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Lunch at Arros QD
Interior
Napolitan cracker, rice cracker, anchovies, black olive, tomato powder)
Truffle bomb, 'liquid' potato soufflé, truffle 'spaghetti'
Cheese stones, parmesan, manchego cream, cocoa butter
Yuca charcoal, deep fried cassava, 'pericana' emulsion
Stone bass ceviche, dried corn, kafir lime, tiger milk
Seasonal cherry tomatoes, tomato snow, sundried tomato emulsion
Contemporary rice: Wood pigeon breast, wild mushrooms, rosemary, porcini aioli
Cheesecake, forest fruit syrup, biscuit Icecream, almond paper