Wild boar belly, Szechuan-style poha berry jelly, micro cilantro

Fried Jidori chicken sliders

Island pork rib chop, chili verde, mango-browned butter, turtle bean mash and chicharones

Tuscan octopus salad, fried semolina pasta, extra virgin olive oil dust

Yuzu-cured ono, Jaboticaba gastrique, watercress macadamia nut pesto