The Art of
Dining.
A curated sensory journey where haute cuisine meets architectural soundscapes.
Wild Forest Truffle Risotto
The Signature Main Course
Full Collection
Dal Bukhara
Signature Main
Black lentils simmered overnight on a slow charcoal fire.
Wild Forest Truffle Risotto⚠️
Main Course
Creamy Arborio rice slow-cooked with earthy Porcini mushrooms and finished with a generous drizzle of white truffle oil and 24-month aged Parmesan.
Seared Chilean Sea Bass
Signature Main
Buttery sea bass fillet pan-seared and served over a bed of saffron-infused risotto with a light lemon-caper butter emulsion.
Thai Lemongrass Green Curry🌶️
Main Course
A fragrant and spicy coconut milk curry with bamboo shoots, Thai eggplant, and protein-rich silken tofu, infused with fresh galangal and kaffir lime.
Cognac-Flambéed Lobster Thermidor
Signature Main
Atlantic lobster tail simmered in a creamy egg-based mustard sauce, flavored with fine Cognac and gratinated with a Gruyère cheese crust.
70% Dark Chocolate Fondant
Dessert
A decadent chocolate cake with a molten warm center, served with Madagascan vanilla bean gelato and a sprinkling of sea salt.
Atlantic Salmon Carpaccio
Appetizer
Wafer-thin slices of premium Atlantic salmon cured with citrus, topped with pickled shallots, caper berries, and fresh dill.
Mango Sorbet
Dessert
Pure mango essence. Seasonal Alphonso sorbet, scooped to order, with fresh mint and a curl of lime zest. No cream, no pretense.
Tiramisu⚠️
Dessert
Classic Italian layers: espresso-soaked ladyfingers, mascarpone cream whipped with Marsala, and a final dusting of Valrhona cocoa powder.
Gulab Jamun (Heritage)⚠️
Dessert
Milk solids fried to a deep amber, soaked in Kashmiri rose-cardamom syrup, and served warm with a cloud of condensed milk foam.
Spicy Hokkaido Miso Ramen🌶️
Main Course
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.
Murgh Malai Kebab
Appetizers
Creamy chicken morsels infused with green cardamom.
Sikandari Raan
Signature Main
Whole hind leg of spring lamb roasted in the tandoor.
Blueberry Glazed Duck Breast
Main Course
Pan-seared Gressingham duck breast served with a reduction of forest blueberries and port wine, accompanied by honey-glazed baby carrots.
Chocolate Lava Cake⚠️
Dessert
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.
Pistachio Panna Cotta⚠️
Dessert
Silken pistachio cream set to a trembling softness, crowned with a crispy tuile, pistachio dust, and a tumble of fresh seasonal berries.
Artisanal Cheese Plate⚠️
Dessert
A curated selection: aged Gouda, creamy Burrata, and blue-veined Roquefort — paired with quince paste, wildflower honeycomb, and house-made crackers.
