Tarkish Manthi

Traditional Yemeni-style fragrant spiced rice cooked in underground pit, served with roasted chicken, special spicy tomato salsa and garlic paste.

Hand-cut golden russet fries tossed with white truffle oil, sea salt flakes, and aged Parmigiano-Reggiano. Served with roasted garlic aioli.

Authentic fragrant Kaima rice layered with slow-cooked tender meat, ghee, golden fried onions, cashews, raisins, and aromatic spices.

Succulent tender chicken tenders marinated in fiery smoked bird's eye chili glaze, charred over lava stone, served with mint lime labneh.

Crispy sourdough batard rubbed with garlic, topped with chunky Hass avocado mash, heirloom cherry tomatoes, and aged balsamic reduction.

Flash-fried coastal squid dusted with smoked paprika and cracked pepper, served with lemon dill tartar emulsion.

San Marzano tomato coulis, creamy artisan whole burrata pouch, fragrant sweet Genovese basil leaves, and cold-pressed extra virgin olive oil.

Crisp sourdough crust topped with spicy imported cured pork pepperoni cups, buffalo mozzarella, and crushed Calabrian chili flakes.

Roasted shiitake, button and cremini mushrooms, caramelized Spanish onions, thyme, fontina fondue, and white truffle essence on a garlic-infused base.

Slow-cooked shredded barbecue chicken breast, red onion rings, pickled jalape??os, smoked Gouda and mozzarella blend, finished with cilantro.

Double smashed prime beef or lamb patties with melted sharp cheddar, caramelized onions, crisp iceberg, house secret sauce on butter-toasted brioche.

Panko-crusted whole Portobello mushroom cap filled with herb cream cheese, grilled halloumi slab, spicy tomato relish, and rocket greens.

Crispy fried chicken thigh drenched in sweet & spicy fermented Gochujang glaze, topped with pickled cucumber slaw and kewpie mayo.

Silky ribbon fettuccine cooked al dente in a velvety garlic-parmesan cream sauce, sauteed forest mushrooms, and chopped Italian parsley.

Tiger prawns flash-saut??ed in extra virgin olive oil, slivered garlic, sun-dried tomatoes, crushed chili flakes, and white wine broth.

Pan-seared Atlantic salmon resting on a bed of lemon-dill infused saffron risotto, grilled asparagus spears, and citrus butter emulsion.

Double shot of Ethiopian Yirgacheffe espresso cut with an equal part of steamed silky milk and a swirl of house-made salted caramel.

Steeped for 18 hours in cold filtered mountain water, infused with nitrogen for a velvety stout-like foam and rich chocolate notes.

Rich espresso layered over roasted hazelnut praline syrup, steamed whole milk, dusted with organic Ceylon cinnamon and cocoa nibs.

Fresh passionfruit pulp, bruised sweet Thai basil leaves, Sicilian lemon juice, and sparkling soda over crushed ice.

Hand-pressed blood orange juice, elderflower cordial, tonic water, and a flame-torched fresh rosemary sprig for smoky aroma.

Muddled organic blueberries, culinary lavender essence, touch of pure agave nectar, topped with chilled effervescent soda.

Rich dark Valrhona chocolate molten center erupting from a warm sponge cake, served with Madagascar vanilla bean gelato.

Savoiardi ladyfingers soaked in dark espresso and marsala reduction, layered with whipped mascarpone cream and Dutch cocoa dusting.

Dense creamy Philadelphia cream cheese filling on a buttery Graham cracker crust, crowned with warm sea-salt dulce de leche.

Refreshing crushed wild berries with fresh garden mint and sparkling soda