top of page
We celebrate our 3rd year of trading with a menu that takes you on a journey from French Cuisine to explosive flavours of South America. Available from 28 through 30 May 2026. Thank you for supporting us on our journey.
Salmon Mousse
Candied Apple | Avocado Puree | Sesame Tuille | Parsley Oil
Scallops on Fire
Open Flame Scallops | Lobster Sauce | Parsley Oil | Amaranth | Zest
Bread and Dips
Arepas | Guasacaca | Bocadillo de Guayaba | Plantanos en Dulca
Pork Ribeye
Marinated for 24 hours | Salsa Macha | Agave | Cilantro Aioli | Pickled Carrots
Chocolate Bomb
Chocolate Bomb | Toasted Hazelnut | Praline Mousse| Ganache
bottom of page