ONE Dine at One World Observatory

Fresh, thinly sliced raw scallops served with crisp shaved fennel and a vibrant, tangy tomato vinaigrette.

Creamy artisan burrata paired with rich broccolini pesto, bitter chicory greens, and toasted garlic breadcrumbs for texture.

Crisp endive and Little Gem lettuce tossed with shaved fennel, salty ricotta salata, sweet raisin agrodolce, and crunchy candied pecans.

Crispy fried cauliflower florets tossed in a sweet and spicy gochujang glaze, dusted with togarashi seasoning, and finished with fresh lime juice.

Golden-fried risotto balls stuffed with sweet summer corn and savory Grana Padano cheese, finished with freshly chopped chives.

Tender charred octopus served over roasted new potatoes, zesty North African chermoula, smoky andouille sausage, and a hint of Urfa chili.

Plump steamed mussels served in a fragrant coconut saffron broth, accompanied by warm char-grilled sourdough bread for dipping.

Al dente bucatini pasta tossed with tender English peas, crisp asparagus spears, and finely aged Grana Padano cheese.

Herb-roasted rotisserie chicken served alongside traditional cornmeal cou-cou, sautéed wild mushrooms, and a rich savory chicken jus.

Pan-seared sea bream fillet atop robust romesco sauce and herb chermoula, finished with crispy fried channa and a delicate herb salad.

Seared 16-ounce Prime New York strip steak served with caramelized tender leeks and a glossy, rich red wine bordelaise sauce.

Baked orecchiette pasta smothered in a rich, creamy cheese sauce and topped with a golden-brown crispy crust.

Tender caramelized roasted carrots drizzled with sweet wildflower honey and sprinkled with crunchy Marcona almond dukkah spice.

Smoky charred Chinese broccoli tossed in a nutty brown butter vinaigrette and topped with crispy fried shallots.

Roasted Maitake mushrooms seasoned with warm Jamaican jerk spices, served with tangy salsa verde and spicy pickled Fresno chilies.

Fresh, delicately sliced raw scallops garnished with crisp shaved fennel and drizzled with an aromatic tomato vinaigrette.

Silky burrata paired with earthy broccolini pesto, bitter chicory greens, and a crunch of artisan pumpernickel crisp.

Golden cauliflower florets coated in a sweet-and-spicy gochujang glaze, finished with togarashi seasoning and fresh lime squeeze.

Tender calamari soaked in buttermilk, fried to crispy perfection, and served with zesty pepperoncini peppers and classic marinara sauce.

Artisanal flatbread topped with savory prosciutto, sliced sweet pears, creamy ricotta, fresh watercress, honey, and crunchy toasted seeds.

Steamed mussels in a luscious coconut saffron broth served alongside a generous portion of crisp golden French fries.

Perfectly grilled salmon fillet rested atop crisp Gem lettuce, thinly sliced fennel, creamy ricotta salata, raisin agrodolce, and candied pecans.

Juicy custom-blend beef patty topped with melted Gruyère, caramelized port wine onions, and tartar sauce on a toasted brioche bun, served with French fries.

Crispy beer-battered cod fillet served on a toasted brioche bun with crisp lettuce, rich tartar sauce, and a side of hot French fries.

Crispy fried chicken breast drenched in tangy Buffalo sauce, layered with creamy coleslaw, bread and butter pickles, and cool ranch dressing on a brioche bun, served with French fries.

House-made condensed milk ice cream paired with spiced tender apples, crunchy graham cracker crumble, and golden honeycomb crisp.

Silky pineapple custard infused with Jamaican spiced rum, served with crisp, spicy ginger cookies.

Warm chocolate lava cake with a molten fudge center, accompanied by fresh tart raspberries and a scoop of velvety vanilla gelato.