New season. New cravings. The hearty Chef’s selections are here to steal the show they are back and unapologetic, indulgent, and exactly what your appetite ordered.
This isn’t about reinventing the wheel. It’s about doing what we do best:
– Buttery textures. Umami highs. Dishes that know when to whisper and when to roar.
– No gimmicks. No drama. Just food that commands the room quietly, confidently.
Start with the Milanese Veal Chop the kind of dish that doesn’t ask for your attention, it just takes it. Bone-in, breaded just right, fried to a delicate crisp, then draped across a bed of mushroom risotto that’s more cream than grain. Finished with a warm veal jus and Parmigiano curls — because restraint has its place, and it’s not here.
Then there’s the Herb-Crusted Chilean Seabass, which arrives like silk on a plate. Oven-roasted, its buttery flake rests on a canvas of cauliflower purée, surrounded by broccolini, baby carrots, king oyster mushrooms, and just enough truffle cream to make you close your eyes. Add a thyme-garlic butter glaze and beurre blanc, and you’ve got a masterclass in subtle excess.
Feeling indulgent? You should be. The Saffron Lobster Risotto doesn’t do subtle. It’s bold, golden, and rich in all the right ways arborio rice slow-cooked to that perfect bite, stirred with poached lobster, kissed with Parmigiano Reggiano, and topped with lobster bisque foam that melts on contact.
And then there’s dessert. The kind that makes you pause between bites.
Our Kunafa Cheesecake is a collision of East and West — silky vanilla base, crunchy kunafa crust, orange blossom syrup, and pistachio dust. It’s sweet, floral, and quietly dramatic — everything dessert should be.
What are you waiting for? Reserve Now.
