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Yellowtail sashimi, yuzu vinaigrette, jalapeño, crispy shallots.
Thin‑sliced octopus, smoked paprika aioli, lemon gel.
Sesame‑crusted, wasabi foam, pickled ginger, soy‑citrus.
Dry‑aged tenderloin, truffle mash, broccolini, red wine jus.
Roasted duck, tamarind glaze, sweet potato purée, bok choy.
Molten dark chocolate, vanilla bean ice cream, gold leaf.
Silky coconut cream, passion fruit, caramelized pineapple.
Hibiscus gin, elderflower, lime, sparkling rosé.
Barrel‑aged gin, Campari, vermouth, smoked tableside.
