Through pioneering eco-conscious initiatives, innovative upcycling, and a steadfast commitment to well-being, we are transforming cities into thriving ecosystems of connection and progress. By integrating forward-thinking environmental practices with excellence in gastronomy, hospitality, and entertainment, we create dynamic spaces and products that inspire creativity and elevate communities. Our mission is to build a future where urban life is not only sustained but reimagined — one that champions regeneration, enriches culture, and enhances the human experience.
The Green Star is awarded for sourcing, not cooking — the Guide’s way of confirming where the food comes from.
Restaurants, a music venue, and a cocktail bar — each grounded in the same commitment to sourcing, sustainability, and hospitality.
An intimate seasonal restaurant and natural wine bar — open-fire cooking, hook-and-line or spear-caught seafood, grass-fed and grass-finished meats, and house-made breads and pastas, anchored by an evolving natural wine list.
Modern Mesoamerican rooted in Indigenous heritage — built on Milpa farming and daily-ground heirloom corn, pairing masa dishes with natural wine, inventive cocktails, and vinyl DJ sets.
For world-class live music, food and culture — a cultural home hosting everything from intimate 150-capacity shows to 1,200-capacity experiences.
Street-bold Mexican tacos on nixtamal tortillas.
Contemporary Italian fare — handmade pastas, crudos, dry-aged meats, and open-fire cooking with a strong focus on seasonality and technique.
Whimsical cocktails served over the Atlanta skyline — a 17th-floor lounge with a curated DJ program and sweeping 300-degree views.
We can tell you where every ingredient came from. The farm, the boat, the ranch — by name. Most of it within a hundred miles of where it will be served. This isn’t a program we built for the summit. It’s how our kitchens have worked since we opened, and it’s the reason we can account for every item that leaves our door.
We didn’t find a farm. We built one.
Most of our produce comes from Tiny Farm in Homestead, thirty miles south of Miami. We put our own money into their five acres to expand what they could grow, and they now supply our kitchens year-round. When we say local, we mean we know the soil.
We don’t order the fish. We ask what came in.
The menu follows the catch. Florida waters, Florida boats, whatever ran that morning. It’s a harder way to write a menu and a better way to eat — and in December, it means stone crab at the height of its season.
Grass-fed, American-raised, no exceptions.
Beef comes from ranches that raise cattle on pasture, not feedlots — Niman Ranch and Florida purveyors we’ve worked with for years. Every dollar of it stays in the domestic supply chain.
The parts most kitchens throw out become the flavor.
Corn husks are dried, roasted, and used like bonito in our stocks. Fish trim becomes broth. What can’t be cooked gets composted, and our glass is milled into sand for South Florida beach replenishment. Very little leaves our kitchens as garbage.
Los Félix and Krüs Kitchen both hold the MICHELIN Green Star — awarded for sourcing, not cooking. It’s the Guide’s way of confirming what’s written above.
Multi-day activations, daily institutional catering, and full-venue buyouts — delivered for financial institutions, global brands, and 1,200-person rooms.
Heads of state arrive in Miami in December and sit down to food grown, caught, and raised in this country — served at the level our kitchens are held to every night. We’ll tell you every producer who contributed, and what it meant to them.
First light.
With mixed berries, wildflower honey and Chantilly cream.
Oscietra or Beluga Siberian caviar with crème fraîche, boiled egg, shallot, capers and chives.
With almond milk, cherry compote, mixed berries, honey-roasted granola and dark chocolate shavings.
Pork sausage, smoked streaky bacon, grilled field mushroom, vine cherry tomatoes, potato rösti, and your choice of egg.
With peanut, sesame and chili rayu, feta and micro coriander.
Spicy pork sausage, black beans, crispy pork belly, slow-roasted tomatoes, sweet plantain and Cuban toast.
Herbed and seasoned with black pepper, or spicy pork variation.
Sliced marmalade-roasted ham, English muffin, poached egg, hollandaise.
London oak-smoked salmon, English muffin, poached egg, hollandaise.
With confit garlic and herb butter.
Served with streaky bacon and maple syrup.
A selection of warm, freshly baked breads served with cultured butter.
Organic free-range, cooked to your liking.
