Our Menu
A carefully curated selection of seasonal dishes, designed to be experienced as a symphony of flavors.
Desserts
3 items
Crème Brûlée
Classic vanilla crème brûlée with a perfectly caramelised sugar crust.
Tarte Tatin
Upside-down caramelised apple tart served warm with Normandy clotted cream.
Île Flottante
Poached meringue island floating on crème anglaise with praline and caramel.
Mains
5 items
Dry-Aged Duck Breast
Perfectly seared, sliced duck breast with a rich, dark reduction sauce.
Miso Black Cod
Upscale white fish dish served with a delicate white emulsion/sauce. Allergens: Seafood, Dairy, Soy
Prime Côte de Bœuf
600g dry-aged prime rib carved tableside with béarnaise and bone marrow.
Pan-Seared Sea Bass
Crispy-skin sea bass with saffron velouté, samphire and lemon beurre blanc.
Slow-Braised Short Rib
48-hour braised short rib with celeriac purée, pickled shallots and red wine jus.
Starters
5 items
Wagyu Beef Tartare
Premium, hand-cut beef tartare with a gourmet yolk presentation. Allergens: Gluten, Egg
Oscietra Caviar & Scallop
Fine dining seafood/carpaccio with premium presentation. Allergens: Seafood
Foie Gras Torchon
Silky house-made foie gras terrine with brioche toast and Sauternes jelly.
Burrata & Heritage Tomatoes
Creamy burrata with slow-roasted heritage tomatoes, basil oil and sea salt.
Lobster Bisque
Rich bisque of Scottish lobster finished with cognac cream and chives.
Please inform our staff of any dietary requirements or allergies.
A 12.5% discretionary service charge will be added to your bill for dine-in guests.