Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a medium bowl, whisk together olive oil, soy sauce, minced garlic, ground black pepper, paprika, cumin, and salt until well combined.

Combine Marinade Ingredients

Place the cubed beef sirloin in a large resealable plastic bag or bowl. Pour the marinade over the beef. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Marinate the Beef

While the beef is marinating, cut the bell peppers and red onion into equal-sized squares. Clean the mushrooms by wiping them with a damp cloth.

Prepare the Vegetables

Preheat the grill to medium-high heat. Thread the marinated beef, bell peppers, red onion, and mushrooms onto the skewers, alternating between the meat and vegetables.

Assemble the Kebabs

Place the assembled skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the beef reaches your desired doneness and the vegetables are tender and slightly charred.

Grill the Kebabs

Remove the kebabs from the grill and let them rest for a few minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Garnish and Serve

olive oil

soy sauce

garlic cloves, minced

ground black pepper

paprika

cumin

salt

beef sirloin, cubed

bell peppers, cut into squares

red onion, cut into squares

mushrooms, whole

skewers

fresh parsley, chopped

lemon wedges