Type and press Enter.

Custom Blocks

Find below a demonstration of the
custom blocks included in the theme.

SOUL KITCHEN HERO IMAGE OR VIDEO BLOCK
Display a background image or background video with overlay text.
How it works

Example 1: Background Image / Dark Overlay 50% Width / Left Aligned Text

welcome

Flavors from
Around the World

Our daily changing menu represents the best of what our local markets have to offer.

Open 7 days 11am – late

Example 2: Background Image / Dark Overlay

welcome
enjoy an unforgettable culinary experience

Flavors from
Around the World

book your table

Example 3: Background Video / Dark Overlay

welcome
made with love

Flavors from around the WORLD

Taste the difference.
explore our menu
book your table

SOUL KITCHEN LOGOS BLOCK
Display press logos or logos of partners and optionally link them to any URL

SOUL KITCHEN CUSTOMER FEEDBACK BLOCK
Add a Customer Reviews Slider

“Everything about our experience was amazing, from pulling up to the valet, to the spectacular views, top notch food, five star service and sounds of the ocean while eating. ”
Christine Q., 2022, via Tripadvisor
“The views and the atmosphere are breathtaking, the food is spectacular and cooked to perfection. All around just a wonderful place to visit.”
Richard S., 2022, via Google Reviews
“The chef's tasting menu is outstanding, drinks are excellent and staff is attentive and very friendly. No details missed here.”
Jason V., 2022
“Customer service was on point and the food was out of this world. Every single dish had so much flavour. It was a great experience and we will definitely come back. ”
Kim and David R., 2021

SOUL KITCHEN MENU BLOCK
Display drink and food menu items.
Find more examples on the Menu Examples page

