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.
Titiana Panza Blanca Brut 2013 | Spain
Grilled loquats in white tahini
Être à l'Ouest Chardonnay 2017 | France
Roots in tucupi
Lunaria Ramoro Pinot Grigio Ramato 2017 | Italy
Seitan sultana empanadas, maracuya spicy sauce
Valdonica, Arnaio Toscana Rosso 2013 | Italy
Cauliflower steak, lemon butter and chimi churri
Chateau du Bel, Echappee Bel Bordeaux Blanc | France
Honey pomelo, cinnamon and mate granite
La Ruche Ivre, Hydromel Petillant | France
Prunes on 70% cacao chocolate, sea salt
Mate Verde | Brazil