Gallery
Take a look at some of Chef Lorenzo’s creations and get inspired by them!
Roasted Secreto Ibérico with a crunchy potato brushed with garlic butter and smoked paprika, dots of spicy coriander mayonnaise, and pork jus
Yellowtail ceviche mosaic marinated in citrus fruits and coconut juice, with fresh summer fruits, and avocado & coriander mousse
Olive-fed wagyu beef fillet with slow-cooked ox cheek beignet, roasted aubergine purée, fresh green peas and broad beans, and beef jus
Chocolate-fed beef fillet with potatoes purée, green peas, roasted artichokes, and beef jus
Roasted duck breast with carrots purée, roasted endive, turnip, and blackberries
Rum baba with strawberry compôte, and whipped cream
“Fake Tomatoes”: mozzarella mousse covered in spicy tomato gel, shaped like a tomato
Homemade spaghettoni with burrata, hazelnuts, and beef jus
Coconut & vanilla parfait with rum & pineapple spherification, and fresh berries
Homemade mozzarella & basil ravioli with tomato consommé
Wagyu fillet steak, with fresh green peas, green peas purée, and beef jus
Scallop tartare with textures of Jerusalem artichokes
Tuna tartare with red chilli emulsion, smooth sour cream dots and Nori seaweed crisps
Crab salad with salmon roe, cucumber, and hazelnuts
Crab salad with salmon roe, cucumber, and hazelnuts
Roasted duck breast with roasted leeks, and duck jus with roasted leeks, and duck jus
Marinated blue cobia with green peas panna cotta, red pepper emulsion, and black garlic mayonnaise
Coconut bavarois with pineapple compôte, French meringues, and dried coconut shaves
“English Breakfast My Way”: “fake egg” with pineapple and Greek yoghurt, brioche bun, peanuts, strawberry coulis, and water cress
Homemade mushroom & mascarpone ravioli with burrata, and beef jus
Homemade spaghettoni with black truffle, and aged parmesan sauce
