A multi-courses experience originated by Hernan and Renata’s experimental approach to plant based cuisine.
Intricate dishes paying special attention to colour, texture and temperature will take diners on a culinary journey inspired by South America, paired with artisanal wines selected by sommelier Daniela Peres.
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Titiana Panza Blanca Brut 2013 | Spain
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Grilled loquats in white tahini
Être à l'Ouest Chardonnay 2017 | France
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Roots in tucupi
Lunaria Ramoro Pinot Grigio Ramato 2017 | Italy
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Seitan sultana empanadas, maracuya spicy sauce
Valdonica, Arnaio Toscana Rosso 2013 | Italy
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Cauliflower steak, lemon butter and chimi churri
Chateau du Bel, Echappee Bel Bordeaux Blanc | France
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Honey pomelo, cinnamon and mate granite
La Ruche Ivre, Hydromel Petillant | France
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Prunes on 70% cacao chocolate, sea salt
Mate Verde | Brazil