Fresh Atlantic oysters topped with spinach, herb butter, and crispy breadcrumb crust baked until golden.
Pairs with Pairs with Sauvignon Blanc
Silky roasted lobster soup with aromatic shallots, thyme, and a whisper of cognac finished with cream.
Pairs with Try with crusty sourdough
Hand-dived scallops with roasted corn purée, crispy pancetta, and microgreens on sesame crisps.
Paper-thin sliced premium beef with shaved Parmigiano-Reggiano, capers, red onion, and truffle oil.
Pairs with Pairs with Prosecco
Tender squid lightly fried until golden, served with zesty lemon aioli and fresh arugula.
Creamy burrata with vine-ripened tomatoes, basil, aged balsamic, and finishing extra virgin olive oil.
Wild-caught halibut with lemon beurre blanc, seasonal vegetables, and crushed potatoes finished with dill.
Pairs with Pairs with Albariño
Succulent 8oz lobster tail with drawn butter, roasted asparagus, and creamed corn with crispy sage.
Mediterranean whole fish with fennel, blood orange, caramelized onions, and herb oil, served tableside.
Thick-cut grilled swordfish with miso glaze, sesame bok choy, and wasabi aioli with crispy shallots.
Pairs with Pairs with Pinot Grigio
Succulent lobster and jumbo prawns in creamy cognac sauce with mushrooms, gruyère, and lobster roe.
Perfectly cooked salmon with dill hollandaise, heirloom root vegetables, and caviar pearls on top.
24oz bone-in dry-aged ribeye grilled to perfection, topped with herb butter and fleur de sel.
Pairs with Pairs with Cabernet Sauvignon
Tender 8oz centre-cut filet with truffle jus, crispy potatoes, and roasted root vegetables.
Premium 16oz strip steak with smoked sea salt, garlic confit, and silky béarnaise sauce on the side.
Braised short rib paired with lobster tail, roasted cauliflower, and aged balsamic reduction.
Creamy five-cheese blend with black truffle shavings and crispy panko topping.
Fresh asparagus with hollandaise, toasted almonds, and aged Parmigiano-Reggiano.
Creamy pasta with Atlantic lobster pieces, gruyère, and panko crust, baked until bubbling.
Thinly layered potatoes with clarified butter and rosemary, crispy outside and tender inside.
Warm dark chocolate cake with molten centre, topped with vanilla bean ice cream and gold leaf.
Silky vanilla bean custard with caramelized sugar crust, served with fresh berries.
Traditional British dessert with tart lemon, sweet cream, and buttery shortbread biscuits.
Delicate panna cotta infused with roasted pistachio, dark chocolate soil, and candied pistachios.
Classic blend of premium Champagne, cognac, sugar, and Angostura bitters with a cherry.
Vodka martini infused with butter-poached lobster essence, served up with a twist.
Bourbon with house-made smoked maple syrup, bitters, orange peel, and a large ice sphere.
Fresh oyster with mignonette, vodka, and a spicy ginger-lime chaser.
Rotating selection of premium wines curated by our sommelier team.
House specialty cocktails crafted with premium spirits, fresh citrus, and house-made syrups.
Sparkling or still premium imported water to cleanse the palate between courses.
Freshly pulled espresso, cappuccino, or rich drip coffee to complete your dining experience.