Red Knife

Lunch: 89.000 COP Dinner: 89.000 COP (tax included)

Claiming the flavors of traditional cuisine, Red Knife, Author's Grill, brings this new gastronomic concept where the grill is the essence of cooking. Using modern techniques, the chef expresses his own style with the combination of local products, mixed with cultural history and authentic recipes. The grill is the perfect excuse to meet and sit and chat with friends.

Lunch Menu

Entries

  • Smoked Boyacá trout with cold passion fruit broth, lulo and avocado.
  • Grilled octopus with lemon mojo, tapenade, truffled potatoes and candied cherry tomatoes.
  • Burnt avocado salad and La Boquilla crab with mix of leaves and quail eggs.
  • Artisan sausage with mashed cartagenero bun, Creole chili pepper and local "suero" sauce.
  • Potatoes and red snapper with scallion aioli and house sauce.
  • Crab stew with tostones and rocoto.

Main Courses

  • Vacuum pork belly served with grilled lemon risotto and sausage soil.
  • Short ribs with tamarind reduction accompanied by mashed sweet potatoes and yams.
  • Grilled silvery snapper accompanied by tomato criollita and roasted paprika with coconut rice.
  • Arrachera Angus Beef accompanied by yucca puree and pecorino cheese.
  • Grilled bass fillet accompanied by mashed plantain, hogao and coconut sauce.
  • Black post accompanied by quinotto and refrito.

Desserts

  • Classic Creme Brulee with agrazo compote.
  • Chocolate mousse with sponge cake and agraz.
  • Cocada ice cream and corozo filling with coconut soil and strawberries.
  • Cheese trowel with coffee and biscuit toffee.
  • Cheesecake with berries, white chocolate ice cream and chocolate cake.


Dinner Menu

Entries

  • Smoked Boyacá trout with cold passion fruit broth, lulo and avocado.
  • Grilled octopus with lemon mojo, tapenade, truffled potatoes and candied cherry tomatoes.
  • Burnt avocado salad and La Boquilla crab with mix of leaves and quail eggs.
  • Artisan sausage with mashed cartagenero bun, Creole chili pepper and local "suero" sauce.
  • Potatoes and red snapper with scallion aioli and house sauce.
  • Crab stew with tostones and rocoto.

Main Courses

  • Vacuum pork belly served with grilled lemon risotto and sausage soil.
  • Short ribs with tamarind reduction accompanied by mashed sweet potatoes and yams.
  • Grilled silvery snapper accompanied by tomato criollita and roasted paprika with coconut rice.
  • Arrachera Angus Beef accompanied by yucca puree and pecorino cheese.
  • Grilled bass fillet accompanied by mashed plantain, hogao and coconut sauce.
  • Black post accompanied by quinotto and refrito.

Desserts

  • Classic Creme Brulee with agrazo compote.
  • Chocolate mousse with sponge cake and agraz.
  • Cocada ice cream and corozo filling with coconut soil and strawberries.
  • Cheese trowel with coffee and biscuit toffee.
  • Cheesecake with berries, white chocolate ice cream and chocolate cake.

Address Getsemaní, Calle Larga # 8B-58, Cartagena, Bolívar

Schedule

Monday - Sunday: 12:00 m. - 10:30 p.m.

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