Asian Avant-Garde
Asian Avant-Garde
Bold Asian flavors. California ingredients. French technique. Japanese precision. New American freedom.
A tom yum memory becomes a raw seafood course. Char siu finds its way into a bordelaise. XO becomes the foundation of fried rice finished with Santa Barbara spot prawn. Uni arrives in a handroll with aged shoyu — or somewhere you would never expect it.
The goal is not fusion for the sake of novelty. It is a feeling: I know this flavor. I have just never experienced it like this.
Hyper-seasonal · never repeating · always reaching
YEAT HAY Asian Chimichurri
The sauce that started arguments — herbs, heat, and fire smoke over grilled meats.
Hokkaido Scallops & Caviar
Sweet, cold, and briny — dressed in the shell and finished tableside.
Tom Yum Spot Prawn Ceviche
A Bangkok memory rebuilt around live Santa Barbara spot prawns.
Kombu Dry-Aged Duck, Char Siu Bordelaise
Cantonese barbecue meets the French mother sauces.
XO Fried Rice, Tempura Spot Prawn
Deep pantry funk, crackling shell, and rice that never sits still.
Uni Handroll, Aged Shoyu
Warm rice, cold uni, crisp nori — eaten in the ten seconds it deserves.
Roasted Trout, White Truffle Chili Crisp
Restraint on the fish, none in the condiment.
From the Line
“I know this flavor. I have just never experienced it like this.” — The feeling every menu chases
Menus are hyper-seasonal and never repeat. The next one is being written now — at a supper club table, a farm above the city, or a dinner built around you.
Curious about the chef behind the food? About Rosalynn →
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