twentytwentyfour

breakfast

Nous cuisinons avec des produits frais et de saison, le menu peut donc varier. Merci de votre compréhension !
Magret de canard aux épices
Carotte confite, yaourts grecs et orange sanguine
30
Tartare de betterave fumée
Crème de chèvre frais et vinaigrette black beans
Kiwi vert
Meringue et crème vanille
Risotto de pommes de terre
Légumes verts de saison et morilles
Pavé de saumon
Cromesquis de fregola sarda, fenouil et patate douce
Menu Lunch
Selon l’humeur du chef, découvrez une entrée, un plat et un dessert qui changent chaque semaine.
2 services: €28 | 3 services: €35
28/35
Menu de saison (lunch)
Selon l’humeur du chef avec une entrée et un plat qui changent chaque semaine
24
Calamari Salad
Romaine lettuce, radish, lemon dressing
9
Shrimp Dumplings
Herbs, shallots, peanuts, chili sauce
16
Edamame
Sesame, cilantro, fleur de sel
8
Fried Tofu
Brokkolini, cauliflower, raisins
19
Tuna Sashimi
Crispy seaweed, truffle sauce, sesame oil
19
Poulpe de Galice Supplément menu de 6€
Crème de patate douce, salade de fenouil, fregola sarda et Harissa
36
Tartare de betterave fumée
Chèvre frais, black beans et betterave chioggia en pickles
18
Tartare de boeuf Supplément menu 5€
Os à moelle grillée et son condiment américain
25
Comme un moules frites
Siphon moules, chips allumette et spiruline
20
Castello del Poggio Moscato d’Asti
7
57
2020 Bourgogne. Domaine Bernard Moreau
7
56
Ruby Red Dragon
Grapefruit Rose Botanical Vodka, Yuzu Citrus, Hint of Pomegranate
14
Watermelon Mint Lemonade
Haku Vodka, Cold Pressed Watermelon & Citrus Juice, Essential Mint Oil
16
Mango Chili Martini
Herradura Blanco Tequila, St. Germain, House Spiced Mango Purée
19
Forgotten Fortuna
Scrumptious layers of Umami, malty-rice with a citrus and quince finish.
79
Pacific Ocean
Bright and lively with fruit and a great Riesling -like nose.
80
Well of Wisdom
Light, clean mouthfeel with subdued notes of stone-fruit.
52
Beautiful Liliy
Round, dry notes with an aromatic nose of fruit and blossoms.
51
Cucumber Passion
Cucumber infusion vodka, passionfruit nectar juice
13
Compo Viejo Cava, Rose
9
54
Veuve Clicquot Brut Yellow Label Champagne
7
48
Domaine Carneros Brut
11
48
Villa Sandi Prosecco Doc Rosé
6
58
Champagne Nicolas Feuillatte Brut Reserve Exclusive
7
65
Tartare de boeuf
Légumes pickles et vinaigrette
Pinot Grigio Bollini, Trentino, Italy, 2018
7
54
Chardonnay Laguna, California 2017
7
52
Alpha Omega Chardonnay 2017
5
42
Ponzi Vineyards Pinot Gris 2018
6
47
Kim Crawford Sauvignon Blank
6
42
Domaine du Salvard Cheverny Blank 2018
6
45
Espresso
3
Black Dot Sake Honjozo
Clean and soft, hints of mountain flowers on the nose with fruit structure throughout.
9
Well of Wisdom – Tozai Ginjo, Kyoto
Light, clean mouthfeel with subdued notes of stone-fruit.
12
Cappucino
5
Cortado
4
Macchiato
3
Double Espresso
4
Pavlova aux kiwis
Jus de kiwi et pomme à l’estragon et crème montée à la vanille
12
Langue de Boeuf Mijotée
Sauce au raisin sec, madère et siphon pomme de terre
29
Menu de saison
Dans le menu, vous pouvez sélectionner une entrée, un plat et un dessert parmi les différentes options disponibles à la carte
48
Oysters
Shallot foam, lime
28
Croustillant de chocolat Supplément menu 3€
Chocolat du Pérou, caramel beurre salé, cacahuète et glace vanille/gingembre
15
Suntory Toki
Toki, meaning “time” in Japanese, boasts notes of pink grapefruit, almonds and a light vanilla finish
18
Yamazaki 12 Years
This is a floral and fruity single malt reminiscent of scotch but in a style that is very much its own
16
Le fromage Supplément menu 8 €
Sélection de fromage de la fromagerie l’Estive
18
Hibiki Japanese Harmony
Japanese whisky with well-defined flavors of almond, dried fruit and nougat
16
Risotto de pomme de terre
Crème de morilles, asperges vertes et fèves
28
Buddha's Feast
Five-spice tofu, savory sauce, green beans, shiitakes, broccoli, carrots
12
Fried Chicken bun
Gochujang, pickled radis
11
Peking Duck
For Two
36
Asian green stir fry
Pea shoots, chinese broccoli leaves
7
Spicy eggplant
Togarashi yogurt, curry, soybean chili
7
Coconut rice
5
Steamed fragrant rice
4
Shiso Fine (serves 4)
Choya Yume Plum Wine, Apricot liqueur, Ginger Liqueur, Dolin Dry, Lemon Juice
24
Ginger Geisha
Ginger Liqueur, Shochu, Fresh Lime, Ginger Beer
12
Haku Ringo
Haku Japanese Rice Vodka, Amontillado Dry Sherry, Grand Marnier, Apple, Honey
11
Tokyo Drift
Lucy Liu Arancia Rossa liqueur, Frapin Cognac, Yuzu-shu, Fresh lemon & Lime Juice
13
Suika Ninja
Watermelon Soju, Olmeca Tequila Reposado, Heering Cherry Liqueur, fresh lime juice
12
Drunken Chicken
Shao xing wine, shiitake mushrooms, broccoli, carrots, green onion dressing
22
Green papaya salad
shrimp, chili & lime
12
Black pepper calamari
Galangal dressing, roasted rice, thai basil
14
Tumeric spiced cauliflower
Sesame tofu dressing, furikake
11
Kingfish sashimi
Green nam jim, coconut & thai basil
15
Caramelised betel leaf
Pineapple, Chili
12
Pacific oysters (price per piece)
Ponzu, sriracha
5
Thai chicken lettuce cups
Chilis, thai basil, crispy garlic, fried egg
13
Shishito Peppers
Yuzu, sesame
9
Edamame
maldon sea salt
8

