‘Some signatures’ Menu II 

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 II

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