Built around fire, season & restraint.

Starters

Hand-pulled Italian burrata served with sun-ripened heirloom tomatoes, aged balsamic pearls and our cold-pressed basil oil on toasted sourdough.

Starters

Hand-dived scallops, butter-basted to a golden crust, paired with a delicate saffron emulsion and micro thyme.

Main Courses

Grade A5 Japanese Wagyu, kissed by binchotan charcoal and finished with a smoked beef jus and confit shallot petals.

Main Courses

Hand-cut tagliolini in a brown butter emulsion, finished tableside with fresh shaved black truffle and aged parmesan.

Pizza

72-hour fermented dough, baked in our wood oven, topped with fior di latte mozzarella, black truffle and wild basil.

Pizza

The original — slow-proven Neapolitan crust, San Marzano tomato, buffalo mozzarella and torn basil.

Burgers

House-ground dry-aged short rib, smoked English cheddar, crisp pancetta and our truffle aioli on a brioche bun.

Burgers

Two flame-licked patties stacked with sharp cheddar, ember-charred onion jam and pickles.

Desserts

Warm 70% Valrhona chocolate fondant with a molten centre, raspberry coulis and edible gold leaf.

Drinks

Our signature serve — barrel-aged gin, Campari and sweet vermouth, finished with applewood smoke under glass.

Family Deals

Burrata, two pizzas, a sharing wagyu plate, sides, and Lava Noir for the table. Built for sharing.

Family Deals

A curated tasting for two — choose any starter, any pizza, and our Lava Noir to finish.