Meaning “from the leaves” in Latin, expect a plant-based, stand-alone and wholesome collaborative menu overseen by celebrated plant-based Chef Matthew Kenney, the founder of Plant Food + Wine and numerous restaurants worldwide. The concept eatery has been developed in partnership with KBW Ventures founded by HRH Prince Khaled bin Alwaleed bin Talal, with outlets in Beverley Hills and Bahrain.
It features 12 plant-based dishes spread across starters, entrees and desserts including green herb tacos filled with roasted squash and king oyster barbacoa, cacio e pepe kelp noodles with a cashew pepper sauce, and desserts such as a coconut cream pie with macadamia crust. The garden oasis-style venue has been sits in the centre of the resort and features palm trees, greenery and lawns.
Health conscious, plant-based meals
Watermelon poke marinated in a flavourful ponzu lime broth; hearts of palm ceviche with California fruit, vegetables and edible flowers; beet hummus with oregano cream; green herb tacos filled with roasted squash and king oyster barbacoa; and the signature cacio e pepe kelp noodles with a cashew pepper sauce.