Menu

APPETIZERS

Roca Shrimp
5.3 oz
Covered in Sriracha mayonnaise, tempura and herb salad
Patty
1 pc
Spicy Black Onyx and USDA Prime beef
Five cheeses
Spinach
Prime Beef Carpaccio
4.2 oz
Served with crispy parmesan, Dijon mustard, basil sprouts and epazote
Roca Cauliflower
Tempura, vegan curry dressing and herb salad
King Crab Cake
3 pcs
Chili mayonnaise, coriander and parsley pesto, herb salad
Bone Marrow with Tuna
4.2 oz
Crunchy tuna, served on hot bone marrow with papaya chutney, watercress ginger dressing, crunchy parmesan, pecan, cambray radish. Accompanied with pita bread
Beef Tartar with knife
4.2 oz

Prepared at your table. Dijon mustard, capers, crispy parmesan, ciabatta bread and sauce mix

Crispy Squid Rings 12.3 oz
12.3 oz
Peruvian mayonnaise, meyer lemon
Kobe and Caviar Tataki
Kobe 2.1 oz – Caviar .10 oz
Crusty bread, horseradish cream, gold leaves
Appetizers at Bak Restaurant Cancun
Soup at Bak Restaurant Cancun

TACOS

Caribbean Lobster Taco – 3 pcs
Purple cabbage, mango, Sriracha dressing, chipotle, tomato sauce
Tenderloin and Marrow – 3 pcs
Avocado puree, crunchy onion, creamy toreado chili peppers

SOUPS

Lobster Bisque
Lobster tail 1.7 oz, watercress dressing and ginger with ciabatta bread
Prime Meat Juice
Marrow, pico de gallo and a shot of brandy

FROM THE GARDEN

Caesar Salad
Romaine lettuce with parmesan cheese, brioche bread croutons and Caesar dressing
Iceberg Salad
Romaine lettuce, bacon, cherry tomatoes. With Roquefort dressing
Silk Road Salad
Mix of lettuce and arugula, endives, figs, goat cheese and roasted pecan nuts. Served with honey vinaigrette
Caprese Burrata
Tomato mix, fresh burrata cheese, tomato pesto and basil, garlic mayonnaise
Roasted Artichoke
Creamy balsamic, garlic and parsley dressing
Grilled Brazilian Palmito
Cherry tomato, ginger,capers, green grapefruit wedges, roasted bell pepper
24K GOLDEN BEET
Beet covered in gold, vinaigrette, truffle cream and macadamia
Roasted Vegetables
Vegetable mix
Baby carrots
Pattypan Squash
Baby peppers
Asparagus
Broccolini
Chambray onion
Dressing to choose: Herb vinaigrette, thai lemon sauce, parmesan olive oil, bacon jam

FARM SPECIALS

Accompanied by mini peppers, cherry tomato salad with herb vinaigrette and horseradish aioli
New Zealand Lamb Rack
9.8 oz
Free Grazing Half Chicken
28 oz
Appetizers at Bak Restaurant Cancun
Sea Food Bar at Bak Restaurant Cancun

SEA FOOD BAR

Ocean Platter
Oysters 4 pcs, Alaskan king crab 3.1 oz, stone crab claws 7 oz and shrimp U10 5.6 oz. With crackers, lemon, watercress dressing with rasurado ginger
Caviar per gram
With blinis, hard-boiled egg, chives and sour cream
Seashells
6 pcs
Rasurada sauce, yellow lemon, mignonette sauce
Oysters* Kumamoto
Oysters* East Coast
Oysters BAK’
6 pcs
Spinach, gratin Comté cheese, white truffle oil
Stone Crab Claws
14.1 oz
Yellow lemon and habanero tartar sauce
Salmon and Caviar Sashimi
Salmon 3.5 oz – Caviar .10 oz
Wonton chips, sour cream with chives, ponzu with capers and shallot, radish butter
Hamachi Sashimi
3.8 oz
Black salt, beet sprouts, serrano pepper and yuzu sauce
Alaskan King Crab
12.3 oz
Fire Roasted or Natural*. Choose the preparation: Wasabi, butter or habanero

PASTAS and RISOTTO

Caribbean Lobster Tail Risotto
Mushrooms, asparagus, parmesan cheese, lobster bisque and truffle oil
Fetuccini Funghi
Fresh pasta, mushroom duxelle, parmesan cheese, black truffle paste
King Crab Ravioli
7 oz
Ricotta cheese, cream, parmesan cheese
Pasta at Bak Restaurant Cancun
Burger at Bak Restaurant Cancun

