Dinner

Experience the refined elegance of Oscietra caviar from Perseus, a tailor-made producer supplying Michelin-starred restaurants worldwide. Medium-sized pearls with a firm shell deliver a clean, nutty profile with layered umami and a smooth, lingering finish. Balanced and precise, it offers a modern expression of classic Oscietra. ingredients: caviar, salt. No GMOs. No Preservatives.

The pinnacle of indulgence, Perseus Beluga caviar features large, delicate pearls with a silky texture and deep, complex flavour. Rich yet elegant, each bead releases a refined burst of umami with a long, luxurious finish, showcasing the craftsmanship and precision of this modern caviar house.

A moreish mix of Kalamata and Sicilian olives paired with a Kalimantan semi hard cheese, drizzled in citrus-infused olive oil.

Angus beef eye of round, red-wine aged for five weeks, served with bread-and-butter pickled zucchini and rich Wagyu butter.

Roasted capsicum, sun-kissed cherry tomatoes, pearl onions, fresh tarragon.

Fresh norwegian salmon dressed in umeboshi-yuzu, complemented by galangal-sunflower caramel.

Ten-week-cured Danish pork pancetta enhanced with notes of chili, orange, and fennel.

Crisp-skinned BBQ quail glazed in a velvety miso butterscotch, served with a vibrant pomegranate salsa and creamy walnut skordalia.

Tender black Angus MB7+ carpaccio accompanied by a silky horseradish crème brûlée, compressed rock melon preserve, smoked hollandaise with peppery rocket. Paired with crisp bresoala-caraway grissini sticks brushed with smoked butter.

Silky beetroot mousse with bright pickled orange and candied citrus, layered with fresh stracciatella and finished with thyme and a clean, bitter olive oil.

Hearty and smoky chowder with black cod, plump bay scallops, juicy prawns, and tender cherry stone clams. Topped with crispy bacon and fresh dill, served with warm, buttery sourdough.

Succulent, charred octopus, seasoned with bold sazón spices and complemented by a rich salbitxada sauce. Finished with a touch of sweet chancaca syrup and a refreshing salsa criolla.

Fresh pappardelle pasta enveloped in a decadent carbonara sauce, with house-cured pork jowl, earthy exotic mushrooms, truffle oil, and shaved parmesan for a rich finish.

Delicate tuna tartare in a rich crème fraîche, accented with luxurious truffle oil, Sicilian salsa fritella, and served with crispy, earthy tempeh crackers.

Crispy-skinned line fish served atop saffron-infused potato purée, with smoky piri-piri roasted peppers, and a tomato-olive concasse. Finished with fried leek ribbons and fresh oregano.

A comforting dish of crispy breaded chicken, creamy burrata, heirloom tomatoes, black garlic purée, kalamata olives, and crispy house-hung pancetta. A perfect harmony of comfort and flavor.

Velvety sweet potato purée, charred asparagus spears, nutty sesame-black lime crumble, and a vibrant mango-wasabi relish for a pairing unlike any other.

A fragrant spiced curry with coconut milk, tangy tamarind, long black pepper for deep, vibrant flavors. Paired with golden jasmine rice pilaf, spicy mango achar, cucumber raita, crisp papadams for an irresistible south indian feast.

Handmade prawn-filled double barrel pasta parcels, complemented by steamed prawn meat, served in a bright piccata sauce with white wine, capers, and parmesan. A sprinkle of fresh spring onion completes this dish.

A perfectly seared Wagyu rump fillet steak, accompanied by a silky sweet corn purée, three-root pave, and tangy pickled beetroot. Served with rich café de Paris butter and a velvety red wine jus.

Slow-cooked, tender confit pork belly, paired with apple-ginger ale pommes purée, crispy pork scratchings, and a tangy cuciwis slaw. Topped with black pudding crumb and a fragrant parmesan-sage velouté.

Saffron-infused paella rice with braised octopus, chargrilled baby squid, Kutai mussels escabeche, steamed clams, smoky chorizo, and pickled pepper & daikon relish.

Josper roasted prawn skillet with citrus chimmichurri perfectly paired with our rich smoked hollandaise sauce.

Fire roasted pork neck, glazed with pineapple & lime, served with crispy pork crackling, tangy pineapple piccalilli and sambal jahe

A fresh medley of line-caught fish, tiger prawn, salt-and-pepper squid, and confit octopus, paired with charred lemon and salbitxada sauce.

8 hour Slow-roasted lamb shoulder, glazed in blood orange and warm spices, served with creamy labneh, golden dukkah gremolata

A succulent tenderloin roast, served with a rich café au lait sauce, fragrant thyme, rosemary, sea salt. Certified black angus, campbell, AUS, MB 3-4, 200+ days grain-fed. Note: Please allow 30–45 minutes for cooking and resting.

bumbu dressing

Steamed with turmeric and coconut, topped with fried shallots

edamame hummus, basil pesto, toasted pepitas, pickled shallots

Vine tomatoes, capers, and thyme

Pumpkin seed pesto, chives

whipped feta, jalapeño sweet & sour vinaigrette, beef salt

Gratinated with three cheeses

Tossed in truffle scented oil and parmesan

A vibrant medley of seasonal greens, red quinoa, toasted seeds, and roasted red onion vinaigrette. Perfectly balanced and wholesome. Elevate your dish with chicken +35k or tuna crème +40k

Creamy burrata and house cured duck prosciutto, served with heirloom tomatoes, fresh basil, balsamic glaze, and toasted sourdough. Finished with an olive and garlic crumble

Josper grilled beef, layered with miso-glazed eggplant, beetroot pesto, aged semi-hard cheese, sun-dried tomatoes, pickled shallots, and a creamy tahini-miso dressing

Four house-made tropical fruit sorbets, capturing bright, refreshing flavours.

A decadent masterpiece from KU DE TA, featuring silky mascarpone, coffee-soaked sponge, and a whisper of cocoa. A reimagined classic designed to impress.

Buttery biscuit base with maple-salted caramel bananas, banana mousse, Chantilly cream, blood orange sorbet and dark chocolate shard.

Crisp Valrhona chocolate shell filled with coconut mousse and ripe mango, balanced with rich ganache and light cocoa crunch.