A seasonal, globe-spanning kitchen
Small plates and comfort mains pulled from kitchens around the world. Tap anything you don't recognize.
Starters
To begin β shareable plates, brought first.
Whipped Burrata & Heirloom Tomato
Creamy burrata over confit tomatoes, basil oil, and toasted sourdough, finished with flaky sea salt.
Shakshuka Eggs
A North African shakshuka of eggs poached in a spiced tomato and pepper stew, with warm flatbread for dipping.
Gochujang Glazed Wings
Crispy wings tossed in a sticky gochujang glaze with sesame and scallion, served with pickled daikon.
Mains
Hearty plates β each comes with a side of seasonal greens.
Harissa Roast Chicken
Half chicken rubbed with harissa and preserved lemon, roasted until the skin crackles, over saffron couscous.
Chimichurri Skirt Steak
Grilled skirt steak sliced thin and drizzled with bright Argentine chimichurri, with blistered shishito peppers.
Miso Eggplant Donburi
Charred eggplant glazed in sweet miso, served over rice as a donburi bowl with soft egg and furikake.
Mole Braised Short Rib
Short rib slow-braised in a dark, layered mole with cocoa and chili, plated with charred corn and crema.
Desserts
A sweet ending β perfect for two.
Pistachio Baklava
Layers of flaky phyllo and pistachio bound in honey syrup β our take on the classic baklava, dusted with rose.
Matcha Tiramisu
A green-tea twist on tiramisu: mascarpone cream layered with matcha-soaked ladyfingers and white chocolate.
Affogato
A scoop of vanilla gelato "drowned" in a shot of hot espresso β the Italian affogato, served the moment it's poured.