Our Menu

Toasted sourdough, whipped ricotta, rare beef, truffle oil, micro herbs.

Chilled tiger prawns, house-made Marie Rose, avocado mousse, lemon.

Fresh burrata, heirloom tomatoes, basil oil, aged balsamic, Maldon salt.

Chef's daily creation using the finest seasonal local produce.

300g prime ribeye, truffle butter, roasted garlic mash, charred broccolini.

Atlantic sea bass, saffron beurre blanc, fennel salad, capers.

Herb-crusted Aussie lamb rack, red wine jus, pomme puree, rosemary oil.

Wild mushroom, Arborio rice, parmesan, truffle oil, crispy sage.

Double smash patty, truffle aioli, caramelized onions, aged cheddar, brioche.

Single patty, jalapeños, chipotle mayo, pepper jack, crispy onions, potato bun.

Double patty, smoked bacon, BBQ glaze, cheddar, pickles, coleslaw.

Portobello patty, avocado, sun-dried tomato, arugula, vegan aioli.

Ethiopian-style steak tartare with mitmita, kibbe, and ayib — elevated.

Sautéed beef or lamb, Berbere spice, caramelized onions, tomato, injera.

Slow-braised chicken in rich berbere sauce, hard-boiled egg, niter kibbeh.

Mild chickpea stew, green peppers, turmeric, ginger, served with injera.

Mezcal, sweet vermouth, Campari, rosemary smoke — shaken tableside.

Tej-infused whisky, fresh lemon, honey syrup, egg white, Angostura bitters.

Fresh espresso, vodka, Kahlúa, vanilla sugar, premium ice sphere.

Hibiscus tea, lime, ginger syrup, sparkling water — alcohol-free.

Premier Grand Cru Classé. Full-bodied, complex dark fruit, cedar, and cassis.

Elegant Italian white, crisp green apple, citrus, and mineral notes.

Four 200ml pours of our rotating local and imported craft selections.

Ethiopia's finest lager, crisp and refreshing, brewed in Addis Ababa.