Must Try 😋😋

The best kind of dinner - 🥩 and 🍷 Ocean Beef 21 Days Dry-aged (aged in house) Bone-in Ribeye. Sublime combination of beautifully blistered crust with succulent, deeply flavoured medium-rare red inside, impressively tender and with just the right amount of marbling.

No faults in this glorious 100 Days Grain-Fed Ribeye Steak (200G) - Five Founders Carbon Neutral certified ribeye steak on the broiler with sea salt and freshly ground black pepper. With creamy mushroom sauce.

Borrowdale Carbon Neutral certified pork chops marinated with pommery mustard, sage & garlic, then slapped on the barbie. Choice of sauce: Demi glace. Great sear, giving off the crust crisp edges, perfect moist and tender pink centre.

The classics but missing the bacon and baked beans. Toasted sourdough ($2) with fry ups ($6), roasted mushrooms ($6), house-made pork ($6) and beef sausage ($6), house made kaya ($1) (flowy consistency but packed with great flavor!) The pork sausage (longer one) was a lot juicer compared to beef!

Love the king scallops, seared to perfection, sitting proudly on top of freshly made pasta, bathed in the glorious rich garlic butter sauce.

Enjoyed the well seasoned poke on the unique crunchy chips. Can’t quite detect the taste of squid ink but it was pretty yummy nonetheless!

Back to basics and with this - Carbonara Classico (without cream). Stuck with the classic and opted for the spaghetti instead of the penne. There is also an option to top up for fresh pasta or stuffed ravioli. Being a purist, I’ve always preferred carbonara without cream, this really allows each ingredient from the minimalist recipe to shine through. And as ironic as it sounds, it is still a pasta dish with that smooth glossy creamy sauce, with that hint of smokiness from the bacon. Not surprisingly, egg yolks are the unsung heroes of carbonara and they are responsible for the creaminess in the sauce and that luxurious feeling you get with each mouthful without feeling greasy. Glad the pasta did justice to the amazing sauce - perfect al denté. Buon appetito!

$14 - tasting portion

Surprised to really enjoy this! Very well seasoned crispy batter and juicy chicken thigh

Scampi, hokkaido scallop, blue mussel, special “zhoug” spices, white wine, chilli, parsley, cilantro & extra virgin olive oil. This was really enjoyable! Good mix seafood, perfectly executed al denté pasta, all well complimented with a little kick of spice.

Cream fraiche, green sweet pea, parmesan cheese, smoked mullet bottarga zest & chopped chive. Love the vibrant color and elusive flavor from the saffron! Creamy, rich, and extremely hearty, this classic saffron-infused risotto is by far one of the most luxurious take on risotto.

Swede & carrot purée, broccolini, mushroom soil, black morel with demi-glace sauce. Love how easily the meat glides when pulled apart. Almost resembles the texture of braised beef cheeks.

Arranged in such painterly precision, the chef has included some progressive elements on this flavorful classic. Substituting the capers for pickled shallots and adding dollops of cured egg yolk, this was compulsively delicious when swirled into the tartare, then slathered on the buttered toast. There was absolutely no compromise in the tartare experience despite a slight deviation from the classic. 😊