Chef Emilia Augello

Arugula salad, pickled red onions, burrata, hazelnuts with bacon crumble and calabrian chilies

Beef tartare with pickled onions, classic french vinaigrette, goat cheese mousse and crispy tuil

Lobster Risotto with Butter Poached Lobster and Herb Pistou

Asparagus and mushroom risotto with radish fennel salad, crispy oyster mushrooms and beet chips

Butternut squash agnolotti with cauliflower purée, sage beurre blanc and green oil

Seared scallops, caramelised onion purée, black garlic cream, sautéed artichokes with mujjol caviar and sorel

Seared Filet Mignon with Potato Puree, Sauteed Mushroom Medley, Red Wine Demi Glace Sauce and Frisee Salad

Seared chilean sea bass, pickled mushrooms, cauliflower purée with ginger beurre blanc and toasted almond

Seared New York Strip with Potato Dauphinoise, Roasted Asparagus and Bearnaise Sauce

Seared salmon with sautéed kale, noodles in my asian coconut broth, ginger and lime aromatic

Deconstructed cardamom cheesecake, brown butter crumbs, mango purée, ginger foam with passionfruit and basil

Pumpkin pots de creme with caramelised apple compote, gingersnap crumble and homemade sage ice cream

Flourless chocolate torte, mascarpone mousse with orange segments and rosemary infused honey

Coconut panna cotta, charred coconut, lemon gel, cranberry jelly, fresh raspberries with almond crumble and hibiscus

Spanakopita with tzatziki and blistered tomatoes

Gambas Al Ajillo- shrimps in the best wine sauce

Turkish Cilbir - Savory poached eggs over garlicy yogurt and finished with a warm spicy olive oil and crusty bread

Sun-dried tomato tapenade crostini with sautéed mushrooms and chive whipped cream

Herb crusted rack of lamb with butternut squash purée and roasted root vegetables and salsa verde

Mediterranean fish stew

Apple olive oil cake with whipped vanilla masrscarpone

Grilled peaches with pistachio crémeux and balsamic glaze

Tempura-fried chicken, in my spicy chili Thaï sauce with sweet and sour mango salad

Poached shrimps over green papaya salad, seasoned with chilli, lime, topped with coriander and chopped peanuts

Ora King salmon with ginger ponzu emulsion topped with Ikura

Salmon tartare with gochujang & lime vinaigrette, cucumber, mango and coriander

Pork dumplings in my famous asian broth, chili oil and coriander

Soba noodle salad, eggplant, vegetables and Japanese vinaigrette

Shrimp toast with scallions

Miso marinated cod, sesame bok choy, soba noodles in fragrant broth

Chicken coconut curry sauce over white rice and sautéed spinach

Matcha panna cotta, mint gel, raspberry coulis and black sesame cookie crumble

Chai creme caramel, passion fruit, roses, and charred coconut

Mango coriander sorbet, white chocolate coconut panna cotta with mandarin jelly, whipped coconut cream and fresh pomegranate

Hamachi tiratdito with jalapeño aioli and plantain chips

Shrimp Ceviche rojo with avocado crema and tostones

Mofongo (plantain croquettes) with salsa roja

Tuna tostada- tuna crudo, lime crema, maggi-lime sauce, caramelize pumpkin seeds, avocado and jalapeños

Chicken alla brasa, matchstick fries, avocado sauce and butter lettuce salad with lime and coriander vinaigrette

Seared cod with vera cruz style sauce, Mexican street corn salad

Grilled pork medallion, chorizo chimmicurri with pan roasted plantains and cauliflower purée

Coconut flan, charred coconut and lime zest

Tres leches cake

Deconstructed Postre Chaja- sponge cake, rum whipped cream, macerated peaches and dulce de leche sauce

Classic beef tartare, quail egg served with crostini and aioli

Galette with courgette, ricotta maison with fresh thyme and lemon

Duck á l'orange, carrot purée and pickled cherries

Lobster filled tortelloni with sauce á l'americane, fennel purée with poached lobster tail and tarragon foam

Sole á la grenobloise

Bouillabaisse (classic fish stew)

Seared filet mignon, cauliflower puree, brown butter mushrooms, with frisbee salad and sauce au poivre

Apple tarte tatin and chantilly cream

Crème caramel

Cherry clafoutis with homemade vanilla ice-cream

Seared scallop, tomato water, basil oil and balsamic foam

Panzanella salad, whipped ricotta and crispy pancetta

Pappa al pomodoro (classic northern Italian soup)

Spinach filled ravioli, fresh tomato sauce and burrata

Butternut squash agnolotti, cauliflower purée, sage brown butter and amaretti cookies

Cavatelli alla norcina, rosemary oil and crispy breadcrumbs

Mushroom risotto, brown butter chanterelles mushrooms

Chicken calciatore, parmigiano polenta with roasted asparagus and basil pesto

Seared Chilean sea bass, smoked onion cream, sautéed artichokes and tomato vinaigrette

Chocolate panna cotta, coffee gel with biscotti crumble and fresh oranges

Lemon marscarpone mousse, Calabrian chili gel, lemon jelly, raspberry coulis and toasted hazelnuts

Panetonne bread pudding, smoked vanilla mousse, pistachios and honey syrup