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Golden panko-crusted fresh Italian burrata, heirloom cherry tomatoes, 12-year aged balsamic glaze, fresh basil pesto.
Thinly shaved MB7+ Australian Wagyu, caperberries, shaved black winter truffles, Parmigiano-Reggiano, baby arugula.
Flash-fried baby calamari, Spanish smoked paprika, burnt lime aioli, fresh scallions, crushed pink peppercorns.
Fire-roasted local eggplant, whipped tahini, pomegranate molasses, crushed walnuts, served with hot lavash bread.
200g Black Angus beef patty, melted gruyere cheese, black truffle butter, caramelized sweet onions, wild rocket, toasted brioche bun.
Buttermilk-brined crispy chicken breast dipped in Nashville chili oil, crunchy dill pickles, comeback slaw, warm potato bun.
Twin seared crust smash patties, double vintage cheddar, house secret relish, thinly shaved red onions, mustard aioli.
Thick grilled Cypriot halloumi, smashed ripe avocado, sun-dried tomato tapenade, baby spinach, roasted garlic mayo.
48-hour slow fermented dough, San Marzano DOP tomatoes, fresh Fior di Latte mozzarella, fresh organic basil, extra virgin olive oil.
Creamy truffle velouté base, sautéed porcini & chanterelle mushrooms, smoked scamorza, fresh thyme, white truffle oil drizzle.
Crushed San Marzano tomatoes, mozzarella, dry-cured beef bresaola, spicy Calabrian chili flakes, habanero hot honey infusion.
Fior di latte, Gorgonzola dolce, fontina, aged pecorino, caramelized black mission figs, wild clover honey, fresh rosemary.
Sustainably caught Chilean sea bass, cauliflower silk purée, charred asparagus spears, saffron lemon reduction emulsion.
8-hour braised beef short ribs pulled in a rich San Marzano tomato ragù, bronze-die rigatoni, freshly grated Grana Padano.
Grain-fed Black Angus prime ribeye, smoked bone marrow butter, roasted confit garlic bulb, peppercorn jus.
Half free-range chicken roasted with fresh rosemary, sumac, confit baby potatoes, and charred lemon reduction.
Double shot of Ethiopian Yirgacheffe espresso, sweetened organic condensed milk, natural lavender essence, silky steamed milk.
First-harvest Uji Japanese ceremonial matcha whisked fresh, sweet oat milk, topped with a vanilla cold foam cloud.
24-hour slow steeped Colombian Gesha cold brew, sparkling Mediterranean tonic, expressed fresh orange peel oil.
Equal parts rich espresso and warm textured velvety whole milk. Served in a classic Gibraltar glass.
Muddled garden mint leaves, organic passionfruit pulp, freshly squeezed Persian lime juice, crushed ice, sparkling soda.
Sicilian blood orange juice, charred rosemary sprig, elderflower syrup, sparkling San Pellegrino, dehydrated orange wheel.
Cold-pressed Granny Smith green apples, English cucumber, celery, baby spinach, fresh ginger, dash of lemon.
Crispy golden kunafa crust encasing a molten pure Aleppo pistachio heart, topped with clotted mastic ice cream and orange blossom syrup.
Crisp cocoa sable pastry, molten Valrhona Guanaja ganache, Maldon sea salt flakes, Madagascar vanilla bean crema.
Espresso-dipped artisanal ladyfingers, whipped mascarpone cream, dark cocoa dust, hazelnut brittle crunch.
