Our
Rooftopbar
Using the prawn / shrimp heads and shells to make a quick stock (which is used as the sauce) takes this pasta to the next level. The pasta has a thick glossy coating from the "emulsification" of the starchy water and oil in pan combined with the rich, deep flavour of the prawn sauce.
Our
Italian Restaurant
Hand-seasoned beef patty, seared to perfection. Topped with house-made garlic dill pickles, fresh leaf lettuce, tomato, sliced red onions and mustard.
Our
Rooftopbar
Mixed vege salsa pairs perfectly with hot-off-the-grill fish. For a sandwich option, serve fish and salsa in pita pockets.
Our
Cocktail lounge
Extra crispy hand-breaded chicken, tossed in our signature honey-chipotle sauce. Served with homestyle fries, corn on the cob and house-made ranch dipping sauce.
Our
Rooftopbar
Considered one of the tastiest and most elegantly flavoured of steaks, rib-eye steaks are cut from the main muscle attached to the spine - the meat most often used for superior roasting cuts, either rib roasts that still have the bone attached, or deboned rib-meat roasts. The special appeal of rib-eye steaks is that they have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence.
Our
Cocktail lounge
Penne pasta in a creamy Alfredo sauce, sharp cheddar cheese, jalapeno and sliced tender pieces of smoked chicken seasoned with smoked paprika. Topped with melted sharp cheddar and house-made pico de gallo.
Our
Rooftopbar
This dip fits perfectly with grilled salmon. Serve with rice. Greek style yogurt is a bit more sour than regular plain yogurt.
Our
Cocktail lounge
"Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme."
