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Make the Leche de tigre by mixing and blending lime juice, fresh salmon, coriander, red onion, celery, red chilli, ginger and garlic
Once blended, put through a double hair net overnight to straing
Toast the bonito flakes and mix with the leche de tigre, leave to infuse overnight and strain
Cut the mango into small diced pieces
Chop the coriander and shallot, and add to the baby beetroot to pickle
In a bowl, mix the cubed seabass with salt pepper, shallots and add the leche de tigre
Serve in a bowl with mango, seaweed powder, seaweed tempura and add the beetroot on top
Please note that we do not accept any reservations. Just come by and we are happy to find a place for you. Thank you for your understanding.
Enjoy breathtaking panoramic views over the Dubai Creek and skyline as you indulge in Californian and Nikkei cuisine.