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Black squid ink pasta sautéed with garlic and baby spinach. Served with a Michelin-star Level natural fat crab sauce, cooked with fresh cream and brandy. Accompanied by crab meat , Blue crab , offering a natural and creamy taste of crab fat.

Penne served with crab meat and legs, parmesan cheese, onion, garlic, white wine, yellow curry and Argentinian cream sauce.

Pan-fried snow fish from France on top with truffle slices and white beurre blanc sauce served with stir-fried vegetables

Pan-fried snow fish from France on top with mango salsa.

Pan fried sole fish served with Casper lemon cream and bell pepper roasted potato and edamame

Fresh Canadian lobster baked with garlic butter, served with French bread garlic & butter baked, lemon and melted butter.

Fresh Canadian lobster baked with garlic butter, served with French bread garlic & butter baked, lemon and melted butter.

Baked lobster marinated in Japanese salted soya beans, served with pasta stir-fried with red wine and miso creamy spinach sauce.

Baked lobster marinated in Japanese salted soya beans, served with pasta stir-fried with red wine and miso creamy spinach sauce.

Fresh Canadian lobster with fettucine, anchovy, white wine, chili, garlic, onion, butter and cherry tomato confit.

Fresh Canadian lobster with fettucine, anchovy, white wine, chili, garlic, onion, butter and cherry tomato confit.

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.

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

Fresh salmon marinated in Italian style with a slight sweetness and aroma of dill, served on top of mini tacos with truffle cream cheese, lettuce fillet, chimichurri mayo, tomato salsa, and mini Blue Margarita cocktail.

Baby octopus marinated and sous vide with white miso and tamarind leaves, sauteed with spaghetti, white wine, garlic, dried chili, rocket leaves, cherry tomatoes, chopped anchovies and lemon.

Spicy seafood spaghetti with white wine and gochu chili.

Pan-Seared Tuna Coated in Cane Sugar, caramelized to create a delightful smoky aroma from the burnt sugar. Served with sautéed spinach, baby carrots, and Japanese edamame.