Stone-ground grits topped with savory sausage, slow-roasted tomatoes, poached egg and fresh herbs.
Topped with fresh raspberry, lemon curd and mint.
Oak-smoked salmon on toasted bagel, capers, lemon, chive cream cheese and dill.
A classic omelette made with farm-fresh free-range eggs.
Your choice of cereal or muesli, served with cold milk.
Soft-poached free-range eggs, prepared to order.
Crisp golden potato rösti.
Softly scrambled free-range eggs.
Cooked spicy tomato, fresh coriander and feta, served with grilled toast.
Freshly sliced seasonal and exotic fruit with mixed berries.
Streaky smoked bacon, oven-crisped to perfection.
Light, airy three-egg omelette, free-range.
With salted butter and house preserves.
Three-egg omelette with shaved Périgord black truffle.
Soft scrambled eggs with shaved Périgord black truffle.
A choice of croissant with butter and jam.
Vine cherry tomatoes roasted in olive oil and balsamic.
A selection of cured artisan meats and glazed ham.
Organic natural yogurt, with seasonal compote, almond and honey granola, and fresh fruit.
Slices of oak smoked salmon.
A choice of raspberry jam, Florida orange marmalade, and salted butter.
Freshly sliced seasonal and exotic fruit with mixed berries.
Served on a toasted bagel with capers, lemon, chive cream cheese and dill.
A choice of plain croissant or pain au chocolat.
A choice of muesli, almond & honey granola, or maple-glazed cornflakes.
A selection of mild French cheeses with white truffle honey and seedless grapes.
Organic natural yogurt, on its own or with cherry compote.
A selection of warm, freshly baked breads served with cultured butter.
A selection of cured artisan meats and glazed ham.
Organic natural yogurt, with seasonal compote, almond and honey granola, and fresh fruit.
Pork sausage, smoked streaky bacon, grilled field mushroom, vine cherry tomatoes, potato rösti, and your choice of egg.
Streaky smoked bacon, oven-crisped to perfection.
Vine cherry tomatoes roasted in olive oil and balsamic.
Herbed and seasoned with black pepper, or spicy pork variation.
Crisp golden potato rösti.
With confit garlic and herb butter.
A choice of brioche, sourdough, seeded multigrain or bagel.
A choice of raspberry jam, Florida orange marmalade, and salted butter.
Slices of oak smoked salmon.
Organic free-range, cooked to your liking.
Soft-poached free-range eggs, prepared to order.
Softly scrambled free-range eggs.
Light, airy three-egg omelette, free-range.
A classic omelette made with farm-fresh free-range eggs.
Ask for the full list of ingredients. Priced per item added.
Three-egg omelette with shaved Périgord black truffle.
Soft scrambled eggs with shaved Périgord black truffle.
Cooked in a spicy tomato and chorizo sauce with coriander and feta, served with grilled toast.
With mixed berries, wildflower honey and Chantilly cream.
Served with streaky bacon and maple syrup.
Sliced marmalade-roasted ham, English muffin, poached egg, hollandaise.
London oak-smoked salmon, English muffin, poached egg, hollandaise.
With peanut, sesame and chili rayu, feta and micro coriander.
With almond milk, cherry compote, mixed berries, honey-roasted granola and dark chocolate shavings.
Topped with fresh raspberry, lemon curd and mint.
Oscietra or Beluga Siberian caviar with crème fraîche, boiled egg, shallot, capers and chives.
Freshly sliced seasonal and exotic fruit with mixed berries.
A choice of either muesli, almond and honey granola, or maple glazed cornflakes.
River Cottage natural yogurt, either on its own or with cherry compote.
A selection of mild British cheeses with white truffle honey and seedless grapes.
Served on either rye bread or toasted bagel, with capers, lemon, chive cream cheese, and dill.
A selection of warm, freshly baked breads served with cultured butter.
A selection of cured British meats and marmalade glazed ham.
Organic natural yogurt, with seasonal compote, almond and honey granola, and fresh fruit.
A choice of croissant, pain au chocolat or muffin.
Organic free-range, cooked to your liking.
Soft-poached free-range eggs, prepared to order.