Nous cuisinons avec des produits frais et de saison, le menu peut donc varier. Merci de votre compréhension !
Magret de canard aux épices
Carotte confite, yaourts grecs et orange sanguine
30
Tartare de betterave fumée
Crème de chèvre frais et vinaigrette black beans
Kiwi vert
Meringue et crème vanille
Risotto de pommes de terre
Légumes verts de saison et morilles
Pavé de saumon
Cromesquis de fregola sarda, fenouil et patate douce
Menu Lunch
Selon l’humeur du chef, découvrez une entrée, un plat et un dessert qui changent chaque semaine.
2 services: €28 | 3 services: €35
28/35
Menu de saison (lunch)
Selon l’humeur du chef avec une entrée et un plat qui changent chaque semaine
24
Calamari Salad
Romaine lettuce, radish, lemon dressing
9
Shrimp Dumplings
Herbs, shallots, peanuts, chili sauce
16
Edamame
Sesame, cilantro, fleur de sel
8
Fried Tofu
Brokkolini, cauliflower, raisins
19
Tuna Sashimi
Crispy seaweed, truffle sauce, sesame oil
19
Poulpe de Galice Supplément menu de 6€
Crème de patate douce, salade de fenouil, fregola sarda et Harissa
36
Tartare de betterave fumée
Chèvre frais, black beans et betterave chioggia en pickles
18
Tartare de boeuf Supplément menu 5€
Os à moelle grillée et son condiment américain
25
Comme un moules frites
Siphon moules, chips allumette et spiruline
20
Castello del Poggio Moscato d’Asti
7
57
2020 Bourgogne. Domaine Bernard Moreau
7
56
Ruby Red Dragon
Grapefruit Rose Botanical Vodka, Yuzu Citrus, Hint of Pomegranate
14
Watermelon Mint Lemonade
Haku Vodka, Cold Pressed Watermelon & Citrus Juice, Essential Mint Oil
16
Mango Chili Martini
Herradura Blanco Tequila, St. Germain, House Spiced Mango Purée
19
Forgotten Fortuna
Scrumptious layers of Umami, malty-rice with a citrus and quince finish.
79
Pacific Ocean
Bright and lively with fruit and a great Riesling -like nose.
80
Well of Wisdom
Light, clean mouthfeel with subdued notes of stone-fruit.
52
Beautiful Liliy
Round, dry notes with an aromatic nose of fruit and blossoms.
51
Cucumber Passion
Cucumber infusion vodka, passionfruit nectar juice
13
Compo Viejo Cava, Rose
9
54
Veuve Clicquot Brut Yellow Label Champagne
7
48
Domaine Carneros Brut
11
48
Villa Sandi Prosecco Doc Rosé
6
58
Champagne Nicolas Feuillatte Brut Reserve Exclusive
7
65
Tartare de boeuf
Légumes pickles et vinaigrette
Pinot Grigio Bollini, Trentino, Italy, 2018
7
54
Chardonnay Laguna, California 2017
7
52
Alpha Omega Chardonnay 2017
5
42
Ponzi Vineyards Pinot Gris 2018
6
47
Kim Crawford Sauvignon Blank
6
42
Domaine du Salvard Cheverny Blank 2018
6
45
Espresso
3
Black Dot Sake Honjozo
Clean and soft, hints of mountain flowers on the nose with fruit structure throughout.
9
Well of Wisdom – Tozai Ginjo, Kyoto
Light, clean mouthfeel with subdued notes of stone-fruit.
12
Cappucino
5
Cortado
4
Macchiato
3
Double Espresso
4
Pavlova aux kiwis
Jus de kiwi et pomme à l’estragon et crème montée à la vanille
12
Langue de Boeuf Mijotée
Sauce au raisin sec, madère et siphon pomme de terre
29
Menu de saison
Dans le menu, vous pouvez sélectionner une entrée, un plat et un dessert parmi les différentes options disponibles à la carte
48
Oysters
Shallot foam, lime
28
Croustillant de chocolat Supplément menu 3€
Chocolat du Pérou, caramel beurre salé, cacahuète et glace vanille/gingembre
15
Suntory Toki
Toki, meaning “time” in Japanese, boasts notes of pink grapefruit, almonds and a light vanilla finish
18
Yamazaki 12 Years
This is a floral and fruity single malt reminiscent of scotch but in a style that is very much its own
16
Le fromage Supplément menu 8 €
Sélection de fromage de la fromagerie l’Estive
18
Hibiki Japanese Harmony
Japanese whisky with well-defined flavors of almond, dried fruit and nougat
16
Risotto de pomme de terre
Crème de morilles, asperges vertes et fèves
28
Buddha's Feast
Five-spice tofu, savory sauce, green beans, shiitakes, broccoli, carrots
12
Fried Chicken bun
Gochujang, pickled radis
11
Peking Duck
For Two
36
Asian green stir fry
Pea shoots, chinese broccoli leaves
7
Spicy eggplant
Togarashi yogurt, curry, soybean chili
7
Coconut rice
5
Steamed fragrant rice
4
Shiso Fine (serves 4)
Choya Yume Plum Wine, Apricot liqueur, Ginger Liqueur, Dolin Dry, Lemon Juice
24
Ginger Geisha
Ginger Liqueur, Shochu, Fresh Lime, Ginger Beer
12
Haku Ringo
Haku Japanese Rice Vodka, Amontillado Dry Sherry, Grand Marnier, Apple, Honey
11
Tokyo Drift
Lucy Liu Arancia Rossa liqueur, Frapin Cognac, Yuzu-shu, Fresh lemon & Lime Juice
13
Suika Ninja
Watermelon Soju, Olmeca Tequila Reposado, Heering Cherry Liqueur, fresh lime juice
12
Drunken Chicken
Shao xing wine, shiitake mushrooms, broccoli, carrots, green onion dressing
22
Green papaya salad
shrimp, chili & lime
12
Black pepper calamari
Galangal dressing, roasted rice, thai basil
14
Tumeric spiced cauliflower
Sesame tofu dressing, furikake
11
Kingfish sashimi
Green nam jim, coconut & thai basil
15
Caramelised betel leaf
Pineapple, Chili
12
Pacific oysters (price per piece)
Ponzu, sriracha
5
Thai chicken lettuce cups
Chilis, thai basil, crispy garlic, fried egg
13
Shishito Peppers
Yuzu, sesame
9
Edamame
maldon sea salt
8

