The Refined Menu

Cold-infused charcoal bourbon, fresh key lime, smoked rosemary syrup, egg white.

Clarified punch of premium gin, Odisha wild honey, lime-leaf essence, and edible 24k gold leaf.

Single estate mezcal, amaro montenegro, cold-brewed espresso, dark chocolate mist.

Fat-washed coconut rum, campari, sweet vermouth infused with local roasted robusta beans.

Elderflower liqueur, dry prosecco, fresh cucumber juice, carbonated wild basil mineral water.

Classic Speyside single malt, notes of sweet dried fruits, spice, and oak smoke.

Ultra-premium reposado tequila made from 100% blue agave, smooth, complex, and sweet.

Quadruple-distilled rye vodka, exceptionally smooth, served with cold, raw oyster-leaf shells.

Pan-roasted local oyster and porcini mushrooms, black truffle paste on sourdough.

Lightly dusted squid rings, charcoal garlic aioli, charred lemon squeeze.

Smoked beetroot, capers, mustard seed emulsion, crispy flaxseed wafers.

Slow-rendered pork belly, local wild ginger glaze, hand-cut green scallion curls.

House-crafted cottage cheese steak, woodfire smoky mint and coriander broth, crispy parsnips.

Rich, slow-simmered pine nut and sage butter sauce, shaved white asparagus.

72% single-origin dark chocolate dome, sea salt caramel core, hot espresso pour-over.

Silky vegan panna cotta, fresh mango-basil compote, kaffir lime zest dusting.

Cold-pressed pink grapefruit, house jalapeno reduction, smoked salt rim, wild basil.

Local wild ginger, lemon thyme syrup, premium light tonic, chilled rose-water vapor.