Made with Spanish octopus that's slow-cooked until tender, then pressed and sliced paper-thin. Dressed with lemon vinaigrette, capsicum, microgreen cilantro and chive for Mediterranean brightness.
Tips from diners
The octopus is incredibly tender from the slow-cooking method. Share it as a starter before mains.
A giant taco that's become one of the restaurant's signature items. Features chef da Costa's fusion approach with unexpected ingredients and generous portions that reviewers say can easily be shared.
Tips from diners
This is much larger than a typical taco. One taco can serve two people if you're ordering multiple dishes.
A 250-gram cut of wagyu rump grilled and served with house-made chimichurri and a side of truffle Parmesan spaghetti. Reviewers note the generous portion and the pairing of Portuguese-style chimichurri with Japanese wagyu.
Tips from diners
The truffle spaghetti comes as a side and pairs well with the chimichurri. Ask for your preferred doneness.
Hokkaido scallops cooked on a plancha to achieve a golden crust while keeping the center sweet and tender. One of chef da Costa's signature preparations that highlights the quality of the seafood.
Tips from diners
This is priced premium but reviewers say the quality matches. Order if you want the full SEEN experience.
Roasted golden beets sliced carpaccio-style and finished with sweet caramelized macadamia nuts. A vegetarian starter that reviewers note for its balance of earthy beet and nutty sweetness.
Tips from diners
One of the few creative vegetarian options on the menu. The caramelized macadamias add a nice textural contrast.
A thick-cut Berkshire pork chop cooked with the classic Rossini treatment, topped with seared foie gras and finished with truffle. Chef da Costa's take on this French preparation using premium Berkshire pork.
Tips from diners
The foie gras topping makes this rich. Pair it with lighter starters or share it if you're ordering multiple mains.
The third global outpost of Portuguese chef Olivier da Costa's SEEN concept, following locations in São Paulo and Lisbon. Set across two floors at AVANI Riverside, the 26th floor houses the restaurant and lounge while the 27th floor features an open-air rooftop bar with skyline views.
Book a table near the windows for the best river views. The restaurant fills up quickly on weekends.
The 27th floor rooftop bar is open-air while the 26th floor restaurant is indoor-outdoor. Check weather before choosing.
Smart casual dress code enforced. No sportswear, flip-flops, sleeveless tops, or open shoes for men allowed.
Hotel guests get 15% off food and beverages from the a la carte menu, excluding champagne.
DJ music gets loud in the evening, making conversation difficult. Come earlier for a quieter dinner or later for the party vibe.
Page last updated: