Experience Dhaka's premier dining destination where prime dry-aged cuts meet rich oak smoke and gourmet craftsmanship.
Every dish is infused with passion and grilled over seasoned fruitwood coals
45-day dry-aged Australian Wagyu with rosemary garlic butter and truffle mash.
Tender center-cut filet mignon served with charred baby asparagus and red wine glaze.
Slow-smoked for 14 hours over hickory oak, accompanied by pickled slaw and Texas BBQ reduction.
Neapolitan sourdough crust, creamy buffalo burrata, fior di latte, and shaved black truffles.
Crispy skin wild salmon with lemon dill emulsion and sautéed baby spinach.
Warm 70% Callebaut chocolate center served with Madagascar vanilla bean gelato.
Private dining rooms and candlelit patio seating available every evening.