Main Courses

USDA RIBEYE (450G) .....7,500

A hand-cut, highly marbled 450g USDA Ribeye steak, seasoned with sea salt and seared to your liking. Rich, juicy, and bursting with flavor.

Served with your choice of two sides:

• Creamy Pomme Purée

• Spinach Gratin with a golden cheese crust

• Sautéed Mushroom Medley
USDA TENDERLOIN (140G) .....4,500

An exquisitely tender, center-cut 140g USDA beef tenderloin, seared to perfection. Served alongside velvet-smooth pomme purée, rich creamy spinach, and an aromatic sautéed mushroom.

TRUFFLE PASTA ..... 1,000

A decadent dish featuring house-made pasta coated in a velvety truffle sauce. Layered with the complex, melt-in-your-mouth saltiness of premium Jamón Serrano and elevated with finely grated Parmesan cheese for a deeply satisfying, savory finish.
LOBSTER RAVIOLI ..... 1,200

An indulgent celebration of the sea. Delicate, house-made ravioli plump with sweet lobster meat, bathed in a velvety, lobster bisque sauce.
STRIPLOIN AGLIO OLIO ..... 2,500

200g of juicy, savory USDA strip loin steak served alongside a classic aglio olio. A beautiful balance of rich, melt-in-your-mouth beef and light, garlicky pasta.

BRAISED LAMB ..... 1,500

Slow-braised, fork-tender organic lamb leg served over a bed of creamy, butter-whipped polenta. Finished with a bright, aromatic apricot and shallot gremolata to perfectly balance the rich, savory depth of the meat.
BOEUF BOURGUIGNON ..... 2,700

Red wine-braised Australian wagyu beef short ribs in a glossy bordelaise jus, served with glazed carrots & shallots, mushrooms, home-made lardons and pomme purée.
PORK TENDERLOIN ..... 2,750

Jamon serrano rolled Kurobuta pork tenderloin medallions accompanied by caramelized apple wedges, apricot, apple-pear chutney, pomme purée and apple-pork jus.
RACK OF LAMB ..... 2,900

Juicy, pan-seared rack of lamb paired with a rich, velvety pomme purée. Accompanied by an earthy, umami-rich medley of sautéed porcini mushrooms and a vibrant toss of sweet edamame.
COCHINILLO ..... 7,800

Slow-roasted organic, milk-fed suckling pig, celebrated for its melt-in-your-mouth tenderness and perfectly shattered, crisp crackling skin. Served alongside golden, hand-cut truffle fries and a vibrant, herbaceous house-made chimichurri to cut through the richness. Accompanied by a refreshing artisanal side salad.

(Good for 3-4 persons)

OCTOPUS CASSOULET ..... 950

Tender, slow-braised octopus tentacle, seared to perfection and served over a rich, hearty cassoulet of slow-simmered cannellini beans, and a savory herb-infused broth. A coastal twist on a French classic.
WILD SALMON ..... 2,500

Butter poached Alaskan wild-caught salmon resting over a rich, aromatic coconut curry risotto. Spectacularly elevated with a decadent crown of pristine Osetra caviar and balanced by the bright, refreshing crunch of pickled snow peas and baby shallots.
SEA BASS ..... 2,800

A pristine fillet of buttery, flaky Chilean seabass, pan-seared to a golden crust. Served over a rich, earthy wild mushroom risotto and accompanied by plump white clams and delicate zucchini ribbons. Finished tableside with a velvety, citrus-kissed classic beurre blanc.

CHICKEN FRICASSEE ..... 1,500

A comforting French classic featuring tender, organic-free ranged chicken nestled in a rich, velvety white wine cream sauce with earthy mushrooms. Paired with a crispy, golden chicken croquette, and served over buttery pomme purée, sweet glazed carrots, and crisp French beans.
DUCK BREAST ..... 2,700

Tender, rose-hued Magret duck breast with a perfectly rendered, gold and crisp skin. Served with glazed carrots & shallots, cherry tomato confit, beets purée and orange duck jus.
DUCK LEG ..... 3,150

24-hour confit duck leg, crisped to perfection. Accompanied with pommes pavé, caramelized apricots, fig compote, pea shoots and duck jus.
SIDE DISHES

Pommes Purée ..... 250

Side Salad ..... 290

Mushroom Medley ..... 300

Mushroom Risotto ..... 350

Spinach Gratin..... 350

Truffle Pommes Frites ..... 350

STEAKS