RESTAURANT & BAR

Restaurant & Bar

Exotic spicy and delicious, Mezzanine’s authentic Thai restaurant will leave your tastebuds dancing. Celebrity Thai Chef Dim Geefay has brought the tantalizing flavors of her country to our Mezzanine kitchen, serving up a traditional mix of fragrant Thai curries, crisp and tangy salads made with herbs grown in our garden, fresh seafood delicacies and of course the classic Pad Thai tasting just as it does from the streets  of Bangkok. Also serving the best café style breakfast menu in Tulum and for those wanting a local flavor a casual beach cuisine menu served with true Mexican flair.

DRESS CODE

Casual

SERVICE HOURS

7:30 am to 10.00 pm
Kitchen closes at 10pm

SMOKING AREA

Restaurant non smoking – Bar & Deck smoking allowed

Sip on locally inspired, signature cocktails, shaken, stirred and muddled by our talented team of Cantinero’s. Lounge on bean bags and listen to the toe tapping smooth grooves and world beats that Mezzanine is famous for. Watch the action on Tulum’s vast white sand beach under billowing shade sails from the privacy of the expansive patio or secluded sundeck. Get a bit silly enjoying the 2×1 afternoon margarita specials. Stare into your lovers eyes and….

DRESS CODE

Casual

SERVICE HOURS

8:00 am to 10.00 pm
Kitchen closes at 10pm

SMOKING AREA

Restaurant non smoking – Bar & Lounge smoking allowed

CHEF

We thought you would like to know a few things about our restaurant and our Thai Chef Consultant, Dim Geefay and our resident Thai Chef Garn Surasak.

Dim is a well known Thai cooking teacher and television personality (Thaifoodtonight.com) who since 2008 has been guiding us from recipes and techniques she learnt from her Mother growing up in Bangkok. Dim also introduced some local ingredients into the recipes which will help make your dining experience with us even more exciting.

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Garn Surasak joined us directly from Thailand in 2015 bringing with him years of experience as a Thai chef in many highly esteemed restaurants in Thailand and Australia. Garn has quickly integrated himself into our Mezzanine kitchen, and is continuing to lead our Mezzanine chefs and cooks in the delicate art of Thai Cuisine.

At Mezzanine we produce our own freshly squeezed coconut milk for our dishes and we use fresh Thai herbs grown in our own garden in Tulum from original seeds brought from Thailand. Everything is prepared fresh, when ordered. We use no MSG and no processed sugar, the sweetness in our dishes comes from “piloncillo” which is a raw form of dehydrated sugar cane juice.

We hope you enjoy your experience with us today.

chef

GARN SURASAK | RESIDENT CHEF

chef

DIM GEEFAY | CHEF CONSULTANT

jasper

MIXOLOGIST

Jasper Soffer

Jasper Soffer, master mixologist, has had a career in the bar industry as interesting and as lauded as the cocktails that he creates.

Jasper began in London at the ShoChu Lounge and his Asian inspired cocktail menu was heralded by Time Out Magazine five times during his tenure at this London hot spot.

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Following a transition to New York City Mr. Soffer began working at the highly acclaimed Spice Market with chef Jean-George Vongerichten, a James Beard Award winner. He then secured the head bartender position at the legendary SoHo House, an exclusive, members-only club and hotel. It was here that Jasper mastered the fine details of cocktail creation and service in a demanding and challenging position.

During his tenure at the SoHo House Jasper was asked to join the Pegu Club by its founder Audrey Saunders, widely recognized as the leader of the high end bar industry. Here he worked to create a dynamic and interesting cocktail menu and learned the minute details necessary to succeed in the competitive industry of master mixology. With Jasper’s assistance and dedication Pegu Club took the honor of World’s Best Cocktail Bar in the Spirit Awards from Tales of the Cocktail in 2007.

Jasper then joined the team as manager at the Boom Boom Room at the Standard Hotel in New York City. As one of the most popular bars in the city, the Boom Boom Room saw Jasper excel as a leader of over 30 employees and he maintained the establishment’s high levels of customer service as well as their position as the leader in the then-emerging world of elevated cocktails.

Jasper took a sojourn to Australia and found success in a position at one of Sydney’s most famous bars, Eau du Vie, which won the World’s Best New Cocktail Bar award from Tales of the Cocktail in 2011. He also consulted with other bars in and around Sydney to improve their cocktail menus and standards of service.

Jasper is co owner and founder of the Mulberry Project based in New York City. Widely heralded as one of the leaders in the craft cocktail industry, Mulberry Project is responsible for pop up events in locations like Park City, Utah for the Sundance Film Festival. With a tradition of creating fine, bespoke cocktails, the Mulberry Project is rapidly becoming a fixture in the world of custom mixology.

Jasper has joined the Colibri Hotel Collection and has taken his vast and varied experience and combined that with his impeccable knowledge of cocktail creation to plan and implement a cocktail menu that is focused and cohesive, yet plays up to unique identity of each of property. With a focus on fresh ingredients found locally, such as fruit and herbs, Jasper’s cocktail menus are inviting and fun, yet are also familiar and pay homage to the Yucatan peninsula and its heritage.

