Cuisine Epicurean Experiences charcoal grilled langoustine, romanesco, sesame, white miso, ‘Bagna Cauda’ pan-seared silver cod, broccolini, ‘taggiasca’ olives cream orange cured foie gras, variations of beetroot, raspberry ‘vincotto’ roasted artichoke, ‘caciocavallo’ cheese foam, hazelnut, smoked ‘Yamanashi’ egg yolk blue fin tuna belly ‘crudo’, nori mayo, ponzu yuzu gel, pickled daikon ‘burratina’ cheese, confit Japanese cherry tomatoes, basil and tomatoes essence ‘Tajima’ beef tenderloin ‘carpaccio’, ‘parmesan’ cheese, 25 years old balsamic vinegar confit Canadian lobster, ‘Datterini’ tomatoes, ‘Amalfi’ lemon roasted Italian seabass, young zucchini, spring herbs salad roasted New Zealand lamb rack, Sicillian pistachio,‘borrettane’ onion, heirloom beetroots Restaurant Elegant & Enticing Reception Open Kitchen Wine Lounge Open Kitchen Restaurant Interior Window Seat Restaurant Interior Wine bottles on racks – Wine Display Wine Room Private Dining Room Restaurant Interior Restaurant Interior Bar The Minute List Lounge Rooftop Sensation Terrace Lounge Terrace Lounge Cocktail Cocktail Green Terrace Terrace Lounge Setup - Day Martini Terrace Lounge Setup - Day Terrace Lounge Setup - Night