
Foie Gras Kiss
Silky smooth terrine of ethically sourced foie gras, subtly sweet fig jam providing a delightful counterpoint, accompanied by thin slices of warm, buttered brioche.

Exclusive Affair of Exceptional Flavors Where Every Bite Tells a Story,

Silky smooth terrine of ethically sourced foie gras, subtly sweet fig jam providing a delightful counterpoint, accompanied by thin slices of warm, buttered brioche.

Delicate and glistening Osetra caviar, sustainably sourced, served atop a dollop of chilled crème fraiche with miniature, perfectly toasted blini.

Creamy Apulian burrata with heirloom tomatoes, fresh basil oil, and a drizzle of aged balsamic.

Fragrant basmati layered with saffron, slow-cooked lamb, and aromatic Indian spices.

Creamy Apulian burrata with heirloom tomatoes, fresh basil oil, and a drizzle of aged balsamic.

Fragrant basmati layered with saffron, slow-cooked lamb, and aromatic Indian spices.

Slow-cooked sealed dum biryani with tender meat, whole spices, caramelised onions, and fragrant kewra water.

Overnight black lentils finished with butter and a restrained truffle infusion.

Jumbo prawns in spiced yogurt and herbs, charred in the tandoor for a smoky, bold finish.

Young, tender edamame pods steamed and then tossed with fragrant white truffle oil and a dusting of delicate sea salt flakes.

Bluefin tuna belly with fresh wasabi and artisanal soy sauce.

Tender chicken in a rich tomato-butter gravy with a smooth, balanced finish.

Exquisitely smooth dumplings of fresh paneer cheese and potato, simmered in a rich and creamy cashew nut gravy, subtly perfumed with cardamom and fenugreek.

Slow-cooked sealed dum biryani with tender meat, whole spices, caramelised onions, and fragrant kewra water.

Overnight black lentils finished with butter and a restrained truffle infusion.

Jumbo prawns in spiced yogurt and herbs, charred in the tandoor for a smoky, bold finish.

Young, tender edamame pods steamed and then tossed with fragrant white truffle oil and a dusting of delicate sea salt flakes.

Jumbo prawns in spiced yogurt and herbs, charred in the tandoor for a smoky, bold finish.

Young, tender edamame pods steamed and then tossed with fragrant white truffle oil and a dusting of delicate sea salt flakes.

Bluefin tuna belly with fresh wasabi and artisanal soy sauce.

Bluefin tuna belly with fresh wasabi and artisanal soy sauce.

Tender chicken in a rich tomato-butter gravy with a smooth, balanced finish.

Exquisitely smooth dumplings of fresh paneer cheese and potato, simmered in a rich and creamy cashew nut gravy, subtly perfumed with cardamom and fenugreek.

Exquisitely smooth dumplings of fresh paneer cheese and potato, simmered in a rich and creamy cashew nut gravy, subtly perfumed with cardamom and fenugreek.

Steamed Alaskan king crab with yuzu butter and Maldon sea salt.

Tangy lemon curd in delicate pastry with meringue and berry compote.

Layers of pistachio mousse, biscotti crumble, and light Chantilly cream.

Warm dark chocolate lava cake with raspberry coulis and gold leaf.

A house creation designed to open the meal with aromatic brightness and a polished finish.

Tangy lemon curd in delicate pastry with meringue and berry compote.

Layers of pistachio mousse, biscotti crumble, and light Chantilly cream.

Warm dark chocolate lava cake with raspberry coulis and gold leaf.

A house creation designed to open the meal with aromatic brightness and a polished finish.

Vodka, blackcurrant liqueur, lime, and edible glitter for a dramatic close.

Champagne with elderflower liqueur and fresh raspberries.

Silky smooth terrine of ethically sourced foie gras, subtly sweet fig jam providing a delightful counterpoint, accompanied by thin slices of warm, buttered brioche.

Delicate and glistening Osetra caviar, sustainably sourced, served atop a dollop of chilled crème fraiche with miniature, perfectly toasted blini.

