In a special kitchen collaboration, Spanish chef Josean Alija of Nerua at the Guggenheim Museum Bilbao and chef Ryan Clift of Tippling Club are working together to present an experimental menu of eight signature courses from both restaurants. From Clift, expect the ever-popular crab with nashi pear, shiso purée and yuzu, followed by foie gras with apple, then A4 Toriyama wagyu with fruit tomato, horseradish and sea grapes.
As for Alija, the menu items include tomatoes with herbs and capers, prawn in veggie broth with enoki mushroom, curry and mint, as well as the cod kokotxa and green pepper pilpil sauce.