Modern cuisine. Timeless flavor.
Chef's Special
Center-cut tenderloin, black truffle butter, roasted asparagus & Cognac jus
Hand-pulled burrata, heirloom tomatoes, basil oil & aged balsamic
U10 diver scallops, cauliflower purée, crispy capers & chive oil
Wild mushroom velouté, black truffle shaving & crispy leeks
Bluefin tuna, avocado, ponzu, sesame & toasted nori tuile
House-made pappardelle, wagyu beef ragu, San Marzano tomatoes, parmesan
28-day dry-aged ribeye, bone marrow butter & truffle frites
Scottish salmon, pea purée, crispy skin & dill beurre blanc
Free-range chicken, herbed jus, confit leg & roasted garlic
72-hour braised short rib, parsnip purée & red wine jus
Valrhona fondant, molten ganache centre & vanilla ice cream
Savoiardi, mascarpone cream, Kahlúa & Valrhona cocoa
Amalfi lemon curd, vanilla cream cheese, sablé base & candied zest
