Food

The Starter: Sourdough & Seasonal Fermented Butter. I started with the sourdough, which featured a beautifully rustic, charred crust and a chewy, airy crumb. The absolute star, however, was the seasonal fermented butter. The restaurant's dedicated fermentation lab really shows off here—the butter carried a distinct, complex tang and a savory depth that elevated a simple slice of bread into something highly addictive.
For the main, I had the Tajima Wagyu Picanha, and it was nothing short of spectacular. Picanha can sometimes be a tricky cut to perfect, but the execution here was flawless. The secret weapon is their house-made shio koji marinade. The koji enzymes worked brilliantly to tenderize the beef while drawing out a rich, earthy umami profile that paired seamlessly with the kiss of the wood-fire smoke.

Very clean interior. The staff are very friendly and accommodating. Food was delicious and innovation. I especially enjoyed the Fried Ice Cream and Banana Cake. The warm banana walnut cake was slightly burned for the crispy texture and the charred taste which adds layers to the flavours. The coconut ice cream was fried to a delicious crisp and the coconut taste was very distinctive. I also ordered the Lasagna Verde and enjoyed the burrata on the side very much. I love the fillings; three types of mushrooms, baby spinach, herbs, cheddar & mozzarella. Every ingredient blended well together for flavours and aesthetic.