Softly scrambled free-range eggs.
A classic omelette made with farm-fresh free-range eggs.
Three-egg omelette with shaved Périgord black truffle.
Soft scrambled eggs with shaved Périgord black truffle.
Tomato / spring onion / cheese / ham / mushroom / spinach / smoked salmon.
In a spicy tomato and chorizo sauce, with fresh coriander and feta cheese served with grilled toast.
Lincolnshire sausage, smoked streaky bacon, grilled field mushroom, vine cherry tomatoes, potato rosti, and a choice of toast, served with strawberry jam, seville orange marmalade and Netherend Farm salted butter.
Streaky Mount Grace bacon.
Roasted in olive oil and balsamic.
Herbed and seasoned with black pepper.
Crispy grated potato cakes.
With confit garlic and herb butter.
A choice of sourdough, seeded multi-grain, and bagel.
A choice of strawberry jam, seville orange marmalade, and Netherend Farm salted butter.
Almond and chocolate chip.
Slices of London oak smoked salmon.
With mixed berries, Cornish clotted cream and wildflower honey.
With River Cottage natural yogurt and a roasted honey and almond granola.
Served with streaky bacon and maple syrup.
With peanut, sesame, and chilli rayu, with feta and micro coriander.
With sliced marmalade roasted ham, English muffin, poached egg and hollandaise sauce.
Cold-pressed green detox juice, energising red berry smoothie, invigorating tropical fruit smoothie, and ginger and turmeric shots.
London oak smoked salmon, English muffin, poached egg and hollandaise sauce.
With almond milk, cherry compote, mixed berries, honey-roasted granola, and dark chocolate shavings.
A choice of Princess D'Isenbourg Caviar (50g) — Oscietra, White Sturgeon or Siberian — served with buttermilk waffles, crème fraîche, boiled and chopped egg, shallot, capers and fresh chives.
A curated selection of exceptional cheeses, served with dried apricot, walnuts, sweet grapes and a jar of Italian white truffle honey.
Sliced ham, parma ham, salami, coppa, and vine cherry tomatoes — an artfully composed board.
Showcasing a delightful assortment of fresh, ripe fruits and berries.
A selection of seasonal sandwiches.
A selection of small dishes including vine leaves filled with rice tomato and parsley, traditional breads, kabees, olives, tabbouleh, spinach fatayer, creamy hoummos, and smoky baba ghanouj.
Freshly prepared sushi delights including the delicate flavors of sashimi, nigiri, and uramaki rolls. Accompanied by pickled ginger, wasabi and soy sauce for dipping.
Succulent lobster meat mixed with creamy mayo and celery, complemented by crisp baby gem lettuce, pickled cucumber, smoked paprika, and fresh spring onions served in a toasted brioche bun, with a side of Tabasco and fresh lime.
Paired with a selection of handmade crackers, fig chutney, our own pickles and mixed Italian olives.
A delightful assortment of treats — spicy plantain chips, hand-cooked crisps, roasted and salted almonds, organic peanut butter cups, and double salted caramel popcorn. Enough for 4 pax.
An assortment of handmade desserts from Antonio Bachour, winner of Best Pastry Chef in the World, served with fresh fruits and berries.
Showcasing a delightful assortment of fresh, ripe fruits and berries.
Crisp breads, za'atar hummus, whipped chive cream cheese, Romesco and mixed Italian olives.
Fresh breads, our own pickles, mixed Italian olives, semi sun-dried tomatoes and peppers stuffed with cream cheese.
Artisanal French cheeses with fresh breads, fig chutney, white truffle honey, caramelised walnuts and grapes.
Paired with fresh breads, fig chutney, our own pickles, mixed Italian olives and peppers stuffed with cream cheese.
A selection of seasonal sandwiches.
A selection of small dishes including vine leaves filled with rice tomato and parsley, traditional breads, kabees, olives, tabbouleh, spinach fatayer, creamy hoummos, and smoky baba ghanouj.
Freshly prepared sushi delights including the delicate flavors of sashimi, nigiri, and uramaki rolls. Accompanied by pickled ginger, wasabi and soy sauce for dipping.
