Starters
TOP
Burrata & heirloom tomato
Creamy burrata with vine-ripened heirloom tomatoes, basil oil, and aged balsamic reduction
16 $
Tuna tartare
Fresh yellowfin tuna with avocado, sesame, soy-ginger dressing, and wonton crisps
18 $
Soup du jour
Chef's daily creation, served with artisan sourdough bread
12 $
NEW
Crispy calamari
Lightly battered with smoked paprika aioli and lemon
14 $
Mains
TOP
Rib-eye 300g
Prime dry-aged rib-eye with roasted garlic butter, hand-cut fries, and seasonal vegetables
42 $
Pan-seared salmon
Atlantic salmon with lemon-dill beurre blanc, crushed new potatoes, and tender asparagus
28 $
Truffle risotto
Arborio rice slow-cooked with porcini mushrooms, finished with black truffle oil and parmesan
24 $
Duck confit
Slow-braised duck leg with cherry gastrique, parsnip purée, and wilted greens
32 $
Desserts
TOP
Tiramisu
Classic Italian layers of espresso-soaked ladyfingers and mascarpone cream
14 $
Crème brûlée
Madagascar vanilla bean custard with caramelized sugar crust
12 $
NEW
Chocolate fondant
Warm dark chocolate cake with molten center, served with vanilla gelato
16 $
Drinks
Espresso
Double shot, single origin Ethiopian beans
4 $
Fresh juice
Orange, grapefruit, or seasonal blend, freshly pressed
7 $
House wine glass
Curated selection — ask your server for today's pour
12 $
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