Every dish tells a story of craftsmanship, passion, and the finest seasonal ingredients.
Half-dozen freshly shucked oysters with champagne mignonette and lemon pearls.
Toasted sourdough with marinated heirloom tomatoes, buffalo mozzarella, and basil oil.
Velvety bisque crafted from whole Atlantic lobster, enriched with cognac cream and garnished with claw meat.
Pan-seared duck foie gras with caramelized fig compote, brioche toast, and aged balsamic reduction.
Grade A5 wagyu, seared to perfection, served with roasted bone marrow butter and heritage vegetables.
Arborio rice slow-cooked with foraged wild mushrooms, finished with shaved black truffle and aged parmesan.
Crispy-skinned sea bass with roasted fennel, caperberry beurre blanc, and saffron potatoes.
Slow-cooked duck leg confit with lentil cassoulet, glazed root vegetables, and cherry jus.
French-trimmed rack with herbed crust, dauphinoise potatoes, asparagus, and mint-rosemary jus.
Silky vanilla bean custard with a perfectly caramelized sugar crust and seasonal berry compote.
Warm 70% dark chocolate lava cake with Tahitian vanilla ice cream and salted caramel sauce.
House-made ladyfingers soaked in espresso, layered with mascarpone cream and dusted with Callebaut cocoa.
Chef-paired wine glass curated by our head sommelier to complement your meal selection perfectly.
Our bespoke cocktail with aged dark rum, fresh lychee, rose water, lime, and a garnish of edible gold leaf.
Single-origin pour-over or traditional espresso service using our exclusive Pansi blend from Ethiopian highlands.
