Menu - Opus Restaurant

with mixed berries & macaron

with sponge toffee; popping candy & grapefruit

with chili gel & balsamic

topped + custard & blueberry

with passion fruit curd; mango & plantain chip

with champagne vinaigrette

with currant purée

with black garlic & bottarga

with pomme frites

with arugula

with shaved beets & mozzarella

with buckwheat blini & crème fraîche

with bay scallop ceviche & yuzu

with huitlecoche jus

with truffle jus

with beets & dill pollen

with artichokes; pistachio pesto & orange

with chartreuse tea

with green onion beurre blanc

with mint

with almond soffrito

with white wine & chive butter