STARTERS / MAINS

PADRON PEPPERS 

charred 6

CRISPY CALAMARI

with Thai basil, green peppercorn & lime 7

BURRATA

with charred tomato & pistachio 8

WILD MUSHROOM RAVIOLI

with hazelnut & truffle oil 8 / 15

SPRING RISOTTO

with lavosh, asparagus and ricotta 8 / 15

SIGNATURE

Grilled on KOPA charcoal oven

 

35 DAYS DRY-AGED ABERDEEN ANGUS RIBEYE 26

DRY-AGED PRIME FILLET STEAK 30

PRIME RED BURGER 12

Sides Selection 4

 

French fries

Roasted baby carrots

Grilled asparagus