Jasper also led Team Colibri to the Best Mojito award at the Rum Trade Festival held in Tulum in March of 2015.

With a clear focus on the guest experience and a keen knowledge of mixology, Jasper is a welcome addition to the Colibri team.

OUR MENU

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TOSTADA MEZZANINE

Two tostadas with eggwhite, black beans, with cheese, avocado, semi dried tomatoes, coriander & queso fresco.

153 | 9 USD

CHICHEN ITZA

Fried eggs on sauteéd crispy, sausage, baby potatoes, onions, chaya, black beans puree with cheese & tomato sauce on side.

170 | 10 USD

MEZZANINE OMELETTE

Soft cooked omelette with swiss cheese, sun-dried tomatoes, avocado & sausage, OR portobello mushrooms & feta cheese.

170 | 10 USD

FRENCH TOAST

French toast made with passionfruit, roasted coconut & seasonal fruit sauce.

170 | 10 USD

TROPICAL HOT CAKES

Three hotcakes with seasonal tropical fruit sauce & roasted coconut.

170 | 10 USD

HUEVOS RANCHEROS

Fried eggs on soft tostadas with avocado, feta cheese, black beans puree & spiced tomato sauce. Served with fruit skewers.

153 | 9 USD

LITE START

Plate of fresh seasonal fruit with granola, greek yogurt & local honey.

136 | 8 USD

BREN’S BREAKFAST BENEDICTS

Benedict eggs with ham, Mayan spinach & mushrooms. Served with fruit skewers.

170 | 10 USD

BEACH CUISINE

GUACAMOLE WITH HABANERO

Fresh avocado with habanero chili & lime tortilla chips.

119 | 7 USD

AUSSY BURGER

250 g. of juicy beef with crispy bacon, fried egg, beet, cheese, tomato & pineapple. Served with habanero sauce & fries.

238 | 14 USD

SHRIMP CEVICHE

Shrimp marinated in lime juice, basil, habanero & tortilla chips.

221 | 13 USD

FISH TACOS

Fresh fish with flour or corn tortillas with pesto & papaya-mint sauce.

187 | 11 USD

SHRIMP TACOS

Grilled shrimp with flour or corn tortillas with chipotle chili & papaya-mint sauce.

221 | 13 USD

CHICKEN WRAP

Grilled chicken wrapped in flour tortillas, with pesto, fresh tomato, cheese & Mayan spinach. Served with fries.

170 | 10 USD

QUESADILLAS

Flour or corn tortillas with grilled chicken, tomato, mushrooms, cheese & Thai basil. Pico de gallo sauce & guacamole.

119 | 7 USD

FISH & CHIPS

Fresh fish fillet battered & snap fried with fries.

170 | 10 USD

THAI APPETIZERS

“PANGAS”

Endives leaves with shiitake, seeds, nuts & Thai herbs. Chili lime dipping sauce.

238 | 14 USD

CHICKEN TEQUILA DUMPLINGS

Three steamed dumplings filled with chicken, ginger, coriander, water chestnuts, sesame, shiitake mushrooms & tequila.

153 | 9 USD

CRAB WON TON

CStuffed wontons with crab meat, double cream cheese, water chestnuts & yelllow curry. Served with Thai sweet chili sauce.

170 | 10 USD

CRISPY MONEY BAGS

Crispy wonton wraps with shrimp, jícama, coriander & ginger. Served with sambal & soy sauce.

187 | 11 USD

SAUTÉED MUSHROOMS

Fresh shiitake & champignons in oyster sauce with chili, sesame, chives & cashews over a Jasmin rice bed.

187 | 11 USD

VEGETARIAN SPRING ROLLS

Crispy pasta roll stuffed with shiitake, tofu, carrot & mung bean noodles with cabbage & jícama. Served with mango-mint chutney & Thai sweet chili sauce.

153 | 9 USD

CHICKEN SATAY

Four grilled chicken skewers with peanut sauce & cucumber salad.

153 | 9 USD

LARB GAI

Minced chicken in lime sauce with roasted rice, coriander, onion, chili de árbol & mint.

170 | 10 USD

SALADS

 

THAI QUEEN SALAD

Grilled jumbo gulf shrimp with soy noodles, mango, red pepper, jícama, coconut, cashews, cucucmber, jalapeño, red onion, garlic & mint with vinegar dressing rice wine.

357 | 21 USD

YAM NUA

Beef salad in lime sauce with greens radicchio, chili peppers, cucucmber, red onion & cherry tomatoes.

204 | 12 USD

SPINACH & JÍCAMA

Fresh spinach & jícama with cranberries, orange, grapefruit, goat cheese, sesame seeds & paprika. Spicy-citrus tamarind vinagrette.

153 | 9 USD

MEZZANINE SALAD

Mix of lettuces, arúgula, radicchio, cucumber, avocado, peppers, almonds & crispy beets in passion mango honey with vinagrette.

