five course dinner / by Daphne Cheng

hearts of palm + chayote + asian pear + candied macadamia nuts + orange tamarind vinaigrette

 

moqueca + shiitake // oyster mushrooms + szechuan pepper + red palm oil + thai basil

 

acarajé + vatapá + caruru + salsa

 

portobello + ginger coulis + black rice cake + cauliflower

 

coconut tapioca cuscuz + condensed milk + hazelnut praliné brigadeiro + cashew fruit lemongrass sorbet  + brazil nut

 

Chef Daphne Cheng + Chef Daniel Biron