Menu Development for Tapas & Tiki Bar
I created a bold and playful food menu designed to complement the exotic cocktail experience of a modern tiki bar in Naples. The offering was structured around small plates and shareable bites with Latin-American and Asian-Pacific influences—think Octopus taco with peanuts aioli, yuzu ceviche, fried plantain with hand pasted guacamole , and tropical lobster rolls. Each dish was developed to pair with the bar’s curated rum-based drinks, enhancing the balance of acidity, sweetness, and spice while keeping prep efficient for a high-paced cocktail environment. From recipe design to plating and workflow guidance, I shaped a cohesive food identity that supported the brand’s immersive concept.
Octopus taco - Peanuts pesto - Pico de gallo
Slow cooked Lobster roll - Lime&Chives Maio
Rhum Cured Egg Yolk - Beef Tartare
Salted Peanuts Mango Cheescake
Fried Platano - Salsa Roja
Octopus taco - Peanuts Salsa - Pico de gallo
Sea Bass Ceviche - Yellow Tomatoes - Quinoa
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