153 | 9 USD

TULUM GARDEN SALAD

Greens, coconut meat, avocado, tomatoes, mangoes & crunchy candie cashews in a citrus dressing.

153 | 9 USD

SOUPS

TOM YUM

Lemongrass broth with carrots, mushrooms, tomatoes, kaffir leaves, chili de árbol & coriander with peppers.

51 | 3 USD

TOM KHA

Homemade coconut milk with lemongrass broth with carrots, mushrooms, cabbage, kaffir leaves, chili de árbol & coriander with peppers.

51 | 3 USD

RIVERBOAT NOODLE SOUP

Lemongrass broth with rice noodles, tofu, roasted peanuts, bean sprouts, peppers, Mayan spinach & jalapeño.

102 | 6 USD

CURRIES

Choose complement or level of spiciness.

RED OR GREEN CURRY

Spicy red or green curry with eggplant, bamboo shoots, kaffir leaf & Thai basil.

170 | 10 USD

MASSAMAN CURRY

Aromatic curry with cardamom, cinnamon, potatoes, sweet onions & roasted peanuts.

170 | 10 USD

SWEET POTATO YELLOW CURRY

Sweet potatoes, turmeric, eggplant & peppers. Served with cucumber salad.

170 | 10 USD

PINEAPPLE & MANGO CURRY

Red curry with peanuts, pineapple, mango, tomato & jalapeño with thai herbs.

170 | 10 USD

PHANAENG CURRY

Traditional curry with fench beans, red peppers, carrot, chives, peanuts, crispy dill &
kaffir leaves.

170 | 10 USD

RICE & NOODLES

Choose complement or level of spiciness.

PAD THAI

Wok tossed rice noodles with tofu, bean sprouts, cabbage, chives, roasted peanuts & chili peppers in tamarind sauce.

204 | 12 USD

DRUNKEN NOODLES

Wok seared rice noodles with broccoli, onion, tomato, cabbage, garlic, jalapeños & Thai basil.

170 | 10 USD

KHAO PHAD

Traditional Thai fried rice with holy basil, chives, jalapeño, garlic, peppers & soy sauce.

153 | 9 USD

RAD NAH

Seared tender slices of your election, with rice noodles, broccoli, carrots, garlic & jalapeño.

204 | 12 USD

PHAD KRAPAO

Wok seared meat of your choice with holy basil & peppers on a Jasmin rice bed.
Served with carrot & cucumber salad with a fried egg side.

153 | 9 USD

SPECIALITIES

SOM TAM

Fried marinated beef strips in oyster sauce with green papaya salad in chili lime dressing with tomatoes & roasted peanuts. Served with coconut rice.

238 | 14 USD

SHRIMP WITH CASHEWS

Wok seared Jumbo shrimp in yellow sauce with cashews, mango & chili de árbol over a Jasmin rice bed.

357 | 21 USD

KOH SAMUI FISH FILET

Grilled fish fillet in a shiitake mushroom sauce with ginger. Served with French beans, peppers & Jasmin rice.

340 | 20 USD

LAMB SATAY

Grilled rack of lamb with mashed sweet potatoes, peanut sauce & cucumber salad.

459 | 27 USD

FISH FILET IN A BANANA LEAF

Steamed fish filet in banana leaves with mushrooms & red pappers. Side of Jasmin rice & habanero sauce.

340 | 20 USD

CRYING TIGER

Marinated 14 oz ribeye in oyster sauce grilled over an open flame. Served with Jasmine rice & grilled vegetables.

459 | 27 USD

THAI WHOLE FISH

Whole fried fish in tamarind & piloncillo sauce with garlic, jalapeño & sweet peppers or in a peppercorn sauce with crispy garlic & pineapple mango salad with peanuts. Both served with Jasmin rice.

340 | 20 USD

COCKTAILS

SMOKY DREAMS

Mezcal, Tequila, cucumber, lime & lemongrass syrup.

153 | 9 USD

MONKEY BUFFET

Tequila, lychee, grapefruit, Thai basil & agave with Thai bitters.

153 | 9 USD

MUAY THAI

Roasted pineapple infused Rum, Aperol, mint & Orgeat.

153 | 9 USD

SILK PEACOCK

Bison Grass Vodka, fresh cucumber, apple & homemade jasmin tea syrup.

153 | 9 USD

RED DRAGON

Blanco Tequila, Campari, jamaica, fresh grapefruit & Honey.

153 | 9 USD

BRIDGE OVER THE RIVER KWAI

Tequila, fresh ginger & carrot juice with flamed orange twist.

153 | 9 USD

TAMARIND TIGER

Sailor Jerry Rum, Liquor 43, tamarind & lime with pressed habanero.

170 | 10 USD

BURNT BY THE SUN

Mezcal, Liquor 43, passionfruit, orange, cinnamon with muddled raisins.

187 | 11 USD

STRAWBERRY FIELDS FIZZ

Chamomile infused Gin, muddled strawberry, grapefruit, lime, egg white.

187 | 11 USD

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Open 7 days-Breakfast-Lunch-Dinner