Passion Fruit-Yuzu Cremeux, Coco Nib Gavotte, Banana Ice Cream

Smoked Chocolate Marquise

Caramelized Peach, Honeycomb, Pistachio, Pine Nut, Moscato Wine, Ricotta Ice Cream

Honey Peach Sabayon

Citrus Sabayon, Lemon-Miso Vinaigrette, Pistachio Crumble, White Balsamic Gel

Chilled Asparagus

Head-on, Smoked Cabbage Espuma, English Peas, Citrus, Aleppo, Garlic

Caledonian Prawns

Garlic Vinaigrette, White Anchovy, Olives, Parmesan

CHARRED LETTUCE

CRISPY KALE

Passion Fruit, Mango, Citrus, White Soy, Serrano

KANPACHI

CACIO E PEPE

Caramelized Onion, Blue Cheese, Thousand Island, Arugula

BURGER

Sambal, Lacquered Eggplant, Lime, Puffed Rice, Ginger, Tomato, Galangal

Young Chicken

Potato, Mustard, Pickled Onion, Grape, Caper Berry

OCTOPUS

Tomato, 'Nduja Butter, Poblano, Balsamic-Basil Gel, Purslane

Tomato Chitarra Pasta

King Trumpet Mushrooms, Mushroom Puree, Banyuls Vinaigrette

CHICKEN

Strip Loin, 4oz (Additional $65) Filet Mignon, 6oz (Additional $110) Ribeye Accompaniments

A5+ Japanese Wagyu

Brown Sugar Custard, Earl Grey Gelee, Timur Mascarpone, Jackfruit Sorbet

Milk Tea Granita

Oregano Vinaigrette, Walnut, Garlic, Labneh Emulsion, Plum, Shiso

Grilled Octopus

Beans, Mustards, Pork Croquette, Braised Fennel, Peach, Calvados Pork Jus

Bacon-Wrapped Pork Loin

Cockles, Cauliflower Puree, Kumquat, Tarragon, Artichoke Barigoule, English Peas

Market Fish

Kimchi, Cabbage, Bok Choy, Korean Chili, Black Garlic, Sesame, Jus

Grilled Ribeye

Cucumber, Tomato, Green Strawberry, Avocado Puree, Yuzu Gel, Serrano, Cilantro

Japanese Sea Bream Crudo

Bread Service

Corn, Huitlcoche, Garlic, Breadcrumbs, Parmigiano Reggiano, Chives

Ricotta Dumpling

Lettuces, Tomato, Strawberry, Crouton, Pecorino Romano, Lemon Vinaigrette

Farm Salad

Wild Rice, Lollipop Kale, Leek, Turnip, Garlic Purée, Vegetable Jus

Stuffed Cabbage

In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water until smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together eggs, sugar, and smoked sea salt until light and fluffy. Gradually fold in the melted chocolate mixture until well combined.

Prepare Chocolate Mixture

Pour the mixture into a lined mold and refrigerate for at least 4 hours or until set.

Set and Chill

In a saucepan, combine passion fruit puree, yuzu juice, sugar, and eggs. Whisk together over low heat until thickened.

Combine Ingredients

Remove from heat and stir in the unsalted butter until fully incorporated. Strain through a fine sieve and cool in the refrigerator.

Finish with Butter

In a bowl, combine all-purpose flour, powdered sugar, and egg whites. Mix until smooth, then fold in melted butter and cocoa nibs.

Mix Ingredients

Spread the mixture thinly on a baking sheet and bake at 180°C (350°F) for approximately 8-10 minutes until golden. Cool and break into pieces.

Bake Gavottes

In a blender, combine ripe bananas, heavy cream, milk, sugar, and vanilla extract. Blend until smooth.

Blend Bananas

Chill the mixture in the refrigerator for an hour, then churn in an ice cream maker according to manufacturer's instructions.

Chill and Churn

dark chocolate (70% cocoa)

unsalted butter

eggs

sugar

smoked sea salt

passion fruit puree

yuzu juice

all-purpose flour

powdered sugar

egg whites

unsalted butter, melted

cocoa nibs

ripe bananas

heavy cream

milk

vanilla extract

Slice the peaches in half and remove the pits. In a skillet, melt a bit of butter over medium heat, add the peach halves, and sprinkle with sugar. Cook until golden and caramelized, about 5-7 minutes. Set aside.

Caramelize the Peaches

In a heatproof bowl, whisk together egg yolks, Moscato wine, and honey. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture is thick and foamy, about 10 minutes. Remove from heat and let cool slightly.

Prepare the Sabayon

In a bowl, blend ricotta cheese, sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the ricotta mixture. Freeze for at least 4 hours or until firm.

Prepare the Ice Cream

On a plate, place a caramelized peach half, drizzle with warm sabayon, add a scoop of ricotta ice cream, and garnish with chopped pistachios, toasted pine nuts, and pieces of honeycomb.

Assembling the Dish

Peaches

Pistachios, chopped

Pine nuts, toasted

Honeycomb

Egg yolks

Moscato wine

Honey

Ricotta cheese

Sugar

Vanilla extract

Heavy cream

Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until tender but still crisp. Transfer to an ice bath to stop cooking, then drain and set aside.

Blanch Asparagus

In a heat-proof bowl, whisk together egg yolks, orange juice, lemon zest, and sugar. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens and forms a sabayon, about 5-8 minutes. Remove from heat and cool slightly.

Prepare Citrus Sabayon

In a bowl, whisk together white miso paste, lemon juice, olive oil, honey, salt, and pepper until smooth and well combined.

