Fire. Smoke. Flavour.

BBQ STARTERS

• Grilled Prawn Skewers

  Tiger prawns threaded on bamboo, brushed with garlic-lemon butter, seared over charcoal. 80g prawns per guest. Served as a passing starter.

• Jalapeño Poppers

  Fresh jalapeños halved and stuffed with cream cheese and cheddar, wrapped in streaky bacon, grilled until bubbling and charred. Vegetarian version available without bacon.

GRILL STATION — MAIN PROTEINS

• Angus Beef Burger

  Hand-pressed patty from Australian grain-fed Angus chuck (130g), grilled over high heat for a smoky crust, served on a toasted brioche bun with cheddar, lettuce, tomato, and pickled onion.

• Frenched Lamb Chops

  Australian lamb rack chops (80g), rubbed with rosemary, garlic, and sea salt, seared fast over hot coals, served pink.

• BBQ Chicken Thigh

  Free-range chicken thigh (130g), marinated overnight in smoky BBQ sauce and spices, slow-grilled until caramelised and juicy.

• Premium Pork Sausages

  Thick-cut gourmet pork sausages (100g), grilled over medium heat, scored for extra char, basted with smoky glaze.

SIDES FROM THE GRILL

• Charred Corn Cobs

  Fresh sweet corn grilled in husks, peeled back, brushed with garlic butter and smoked paprika.

• Charred Potato Salad

  Baby potatoes halved and grilled until crisp, tossed through with wholegrain mustard, shallots, and fresh herbs. Served warm.

SAUCES & CONDIMENTS

• Smoky BBQ Sauce

  House-made with molasses, apple cider vinegar, smoked paprika, and a touch of chipotle. Slow-simmered for depth.

• Chimichurri

  Fresh parsley, oregano, garlic, red wine vinegar, and olive oil. Bright and herby. Argentinian-style.

• Wholegrain Mustard

  Sharp, seeded mustard cut with a splash of stout.

DESSERT

• Grilled Pineapple with Coconut Ice Cream

  Fresh pineapple wedges caramelised on the grill, dusted with cinnamon sugar, served with a scoop of house-made coconut ice cream.

BBQ STARTERS

• Smoked BBQ Chicken Wings

  Free-range wings (200g per guest), dry-rubbed with paprika, brown sugar, and cayenne, slow-smoked for 2 hours, then flash-grilled and glazed with house BBQ sauce. Sticky, smoky, and tender.

• Beef Brisket Sliders

  Mini brioche buns filled with shredded 12-hour smoked brisket (60g), topped with pickled slaw and a drizzle of Alabama white sauce. Two pieces per guest.

GRILL STATION — MAIN PROTEINS

• 12-Hour Smoked Beef Brisket

  Australian Angus brisket (180g), rubbed with black pepper, salt, and brown sugar, smoked over hickory and apple wood for 12 hours until fork-tender. Sliced against the grain. Smoke ring visible.

• Pulled Pork

  Local pork shoulder (180g), rubbed with mustard and spice, smoked for 10 hours, hand-pulled and tossed in Carolina vinegar sauce. Served with slider buns on the side.

• Smoked Pork Ribs

  Baby back ribs (200g), rubbed with sweet-smoky spice blend, wrapped and smoked for 6 hours, then unwrapped and glazed with Kansas City BBQ sauce on the grill.

• Grilled Free-Range Chicken

  Half chicken (150g boneless), marinated in buttermilk and spices, smoked for 1 hour, then finished over direct heat for crispy skin.

SIDES FROM THE GRILL

• Smoked Mac & Cheese

  Creamy three-cheese macaroni baked in a cast-iron skillet on the grill with a smoked cheddar crust. Finished with hickory smoke for 15 minutes.

• Classic Coleslaw

  Shredded white and red cabbage with carrot, dressed in tangy buttermilk and apple cider vinegar. Crisp and refreshing against the rich meats.

SAUCES & CONDIMENTS

• Kansas City BBQ Sauce

  Thick, sweet, and smoky. Tomato base with molasses, brown sugar, and hickory smoke.

• Carolina Vinegar Sauce

  Thin, sharp, and tangy. Apple cider vinegar, chilli flakes, black pepper, and a touch of sugar. Perfect for pulled pork.

• Alabama White Sauce

  Mayonnaise base with horseradish, black pepper, lemon juice, and vinegar. Creamy and peppery. Ideal for chicken and brisket.

