Executive chef Peter Teo has refreshed the menu with “meticulously crafted food” that let the ingredients take centre stage
A culinary pilgrimage to Italy has led head chef Dalton Fong to recreate a menu of quintessential Italian flavours, cooked up with the best ingredients sourced from all over the world— clams from New Zealand, salmon from Ireland and Iberico pork from Spain. In Fong’s adept hands, these are transformed into savoury sharing dishes that include the Japanese Wagyu carpaccio starter with horseradish, capers and parmigiana, added with a zing of acerbic cherry blossom vinegar and earthy truffle dressing. Italians love their meats, too, and the 45-day, dry-aged controfilleto (bone-in Australian stockyard short loin) is a winner, grilled over hickory charcoal grill for a smoky finish.
|Accept Credit Card||Yes|
|Private Room Description||No|
|Dress Code||Smart casual|
|Corkage Charge||$30/bottle or 1-for-1|