LUPA

Champagne & Aleppo Pepper Gelée, Smoked Sea Salt with Sunflower Seed & Cranberry Toast

Fig Jam, Toasted Walnuts, Smoked Honey, Fresh Herbs, Garlic & Chilli Crumble with Toasted Baguette

Fig Jam, Toasted Walnuts, Smoked Honey, Fresh Herbs, Garlic & Chilli Crumble with Toasted Baguette (As available on request)

House-smoked & cured fresh mackerel fillets on lightly toasted sourdough with a creamy salted cod spread, fresh salsa of peppers, orange & celery

Greek savoury mini pies with charred zucchini, feta, dill & parsley; served with an orange fennel marmalade, schug & a cashew tahini dip

Raw prime beef filet tossed with cornichon, shallots, capers, parsley, chives, fresh horseradish & smoked chilli oil, served in crisp tart shells (As available on request)

Red Bean Paste, Pickled Peppers, Salsa Taquera, Roasted Chilli Salsa, Goat Cheese Cream, Brûléed Brie, Green Tomato Chips & Chili Crisp

Served with Garlic Mayo

The finest, low salt Russian Oscietra Caviar with Blinis, Toast, Crème Fraîche, Onions, Eggs, Chives & Gherkins

Bowl of marinated jumbo Greek olives & queen Gordal with labneh & garlic-rosemary baguette chips

Parma Ham, Mortadella, Spanish Chorizo, Salami Milano, Napoli Salami. Served with Tigelle buns, Gnocchi Fritto, Pickled Gherkins, Olives, Green Peppercorn Mustard & Spicy Green Apple Mostarda

15 month Comte, Petite Begum Brie, Cave-aged Cheddar, Taleggio, Smoked Pepper Dutch Gouda. Served with Crackers, Grissini, Honeycomb, Berry Compote, Cognac poached Fig on fig Jam, Fresh Grapes & Nuts

Sashimi grade line caught yellowfin tuna, pickled plum, confit garlic, chilli oil, avocado purée, chive oil with crispy black rice

Hokkaido Hotate scallops brushed with yuzu-gochujang lemon glaze; with chives, bonito flakes, ginger ponzu, fujiko, citrus jelly & Madagascar pink peppercorn

Baked oysters with herb, butter & parmesan crumb

Three raw oysters on ice

Thinly sliced tenderloin, umami mayo, truffle salsa, shaved parmesan, baby arugula & fried capers. With optional fresh black truffle oil as per availability

Flash cured, fresh seabass belly with chilli dusted avocado, pickled radish pineapple, a smoked mango-ginger purée & a zingy, fermented red amaranth & passionfruit champurra (with champagne)

Lightly smoked salmon rosette dusted with crispy salmon furikake, & served with a jalapeño-onion escabeche, pickled gherkins, horseradish cream, edamame-carrot purée, chive oil & ponzu

Sashimi grade Japanese yellowtail, pickled gooseberry & yuzu purée, chilli coriander oil, bonito mayo, fresh nori coriander, fried shallots, chives & fujiko (Finished table-side)

Crumb fried halloumi with a green curry dust; served with a spicy beet-truffle ketchup & honey-chilli dip

Pink oyster mushrooms, coated and fried to a crisp, with a ponchili chilli dust; served with a lemongrass-chilli ponzu & a gochujang sesame dip

Hummus with tahini & an escabeche of charred vegetables, edamame & chickpeas with chilli crisp, freshly minced & shaped falafel, garlic toum, an eggplant mostarda & served with fresh Zattar pita bread, baked to order

With a house-made five cheese boursin, on thinly rolled puff pastry; served hot with chive crème fraîche & basil dust

Jumbo lump crab & claw meat baked with a spicy garlic chilli cream cheese & hot sauce base gratinéed; served with mini pull apart bread & a pickled onion-herb salad

Spiced chickpea miso marinated chicken breast skewers, cast iron cooked in a smokey glaze, served with paprika aioli & cilantro salsa

Small, sweet Andhra coast shrimp, steeped in a generous amount of extra virgin olive oil, with garlic, smoked fresh chorizo & red jalapeño; finished with lime, parsley, cilantro & prana butter; served hot with a char grilled & sliced sourdough

Crispy coated jumbo prawns bathed in a sweet-spicy-sour Sicilian glaze & a chive-scallion hot oil

On creamy fregola (green wheat) with schug marinated charred cabbage hearts, dashi poached & pickled vegetables & a garlic beurre blanc

Marinated in lemongrass & red chillies; twice crumbed & fried chicken thighs sprinkled with a kaffir lime dust & served with a tamarind-jaggery dipping sauce

Braised & crisped lamb shoulder with lentils & minced lamb stuffed in caramel spiced onion petals; topped with spicy lamb floss & served with pine nuts on a bed of creamy hummus & a side of Zattar pettis

