Salmon tartare with avocado and Peruvian illanka chocolate. Salmon tartare with avocado and Peruvian illanka chocolate.

Available from April 17-24 over Easter, Nobu Chocolate Week will feature a menu collaboration by Nobu chef de cuisine Herve Courtot and the team at Valrhona.

As part of this menu, guests will sample a chocolate cocktail, followed by salmon tartar with avocado and dark Peruvian illanka chocolate salsa and a delicious Chilean sea bass with white ariaga caviar butter. A beef tenderloin with red anticucho teriyaki and artichoke chips will also feature.

Nobu’s signature sushi dishes will also be served as part of the delicious menu, including the black cod with miso and rock shrimp tempura, before guests move onto the special menu’s finale, apple yuzu millefeuille and the acclaimed petit four - all of course layered in chocolate.

The restaurant will also be home to a chocolate dress hand crafted by Guillaume Roesz, MEA Pastry Chef - Valrhona and House of Hashe’s designer Ava Hashemi. The dress will take nearly 24 hours to make, as the chocolate needs to be melted and then cooled before being warmed to approximately 30 degrees Celsius to create shavings that will be added to the dress before the chocolate crystallises. 

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