Guacamole, Crispy Rice, Coriander Cress, Fresh Truffles

TRUFFLE GUACAMOLE ON CRISPY RICE (Vg)

Spicy Salmon Tartare, Crispy Rice, Jalapeño

SPICY SALMON ON CRISPY RICE

Crispy Fried Squid, Chipotle Chilli, Smoked Spices, Fresh Red Chilli, Spring Onion, Lime, Shichimi Aioli

CHIPOTLE CALAMARI

FALAFELITO (Vg)

Kombu Broth, White Miso, Tofu, Seaweed, Spring Onion, Chipotle

CHIPOTLE MISO SOUP (Vg)

Kombu Broth, White Miso, Tofu, Seaweed, Spring Onion

MISO SOUP (Vg)

Grass-Fed Wagyu Steak Tartare, Avocado, Shallot, Jalapeño Salsa, Yuzu Kosho, Sweet Potato Shell

WAGYU STEAK CRUDO TOSTADITOS (2pcs)

Yellowfin Tuna Crudo, Yuzu, Shiso Truffle, Avocado

TUNA POKE TOSTADITOS (2pcs)

Heart of Palm, Asparagus, Avocado, Baby Corn

EL JARDIN TOSTADITOS (2pcs) (Vg)

CRISPY CALIFORNIA TOSTADITOS (2pcs)

Corn Tortilla Chips, Chilli Lime Seasoning

TORTILLA CHIPS (Vg)

Guacamole, Snow Crab, Lime, Coriander Cress

GUACAMOLE CRAB

GUACAMOLE SOCAL SHRIMP

Where Mexican fire meets Japanese precision, the robata-grilled Alaskan king crab leg is an exquisite dish perfect for sharing.

KING CRAB TOSTADITOS (6pcs)

AJO-CHIPOTLE EDAMAME (Vg)

EDAMAME (Vg)

GUACAMOLE SUPERFOOD (Vg)

Avocado, Lime, Onion, Tomato, Coriander, Jalapeño, Salsa

GUACAMOLE (Vg)

SIN PALOMA

Crossip Blazing Pineapple, Jalapeño Agave, Yuzu, Trip Elderflower & Mint

SPICY PINA

PLUM COBBLER

LU MARGARITA

YUZU ARNOLD PALMER

BRAZILIAN MULE

Rinse the short-grain rice under cold water until the water runs clear. Combine rinsed rice and 1.2 cups water in a small saucepan, bring to a gentle simmer, cover and cook on low for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Cook rice

While rice rests, mix rice vinegar, sugar and 0.25 tsp fine sea salt until dissolved. Fluff the rice with a fork, drizzle the vinegar mixture over the rice and gently fold to combine. Spread rice on a tray to cool slightly until warm (not hot), about 10 minutes.

Season rice

When rice is warm, wet your hands and press about 2 tablespoons of rice into compact 2.5–3 inch rounds (or rectangles), about 0.5 inch thick. You should get 10–12 pieces depending on size. Lightly dust both sides of each rice cake with cornstarch.

Form rice cakes

Heat neutral oil in a wide skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry rice cakes in batches 2–3 minutes per side until deeply golden and crisp. Transfer to a paper towel–lined tray and season immediately with a pinch of fine sea salt. Keep warm in a low oven (90–100°C) if necessary.

Fry until crispy

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to a slightly chunky texture, leaving some small pieces for texture.

Prepare avocado base

Add the diced red onion, chopped cilantro, finely diced jalapeño, lime juice, 1 tsp sea salt, 1/2 tsp black pepper and 1 tbsp olive oil to the mashed avocado. Fold gently to combine. Taste and adjust seasoning with additional salt or lime juice as needed. If you want a stronger truffle aroma, stir in 1/2 tsp truffle oil now.

Mix flavors

Plate the crispy rice rounds on a serving platter. Spoon about 1 to 1 1/2 tablespoons of guacamole onto each warm rice cake, spreading slightly but keeping a small peak for texture.

Use a truffle slicer or very sharp knife to shave thin slivers of fresh truffle over each guacamole-topped rice cake, distributing the 10 g of truffle across all pieces.

