Fourth Flight Dinner: Chilean & Japanese Seafood Fusion

On January 25, 2024, the Fourth Flight showcased a collaboration between Chilean chef Ignacia Valdes and artist Lucia Rodriguez. The event featured an eight-course dinner combining seafood with Japanese influences.

The menu included dishes like Oyster and beetroot, combined with a beetroot Pisco sour. Nori and cochayuyo tuile with tuna made in 3 ways; sashimi, tartare and tataki with a lemon gel. An elevated hash brown with snow crab and Aji verde. Leeks and Ikura. Lobster with celery and Merken hollandaise. Duck with a satay condiment and black garlic mushroom pure. And for finishing miso-manjar with wasabi coconut icecream.