Explore the Menu at Bak' - The Best Steakhouse in Tulum

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Ice

*MARAZUL OYSTERS 4 pcs

Kumquat preserve, apple mignonette, and scallion oil

TUNA & SEA URCHIN TACOS 2 pcs

Served on lettuce leaves with sriracha mayo, tobiko, topped with crispy onion and fresh sea urchin

*WAGYU CROSS TARTARE 4 oz

Puffed rice, pickled cucumber, scallions, Dijon mustard, quail egg yolk, and toasted nori seaweed

*YELLOW FIN TUNA CRUDO 3 oz

Soy, ginger, and garlic mojo, yuzu kosho, and Granny Smith

TOMATO SALAD

Fresh cucumber, scallions, Valladolid style longaniza and smoky spiced croutons

HERB & LEAF SALAD

Parsley, cilantro, roasted crispy kale, and pickled onion, dressed with scallion oil and ladolemono

ROASTED BEETS

Extra virgin olive oil, spiced Greek yogurt, toasted hazelnuts, and watercress

Fire

SMASHED CHARRED AVOCADO SALAD

Arugula, watercress, pistachios, and dill dressing

GRILLED LETTUCE

Creamy beurre noisette with toasted
pecans and pecorino

TEMPURA ARTICHOKE HEARTS

Served with a creamy green avocado and lime sauce

KEBAB 2 pcs

Served with creamy avocado dressing, yogurt dressing with tahini paste, salad, and pita bread

GRILLED U10 SHRIMP 5 oz

Coated in a bread-sesame crust. Served with homemade harissa

PEANUT-ADOBO OCTOPUS 3.5 oz

Grilled over open flame. Served on esquites and accompanied by salad

WOOD-FIRED GRILLED LOBSTER 5 oz

Spicy adobo, crispy potatoes, herbs, and carrot salad

GRILLED KING CRAB 11 oz

Torched. Served with a citrus hollandaise sauce and pasilla dust

Half order 5 oz
Full order 10 oz

PASTAS

GRILLED ARTICHOKE CARNAROLI RISOTTO

Saffron, roasted peppers, sofrito, and
creamy ricotta

CALAMARATA PASTA WITH SEAFOOD

With grilled calamari and shrimp

GRILL & ASHES

NY PRIME 18 oz

Served with truffled sauce

FILET MIGNON WAGYU JACK’S CREEK 6-7 9 oz

Cast iron-seared, wood-fired, and baked with garlic and thyme butter

KANSAS CITY WAGYU 8-9 20 oz

RIB EYE WAGYU JACK’S CREEK F1 6-7 21 oz

Served with garlic confit

BONE IN SHORT RIB 2 lbs

Braised with black adobo

PRIME PICANA 14 oz

Grilled, with salsa macha butter

TOMAHAWK WAGYU F1 JACK’S CREEK 6-7 3.0 lbs

Served with “cowboy” butter infused with citrus and spices

PORTER-HOUSE WAGYU JACK’S CREEK 8-9 2 lbs

Marinated and grilled with Latin adobo

CARIBBEAN CHICKEN BREAST 12 oz

Caribbean spicy coconut sauce and roasted sweet potato

LAMB RACK FROM NEW ZEALAND 13 oz

Served with black garlic sauce

FISH WITH CHINTEXTLE 9 oz

Totoaba wrapped in totomoxtle leaf and stone-oven roasted. Served with salad, fried plantain, chimichurri, and lemon

SEA

WOOD FIRED GRILLED LOBSTER 11 oz

Spicy adobo, crispy potatoes, herbs, and carrot salad

WHOLE FISH 1.7 lbs

Served with lemon, capers, scallions, and crispy onion salad

SIDES

Salted caramel-glazed grilled onion

Smoked and roasted oyster mushroom and watercress

Grilled Elotes, with salsa macha butter, feta, charred tortilla mayo, and lemon

Honey butter-glazed roasted sweet potato topped with salted granola

Mashed Potatoes. Natural or with roasted garlic

MIXOLOGY

RUBY

Casa Dragones® Blanco Tequila 30 ml, strawberries and cream milk punch, Damask rose mist, and gummy ruby

AMBER

Martell Blue Swift® 45 ml, bacon and maple honey, chocolate bitters, orange bitters, fried bacon, and cigar smoke

QUARTZ

Ketel One® Vodka 30 ml, St. Germain® 10 ml, S. Marguerite rosé wine® 60 ml, Luxembourg Garden tisane, and lavender mist

EMERALD

Monkey 47® Gin 30 ml, matcha and lychee cordial, mint mist, and green tea foam

JADE

Tanqueray Ten® Gin 30 ml, Green Chartreuse® 15 ml, grape and green apple cordial, bergamot mist, and frizzante grapes

ZIRCON

Zacapa® 23 Rum 45 ml, P.X. nectar® 30 ml, cocoa water, and smoke bubble