Chef Moeen Abuzaid
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Chef Moeen Abuzaid
Arbequina Restaurant

SEA

Sea Urchin | Sea Water Brine Jelly | Beluga

Sea Urchin | Sea Water Brine Jelly | Beluga

Cod | Aromatic Rice Purée |Toasted Jalapeño-Clinton Nori | Onion Syrup

Cod | Aromatic Rice Purée |Toasted Jalapeño-Clinton Nori | Onion Syrup

Compressed Kohlrabi | Firmed Oysters | Cucumber Cloud | Dill

Compressed Kohlrabi | Firmed Oysters | Cucumber Cloud | Dill

Raw Bluefin Tuna | Ramp | Cucumber Green Juice | Granny Smith Apple

Raw Bluefin Tuna | Ramp | Cucumber Green Juice | Granny Smith Apple

Sea Bass Crudo | Wild Za'atar Oil | Sumac | Herb Salad | Anchovy Colatura

Sea Bass Crudo | Wild Za'atar Oil | Sumac | Herb Salad | Anchovy Colatura

Firmed Oyster | Juice with Lime | Sumac | Pomegranate

Firmed Oyster | Juice with Lime | Sumac | Pomegranate

Hamachi | Lemon Skin and Yuzu purée | Quick Fermented Fennel | Radish

Hamachi | Lemon Skin and Yuzu purée | Quick Fermented Fennel | Radish

Reconstructed Braised Octopus | Burnt Cucumber | Toasted Nori | Whipped Black Garlic Tahini

Reconstructed Braised Octopus | Burnt Cucumber | Toasted Nori | Whipped Black Garlic Tahini

Red Ruby Shrimp | Spanner Crab | Lemon Balm Double Soured Labneh | Black Lime | Radish

Red Ruby Shrimp | Spanner Crab | Lemon Balm Double Soured Labneh | Black Lime | Radish

Salmon Tartare | Fermented Honey | Miso | Wasabi Leaves

Salmon Tartare | Fermented Honey | Miso | Wasabi Leaves

Steamed Monkfish | Wakame | Black Kale | Vadouvan-Kuroda Carrot Purée | Sorrel

Steamed Monkfish | Wakame | Black Kale | Vadouvan-Kuroda Carrot Purée | Sorrel

Wild Scallop | Preserved Lemon Brine | Zhoug | Finger Lime

Wild Scallop | Preserved Lemon Brine | Zhoug | Finger Lime

Clam | Compressed Persian Cucumber with Fermented Onion Flower | Black Olive | Dates vinegar

Clam | Compressed Persian Cucumber with Fermented Onion Flower | Black Olive | Dates vinegar

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Sea Urchin | Sea Water Brine Jelly | Beluga
Cod | Aromatic Rice Purée |Toasted Jalapeño-Clinton Nori | Onion Syrup
Compressed Kohlrabi | Firmed Oysters | Cucumber Cloud | Dill
Raw Bluefin Tuna | Ramp | Cucumber Green Juice | Granny Smith Apple
Sea Bass Crudo | Wild Za'atar Oil | Sumac | Herb Salad | Anchovy Colatura
Firmed Oyster | Juice with Lime | Sumac | Pomegranate
Hamachi | Lemon Skin and Yuzu purée | Quick Fermented Fennel | Radish
Reconstructed Braised Octopus | Burnt Cucumber | Toasted Nori | Whipped Black Garlic Tahini
Red Ruby Shrimp | Spanner Crab | Lemon Balm Double Soured Labneh | Black Lime | Radish
Salmon Tartare | Fermented Honey | Miso | Wasabi Leaves
Steamed Monkfish | Wakame | Black Kale | Vadouvan-Kuroda Carrot Purée | Sorrel
Wild Scallop | Preserved Lemon Brine | Zhoug | Finger Lime
Clam | Compressed Persian Cucumber with Fermented Onion Flower | Black Olive | Dates vinegar

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