Goof Off

Basil pesto, marinated tomatoes, ricotta cheese, sweet basil

A flavorful pasta made with tender octopus cooked at low temperature for 8 hours, seasoned with pepperoncino, cod roe, garlic, and avocado oil.

Chicken thigh that has been cooked at low temperature for a long time to become tender, served with a spicy sauce made from rich broth and tomato base, along with mashed potatoes flavored with Grana Padano cheese.

A fragrant risotto with deep flavor made from pine nut garlic cream, basil pesto, and aged Reggiano cheese.

High-quality chuck flap is marinated with garlic salt, butter, and rosemary, then vacuum-sealed and cooked slowly and perfectly using the sous vide method (low temperature for 2 hours). After that, it is quickly seared in a hot frying pan to achieve a crispy exterior and juicy interior. The steak weighs between 210g and 230g (due to sous vide cooking, it cannot be cooked rare).

Grilled shrimp with a guacamole spread made with avocado, special seasoning, sous-vide egg, jalapeño, and olives.

An oil pasta stir-fried with seasonal clams, shrimp, jalapeños, and pepperoncino over high heat for a smoky flavor.

A clean pasta dish stir-fried with seasonal clams, anchovies, and plenty of pepperoncino for a savory taste.

A creamy sauce base with roasted pine nuts, garlic, and cheese, served with fragrant arugula for a savory flavor.

Spaghettini flavored with extra virgin olive oil, garlic, peperoncino, and anchovies, with a rich aroma of roasted garlic.

A risotto that can be enjoyed cleanly with abalone's internal sauce and jalapeños.

Spicy pilaf stir-fried over high heat with homemade garlic pickles, anchovies, shrimp, and crushed pepper.

A light rose risotto harmonized with the savory flavor of shrimp oil, pine nut cream, and homemade tomato sauce.

A fragrant cream risotto made with a savory pine nut cream base, salty Iberico ham, fresh arugula, and rich truffle oil.