Pomelo segments with coconut, shallots, garlic, and peanuts, tossed in a chili–lime tamarind vinaigrette.
Crisp Lebanese garden vegetables, toasted pita, and a bright sumac–lemon dressing.
Traditional yogurt-based mango beverage, lightly sweetened and refreshing.
Served with crisp tortilla chips and traditional khakhra—perfect for sharing.
Chef-selected oysters served with mango–lemongrass mignonette and a delicate chili accent.
Sashimi-grade salmon with grapefruit, pickled kumquat, microgreens, coconut vinaigrette, and chive oil.
Totoaba, shrimp, and scallops cured in lime with tomato, cucumber, onion, cilantro, and chili.
Yellowtail sashimi with ponzu glaze, pickled daikon, wasabi mayo, and shiso–chive vinaigrette.
Lightly seared tuna with ponzu and toasted sesame, served over delicate mixed greens.
Oak-smoked lamb chops marinated in saffron-infused spices, served with roasted garlic hummus and mint mayonnaise.
Saffron-coconut marinade with beetroot hummus and apricot–strawberry chutney.
Clay-oven grilled paneer paired with fig jam and coriander–mint emulsion.
Salmon infused with coconut, garlic, roasted cumin, and hibiscus, roasted beets.
Boneless chicken thighs marinated in Kashmiri chili and house spices, finished with coriander–mint gel.
Charcoal-grilled minced lamb with onion, garlic, green chili, and aromatic spices.
Grilled avocado served on avocado hummus with crisp papad and radish relish.
Grilled prawns with za’atar and labneh saffron aioli.
Perfectly grilled wagyu ribeye served with roasted garlic mash, seasonal vegetables, and red wine reduction.
Tandoor-roasted chicken thighs simmered in a velvety tomato-butter sauce, served with freshly tandoori garlic Naan.
Truffle-Infused Purple Potato Purée, Honey & Thyme-Glazed Baby Carrots, Red Wine Jus
Crisp puris filled with avocado, spiced potato, and chickpeas, finished with tamarind, mint, and mango waters.
Crispy samosas layered with spiced chickpeas, silky yogurt, and sweet-tangy chutneys.
Golden kataifi pastry encasing a creamy center, accented with mint–coriander emulsion, dates, ginger, roasted cumin, and beetroot–purple cabbage purée.
Steamed dumplings of delicately seasoned minced chicken, served with refined sweet chili garlic sauce.
Chef’s curated selection of tuna, salmon, and freshwater eel nigiri, complemented by California roll and spicy tuna maki.
Served with pickled ginger, wasabi, and artisanal soy reduction.
Premium tuna sashimi with mango essence and crisp kataifi.
Salmon finished with miso karashi sauce.
Tuna topped with fresh chives and onion salsa.
Glazed freshwater eel with unagi sauce and toasted sesame.
Lightly seared salmon, brushed with unagi sauce and togarashi spice.
Cucumber, house kimchi, and fresh chives.
Finely chopped salmon tartare.
Jumbo prawns, flying fish roe, and avocado.
Delicately seasoned tuna tartare.
Avocado with subtle truffle essence.
Tuna with piquant sauce and fresh chives.
Crispy tiger prawn tempura with spicy sauce.
Jumbo prawns, salmon, masago, mango, cream cheese, and spicy sauce.
Salmon, avocado, cucumber, cream cheese, melted cheese, and tobiko.
Salmon, avocado, cucumber, yuzu juice, chili–orange jam, and sesame seeds.
Salmon tartare with vegetable tempura and piquant sesame sauce.
Jumbo prawns, salmon, cucumber, avocado, and cream cheese.
Tuna tartare with avocado, cucumber, yuzu kosho mayonnaise, and panko crust.
Roasted eggplant blended with tahini, bell pepper, and za’atar.
Choice of classic chickpea, avocado, or sweet potato Drizzled with premium olive oil
Crispy golden chickpea croquettes.
