Finely diced seasonal tuna with yuzu, avocado, and a touch of edible gold.
Paper-thin slices of beetroot and radish, finished with truffle vinaigrette.
Crispy potato and fontina bites served with smoked saffron aioli.
Roasted seasonal vegetables with comet herb oil and a sprinkle of toasted seeds.
Dark chocolate sphere filled with passionfruit mousse and a cosmic reveal.
Light, airy meringue with lavender cream, freeze-dried berries, and golden syrup.
Tangy lemon curd on a crisp almond crust, topped with candied citrus peel and star sugar.
Silky vanilla panna cotta with blackberry nebula compote and a sprinkle of silver dust.
Pan-seared sea bass with a star anise glaze, served atop smoked leek purée.
Herb-crusted lamb loin with rich black garlic jus, served with moonlit potato gratin.
Creamy arborio rice with wild forest mushrooms, parmesan dust, and truffle oil.
Crispy-skinned duck with blood orange gastrique, served with celestial spiced lentils.
Fresh-squeezed blood orange, yuzu, and sparkling mineral water with a lemon twist.
Delicate jasmine tea with white peach and a hint of elderflower, lightly chilled.
House-infused rosemary, cucumber, and lime with artisanal tonic water.
Smooth single-origin cold brew with vanilla bean and a touch of oat milk.
Blood orange aperitif, prosecco, and a splash of sparkling water with a citrus twist.
Gin, sweet vermouth, and house-infused hibiscus Campari, served with an ice sphere.
Vodka, elderflower liqueur, fresh lemon, and a shimmer of edible silver dust.
Small-batch bourbon, smoked star anise syrup, orange bitters, and a flamed citrus peel.
