Chef Luke Denton Schafer

Chilled Melon & Cucumber Gazpacho

Octopus Carpaccio: Thinly sliced octopus with preserved lemon, fennel shavings, capers, and a drizzle of Sicilian olive oil

Mediterranean Mezze Trio: Featuring roasted red pepper hummus, whipped feta with thyme honey, and a smoky baba ghanoush, served with za’atar pita crisps

Charred Sardines: Served over a bed of herbed bulgur, with roasted cherry tomatoes and a lemon-garlic emulsion

Spinach & Ricotta Gnocchi: Hand-rolled gnocchi in a light sage butter sauce, topped with crispy Parmesan shards

Grilled Halloumi Salad: Warm halloumi with arugula, pomegranate seeds, candied walnuts, and a citrus vinaigrette

Seared Sea Bream Fillet: Served with saffron-infused potato purée, a side of sautéed wild greens, and tomato confit

Slow-Cooked Lamb Shoulder: Braised in white wine and herbs, paired with charred eggplant purée and a drizzle of pomegranate molasses

Mediterranean Vegetable Millefeuille: Layered zucchini, eggplant, and roasted peppers with goat cheese, basil pesto, and toasted pine nuts

Rosewater and Pistachio Panna Cotta

Dark Chocolate and Olive Oil Mousse

Baklava Cheesecake

Oysters Rockefeller: Baked oysters topped with a creamy spinach-Parmesan sauce and a golden breadcrumb crust

Carpaccio di Manzo: Thinly sliced beef tenderloin drizzled with truffle oil, Parmesan shavings, and arugula

Stuffed Figs with Gorgonzola and Prosciutto

Black Ink Tagliolini with Lobster: Handmade squid ink pasta tossed in a light lobster bisque sauce with tender lobster pieces

Porcini Mushroom Risotto with Parmesan Crisp: Creamy risotto infused with earthy porcini mushrooms, topped with a delicate Parmesan crisp

Pumpkin Ravioli with Brown Butter and Sage: Sweet pumpkin-stuffed ravioli dressed in a nutty brown butter sauce with crispy sage leaves

Seared Duck Breast with Pomegranate Glaze: Succulent duck breast with a tangy-sweet pomegranate reduction, served with roasted root vegetables

Herb-Crusted Lamb Chops with Mint Gremolata: Juicy lamb chops coated in a herbed crust, paired with a mint and lemon gremolata and a potato gratin

Grilled Sea Bass with Saffron Sauce: Perfectly grilled Mediterranean sea bass, served over creamy saffron-infused mashed potatoes and wilted spinach

Molten Chocolate Lava Cake with Raspberry Coulis

Amaretto Tiramisu

Passionfruit Panna Cotta

Chawanmushi: Silky steamed egg custard with shrimp, mushroom, and gingko nut

Hamachi Carpaccio: Thinly sliced yellowtail with yuzu-soy dressing and microgreens

Sea Urchin and Ikura on Rice: Delicate uni and salmon roe atop vinegared rice with nori

Omakase Sashimi Platter: Chef’s selection of the freshest fish of the day

Toro Nigiri: Fatty tuna nigiri brushed with soy sauce

Hokkaido Scallop Sushi: Topped with a touch of yuzu kosho

Grilled Black Cod with Saikyo Miso: Perfectly marinated and served with pickled ginger

Wagyu Sukiyaki: Thinly sliced wagyu beef simmered in a sweet soy broth with vegetables

Kinoko Donburi: A rice bowl with assorted wild mushrooms and onsen tamago (hot spring egg)

Yuzu Cheesecake: Light and airy with a graham cracker crust and yuzu glaze

Hojicha Crème Brûlée: Caramelized tea-infused custard

Matcha Tiramisu: Layers of mascarpone and matcha-soaked sponge

Scallop Crudo with Yuzu and Avocado: Fresh scallops thinly sliced, drizzled with yuzu vinaigrette, and served with creamy avocado mousse and edible flowers

Truffle Arancini: Crispy risotto balls infused with black truffle, served with a Parmesan fondue

Foie Gras Torchon with Fig Jam: Velvet-smooth foie gras, paired with sweet fig jam and toasted brioche

Lobster Ravioli in Saffron Sauce: Delicate house-made ravioli filled with lobster, in a light saffron cream sauce

Wild Mushroom Risotto: Arborio rice cooked with porcini and chanterelle mushrooms, finished with a drizzle of truffle oil

Cacio e Pepe with Pecorino Foam: A luxurious take on the Roman classic with al dente pasta, black pepper, and a light Pecorino foam for a modern twist

Wagyu Beef Tenderloin with Red Wine Jus: Perfectly seared Wagyu beef, served with potato purée, roasted shallots, and a rich red wine reduction

Seared Halibut with Champagne Beurre Blanc: Flaky halibut filet with a velvety Champagne butter sauce, served over a bed of fennel and citrus salad

Duck Breast with Cherry Gastrique: Pan-seared duck breast glazed with a cherry reduction, accompanied by roasted root vegetables and creamy polenta