Cracked wheat croquettes filled with spiced lamb and pine nuts.
Traditional miso broth with silken tofu, wakame, and scallions.
Classic Mexican tortilla soup with avocado, cheese, and sour cream.
Classic French preparation of lobster baked in a rich brandy cream sauce, finished with mustard, herbs, and gratinated cheese.
Silky saffron risotto finished with an assortment of fresh seasonal seafood.
Slow-cooked beef ragù with fresh tomato sauce and aged parmesan.
Rigatoni tossed in a velvety parmesan cream sauce.
Char-grilled chicken folded into a creamy onion-tomato sauce scented with tandoor spices.
Slow-braised goat in a classic Kashmiri-style gravy with warm aromatic spices.
Tender lamb in a yogurt-cashew cream sauce delicately perfumed with cardamom and cinnamon.
Jumbo prawns gently simmered in a creamy coconut curry with delicate Indian spices.
Soft paneer simmered in a velvety spinach sauce with gentle spices.
Hand-rolled beetroot and ricotta dumplings in a cashew-onion gravy, finished with fresh chives.
Paneer in a luxurious cashew cream sauce infused with green cardamom and royal spices.
Chickpeas slow-cooked in a spiced onion-tomato gravy, finished with fresh coriander.
Plant-based adobo-marinated filling with pineapple and spices.
Rolled tortillas filled with chicken or huitlacoche and squash blossoms, topped with green or red salsa, sour cream, cotija cheese, and red onion.
Hand-cut calamari, fried to a perfect golden crunch, paired with refined citrus aioli.
Grilled marinated beef steak with spring onions, cilantro, and avocado mousse.
Adobo-marinated pork with pineapple and aromatic spices.
Crispy battered fish with coleslaw, chipotle mayonnaise, guacamole, and salsa mexicana.
Chicken thighs simmered in coconut red curry with lemongrass, kaffir lime, and basil rice.
Tender beef wok-seared with oyster sauce, kaffir lime, lemongrass, and chili.
Delicately crisp shrimp in a feather-light batter, served with tentsuyu, grated daikon, and aromatic matcha salt.
Steamed young soybeans lightly seasoned with sea salt and fragrant yuzu.
Rice noodles stir-fried with tofu, egg, bean sprouts, crushed peanuts, and fresh lime.
Slow-cooked black lentils enriched with butter and cream.
Yellow lentils tempered with garlic, cumin, and aromatic spices.
Traditional whole-wheat flatbread.
Soft naan brushed with garlic butter.
Layered whole-wheat bread, tandoor baked.
Lebanese bread. cheese Blend. Egg yolk. chili.
Naan topped with goat cheese and Japanese spice blend.
Aromatic basmati rice with vegetables and traditional biryani spices.
Layered basmati rice with tandoori chicken and saffron.
Crispy wafers topped with onion, tomato, and chaat masala.
Warm saffron-infused milk dumplings, delicately soaked in syrup and paired with classic vanilla ice cream.
Soft sponge cake immersed in three milks, finished with ripe mango and light cream.
An Italian classic of espresso-soaked sponge layered with silky mascarpone cream.
Refined layers of almond sponge, coffee buttercream, and dark chocolate ganache.
Silky matcha-infused coconut mousse finished with pistachio crumble.
Served with golden French fries.
Consumption of raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Guests with known food allergies or intolerances are kindly requested to inform a member of our service team prior to ordering. All dishes are prepared in a shared kitchen environment where allergens may be present.
C – Celery | D – Dairy | E – Egg | F – Fish | G – Gluten | L – Lupine | MO – Molluscs | M – Mustard | P – Peanut | R – Raw | SE – Sesame
SF – Seafood | S – Soybeans | SD – Sulphur Dioxide/Sulphites | TN – Tree Nuts | V – Vegetarian | VG – Vegan | A – Alcohol