Every dish tells a story of the land and the hands that prepared it.
Charred to perfection with citrus, fingerling potato, smoked paprika, and herb oil. A true Mediterranean delight.
Creamy burrata with heirloom tomatoes, basil pesto, balsamic glaze, and toasted sourdough.
Sweet heirloom carrots with whipped feta, dukkah spice, lemon zest, and fresh mint.
Fresh yellowtail with yuzu, chili, crispy shallot, cilantro, and sea salt.
Roasted free-range chicken with herbs, spring vegetables, and rich chicken jus.
Crispy-skinned salmon with leek fondue, fingerling potatoes, and dill crème fraîche.
28-day aged ribeye with confit garlic, rosemary, and roasted marrow bone. A carnivore's dream.
Creamy risotto with roasted butternut squash, sage brown butter, toasted pepitas, and parmesan.
Rich flourless chocolate torte with raspberry coulis and vanilla bean ice cream.
Rich flourless chocolate torte with raspberry coulis and vanilla bean ice cream.
Light and citrusy olive oil cake with blueberry compote and whipped mascarpone.
Chef's selection of seasonal sorbet with fresh berries and mint.
Rich flourless chocolate torte with raspberry coulis and vanilla bean ice cream.
Reservations open in two weeks — be the first to taste.