An Evolving Symphony of Flavors
Explore our chef-curated seasonal offerings, crafted with zero-waste organic philosophy and rare imported ingredients.
Curated Vintage Pairings for Every Course
Our 500+ label cellar is overseen by Master Sommelier Julian Vance. We offer three distinguished flights: the Heritage Flight, the Grand Cru Reserve, and the non-alcoholic Botanical Elixir Pairing.
Imperial Osetra Caviar (30g)
House-cultured Normandy crème fraîche, warm buckwheat blinis, chive essence, traditional mother-of-pearl service.
Wagyu A5 Striploin (8oz)
Miyazaki Prefecture certified beef, bone marrow jus reduction, smoked Cornish sea salt, charred spring scallion.
Hokkaido Scallop Carpaccio
Cold-pressed yuzu vinaigrette, finger lime pearls, shaved radish ribbons, finished with edible 24K gold leaf.
Black Truffle & Duck Confit Tortellini
Slow-braised Moulard duck leg, 36-month aged Parmigiano broth, generous shavings of fresh Périgord black winter truffle.
Pan-Seared Chilean Sea Bass
Saffron-infused velouté reduction, heirloom microgreens, cold-water Oscietra caviar emulsion over obsidian ceramic.
Dry-Aged Tomahawk Ribeye (32oz)
45-day Himalayan salt-chamber dry-aged prime beef, smoked rosemary butter, charred confit garlic heads.
24K Gold Valrhona Chocolate Dome
Table-side Grand Marnier flame pour, hazelnut feuilletine praline, Madagascar vanilla bean gelato core.
Dom Pérignon Vintage 2013 Glass
Poured from imperial magnums. Pristine notes of eucalyptus, toasted brioche, and crystalline green apple minerality.