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SUNSET EMOTIONS

A 15 th celebration of the Baja life

Culinary Experience


An extraordinary collaboration between the renowned 50 Best Discovery member, Chef Alfredo Villanueva from Villa Torél-Bodegas de Santo Tomás, and the Michelin Stars trained Chef, Héctor Morales from Sunset Monalisa. Offering a unique experience and outstanding flavors through a 5-course menu.

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Chef Héctor Morales

Leading the kitchen at Sunset Monalisa, one of the most luxurious restaurants in Mexico and the world.

After 16 years of belonging to the Sunset Monalisa kitchen team, chef Morales knows the kitchen perfectly, since it has been part of his evolution, aimed at always surprising diners.

Along the way, he also learned from Gennaro Esposito, a chef with two Michelin stars who was an advisor to the restaurant.

 

Chef Alfredo Villanueva

Chef of Villa Torél- Bodegas de Santo Tomás, renowned member of 50 Best Discovery. His passion for cooking pushed him into the world of gastronomy. In a self-taught way, he learned how to manage and operate restaurants. He acquired his knowledge over the years working alongside chefs in leading restaurants in Mexico, Spain and the United States.

This mixture of influences can be seen reflected today in each of the dishes that he presents to his guests. And for this special occasion, share in Sunset Monalisa.

Menu

 

Special 5-course menu that proposes to experience the contemporary flavors of Baja in a unique way, with the guidance of Chefs Héctor Morales and Alfredo Villanueva, in a space that has the best view of the emblematic arch of Los Cabos.

On our 15th anniversary, we want to share with you the celebration of continuing to be one of the best international and most romantic restaurants in the world.

 

 

1st course by Chef Alfredo Villanueva

CRAB SALAD

Crab of “the Baja”, mackerel aioli.

 

 

2nd course  by Chef Héctor Morales

LIME RISOTTO

Acquerello rice risotto, red shrimp, siberain caviar, Parmiggiano Reggiano, lime dust.

 

 

3th course by Chef Alfredo Villanueva

DUCK BREAST

Magret, salmagundi, jus.

 

4th course by Chef Héctor Morales

AUSTRALIAN WAGYU BEEF TENDERLOIN 7 OZ – AGED 90 DAYS, BMS 8-9

Potato “mille feuille”, truffle, bone marrow butter, black garlic.

 

 

Dessert by both Chefs

PISTACHIO TART

Cacao 65%, caramel sauce, pistachio cream.

 

Wine Pairing

 

Special selection of wines by Dr. Cristina Pino, enologist of Bodegas de Santo Tomás and Cristopher Pérez Chief Sommelier of Grupo Monalisa

1st course: Santo Tomás Sauvignon Blanc 2021, Valle de Santo Tomás, BC, MX.
2th course: Grenache 2021, Valle de Santo Tomás, BC, MX.
3th course: Tinta México Barbera-Merlot 2021, Valle de Santo Tomás, BC, MX.
4th course: Duetto Tempranillo-Cabernet Sauvignon 2019, Valle de Santo Tomás, BC,MX.
5th course: Único Cabernet Sauvignon- Merlot 2019, Valle de Santo Tomás, BC,MX.

 

Dra. Cristina Pino

 

 

 

 

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