A typical four-course evening.

This is one of Chef Roberto's signature progressions — a Caribbean-rooted, seasonally-driven tasting menu. Every booking receives a fully personalized menu proposal.

Opening

• Amuse: Yuca blini, smoked marlin, aji caribe creme
  two bites
• Lobster escabeche, avocado, pickled onion, plantain crisp

Middle

• Pumpkin sancocho veloute, toasted pepitas, coconut air
• Mofongo-crusted snapper, sofrito beurre blanc, micro cilantro

Main

• Black Angus churrasco, chimichurri criollo, yuca pave
• Cacao-dusted lamb rack, guava jus, yams three ways

Finale

• Tembleque parfait, passion fruit caviar, toasted coconut
• Mignardises: guava pate de fruit, chocolate & sea-salt truffle