Executive Chef Fez Ozalgan, celebrated for her dynamic and innovative approach to cuisine, infuses each dish with a rich culinary heritage. The gastronomic adventure begins with mouthwatering Manakish accompanied by miso honey butter and Mushroom Hummus garnished with pine nuts. Following these delights, guests will relish dishes such as Whipped Cod’s Roe adorned with trout caviar, Chicken Pastel served with chicken aioli, and Lamb Sweetbread enriched with chicken jus, tarragon, and seaweed. The menu further entices with a savory Crab Tostada featuring za’atar and brown crab, Charred Celeriac paired with herby pil pil and caper zhug, and Burnt Leeks complemented by almond ajo blanco and preserved lemon tapenade. The culinary experience reaches its zenith with the main course of Spanish Wagyu Striploin, served with date jus and almond salsa macha, and culminates with a delectable Milhojas filled with pistachio cream and accompanied by coconut ice cream.