Slow roasted premium pork ribs in a fermented chilli, pomegranate & bourbon sticky sauce with a side of German potato salad

Belgian pork belly fire roasted, glazed with chipotle, mustard & honey; topped with an almond-garlic crumble & apple-celery slaw

Black pepper crusted beef tenderloin skewers, seared on plancha with pepper, cognac & cream sauce

Citrus pepper paste, smoked house-made pastrami crumble, sourdough bread with marrow butter (Add on piece)

With a sweet & sour pepita, a macha chilli, raisin & almond crumble & mini sage croutons

Lemon mayo, chilli-peanut crumbs & parmesan snow

Eggplant, when treated well, can be unctuous or hugely satisfying. This speducci is one such example where tender, fresh eggplant are given a robust treatment using two flavours from opposite ends of the spectrum: miso & chimichurri, griddle cooked; topped with crispy wheat bran & almond crumble

Premium Mahavera Australian lamb chops marinated in a Greek herb mix & black pepper, char-grilled on an open fire & served with tzatziki, a cucumber-tomato salad & fresh pita bread

Char-roasted chicken thighs marinated in yellow harissa with Tripolitan spices, glazed with smoked ghee & served with sumac onions, a carrot-cucumber-feta salad & fresh pita bread

Marinated hand minced chicken spiced & skewered with coriander, pickled onion, roasted tomatoes, hummus & served with fresh pita bread

Very subtly flavoured Persian lamb mince kebabs with onion juice, sumac, urfa chilli, pepper & turmeric; char grilled & served alongside a Persian salad of tomatoes & onions, labneh & fermented chilli hot sauce

Arugula, iceberg, lollo rosso, tossed in yogurt & balsamic dressing, nut crusted warm goat's cheese

Pickled peppers, purple cabbage, haricot beans, cucumber, pomegranate, toasted cashew nuts with peanut butter & rice vinegar dressing

Caesar salad with kale & bib lettuce, poached chicken, creamy egg dressing, house-made fresh smoked bacon cubes, garlic sourdough rosette & parmesan snow

Charred peach & kumquat marinated heirloom tomatoes with an elderflower-yuzu vinaigrette, passion fruit pearls, puffed black quinoa, fresh pickled onions, jalapeño, arugula & a fresh creamy burratina

Made with a cranberry & cream cheese stuffing, radicchio & mesclun tossed in a cranberry vinaigrette, jackfruit figs, fresh apples, roasted beetroot & filter coffee candied walnuts

Sautéed water chestnut, garlic breadcrumbs

King oyster, shitake, porcini & creminia, roasted over wood-fire & cooked with herbs, puréed & served with truffle croutons

A classic served with a side of lobster salad on shrimp crackers

In a creamy velouté, with diced vegetables, sage & a side of thyme-cheddar biscuits

Tossed with garlic, olive oil, morning glory, peperoncino & basil

A classic from Lazio, Italy with Pecorino Romano & a black pepper emulsion

House made smoked bacon with Dutch pork, tossed in a creamy Pecorino, Parmesan & egg yolk emulsion with fresh black pepper. No cream, no butter

Fresh chilli, sun-dried tomatoes, basil, fresh cream & finished with Parmesan cheese

Curly, beam cut, durum wheat pasta tossed in a spicy Calabrian pork nduja made with smoked rib & belly meat, fermented chilli & spices; finished with Pecorino Romano & fennel oil

Fusilli in a creamy Roma tomato, roasted red pepper & herb sauce with vodka, topped with torn baby burrata & shaved Parmesan

Our playful, yet delicious take on this classic. The linguine is tossed with rendered bacon, little neck clam stock & meat; topped with a zesty, lemony pangratatta

Fresh potato gnocchi with thyme & saffron, pan seared & served on braised seasonal greens, a chilli-pecorino sauce, crumbled blue gorgonzola & crispy garlic

Slow cooked spinach, bathua, avankari & chayote mixed with ricotta & Parmesan; rolled & baked in fresh pasta with a Parmesan mornay. Served on a hot basil & tomato coulis with basil oil & a fennel salad

Fresh tortellini stuffed with nutmeg flavoured ricotta, Parmesan & Manchego cheeses, tossed in a creamy & chunky wild mushroom cream sauce

With slow cooked lamb, bay leaf & San Marzano tomato sauce & plenty of Parmesan, baked & served with a lamb, tomato & herb coulis

Slow braised short-rib ragù, tossed with fresh pasta, parsley, Pecorino

A creamy & decadent orzo risotto with assorted wild mushrooms, morels, porcini dust & fresh parsley

With charred broccoli, lemon zest, leeks, confit garlic & urfa biber chillies; finished with coloured cream & scallion salsa