DESSERT

• Mini Pecan Pie

  Individual pecan tarts with buttery shortcrust pastry, caramelised pecan filling, and a hint of bourbon. Baked ahead, served at room temperature with whipped cream.

BBQ STARTERS

• Grilled Scallops

  Hokkaido-style scallops (3 pieces per guest), seared on the grill over high heat for 90 seconds per side, finished with lemon butter and micro herbs.

• Wagyu Beef Skewers

  Cubes of MB 5-7 Wagyu sirloin (60g), threaded with shallots and cherry tomatoes, charred quickly over searing coals, drizzled with chimichurri.

GRILL STATION — MAIN PROTEINS

• MB 5-7 Wagyu Striploin

  150g portion of Australian Wagyu striploin, marble score 5-7, seasoned with Murray River salt and cracked black pepper, seared over lumpwood charcoal at 400°C, rested 8 minutes. Sliced and fanned on the plate.

• MB 7-9 Wagyu Ribeye

  150g portion of premium Wagyu ribeye, marble score 7-9, rich intramuscular fat renders over the coals creating a caramelised crust. Served with a quenelle of truffle butter melting on top.

• Dry-Aged Tomahawk Ribeye

  200g portion per guest (carved from a 1.2kg shared bone-in tomahawk), Australian grain-fed Angus, dry-aged 28 days for concentrated beef flavour. Carved tableside by the chef for theatre. Served on a heated platter.

SIDES FROM THE GRILL

• Truffle Mashed Potato

  Silky potato mash folded through with shaved black truffle and truffle oil, finished with cultured butter. Warmed in a cast-iron pot alongside the grill.

• Charred Asparagus with Lemon

  Thick asparagus spears blistered on the grill, dressed with lemon zest, sea salt, and extra virgin olive oil.

SAUCES & CONDIMENTS

• Red Wine Jus

  Reduced beef bone stock with Cabernet Sauvignon, shallots, and thyme. Silky and intensely savoury.

• Béarnaise

  Classic French emulsion of egg yolk, butter, white wine vinegar, shallots, and tarragon. Made fresh on-site.

• Chimichurri

  Fresh parsley, garlic, oregano, red wine vinegar, and olive oil. Cut through the richness of Wagyu.

• Truffle Butter

  Cultured butter whipped with black truffle paste and sea salt. Melts luxuriously over hot steak.

DESSERT

• Warm Chocolate Fondant

  Individual dark chocolate fondant with a molten centre, baked to order, served with vanilla bean ice cream and a dusting of cocoa powder.

BBQ STARTERS

• Pão de Queijo

  Warm Brazilian cheese bread balls made with tapioca flour and queijo minas. Crispy outside, chewy inside. Three pieces per guest. Baked fresh and kept warm near the grill.

• Grilled Beef Heart Skewers (Corazón)

  Tender beef heart (80g), marinated in red wine vinegar, garlic, and cumin, skewered and grilled over charcoal until caramelised outside and pink inside. A traditional churrasco favourite.

GRILL STATION — MAIN PROTEINS

• Picanha (Rump Cap)

  The queen of Brazilian BBQ. 150g per guest of the signature rump cap, fat cap left on, sliced into thick steaks, seasoned only with coarse sea salt, grilled fat-side-down first to render the cap crispy. Carved tableside from skewers.

• Alcatra (Top Sirloin)

  120g per guest of prime sirloin, seasoned with rock salt, slow-grilled on skewers over medium charcoal, sliced thin and served rare to medium-rare.

• Fraldinha (Flank Steak)

  120g per guest of marinated flank steak, garlic and red wine vinegar marinade, grilled quickly over high heat, sliced against the grain. Intense beef flavour.

• Linguiça Sausage

  100g per guest of Brazilian-style pork sausage, smoky and spiced with paprika and garlic, grilled whole and sliced into thick rounds.

• Grilled Chicken Hearts (Coração de Frango)

  80g per guest, marinated in lime, garlic, and olive oil, threaded on skewers and grilled until golden. A churrasco classic — crispy, juicy, and deeply savoury.

SIDES FROM THE GRILL

• Feijão Tropeiro

  Traditional Brazilian bean salad with black beans, crispy bacon lardons, cassava flour, collard greens, and garlic. Served warm from a cast-iron pot.

• Grilled Polenta

  Thick-cut polenta cakes brushed with olive oil, grilled until golden and marked with char lines. Crispy exterior, creamy centre.

