A dance between fine art, elevated flavors, and hand picked vintage champagne mounted by Ballet Philippines’ President Kathleen Liechtenstein. The bon vivant and art patron prepared a menu of wonderfully unexpected flavors, paired with vintage champagne. Everything on the table, made from scratch and lovingly sourced from around the world. It was a sensorial feast enjoyed in the presence of Gabriel Barredo’s kinetic art and convivial company. Her menu, from Apero to after-hours bites was in itself a masterpiece. Every sip and bite, made sweeter by lively conversation, the unfolding of new friendships, and creation of cherished memories. Lastnight’s menu read: Apero of Jamon Joselito Gran Reserva, Kalamata Olives, Cherry Peppers, Lavosh, Zaatar Pita Dried fruits board of Medjool Dates, Malatya Apricots, Symrna Figs Nuts board of Mamra Almonds, Elliot Pecan, Giresun Hazelnut, Megara Pistachio, Chilean Walnuts Cheese board of Gudbranelsdalen, Olmeda, Boursin, Cambozola, Truffle Gouda, Muscat Grapes Amuse Bouche: Fresh figs, roquefort, orange honey, pomegranate, sage Soup: Brie cream with watermelon and oregano Salad: Three tier salad of edible flowers, fruits, grains, cheeses and nuts Entree: Sevruga caviar on Perigold foie gras with pine and champagne jelly Palate cleanser: Homemade Sorbet from Alabang mangoes Mains: Patagonia tooth fish with Kibbutz spices, elderberry with Hokkaido scallops Dessert: Gabriel’s Symphony of Halva Mousse, Yuzu Chocolate, Pistachio Dream and Raspberry Cream After-hours: Pomegranate with Honey plus a cameo by an acclaimed appellation from medieval Montalcino in Tuscany.