Cappuccino
Double espresso shot topped with velvety steamed milk foam and cocoa dusting.
Classic
Crafted Flavors • Fine Dining • Specialty Brews
Single-origin beans ethically sourced and freshly roasted in-house.
Double espresso shot topped with velvety steamed milk foam and cocoa dusting.
Signature dark roast, house-made salted caramel, finished with edible 24k gold leaf.
18-hour cold steeped Arabica infused with Madagascar vanilla bean and gentle oak smoke.
Uji grade ceremonial matcha whisked with oat milk and sweet vanilla cream foam.
Delectable bites designed to spark your appetite.
Artisan sourdough topped with wild mushroom ragout, white truffle oil, and shaved parmesan.
Creamy Italian burrata, heirloom tomatoes, aged balsamic reduction, and pesto oil.
Lightly battered squid tossed with sea salt, cracked black pepper, served with garlic aioli.
Haas avocado, yuzu edamame mash, sesame crisp, and citrus vinaigrette.
Masterfully prepared courses celebrating prime ingredients.
Crispy skin Atlantic salmon over saffron risotto, asparagus spears, and lemon butter sauce.
Arborio rice cooked slow with porcini broth, mascarpone, winter truffle, and crispy sage.
NZ tender lamb with rosemary jus, pomme purée, and roasted baby carrots.
San Marzano tomato base, fresh fior di latte mozzarella, basil leaves, extra virgin olive oil.
Sweet creations crafted daily by our master pastry chef.
Warm molten center 70% dark chocolate cake served with Madagascar vanilla gelato.
Layers of espresso-soaked ladyfingers, mascarpone sabayon, and cocoa powder.
Crispy shortcrust filled with pistachio frangipane and fresh raspberry coulis.