Divertimento da Cozinha

Edible Bloody Mary

Tomato Vodka gel, citrus, celery sea salt, horseradish, sriracha, worcestershire

White Asparagus

Camomile Black olive jello, Lime olive oli zabaglione, toasted coscius, bacon infused roe

Bacalhau Santa Cruz

Sweet Potato Espuma, Peruvian Corn, Panca Pepper

Summer Truffle Soup

Foie Gras filled Croissant, Truffle Milk Foam

Soda

Freeze dried banana

Ashes

Escolar, Ginger Marinade, Roasted Ramps

Pork Belly

Clams, Vinegar Pepper Relish, Oysters and Oyster Foam

Refresher
Fennel Salad, Carrot Sorbet, Jalapeno Dust, Chilies, Fennel Pollen, Citrus Olive Oil

Banana Sorbet

Brown Sugar Bubbles, Coconut Rum

Jelly Roll

Liquid Nitrogen freeze dried Blueberries, Bitters, mascarpone, Pistachio, Currants

My dear friend Chef Anthony Goncalves is the creative mastermind behind Restaurant 42 and Bellota. He has started creating a series of ever-changing 11 to 14 course tasting menus inspired by his Iberian heritage to keep his Foodie followers elated. He never ever disappoints and always surprises with his perfectly prepared and inspiring preparations and combinations. I'm not sure which I enjoyed more; being in his kitchen with his phenomenal staff watching them work together so effortlessly or enjoying what they so lovingly prepared. Fortunately, I don't have to choose.