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A traditional Italian appetizer, raw tenderloin sliced paper-thin, drizzled with olive oil and lemon juice, and finished with rocket arugula lettuce.

onions, capers , pickle topped with a raw egg yolk ,dijon mustard cream and truffle paste Serve with truffle oil and olive oil

Parmesan cheese, cheddar cheese, gogonsola cheese, spicy salami and prosciutto crudo served with black olive, nuts, crackers and fruits.

Pork tenderloin marinated with special spices, served with fresh vegetables and sautéed potatoes in Italian style.

Sliced ​​raw tenderloin wrapped with parmesan cheese, 3 colour bell peppers, fresh chili, strawberry, garlic, onion and coriander, served with sweet & sour dressing.

Feta cheese, cherry tomato, Japanese cucumber, black olives, red onion, peppers, fresh oregano with lemon dressing. Famous refreshing salad from Greece.

Baby octopus marinated and sous vide with white miso and tamarind leaves, served with cherry tomatoes, Japanese cucumber, red grapes, black olives, red onions, bell peppers diced and lemon vinaigratte dressing.

Baby spinach salad served with parma ham and balsamic reduction dressing, on top with walnuts and parmesan cheese.

Burnt romen vegetables with salt, black pepper, olive oil and oregano served with crispy wagyu beef fat, crab meat, oven dried tomatoes and churrimayo dressing.

Raw tuna bullfin from Japan served with fragrant creamy avocado, slightly spicy flavour. (Served in 3 bites)

Baked squid coated with breadcrumbs, garlic, parsley, olive oil, mustard, white wine, served with melted garlic butter, lemon, mayo chimichurri sauce, and cherry tomatoes.

Crispy fried seaweed served with diced squid, chili, mayonnaise, sweet & sour salad dressing, and on top with smoked salmon.

Fresh fine de claire oysters from the Grey coast of France, on top with diced squid and ikura, served with sliced spring onion and homemade ponzu sauce.

Fresh fine de claire oysters from the Grey coast of France, served with red vinegar, onions, chimichurri lemon sauce.

Stir-fried river prawns in white wine cream sauce served with garlic bread and salmon eggs

Hokkaido scallop carpaccio served with the chimichurri mayo slices, radishes

Premium grade scallop from Hokkaido, mixed with garlic, onion, bell pepper, coriander, papica powder and mayonnaise.

Slides of premium grade scallop from Hokkaido and cripy snow fish skin, served with lemon dressing and seasonal vegetables.

Pan-grilled butter with premium grade scallop from Hokkaido, served with Osca & Blanco signature spicy tomato salsa.

Baked fine de claire oysters from the Grey coast of France, served with Hollandaise sauce, on top with parmesan cheese & ikura.

Homemade parmesan cheese tortilla filling with white shrimp, vegetables and sauce, on top with black truffle slices.

Crispy Fish Uova in special batter, served with spicy Argentinian sauce and sweet-spicy Gochujang honey mayo.

Import black mussels fragrance with white wine. white wine chilli, garlic, onion and cherry tomato parsley.