The Art of
Dining.

Black lentils simmered overnight on a slow charcoal fire.

Creamy Arborio rice slow-cooked with earthy Porcini mushrooms and finished with a generous drizzle of white truffle oil and 24-month aged Parmesan.

Buttery sea bass fillet pan-seared and served over a bed of saffron-infused risotto with a light lemon-caper butter emulsion.

A fragrant and spicy coconut milk curry with bamboo shoots, Thai eggplant, and protein-rich silken tofu, infused with fresh galangal and kaffir lime.

Atlantic lobster tail simmered in a creamy egg-based mustard sauce, flavored with fine Cognac and gratinated with a Gruyère cheese crust.

A decadent chocolate cake with a molten warm center, served with Madagascan vanilla bean gelato and a sprinkling of sea salt.

Wafer-thin slices of premium Atlantic salmon cured with citrus, topped with pickled shallots, caper berries, and fresh dill.

Pure mango essence. Seasonal Alphonso sorbet, scooped to order, with fresh mint and a curl of lime zest. No cream, no pretense.

Classic Italian layers: espresso-soaked ladyfingers, mascarpone cream whipped with Marsala, and a final dusting of Valrhona cocoa powder.

Milk solids fried to a deep amber, soaked in Kashmiri rose-cardamom syrup, and served warm with a cloud of condensed milk foam.

Hand-pulled wheat noodles in a rich, 12-hour pork bone broth infused with spicy red miso, topped with charred corn and a soy-marinated soft-boiled egg.

Creamy chicken morsels infused with green cardamom.

Whole hind leg of spring lamb roasted in the tandoor.

Pan-seared Gressingham duck breast served with a reduction of forest blueberries and port wine, accompanied by honey-glazed baby carrots.

Warm chocolate cake with a molten centre, served with vanilla bean ice cream and edible gold dust. A timeless indulgence that arrives table-side, still breathing.

Silken pistachio cream set to a trembling softness, crowned with a crispy tuile, pistachio dust, and a tumble of fresh seasonal berries.

A curated selection: aged Gouda, creamy Burrata, and blue-veined Roquefort — paired with quince paste, wildflower honeycomb, and house-made crackers.