Oysters, raw fish, langoustines, red shrimp and a ceviche trio, served with mignonette.

Salmon and tuna sashimi with ponzu, fresh truffle, caviar and spring onions.

Truffle olive oil, Dijon mustard, 24-month aged Parmigiano Reggiano and rocket.

Avocado cream, smoked ponzu sauce, roasted sesame seeds, chili flakes and chives.

A combination of seabass in leche de tigre, shrimp boiled with aji Amarillo, and octopus in Aguachile dressing, with red onions, coriander, sweet potato, corn and kumquats.

Leche di tigre, shallots, jalapeño, avocado, corn and fermented lemon paste.

Yakitori sauce, crispy leek, chimichurri, fresh herbs and Maldon salt.

Potato purée, scallions, chimichurri, crispy quinoa and fresh lime.

Marinated brisket, chimichurri, shallots and smoked cheese.

Five-spice marinated shrimp, guacamole, lemon herb yoghurt dip and coriander.

Truffle oil, mozzarella, Parmigiano sauce and parsley.

Angus beef tenderloin, sesame, red chili and sweet soy.

Chocolate cremeux Valrhona Caraïbe 66%, vanilla cream, vanilla-rum "fake caviar" and crisp tuile — served with fior di latte ice cream, Calvisius caviar, vanilla-infused olive oil and Maldon salt.

House-made pistachio baklava, served with ice cream.

Brownie, chocolate cake, hazelnut ice cream and salted caramel.

Hazelnut praline.

Fiori di latte ice cream, coconut cream, passion fruit purée, white chocolate passion shell and passion fruit siphon cream.

Served with house-made mango sorbet.