A Culinary Journey of
Exceptional Flavors

Creamy, slow-cooked arborio rice infused with porcini broth, local wild mushrooms, finished with premium white truffle oil and pecorino romano.

Crispy skin sea bass, served over asparagus spears, heirloom tomato confit, and emulsified lemon-butter sauce drizzled with organic dill oil.

Herb-crusted roasted rack of lamb, accompanied by sweet potato mash, fire-charred baby carrots, and rich red wine rosemary jus.

Pillow-soft house-made spinach gnocchi tossed in a luxurious brown butter and sage sauce, topped with toasted pine nuts and shaved parmesan.

Espresso-soaked artisanal ladyfingers layered with light mascarpone cheese, dark cocoa powder dusting, and finished with 24k edible gold leaf.

Rich Belgian dark chocolate shell hiding a core of hazelnut praline mousse. Melted with a hot, rich salted caramel pour-over table-side.

Silky smooth custard base flavored with real Madagascar vanilla beans, topped with a hard, glass-like caramelized sugar crust and berries.

Crumbly butter pastry filled with tart, zesty lemon curd, crowned with peaks of toasted Italian meringue and crystalized mint leaves.

Cold-brewed organic rose petal tea, rare Kashmiri saffron syrup, carbonated sparkling tonic, fresh mint, and food-grade rose oil mist.

Spiced apple cider cider, house-smoked organic cinnamon quill infusion, fresh ginger juice extract, and a flaming rosemary sprig garnish.

Freshly pressed english cucumber juice, organic French elderflower syrup, sparkling water, a dash of lime juice, served with a cucumber ribbon.

Freshly bruised organic sweet basil leaves, fresh mango nectar, lime juice, spicy ginger beer, finished with a sparkle of edible gold dust.