Experience Sud 777, a daring menu in Mexico City

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Hi! We are Hive account@elteamgordo a couple of foodies from México City and this is our first review for Hive account@tasteem. We mainly blog in Spanish but we are excited to join this new community where we all share the love for food. Hope you like it.

Last week it was announced The World's 50 Best Restaurants list that actually has 100 restaurants in it. This is a very hard list to get in and every year you see places come and go. Here in México we have 3 restaurants among the 100. Two of them in the top 50’s and one in the 64th place. The one in the 64th place is the chosen for this review.

So welcome to Sud 777 by Chef Edgar Núñez a very nice but unusual place. You immediately get that as soon as you enter this place. It is an open space in multiple levels with a jungle but refined atmosphere. And here they share the space two restaurants Kokeshi by Sud77 (a sushi place) and Sud 777 a more intimate and small place.

You can order a la carte food but since it was our first time here we decided to go for the tasting menu accompanied by a juices pairing. You can also get a wine pairing but it was interesting the juice offering.

The tasting menu is about $50 usd and the juicer pairing $17, so for a restaurant in the list it's a bargain.

The first thing that came to the table was a cucumber pay with clarified melon & roasted pepper stuffed with local foie. It was a fancy start and was paired with a ginger beer that combined pretty well with the pie.

Next try to see the pic an guess what it is before reading, I’ll give you a few seconds before…

You know what it is? Yes? No? Maybe??
Well it is smoked watermelon with tomato broth and some algae. Basically it is watermelon treated like a piece of tuna. And it doesn’t taste like watermelon at all, you know it is watermelon for the consistency but the taste is something very surprising. Did you guess right?

Then we got a beet salad, endive and coffee paired with a beets juice. It sounds strange but it was perfect. The most interesting thing about this plate was how they combined different flavors without losing them.

Now the star of the show, at least for us was a MARLIN DONUT with xcatic mayonnaise and fried pore. It was just magic, by far my favorite. The combination of flavors, the sweetness of the donut with the salty marlin and the mix of textures, simply amazing.

Next we got some clams with Hoja Santa (a traditional Mexican tree leaf) and sherry. Again somehow the chef managed to highlight the clams over the taste of the sherry and Hoja Santa.

Now a fish fillet arrived to our table it was accompanied by an egg and fish broth, again a strange combination that magically works paired with a fresh green tea.

And before the dessert they brought us some smoked meat with sweet potato puree and reduction of the same meat. The meat was very soft and with a strong flavor, and the sweet potato puree was just right. The pairing was a raspberry juice.

Now you need to sit down for the next dessert. It’s the first of 3 and it was one of the most surprising dishes of the dinner. You ready?

Ok then they brought us an ONION toasted with butter and yogurt ice cream. Would you eat it? Answer in the comments. Well this is the ballsiest dish of the night, maybe the daring menu is the reason why this restaurant made it to the list. But if you wondering yes I ate it all and it was nice but if you hate onions this might be a difficult one for you. I saw a girl in another table struggling to eat it, and she wasn’t having a nice time doing it. For me it was fun ha ha!