Succulent lobster meat mixed with creamy mayo and celery, complemented by crisp baby gem lettuce, pickled cucumber, smoked paprika, and fresh spring onions served in a toasted brioche bun, with a side of Tabasco and fresh lime.
An assortment of handmade desserts from world-renowned French patissier Pierre Hermé, with fresh fruit and berries.
Hand-cooked crisps, smoked almonds, chocolate florentine, pâte de fruits, caramels and saucisson.
Showcasing a delightful assortment of fresh, ripe fruits and berries.
A selection of small dishes including vine leaves filled with rice tomato and parsley, traditional breads, kabees, olives, tabbouleh, spinach fatayer, creamy hoummos, and smoky baba ghanouj.
With house hummus.
Freshly prepared sushi delights including the delicate flavors of sashimi, nigiri, and uramaki rolls. Accompanied by pickled ginger, wasabi and soy sauce for dipping.
Crispy sourdough flatbreads, traditional English piccalilli, mixed Italian olives, semi sun-dried tomatoes and spicy peppers stuffed with cream cheese.
Succulent lobster meat mixed with creamy Kewpie mayo and celery, crisp baby gem lettuce, pickled cucumber, smoked paprika, and fresh spring onions in a toasted brioche bun, with a side of Tabasco and fresh lime.
A curated selection of artisanal cheeses paired with a variety of crackers, red onion and port chutney, honey infused with Italian white truffle, Yorkshire pickle and sweet seedless grapes.
An assortment of handmade desserts from the world renowned patisserie chef, Cedric Grolet, served with fresh fruits and berries.
Paired with a variety of crackers, red onion and port chutney, Yorkshire pickle, mixed Italian olives, spicy peppers stuffed with cream cheese and sweet seedless grapes.
A delightful assortment of treats — spicy broad beans, hand-cooked crisps, hickory smoked almonds, an artisanal chocolate bar, double salted caramel popcorn, Cornish fudge and zesty Scottish lemon melts.
A selection of seasonal sandwiches.
Preserved lemon emulsion and puffed black rice cracker.
Chive cream cheese, blini and dill pickle jelly.
Medjool date, candied walnut and candied kumquat.
Balsamic pearls and lemon thyme.
Preserved lemon emulsion and puffed black rice cracker.
Medjool date, candied walnut and candied kumquat.
Chive cream cheese, blini and dill pickle jelly.
Balsamic pearls and lemon thyme.
Preserved lemon emulsion and puffed black rice cracker.
Chive cream cheese, blini and dill pickle jelly.
Medjool date, candied walnut and candied kumquat.
Black garlic balsamic pearls and lemon thyme.
Hand-made with chimichurri dipping sauce.
Baked to order on board with caramelized onion relish, lemon thyme and young leaves.
Rolled in burnt onion ash, with rocket, horseradish cream, crispy capers, shaved Parmesan and pickled onion.
Sweet potato, corn kernels, fresh cilantro, leche de tigre, plantain chips and aji.
With grilled Comté sourdough crouton.
Yuzu ponzu, fingerling lime, red chilli, preserved lemon, fried nori.
With a parmesan twist.
With melted cheddar cheese.
With house hummus.
Served with grilled Comté sourdough.
Spiced mandarin jelly and toasted brioche.
Baked to order on-board, with caramelised onion relish, lemon thyme and a young leaf salad.
Dressed in yuzu ponzu, with fingerling lime, red chilli, preserved lemon emulsion and fried nori.
Pan-fried red mullet, rich bouillabaisse sauce and a pickled fennel salad.
Served with pickled carrot and a wild rocket and almond pesto.
Dressed in a yuzu ponzu, served with fingerling lime, red chilli, preserved lemon emulsion and fried nori.
Spiced mandarin chutney and toasted brioche.
Tartar sauce, soft-boiled quail egg, fresh lemon, and a watercress salad.
Baked to order on-board and served warm and gooey, accompanied by caramelised Roscoff onion relish, lemon thyme, and young leaf salad.
Grilled chicken breast with slices of aged red Leicester, smoked onion mayonnaise, semi-dried tomato relish and baby gem lettuce.
With cream cheese and chive sweet cucumber chutney, and crisp baby gem lettuce.