Top each piece with a small pinch of coriander cress. Finish with a light dusting of lime zest, a very small pinch of finishing sea salt and a crack of black pepper across the assembled pieces.

Serve immediately so the rice remains crisp. If preparing ahead, keep fried rice crisp by storing loosely covered at room temperature; assemble no more than 10 minutes before serving.

ripe avocados

finely diced red onion

finely chopped cilantro (coriander)

fresh lime juice

finely diced jalapeño (seeds removed for milder)

sea salt

freshly ground black pepper

extra-virgin olive oil (for richness)

truffle oil (optional — for pronounced truffle aroma)

short-grain sushi rice (uncooked)

water (for cooking rice)

rice vinegar

granulated sugar

fine sea salt

neutral oil (vegetable or grapeseed) for frying

cornstarch (light dusting)

fresh black truffle (or preserved truffle if unavailable)

coriander cress (or micro cilantro)

freshly grated lime zest

fine sea salt (for finishing)

freshly ground black pepper (finish)

Rinse the short-grain rice under cold water until runoff is mostly clear. Combine rinsed rice and 1.1 cups water in a small saucepan, cover, bring to a gentle boil, then reduce heat to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

While rice is still warm, gently fold in 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Spread the rice in an even layer on a rimmed baking sheet or shallow tray to cool to room temperature (about 20–25 minutes). Press down to compact slightly—this helps form firm cakes.

Season and chill

When rice is cool enough to handle, lightly oil your hands. Portion the rice into 10–12 equal pieces (about 1.5 tablespoons each for bite-sized or 2–3 tablespoons for slightly larger). Shape each portion into a compact oval or rectangle about 1/2 inch thick, pressing firmly so they hold together.

Heat 1/2 cup neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering but not smoking. Fry rice cakes in batches, 2–3 minutes per side, pressing gently with a spatula to increase contact, until a deep golden brown and crisp on both sides. Transfer to a paper-towel-lined rack to drain. If desired, lightly brush tops with 1 teaspoon oil to restore shine and prevent sticking.

Pan-fry until crispy

Keep fried rice cakes warm in a 200°F (95°C) oven for up to 15 minutes while you prepare the tartare. Reserve any browned oil if you like to toss a tiny amount with the tartare for extra flavor (optional).

Finish

Using a very sharp knife, trim any remaining sinew from the salmon and cut into small uniform 1/4-inch dice. Keep chilled until ready to mix.

Prepare salmon

In a bowl, whisk together 2 tablespoons mayonnaise, 1.5 teaspoons Sriracha, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon rice vinegar, lime zest, and 1 teaspoon lime juice until smooth. Taste and adjust heat or salt as needed.

Make sauce

Place diced salmon in a chilled bowl. Add the sauce and gently fold to coat evenly without mashing the fish. Fold in 2 tablespoons thinly sliced scallions, 1/2 of the thinly sliced jalapeño (reserve other half for garnish), 1 teaspoon toasted sesame seeds, and 1/4 teaspoon salt plus a pinch of black pepper. Taste and adjust seasoning. Keep chilled until assembly.

Combine tartare

Place the warm crispy rice cakes on a serving platter. Using a small spoon or a ring mold perched on each cake, gently mound about 1 to 1.5 tablespoons of the spicy salmon tartare on top of each rice cake. Lightly press so tartare adheres but remains textured.

Assemble bites

Top each tartare mound with a very thin slice of reserved jalapeño (for heat and color), a sprinkle of toasted sesame seeds, and a few microgreens or a small cilantro sprig. Add a small dollop of pickled ginger at the side of the platter if using.

Garnish

Serve immediately while the rice is warm and crispy. Offer lime wedges and a small dish of soy sauce on the side. Each bite should combine warm, crunchy rice with cool, spicy salmon.

