A Symphony of Flavors. The Ultimate Dining Experience.
↓Scrambled farm eggs, shaved black truffle, aged parmesan, served on artisanal sourdough toast.
Hass avocado, cherry tomatoes, radish, pomegranate seeds, balsamic glaze.
Charcoal-smoked eggplant, tahini, Greek yogurt, topped with extra virgin olive oil and walnuts.
Sizzling tiger prawns, chili flakes, confit garlic, smoked paprika, fresh parsley.
Thinly sliced Wagyu A5, capers, arugula, truffle oil, shaved pecorino romano.
Fresh Italian burrata, heirloom tomatoes, basil pesto, pine nuts, balsamic reduction.
Organic tri-color quinoa, roasted sweet potato, kale, avocado, lemon-tahini dressing.
Arborio rice, wild porcini mushrooms, black truffle paste, 24-month aged parmesan.
Braised for 12 hours in red wine reduction, served with creamy potato purée and baby carrots.
32oz prime bone-in ribeye, smoked sea salt, roasted garlic, served with 3 side sauces.
8oz center-cut tenderloin, peppercorn sauce, grilled asparagus.
Fresh lobster basted in garlic-herb butter, served with saffron rice.
Marinated for 48 hours in sweet saikyo miso, served with baby bok choy.
Valrhona dark chocolate, salted caramel core, edible gold leaf, hot fudge pour.
Espresso-soaked ladyfingers, mascarpone cream, dusted with premium cocoa.
Bourbon, aromatic bitters, orange peel, smoked with cherry wood.
Fresh passionfruit, mint leaves, lime juice, sparkling water (Mocktail).
Your cart is empty.