Dressed in wild rocket and almond pesto with feta cheese, fresh spinach, and finished with a red pepper and slow-cooked tomato spread.
Succulent lobster meat mixed with mayonnaise and celery, complemented by crisp baby gem lettuce, pickled cucumber, smoked paprika, and fresh spring onions in a toasted brioche bun, with Tabasco and fresh lime.
Whole grain mustard, pickled cucumber, crisp lettuce, and kewpie mayonnaise.
Roasted pork loin, sliced ham, emmental cheese, whole grain mustard, and pickles, served in Cuban bread.
Grilled chicken breast with slices of aged red Leicester, smoked onion mayonnaise, semi-dried tomato relish and baby gem lettuce.
Dressed in wild rocket and almond pesto with feta cheese, fresh spinach, and finished with a red pepper and slow-cooked tomato spread.
Whole grain mustard, pickled cucumber, crisp lettuce, and kewpie mayonnaise.
With cream cheese, chive and sweet cucumber chutney and crisp baby gem lettuce.
Succulent lobster meat mixed with mayonnaise and celery, complemented by crisp baby gem lettuce, pickled cucumber, smoked paprika, and fresh spring onions in a toasted brioche bun, with Tabasco and fresh lime.
Hot-smoked over English oak wood, with slices of aged red Leicester, smoked onion mayonnaise, semi-dried tomato relish and baby gem lettuce to finish.
With cream cheese and chive, sweet cucumber chutney and crisp baby gem lettuce.
Dressed in wild rocket and almond pesto with Mrs Bell's feta-style cheese, fresh spinach, and finished with a red pepper and slow-cooked tomato spread.
Succulent lobster meat mixed with mayonnaise and celery, crisp baby gem lettuce, pickled cucumber, smoked paprika, and fresh spring onions in a toasted brioche bun, with a side of Tabasco and fresh lime.
Whole grain mustard, pickled cucumber, crisp lettuce and Kewpie mayonnaise.
Grilled peaches, rocket pesto, barrel-aged raspberry balsamic.
Baby gem, 24-month Parmesan, chicken skin, parma ham crisps, soft-boiled quail's eggs, classic Caesar.
Feta, cucumber, red onion, cherry tomatoes, oregano-infused olive oil.
Baby gem, celery, green apple, creamy Greek yogurt dressing, caramelized walnuts, Harrogate blue.
Grilled prawns, spicy Marie Rose, chopped iceberg, cucumber salsa, charred lemon and spring onion.
Black rice, edamame, pickled red cabbage, mango, red chilli, shaved carrot, cucumber, ponzu, sesame, grilled lime. Choice of salmon, tuna or tofu.
Seared tuna, green beans, Italian olives, confit tomatoes, new potatoes, soft-boiled egg, mustard vinaigrette.
With green kale, crunchy toasted nuts and seeds, sprouting broccoli, edamame beans, feta cheese, and fresh sprouts, finished with a pomegranate and ponzu dressing.
Baby gem, 24-month Parmesan, chicken skin, parma ham crisps, soft-boiled quail's eggs, classic Caesar.
Feta, cucumber, red onion, cherry tomatoes, oregano-infused olive oil.
With green kale, toasted nuts and seeds, sprouting broccoli, edamame, feta and a pomegranate ponzu.
Seared tuna, green beans, Italian olives, confit tomatoes, new potatoes and soft-boiled egg in a mustard vinaigrette.
Baby gem, celery, green apple and red grapes in a creamy yogurt dressing, with caramelised walnuts and blue cheese.
Grilled peaches, rocket pesto, barrel-aged raspberry balsamic.
Grilled prawns, spicy Marie Rose, chopped iceberg, cucumber salsa, charred lemon and spring onion.
Baby gem lettuce, maple-cured streaky bacon, 24-month parmesan, soft-boiled quails egg, herbed croutons, roasted chicken skin, and the classic Caesar dressing.
Baby gem lettuce topped with crunchy celery, green apple, and red grapes, tossed in a creamy Greek yogurt dressing, finished with caramelised walnuts and Harrogate Blue.
