Culinary Menu

Creamy heirloom burrata served with roasted baby tomatoes, fresh basil pesto, and drizzle of premium Italian truffle oil.

Lightly dusted baby squid rings fried crisp, served with charred lemon halves and house garlic aioli dipping sauce.

Prime dry-aged beef ribeye grilled over oak embers, paired with roasted garlic compound butter and grilled asparagus.

Slow-cooked Arborio rice folded with sautéed porcini, shiitake mushrooms, aged Parmigiano-Reggiano, and white wine.

Traditional stone-baked sourdough crust topped with rich San Marzano tomato sauce, fresh buffalo mozzarella, and aromatic basil.

Stone-baked sourdough topped with spicy Calabrian salami, pepperoni chunks, chili flakes, and organic stringy mozzarella.

Half-pound premium Angus patty with melted sharp cheddar, caramelized onions, crisp pickles, and our signature burger house dressing.

Crunchy quinoa and sweet potato patty topped with sliced avocado, organic butter lettuce, and dynamic vegan herb mayonnaise.

Golden fried cottage cheese blocks tossed in a fiery home Schezwan paste, colored bell peppers, and fresh spring onion greens.

Tender chicken chunks stir-fried with crunchy roasted peanuts, dried red chilies, scallions, and sweet-sour soy infusion glaze.

Thin crispy rice crepe roasted in aromatic pure ghee, stuffed with spiced potato mash, served with dynamic coconut chutneys and hot sambar.

Tender mutton cubes slow-roasted in traditional spice blends of black pepper, fennel seeds, dry coconut slices, and curry leaves.

Rich dark chocolate soufflé cake with a warm flowing center, served with house-made Madagascar vanilla bean gelato scoop.

Rich custard base flavored with premium vanilla bean specks, finished with glass-like layer of blowtorched caramelized sugar.

Bourbon whiskey stirred with aromatic orange bitters, brown sugar, smoked inside the glass with premium oakwood chips smoke.

Freshly squeezed green lemons blended with organic cane syrup, muddled sweet basil, garden mint leaves, and club soda.