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Palatte Take
“A perfectly balanced Negroni served with the confident restraint of a bar team that knows equal parts means equal respect for every ingredient.”
Negroni
Bella Storia
“A brooding, perfectly balanced trinity of gin, Campari, and sweet vermouth, stirred to silky perfection — the cocktail connoisseur's opening act.”
Connected by deep savory richness
Miso Rib-Eye
Ku Kitchen & Bar
“A prime rib-eye marinated in umami-rich miso, seared to caramelized perfection — the most indulgent thing on Ku's menu and worth every bite.”
Tandoori Lam
Kathmandu Kitchen
“Succulent lamb pieces marinated overnight in a deeply spiced yogurt blend and fired in the tandoor until the edges caramelize into something extraordinary.”
Filetto alla Griglia
“A prime beef fillet grilled over high heat to a perfect crust with a blushing, butter-soft centre — the kind of steak that reminds you why less is always more.”
Tandoori Grote Garnalen
“Plump, juicy king prawns nestled in aromatic saffron rice with coastal spices — a surf-meets-spice biryani that feels celebratory with every forkful.”
Caffè Corretto
“An espresso 'corrected' with a bold splash of grappa or sambuca — the most Italian way to close a meal.”
Biryani (Mix)
“A lavish combination biryani bringing together meats in one fragrant, saffron-laced rice pot — the ultimate crowd-pleaser for those who refuse to compromise.”
Biryani (Lams)
“Slow-cooked lamb buried in fragrant, saffron-kissed basmati rice layered with caramelized onions and whole spices — a biryani that commands your full attention.”
Grappa Chardonnay Sibona
nNea Pizza
“Elegantly floral and silky smooth, Sibona's Chardonnay grappa carries delicate grape blossom and stone fruit notes far removed from harsh spirits — a refined, contemplative digestivo for those who know their Italian distillates.”