Make Vinaigrette

In a food processor, pulse together pistachios, breadcrumbs, olive oil, and salt until crumbly. Spread on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 8-10 minutes until golden.

Create Pistachio Crumble

In a saucepan, combine white balsamic vinegar and agar-agar. Bring to a boil and stir until agar-agar is completely dissolved. Pour into a shallow dish and let it set in the refrigerator for at least 30 minutes. Once set, blend until smooth.

Prepare Gel

On a serving platter, arrange the blanched asparagus. Drizzle with the lemon-miso vinaigrette, dollop with citrus sabayon, scatter the pistachio crumble on top, and finally, drizzle the white balsamic gel around the plate.

Plate the Dish

Asparagus

Fresh orange juice

Lemon zest

White miso paste

Fresh lemon juice

Olive oil

Salt

Black pepper

Pistachios, shelled

Breadcrumbs

White balsamic vinegar

Agar-agar powder

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the head-on prawns, sprinkle with Aleppo pepper and salt, and cook for about 3-4 minutes on each side until they turn pink and opaque. Remove from heat and set aside.

Sauté the Prawns

In a saucepan, combine shredded green cabbage, smoked paprika, heavy cream, and vegetable broth. Bring to a simmer and cook for about 10 minutes until the cabbage is tender. Transfer to a blender and blend until smooth. Adjust seasoning with lemon juice, salt, and blend again. Pass through a fine mesh sieve if desired for a smoother texture.

Blend the Espuma

On a serving plate, spoon a generous amount of smoked cabbage espuma. Arrange sautéed prawns on top, then garnish with blanched English peas, citrus segments, and fresh herbs. Drizzle with a little extra olive oil and serve immediately.

Assemble the Dish

Head-on prawns

Garlic cloves, minced

Aleppo pepper

Green cabbage, shredded

Smoked paprika

Vegetable broth

Lemon juice

English peas, blanched

Citrus segments (orange or grapefruit)

Fresh herbs (like dill or parsley)

In a bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and black pepper until well combined.

Make the Garlic Vinaigrette

Cut the romaine lettuce heads in half lengthwise, keeping the core intact.

Prepare the Lettuce

Preheat a grill or grill pan over medium-high heat. Place the halved romaine lettuce cut side down on the grill. Grill for about 2-3 minutes until charred and slightly wilted. Flip and grill for an additional 1-2 minutes.

Char the Lettuce

Remove the charred lettuce from the grill and drizzle with garlic vinaigrette. Top with white anchovies, chopped kalamata olives, and shaved Parmesan cheese. Serve immediately.

Assemble and Serve

Romaine lettuce

Red wine vinegar

White anchovies, drained

Kalamata olives, pitted and chopped

Parmesan cheese, shaved

Preheat your oven to 350°F (175°C). Rinse the kale under cold water, then pat dry. Remove the stems and tear the leaves into bite-sized pieces.

Prepare the Kale

In a large bowl, combine the olive oil, miso paste, salt, and pepper. Add the kale pieces and toss until they are well coated with the mixture.

Season the Kale

Spread the seasoned kale evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes or until the kale is crispy, stirring halfway through.

Bake the Kale

While the kale is baking, toast the chopped walnuts in a dry skillet over medium heat for 5-7 minutes until they are golden and fragrant. Stir frequently to avoid burning.

Toast the Walnuts

Once the kale is crispy, remove it from the oven and let it cool slightly. In a large bowl, combine the crispy kale, toasted walnuts, puffed wild rice, and drizzle with maple syrup. Toss gently to mix and serve immediately.

Combine and Serve

Kale

Miso paste

Walnuts (chopped)

Puffed wild rice

Maple syrup

Pepper

Slice the Kanpachi fillet into thin sashimi-like pieces and arrange them on a chilled plate.

Prepare the Kanpachi

In a small bowl, mix the passion fruit pulp, mango puree, fresh lime juice, and white soy sauce until well combined. Adjust seasoning with sea salt if needed.

Make the Sauce

Gently fold the sliced Serrano chili into the sauce.

Add Heat

Drizzle the sauce over the arranged Kanpachi slices. Garnish with microgreens or edible flowers.

Serve immediately and enjoy the fresh flavors.

Serve

Kanpachi (Amberjack) fillet

Passion fruit pulp

Mango puree

Fresh lime juice

White soy sauce

Serrano chili, thinly sliced

Microgreens or edible flowers

Sea salt

Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente, usually about 9-11 minutes.

Cook Bucatini

Before draining the pasta, reserve about 1 cup of the pasta cooking water.

Reserve Pasta Water

In a large pan over medium heat, combine the drained bucatini with a splash of reserved pasta water. Stir in the grated Parmesan and black pepper. Mix well until the cheese melts and creates a creamy sauce. If the sauce is too thick, add more pasta water as needed.

Taste and adjust seasoning with salt and more black pepper if desired. Serve immediately with extra Parmesan on top.

Season and Serve

Bucatini

Parmesan cheese, grated

Black pepper, freshly ground

Water

Slice the onion thinly. In a skillet, heat olive oil over medium heat. Add the onions and a pinch of salt. Cook, stirring occasionally, for about 20-25 minutes or until the onions are golden brown and caramelized.

Caramelize the Onions

In a bowl, combine ground beef with salt and black pepper. Form the mixture into two equal patties.

Prepare the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach the desired doneness. During the last minute of cooking, place blue cheese on top of each patty to melt.

Smoked Chocolate Marquise

Honey Peach Sabayon

Chilled Asparagus

Caledonian Prawns

Charred Lettuce

Crispy Kale

Kanpachi

Cacio E Pepe

Burger