Core
Recipes
Every dish, every sub-recipe, every menu. Costed to the gram, allergen-mapped, approved to a standard, deployed to properties.
Active recipes
284
97% standardised
Sub-recipes
86
stocks · jus · sauces · doughs · mixes
Menus in production
31
across 12 properties · 4 languages
Avg food cost
27.4%
↓ 0.8 pts vs target
Pending approval
6
2 over 5 days
| Code | Recipe | Cost % | Status | |
|---|---|---|---|---|
 | GSLX-AMB | Oyster · Ruby Mignonette · Osetra flagship · amuse | 28.3% | Final |
 | GSLX-BAR | Obsidian · Cacao flagship · cocktail · Obsidian Series N°01 | 17.2% | Final |
 | GSLX-MAIN | Turbot · Beurre Blanc · Sea Vegetables flagship · main | 30.3% | Final |
 | GSLX-DES | Passion Fruit Soufflé · Vanilla Anglaise flagship · dessert | 22.0% | Final |
 | GSLX-BTT | Hand-Cut Beef Tartare · Toast flagship | 8.0% | Final |
 | RCP-018 | Braised Wagyu short rib · saison jus | 24.6% | Active |
 | RCP-027 | Lobster · brown butter · charred lime | 29.1% | Review |
 | RCP-042 | Yellowfin crudo · yuzu kosho · sesame | 22.8% | Active |
 | RCP-051 | Escovitch snapper · pickled peppers | 26.0% | Active |
 | RCP-068 | Curry goat lo mein · scotch bonnet oil | 25.4% | Active |
| RCP-072 | Duck breast · confit leg tortellini | 31.2% | Alert |
 | RCP-084 | Beetroot tortelli · goat curd · dill oil | 18.7% | Active |
| RCP-091 | Mahi-mahi ceviche · leche de tigre | 23.1% | Active |
| RCP-104 | Wagyu bavette · smoked marrow butter | 28.9% | Review |
| RCP-118 | Passion fruit soufflé · vanilla anglaise | 19.4% | Active |
| RCP-127 | Coconut panna cotta · burnt sugar | 17.8% | Active |
| RCP-142 | Rum old-fashioned · demerara · orange | 14.2% | Active |
| RCP-156 | Watermelon aguachile · shrimp | 21.5% | Draft |
Click any row to open the recipe. Standard sheet, cost card, allergen matrix and approval history live together on one page.
Braised Wagyu short rib · saison jus
Nine-hour braise, brined 24 hours in juniper and star anise, glazed with saison reduction. Plated with charred baby leeks and bone marrow crumb. Approved to LX Standard, deployed to Marina Hotel signature restaurant.
Ingredients
Method
Brine short rib 24 h in juniper, star anise, black pepper, brown sugar, sea salt. Rinse, pat dry.
Sear all sides in copper rondeau at 220°C until deep caramelisation. Deglaze with saison, reduce by half.
Critical · sear temperature drives the crust
Add dark beef stock, mirepoix, thyme, bay. Cover, braise 145°C for 9 h. Rest 45 min in liquor.
Strain and reduce braising liquor to nappé consistency. Pass twice. Adjust with sherry vinegar and cold butter.
Char baby leeks over binchōtan until blistered. Brûlée bone marrow with blowtorch until glassy. Plate as illustrated in standard sheet.