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