Burrata with tomatoes and basil from LPM Restaurant.
Duck leg confit, pumpkin, baby carrot, orange gastrique from Cyan Brasserie.
Ravioli filled with sundried tomato, bread brumbs and burrata cream from Sayad.
Foie gras kibbeh from Li Beirut.
Signature miso cod with broccolini, daikon, miso yuzu sauce from Catch at The St Regis Abu Dhabi.
Charcoal grilled beef tenderloin, broccoli puree with anchovies, porcini reduction sauce from Villa Toscana.
Coya will serve a selection of tiraditos.
Veal chop, Milanese style, with grilled vegetables from Terra Secca.
Slow-cooked Wagyu short rib, cucumber, peanuts, habanero chilli, Nikkei sauce bao from Buddha-Bar.
Grilled black fish cod with yellow bean sauce, honey sesame and poached baby vegetables from Hoi An.
Adobo chicken tacos from VaKaVa.
Oven-roasted baby chicken, marinated with herbs and garlic served with ratatouille nicoise, baby carrots and chicken jus from Raclette Brasserie & Cafe.
Escargots de Bourgogne a l'ail from Fouquet's.
Tandoori salmon from Punjab Grill.
Slow-cooked lamb shank with gold leaf from Martabaan.
Vegetable salad with olive oil, molasses and walnuts, pomegranate, cheesy sumac crust from Beirut Sur Mer.
Veal loin, with green peas puree, charred endives, and sun dried tomato pesto from Sole.
Asian mix with yuzu dressing – seasonal vegetables with singular cuts from Niri.
USDA ribeye steak truffle ponzu with wasabi from Tori No Su.
Braised seafood dumpling soup with saffron rice and fish roe from Hakkasan.
Burrata with tomatoes and basil from LPM Restaurant.
Duck leg confit, pumpkin, baby carrot, orange gastrique from Cyan Brasserie.
Ravioli filled with sundried tomato, bread brumbs and burrata cream from Sayad.
Foie gras kibbeh from Li Beirut.
Signature miso cod with broccolini, daikon, miso yuzu sauce from Catch at The St Regis Abu Dhabi.
Charcoal grilled beef tenderloin, broccoli puree with anchovies, porcini reduction sauce from Villa Toscana.
Coya will serve a selection of tiraditos.
Veal chop, Milanese style, with grilled vegetables from Terra Secca.
Slow-cooked Wagyu short rib, cucumber, peanuts, habanero chilli, Nikkei sauce bao from Buddha-Bar.
Grilled black fish cod with yellow bean sauce, honey sesame and poached baby vegetables from Hoi An.
Adobo chicken tacos from VaKaVa.
Oven-roasted baby chicken, marinated with herbs and garlic served with ratatouille nicoise, baby carrots and chicken jus from Raclette Brasserie & Cafe.
Escargots de Bourgogne a l'ail from Fouquet's.
Tandoori salmon from Punjab Grill.
Slow-cooked lamb shank with gold leaf from Martabaan.
Vegetable salad with olive oil, molasses and walnuts, pomegranate, cheesy sumac crust from Beirut Sur Mer.
Veal loin, with green peas puree, charred endives, and sun dried tomato pesto from Sole.
Asian mix with yuzu dressing – seasonal vegetables with singular cuts from Niri.
