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Menu
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Aperitivo: Pisco sour, toasted choclo (Peru) and spiced popcorn [burrito flavour] (Mexico)
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Amuse-bouche (I): Oysters Prestige (Ireland) with Bourbon foam (USA) and lemon caviar (Australia)
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Amuse-bouche (I): Oysters Prestige (Ireland) with Bourbon foam (USA) and lemon caviar (Australia)
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Amuse-bouche (II): Yuca Arepitas e Arañitas with avocado sauce (Dominican republic)
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Appetizer: Coxinha (Brasil) with Raita sauce (India) and Sambal Olek (Indonesia)
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Soup: Miso’s soup with wakame and silken tofu (Japan)
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Main Course: Sarmale (Romania)
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Side Dish: Stir-fried pak choi (China)
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Dessert: Dark forest in a glass (Germany)
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After meal: Vana Tallin coffee (Estonia) e Mozart-Konfekt (Austria)
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1a.Aperitivo: Shrimp Toast (China) with sweet&sour sauce (Thailand)
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1b.Aperitivo: Nachos and Guacamole (Mexico),
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2.Amuse-bouche: Mini Mofongo with Chicharrones (Puertorico) e Romesco sauce (Spain)
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3a.Appetizer: Scotch (quail) Eggs (UK) on Kataifi nest (Greece/Turkey) and Chimichurri (Argentina)
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3b.Appetizer: Scotch (quail) Eggs (UK) on Kataifi nest (Greece/Turkey) and Chimichurri (Argentina)
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4.Main Course: Clam Chowder (USA)
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5.Second Course: Butter Chicken (India)
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6.side Dish: Zaalouk (Morocco)
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7.Dessert: Mini Pavlova (Australia)
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8.End of Meal: Vietnamese coffee (Vietnam) and Siwa Dates (Egypt)
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8b.Vietnamese coffee
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9.the menu
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flying fishes
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swimming with turtles in Barbados
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fresh coconut
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our loot :o)
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Turtle encounter
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last breakfast
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sea
