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Classic vanilla bean custard, caramelised sugar crust.

Warm dark chocolate cake, molten centre, vanilla ice cream.

Baked classic, berry compote.

Cavatappi in a three-cheese sauce, shaved black truffle.

Char-grilled, lemon zest, shaved parmesan.

Butter-whipped potatoes folded with fresh lobster.

A steakhouse classic, rich and simple.

Half dozen, baked with spinach and herb butter.

Yellowfin tuna, avocado, citrus soy, crisp wonton.

Silky bisque finished with a touch of cognac cream.

Creamy burrata, heirloom tomato, basil oil.

32oz dry-aged tomahawk, charred over open flame, finished with herb butter.

16oz, 28-day dry-aged, grilled to order.

8oz center-cut tenderloin, wrapped in applewood bacon.

14oz strip loin, char-grilled with rosemary butter.

A generous cut for sharing, carved tableside.

10oz, richly marbled, finished with sea salt.

Bordeaux, France — structured red, notes of cassis and cedar.

Piedmont, Italy — bold tannins, notes of rose and tar.

Mendoza, Argentina — dark fruit, soft velvety finish.

California, USA — full-bodied with a long, warm finish.

Stellenbosch, South Africa — smoky, spiced red fruit.

France — fine bubbles, citrus and brioche.