SAUCES & CONDIMENTS

• Salsa Verde (Molho a Campanha)

  Brazilian vinaigrette with diced tomato, onion, green pepper, parsley, vinegar, and olive oil. Fresh, sharp, and essential with churrasco.

• Farofa

  Toasted cassava flour mixed with crispy bacon bits and butter. Sprinkled over meat for crunch and texture.

• Chimichurri

  Garlic-forward Argentinian-style herb sauce with parsley, oregano, and red wine vinegar.

• Malagueta Hot Sauce

  Brazilian chilli sauce with malagueta peppers, vinegar, and garlic. Fiery and addictive.

DESSERT

• Brigadeiro

  Three handmade chocolate truffles per guest. Condensed milk and cocoa cooked down, rolled into balls, and coated in chocolate vermicelli. Brazil's national sweet.

BBQ STARTERS

• Grilled Calamari with Lime

  Tender squid scored and charred fast over high heat. Finished with fresh lime juice and crispy shallots. Serves as a passing starter while the grill heats.

• Corn on the Cob with Garlic Butter

  Sweet Balinese corn blistered directly on the grill grate. Brushed with garlic-herb butter and sprinkled with sea salt.

GRILL STATION — MAIN PROTEINS

• Whole Grilled Snapper

  One whole snapper per guest, scaled and cleaned. Scored, rubbed with turmeric and garlic, wrapped in banana leaf. Grilled slowly over charcoal. Served head-on with sambal matah spooned over at the table.

• Jumbo Prawn Skewers

  Four tiger prawns per guest, shell-on for flavour. Threaded onto lemongrass stalks. Grilled until shells char and meat turns opaque. Brushed with garlic-lime butter off the heat.

• Grilled Squid with Sweet Soy

  Whole squid tubes stuffed with tomato and shallot. Charred whole then sliced into rings. Glazed with sweet soy kecap manis in the final minute.

• BBQ Tuna Steak

  Thick-cut yellowfin tuna, 150 g per portion. Seared hard on the outside, rare centre. Brushed with sambal matah butter as it comes off the flames.

SIDES FROM THE GRILL

• Nasi Goreng (Grilled)

  Fried rice cooked on the flat grill section with shrimp paste, kecap manis, and scrambled egg. Topped with crispy fried shallots.

• Sambal Matah Slaw

  Raw shallot, lemongrass, and chilli sambal folded with shredded cabbage and coconut. Serves as a cooling counter to the charred fish.

SAUCES & CONDIMENTS

• Sambal Matah

  Raw Balinese shallot and lemongrass salsa with coconut oil and lime. Made fresh on site.

• Garlic-Lime Butter

  Softened unsalted Balinese butter whipped with roasted garlic, lime zest, and cracked black pepper.

• Sweet Soy Glaze

  Kecap manis reduced with a touch of tamarind for brushing over grilled proteins.

DESSERT

• Grilled Banana with Palm Sugar and Coconut

  Whole pisang raja bananas grilled in their skins until caramelised. Split open, drizzled with melted gula jawa and toasted grated coconut.

BBQ STARTERS

• Fresh Oyster Bar

  Three live oysters per guest, shucked at the station. Served on crushed ice with classic mignonette (shallot, red wine vinegar, cracked pepper), fresh lemon wedges, and Balinese sambal dabu-dabu.

• Grilled Prawn Cocktail

  Two king prawns per guest, grilled in shell, chilled, and served with house-made cocktail sauce (tomato, horseradish, lemon) in stemmed glasses.

GRILL STATION — MAIN PROTEINS

• Char-Grilled Half Lobster

  Half lobster per guest, split and brushed with lemon-garlic butter. Grilled flesh-side down over charcoal until the edges caramelise. Finished with fresh parsley and a squeeze of lemon.

• Grilled Salmon Fillet

  120 g Norwegian salmon fillet per guest, skin-on. Crisped on the grill skin-side down. Finished with a brush of dill butter and flaky sea salt.

• King Prawn Skewers

  Two king prawns per guest, deveined and marinated in olive oil, garlic, and lemon zest. Grilled quickly over high heat. Served with a wedge of charred lemon.

• Scallops in the Half Shell

  One to two hand-dived scallops per guest, kept in the shell with their roe. Topped with a knob of compound butter (garlic, parsley, lemon). Grilled until the butter foams and the scallop just firms.