Creamy Apulian burrata with heirloom tomatoes, fresh basil oil, and a drizzle of aged balsamic.

Fragrant basmati layered with saffron, slow-cooked lamb, and aromatic Indian spices.

Slow-cooked sealed dum biryani with tender meat, whole spices, caramelised onions, and fragrant kewra water.

Warm dark chocolate lava cake with raspberry coulis and gold leaf.

A house creation designed to open the meal with aromatic brightness and a polished finish.

Vodka, blackcurrant liqueur, lime, and edible glitter for a dramatic close.

Champagne with elderflower liqueur and fresh raspberries.

Silky smooth terrine of ethically sourced foie gras, subtly sweet fig jam providing a delightful counterpoint, accompanied by thin slices of warm, buttered brioche.

Delicate and glistening Osetra caviar, sustainably sourced, served atop a dollop of chilled crème fraiche with miniature, perfectly toasted blini.

Creamy Apulian burrata with heirloom tomatoes, fresh basil oil, and a drizzle of aged balsamic.

Fragrant basmati layered with saffron, slow-cooked lamb, and aromatic Indian spices.

Slow-cooked sealed dum biryani with tender meat, whole spices, caramelised onions, and fragrant kewra water.

Overnight black lentils finished with butter and a restrained truffle infusion.

Jumbo prawns in spiced yogurt and herbs, charred in the tandoor for a smoky, bold finish.

Young, tender edamame pods steamed and then tossed with fragrant white truffle oil and a dusting of delicate sea salt flakes.

Bluefin tuna belly with fresh wasabi and artisanal soy sauce.

Tender chicken in a rich tomato-butter gravy with a smooth, balanced finish.

Vodka, blackcurrant liqueur, lime, and edible glitter for a dramatic close.

Champagne with elderflower liqueur and fresh raspberries.

Silky smooth terrine of ethically sourced foie gras, subtly sweet fig jam providing a delightful counterpoint, accompanied by thin slices of warm, buttered brioche.

Delicate and glistening Osetra caviar, sustainably sourced, served atop a dollop of chilled crème fraiche with miniature, perfectly toasted blini.

Creamy Apulian burrata with heirloom tomatoes, fresh basil oil, and a drizzle of aged balsamic.

Silky smooth terrine of ethically sourced foie gras, subtly sweet fig jam providing a delightful counterpoint, accompanied by thin slices of warm, buttered brioche.

Delicate and glistening Osetra caviar, sustainably sourced, served atop a dollop of chilled crème fraiche with miniature, perfectly toasted blini.

Creamy Apulian burrata with heirloom tomatoes, fresh basil oil, and a drizzle of aged balsamic.

Fragrant basmati layered with saffron, slow-cooked lamb, and aromatic Indian spices.

Slow-cooked sealed dum biryani with tender meat, whole spices, caramelised onions, and fragrant kewra water.

Overnight black lentils finished with butter and a restrained truffle infusion.

Jumbo prawns in spiced yogurt and herbs, charred in the tandoor for a smoky, bold finish.

Young, tender edamame pods steamed and then tossed with fragrant white truffle oil and a dusting of delicate sea salt flakes.

Creamy Apulian burrata with heirloom tomatoes, fresh basil oil, and a drizzle of aged balsamic.

Fragrant basmati layered with saffron, slow-cooked lamb, and aromatic Indian spices.

Slow-cooked sealed dum biryani with tender meat, whole spices, caramelised onions, and fragrant kewra water.

Overnight black lentils finished with butter and a restrained truffle infusion.

Jumbo prawns in spiced yogurt and herbs, charred in the tandoor for a smoky, bold finish.

Slow-cooked sealed dum biryani with tender meat, whole spices, caramelised onions, and fragrant kewra water.

Overnight black lentils finished with butter and a restrained truffle infusion.

Jumbo prawns in spiced yogurt and herbs, charred in the tandoor for a smoky, bold finish.

Jumbo prawns in spiced yogurt and herbs, charred in the tandoor for a smoky, bold finish.

