Bar & Courtyard

roasted with sea salt and togarashi

steamed soy beans with sea salt

miranda family recipe, peanut butter powder and crushed peanuts

hand-cut french fries served with a trio of dipping sauces

fried crispy with fresh chili sauce

yellowfin tuna, king salmon, snapper, key lime oil, cucumbers, radishes and pickled grapes

sweet potato mousse, aji amarillo, yuzu citrus, chili thread, popcorn and lava salt

crispy rock shrimp, bay scallops, calamari, garlic kimchee aioli and nori salt

half dozen west coast oysters, passionfruit gellee and chili

green papaya, local heirloom tomatoes, carrots, lime, fish sauce and cashews

lemongrass, garlic, ginger, turmeric and peanut sauce

duck confit, watercress, fried shallots, lychees and sweet onion vinaigrette

baby lettuce, micro herbs and sesame dressing

braised wagyu beef short rib, foie gras, chive blossom and tamari shoyu

crisp taro shell, tuna tartare, shiso leaves, pico de gallo and jalapeño

pork belly with caramel ginger and pepper relish wagyu beef with aged cheddar, onion marmalade and arugula seared yellowfin tuna with wasabi mayonnaise, pickled ginger and cucumbers

baked and served in houba leaf with hajikami and japanese mustard sauce

pan-roasted organic chicken with honey, hoisin and sautéed greens

light gray, golden highlights, mellow, rich, buttery flavor

dark golden color, hints of dry fruit, toasted grains

golden brown hue with a nutty buttery flavor and robust finish

poached and crispy, crème fraîche and smoked salmon additional for your choice of above caviar

organic acquarello rice with truffle butter and chicken jus

chili-infused russian standard vodka, passion fruit-infused rum, passion fruit pulp, ginger syrup and chili flakes

chili-infused russian standard vodka, ginger liquor citrus, simple syrup and basil

"art in the age" sage herbal liqueur, royal tokaji, cocchi americano and citrus

rose petal-infused well of wisdom sake, peach-infused russian standard vodka, rose syrup, rosé champagne and grains of desire

pecan-infused bacardi rum, amaretto disaronno, baileys, whipped rum and almond foam

russian standard imperia vodka, lillet blanc, fernando pensato balsamic saffron shrub and cointreau caviar

e g windsor, yellow chartreause, citrus, honey syrup and cilantro

apple and lemon-infused russian standard vodka, apple juice, simple syrup, fresh rosemary and fresh mint with an absinthe rinse

milagro silver tequila, cointreau, sudachi juice, agave syrup, fresh watermelon and fresh basil

pear vodka, busnel calvados, pear puree, rosemary syrup and citrus

martin millers westbourne gin, black cardamom syrup, benedictine, citrus, avocado, cayenne pepper

jose cuervo tradicional silver tequila, domaine de canton, fresh raspberries, lemongrass, chili syrup and citrus

rhubarb-infused russian standard vodka, rhubarb purée, vanilla syrup, citrus, fresh strawberries and fresh ginger

dewar's 12, licor 43 with zacapa 23 years solera rum

novo fogo barrel aged cachasa, byrrh quinquina and fruit lab hibiscus liqueur

homemade plum wine, bombay sapphire gin, cranberry juice, fresh lime juice, demera sugar and orange bitters

high west double rye, absinthe, peychaud's bitters and flamed lemon peel

orange peel infused glenrothes alba, koval rose hip liqueur, kalamansi juice, simple syrup and an egg white

bombay gin, cherry brandy, benedictine, pineapple juice, citrus and pineapple caviar

fig, macadamia nut and cinnamon infused remy martin v, simple syrup, whiskey barrel bitters

pomegranate-infused kappa pisco, pomegranate juice, homemade grenadine, citrus and an egg white

apricot-infused mount gay black barrel, orange juice, pineapple juice, monin almond syrup and angostura bitters

crafted according to dmitri mendeleev's 1894 recipe with carefully selected extracts of siberian golden root (ginseng), creating a uniquely rich and exceptionally smooth vodka.

created in 1874, louis xiii cognac has always been a tireless pursuit of excellence. more than 1,200 eaux-de-vie from the grande champagne region of cognac, all aged between 40100 years in specially crafted limousin oak barrels, make up the louis xiii blend. richly woven with history and steeped in family tradition, louis xiii is acclaimed as the ultimate cognac.

launched by jacques marnier lapostolle, the company's ceo, in 1977 to commemorate the 150th anniversary of the house of grand marnier. this opulent blend, presented in a unique decanter, was created for cognac enthusiasts. it combines essence of orange with very old cognacs mainly from grande champagne, the most prestigious production area in the cognac region. the epitome of grand marnier's luxury and authenticity, the bottle's distinctive ?art nouveau' decoration is still hand-finished today.

naturally frozen on the vine, grapes destined for icewine production are painstakingly hand harvested at temperatures of 8°c or colder. as the frozen grapes are pressed, only a few precious drops of concentrated juice are obtained. at mission hill family estate, ice wine isn't made every year. we wait for mother nature's blessing. under the watchful eye of winemaker john simes, the grapes are harvested and turned into a delicately balanced, aromatic wine. technically challenging, time consuming and very risky, icewine is truly an art and is considered to be a delicacy.

fresh ginger, passion fruit and topped with ginger beer

passion fruit with a hint of grenadine; blended with freshly squeezed juices

fresh blueberries, passion fruit nectar and coconut

espresso, macchiato, latte

double espresso

iced espresso

origin: a delightfully aromatic tea with medium body, and a lightly caramelized flavor. it may be drunk with a dot of milk if desired, and can be enjoyed any time of day. makes an especially splendid breakfast tea. infusion: 3/5 minutes

called "the champagne of teas, "darjeeling has a light body, smooth taste, and lively aroma. it is wonderfully refreshing, and makes an ideal afternoon pick-me-up. a dash of cold milk can be added. infusion: 3/5 minutes

a medium-bodied tea with luscious fragrance and flavor from the essential oil of bergamot, extracted from the peel of the bergamot orange. can be savored in the afternoon and evening without milk. infusion: 3/4 minutes

unique and original fusion of a china green sencha tea and lemongrass. lemon and lime essential oils are married to ginger flavor to deliver a fresh and tonic taste. infusion: 3/5 minutes

a tea from the anji region exclusively harvested during one or two weeks a year. the slender shoots are adorned with a lavish covering of white down, giving a bright liquor with enduring green notes and gentle bitterness. excellent infused in cold water. infusion: 3/5 minutes

south-african rooibos, blended with lemon, clementine and blood orange essential oils, kola flavor, embellished with orange peels and sunflowers. a finely balanced and refreshing blend. infusion: 4/5 minutes

a blend of china tea and citrus fruits' essential oils. exclusive and unique blend. infusion: 4 minutes

l'oriental is flavored with the essences of passion fruit, peach, and wild strawberry. a fragrant aroma composed of fruity, tropical and woody notes. delightful any time of day, hot or iced. infusion: 4/5 minutes