SOUL KITCHEN MENU WITH TABS BLOCK
Display drink and food menu items in tabs.
Find more examples on the Menu Examples page

SOUL KITCHEN TEAM BLOCK
Display information about your team.
Find more examples on the Team Block Examples page

Executive Chef

Jason Shetty

Favorite food: Grilled Talapia with Crayfish Sauce
Restaurant Manager

Jen Lewis

Favorite Food: Tumeric spiced cauliflower
co-head chef

Aaron Shaw

favorite food: Pacific oysters with ponzu sauce
Service Manager

Gwyn Lee

Favorite food: Roasted King Crab with Uni Serrano

SOUL KITCHEN GALLERY BLOCK
Display a masonry layout image gallery with overlay caption on hover

spiced poached pears
scallops with orange butter

SOUL KITCHEN BLOG BLOCK
Display your blog posts

No posts matched your criteria.

SOUL KITCHEN CONTENT BOXES BLOCK
Display a grid of boxes in a masonry layout, in all kinds of shapes and sizes and link them to any pages, blog posts, shop items or any external URL.
Find more examples on the the Content Boxes Examples page.

FULL-SERVICE CATERING
Learn More
SOUL KITCHEN MALIBU
Open for dine in
OUR TEA SELECTION
Rituals for Focus, Health & Slowness
PRIVATE DINING & EVENTS
Book Now
SUNDAY BRUNCH
Every Sunday 9am – 1pm

SOUL KITCHEN SUBTITLE BLOCK
Add a Subtitle above Headlines

Quality is at heart of everything we do

SOUL KITCHEN SOCIAL ICONS BLOCK
Display a list of icons and link them to your social profiles

SOUL KITCHEN DIVIDER BLOCK
horizontal or vertical