Terrona is proud to introduce its first official seasonal menu, built around winter citrus and earthy winter produce. The Mediterranean climate has always been defined by contrasts—bright sun meets rugged earth, sweet fruit meets bitter greens—and our new menu honors that balance.

The highlight this season is our Citrus Ember Seabass, grilled over low heat and finished with blood orange zest and charred-lemon oil. It’s a dish that tastes like cold mornings and warm sunlight at the same time.

For pasta lovers, the Saffron Butter Tagliatelle brings floral warmth to winter evenings. And for those craving comfort, our Roasted Fennel Soup offers a gentle sweetness that pairs beautifully with herb focaccia.

Our team spent weeks testing variations to ensure each dish expressed both simplicity and depth. “Seasonality is not just about using fresh ingredients,” Chef Linh explains. “It’s about cooking with the mood of the season.”

The seasonal menu will rotate every three months, allowing Terrona to stay aligned with the rhythm of the earth—and giving guests something new to look forward to each visit.