The Menu

Black lentils slow-cooked for 18 hours.

Roasted leg of spring lamb marinated in spices.

Cream cheese marinated chicken skewers.

Charcoal-grilled jumbo prawns.

Oversized family sharing flatbread.

Layered wheat flatbread with dried mint.

Clay-oven grilled cottage cheese cubes.

Scooped potatoes stuffed with nuts and grilled.

Charcoal-roasted sea bass cubes.

Cottage cheese cooked in a spicy tomato-bell pepper gravy.

Shredded tandoori chicken in buttery tomato gravy.

Slow-cooked lamb shank stew with rich bone marrow spices.

Fragrant basmati rice layered with spiced spring lamb.

Spiced whole cauliflower head cooked in tandoor.

Stir-fried okra with raw mango powder and onions.

Melt-in-mouth smoked lamb patties from Lucknow.

Ultra-tender seekh kababs flavored with saffron.

Silky chicken skewers marinated in cashew paste.

Rich vermicelli pudding with dates and pistachios.

Traditional dense saffron ice cream with rose syrup.

Chilled ground rice pudding served in clay pots.

Hearty bread and vegetable soup.

Wood-fired sourdough pizza with fresh basil.

Fresh pasta tossed with black truffle butter.

Charcoal-grilled thick cut T-bone steak.

Grilled rustic bread topped with marinated tomatoes.

Crispy baby squid served with lemon aioli.

Slow-stirred arborio rice with wild porcini mushrooms.

Potato dumplings tossed in aromatic basil pesto.

Classic Roman pasta with egg yolks and guanciale.

Slow-cooked beef and pork bolognese over flat egg pasta.

Braised veal shanks with gremolata.

Buffalo mozzarella, heirloom tomatoes, and aged balsamic.

Fried risotto balls stuffed with ragu and peas.

Paper-thin raw beef tenderloin with wild arugula.

Layered fresh pasta with ragu, bechamel, and cheese.

Mixed fried seafood including prawns and whitebait.

Vanilla bean cream pudding with raspberry coulis.

Sponge biscuits soaked in espresso and marsala.

Crisp pastry shell stuffed with sweet sheep ricotta.

Vanilla gelato drowned in hot espresso shot.

Flourless chocolate and almond cake from Capri.

Premium bluefin tuna over vinegared sushi rice.

Seared salmon nigiri with kewpie mayo.

Light and crispy deep-fried black tiger prawns.

Rich 24-hour pork bone broth noodles.

Skewered chicken and scallions over binchotan coal.

Pan-seared pork dumplings with soy-vinegar dip.

Seared rare beef sirloin with ponzu dressing.

Hand-rolled crab and avocado cone roll.

Savory steamed egg custard with shiitake and dashi.

Grilled freshwater eel over steamed rice.

Sablefish marinated in sweet white saikyo miso.

Deep-fried premium Wagyu beef cutlet sandwich.

Steamed soybean pods tossed in garlic chili oil.

Crispy soft-shell crab rolled with cucumber.

Eel and cucumber roll draped with sliced avocado.

Warm green tea cake with melting matcha center.

Sweet glutinous rice cake stuffed with Bukhara kulfi.

Pancake sandwich filled with rose sweet red bean paste.

Refreshing citrus sorbet to cleanse the palate.

Fish-shaped waffle filled with warm custard cream.

Rich and nutty charcoal-infused sweet pastry.

Spit-roasted pork tacos with pineapple.

Mashed avocado with lime and sea salt.

Chicken-stuffed tortillas baked in tomatillo salsa.

Poblano pepper stuffed with cheese and fried.

Grilled flank steak over hand-pressed tortillas.

Lime-cured white fish with serrano chilies.

Oaxaca cheese and squash blossom quesadillas.

Charcoal-butterflied fish painted with two marinades.

Chicken cooked in rich chocolate-chili sauce.

Crispy tortillas piled with shredded chicken.

Slow-cooked pit lamb wrapped in maguey leaves.

Warm street corn salad with cotija and chili.

Corn dough stuffed with black mole in banana leaves.

Tangy chicken soup with Yucatecan lime slices.

Crispy battered shrimp tacos with cabbage slaw.

Crispy fried dough sticks with spiced cocoa dip.

Saffron milk-soaked cardamom sponge cake.

Velvety goat-milk caramel custard pudding.

Fresh mango ice pops crusted with chili-lime powder.

Chilled key lime cookie icebox cake.

Fried sweet plantains drizzled with condensed milk.

French onion soup with gruyere crouton.

Snails baked in garlic herb butter.

Chicken braised slowly in red Burgundy wine.

Slow-cooked beef stew with carrots and wine.

Traditional fish stew with saffron and rouille.

Whole Dover sole pan-fried in brown butter.

Seared duck liver with sweet fig compote.

Savory egg custard tart with smoked bacon.

Classic salad with seared tuna and olives.

Slow-cooked duck leg cured in its own fat.

Stewed zucchini, eggplant, and peppers.

Hand-cut raw beef tenderloin seasoned with capers.

Light and airy baked gruyere cheese soufflé.

Slow-cooked shredded pork spread served cold.

Hearty white bean stew with duck and sausage.

Vanilla bean custard with caramelized sugar top.

Saffron-infused baked airy dessert soufflé.

Crisp almond cookie shells filled with ganache.

Caramelized upside-down apple tart.

Thin crepes flambeed in orange liqueur butter.

Choux pastry puffs filled with vanilla ice cream.