumber and garden herb (1ud)
Meatballs
8
of dry aged beef, finished in the robata with teriyaki sauce (2ud)
3
Måîn Cøursēs
Wantan of King Prawn
18
ginger and emulsion of their heads
Black Cod
20
miso marinated and charcoal grilled on the robata with pak choi, fennel and apple
Robata Grilled Cauliflower
15
with tikka masala sauce, yogurt, coconut and fresh herbs
Pork Belly Bao Burger
16
teriyaki glazed pork belly, samjang sauce, home made kimchi, garlic chips and fresh herbs
Thai Lasagna
20
of beef cheeks in red curry with a bouquet of aromatic herbs
Char Siu
25
Iberian "pluma" glazed with 5 Chinese spices and steamed jasmine rice
Angus Bulgogi
22
Korean-style marinated Uruguayan angus rib eye, cooked on the robata. It is accompanied by jasmine rice.
4
Pøstrēs
Pandan Crême Brûlée
9
caramelize with yuzu gelee
Chocolate
9
Venezuelan chocolate ganache, cacao soil, coconut emulsion
ChocoBlanco
10,5
white chocolate cream, passion fruit and mango, yogurt ice cream and crispy mango and yogurt