Menu

Tomatoes, cucumber, Kalamata olives, oregano, parsley, feta cheese, and lemon-pepper dressing.

Tomatoes, fresh mozzarella, fresh basil, oregano, black pepper, and creamy balsamic sauce.

Romaine lettuce, grilled tiger prawns, Parmesan cheese, croutons, and Caesar dressing.

Salmon gravlax, Romaine lettuce, cherry tomatoes, edamame, cucumber, and basil-passion fruit dressing.

Burrata cheese, heirloom tomatoes, San Daniele ham, roasted beetroot, Modena balsamic vinegar, and toasted sourdough bread.

Creamy seafood chowder, sous-vide white fish, Hokkaido scallops, mussels, brioche bread, and long pepper foam.

Pan-seared sand lobster, lobster-shell bisque, charred Brussels sprouts, and white wine.

Wild mushrooms, potatoes, onions, truffle oil, and a sous-vide egg.

Charcoal-grilled tiger prawns, spicy tamarind sauce, and radicchio salad.

Chargrilled Phu Quoc squid seasoned with herbs and spicy red chili salt, served with fennel salad.

Whole fish, charcoal-grilled and served with seasonal grilled vegetables, kaffir lime spicy cocktail sauce, green chili salt sauce, Vietnamese herb sauce, and fennel salad.

Crispy seafood rolls, fennel salad, and kaffir lime spicy cocktail sauce.

Phu Quoc prawns sautéed in garlic butter, chili, and smoked paprika, served with chorizo and toasted sourdough bread.

Grilled Norwegian salmon, lemon beurre blanc, charred Brussels sprouts, salmon roe, Hokkaido scallop cake, dill oil, and white wine foam.

Crispy calamari seasoned with the chef's special spices, served with kaffir lime mayonnaise.

Pork cutlet marinated with the chef's special spices, coated in yellow mustard, egg, and breadcrumbs, then deep-fried until golden and crispy. Served with chilled potato salad.

Charcoal-grilled dry-aged duck breast, mashed potatoes, grilled vegetables, and orange sauce.

Duck legs slow-cooked in duck fat for several hours, served with mashed taro or potato and traditional Vietnamese “chao” dipping sauce.

Chicken thighs marinated in the chef's special seasoning, charcoal-grilled, and served with seasonal vegetables and herb sauce.

Beef chuck, slow-smoked until tender, served with pickled vegetables, potato wedges, and chimichurri sauce.

Grilled Black Angus T-bone steak, seasonal grilled vegetables, and pink peppercorn sauce.

Australian MB6 Wagyu tomahawk, charcoal-grilled and served with seasonal grilled vegetables and beef jus.

MB8 Wagyu striploin, dry-aged for 21 days, charcoal-grilled and smoked. Served with grilled vegetables, mashed potatoes, and Marchand de Vin sauce.

MB6 Wagyu tomahawk, dry-aged and charcoal-grilled. Served with seasonal grilled vegetables and beef jus.

Pappardelle with creamy blue crab sauce, heirloom tomatoes, capers, aged Parmesan, fresh basil, and asparagus.

Spaghetti with tiger prawns, fresh herbs, spicy Tom Yum sauce, and Parmesan cheese.

Slow-braised beef with aromatic herbs, tossed with spaghetti and a touch of unsalted butter, finished with Parmesan cheese.

Potato gnocchi baked in creamy pesto sauce with fresh basil, pine nuts, and Burrata cheese.

Al dente spaghetti with confit garlic, peperoncino, asparagus, edamame, extra-virgin olive oil, and Parmesan cheese.