‘Some signatures menu’ I 

These menus are 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 the chef’s all-time favourites, like the combination between noble cheese and cooked fruit, his passion for octopus or prime-cut steak, French cooking fundamentals or hist super-acclaimed dessert.

“I am and will always be a chef de cuisine. Being a pastry chef is a completely different job because it’s about a completely different science that I haven’t studied. When it comes to desserts, “improvisateur” (the French for “impostor”) might be the best word to describe my position. But there is one interesting thing about this New York cheesecake that I’ve been making: even if it uses the patience and the obsessions so common to pastry chefs, it’s made from a cuisine perspective and based on some classic assets that we all value in the kitchen, like contrasts and depth of flavour.”

SIgNATURES I

AMUSE BOUCHE: PEACHY BLUES

grilled peach, roquefort, thyme, honey

STARTER: OCTOFUSS

octopus tentacle cooked three times, grilled wegetables, chickpea puree, wasabi vinaigrette

MAIN COURSE: LOVE, DIANNE

Rib steak, mushrooms, mustard and bourbon sauce, fondant potatoes/celeriac, quinoa cracker

CLEANSER: THE RAFT

 amaretto, ginger and lemon float

LAST COURSE: The Uhmmm…

51 hours New York Cheesecake with berries topping