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with sesame dikon brittle in thai tea broth with forbidden rice and tapioca pearls
Queso blanco filled infladita over green mole topped with seared lamb and sterling caviar.
Peanut and cacao nib crusted crudo with a sweet and sour banana reduction, crispy leeks and banana flower ends.
Butter poached lobster over smoked gouda mac n cheese in a chili lobster sauce
Crispy skinned pork belly nestled in crispy noodles and a black mole topped with furikake.
Pickled shrimp and mufulata on top of fresh pork crackling topped with charred serrano foam.
Coconut lime spot prawn ceviche in ginger and grapefruit broth with coconut caviar, watermelon radish and chard grapes.
Citrus chili charred octopus with bruleed mango, coconut sticky rice, basil yogurt, and pickled cucumber.
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