The bison tartare with Korean mustard and maui onions.
Roast duck breast with cabbage, pastrami jus, and marble rye tuille.
Short rib rolled dumplings with brussels sprouts, charred onion, and beef jus.
Fig and vanilla custard.
Hokaido scallop with satsuma koshu and white ponzu
Chestnut spaghetti with shitake mushrooms, snow peas, and burrata.
The chef preparing her short rib dumplings at Native.
The restaurant’s bar.
Main dining area with mural.
Terrace for al fresco dining.