The Menu
Our Kitchen
Our menu is a living document. It changes as seasons shift, as farmers harvest, and as our chefs discover new ways to coax flavour from fire. Below is our current offering.
V — Vegetarian · VG — Vegan · All prices include taxes
Smoked Burrata
₹1,200Cold-smoked for 4 hours over applewood, heirloom tomato, basil oil, sea salt flakes
Seared Scallop
₹1,800Hokkaido scallop, cauliflower cream, pancetta crisp, truffle shavings, micro herb
Wagyu Beef Tartare
₹1,600Hand-chopped A4 Wagyu, quail egg yolk, fermented mustard, caper emulsion, toasted brioche
Charred Octopus
₹1,500Josper-grilled baby octopus, smoked paprika oil, preserved lemon, harissa, chickpea purée
Wild Mushroom Velouté
₹980Foraged forest mushrooms, truffle foam, chives, crispy shallots, aged sherry
Duck Liver Parfait
₹1,400Silky duck liver, port wine gelée, brioche toast, cornichons, Maldon salt
Chef's Table
The 7-Course Tasting Menu
Available Tuesday through Sunday. A curated journey through the season's finest, designed by Chef Aryan Kapoor. Wine pairing available at an additional ₹4,800.