Chef Daniel Guzmán

Beef carpaccio, Parmesan cheese, olive oil, mushrooms with truffle, lemon zest, pink peppercorns and toast

Steamed shrimp with orange hollandaise sauce, dill salad, onion and capers

Ravioli filled with pork and guanciale with gorgonzola sauce

Florentine-style steak with potatoes and arugula salad

Beetroot gnocchi, goat cheese and pomodoro sauce

Tiramisú

Raw trout with olive and yogurt vinaigrette, black olive powder, and rice chips

Shrimp soup with Massaman curry oil

Chickpea hummus, dates, roast lamb with paprika, cumin and lemon zest

Cucumber and Sichuan salad with soy sauce, sweet black vinegar, tzatziki, and crispy rice

Smoked octopus, potatoes, paprika and bacon powder

Pavlova with red berries, orange pastry cream and red berries

Beef tartare with Sichuan pepper, shiitake mushrooms and coconut

Fish and wasabi mayonnaise spring roll

Beef stew

Green papaya salad with mint and cilantro, green guava, Thai vinaigrette, shrimp and toasted rice

Cau Lau Coquet

Sticky rice with mango or passion fruit

Thai Ceviche

Pork dumpling with pho bo broth

Tataki de lomito con pickle de shiitake, arroz glutinoso y salsa nouc cham

Cooked eggplant with tare, satay sauce and aromatic herbs

Chicken with tamarind sauce, canchon, bok choy and roasted mushrooms and peanut sauce

Banana flan with Chinese spice caramel

Fish sashimi, edamame pate and ponzu

Mushroom dashi with udon noodles and fresh mushrooms

Buta No Kakuni

White mushroom with Sichuan oil and crispy rice

Panang curry with sirloin or puyazo steak, roasted vegetables and peanuts

Dulce de leche mousse, sesame praline, miso toffee and caramelized bananas