Mesa Bar

Inside Mesa by José Avillez, the central island bar commands the room with its striking black-and-gold palette, a design that weaves Eastern and Western influences throughout the modern Portuguese restaurant. Head mixologist Frederick Ma builds drinks that trace the old maritime routes between Lisbon and Macau, drawing equally from both cultures’ heritage. Sustainability isn’t a marketing angle here—it's the operating system. House-made kombuchas and mead honey wine ferment quietly from kitchen remnants, transforming potential waste into something worth savouring, all part of a zero-waste philosophy that runs through everything.

Tatler Tip

Weekend reservations are essential. The central bar is claimed quickly, and those who book ahead secure the best seats in the house.