Fire-roasted tomatoes | Smoky chipotle chillies | Roasted garlic | Toasted cumin | Lime-avocado crema | Fresh coriander oil | Herb pressed focaccia
Caesar dressing | Cinnamon-infused cherry tomatoes | Rustic sourdough croûtons | Slow-poached farm egg | Crisp chicken skin and duck
Mixed selected greens | Herb-emulsion | Toasted pumpkin | Sunflower | Sesame seeds.
Tomatoes | Goat's cheese | Basil | Greens and assorted herb base | Passionfruit dressing | Toasted pumpkin | Sunflower seeds.
Chicken liver pâté | Shredded duck rillettes | Smoked meats | Tangy house pickles | Sharp mustard | Toasted sourdough.
120g premium beef patty | Melted cheddar | Crisp lettuce | Tomato | Red onion | Dills | House secret sauce on a toasted sesame bun.
Crispy-fried king oyster mushroom "steak" (120g) | House-togarashi | Tangy Tonkatsu sauce | Japanese mayo | Tempura gotu kola | Shredded cabbage | Toasted potato bun
House-smoked chicken breast | Crispy beef bacon | Avocado | Lettuce | Tomato | Nai Miris aioli | Toasted multi-grain bread.
Melted Swiss cheese | Dills | Sharp local mustard on toasted rye.
Grilled beef tenderloin | Melted provolone cheese | Caramelized onions | Mustard-horseradish cream on a crusty baguette.
Forest mushrooms | Fresh thyme | Black truffle oil | Crispy sourdough shard
Seafood broth | Local prawns | Cuttlefish | Line-caught catch of the day | Mussels | Sourdough.
Smoked meats | Tangy house pickles | Local sharp mustard | Toasted sourdough. Choose your spread/rillette style:
Sweet corn succotash fritters | Zesty citrus cream | Pickled onion slivers | Coriander oil | Fresh picked leaves.
Translucent rice paper | Seared scallops | Local herbs (mint, coriander, gotu kola) | Cucumber | Peanut-tamarind dipping sauce.
Local oyster & button mushroom tempura nest | Truffle-miso dipping sauce.
Steamed bao buns | Crisp Japanese fried chicken | Pickled cucumber ribbons | Curry-leaf aioli.
Pan-fried oysters | Lacy egg & tapioca starch batter | Wok-tossed bean sprouts | Coriander | Spring scallions | Sweet-chili-lime sriracha drizzle.
Tortillas | Duck leg | Red cabbage | Ginger-lime slaw | Sweet hoisin-kithul glaze | Fresh coriander.
Two mini sliders served on soft, toasted brioche buns. Choose your style:
A curated selection of three premium cave-aged cheeses served with wild honey, roasted nuts, seasonal fruit preserves, and toasted sourdough.
Local heirloom tomatoes | whipped goat's cheese mousse | wild passionfruit | kithul vinaigrette | fresh basil oil.
Yellow fin tuna | extra virgin olive oil | crushed pink peppercorns | micro-greens.
Beef tenderloin | cornichons | grain mustard | quail egg yolk | toasted sourdough shard.
Oyster mushroom | sweet truffle-miso | roasted garlic | sweet potato purée.
Sea bass fillet | lemongrass-infused yellow Kirihodi broth | Narang | curry-leaf chimichurri.
Binchotan-grilled beef tenderloin | smoked garlic & bone-marrow butter | classic reduction jus | truffled potato purée.
A refreshing interlude of local Narang citrus.
A selection of premium cave-aged house cheeses served with wild honey | roasted nuts | seasonal fruit preserves | warm toasted sourdough.
Milk-soaked biscuits | dark chocolate ganache infused with Rockland Red Rum and cold-brew espresso | toasted cashew praline.
Low-sugar pandan Basque cheesecake | Binchotan-charred pineapple | ginger-kithul compote.
Beef tenderloin | sea salt | cornichons | grain mustard | raw quail egg yolk on a sourdough shard.
Ultra-silky red wine and shallot-infused chicken liver pâté, served with house pickles | local sharp mustard | shattered poultry skin crackling.
Flame-charred beef tenderloin bite served with smoked garlic | bone-marrow chimichurri.
House-smoked duck breast medallions paired with caramelized peaches | pickled radish | crisp duck skin | Pour of savory duck dashi.
12-hour cinnamon wood-smoked Black Angus brisket finished with a dark roasted curry powder | black pepper crust.
Sweet-tea and lemongrass brined chicken cold-smoked over cinnamon wood | glazed with tangy Alabama White sauce | cider apple slaw.
A bright, high-acid palate refresher infused with mountain citrus.
French-trimmed lamb chop charred over Binchotan coals, finished | white miso | Kithul treacle reduction | roasted garlic purée.
Cave-aged cheeses | local wild honey | roasted nuts | house fruit preserves | toasted sourdough.
Layers of milk-soaked biscuits | dark chocolate ganache | Rockland Red Rum | cold-brew espresso | toasted cashew praline.
Spiced Biscoff biscuit base | dark chocolate fudge | toasted coconut crumble | vanilla mousse.
Freshly brewed selection of premium Ceylon highland tea or single-origin espresso.
Nothing planned here just yet. Please check back soon.
Reference
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