rose and ray

A local interpretation of the classic Caesar salad. Features crisp romaine lettuce dressed in a savory creamy sauce with parmesan and croutons, likely with a unique twist.

Thinly sliced fresh heirloom tomatoes arranged carpaccio-style. Served simply with dressing to highlight the natural sweetness and acidity of the tomatoes.

Fresh creamy burrata cheese served with ripe tomatoes and aromatic pesto sauce. A rich and milky dish balanced by herbal and acidic notes.

A refreshing bowl of assorted seasonal greens and vegetables. Light and healthy, typically served with a vinaigrette dressing.

A creative salad combining sweet fresh strawberries with savory Parma ham. Tossed with mixed greens in a citrusy yuzu dressing for a sweet, salty, and tangy flavor profile.

Smooth and savory spread made from chicken liver. Served with slices of crusty sourdough bread for dipping or spreading.

Premium Italian dry-cured ham aged for 20 months, served thinly sliced. Accompanied by sourdough bread to complement the salty, delicate meat.

Raw slices of fresh Hamachi (yellowtail) dressed with yuzu citrus and olive oil. A light appetizer with a clean, zesty flavor.

Crispy fried sweet potato sticks topped with grated Parmigiano Reggiano cheese. A mix of sweet and savory flavors.

Cauliflower florets deep-fried until crispy and coated in a spicy Korean Gochujang sauce. Savory, spicy, and crunchy.

Angel hair pasta tossed in garlic, chili, and olive oil (aglio e olio style). Served with grilled shrimp for a light yet spicy seafood pasta.

Spaghetti served in a rich and creamy butter sauce with a spicy kick. Mixed with savory bacon pieces.

Ruffled ribbon pasta served with an aromatic black truffle sauce. An earthy and indulgent vegetarian option.

Fine pasta combined with Japanese citrus ponzu and truffle oil. Topped with premium Hokkaido scallops for a refined fusion dish.

Wide, flat pasta noodles served with a hearty slow-cooked beef meat sauce. Finished with creamy fresh burrata cheese on top.

Thick spaghetti-like pasta with a hollow center, served with Asari clams. A savory seafood pasta typically prepared with white wine or garlic.

Black spaghetti colored with squid ink, served with small firefly squid. A dish with deep oceanic flavors and a striking dark appearance.

Flat pasta noodles tossed in a light white wine sauce. Served with perfectly pan-seared scallops.

A substantial 300g portion of premium Australian Black Angus Ribeye steak. Grilled to order and served with a side of sweet potato fries.

A rich seafood stew inspired by French bouillabaisse. Likely features a variety of fish and shellfish in a savory broth.

Large scallops pan-seared until golden. Served with zucchini and a savory, umami-rich sauce made from miso and sake.

A classic combination of crispy fried chicken served atop a waffle. Accompanied by sweet and rich honey butter.

Fillet of seasonal fish served with a medley of vegetables including ratatouille, zucchini, and mushrooms. Finished with a creamy cauliflower sauce.

A signature spiced chicken dish with African-inspired flavors. Served alongside fragrant herb rice.

A unique fusion drink combining sweet Thai milk tea with savory elements. Topped with salted coconut mousse and a sprinkle of parmesan cheese.

Iced matcha latte served with salted coconut mousse. Garnished with crispy tuiles and grilled corn for a sweet and savory experience.

Rich iced chocolate drink topped generously with chocolate flakes. Deep cocoa flavor for chocolate enthusiasts.

Refreshing jasmine iced tea sweetened with honey. Infused with a mix of fresh seasonal fruits.

A coffee drink inspired by the Thai crispy crepe 'Khanom Bueang'. Features iced latte, salted coconut mousse, crispy wafers, and spring onion.

A floral and caffeinated beverage blending marigold tea and espresso. Sweetened with golden longan fruit.