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Pickup, ASAP (in 15 minutes)
Grill
Enjoy your dining experience with actual open-fire hearth and grates where meat is cooked with firewood. Let us know your desired doneness.
Grill - Dry Aged Steak
Aging produce excellent tender and juicy steak. The process let natural enzymes slowly break down muscle tissue making the fibers within the muscle more moist and flavorful. For dry aging, the meat is placed in dry ager with controlled temperature and left to age for several weeks. The process takes longer time compare to wet-aging. It imparts a flavor that is both earthy and nutty with a slightly tart taste, akin to blue cheese.
RM 75/100gm
The beef from old Spanish ox, "Galician Blond" that are over 8 years old and from Galicia in northwestern Spain. This beef is known for its subtle marbling and covered by a delicious creamy fat coat. It is now being crowned the best tasting steak in the world. Dry age enhance your steak experience by tenderize the texture and Intensify the flavor.
75.00 MYR
RM 85/100gm
The beef from old Spanish ox, "Galician Blond" that are over 8 years old and from Galicia in northwestern Spain. This beef is known for its subtle marbling and covered by a delicious creamy fat coat. It is now being crowned the best tasting steak in the world. Dry age enhance your steak experience by tenderize the texture and Intensify the flavor.
85.00 MYR
RM 40/100gm
Premium free-range grass fed beef from Southern region of Australian, Victoria and Tasmania. Dry age enhance your steak experience by tenderize the texture and Intensify the flavor.
40.00 MYR
RM 50/100gm
Premium free-range grass fed beef from Southern region of Australian, Victoria and Tasmania. Dry age enhance your steak experience by tenderize the texture and Intensify the flavor.
50.00 MYR
RM 50/100gm
Premium free-range grass fed beef from Southern region of Australian, Victoria and Tasmania. Dry age enhance your steak experience by tenderize the texture and Intensify the flavor.
50.00 MYR
Grill - Wet Aged Steak
Aging produce excellent tender and juicy steak. The process let natural enzymes slowly break down muscle tissue making the fibers within the muscle more moist and flavorful. Wet aged steak is cuts of beef that are vacuum-sealed in plastic bag and placed in refrigeration for relatively short time. The process produce a vibrant “fresh, metallic” flavored steak.
RM 115/100gm
The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).115.00 MYR
RM 120/100gm
The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).120.00 MYR
RM 65/100gm
The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).65.00 MYR
RM 40/100g
The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).40.00 MYR
The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).300.00 MYR
The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).150.00 MYR
RM 40/100g
Angus cattle receive an exact feed composition consisting primarily of grain and supplemented with natural ingredients such as grass and corn. 200 days of feeding pattern increases the amount of intramuscular fat, which is also known as marbling. The fat packs in the flavour of the meat. Increasing the fat content through a longer feed cycle results in the unique taste and tenderness of the meat.40.00 MYR
RM 50/100gm
Angus cattle receive an exact feed composition consisting primarily of grain and supplemented with natural ingredients such as grass and corn. 200 days of feeding pattern increases the amount of intramuscular fat, which is also known as marbling. The fat packs in the flavour of the meat. Increasing the fat content through a longer feed cycle results in the unique taste and tenderness of the meat.50.00 MYR
RM 130/220gm
Angus cattle receive an exact feed composition consisting primarily of grain and supplemented with natural ingredients such as grass and corn. 200 days of feeding pattern increases the amount of intramuscular fat, which is also known as marbling. The fat packs in the flavour of the meat. Increasing the fat content through a longer feed cycle results in the unique taste and tenderness of the meat.130.00 MYR
RM 55/100gm
Angus cattle receive an exact feed composition consisting primarily of grain and supplemented with natural ingredients such as grass and corn. 200 days of feeding pattern increases the amount of intramuscular fat, which is also known as marbling. The fat packs in the flavour of the meat. Increasing the fat content through a longer feed cycle results in the unique taste and tenderness of the meat.55.00 MYR
Grill - Others
We have something for everyone. From land to sea.
