Order Luxury Gastronomy
Embark on a curated fine-dining journey from our kitchens to your dining table. Experience five distinct worlds of taste, freshly prepared and delivered with utmost devotion.
Truffle Tagliolini
Fresh handmade egg pasta, shaved black winter truffles, aged Parmigiano-Reggiano, butter emulsion.
Margherita D.O.C.
San Marzano tomatoes, fresh buffalo mozzarella, fragrant basil, cold-pressed extra virgin olive oil.
Fiorentina Ribeye
Dry-aged Tuscan ribeye steak, aromatic sea salt, fresh rosemary infusion, charcoal flame seared.
Royal Awadhi Biryani
Slow-cooked fragrant Basmati rice, tender heritage-spiced mutton, saffron mist, rose water infusion.
Signature Butter Chicken
Charcoal-smoked chicken thigh, rich creamy tomato-cashew gravy, churned white butter, fenugreek dust.
Nazaqati Paneer Tikka
Handcrafted paneer blocks stuffed with dynamic mint-pine nut filling, marinated in royal saffron tandoori marinade.
Imperial Peking Duck
24-hour slow roasted crispy duck skin, hand-rolled pancakes, sweet bean glaze, sliced cucumber and scallions.
Jade Dumplings
Steamed lobster and wild shrimp dumplings wrapped in naturally tinted spinach wheat wrapper, gold dust flake.
Szechuan Chili Sea Bass
Steamed Chilean sea bass fillet, tingling Szechuan peppercorn-chili oil, light soy-ginger emulsion, fresh cilantro.
Omakase Nigiri
Chef's selection of 5 fresh seasonal nigiri pieces flown in from Tokyo’s Toyosu market, brushed with Nikiri soy glaze.
A5 Wagyu Tataki
Lightly seared A5 Miyazaki beef slices, citrus ponzu reduction, fried garlic chips, micro-shiso greens.
Kuro Hana Ramen
Slow-simmered rich pork bone broth, hand-cut alkaline noodles, roasted black garlic oil, seared chashu belly.
Tulum Lobster Tacos
Butter-poached Maine lobster tails, hand-pressed heirloom blue corn tortillas, chipotle adobo crema, fresh avocado.
Ancho Chili Barbacoa
Slow-braised beef brisket in ancho-guajillo pepper adobo sauce, pickled sweet onions, fresh farm cilantro.
Smoked Mezcal Guacamole
Freshly mashed Hass avocados, mist of smoked Mezcal mist, cotija cheese crumbles, served with blue totopos.