The Blind Butcher – At Hyatt Ziva Cap Cana

TIERRA

FOR TASTING

• STEAK TARTARE

  Loin Steak, Truffle Essence, Passion Fruit, Soy Sauce, Dijon Mustard, Cured Egg Yolk Sphere and Avocado-Apple Oil Aroma and Tapioca Crisp.

• PORK AREPA

  Crumbled Glazed Suckling Pig with Mushrooms and Foie, Cooked at Low Temperature for more than 8 hours, with Onion Jam and Pineapple Chutney.

• AMAZONIA

  Warm Tuber Salad with Sweet Potato Foam and Cassava Chips, Fresh Leaves, Pickle Granita and Seasonal Sprouts.

• PRIME RIBS EMPANADA

  Traditional Dough Stuffed with Smoked Prime Rib, Caramelized Onion, French Goat Cheese and Mango-Lime Chutney.

AIRE

GETTING TO KNOW EACH OTHER

• CRISPY OYSTERS

  With Ponzu Caviar, Hollandaise-Citrus Sauce and Sea Foam.

• CATCH OF THE DAY CEVICHE

  Monkfish Ceviche, Leche de Tigre Marinade, Red Onion and Sweet Potato Textures.

• PRAWN CARPACCIO

  Iodized Sauce, Lemon Air, Ikura and Pical Essence.

• RAW BAR

  Gillardeau Oyster, Lobster, Alaskan Crab and Jumbo Shrimp, with Signature Cocktail Sauce, Smoked Ponzu Air and Caviar Tasting.

Specialties

• Crab Causa Acevichada

  Potato, Yellow Pepper and Alaskan Crab with Homemade Mayonnaise. The crab causa acevichada combines two iconic dishes of Peruvian gastronomy: causa and ceviche. This time, we prepare the acevichado crab with a mix of lime, yellow pepper and red onion, adding Peruvian flavors to one of the best products from the sea: the Alaskan crab. The dish is accompanied with our causa (mashed potatoes and yellow pepper). This fusion results in a fresh, tasty dish full of marine flavor. Its origin dates back to colonial times in Peru. Legend has it that it was created by the Incas, the term causa comes from the Quechua “kausay”, which means “sustenance of life”. We recommend you to integrate all the ingredients in each bite to discover all of its flavor.

• Beef Nigiri

  Fine Slices of Wagyu Beef Flamed with Chimichurri and Rosemary Smoke with Oyster Sauce. Our beef nigiri is a symphony of marbling and texture, an experience where Japanese tradition meets beef excellence. Each meticulously selected slice of wagyu tells the story of an upbringing that elevates the meat to art. The fusion of the freshness of the rice and the depth of flavor of the wagyu creates a unique balance in each bite. This nigiri is not only a gastronomic delight, it is a piece between two culinary worlds, where Japanese craftsmanship and exceptional meat quality meet in harmony. Each bite is an invitation to explore the richness of wagyu beef, a story that unfolds in the mouth like a journey through the fields of Japan.

• Chaufa & Smoked Pork Belly

  Wok-Fried Rice with Smoked Pork Belly and Fried Plantain. Chaufa rice is a Peruvian dish that combine Chinese and local influences, and it is attributed to the creativity of Wong Po Yan, nicknamed “Belly”. This dish combines fried rice with meat, vegetables and Chinese seasoning in a conical wok. Accompanied with pork belly, dehydrated and wok-cooked to achieve a crispy texture on the skin and tenderness on the meat. Our chef completes the dish with an egg cooked at a low temperature for 25 minutes at 64 °C, perfect to mix and enjoy. This delicious chaufa rice represents the fascinating culinary fusion between Chinese and Peruvian culture, born in the 19th century with the arrival of Chinese immigrants to Peru.

• Gunkan Saku Tuna

  Saku Tuna, Nori, Acevichado Sauce, Togarashi, Ikura and Fine Leek. The gunkan maki is a type of sushi originally from Japan. Its name translates as “warship” because its shape resembles a ship. It was created in the 1940s at the Ginza Kyubey restaurant in Tokyo. The chef, seeking to innovate, devised this sushi consisting of a pressed rice base surrounded by a band of nori seaweed that acts as a wall to contain ingredients such as fish roe, sea urchin or other seafood. Since then, gunkan has become a popular choice on sushi menus around the world. In Peru, and through his journeys, The Blind Butcher discovers this delicacy with Nikkei fusions, ceviche bases and the delicious taste of ikura (salmon) caviar. Our chef recommends eating each portion and tasting all its flavors.