SIDES FROM THE GRILL

• Charred Asparagus

  Thick spears of green asparagus, tossed in olive oil and salt. Grilled until tips char and stalks bend slightly. Finished with lemon zest.

• Garlic Bread from the Grill

  Sliced sourdough rubbed with raw garlic and grilled crisp. Brushed with herb butter while still hot.

SAUCES & CONDIMENTS

• Lemon Butter

  Classic French beurre blanc base with fresh lemon juice and zest. Served warm for dipping lobster and scallops.

• Chilli-Garlic Oil

  Warmed olive oil infused with sliced red chilli, garlic, and thyme. Drizzle over prawns and salmon.

• Bearnaise

  Traditional French emulsion with tarragon and shallot reduction. Made fresh over a portable double boiler at the station.

• Salsa Verde

  Fresh Italian-style herb sauce with parsley, capers, anchovy, and olive oil. Brightens grilled seafood.

DESSERT

• Coconut Panna Cotta with Passion Fruit

  Silky coconut cream panna cotta set in individual moulds. Topped with fresh Balinese passion fruit pulp and a mint leaf. Prepared ahead, plated at the station.

BBQ STARTERS

• Fresh Oysters on the Half Shell

  Three live local oysters per guest, shucked fresh. Presented on a tiered seafood tower with mignonette, lemon, and yuzu kosho.

• Tuna Tartare on Wonton Crisp

  Diced fresh yellowfin tuna mixed with sesame oil, soy, and spring onion. Spooned onto crispy fried wonton skins. Garnished with micro shiso and tobiko.

GRILL STATION — MAIN PROTEINS

• Whole Lobster per Guest

  One whole lobster (approximately 400 g) per guest, split lengthwise. Brushed with champagne butter and grilled over charcoal. The shell turns bright red. The meat is sweet and tender. Served with extra champagne butter on the side.

• Grilled King Crab Legs

  Imported king crab legs, pre-cracked. Warmed through on the grill and basted with garlic butter. The heat intensifies the sweetness of the meat. Served with lemon and drawn butter.

• Grilled Scallops

  Three hand-dived scallops per guest, seared hard on one side only. Topped with saffron aioli and a pinch of smoked paprika. Served on a bed of rock salt for presentation.

• Mini Salmon Wellington

  Individual salmon wellington, 120 g salmon fillet wrapped in puff pastry with spinach and duxelles. Baked until golden, then finished over the grill for a hint of smoke. Sliced to reveal layers.

• Tiger Prawns Flambeed with Cognac

  Three large tiger prawns per guest, shelled and deveined. Sauteed in butter, then flambeed tableside with cognac. The blue flame caramelises the natural sugars. Finished with cream and tarragon.

SIDES FROM THE GRILL

• Truffle Mashed Potato with Grilled Garlic

  Creamy mashed potato folded with white truffle oil. Topped with whole garlic cloves roasted on the grill until soft and sweet.

• Charred Broccolini

  Tender broccolini stalks tossed in olive oil and grilled until tips char and stalks are tender-crisp. Finished with flaky sea salt and lemon.

SAUCES & CONDIMENTS

• Champagne Butter

  French butter whipped with reduced champagne, shallots, and tarragon. For lobster and crab.

• Yuzu Kosho

  Japanese citrus-chilli paste. Adds bright heat to oysters and scallops.

• Saffron Aioli

  House-made garlic mayonnaise infused with saffron threads. For scallops and prawns.

• Classic Bearnaise

  Traditional emulsion with tarragon, chervil, and shallot reduction. For salmon wellington and lobster.

DESSERT

• Vanilla Creme Brulee with Berries

  Rich vanilla bean custard in individual ramekins. Caramelised sugar crust torched to order at the station. Topped with fresh local strawberries and blueberries.

BBQ STARTERS

• Grilled Octopus Salad

  Octopus tenderised, charred on the grill, and sliced thin. Tossed with extra virgin olive oil, lemon juice, oregano, and kalamata olives. Served warm with peppery rocket.

• Garlic Prawns in Olive Oil

  Sizzling prawns cooked in a cast-iron dish directly on the grill. Olive oil, sliced garlic, and dried chilli bubble around the prawns. Finished with fresh parsley and crusty bread for dipping.

