Opus Restaurant

with black garlic and bottarga

with champagne vinaigrette

with pomme frites

with arugula

with bay scallop ceviche and yuzu

with shaved beets and mozzarella

with currant purée

with buckwheat blini and crème fraîche

with huitlecoche jus

with truffle jus

with beets and dill pollen

with artichokes, pistachio pesto and orange

with chartreuse tea

with green onion beurre blanc

with mint

with almond soffrito

with white wine and chive butter

with mixed berries and macaron

with chili gel and balsamic

topped with custard and blueberry

with passion fruit curd, mango and plantain chip

with sponge toffee, popping candy and grapefruit

with black garlic and bottarga

with champagne vinaigrette

with pomme frites

with arugula

with bay scallop ceviche and yuzu

with shaved beets and mozzarella

with currant purée

with buckwheat blini and crème fraîche

with huitlecoche jus

with truffle jus

with beets and dill pollen

with artichokes, pistachio pesto and orange

with chartreuse tea

with green onion beurre blanc

with mint

with almond soffrito

with white wine and chive butter

with mixed berries and macaron

with chili gel and balsamic

topped with custard and blueberry

with passion fruit curd, mango and plantain chip

with sponge toffee, popping candy and grapefruit

with black garlic and bottarga

with champagne vinaigrette

with pomme frites

with arugula

with bay scallop ceviche and yuzu

with shaved beets and mozzarella

with currant purée

with buckwheat blini and crème fraîche

with huitlecoche jus

with truffle jus

with beets and dill pollen

with artichokes, pistachio pesto and orange

with chartreuse tea

with green onion beurre blanc

with mint

with almond soffrito

with white wine and chive butter

with mixed berries and macaron

with chili gel and balsamic

topped with custard and blueberry

with passion fruit curd, mango and plantain chip

with sponge toffee, popping candy and grapefruit