View fullsize all that follows 〰️ chilled brassica, green peppercorn vinaigrette, aerated mimolette #annalenaxo
View fullsize bait and switch 〰️ cured and smoked albacore tuna, xo, shiso // oyster, apple and jalapeño mignonette, foie gras #annalenaxo
View fullsize duck sausage nugget, duck pâté, shaved black truffle alongside ‘aged with grace’ #annalenaxo
View fullsize Tiago Sampaio of Folias de Baco’s work under the ‘Uivo’ label represents a deliberate rejection of conventional Duoro winemaking, focused on freshness and playful drinkability. An unconventional blend of Pinot Noir and Touriga Franc
View fullsize Asín tubuók, rare salt from the Philippines, crafted by filtering seawater through ashes. The finishing touch atop Rodeo: Espolon Blanco Tequila, Galliano Vanilla, Blood Orange, Lime, Garibaldi Foam #annalenaxo
View fullsize bait and switch ~ cured and smoked albacore tuna, xo, shiso // oyster, apple and jalapeño mignonette, foie gras #annalenaxo
View fullsize Iver finding the perfect spot for a new addition to Chefs’ sticker collection #annalenaxo
View fullsize We are currently looking to add to our culinary team. • Sous Chef • Cooks These roles are ideal for individuals with strong foundations, a refined palate, and a deep curiosity for technique, seasonality, and thoughtful creativity. You'l
View fullsize aged with grace 〰️ aged duck, daikon, sake ponzu vinaigrette #annalenaxo
View fullsize Wall of fame #annalenaxo
View fullsize RJ with the final touches on 'far from the tree,' ~ roast apple financier, sunchoke, miso apple caramel #annalenaxo
View fullsize To begin. #annalenaxo #cheeseburger2050
View fullsize Our newly redesigned space is waiting for you. @oddoneoutdesign #annalenaxo
View fullsize Cult favourite Loire Valley producer Domaine de L'Ecu looks to the Rhône for fruit for their Love & Grapes 'Nobis.' All of the sultry depth that you'd expect from Syrah with an unexpected freshness and playful texture. #annalenaxo
View fullsize This week marks the start of the 12th year of AnnaLena. We look forward to what this new chapter brings and we will continue to commit to our evolution for our teams and above all for you, our guests. Thank you for trusting us as we do what we do
View fullsize slow and low 〰️ beef striploin, braised cheek, vadouvan, broccolini, madeira jus #annalenaxo