(WRITEUP COMING SOON. Placeholder AI generated writeup below)
Opening Courses
Wild Scallop — passionfruit, aji amarillo
This feels like a very deliberate opening bite: clean, sweet scallop paired with acidity and gentle heat. Passionfruit brings brightness and perfume, while aji amarillo usually adds warmth rather than real spice. We’re guessing this is lightly cured or just barely dressed, meant to wake you up without overwhelming the scallop itself. Likely refreshing, probably very clean, and hopefully not too sweet (always the risk with passionfruit).
Hidden Meadow — preserved tomato, wild forest berries
This sounds vegetal and quietly complex. Preserved tomato suggests umami and depth rather than freshness, while forest berries add acidity and a little funk. Andrea would probably love this kind of dish—more subtle, more earthy, less obviously “seafood flex.” We’re imagining something chilled or room temp, with a lot of nuance but not a lot of fat.
Deep Ocean — sweet prawn, quince
Sweet prawn is doing most of the heavy lifting here, with quince adding floral sweetness and mild tannin. This feels like a texture-driven course—soft, almost creamy prawn against something gently firm or gelled from the quince. Likely elegant, possibly one-dimensional if not handled carefully, but the pairing makes sense on paper.
Middle Courses
Obsidian Mirror — smoked mussel, Buddha’s hand
This is one of the more intriguing names on the menu. Smoked mussel brings brine and richness, while Buddha’s hand (essentially aromatic citrus peel) is all about fragrance rather than juice. We’re guessing smoke, salt, and perfume—probably a small, punchy course. Could be fantastic if restrained, or overpowering if the smoke goes too far.
Aged Kinmedai — red papaya, Indian mallow
Aged kinmedai implies confidence (and patience). Aging should bring out fat and umami in the fish, while papaya adds gentle sweetness and Indian mallow brings something herbaceous and green. This feels like a “trust us” dish—probably subtle, probably one of the more refined courses, and likely better appreciated if you’re already settled into the meal.
Coturnix Quail — waxflower, sacred pepper
This reads as a pivot point: the transition into land proteins. Quail is delicate but flavorful, and waxflower plus sacred pepper suggests aromatic, floral spice rather than heat. We’re imagining something gently roasted, maybe pink, with a sauce that leans perfume-forward. Could be a standout if the balance is right.
Bread Course
Sourdough Porridge Bread — heirloom peel-corn oats, quail fat
Honestly, this sounds great. Porridge bread implies density and moisture, oats bring nuttiness, and quail fat adds richness without heaviness. This is the kind of bread Andrea would absolutely keep eating even when she’s already full (lol). Probably deeply savory and very satisfying.
Main Course
Spring Lamb — yeast fudge, magnolia
Lamb with yeast-based sauces usually means umami-forward, almost Marmite-adjacent richness. Magnolia adds floral sweetness to lift things. This sounds bold and potentially divisive, but also interesting. We’d expect lamb cooked medium-rare, with a sauce that’s intense but hopefully used sparingly.
Desserts
Red Earth — Hokkaido pumpkin, strawberry, temazcal
This feels like a transition dessert—vegetal, smoky, lightly sweet. Pumpkin and strawberry is an unusual combo, and temazcal (smoke) suggests warmth and earthiness. Probably not a crowd-pleaser, but likely thoughtful and restrained.
Caramelized Pancake — lamb fat, single-malt scotch
This one sounds indulgent and risky. Lamb fat in dessert can be incredible or… a lot. Scotch adds smoke and depth. We’re guessing this is rich, heavy, and very intentional. Andrea would probably take a few bites and be done; I’d likely keep eating it out of curiosity alone.
Icy Birch — parsnip, reduced milk
This reads as a palate cleanser—cold, creamy, lightly sweet, with parsnip adding earthiness. Reduced milk suggests caramelized dairy notes. Probably refreshing and well-timed.
Layers — black raspberry, sheep’s milk
A classic closer. Sheep’s milk brings tang and richness, black raspberry adds acidity and fruit. This feels like a composed, comforting final note rather than a fireworks finale, which we usually appreciate.
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