The Current Menu
Seasonal. Composed. Each bowl photographed in raking natural light — hover to learn its story.
Bowl Architectures
Every bowl is a cross-section of intention. Each layer placed in sequence, never improvised.
The signature bowl. Six deliberate layers.
Sourcing
Solstice
6 deliberate layers
Belém sorbet — 30-second swirl technique
Scattered from 30cm for even distribution
Pandan-scented, piped in three arcs
Diced to 8mm, placed with offset tweezers
Ground fresh, dusted through a fine sieve
Harvested in the Catskills, applied last
Ice Crystal Texture
The base is kept at −14°C until the moment of assembly. At that temperature, açaí crystals are visible under raking light — a sign the sorbet was never over-blended.
As Seen in the Wild
Customer photos reposted as-is — no retouching, no reshooting.
@maya.wellness.nyc
"my morning ritual, non-negotiable"
@brendan.moves
"post-vinyasa fuel. the mist bowl hits different"
@lena.creates
"obsidian > everything"
@siosaia.eats
"too pretty to eat. ate it anyway"
@tomoko.nyc
"glacier bowl for the third time this week"
@rafael.m.photo
"the brûlée crack. the gold leaf. unreal."
Twenty bowls.
Untouched for the flat-lay.
Product launches, studio openings, brand activations. Each catering tray arrives pre-composed — garnishes placed, cream piped, flowers set. You have a 12-minute window before the ice crystals melt.
20+
Min order bowls
48hr
Advance notice
3
NYC locations
"We ordered 30 bowls for our Soho launch. They arrived looking like a cookbook shoot. Half the guests didn't eat theirs for twenty minutes."
