OYA Fusion

Creamy soup made from chestnuts. Mild, nutty, and comforting flavor. Served hot, usually as a starter.

Slow-cooked (confit) shredded lamb wrapped in puff pastry. Contrast between the crispy pastry and the melting, flavorful meat.

Whole Camembert baked with thyme until melted. Hot, runny, and fragrant cheese. Eaten by dipping breadsticks (mouillettes) into it.

Fried spring rolls filled with chicken. Crispy wrapper and savory filling. Often served with salad and sweet and sour sauce.

Shrimp coated in a light and airy batter. Very crispy on the outside and tender on the inside. Japanese-inspired dish.

Egg baked in a ramekin with mushroom cream. The white is set but the yolk remains runny. Rich and creamy, to be enjoyed with bread.

Raw salmon fillet marinated in salt, sugar, and dill, served with Granny Smith apple. Fresh flavor and melting texture of the fish contrasting with the crisp acidity of the apple.

Salad of romaine lettuce, grilled chicken, croutons, parmesan, and creamy Caesar dressing. Mix of crunchy and tender textures. A hearty and fresh classic.

Italian rice dish slowly cooked to a creamy consistency, with chicken, broccoli, and peas. Creamy texture and mild flavors.

Large tube-shaped pasta served in a spicy tomato sauce with chili and garlic. Piquant and flavorful dish.

Long, flat pasta served with pan-seared baby squid. Delicate seafood flavor and tender texture.

Grilled white fish fillet on a hot plate (plancha). Crispy skin and tender, flaky flesh. Light and refined flavor.

Salmon fillet prepared with a crispy crust flavored with cumin and basil. Fatty and rich fish enhanced by aromatic spices.

Very large shrimp roasted with a parsley and garlic mix. Firm, juicy, and fragrant flesh. Often needs to be peeled at the table.

Raw salmon diced, seasoned, and mixed with avocado. Melting and creamy texture. Fresh dish served cold.

Grilled beef cut, marbled and juicy, served with a creamy peppercorn sauce. Rich meat flavor with a spicy touch.

Slow-roasted lamb shank portion. The meat is extremely tender, confit, and falls off the bone. Intense and flavorful.

Marinated and grilled Thai-style beef dish (Suea Rong Hai). Served sliced with a spicy, sour, and salty sauce. Exotic and smoky flavors.

Chicken marinated in yogurt and a blend of Indian spices, then roasted. Characteristic reddish color, spicy and slightly smoky flavor.

Raw minced beef seasoned with capers, onions, and sauces. Tender and fresh texture. A French brasserie classic.

Hot sandwich with a beef patty, melted cheese, and toppings in a round bun. Savory, juicy, and hearty.

Extra portion of your choice of side dish.

Dessert of pears poached in syrup, served with vanilla ice cream and drizzled with hot chocolate. Delicious mix of hot and cold.

Cream cheese cake on a crushed biscuit base, flavored with mango. Creamy texture and exotic fruity flavor.

Individual chocolate cake with a molten center, served warm with a scoop of vanilla ice cream. Intense chocolate and decadent.

Dome-shaped pastry, likely a light passion fruit mousse. Tart and sweet flavor, creamy texture.

Layered Italian dessert with mascarpone, soaked biscuits, and cocoa or Nutella. Creamy and rich texture.

English tart with bananas, cream, and toffee on a biscuit base. Very sweet and creamy.

Coffee served with an assortment of small desserts (petit fours). Perfect for tasting several sweets in small portions.