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Manu Chaus and Bonnie Han bring their South East Asian influences to locally sourced and organic ingredients for the most culinary art lovers.
STARTERS TO SHARE
Vegan gyozas with crunchy beet and ginger with sweet vinegar and sesame sauce
Tom kha of mussels with coconut milk and Hindu Chapati bread
Simmered lamb Xian style with spicy ratatouille and cheese and spinach pancake
Almond and tangerine cake with coconut and lime soup Kaffir and carob and tahini truffles
per person including cava aperitif and wine pairing by Javier Sanz, winery Basagoiti and Son Mayol wineries