Serve

fresh sushi-grade salmon (skinless, boneless)

mayonnaise (preferably Japanese Kewpie)

Sriracha

soy sauce

sesame oil

scallions (green parts only), thinly sliced

sesame seeds (toasted, optional)

salt

black pepper

jalapeño, very thinly sliced (plus extra for garnish)

lime zest

lime juice

water

rice vinegar (for seasoning)

sugar

neutral oil for frying (vegetable or canola)

neutral oil for brushing (optional)

soy sauce (for serving, optional)

microgreens or cilantro sprigs

pickled ginger (optional)

toasted sesame seeds (for sprinkling)

lime wedges

Rinse the squid under cold water. Pat dry with paper towels. If whole tubes are used, slice tubes into 1/2-inch rings and keep tentacles whole if small; if large, cut tentacles into 1-2 pieces. Dry thoroughly — excess moisture prevents a crisp coating.

Clean and slice

Place the cut calamari in a bowl and toss with 1/4 tsp of the sea salt and 1/8 tsp black pepper. Let rest while you prepare the batter and sauces (5–10 minutes).

Season

In a medium bowl combine all-purpose flour, cornstarch, cornmeal (if using), smoked paprika, chipotle powder, remaining 3/4 tsp sea salt, and remaining 1/4 tsp black pepper. Whisk to combine.

Mix dry ingredients

Add the cold sparkling water to the dry mix and whisk briefly until just combined. Leave some small lumps — do not overmix. Keep the bowl over a larger bowl of ice or stir in a couple of ice cubes to keep the batter very cold; cold batter yields a lighter, crispier crust.

Add cold liquid

Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 2 inches (about 3–4 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and float immediately without browning too quickly.

Heat oil

Working in small batches to avoid overcrowding, dredge the seasoned calamari pieces in the batter, letting excess drip off. Carefully lower into the hot oil and fry for 1 to 1.5 minutes, until golden brown and crisp. Fry tentacles slightly longer if needed (up to 1.75 minutes). Remove with a wire skimmer and drain on a wire rack set over a baking sheet or on paper towels. Keep fried batches warm in a low oven (200°F / 95°C) while finishing remaining batches.

Dredge and fry

Immediately sprinkle the fried calamari with the smoked sea salt and a pinch of freshly ground black pepper while still hot for best adhesion and flavor.

Drain and season

In a small bowl, combine the chipotle in adobo (finely minced or puréed), 1/2 cup mayonnaise, lime juice, honey, minced garlic, smoked soy sauce and 1/4 tsp salt. Whisk until smooth and taste; adjust heat by adding a touch more chipotle or a teaspoon of adobo sauce for more heat and smokiness. Chill until ready to serve.

Make the aioli by stirring together 1/2 cup mayonnaise, 1 tsp shichimi togarashi, lime zest, 1 tsp lime juice and 2 tbsp thinly sliced spring onion. Taste and adjust seasoning; add a pinch of salt if needed. Set aside.

Slice the fresh red chilli very thinly on the bias and toss with a pinch of salt and a few drops of lime to mellow heat if desired. Roughly chop cilantro or parsley if using.

Arrange a mound of crispy calamari on a serving plate (PLATOS PEQUEÑOS portion). Spoon or drizzle the chipotle chilli sauce over some pieces and place a small ramekin of shichimi aioli alongside for dipping.

Scatter the thinly sliced red chilli and remaining spring onion over the calamari. Garnish with chopped cilantro, extra lime wedges, and an extra dusting of shichimi togarashi if desired.

Serve immediately while hot and crispy. Recommend 2–3 pieces of lime per person to squeeze over the calamari for brightness.

fresh squid (calamari) tubes and tentacles

all-purpose flour

cornstarch

fine cornmeal (optional for extra crunch)

smoked paprika

ground chipotle powder or smoked chipotle (optional)

cold sparkling water

ice cubes (to keep batter cold)

vegetable oil (for deep frying)

chipotle in adobo (canned)

mayonnaise

honey

minced garlic

smoked soy sauce or regular soy sauce

mayonnaise (for aioli)

shichimi togarashi

grated lime zest

spring onions (scallions), thinly sliced

fresh red chilli, thinly sliced

extra lime wedges

fresh cilantro or parsley (optional)

smoked sea salt or flaked sea salt

Place dried chickpeas in a large bowl and cover with at least 3 inches (7–8 cm) of cold water. Soak for 10–12 hours or overnight. Do not use canned chickpeas.