GRILL STATION — MAIN PROTEINS

• Whole Grilled Sea Bass

  One whole barramundi per guest, scaled and scored. Stuffed with lemon slices, garlic, and fresh oregano. Grilled in a fish basket over charcoal. The skin chars and crisps. The flesh stays moist. Served whole with a drizzle of herb oil.

• Prawn Skewers (Lemon-Oregano)

  Four prawns per guest, marinated in lemon juice, dried oregano, garlic, and olive oil. Grilled on skewers until pink and slightly charred. Served with charred lemon halves.

• Grilled Calamari

  Whole squid tubes scored in a crosshatch. Marinated in olive oil, lemon, and garlic. Grilled quickly over high heat until tender and marked. Sliced and drizzled with herb oil.

• Grilled Salmon

  120 g Norwegian salmon fillet per guest. Simply seasoned with sea salt, black pepper, and a brush of olive oil. Grilled skin-side down for crispy skin. Finished with fresh dill and lemon.

SIDES FROM THE GRILL

• Grilled Vegetable Ratatouille

  Sliced courgette, aubergine, red pepper, and onion grilled individually. Layered in a terrine with tomato and fresh basil. Served warm or at room temperature.

• Greek Salad

  Chunky cucumber, tomato, red onion, and kalamata olives. Dressed with extra virgin olive oil and red wine vinegar. Topped with a slab of grilled feta cheese.

SAUCES & CONDIMENTS

• Tzatziki

  Greek yoghurt with grated cucumber, garlic, dill, and lemon. Cool and refreshing against charred seafood.

• Skordalia

  Greek garlic and potato dip. Pungent, creamy, and addictive. Spread on grilled bread with fish.

• Herb Oil

  Extra virgin olive oil blended with fresh parsley, basil, and oregano. Drizzle over everything.

• Harissa

  North African chilli paste with cumin, coriander, and caraway. Adds fire for those who want it.

DESSERT

• Grilled Peaches with Honey and Mascarpone

  Ripe peach halves grilled cut-side down until caramelised. Served warm with a dollop of mascarpone cream. Drizzled with Balinese wild honey and scattered with toasted almonds.

BBQ STARTERS

• Sate Lilit

  Minced local snapper wound around lemongrass stalks, grilled over charcoal, served with sambal matah

• Grilled Corn with Spicy Coconut

  Sweet corn charred on the grill, rubbed with Balinese spiced coconut flakes

GRILL STATION — MAIN PROTEINS

• Babi Guling-Style Pork Belly

  Local pork belly slow-roasted over charcoal with turmeric, garlic, and ginger; crackling skin finish

• Ayam Betutu

  Free-range chicken rubbed with Balinese spice paste, wrapped in banana leaf, slow-grilled until tender

• Beef Sate with Peanut Sauce

  Local beef cubes marinated in sweet soy, grilled on skewers, served with house-made peanut sauce

• Ikan Bakar

  Whole local snapper fillet marinated in turmeric and lime, grilled in banana leaf until flaky

SIDES FROM THE GRILL

• Nasi Kuning

  Fragrant yellow rice steamed with coconut milk, turmeric, and lemongrass

• Lawar

  Traditional Balinese vegetable salad with shredded coconut, green beans, and spice dressing

SAUCES & CONDIMENTS

• Sambal Matah Trio

  Raw shallot and chilli relish in three heat levels: mild, medium, fiery

• Sambal Terasi

  Fermented shrimp chilli paste, smoky and deeply savoury

• Kecap Manis

  Sweet soy sauce, reduced with palm sugar and star anise

• Rujak

  Spicy tangy fruit dipping sauce with palm sugar and chilli

DESSERT

• Dadar Gulung

  Fresh pandan crepes filled with sweet grated coconut and palm sugar, rolled tableside

BBQ STARTERS

• Smoked Beef Burnt Ends

  Cubes of Angus beef brisket, double-smoked over charcoal, glazed with house BBQ sauce

• Jalapeño Poppers with Bacon

  Fresh jalapeños stuffed with cream cheese, wrapped in crispy bacon, grilled until bubbling

GRILL STATION — MAIN PROTEINS

• 1.2kg Angus Tomahawk Ribeye

  Massive bone-in ribeye, reverse-seared over charcoal, carved tableside with flame (shared, ~150g per guest)

