Over February and March, our chefs are serving up two seasonal standouts – crafted with bold flavours, premium ingredients, and designed to give you one more reason to dine with us.
What’s on the Menu
Salmon Gravlax l $22 –
Dill-cured Atlantic Salmon served with toasted brioche, pickled mustard seed, and a silky dill-mustard emulsion. Fresh, refined and full of flavour.
Braised Beef Short Ribs l $35
Slow-braised beef short ribs with chilli, ginger and garlic, paired with creamy mash and finished with rich hoisin and plum glaze. Comfort food elevated.
Available daily, 1 – 28 February.