This menu is a collection of some of the plates that chef Viorel Copolovici perfected during his first twelve years of studying and cooking in Romania, UK and Brazil. Even if he usually says that his favourite dish is the next one that he will try for the first time, there were a few plates and creations that returning guests asked for and became what the culinary scene might call a chef’s signature. This proposal contains some of chef’s very strong beliefs, like never thermically cooking an oyster or never serving lemon with seafood because both fire and acid will simply destroy the personal flavours. Also, the starter was the chef’s personal tribute to the time spent in Brazil. “Brazil was the place where I was re-born, it’s where the ocean, the forest and their people helped me find and make peace with myself. CAIPISTOLA is actually Brazil’s most popular drink turned into a seafood dish. They liked it.” 

AMUSE BOUCHE: NO LEMON!

green oyster, toasted seasame oil, wasabi popcorn, green apple

STARTER: CAIPISTOLA

tiger prawns, cachaca, lime, coconut cream, fried rice

MAIN COURSE: THE IMPOSSIBLE LOVE STORY

braised short rib, turnip puree, gorgonzola doughnut scotch egg, green peppercorn sauce

CLEANSER: KIND REMINDER

yogurt and mint oil

LAST COURSE: PERSIMOO 

burrata/buffalo mozzarella, persimmon/peach, balsamic and toasted almonds

Soft drinks and coffee will be provided. Please BYO wine or beer.