01. Main Courses
Smoked Roasted Duck New
Honey glazed duck breast with cherry reduction and parsnip puree.
Beef Wellington
Prime beef wrapped in mushroom duxelles, prosciutto and buttery pastry.
Grilled Sea Bass
Mediterranean style bass served with braised fennel and saffron broth.
Truffle Pappardelle
Wide ribbon pasta with fresh black truffles and pecorino romano.
02. Starters & Sides
Octopus Carpaccio
Thinly sliced octopus with lemon zest, capers, and extra virgin olive oil.
Burrata & Heirloom
Creamy burrata cheese with seasonal tomatoes and basil oil crystals.
Lobster Bisque
Velvety lobster soup finished with a touch of cognac cream.
Wagyu Beef Tartare
Hand-cut wagyu with quail egg yolk, shallots, and house-made crisps.
03. Desserts Selection
Dark Chocolate Fondant
Warm lava cake with Madagascar vanilla bean gelato.
Yuzu Cheesecake
Japanese citrus cheesecake with graham cracker crust and matcha dust.
Classic Tiramisu
Mascarpone cream, espresso-soaked ladyfingers, and cocoa powder.
Fruit Sorbet Trio
Seasonal selection of refreshing house-made fruit sorbets.
