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CHEF SPERXOS
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Burrata salad with tomato crispy skin Lying on greek dehydrate olives dressing with greens
pesto ( V )
Wagyu steak hanging on purple carrot pure , greens buster purée , carrot purre serving with collagen sauce
Smoky Purple berries, mint infused Wild bee honey ( V )
Foggy Greek orange cake laying on top of ice mountains ( V )
Organic earthy citruses, wild crispy orange skin cigars ( V )
Fruit of the sea ‘’Scallops’’ touching on the fresh shell glowing in the citrus foam