Culinary Excellence
Explore the Menu
Menu Highlights
Chef's Picks
A curated selection of dishes that define our culinary philosophy — crafted with passion and seasonal inspiration.
Wild Mushroom Risotto
A signature dish since opening: Arborio rice cooked slowly with a blend of porcini, chanterelle, and morel, finished with aged Parmesan and a generous shaving of black truffle. Rich, earthy, and deeply satisfying.
$38
Seared Scallops
Diver scallops seared until golden and caramelised, resting on a silky cauliflower velouté. Accompanied by black pudding crumb, crisp Granny Smith apple, and a coriander oil that lifts the entire plate.
$42
Herb-Crusted Lamb
New Zealand rack of lamb encrusted with pistou, served alongside a Provençal ratatouille and pommes purée. A dish that embodies both the discipline of classical French cooking and the warmth of the Mediterranean.
$52
Deconstructed Tiramisu
A reimagining of the Italian classic: layers of mascarpone cream, espresso gel, savoiardi crumble, and a dusting of single-origin cocoa. Familiar yet entirely new.
$16
"These Are Dishes Closest to My Heart — Crafted From Memory and Imagination."