Soak chickpeas

Drain soaked chickpeas thoroughly and pat dry with a clean towel. Transfer to a food processor.

Drain and prep

Add chopped onion, parsley, cilantro, garlic, cumin, coriander, salt, and pepper to the food processor with the chickpeas. Pulse in 8–12 short bursts, scraping down the sides as needed, until the mixture is coarse and holds together when pressed but is not a paste. You want small grainy pieces, not smooth hummus.

Pulse mixture

Transfer mixture to a bowl. Stir in sesame seeds, chickpea flour, and baking powder. If the mix seems too dry to form balls, add cold water 1 tablespoon at a time up to 2 tbsp. If too wet, add another tablespoon of flour. Refrigerate the mixture for 30 minutes — this firms it and helps shape.

Adjust texture and bind

Using slightly wet hands or a cookie scoop (~1.5 tablespoons) form compact balls or small patties (about 1.25–1.5 inches / 3–4 cm). Place shaped falafel on a tray lined with parchment and chill for 10 minutes while heating oil.

Shape falafel

Heat oil in a heavy skillet over medium heat to about 170–175°C (340–350°F) or until a small piece of the mixture sizzles and browns in ~30 seconds. Fry falafel in batches without crowding, turning occasionally, until golden brown and crisp on all sides, 3–4 minutes per batch. Transfer to a wire rack or paper towel-lined plate to drain. Season lightly with a pinch of sea salt while hot.

Fry falafel

In a dry skillet over medium heat, toast the white sesame seeds, stirring constantly, until fragrant and lightly golden, 2–3 minutes. Remove from heat and let cool slightly.

Toast sesame

Place toasted sesame seeds in a small blender or mortar. Add neutral oil, soy sauce, rice vinegar, miso (if using), honey or agave, chilli oil, and warm water. Blend or grind to a smooth but slightly textured paste. Taste and adjust consistency with an additional teaspoon of warm water if too thick; season with salt. Stir in truffle oil at the end to preserve aroma.

Blend goma

Scatter the chopped parsley and lime zest lightly over the cooked falafel or toss a few falafel in the parsley to coat. Arrange falafel on a serving plate, drizzle or spoon a little truffle chilli goma alongside or over the falafel, and serve with lime wedges for squeezing. Finish with a light sprinkle of sea salt over the top.

Finish and plate

dried chickpeas

onion, roughly chopped

fresh parsley, packed

fresh cilantro, packed

garlic cloves

ground cumin

ground coriander

baking powder

sesame seeds (optional, for texture)

chickpea flour or plain flour (for binding)

cold water (if needed)

neutral oil for frying (vegetable/peanut)

fresh flat-leaf parsley, finely chopped

sea salt (to finish)

white sesame seeds

neutral oil (light vegetable or grapeseed)

soy sauce (or tamari)

honey or agave (to taste, optional)

chilli oil or chilli paste

white miso (optional, for umami)

truffle oil

warm water (to thin)

Place 6 cups cold water and the dried kombu in a medium saucepan. Let sit 20–30 minutes if you have time (quick soak) or proceed immediately for a faster extraction.

Soak Kombu

Over medium heat, slowly bring the water and kombu to just below a simmer. Watch carefully; remove the kombu right before the water begins to boil (small bubbles forming around edges). Discard kombu or reserve for another use.

Truffle Guacamole On Crispy Rice (vg)

Spicy Salmon On Crispy Rice

Chipotle Calamari

Falafelito (vg)

Chipotle Miso Soup (vg)

Miso Soup (vg)

Wagyu Steak Crudo Tostaditos (2pcs)

Tuna Poke Tostaditos (2pcs)

El Jardin Tostaditos (2pcs) (vg)

Crispy California Tostaditos (2pcs)

Tortilla Chips (vg)

Guacamole Crab

Guacamole Socal Shrimp

King Crab Tostaditos (6pcs)

Ajo-chipotle Edamame (vg)

Edamame (vg)

Guacamole Superfood (vg)

Guacamole (vg)

Sin Paloma

Spicy Pina

Plum Cobbler

Lu Margarita

Yuzu Arnold Palmer

Brazilian Mule