Chef Margarethe Delphino

Dumplings filled with maitaki mushroom and marinated soy sauce

Bao with Braised Pork Kakuni A soft, steamed black bao infused with charcoal, filled with slow-braised pork kakuni cooked for hours until it becomes irresistibly tender. The meat is lacquered with a glossy soy–mirin reduction

Butterfish Sashimi Thin slices of butterfish, prized for its lush, velvety texture and naturally buttery flavor. Served chilled with a light drizzle of citrus-forward ponzu, a touch of fresh chives, and a subtle hint of grated ginger

Salmon, cured for 72 hours in a delicate blend of white miso, . The fish is cooked slowly to preserve its tenderness

Wagyu beef seared briefly elegant smokiness. The meat is finished with a glossy glaze made from red miso

Matcha Cheesecake

Mango Mochi

Fresh fish ceviche with leche de tigre, cilantro and crispy corn

Handmade empanadas filled with beef or cheese

Tuna tostada with avocado, yellow chili and citrus mayo

Mini arepas stuffed with cheese and guacamole

Slow-cooked beef short ribs with red wine sauce and yuca purée

Grilled fish Latin-style with salsa criolla and coconut rice

Tres leches cake with tropical fruits

Caramel flan with toasted coconut

Beef carpaccio with Parmesan, lemon and extra virgin olive oil

Burrata bruschetta with confit cherry tomatoes and fresh basil

Ricotta and spinach ravioli with sage butter

Wild mushroom risotto with Parmigiano Reggiano

Pan-seared sea bass with caper and lemon sauce

Veal ossobuco with gremolata and creamy mashed potatoes

Classic tiramisu

Vanilla panna cotta with red berries

Artisan burrata with heirloom tomatoes, basil pesto and extra virgin olive oil

Bluefin tuna tartare with avocado, capers and Sicilian lemon

Beef carpaccio with arugula, Parmesan cheese and whole-grain mustard vinaigrette

Grilled octopus with chickpea hummus, smoked paprika and parsley oil

Oven-baked sea bass with herb crust, Mediterranean vegetables and lemon sauce

Slow-braised lamb with rosemary and smoked eggplant purée

Greek yogurt panna cotta with honey and walnuts

Warm almond cake with vanilla ice cream

1. Foie Gras Mi-Cuit Toasted brioche, fig compote, Maldon salt, Sauternes reduction

Scallop Tartare Fresh scallops, citrus, hazelnut oil, Oscietra caviar

Wild Mushroom Velouté Black truffle foam, Parmesan crisp

Warm Lobster Poached lobster, vanilla beurre blanc, baby vegetables

Beef Fillet Rossini Beef tenderloin, seared foie gras, Périgord sauce, pommes fondant

Roasted Turbot Roasted turbot, cauliflower purée, fried capers, Champagne sauce

Vanilla Mille-Feuille Madagascar vanilla diplomat cream, caramelized puff pastry

Dark Chocolate Soufflé 70% dark chocolate, molten center, crème fraîche ice cream

Agedashi Tofu Light dashi broth, white truffle oil, katsuobushi, tender sprouts

Oyster & Yuzu Gillardeau oyster, yuzu granita, ponzu gel, white soy pearl

Hamachi Tiradito Yellowtail, ají amarillo, white miso leche de tigre, shiso oil

Tuna Tataki Bluefin tuna, black sesame, smoked ponzu, pickled daikon

Sea Bream Nigiri Kombu salt, sudachi zest

Salmon Belly Nigiri Miso-honey glaze, ikura

A5 Wagyu Nigiri Lightly seared, yakiniku sauce, fresh wasabi

Miso-Glazed Black Cod Caramelized miso, ginger cauliflower purée, baby bok choy

Lobster Bao Tempura lobster, mild kimchi, yuzu mayonnaise

Truffle Mushroom Donburi Japanese rice, wild mushrooms, truffle oil, onsen egg

Matcha & Coconut Matcha crémeux, coconut foam, mango gel, toasted sesame

Yuzu Mochi Mochi filled with yuzu curd, freeze-dried raspberry powder

Tuna Tartare, Avocado & Citrus Ponzu

Roasted Beet Salad, Goat Cheese & Pistachio

Pan-Seared Sea Bass, Saffron Risotto & Fennel

Braised Short Ribs, Creamy Polenta & Red Wine Reduction

Salted Caramel Panna Cotta, Poached Pear & Hazelnut

Burrata, Heirloom Tomato & Basil Oil

Seared Scallops, Cauliflower Purée & Lemon Brown Butter

Herb-Crusted Filet Mignon, Truffle Mashed Potatoes & Red Wine Jus

Miso-Glazed Black Cod, Jasmine Rice & Bok Choy

Salted Caramel Parfait, Banana & Dark Chocolate