The Menu

400g Prime Ribeye with truffle butter and honey-glazed baby carrots.

Hand-rolled potato gnocchi with porcini cream and sage.

Herb-crusted lamb, red wine jus, and minted pea purée.

Crispy skin sea bass, saffron risotto, and lemon foam.

Whole lobster in a rich brandy cream sauce with gruyère crust.

Atlantic salmon with ginger-infused greens and black sesame.

Espresso-soaked sponge, mascarpone cloud, and dark cocoa.

Crispy meringue with fresh passionfruit curd and berries.

Hot chocolate center served with gold-leaf vanilla gelato.

Vodka, artisanal espresso, and vanilla bean foam.

Bourbon, maple syrup, and orange zest, smoked with oak chips.

Prosecco, hibiscus infusion, and sparkling elderflower.

Hand-cut tuna, avocado mousse, pickled ginger, and a citrus-soy reduction.

Crispy risotto spheres with truffle center and roasted garlic aioli.

Spanish octopus, smoked paprika, baby potatoes, and lemon salsa verde.