Crushed avocado, sunflower seeds, pumpkin seeds, organic herbs.
Organic kale, roasted crispy chickpeas, house tahini lemon vinaigrette.
Slow cooked tomatoes, crushed Calabrian chili, aged Pecorino cheese.
Grilled salmon fillet, organic white quinoa, steamed greens.
Espresso, steamed oat milk, organic cardamom syrup, cinnamon dusting.
Double shot of Ethiopian Yirgacheffe espresso with micro-foam.
Brioche bread soaked in vanilla cream, topped with salted caramel and fresh berries.
Pure frozen acai pulp topped with homemade banana granola, fresh berries, and peanut butter.
Two poached organic eggs on toasted english muffin with smoked salmon and rich hollandaise.
Twice-baked butter pastry filled with rich house pistachio paste and crushed nuts.
Creamy burrata, heirloom cherry tomatoes, fresh basil, white truffle oil, and balsamic.
Slow-cooked red lentils infused with cumin, carrots, and lemon, served with croutons.
Premium wagyu beef patty with black truffle mayo, mature cheddar, and caramelized onions.
350g prime grass-fed angus ribeye grilled with rosemary-garlic butter and hand-cut fries.
Fresh tortellini stuffed with ricotta, tossed in light porcini mushroom cream and truffle oil.
Pan-roasted sea bass fillet served with wilted baby spinach and lemon caper butter.
Creamy arborio rice cooked with 24-month aged parmesan, fresh thyme, and gold leaf flake.
Tender chicken breast skewers marinated in yogurt, garlic, and Lebanese spices, charcoal grilled.
Refreshing blend of muddled garden mint, fresh key lime, sparkling soda, and organic cane sugar.
Rich double espresso combined with cold fresh milk and sweet organic condensed milk over ice.
Sparkling lemonade mocktail infused with sweet blue curacao extract and key lime juice.
Vanilla bean ice cream blended with organic roasted pistachio paste and white chocolate syrup.
Freshly squeezed red grapefruit juice shaken with organic rosemary syrup and cold tonic water.
Light-roasted single-origin Ethiopian coffee brewed manually over ice, floral jasmine notes.
Your choice of almond croissant or avocado toast paired with a hot V60 drip coffee.
Signature Beef Wellington served with garden truffle salad, and a fresh rosemary fizz.
Roasted sea bass or truffle risotto served with a side salad, and a mint mojito.
Pistachio croissant or french toast paired with a double shot iced spanish latte.