• Jumbo Shrimp Anticuchos

  Robata Style with Peruvian Red Pepper, Served with Corn Cream and Truffled Potato. Anticuchos are an emblematic part of Peruvian gastronomy. Its origin dates back to pre-Columbian times in the Andean region, where they were prepared using llama meat, later, due to the Spanish influence, they used beef and different seafood. The Blind Butcher prepares them with the best jumbo shrimp combined with tradition and flavor. We serve them with our Peruvian yellow pepper gnocchi cooked in fish broth, with a hint of squid ink potatoes slowly sprouts. You can taste them individually or mix all the ingredients and allow your palate to enjoy every flavor.

• Guratan Maki

  Crispy Shrimp Roll with Avocado, Covered with Cream Cheese and Seafood Sauce. This roll, a tribute to the invention of Gunkan Maki at Ginza Kyubey in the 1930s, and it is a testament to Japanese artistryand the ability to adapt to new flavors. Each sheet of nori seaweed delicately embraces the rice, creating a small ship sailing towards new gastronomic frontiers. Inside this modern “warship”, discover the Guratan Maki: a bold fusion of textures and flavors. Juicy white fish meets the smoky touch of sura (grilled mackerel), while a special sauce awakens the senses. Each bite is like a culinary expedition, exploring the balance between the heritage of classic sushi and the exciting wave of contemporary creativity. Thus, our Guratan Maki tells a story that honors the essence of sushi, but also celebrates the constant evolution of this wonderful gastronomic tradition.

Water

• JOSPER SEA BASS

  Charcoal Roasted in Banana Leaf with Mixed Vegetables and Beurre Blanc, Served with Hearts of Palm Salad, Arugula and Cherry Tomatoes.

• LOBSTER RICE & CACHAÇA

  Grilled Lobster Flambéed with Cachaça, with Creamy Rice and Citrus Essence, Aromatic Herbs and Cilantro Aioli.

• GRILLED OCTOPUS

  With Citrus Aroma, Finished in a Charcoal Oven, Served with Creamy Truffled Pumpkin, Light Beet Hummus and Osmotized Fruits.

• TURBOT

  Creamy Mango and Smoked Fennel, Chard Stew, Passion Fruit Essence and Meunière Sauce.

• CREOLE BARBECUE (2 PEOPLE)

  Bone-in Tenderloin Prime, Wagyu Picanha, Spicy Argentine Chorizo, Trio of Sauces, Cassava Puree au Gratin, Roasted Potato and Grilled Vegetables.

• TOMAHAWK WITH MALBEC SAUCE (2 PEOPLE)

  CAB® Tomahawk Steak, Herb Butter, Malbec Reduction, Smoked Mashed Potatoes, Faux Mushroom Duxelle and Smoked Thyme.

• WAGYU BEEF TAGLIATA

  Wagyu Beef Ribs 12 oz, Creamy Thyme, Apple-Mint Puree, Fresh Leaves, Coffee and Chocolate 70% Sauce, with Homemade Butter.

• THE BLIND BUTCHER BURGUER

  Smoked Rib Eye Slices, Angus Burger 6 oz, Melted Gouda Cheese, Caramelized Onion, Brioche Bread, Truffled Mushroom Cream, Crispy Onion and Spiral Potato.

Desserts

The Guarani are an indigenous group living mainly in Paraguay, although they are also found in regions of Brazil, Argentina and Bolivia. They have a rich cultural history and have preserved their traditions over the years. The Guarani worldview includes spiritual and mythological beliefs that have influenced their relationship with nature and the universe. The Blind Butcher draws from their beliefs, and from their inspiration comes this irreverent and daring mix of flavors, as a tribute to their community and customs. Our chef recommends that each mouthful evokes each of the ingredients in this recipe.

• GUARANI

  Explosive Coffee Crumble, Passion Fruit Foam, Sablé Cookie, Intense Chocolate Ice Cream, Sea Salt and Cotton Candy.

• COTTAGE ICE CREAM & AMAZON HONEY

  Homemade Cottage Cheese Ice Cream, Organic Honey, Parmesan Flakes, Salt Flowers and Arbequina Aroma.

• BLACK ROCK

  Chocolate 70%, Noix, Coconut and Jungle Fruits.

• ARTISANAL ICE CREAM

  Inspired by traditional Italian ice cream, we make our base to combine as you wish. We offer a range of flavors and toppings for you to create the perfect ending to your adventure.

Cocktails

• ROOTS

  Ginger Extract, Bitter Orange Juice, Cucumber Cordial Activated Charcoal, Green Amarás Mezcal, Gourmet Ice Cube

• RED DRAGON

  Infused with Beet, Grapefruit, Lemon, Turmeric with Nitrogen-Infused Coconut

• THE BLESSING

  Cold-Pressed Pineapple, Yellow Lemon Juice, Passion Fruit Honey, Blue Spirulina, Pisco, Coconut Ice Bowl

• AQUA VID

  Valencia Orange Gin, Blend of Bitter and Sweet Orange, Homemade Passion Fruit Liqueur, Herb-Infused Oil, Cocktail Caviar, Lemon Sorbet