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Ceviche of “Royal” sea bream marinated in mango and passion fruit with candied pink ginger

Braised oxtail ravioli thickened with foie gras and a port reduction

Grilled beef Chateaubriand with cracked pepper, beef marrow bone and green beans

Pure Venezuelan chocolate mousse with crumble and double-cream

Tuna tartare marinated in lime with guacamole and toast with salted butter

Hand-minced beef tartare "classic"

Grilled rump steak, Café de Paris sauce, green beans and fresh house fries

Grilled half lobster with coral butter, citrus endive confit and a carapace emulsion

“Victoria” pineapple salad with fresh mint and Caribbean rum ice cream

Lobster bisque and vegetables infused with “Cayenne” peppers

Stewed beef cheek shepherd's pie with foie gras and oyster mushrooms

Floating island with salted butter caramel, chopped pecan nuts