Menu Food

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Our chef have created a menu of dishs using the finest seasonal produce. Table service throughout for food and drinks. Taking inspiration from around the world, all the dishes on our menu are designed for sharing. Using incredible imported and local produce, whole ingredients are fresh from producers, prepared on site every day, and paired with ingredients so good they really speak for themselves.

GARDEN

Layers of lasagna noodles sandwiched between fresh ingredients like mozzarella, Green salad, fresh tomato make this dish a ‘constructive reconstructed’ lasagna!  | 150
Chopped romaine lettuce and garlicky croutons tossed in a creamy dressing made with eggs, olive oil, lemon, and Parmesan | 140
Grilled shrimp is layered over fresh veggies, olive oil red wine vinaigrette and baby tomato! This salad is savory, sweet and all-together amazing. | 190
FRESH BASIL, PICKLES, BABY TOMATOES AND AL DENTE PASTA MAKE THE PERFECT SUMMER SALAD | 140
The basic elements are mixed greens with mozzarella cheese and black olive, tossed with a sweet balsamic vinaigrette in addition to the mixed greens, pickles, cucumbers, and onion jam | 120

 

EARTH

Beef Carpaccio, the most perfect Italian style starter.  Beef tenderloin is seasoned with fruity olive oil and lemon juice and topped with “cheese” and pistache, fresh veggies, crouton, baby tomato | 300
Plancha which means “metal plate” in spanish. Beef is marinated in red wine vinegar, chili powder, and minced garlic then grill the beef skewers until medium rare | 500
Minced raw beef are marinated with olive oil, capers, red wine vinegar with mustard and tabasco touch. The steak tartare will be crowned with a beautiful golden egg yolk | 350
Beef burger is our speciality of 88. Australian’s steak with toppings as cheldar cheese slices, sliced tomatoes, and white onion (also tasty when grilled), ketchup, mustard, pickles, mayonnaise, and fresh lettuce leaves | 270

 

The ribs are marinated in mixed in house sauce then roasted. The lamb ribs is pairing perfectly with an elegant and acidity red wine sauce or a spicy (a little) and freshly of black pepper sauce | 500
Duck leg, green salad, crouton, tomato | 350
A filet mignon, but as roast, one that you slice to serve, tender like a prime rib, but lean. A beef tenderloin is matching perfect with sweet and creamy mushroom sauce or elegant and a little acidity of red wine sauce | 500

 

SEA

Freshest tuna, juice of passion, lime, with a bit of olive oil and sea salt. Serve it with some crispy nachos and it become the perfect summer lunch or appetizer | 190
Fresh salmon slices are marinated with soy sauce, garlic, sweet gourd’s oil and wasabi touch. Korean marinated salmon is served with fresh veggies, crouton and delicious pesto sauce | 170
The fresh tuna is savoured with olive oil and sea salt then roasted. The perfect sauce pairing is lemongrass or lemon sauce | 190
The salmon fillet is sprinkled with salt and pepper then roasted until the skin is crisp and the flesh is just beginning to flake.Tender and silky salmon fillet will be served with a sweet and spicy risotto of lemongrass  | 350

 

SWEET

Fondant in french. Cake flavored with melting – middle chocolate.  Dessert will be served with ice cream and Stramberry or caramel sauce. The combine of sweet of chocolat and acidity of stramberry will be the perfect balance |120

DELI

French foie gras, mixed with salt pepper and cognac and will be served with onion jam and green salad | 350
Parma Ham, Chorizo, Saucisson | 250
BLUE CHEESE, CACIOCAVALLO, GRANA PADANO | 250
PARMA HAM, CHORIZO, SAUCISSON, BLUE CHEESE, CACIOCAVALLO, GRANA PADANO | 500
PROSCIUTTO, MOZZARELLA, BASIL | 180