With Mrs. Bells feta cheese, cucumber, thinly sliced red onion, greek olives, cherry tomatoes and baby spinach with an oregano infused olive oil dressing.
With grilled peaches, almond and rocket pesto, micro basil, and a 5-year old barrel aged raspberry balsamic vinegar.
With green kale, crunchy toasted nuts and seeds, sprouting broccoli, edamame beans, Mrs. Bell's feta cheese, fresh sprouts and finished with a pomegranate and yuzu ponzu.
Grilled jumbo prawn with a spicy Marie rose sauce, chopped iceberg lettuce, smoked paprika, preserved lemon and spring onion.
Hand-formed ravioli with preserved lemon and dill cream.
Twelve-hour braised beef shin ragu, 24-month Parmesan, flat-leaf parsley.
Tomato sauce, toasted pine nuts, 24-month Parmesan and fresh micro basil.
Twelve-hour braised beef shin ragu, 24-month Parmesan, flat-leaf parsley.
In a sage butter sauce with toasted hazelnuts, fried sage and pecorino.
With tomato sauce, toasted pine nuts, 24-month parmesan and fresh micro basil.
With a 12-hour braised beef shin ragu, 24-month aged parmesan shavings and flat leaf parsley.
Served in a sage butter sauce with toasted pumpkin seed, fried sage and pecorino.
With a spicy tomato sauce, toasted pine nuts, 24-month aged parmesan shavings and fresh micro basil.
Triple-cream brie, confit potato and black truffle in golden pastry; grilled crispy leek and celeriac cream.
Caper, parsley and lemon beurre noisette, sautéed ratte potatoes, seasonal greens.
Smoked bone marrow butter, rosemary fries, chimichurri and watercress salad.
Au poivre sauce, potato terrine, onion purée and seasonal greens.
Parsnip purée, golden raisins, spring onion and verjus beurre blanc.
Maine lobster tail and claw, Cape Cod clams, oysters, Key West shrimp, stone crab claws, lobster butter, lemon aioli, cocktail sauce.
Aged cheddar, burger sauce, vine tomato, butterhead, dill pickles, onion rings on toasted brioche with skin-on fries.
Caper, parsley and lemon beurre noisette, sautéed ratte potatoes, seasonal greens.
With celeriac purée, king oyster mushroom, grilled cabbage and a chicken thyme jus.
With parsnip purée, golden raisins and a spring onion verjus beurre blanc.
Au poivre sauce, potato terrine, onion purée and seasonal greens.
Aged cheddar, burger sauce, vine tomato, butterhead, dill pickles, onion rings on toasted brioche with skin-on fries.
Served with grilled crispy leek and a cream of celeriac.
Pan-fried sole filled with espelette pepper fish mousse, fine beans, new potatoes, grilled lemon and a caper butter sauce.
With a caper, parsley and lemon beurre noisette, sautéd ratte potato's and seasonal greens.
With red Leicester cheese, burger sauce, sliced tomato, butterhead lettuce, dill pickles and onion rings served in a toasted brioche bun with skin-on fries.
With grilled sweetcorn, baby white onion, and pan-fried parmesan polenta cake, finished with a mushroom and lovage cream sauce.
Served with grilled and crispy leek, and a cream of celeriac.
With a parsnip puree, golden raisins, spring onion and verjus butter sauce.
Served in a creamy lemon and parsley sauce, topped with parmesan mash potato, served with seasonal greens and minted peas.
Wilted spinach, boulangere potato, onion cream, seasonal greens and watercress served with an au poivre sauce.
Dressed with feta, parsley, soy, maple syrup and lime.
Cherry tomatoes, cucumber, red onion, olive oil and raspberry balsamic vinaigrette.
Whipped potato with salted butter and double cream, lemon-herb finish.
Dressed in lemon and parsley butter.
Seasoned skin-on fries with truffle aioli.
Aged cheddar sauce with black truffle and toasted panko crust.
With truffle aïoli.
Whipped potato with salted butter and double cream, lemon-herb finish.
Dressed in a confit garlic and chive butter.
Cherry tomatoes, cucumber, red onion, olive oil and raspberry balsamic vinaigrette.
Dressed in lemon and parsley butter.
With truffle aioli.
