À la Carte

Crisp potato soufflé with smoked crème fraîche and 1.2g of delicate Krystal caviar pearls.

Two roasted bone marrow pieces topped with tomato tartare and confit garlic, served with crispy toast.

Golden foie gras, buttery brioche, balanced by cranberry and aged balsamic.

A Spanish classic — delicately crisp on the outside with an ultra-creamy interior. Choice of mushroom, salmon, or chicken.

Delicate prawn crudo, brightened with citrus gel and aromatic kaffir lime.

Seabass ceviche in leche de tigre, finished with a light foam and served with crispy patacones.

Warm, creamy cornmeal and cheddar mousse with sweet-savory beef short rib jam, crispy corn chips, and roasted cherry tomatoes.

Silky chicken liver pâté scented with clove, nutmeg, and ginger. Topped with red fruit gelée and served with grilled bread.

Crispy fried potato wedges with mixed herbs.

Slow-cooked cauliflower cream soup. Smooth and refined, finished with honey soy.

Burrata cheese with Genovese pesto and olive oil confit cherry tomatoes.

Marinated watermelon with a hint of scotch bonnet, tossed in citrus vinaigrette and olive oil. Finished with local cheese, herbs, and pickled rind.

Fresh crab meat with green apple, radish, red onion, mustard vinaigrette, grapefruit, gremolata, and olive oil. Served in its shell with mixed herbs.

Locally caught squid in Portuguese chili and garlic sauce, grilled until charred and tender. Finished with fresh herbs, crispy shallots, and spicy olive oil.

Pan-seared salmon served with smoky baba ganoush and a bouquet of sautéed mushrooms.

Plump poached tiger prawns served cold with mustard curd, frozen cocktail sauce granita, and flavors of tomato, citrus, and celery.

Roasted catch of the day with smoky wilted greens, fresh citrus, hollandaise, and a local citrus kosho. Subject to market availability.

A New Orleans twist on a Mediterranean classic. Braised cuttlefish in a rich Creole sauce with fragrant pilaf and lemon-parsley aioli.

Slow-simmered Spanish rice enriched with seafood and bold Mediterranean notes.

Succulent lobster, delicately grilled with lemon and butter. Medium avg. 550g / Large avg. 750g.

Deboned chicken leg stuffed with miso-mushroom mousseline and local greens. Served with creamed leeks and a sweet-sour cauliflower caponata.

Southern classic — buttermilk-brined, crispy fried chicken thigh on a potato bun with garlic aioli, roasted peppers, and creamy slaw. Served with crispy pumpkin.

Slow-cooked confit glazed in a delicate orange sauce, paired with aromatic sweet potato purée.

Juicy 160g tenderloin steak, pan-seared and served with crispy baby potatoes, braised greens, black currant glaze, and rich beef jus.

Beef cheeks confit in their own juice to a rich demi-glace, served with a potato mille-feuille.

Classic Katz-style pastrami, patiently cured and slow-cooked to tenderness.

Two 90g patties with cheddar, pickles, and EPI sauce on potato buns. Served with potato wedges.

A5 Japanese wagyu beef strip loin, intensely marbled. Priced by weight at 100 BDT per gram, minimum 100g order.

Homemade pasta with slow-cooked beef ragù and Parmesan shavings.

Soft ravioli of paneer and greens, finished with mushroom cream and sun-dried tomato.

Celery and turmeric-scented handmade semolina cavatelli in a white butter sauce with grilled and fresh zucchini, preserved lemon, creamy ricotta, and mint.

Two buttermilk pancakes lightened with meringue, served with homemade ricotta, salted caramel, and seasonal fruit preserves.

Poached eggs, smoked mackerel salad with green apples, house-made pickles, herbed sour cream, and lightly dressed amaranth salad served with grilled sourdough.

Poached eggs on buttered challah with silky Hollandaise and roasted red chilies. Choice of house-smoked duck ham, smoked marinated mackerel, or tender braised greens.

Custard-soaked challah toasted in clarified butter, with roasted banana crème, sliced banana, and caramelized cocoa nibs.

Greek yogurt parfait with house granola, seasonal fruit, and a drizzle of wildflower honey.

Pan-seared minute steak with two eggs your way, herbed potato hash, and grilled tomato.

Slow-cooked custardy eggs with chives, served on toasted brioche.

Warm carrot cake with cream cheese frosting, candied walnuts, and a hint of cardamom.

Silky vanilla custard with a dark caramel halo, finished with a touch of sea salt.

Chocolate ice cream and torched marshmallow between graham wafers — a campfire classic, frozen.

Charred pineapple with coconut sorbet, toasted coconut shavings, and a hint of lime.

Hand-pressed lemons with cane sugar, served over ice.

Aromatic gondhoraj lime, fresh mint, and a touch of honey — a refreshing local favorite.

Freshly squeezed Valencia oranges.

Single shot of our house espresso blend.

Espresso with steamed milk and a thin layer of foam.

Equal parts espresso, steamed milk, and velvety foam.

Ceremonial-grade matcha whisked with steamed milk.

Naturally carbonated French mineral water, served chilled.