Restaurant Reservations Now Open at the New Entertainment District at Vidanta Los Cabos

Reservations are now being accepted from Sunday, February 25th at Los Cabos’ most exciting new restaurants including Herringbone and Casa Calavera. Situated within Vidanta Los Cabos, these restaurants bring new restaurant concepts from Hakkasan Group to Mexico for the very first time.

HERRINGBONE LOS CABOS

Renowned for its coastal cuisine, Herringbone enjoys a prime location with views over Vidanta Los Cabos’ pools, beach and ocean. The design takes inspiration from the original Herringbone La Jolla in California but reimagines the restaurant as a stylish, Mexican beach house.

Executive Chef, Alex Branch, has created a menu that showcases line-caught seafood and high-quality meats with some of the dishes being given a Mexican twist. Appetisers include peeled Mexican Prawns served with a jalapeno cocktail sauce, avocado and lime and Scallop Aguachile with yuzu, ginger, serrano and mori chips. Larger plates include Grilled Tuna with “black recado” and Prime Aged Beef served with guacamole, smoked pico de gallo, salsa verde and handmade tortillas. The menu also features Herringbone’s signature seafood platters with a mouth-watering selection of fresh seafood and shellfish.

CASA CALAVERA 

Hakkasan Group’s newest restaurant concept, Casa Calavera, will debut at Vidanta Los Cabos. With an authentic Dia de los Muertos theme, it offers a menu of popular Mexican dishes and drinks in a beachside setting. Diners will be able to choose from a selection of Ceviches and Traditos including Baja Yellowtail Tostada with spicy aioli and Ceviche Lanchero with tomatillo, serrano and avocado. Tacos, Tortas and Masas include Chicken Tamal, Torta Ahogada and Daily Catch Al Pastor. The Especiales section of the menu will offer larger plates such as Lamb Shank Barbacoa, Spiny Lobster Puerto Nuevo Style and Chiles Rellenos.

Both restaurants are overseen by Executive Chef Alex Branch who joined Hakkasan Group in October 2017. Previously Chef/Manager at Manta by Enrique Olvera at The Cape, A Thompson Hotel, Branch has an in-depth knowledge of the culinary scene of Cabos San Lucas. He was previously Executive Sous Chef at One and Only Palmilla and Assistant Executive Sous Chef at Market by Jean Georges at the same property. After starting his professional career in Mexico City, Branch has built up an outstanding reputation in Mexico and has participated in prestigious culinary events throughout the country.

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