RM 150/500gm
Grilled Spanish Suckling Lamb Ribs
150.00 MYR
RM 30/100gm
Pre-order only, at least one day in advance
30.00 MYR
RM 30/100gm
Pre-order only, at least one day in advance
30.00 MYR
Seafood option for the grill section. Weight: 600gm.
175.00 MYR
Serve with side dish and sauce
60.00 MYR
Beef patty made with dry age short ribs, brisket and chuck tender, home made brioche bun, cheddar cheese and home made fries
45.00 MYR
Wagyu beef patty, home made brioche bun, mustard seed pickled and home made fries
45.00 MYR
Grill - Sides
Choose your preferred delectable side dish to complete your meal.
14.00 MYR
15.00 MYR
12.00 MYR
14.00 MYR
12.00 MYR
12.00 MYR
20.00 MYR
37.00 MYR
Grill - Sauce
We have complimentary grilled garlic, sea salt flake and mustard for your grills. Choose additional gourmet condiments to complement your meat of choice.
8.00 MYR
8.00 MYR
8.00 MYR
8.00 MYR
smoked paprika, mint, citric6.00 MYR
30.00 MYR
Starter
Starter
Cured Tasmanian salmon with beetroot and gin, served whit citric crème fraiche sakura herbs and garden salad
(contain alcohol)
47.00 MYR
Wagyu beef pan seared (raw at room temperature), saffron mayonnaise, panko sweet bread topped with Spanish Padrón pepper and sakura
52.00 MYR
Foie Gras parfait, blood orange elastic served with Spanish pimentón and Parmesan cheese grissini breadstick (contain alcohol)
45.00 MYR
Cured smoked mackerel served with pickled lemon, compress Japanese cucumber and cilantro gel58.00 MYR
Cold capellini toss with black truffle pate, tiger prawn, salmon ikura topped with dashi stock and micro-greens
35.00 MYR
Charcoal burnt fennel bulb, burrata cheese finished with fresh dill and extra virgin olive oil
55.00 MYR
Sous vide Spanish octopus, tiger prawns, fresh red snapper, cilantro, shallots and red chilies finished with lemon avocado dressing
55.00 MYR
Roasted Rubia Gallega bone marrow served with pickle and brioche bread
65.00 MYR
Let our chef surprise you25.00 MYR
Lamb lettuce, frisee lettuce, fresh shallot, tomato cherry, toasted pistachios and pistachio vinaigrette
20.00 MYR
Main
Main
Medium rare duck breast, ginger bread crumbs, heirloom and yuzu tomato conserve, piquillo pepper coulis finish with compress heirloom tomato
60.00 MYR
Pan seared cod fish, kalamata soil, home made mustard pickle, pepper tuile and celeriac mash served with bouillabaisse sauce
80.00 MYR
Pan seared Pacific scallops, polenta cake finished with truffle béarnaise and micro greens
138.00 MYR
Sous vide pan seared lamb loin, fennel bulb, pumpkin puree, fresh scallion topped with chocolate sauce and apricot, raisin and walnut95.00 MYR
Whole lobster cook in beurre monte, spinach tagliatelle with lemon butter sauce
190.00 MYR
Linguini pasta tossed with sea urchin cream, finished with sea urchin meet and salmon roe
120.00 MYR
Dessert
Dessert
Fermented 72% dark chocolate, frozen wind, soil and air chocolate, milk chocolate ganache, raspberry ravioli and nuts puree
25.00 MYR
Mandarin liqueur, mandarin tips and rind serve with langues de chat
(contain alcohol)
20.00 MYR
Olive oil sponge, sous vide granny apple and ginger custard
(contain alcohol)
22.00 MYR
Greek yogurt, mango and mint soup toped with sesame tuil and mango ravioli
23.00 MYR
