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WEEKDAY A LA CARTE
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OYSTER flaming dry-aged beef fat, smoked tomato jam, allspice, oregano succulent
SCALLOP charred kumquat, salted green mandarin kosho, longaniza sausage fat
GOLDENEYE SNAPPER coal-kissed skin, grilled heirloom pineapple, fermented habanero, celestun salt
SEA URCHIN overripe plantain dumpling, aji amarillo, creme fraiche, sudachi
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HEIRLOOM PEARS charred onion dressing, smoked/aged ham, whipped fresh cheese, bib lettuce wraps
BURNT YAM sauce of yeasted grass-fed butter, roasted guava, trout roe, grilled hazelnuts, puffed rice
SALAD cos, grilled lettuce cream, macadamia tiger’s milk, grilled cucumbers, buckwheat
GOLDEN OYSTER MUSHROOMS grilled pineapple, shaved lardo, pineapple weed, green yuzu
SWEET POTATO FLATBREAD jam of roasted corn truffle, grilled heirloom chiles, peanuts
BLACK FUTSU SQUASH fondue of double-cream cheese, black winter truffles, brown butter, dates, persimmon
RARE / SEASONAL
LIVE SPOTTED PRAWNS seared over hot stones & brushed with a butter of smoked prawn shells, served with a spicy green peppercorn paste, herbs, lettuces, and coconut milk flatbreads for wrapping
TARTARE OF CARROT-FED BEEF served over charred avocado, pickled yellow foot mushrooms, with a smoky paste of seeds and chiles, finished with wood-grilled bone marrow
WHITE TRUFFLE – BURNT WHEAT PASTA handmade sheets of fresh pasta made with burnt wheat, baked in a clay pot with a cream of Brazil nuts and roasted kelp, caramelized fennel, celery root, shaved alba white truffles
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WILD ATLANTIC TURBOT lightly grilled and topped with a sourdough and black winter truffle crust, marinated chanterelle mushrooms, coal-roasted leeks, green gooseberries, wild ocean kelp
GRILLED SEA BREAM grilled over smokeless coals, praline of smoked chiles and hazelnuts, sour orange, shaved radish
CARAMELIZED LOBSTER RICE heirloom brown rice crisped in black clay, grilled lobster glazed with jaggery, roasted quince, roasted brazil nuts, and alleppo chile
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AGED MOULARD DUCK BREAST slow-grilled over live oak, mezcal-poached prunes, honeyed endive
RACK OF ACORN-FED PORK grilled on the bone with a guava compote, warm sauce of huckleberries, brown butter, and spruce
GRASS-FED WAGYU RIBEYE fire-roasted and basted with crushed spice leaf, served medium-rare with a compote of smoked rhubarb, caramelized shallots, and toasted chiles
WEEKEND CHEFS TASTING
SCALLOP
young coconut, cherimoya, jicama, macadamia nut milk
BURNT YAM
sauce of yeasted grass-fed butter, roasted guava, trout roe, grilled hazelnuts, lime, puffed rice
PRAWNS
seared over hot stones & brushed with a glaze of smoked prawn shells, served with a paste of unripe peppercorns, brown butter cream, soft lettuces for wrapping
CHOICE OF:
WILD BLACK BASS grilled over smokeless coals
or
ORGANIC POUSSIN grilled over cedar branches
or
SMOKED PRIME BEEF RIB slow-smoked over white oak
FOREST BERRIES
frozen tonka bean mousse, woodruff, candycap mushroom, aged rum
supplements
SANTA BARBARA SEA URCHIN
caramelized plantain dumplings, sudachi cream, aji amarillo juice
KALUGA CAVIAR
charred dwarf avocado, grilled sourdough flatbread, aged beef fat
WHITE TRUFFLES FROM ALBA
porridge of sunflower seeds, duck ham, dates, brown butter
GRASS-FED WAGYU BEEF TARTARE
pickled yellow foot mushrooms, beef fat cream, vinaigrette of seeds and dried chiles