OCHO Tasting Menu

In-PersonVenice, Venice


Pop-up space
Available for purchase
Large (15-20 Guests)
seafood, latin american
A 5-course progressive Latin seafood tasting menu. Would work with client and create menu based off of their preferred seafood preference. Examples below give a general feel to the menu, it would be one item from each category, and can be made as is, or modified. Menus based off seasonality and quality of seafood.

Menu detail

First Course
Salbute Crab. Tomato. Radish. Tostada Tempura Hoja Santa. Snapper Sashimi. Blood Orange-Habanero Kosho. Toro Ninja Radish. Tomato Vinaigrette. Serrano.
Second Course
Small Plate
Razor Clam Crudo Orange. Fresno Chile. Cilantro. Mint. Spot Prawn Ceviche Fried Head. Leche de Tigre. Chile. Sea Urchin Fresno Chile. Habanero-Lime Foam. Edible Flowers.
Third Course
Small Plate
Crab Tostada Kumquat. Avocado Puree. Fresno Chile. Halibut Aguachile Citrus. Avocado. Cucumber. Cilantro Blossoms. Jumbo Lump Crab Masa Broth. Avocado. Tomatillo. Jalapeno Puree. Seared Scallop Corn Puree. Guajillo Oil. Micro Cilantro. Arroz con Congrejo Jumbo Lump Crab. Corn Rice Porridge. Fresno Chile. Crispy Onion.
Fourth Course
Braised Octopus Roasted Potatoes. Huancaina Sauce. Olive Tapenade. Cured Egg Yolk. King Crab Leg Butter Poached. Crab Fat Romesco. Avocado Puree. Radish. Lobster Coconut-Tamarind Broth. Finger Lime. Chile de Arbol Oil.
Fifth Course
Rose Raspado Vanilla Bean Ice Cream. Rosé Granita. Strawberry. Strawberry Meringue. Lime Zest. Tres Leches Almond Milk Soaked Cake. Condensed Milk Whip Cream. Whole Milk Crumble.


Welcome Cocktail
Additional Course
Wine Pairing

OCHO Tasting Menu

In-PersonVenice, Venice
(Exact Address will be shared upon purchase.)