• 6-Hour BBQ Pork Ribs

  Full rack of pork ribs, slow-smoked over charcoal, glazed with sticky BBQ sauce

• Smoked Beef Brisket

  Australian Angus brisket, rubbed with spice blend, smoked 6 hours over charcoal

• Pulled Pork Sliders

  Slow-smoked pulled pork on mini brioche buns with coleslaw and pickles

SIDES FROM THE GRILL

• Loaded Baked Potatoes

  Russet potatoes baked on the grill, split and loaded with cheese, bacon, and sour cream

• Grilled Corn with Chipotle Butter

  Sweet corn charred over flames, brushed with smoky chipotle-lime butter

SAUCES & CONDIMENTS

• Smoky BBQ Sauce

  Tomato-based sauce with molasses, hickory smoke, and brown sugar

• Carolina Mustard Sauce

  Tangy yellow mustard sauce with vinegar and black pepper

• Chimichurri

  Fresh parsley, oregano, garlic, and olive oil Argentinian sauce

• Alabama White Sauce

  Mayo-based white BBQ sauce with horseradish and black pepper

DESSERT

• Smoked Chocolate Bread Pudding

  Rich chocolate bread pudding slow-smoked on the grill, served warm with vanilla bean ice cream

BBQ STARTERS

• Grilled Tiger Prawn Skewer

  Single tiger prawn threaded on a skewer, grilled with garlic butter and lemon

• Chicken Satay Cup

  Bite-sized free-range chicken satay served in small cups with peanut dipping sauce

GRILL STATION — MAIN PROTEINS

• Gourmet Beef Sliders

  Mini Angus beef burgers on toasted brioche with cheddar and pickles

• BBQ Chicken Drumsticks

  Free-range chicken drumsticks coated in smoky BBQ sauce, grilled until sticky

• Lamb Kofta

  Spiced lamb shoulder mince formed into skewers, charred over charcoal, served with yoghurt

• Grilled Fish Tacos

  Local snapper grilled in soft tortillas with cabbage slaw and chipotle mayo

• Vegetable Skewers

  Seasonal vegetables marinated in herb oil and grilled over charcoal

SIDES FROM THE GRILL

• Grilled Pineapple Salsa

  Charred pineapple diced with coriander, chilli, and lime

• Loaded Nachos

  Tortilla chips topped with melted cheese, jalapeños, and pico de gallo, kept warm on the grill

SAUCES & CONDIMENTS

• Chipotle Mayo

  Smoky chilli mayonnaise with lime

• Mango Salsa

  Fresh diced mango with red onion and coriander

• Garlic Yoghurt

  Thick yoghurt with roasted garlic and mint

• Sweet Chilli

  House-made sweet chilli dipping sauce

DESSERT

• S'mores Bar

  Guests toast their own marshmallows over the grill, sandwiched with chocolate and biscuits; served with ice cream

BBQ STARTERS

• Oscietra Caviar on Blini

  Premium Oscietra caviar served on warm blini with crème fraîche and chive

• Grilled Scallops with Black Truffle

  Hokkaido scallops seared over charcoal, topped with shaved fresh black truffle

GRILL STATION — MAIN PROTEINS

• MB 8-9 Wagyu Ribeye (Dry-Aged 45 Days)

  Premium Wagyu ribeye, dry-aged in-house for 45 days, grilled over binchotan charcoal, rested 10 minutes, sliced tableside (~150g per guest)

• MB 7 Wagyu Striploin

  Marbled Wagyu striploin, flash-seared over charcoal, served with truffle butter (~100g per guest)

• Herb-Crusted Lamb Rack

  Frenched lamb rack coated in rosemary, thyme, and Dijon, roasted over charcoal, carved at station

• Grilled Lobster Tail

  Whole lobster tail split and grilled over charcoal with garlic butter and lemon

SIDES FROM THE GRILL

• Truffle Mashed Potato

  Silky potato purée folded with black truffle oil and shaved parmesan

• Charred Asparagus with Parmesan

  Thick asparagus spears charred on the grill, finished with aged parmesan shavings

SAUCES & CONDIMENTS

• Red Wine Jus

  Demi-glace reduced with Cabernet Sauvignon and shallots

• Truffle Butter

  Cultured butter whipped with black truffle paste and sea salt

• Chimichurri

  Fresh herb sauce with parsley, oregano, garlic, and olive oil

• Béarnaise

  Classic French emulsion with tarragon, vinegar, and egg yolk

DESSERT

• Chocolate Sphere

  Dark chocolate orb filled with mousse and berries, melted tableside with warm caramel sauce