The Menu

Kobe-certified Wagyu A5, 28-day dry-aged, tomahawk cut 1.2–1.5 kg. Served with truffle jus, roasted garlic compound butter & smoked bone marrow

Serves 2. Please allow 40 min preparation

Japanese A5 Wagyu NY striploin, 14-day dry-aged, 300g. Finished with Himalayan salt & wasabi beurre blanc

USDA Prime, 45-day dry-aged center-cut tenderloin 250g, red wine reduction, bone marrow butter & pomme purée

Australian Angus ribeye 350g, 60-day dry-aged in-house, port wine glaze, fresh horseradish cream, charred leek

Centre-cut tenderloin 600g, classic béarnaise, pomme purée, seasonal vegetables — tableside carving by our chef

For two. 45 min preparation

USDA Prime T-bone 550g, herb crust, green peppercorn sauce, truffle fries & grilled asparagus

Brazilian-style picanha, rock salt crust, chimichurri verde, farofa & caramelized banana

Rare Denver cut Wagyu A4, ultra-marbled, seared over binchotan charcoal. Ponzu, grated daikon & togarashi

Hand-cut Wagyu, Dijon, capers, shallots, quail egg yolk, toasted sourdough brioche & herb oil

Pan-seared duck foie gras 80g, sauternes gelée, brioche perdu, Granny Smith apple & micro herbs

Three Hokkaido seared scallops, cauliflower purée, crispy pancetta, black truffle vinaigrette & pea shoots

Roasted bone marrow canoe, herb gremolata, capers, Maldon salt, toasted rye bread & parsley salad

Four tiger prawns, classic marie rose, avocado mousse, cucumber gel & caviar garnish

Six Gillardeau oysters, shallot mignonette, yuzu granita & champagne foam — served on crushed ice

Market availability may vary

Three Carnaroli rice balls, Périgord truffle centre, Parmigiano-Reggiano, arrabbiata dip

Seared yellowfin tuna, ponzu, shiso, pickled ginger, sesame & wasabi cream

Butternut pumpkin velouté, toasted pepitas, crème fraîche, chive oil & crispy sage

Classic gratinée, caramelized onion consommé, Comté & Gruyère croûte, aged cognac finish

Reduced Atlantic lobster bisque, brandied cream, lobster medallion & tarragon oil

Hearts of Romaine, house-made Caesar dressing, house-cured anchovies, Parmigiano, garlic croûtons — tableside preparation

Seared albacore tuna, haricots verts, olives Niçoise, quail egg, baby potato, anchovy dressing

Pugliese burrata, heirloom tomato mosaic, aged balsamic, fresh basil oil & fleur de sel

Half Atlantic lobster, classic thermidor sauce, Gruyère gratin, tarragon & steamed baby vegetables

Carnaroli rice, Périgord black truffle shaved tableside, aged Parmigiano-Reggiano, white truffle oil

French-trimmed New Zealand lamb 6-bone rack, pistachio & herb crust, rosemary jus & ratatouille provençale

48-hour slow-confit Moulard duck leg, lentil du Puy, orange gastrique & watercress salad

Poulet de Bresse, roasted with black truffle under the skin, jus rôti, pomme sarladaise

Serves 2. 50 min preparation

Miso-glazed Chilean seabass fillet, dashi broth, enoki mushroom, bok choy & yuzu beurre blanc

Slow-braised veal shank, saffron risotto milanese, gremolata & bone marrow

Portobello & duxelles in golden puff pastry, red wine reduction, truffle cream & roasted root vegetables

Shoestring fries, black truffle oil, Parmigiano & chive

Wilted baby spinach, béchamel, nutmeg, Gruyère crust

Joël Robuchon-style butter mashed potato, extremely rich & silky

White & green asparagus, Hollandaise, lemon zest, toasted almond

House-made macaroni, four-cheese blend, crispy breadcrumb crust

Charred broccolini, toasted almond, brown butter, lemon

Compound butter with roasted marrow, spread on your steak or bread

Choose: Béarnaise · Peppercorn · Bordelaise · Chimichurri · Truffle Jus

Classic brûlée with double Madagascan vanilla bean, caramelised sugar crust, fresh berry coulis & mint

Warm Valrhona 72% dark chocolate fondant, liquid centre, vanilla Tahitian ice cream, cocoa tuile

Deconstructed tiramisu, Savoiardi, single-origin espresso syrup, Mascarpone chantilly & cacao powder

Caramelised puff pastry, vanilla pastry cream, strawberry coulis & gold leaf garnish

Hot soufflé, Grand Marnier, crème anglaise — must be ordered at the start of your meal

30 min preparation. Order at start of meal

Selection of 6–8 artisan cheeses, condiments, quince, honey & water crackers — presented tableside

Floating island meringue, crème anglaise, caramel lace & toasted almond

House selection: macarons, chocolate truffles, madeleines & fruit pâte de fruit — complimentary with coffee

Champagne, Épernay. Toasty brioche, white peach, chalky minerality — the pinnacle of prestige cuvée

NV Brut Champagne — luminous, vibrant, fresh pear & citrus notes. Perfect aperitif

Napa Valley Cabernet Sauvignon. Bold tannins, cassis, cedar & dark chocolate — pairs sublimely with dry-aged beef

Vosne-Romanée, Burgundy. Ethereal, perfumed, silky tannins — one of the world's most revered Pinot Noirs

Bolgheri, Tuscany. Super Tuscan with Cabernet Sauvignon backbone — elegant, long-lingering finish

Loire Valley Sauvignon Blanc. Flint, gooseberry, citrus zest — perfect with scallops or foie gras

Barossa Shiraz, Australia's most iconic red — dense, powerful, dark plum, leather & spice

Ask your sommelier — rotating selection of Malbec, Chardonnay, Rosé or Pinot Grigio

Yamazaki 12yr whiskey, Demerara syrup, Angostura bitters, orange peel, smoked with cherrywood

Wagyu-fat-washed vodka, dry vermouth, olive brine, Kalamata olive — silky & savoury

Bourbon, honey syrup, lemon juice, gold leaf garnish — bright & balanced

Campari, sweet vermouth, Prosecco — bittersweet effervescence

Cognac, Cointreau, lemon juice, sugar rim — the classic French aperitif

Ask our bar team — rotating single malt collection including Macallan 18, Glenfiddich 21 & Hibiki 17

Sugar cube, Angostura bitters, cognac, topped with Moët & Chandon — timeless elegance

Housemade tomato consommé, lemon, Worcestershire, celery bitters & celery salt rim — a meal in a glass

Rotating seasonal blends: Yuzu & Elderflower · Raspberry & Rosemary · Cucumber Zen — ask your server

Cold-pressed daily: Green (apple, celery, ginger) · Red (beet, carrot, orange) · Golden (pineapple, turmeric)

Espresso, Lungo, Cappuccino or Flat White. Beans sourced from Toraja highlands, roasted in-house

Darjeeling First Flush · Silver Needle White · Hojicha Ceremonial · Earl Grey Bergamot

San Pellegrino · Acqua Panna · Evian · House filtered still water