The collaboration dinner between Chef Edouard Deplus and Giorgio Rapicavoli at Edge Brasserie promises an exceptional eight-course menu featuring unique and innovative dishes.
The evening features a blend of Chef Deplus’ and Chef Rapicavoli’s culinary talents, showcasing a variety of dishes like Wagyu Tartar, Squid Tagliatelle Carbonara, and desserts like Tropical Fruit Sorbet.
Reservations for the exclusive dinner on August 31st can be made through Open Table or by calling the restaurant directly, ensuring that guests experience these unique flavors.
Shimuja launches new lunch specials aiming to satisfy cravings for comforting dishes, enhancing the dining experience during weekday lunch hours.
[
Collection
]
[
|
...
]