STARTERS / MAINS

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PADRON PEPPERS 

charred 6

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CRISPY CALAMARI

with Thai basil, green peppercorn & lime 7

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BURRATA

with charred tomato & pistachio 8

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WILD MUSHROOM RAVIOLI

with hazelnut & truffle oil 8 / 15

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SPRING RISOTTO

with lavosh, asparagus and ricotta 8 / 15

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SIGNATURE

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Grilled on KOPA charcoal oven

 

35 DAYS DRY-AGED ABERDEEN ANGUS RIBEYE 26

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DRY-AGED PRIME FILLET STEAK 30

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PRIME RED BURGER 12

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Sides Selection 4

 

French fries

Roasted baby carrots

Grilled asparagus

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