Chocolate Sphere with Hot Caramel Sauce

Lemon Basil Sorbet with Prosecco

Pistachio Panna Cotta with Gold Leaf

Oysters Rockefeller: Baked oysters with spinach, Parmesan, and herb breadcrumbs

Scallop Ceviche: Thinly sliced scallops with passionfruit, jalapeño, and cilantro

Tuna Tataki: Lightly seared tuna with a miso-yuzu glaze and crispy lotus root

Sea Urchin and Saffron Risotto: Creamy saffron risotto topped with fresh uni and chives

Crab Bisque: Rich and velvety, finished with cognac and a dollop of crème fraîche

Mussels Provençal: Steamed mussels in a garlic, white wine, and tomato broth, served with crusty bread

Grilled Lobster Tail: Served with lemon-herb butter and a side of roasted asparagus

Halibut en Papillote: Halibut baked in parchment with julienned vegetables, white wine, and fresh thyme

Charcoal-Grilled Octopus: Marinated and grilled to perfection, served with smoked paprika aioli and fingerling potatoes

Black Sesame and Matcha Ice Cream Duo: A rich and earthy pairing of Japanese-inspired flavors

Mango and Passionfruit Pavlova: Crisp meringue topped with tropical fruit and whipped cream

Sea Salt and Caramel Cheesecake: Creamy cheesecake with a salted caramel glaze and a seaweed-infused crust

Scallop Ceviche Tacos: Served in crispy wonton shells with avocado crema and chili oil

Lobster and Saffron Samosas: Golden samosas filled with lobster and saffron, accompanied by a cilantro chutney

Beetroot Carpaccio with Miso Glaze: Thinly sliced beetroot with whipped goat cheese, hazelnuts, and miso vinaigrette

Pork Belly Bao Buns: Soft steamed buns filled with slow-cooked pork belly, hoisin sauce, and pickled cucumber

Crab and Coconut Soup: A creamy soup with Thai spices, crab meat, and a hint of lime

Smoked Eggplant Ravioli: Handmade ravioli stuffed with smoked eggplant and ricotta, served in a dashi beurre blanc

Togarashi-Spiced Lamb Chops: Grilled lamb chops with a pomegranate reduction and roasted heirloom carrots

Miso-Marinated Cod with Cauliflower Purée: Black cod marinated in miso, paired with a smooth cauliflower purée and soy-glazed greens

Wild Mushroom Risotto with Sake: Arborio rice cooked with sake, porcini mushrooms, and Parmesan

Black Sesame and Tahini Tart: With a sesame crust, tahini ganache, and orange marmalade

Passionfruit and Ginger Panna Cotta: Creamy panna cotta with a zing of ginger and passionfruit coulis

Mochi Doughnuts with Cardamom Sugar: Soft and chewy, served with a dark chocolate dipping sauce

Edamame and Yuzu Salt: Warm edamame tossed in yuzu-infused sea salt

Tuna Tataki: Lightly seared tuna with ponzu sauce and pickled radish

Agedashi Tofu: Crispy tofu in a delicate dashi broth with grated daikon and green onion

Sashimi Trio: Salmon, tuna, and yellowtail with freshly grated wasabi

Vegetarian Sushi Platter: Assorted vegetable rolls with avocado, pickled burdock, and shiso

Spicy Tuna Roll: Topped with sesame seeds and spicy mayo

Chicken Teriyaki: Grilled chicken thighs glazed with homemade teriyaki sauce and steamed rice

Salmon Nanbanzuke: Lightly fried salmon marinated in sweet vinegar, served with seasonal vegetables

Vegetable Tempura: Crispy tempura with seasonal vegetables and tentsuyu dipping sauce

Matcha Ice Cream: Topped with azuki red bean paste

Black Sesame Panna Cotta: Garnished with sesame tuile

Yuzu Sorbet: Refreshing and light with candied yuzu peel

Gazpacho Shots Trio: Three mini gazpacho shots: classic tomato, watermelon-basil, and cucumber-mint

Marinated Anchovies with Citrus Zest: Served on a bed of shaved fennel and orange segments, drizzled with olive oil

Beetroot Tartare: With capers, shallots, and a creamy horseradish espuma, served on crispy rye crackers

Charcoal-Grilled Octopus: Served with a smoked paprika aioli and crispy chorizo crumbs

Garlic Prawns with Lemon Foam: Sizzling prawns in garlic olive oil, topped with a light lemon emulsion

Mussels Escabeche: Marinated in white wine vinegar, saffron, and herbs, served with crunchy pickled vegetables

Mini Iberian Pork Sliders: Topped with caramelized onion jam, manchego, and a dollop of alioli on brioche buns

Patatas Bravas Duo: Crispy potatoes served with a spicy smoked tomato sauce and garlic aioli in separate dips

Stuffed Piquillo Peppers: Filled with creamy cod brandade and garnished with roasted almond flakes

Mini Crema Catalana: A traditional burnt cream served in small ceramic dishes with a hint of orange zest

Churro Bites with Chocolate Ganache: Bite-sized churros dusted in cinnamon sugar, served with warm dark chocolate for dipping

Turrón Cheesecake: A deconstructed cheesecake inspired by almond nougat, layered with honey, nuts, and a crunchy crumble