Chef's Table

Once a month, we invite you to an intimate and immersive dining experience: the Chef’s Table. This is more than dinner—it’s a shared journey of flavour, spontaneity, and conversation. The evening is built on connection—between guests, with the chef, and through the food itself.

*Note: The listed price is the complete price with the applicable taxes and gratuity included. Menu subject to change without notice

✷ Menu for September 26 ✷

OPENING BITE

Duck Pâté

A crisp crostini topped with rich duck pâté, a sliver caviar, and a touch of creamy goat cheese — an elegant balance of savory, sweet, and tangy

Wine Pairing:

Champagne Brut Rosé

A TASTE OF THE SEA

Clams Vongole over Black Fettuccine

Fresh clams delicately poached in a velvety white wine cream sauce, layered with aromatic garlic and slow-caramelized onions. Nestled atop artisanal squid ink fettuccine

Wine Pairing:

Riesling or Gewurztraminer

PASTURE & HERB

English Lamb Chop with Mint Salsa Verde

A succulent English lamb chop, grilled to perfection and brightened with a fresh mint salsa verde — a refined take on a classic combination

Wine Pairing:

Pinot Noir or Merlot

SOUTHERN SHORELINE

Seared Rare Swordfish

Thick-cut swordfish steak, pan-seared and topped with smoky-sweet charred corn and tomato salsa, finished with fresh lime and herbs. Bright, bold, and fall-forward

Wine Pairing:

Chardonnay or Sauvignon Blanc

THE CARVING CEREMONY

Tomahawk Steak

A richly marbled tomahawk steak, flame-seared and carved tableside for dramatic flair. Served with briny sea asparagus for a bold, refined expression of land and sea

Wine Pairing:

Cabernet Sauvignon or Malbec

FINAL NOTE

Raspberry Tart with Lemon Ice Cream

A crisp tart filled with bright raspberry compote, paired with a scoop of tart-sweet lemon ice cream — a refreshing and elegant finale.

Wine Pairing:

Late Harvest Ice Wine or Apéritif