Anima Project: The Chefs’ Stories

A limited-run five-course Mediterranean dinner created by Mediterra's kitchen team. The menu includes a snow crab tartlet, scallop with pineapple and coastal plants, Murray cod with clam velouté, chicken ballotine with kale and mushroom, and Amalfi lemon crema with red-wine-poached pear. Dinner service is advertised, but no event-specific start or end time is stated.