Fine Dining

Silky beetroot soup with crème fraîche and chive oil.

Hand-cut tuna with avocado, sesame, and ponzu gel.

Velvety bisque with cream and lobster medallion.

Pan-seared diver scallops with cauliflower purée and brown butter.

Creamy burrata with aged balsamic and micro basil.

A5 Wagyu with truffle jus, pomme purée, and seasonal vegetables.

Crispy skin sea bass with saffron risotto and beurre blanc.

Roasted duck with cherry gastrique, parsnip purée, and greens.

Arborio rice with porcini, truffle oil, and aged parmesan.

Classic vanilla custard with caramelized sugar crust.

Warm molten center with raspberry coulis and gold leaf.

Artisanal cheese board with honeycomb and grapes.