Where Every Meal
Becomes A Celebration.

Japanese A5 Wagyu, truffle butter, chimichurri, pommes pont-neuf, seasonal greens, red wine jus.

Pan-seared black cod, lemon beurre blanc, asparagus spears, baby fennel, saffron potato foam.

12-hour braised Australian lamb, pommes purée, glazed root vegetables, rosemary red wine jus.

Roasted golden & candy beetroot en croûte, goat cheese mousse, walnut duxelles, port jus.

Tiger prawns, Cajun spice crust, chargrilled corn, avocado cream, lime, micro coriander, chipotle butter.

Pan-seared Barbary duck, orange gastrique, Dauphinoise potato, wilted spinach, duck jus, candied zest.

Fresh egg pasta ribbons, Périgord black truffle shavings, aged Pecorino Romano, brown butter, fine herbs.

Carnaroli risotto, Boston lobster, saffron bisque, crème fraîche, lemon zest, chive oil, Parmigiano.

Neapolitan hand-stretched dough, San Marzano DOP tomato, fresh stracciatella, Genovese basil, extra virgin olive oil.

Slow-braised veal shin, saffron risotto alla Milanese, gremolata, rich bone marrow jus.

Tonnarelli pasta, Pecorino Romano DOP, Parmigiano Reggiano 24-month, freshly cracked Tellicherry pepper.

Clams, mussels, tiger prawns, baby squid, white wine, garlic, Italian parsley, bottarga, chilli threads.

Whole roasted Peking duck, mandarin pancakes, plum-hoisin sauce, julienne cucumber, spring onion brushes.

Har Gow prawn dumplings, Siu Mai pork, Char Siu bao, crystal chive dumpling, Xiao Long Bao soup dumpling.

Whole Boston lobster stir-fried, ginger-scallion sauce, Shaoxing wine, silken tofu, wok-tossed greens.

Silken tofu, minced Wagyu beef, doubanjiang, Sichuan peppercorn oil, garlic, ginger, scallion.

48-hour marinated BBQ pork belly, five spice glaze, steamed jasmine rice, bok choy, hoisin dip.

Braised tofu, cloud ear mushroom, lotus root, bamboo shoot, glass noodles, oyster sauce, sesame oil.

Slow-cooked Awadhi-style lamb dum biryani, saffron kesar, fried onion, raita, green chutney.

Tandoor-smoked free-range chicken, tomato fenugreek sauce, cream, kasuri methi, served with peshwari naan.

Hand-pressed cottage cheese, slow-reduced makhani sauce, cream, kasuri methi, butter naan, pickled onion.

24-hour marinated slow-roasted whole leg of lamb, Mughal spices, saffron gravy, tandoor-baked naan, accompaniments.

Whole spiny lobster, coconut malai sauce, curry leaf tempering, appam, pickled raw mango, fried shallots.

48-hour simmered black urad dal, cream, tomato, cultured butter, ginger, served with roomali roti.

72% Valrhona dark chocolate, molten centre, vanilla bean ice cream, raspberry coulis, edible gold dust.

Persian saffron custard, caramelised demerara crust, fresh rose petals, Chantilly cream, pistachio brittle.

Alphonso mango curd, passion fruit jelly, Tahitian vanilla coconut cream, pâte sablée, micro mint.

French chestnut cream, Chantilly, meringue, candied marrons glacés, dark rum, cocoa tuile.

Classic Italian tiramisù elevated with white truffle honey, mascarpone, Illy espresso, savoiardi, cocoa.

Selection of 5 artisan cheeses, honeycomb, walnut paste, fig preserve, sourdough crackers, grapes.

Nitro-infused single-origin Ethiopian cold brew, 20-hour steep, silky microfoam, served over crystal ice.

Ceremonial turmeric, oat milk, black pepper, ginger, edible 24k gold leaf dusting. Warm or iced.

Freshly pulled ristretto, Kahlúa, premium vodka, sugar syrup, three coffee bean garnish. A wake-up in a glass.

Double ristretto, velvety micro-textured whole milk, precision latte art. Our barista's proudest creation.

Grade A Japanese Uji matcha, oat milk foam, toasted sesame, drizzle of caramel. A ritual in a cup.

Single-origin cold brew poured over Madagascar vanilla ice cream, topped with dark chocolate shavings.

Muddled cucumber, fresh basil, elderflower cordial, lemon, Fever-Tree tonic, fresh micro herbs.

Alphonso mango, passion fruit, fresh mint, green chilli, sparkling lemonade, hibiscus dust, edible flowers.

Rose water, litchi purée, cardamom syrup, pink peppercorn, Fever-Tree elderflower tonic, dried rose petals.

Blue butterfly pea tea, lemonade, lavender syrup, fresh mint, colour-changing magic. An Instagram moment.

Fresh watermelon, bird's eye chilli, ginger, black salt, lime, coconut water, tajín rim.

Coconut water, raw turmeric, pineapple, mint, lime, black pepper, hemp seeds. Beauty in a glass.

Woodford Reserve Double Oak, house demerara syrup, Angostura & Mole bitters, smoked orange peel, clear sphere ice.

Sipsmith London Dry Gin, Campari, Punt e Mes sweet vermouth, Grand Marnier rinse, orange blossom.

Glenfiddich 15yr, wildflower honey syrup, fresh lemon, egg white gold foam, Angostura bitters art.

Del Maguey Vida Mezcal, pink grapefruit, elderflower, sea salt, smoked chilli, Fever-Tree grapefruit tonic.

Roku Japanese Gin, Aperol, cherry blossom syrup, yuzu, Champagne float, edible flower garnish.

Gosling's Black Seal rum, house-made ginger beer, lime, Angostura bitters, candied ginger, gold leaf float.

Bordeaux First Growth. Cabernet Sauvignon dominant blend. Full-bodied, complex dark fruit, cedar, tobacco, impeccable length.

Prestige cuvée Champagne. Blanc de blancs style, fine persistent bubbles, white peach, brioche, toasted almond.

Speyside single malt, aged in rum casks. Rich dried fruit, toffee, walnut, warm oak spice. A sipper of legends.

Highland single malt, triple sherry wood. Dried fruit, chocolate, ginger, cinnamon. Sherried perfection.

Napa Valley icon, Mondavi & Rothschild. Cabernet forward, graphite, cassis, plum, vanilla, silky tannins.

Rémy Martin's masterpiece. Over 100 years in Limousin oak tierçons. Honey, myrrh, sandalwood, jasmine. Extraordinary.