Seared Foie Gras

Pan-seared duck foie gras served with brioche toast, caramelized fig compote, and a balsamic reduction glaze

Lobster Bisque

Velvety slow-simmered lobster bisque with a touch of cognac, finished with truffle cream and chive oil

Burrata Royale

Fresh Italian burrata paired with heirloom tomatoes, microgreens, aged prosciutto, and a drizzle of extra virgin olive oil

Scallop Ceviche

Hand-dived scallops delicately marinated in yuzu citrus, cucumber ribbons, red caviar pearls, and a hint of jalapeño

Wild Mushroom Velouté

Silky forest mushroom velouté infused with rosemary, topped with porcini dust, whipped mascarpone, and truffle oil

Wagyu Beef Tenderloin

Grade A5 Wagyu tenderloin served with truffle pomme purée, roasted asparagus, port wine jus, and edible gold leaf garnish

Butter-Poached Atlantic Salmon

Norwegian salmon poached in clarified butter, served with saffron risotto, caperberry salsa verde, and a dill beurre blanc

Rack of Herb-Crusted Lamb

New Zealand lamb rack with a pistachio and herb crust, served alongside dauphinoise potatoes, minted pea purée, and rosemary jus

Truffle Risotto al Fungi

Carnaroli rice slow-cooked with aged Parmigiano-Reggiano, wild porcini mushrooms, shaved black truffle, and white truffle oil

Pan-Roasted Duck Breast

French Magret duck breast roasted to perfection, served with cherry gastrique, celeriac purée, glazed baby carrots, and microherbs

Valrhona Chocolate Fondant

Warm 72% Valrhona dark chocolate fondant with a molten centre, paired with Madagascan vanilla bean ice cream and gold leaf

Crème Brûlée Royale

Classic Tahitian vanilla crème brûlée with a perfectly caramelized sugar crust, garnished with seasonal berries and mint coulis

Mango Saffron Panna Cotta

Silky Italian panna cotta infused with Kashmiri saffron, layered with Alphonso mango coulis and crystallized pistachio crumble

Royal Garnish Soufflé

Light-as-air Grand Marnier soufflé served tableside with a chilled crème anglaise and candied orange zest — pre-order required

Royal Signature Cocktail

House-crafted blend of elderflower liqueur, champagne, muddled fresh berries, and rosemary sprig — served in crystal flute

Château Margaux Bordeaux

An exceptional French Bordeaux with notes of blackcurrant, cedar, and violet — perfectly paired with red meat selections

Sparkling Yuzu Lemonade

House-pressed yuzu citrus lemonade with Himalayan pink salt rim, fresh basil, and sparkling mineral water

Aged Single Malt Whisky

Curated selection of 18-year aged Scotch single malt served neat with a hand-carved ice sphere and dark chocolate pairing