Young, tender edamame pods steamed and then tossed with fragrant white truffle oil and a dusting of delicate sea salt flakes.

Bluefin tuna belly with fresh wasabi and artisanal soy sauce.

Tender chicken in a rich tomato-butter gravy with a smooth, balanced finish.

Exquisitely smooth dumplings of fresh paneer cheese and potato, simmered in a rich and creamy cashew nut gravy, subtly perfumed with cardamom and fenugreek.

Bluefin tuna belly with fresh wasabi and artisanal soy sauce.

Tender chicken in a rich tomato-butter gravy with a smooth, balanced finish.

Exquisitely smooth dumplings of fresh paneer cheese and potato, simmered in a rich and creamy cashew nut gravy, subtly perfumed with cardamom and fenugreek.

Steamed Alaskan king crab with yuzu butter and Maldon sea salt.

Tangy lemon curd in delicate pastry with meringue and berry compote.

Exquisitely smooth dumplings of fresh paneer cheese and potato, simmered in a rich and creamy cashew nut gravy, subtly perfumed with cardamom and fenugreek.

Steamed Alaskan king crab with yuzu butter and Maldon sea salt.

Tangy lemon curd in delicate pastry with meringue and berry compote.

Layers of pistachio mousse, biscotti crumble, and light Chantilly cream.

Warm dark chocolate lava cake with raspberry coulis and gold leaf.

A house creation designed to open the meal with aromatic brightness and a polished finish.

Vodka, blackcurrant liqueur, lime, and edible glitter for a dramatic close.

Tangy lemon curd in delicate pastry with meringue and berry compote.

Layers of pistachio mousse, biscotti crumble, and light Chantilly cream.

Warm dark chocolate lava cake with raspberry coulis and gold leaf.

A house creation designed to open the meal with aromatic brightness and a polished finish.

Vodka, blackcurrant liqueur, lime, and edible glitter for a dramatic close.

Vodka, blackcurrant liqueur, lime, and edible glitter for a dramatic close.

Champagne with elderflower liqueur and fresh raspberries.

Silky smooth terrine of ethically sourced foie gras, subtly sweet fig jam providing a delightful counterpoint, accompanied by thin slices of warm, buttered brioche.

Delicate and glistening Osetra caviar, sustainably sourced, served atop a dollop of chilled crème fraiche with miniature, perfectly toasted blini.

Creamy Apulian burrata with heirloom tomatoes, fresh basil oil, and a drizzle of aged balsamic.

Silky smooth terrine of ethically sourced foie gras, subtly sweet fig jam providing a delightful counterpoint, accompanied by thin slices of warm, buttered brioche.

Creamy Apulian burrata with heirloom tomatoes, fresh basil oil, and a drizzle of aged balsamic.

Fragrant basmati layered with saffron, slow-cooked lamb, and aromatic Indian spices.

Slow-cooked sealed dum biryani with tender meat, whole spices, caramelised onions, and fragrant kewra water.

Overnight black lentils finished with butter and a restrained truffle infusion.

Jumbo prawns in spiced yogurt and herbs, charred in the tandoor for a smoky, bold finish.

Young, tender edamame pods steamed and then tossed with fragrant white truffle oil and a dusting of delicate sea salt flakes.

Bluefin tuna belly with fresh wasabi and artisanal soy sauce.

Slow-cooked sealed dum biryani with tender meat, whole spices, caramelised onions, and fragrant kewra water.

Overnight black lentils finished with butter and a restrained truffle infusion.

Jumbo prawns in spiced yogurt and herbs, charred in the tandoor for a smoky, bold finish.

Young, tender edamame pods steamed and then tossed with fragrant white truffle oil and a dusting of delicate sea salt flakes.

Jumbo prawns in spiced yogurt and herbs, charred in the tandoor for a smoky, bold finish.

Young, tender edamame pods steamed and then tossed with fragrant white truffle oil and a dusting of delicate sea salt flakes.

Bluefin tuna belly with fresh wasabi and artisanal soy sauce.

Tender chicken in a rich tomato-butter gravy with a smooth, balanced finish.