BURGERS AND SANDWICH

Mini burgers 30/70
3 pcs
30% Kobe and 70% Black Onyx (5.2 oz), Monterrey Jack cheese, truffed mayonnaise, pickles
Prime Burger
8.8 oz
Beef mix, Harry’s dressing, bacon jam, melted cheese to choice: Morbier, Raclette, or Pepper Saint Paulin
Beyond Burger
Tomato pesto mayonnaise, tomato, lettuce, onion
Short Rib Grilled Cheese Sandwich
5.3 oz
Braised in dark beer, onion chutney, Cheddar cheese, Monterey cheese and Comté cheese

FROM THE SEA

At BAK’, we create dishes that incorporate some of the most exclusives culinary treasures of the deep sea
Josper Roasted Salmon
9.9 oz
Origin: Kodiak Island.
Sweet potato and orange puree, baby beets, french beans, cherry tomatoes, herb vinaigrette and meyer lemon
Grilled Octopus
9.1 oz
Origin: Bay of Biscay.
Chimichurri, sweet potato and orange leek, grilled pore, lemon
Mango Curry Shrimp
8.8 oz
Origin: Nigeria.
Grilled and served on a Mexican bisque, mangoes and a mixture of sautéed mushrooms
Grilled Striped Bass
10.6 oz
Origin: Cortés Sea.
Bok choy, thai sauce, macadamia nut flakes, aubergine puree, grilled honey pineapple
Caribbean Lobster Tail
10.6 oz
Origin: Caribbean Sea.
Sweet potato and orange puree, baby beets, french beans, cherry tomatoes, herb vinaigrette and meyer lemon
Totoaba
10.6 oz
Origin: Cortés Sea.
Truffle and parmesan crust served with grilled purple cabbage
Grilled Octopus at Bak Restaurant Cancun
Austalian Black Onyx at Bak Restaurant Cancun

BEST CUTS IN THE WORLD

24K Golden Tomahawk  
2.6 lb
Covered in 24 carat gold leaf. Includes a bottle of Champagne Moët & Chandon Nectar Imperial 750 ml
Kansas City
19.7 oz
Porterhouse Prime
2.2 lb

JAPAN, KOBE

Considered the best meat in the world, from black cattle (tajima-gyu) of the city of Himeji, located in the Hyōgo prefecture. It has a high degree of distinctive marbling with A5 quality certification, never frozen. BAK’ belongs to the Kobe Beef Marketing & Distribution Promotion Association
FILLET 3.52 oz
RIB EYE 3.52 oz
NEW YORK 3.52 oz

AUSTRALIAN, BLACK ONYX, WX

Australian cattle are raised in stress-free conditions, with free access to spring water, and fed a mix of natural grasses. As a result we have natural meat, soft, with exquisite flavor and superior marbling
Tomahawk 2.6 lb
Rib Eye 14.1 oz
WX Wagyu
WX WAGYU CROSS GRADE 5 New York 12.6 oz
WAGYU INFINITE GRADE 9 Kansas City 2.2 lb

USA, USDA PRIME

Less than 3% of meat is classified as USDA Prime. Its remarkable flavor and fine texture, with great juiciness and smoothness, is due to its high degree of marbling
FILETE MIGNON 9.87 oz
PORTERHOUSE 2.2 lb
FILETE MIGNON 17.6 oz

UPGRADES

Morbier, Raclette Or Saint Paulin Cheese
5.3 oz
Caribbean Lobster Tail
5.3 oz
French Foie Gras
1.8 oz
Truffle
.17 oz
Alaskan King Crab
6.3 oz
Shrimp U10
5.6 oz

COOKING TERMS

RARE – seared outside red through the center
MEDIUM RARE – seared outside and 50% red center
MEDIUM – seared outside and 25% pink inside
MEDIUM WELL – a slight hit of pink

WELL-DONE – Broiled until 100% brownr

ACCESSORIES

Macaroni with six cheeses
Spinach with cream
Natural mashed potatoes, with jalapeño or garlic
Baked potato
Potato tower with parmesan cheese and truffle oil
BAK’ Potatoes

Sweet corn with truffle cream

Sides at Bak Restaurant Cancun

ORGANIZE YOUR PRIVATE EVENT IN BAK' RESTAURANT.

Nestled in the heart of the Tulum’s Hotel Zone, BAK’ culinary proposal provides some of the finest meat cuts in the world, including certified Japanese Kobe Beef, Australian Black Onyx and USDA PRIME