Moto

Marinated tofu with soy sesame glaze, ranch cauliflower, sea bean salad

Camembert cheese with dried apricot, freeze dried corn salad, mushroom puree with crispy enoki mushroom and pea powder

Beet puree with micro arugula, avocado mousse with tortilla crumble, greek salad gel

Roasted banana with espresso foam, peanut and bacon ball, chocolate covered raisins

Steam bun with pork fat

Left to right: Flash cooked kampachi with jalapeño and crispy malanga root, spring roll with braised kombu, and pickled jicama and scallop dumpling

Green Tea

Crudite: Cauliflower panna cotta with beet merangues, broccoli puree, celery, carrot, radish, deviled egg salad, puffed pasta with ranch powder and bell pepper caramel

Ocean view

Crispy spot prawn with onion butter puree

Raw oyster with pickled shallots and garlic chips

 

Mahi ceviche and abalone with caviar and sea beans

Zen garden cheese plate with flavors of truffle, almond and peach

Lobster cone: Uni waffle cone filled with lobster salad, corn mousse, bacon, saffron and lemon zest sprinkles

         

Forest Foraging: King trumpet mushrooms, chanterelle mushrooms, morels, maitake mushrooms, mushroom puree, pea powder, pea shoots, fresh peas, braised venison shoulder and seared venison loin, pickled onion, blueberries and crisp sunchoke

Red wine salad: dressed micro arugula and amaranth with beet puree, dates, cherries, blackberry droops, braised wild boar, and two varieties of truffle

Tostada part 1: Tortilla puff with seared wagyu beef, sour cream dippin dots, lime vesicles, and micro cilantro

Tostado part 2:the avocado; shell made of chocolate dusted with jalapeño powder filled with tomatoes, garlic, shallots, avocado mousse and a pit made of tortilla sorbet

Lamb loin carpaccio with fresh chickpea hummus

Smoked and rolled lamb belly with olive tapenade

Top to bottom: lamb neck sausage with braised fennel, lamb leg with buttered chickpeas, lamb pate with fennel frond puree and lava bean leaf, and braised lamb shoulder with artichokes

Coffee service: in the cup is blondies, candied pecans, roasted bananas, lemon peel puree, burnt cinnamon ice cream, frozen espresso whipped cream, and coffee gel glaze with coconut sugar cubes and tonka bean froth

Edible cocktails: Old Fashioned, Mint Julep, Whisky Smash and Whisky and Ginger

Leather glove inside glass dome filled with smoke

Dark chocolate hand with creamy pumpkin seed puree, pine yogurt, smoked chocolate cookies, poached raisins, sugared pumpkin seeds and raisin sorbet

Edible menu printed on a jasmine marshmallow with diced apple, roasted pineapple, grapefruit vesicles and various mints