The Menu

The day's selection, shucked to order and set on ice, with cucumber mignonette, lemon and a drop of Valentina.

Jumbo tiger shrimp, poached and chilled, with Louis cocktail sauce, pineapple chutney and lemon.

Thinly sliced yellowtail under citrus honey ponzu and garlic shoyu, with toasted sesame and pickled peppers.

Yellowfin seared quickly and left ruby at the centre, dressed with chili crisp and truffle honey ponzu.

Hickory cold-smoked salmon with Boursin, capers, red onion and dill, charred baguette alongside.

Atlantic cold-water lobster tail served chilled, with Louis cocktail sauce and lemon.

Glazed and charred, set in a red curry gazpacho with chive oil, jalapeño, cilantro and orange zest.

Pan-fried beef tips over house-cut frites and beer-battered cheese curds, bound in umami sauce.

Char-grilled A5 wagyu under a pineapple teriyaki glaze, with togarashi frites, blistered shishito and black garlic aioli.

Crispy triple-cooked steak fries dusted with white truffle and Parmesan, two aiolis, because one is never enough.

Hummus, tzatziki and muhammara with carrots, cucumbers and baked naan.

Assorted olives warmed in the pan, set against cool stracciatella with grilled baguette.

Tawook-marinated skewers with pickled red onion, tzatziki and cucumber salad.

Whole wings confited, fried and lacquered in Korean BBQ glaze, with scallion and toasted sesame.

Baked in marinara under buffalo mozzarella and basil.

Seared ahi with pico de gallo, avocado mousse and sambal aioli.

Shaved smoked A5 wagyu with roasted shallot soubise, white balsamic emulsion, black truffle caviar and fried capers.

Hickory-glazed jumbo tiger shrimp with watermelon salsa, crumbled feta and chive oil.

Hand-battered with zucchini, pickles and rice paper, lemon aioli for the landing.

Char siu glazed pork belly with cured egg yolk, miso corn purée, scallion and jalapeño.

Burrata against blood orange and grapefruit, cooled with cucumber, fennel and dukkah, champagne vinaigrette over all.

Roma tomato, cucumber and brined olives with feta, beets and pepperoncini, dressed in olive oil and Greek oregano.

Crisp baby romaine, garlic herb crouton, anchovy and a generous fall of Parmesan.

Blackened filet tips over baby romaine and arugula with gorgonzola, avocado and white balsamic.

Bucatini with spring pea, pancetta and pecorino, cracked black peppercorn and a cured egg yolk to finish.

Cavatappi in a vodka palomino sauce with fresh herbs and Parmesan.

Bucatini in extra virgin olive oil with charred garlic, basil, artichoke, sun-dried tomato and olives.

Cavatappi in four-cheese Mornay with lobster claw, shaved black truffle, truffle honey and lemon gremolata.

Sweet chili hoisin glaze over Loch Duart salmon, with parsnip purée, toasted sesame and candied kumquat.

Jumbo scallops over aji amarillo couscous with green apple jicama chutney and quinoa popcorn.

Gochujang miso glaze over Chilean sea bass, with cauliflower purée and edamame succotash.

Twelve-ounce New York strip under garlic truffle butter, triple-cooked truffle frites and zip sauce alongside.

Eight-ounce filet with potato pavé, grilled asparagus and zip sauce.

Twenty-four ounce Demkota Farms bone-in ribeye under garlic truffle butter, with garlic herb smashed fingerlings and zip sauce.

Charred rack of lamb with bronzed parsnip, tabouli-infused yogurt, charred Roma tomato and za'atar.

Panko-crusted chicken breast under a salad of cherry tomato, celery, fennel and shaved Parmesan, balsamic and grilled lime to finish.