Pistachio Guacamole | Guajillo Chile | Blue Corn Tortilla Chips
Steak Tartar
Parmesan | Crispy Garlic | Grilled Country Bread
Japanese Bluefin Tuna
Sesame | Asian Pear | Poached Quail Egg
Cured Hammour
Blood Orange Nuoc Cham | Chili | Puffed Rice
Jumbo Lump Crab
Ossetra Caviar | Cherry Tomatoes | Avocado
Flour & Grains
Braised Veal Caramelle
Lemon | Gremolata
Homemade Ricotta Cheese Gnocchi
Bolognese | Basil | Parmesan
Hand Cut Spaghettini
Wild Field Mushrooms | Italian Parsley
Parmesan Risotto
Garlic | Parmesan | Echire Butter
From the Grill
All Sharing Steaks Served With Steak Sauce and Argentinian Chimichurri: 40 Day Dry Aged Porterhouse | Australian Gold Angus | 1.3kg, 40 Day Dry Aged Tomahawk | Australian Gold Angus | 1.3kg, 40 Day Dry Aged Bone-in New York | Australian Gold Angus | 600g
Australian Wagyu Black BMS 8-9
Filet Mignon
200g | Bordelaise (A)
Ribeye Steak
300g | Horseradish Sauce
USDA Prime 28 Day Aged
Filet Mignon
200g | Bèarnaise
Ribeye Steak
335g | Peppercorn Sauce
Land and Sea
Veal Schnitzel
Fingerling Potato | Marinated Tomato | Cucumber
Pan Seared Whole Sea Bream
Couscous | Toasted Pine Nuts | Sugo Di Pomodoro
Line Caught Black Bass
Saffron Orzo | Gremolata
Pan Seared Half Chicken
Parsnip Puree | Grilled Endive | Wild Field Mushroom Jus