I create immersive private dining that fuses my Venezuelan, Lebanese, and Spanish roots into uncompromising universal cuisine—where every detail matters.

Tempura Oyster — Crisp, golden tempura oyster paired with a vibrant, tangy-savory orange marmalade

Tuna Tartare with Estragon Noisette Hollandaise — Fresh tuna tartare elevated with a rich tarragon noisette hollandaise, pickled mango, and precise dots of jalapeño coulis

Ibérico Pork Belly— Melt-in-the-mouth Ibérico pork belly finished with ultra-crisp crackling, accompanied by traditional Romesco and a spicy maple syrup reduction

Ribeye with Tomatillo Salsa & Cassava — Succulent ribeye steak served alongside a vibrant, zesty tomatillo salsa and crispy fried cassava

Crispy Brined Duck Breast & Duck-Fat "Hete Bliksem" — glazed with plum, served alongside a modern potato purée made with apple, white onion, and mild red hot pepper—all confited in rich duck fat. Balanced with citrus pan seared Kale

Strawberry Shortcake Soufflé — Delicate strawberry shortcake soufflé accompanied by a vibrant, sweet-tart house-made red fruit jam

Tempura Prawn & Citrus Greens — Crisp Japanese greens crowned with delicate tempura prawns, finished with a savory and tangy orange marmalade dressing

Aromatic Udon Consommé — Brined and shredded tender chicken breast served in its own concentrated, deeply aromatic Japanese Udon broth

Sea Bream Tiradito — Delicate slices of fresh sea bream infused with bright passion fruit and lime, balancing tropical acidity with clean ocean flavors

Smoked Welsh Lamb Rack & Potato Terrine — Lightly smoked Welsh lamb rack paired with a crisp 100-layer potato terrine, brought together by a rich and glossy ruby port sticky sauce

Dark Chocolate Soufflé & Crème Anglaise — Rich, airy dark chocolate soufflé served with a classic, velvety vanilla bean custard sauce.Menu 3:

Leeks & Basil Bisque — Silky, slow-cooked leeks and fresh basil infused into a vibrant bisque, accented with sweet confit tomatoes and a delicate cloud of microplane-grated Pecorino

Wild Mushroom & Romesco — Earthy wild mushrooms paired with a rich, artisanal Romesco sauce, served alongside a toasted, house-made chimichurri brioche

Tender tataki glazed in a sweet honey-hoisin reduction, served over fluffy, steaming Japanese rice, crisp salad, Finished with a sharp, lukewarm aromatic sesame and yuzu dressing, accompanied by individual squares of roasted nori leaves s

Spiced Orchard Warm Apple Crumble — Slow-roasted aromatic Granny Smith apple segments, cured in sugar, vanilla, lemon zest, and cinnamon, crowned with a warm, buttery crumble

Initial smoke and char, introducing high-heat searing or gentle smoke infusion

A transitional plate bridging raw intensity with earthy, grill-roasted depth

A premier cut—such as ribeye, picanha, entrecôte, or t-bone—subjected to intense, precise high-temperature searing over live coals, then meticulously rested to achieve a flawless medium-rare finish with an uncompromised crust

A final dessert course where a key element—whether stone fruit, citrus, or pastry—is kissed directly by the fire, bringing smoke, caramelization, and warmth to close the experience