(My own as well as a few from the restaurant sight itself to better illustrate its layout)
Amuse-bouche Set Into A Log (Mini Ice Cream Kebabs With Foie Gras)Galauti Cornets (Wild Mushrooms, Spices, Citrus Gel, Truffles)Oyster & Corn Tartar Served On Dehydrated Corn Cob (Local Oyster, Cilantro, Corn, Yuzu Lemon)Golgappa (Chick Pea, Potato, Tamarind, Mint, Yoghurt)Melon Terrine (Three Local Melons, Tom Kha Sorbet, Caviar)Haoma CaviarTomato Mist (Haoma Farm Tomato, Whey, Indian Borage, Blueberry, Celery)The Disappearing Duck (Duck Mousse, Rillettes, Sticky Rice, Haoma Urban Farm Greens)Prawns On The Rocks Served On Ocean Rock (Prawns, Peanut, Chilly, Tamarind, Seaweed, Lime Foam)Haoma In A Bite (Haoma Raised Fish, Dashi, Haoma Greens, Raisin Jam)Box PresentationBurrata Brie (Pesto, Tomato Relish, Sherry, Butters, and Breads)Me In A Bowl (Charbroiled Chicken And Cottage Cheese, Makhani Curry, Pickled Shallots, Mint Snow, And Mini Butter Naan’s)Wagyu Short Ribs & Glazed Eel (Smoked Eggplant, Black Garlic, Raw Mushrooms, Buckwheat Foam)Black And White (Cookie, Ice Cream, Dehydrated Yogurt)Nadia, Named After And Created For An Old Love (White Chocolate, Wine Sorbet, Berries, Rose Jam)Petit Four (Chocolate Truffles and lemon creme chocolates)Ghost Writer VintageNo Root Left BehindGolden BeerClose Up Of Oyster & Corn TartarThe 13 Course MenuChef D.K.
Haomas LoungeHaomas Farm Located In The RestrauntHaoma Dining SpaceLooking InWhere We SatHipster Coffee Shop VibeD.K. Making Friends With His Aquaponic SystemPreparing Ingredients With Love And Care
I'm off to uncover the secrets of our natural world. By speaking with and interviewing organic and sustainable farmers from around the globe, I hope to better my own understanding of the earth and plants that we all depend on. Please, join me.
The Sustainable Nomad 