Our Menu

A delightful blend of Japanese crackers and traditional Chex mix, seasoned with a Furikake seaweed blend. This salty and slightly sweet snack is irresistibly addictive.

Crispy fries drizzled with truffle oil, served with a of rich truffle aioli.

Our famous Japanese egg salad on milk bread, elevated with a luxurious drizzle of truffle oil and a touch of pike roe. This accidental creation has become a mind-blowing delight.

Boquerones (anchovies) paired with roasted bell pepper and truffle caramelized sweet pepper. Spread with lemon aioli, and finished with a touch of lemon zest and micro greens, all served on a crisp baguette.

Enjoy a curated selection of three meats: soppressata, prosciutto, and coppa, alongside three cheeses: brie, Manchego, and smoked gouda. Each pairing is designed to perfectly complement any cocktail.

An assortment of fresh raw vegetables served with house-made hummus and French onion dip.

Kettle chips served with chive crème fraiche and caviar choice:

Imperial Ostera ....................................................105

Gruyere and Manchego melted inside our perfectly panini-pressed LOVE croissants. Each bite is enhanced with a drizzle of truffle oil, offering a gourmet touch. Served with two house-made dipping sauces: a vibrant tomato basil and a luscious blackberry confit.

Wagyu beef sliders with Havarti cheese, red pepper pesto, caramelized balsamic onions, and truffle aioli

Soppressata, hot sweet Italian sausage, salami, marinara sauce, & mozzarella cheese with a side of hot honey.

Fresh sliced tomatoes, basil, mozzarella cheese, marinara sauce & drizzled with garlic herb & olive oil drizzle cheese spread.

Caramelized onions, prosciutto, fig, gruyere, fig jam, arugula,garlic herb & olive oil drizzle and balsamic glaze.

Indulge in crunchy shredded fillo dough filled with pistachiocrème, nestled inside an almond cake, and enveloped in a white chocolate shell. Finished with a luscious raspberry glaze.

Our classic Red Velvet Cake layered with cream cheese frosting.

Spice Cake with carrots, pineapple & pecans layered with cream cheese frosting.

Toki Japanese Whisky, chamomile matcha syrup, Giffard Peche, salted honey, lemon | A fresh yet earthy cocktail shaken over rocks.

Licor 43, espresso, cold brew, orange zest, flamed cinnamon stick | A Latin after dinner delight finished with aromatics of orange oils and burnt cinnamon.

Vanilla-infused Simple Vodka, cocoa nib vanilla syrup, cold brew, espresso | An expertly mixed espresso martini served up cold and frothy.

Campari, black sesame paste, tiki spiced syrup, banana salted cream, black sesame seeds | Lounge in European cafe style.

Tequila, Vietnamese Ca Phe Sua, Baileys Vanilla Cinnamon | A cream version of a classic espresso martini!

Nikka Days Japanese Whisky, soda, lemon zest | A refreshing after work whisky highball. Sit and de-stress.

Hawthorn’s Gin, Campari, Noilly Prat Rouge Vermouth, orange zest | Bittersweet and bold. Served on a large rock and garnished with zest of orange.

Cognac Park VS, Giffard Triple Sec, lemon, turbinado | Complex, boozy and tart, served up.

Lunazul Blanco Tequila, Giffard Triple Sec, lime, agave nectar | Shaken and served on the rocks. Make it skinny, spicy or coconut!

Makers Mark, Rittenhouse Rye, aromatic bitters, orange zest |Served on a large rock and garnished with zest of orange.

Wild Turkey Bourbon, Rittenhouse Rye, Noilly Prat Rouge vermouth, aromatic bitters | Served up with a cherry and orange zest.

Aguasol Blanco Tequila, lime, Topo Chico | Tall on the rocks with half salted rim.

Tres Generaciones Reposado Tequila, Amontillado Sherry, cocoa nib vanilla syrup, aromatic bitters blend, smoke, cherry | A new take on a Manhattan from the highlands of Jalisco, served over a large rock and then finished with cedar smoke aroma.

Montelobos Espadin Mezcal, Dolin Blanc Vermouth, Luxardo Bitter Bianco, Giffard Mangue, Giffard Passion Fruit, Reagan’s Orange Bitters, Li Hing Mui | A white negroni goes to Oaxaca. Served up with the essence of passion fruit and mango elevated with salted plum powder.

Hawthorn’s Gin, yuzukosho, green juice cordial, Giffard Vanille, lime, Fever Tree Mediterranean Tonic | This tall and refreshing gin and tonic helps you get your greens in!

Sonbi Gin, Junmai Sake, mirin | A refined Martini served with a side of Furikake chex mix.

Aperol, sparkling wine, club soda, slice of orange | The Italian spritz you know and love.

Campari, Noilly Prat Rouge Vermouth, sparkling wine | Like the classic but make it a spritz!

Hawthorn’s Gin, lemon, simple syrup, sparkling wine, lemon zest | Bright and tart and served in a wine flute.

Italian garden infused Wodka Vodka, bloody mary mix, pepperoncini, lemon & olive garnish | Italian inspired liquid breakfast.

Simple vanilla infused Vodka, Giffard Lychee, Giffard Passion Fruit, coco cream, lemon | A delightfully fruity adventure served over pebble ice.

Bacardi Superior White Rum, Appleton Estate, pineapple, lime, coconut cream, nutmeg | Just like you’re lounging poolside at a resort. Shaken to frothy perfection and served over pebble ice.