Chimole Sphere

Black recado consommé encapsulated in a translucent sphere (reverse spherification), sitting atop a crisp blue corn tostada chip with dehydrated chaya ash and lime air.

Lionfish Tiradito with Coconuts & Fire

Thin-sliced lionfish lightly cured in sour orange leche de tigre, served with smoked habanero oil, coconut vinegar gel, and pickled seaweed from Placencia.

Iguana-less Relleno Verde

Reconstructed relleno negro broth clarified into a consommé, poured over chicken mousse 'dumpling' filled with charred tomato jam and plantain crumbs.

Nixtamal Reimagined

Corn three ways: corn ash tuile, masa espuma, and sweet corn gel, garnished with huitlacoche dust and chili-toasted pumpkin seeds.

Smoked Gibnut, Broken Mole, and Charred Banana

Sous-vide gibnut loin with mole-style cocoa smear, fermented banana purée, roasted allspice oil, and grilled jungle herbs.

Conch Textures with Seaweed Snow

Conch tartare, conch chicharrón, and warm conch foam, served with cold Belizean seaweed granité and pickled cucumber pearls.

Soursop & Habanero

Frozen soursop parfait with habanero gelée, tamarind crunch, and smoked cane syrup drizzle.

Cacao Pod & Ash

Chocolate mousse in a molded cacao pod shell with roasted corn crumble, burnt milk ice cream, and cacao nib oil.