Cherry tomatoes, cucumber, red onion, olive oil and raspberry balsamic vinaigrette.
Mashed potato with salted butter and double cream.
Dressed in lemon and parsley butter.
Dressed in a confit garlic and chive butter.
With a parmesan twist.
With house hummus.
With melted cheddar cheese.
With fresh peas and skin-on fries.
With sprouting broccoli and skin-on fries.
With house salad or fries, chopped pickles and crispy onions.
Cheddar cheese sauce with panko crust.
Served with a choice of ice cream.
With raspberry coulis, fresh fruit and vanilla ice cream.
With warm chocolate sauce.
Served with tartar sauce and salad leaves.
A choice of assorted ice cream flavors.
With a parmesan twist.
With melted cheddar cheese.
With house hummus.
Tartar sauce and young leaf salad.
With sprouting broccoli and skin-on fries.
With fresh peas and skin-on fries.
With mashed potato and onion gravy.
Served with grated parmesan cheese.
With chocolate sauce, fresh berries and ice cream.
With custard.
With a warm chocolate sauce.
A choice of assorted ice cream flavors.
With a parmesan twist.
With house hummus.
With melted cheddar cheese.
Served with tartar sauce and salad leaves.
With sprouting broccoli and skin-on fries.
With mash potato, seasonal greens and onion gravy.
With fresh peas and skin-on fries.
Served with grated parmesan cheese.
With chocolate sauce, fresh berries and ice cream.
With vanilla cream, sponge and sprinkles.
With custard.
A choice of assorted ice cream flavors.
To finish.
Encased in puff pastry with salted caramel sauce, served with Madagascan vanilla ice cream.
Exceptional cheeses with handmade crackers, fig chutney, white truffle honey, caramelized walnuts and sweet seedless grapes.
A seasonally rotating dessert from World's Best Pastry Chef Antonio Bachour.
Layers of whipped mascarpone, espresso-soaked sponge, Bailey's Irish Cream and dark chocolate shavings.
Dusted with cinnamon sugar, filled with whipped passion fruit mousse, sour cherry compote and roasted pistachios.
A choice of assorted artisan ice cream flavors.
Florida classic, with sweetened whipped cream.
Infused with Vermont maple, cinnamon and nutmeg, served with golden berries and marigold petals.
Caramelized hazelnut crumb, seasonal fruit purée, Madagascan vanilla ice cream.
Encased in puff pastry with salted caramel sauce, served with Madagascan vanilla ice cream.
Layers of whipped mascarpone, espresso-soaked sponge, Bailey's Irish Cream and dark chocolate shavings.
A seasonal changing creation from world-renowned French patissier Pierre Hermé.
Choux bun with whipped vanilla cream, salted dulce de leche, sour cherry and toasted pistachios.
Caramelized hazelnut crumb, seasonal fruit purée, Madagascan vanilla ice cream.
Artisanal French cheeses with fresh bread, fig chutney, white truffle honey, caramelised walnuts and grapes.
A choice of assorted artisan ice cream flavors.
A handcrafted selection of luxury chocolates from world-renowned chocolatier Alain Ducasse.
Butterscotch sauce, Cornish clotted cream and salted caramel popcorn.
Caramelized hazelnut crumb, seasonal fruit purée, Madagascan vanilla ice cream.
Layers of whipped mascarpone, espresso-soaked sponge, Bailey's Irish Cream and dark chocolate shavings.
Artisanal British cheeses with crackers, red onion and port chutney, honey infused with Italian white truffle, Yorkshire pickle and sweet seedless grapes.
A seasonal changing tart, from the world renowned patisserie chef, Cedric Grolet, served simply with fresh ingredients, and lots of love, with Chantilly cream.
A choice of assorted artisan ice cream flavors.
Raspberry and hibiscus jelly, vanilla cream, and sherry soaked sponge, topped with roasted pistachio nuts and lime zest.
Handcrafted selection of luxury chocolate bonbons.
“It’s not just about being local, but about being sustainable. Because you can be local and not sustainable.”
Live status — updated by the Grassfed Culture kitchen team
Your past Grassfed Culture orders
Dietary requirements and preferences — on file for every regular traveller
