Menu - Grand Tour

Sirloin steak tartare with yuzu reduction and soy-cured quail egg yolk

30-day dry-aged picanha carpaccio with jalapeño gelée, parmesan and lemon-lime zest

Smoked wagyu nigiri with acidic demi-glace and umami notes from yuzu and wasabi tobiko

Charcoal-grilled striploin with blueberry sauce and grilled vegetables caramelized with smoked butter

Fluid cheese tartlet with freeze-dried raspberry