Buffalo mozzarella, Pecorino, basil, shaved Parmesan & olive oil

Spinach, kale, leeks, roasted garlic, sun-dried tomatoes, jalapeño, caramelised onions, whipped goat's cheese & sweet potato chips

Tomato sauce, mozzarella & cheddar cheeses, bell peppers, charred sweet corn, black olives, mushrooms, jalapeño & cherry tomatoes

Black truffle béchamel, mozzarella, cheddar & provolone topped with freshly shaved black truffle (As per availability)

Grilled chicken, fermented chilli paste, caramelised onions & ricotta crumble

Spanish pork pepperoni with sharp cheddar & goat's cheese

21-day beef pastrami slices on a sauerkraut cheese base with an everything bagel crust; finished with sweet peppers, jalapeño, American mustard, hot mayo & fresh arugula

Flaky pastry encases roasted vegetables flavoured with harissa & feta; served along with herbed couscous, labneh & a sweet fennel marmalade

Air-dried crispy spatchcock of chicken seasoned with a smoked garlic & chilli dust, served with a side of creamed mushrooms & leeks, crispy Tuscan potatoes & a chipotle-herb chicken jus

Braised red cabbage, confit baby potatoes in a mustard, mulberry & vermouth sauce with shaved brussel sprouts au lardon

5 pepper crusted, centre cut medallions of beef tenderloin, finished in an unctuous sauce of cognac, short rib jus, mustard & cream. Served with a side of Pommes purée & charred green beans with a garlicky mayo

Fall of the bone slow cooked beef short-ribs in Sangiovese & tomatoes with crispy leeks, roasted carrots, mushroom fondué & pommes purée

Pan-seared & roasted premium filet of beef, shoestring fries, herb-roasted parsnip purée, garlic, marrow & four herb butter, caramelised mushrooms & a Cabernet beef jus

Red lentils, mung beans, chickpeas & cannellini beans cooked in a rich tomato, jute leaf & barber spice stew with whipped fenugreek cream, roasted carrots & crispy okra. Topped with marinated halloumi, sumac, smoked olive oil & crispy garlic. Served with a side of clove-scented pine nut pilaf & a fresh vegetable, feta & red za'atar salad

Spice rubbed & banana leaf wrapped whole kid lamb shoulder, very slow roasted in smoked chilli broth, with a North African chermoula salsa, Persian spinach yogurt, a fennel & radish salad, lamb shank jus & freshly baked saffron-glazed pita (Finished table-side)

Spicy lamb Merguez sausages made with Australian lamb shoulder, char-grilled & served on creamy pearl couscous with white beans, vegetables, Cypriot olives & herbs. Accompanied with a smoked lamb shank broth with tingling peppers & onions

Twice cooked harissa & chermoula marinated cauliflower cooked on a searing grill, with garlic & parsley labneh, roasted bell pepper pickle, Algerian schug & a tahini-almond-pine nut crumble; served with freshly baked pita bread

Fresh Norwegian salmon, creamy dill hollandaise, asparagus, sautéed snow peas & caramelised cremini mushrooms

Garlic & coriander marinated tiger prawns with a kick; lemon butter sauce & chimichurri salad (From the wood fired grill)

Butterflied & pan-fried seabass, bathed in a delicious brown butter, lemon, Tuticorin caper, garlic & parsley sauce; served with a side of almond crumble topped haricot verts & crispy Tuscan potatoes

Served tableside. Add a shot of espresso or biscotti

Malted barley cream & pistachio gelato, microwave sponge, basil gel, sea salt & chocolate crumble

Enriched vanilla cake soaked in mango flavoured three milk syrup with a caramelised white chocolate, coconut & vanilla mousse layered with a juicy, fresh mango jelly & a cacao nib feuilletine crisp

Dark bing cherries & cocoa with a sourdough streusel & vanilla bean ice cream (Please allow 15 minutes to be baked)

Banana tahini cake, peanut cream, dark chocolate mousse & strawberry compote

Granny Smith apples stewed in lapsang souchong tea on an elderflower & mascarpone mousse with miso caramel, apple pâte de fruits, a white chocolate-lemon cracker, cinnamon gelato & an apple-dill consommé

A Valrhona hot chocolate cake served in a cast iron pot with burnt vanilla ice cream

A rich sticky toffee pudding with a chunky date cake, caramelised brown sugar, pecans, cacao nibs, Maldon sea salt & a creamy vanilla ice cream

A delicate vanilla sablé tart layered with a lemon tea cake, blueberry ganache & coconut mousse topped with a lemon curd diplomat cream & garnished with basil dipped white chocolate crisps & a passionfruit-mango coulis

Choco chip cookie, fudge, brownie, marshmallow, almond brittle & cacao-nib

Banana chocolate chip cookies, banana gelato, dulce de leche, toasted cashew & sea salt

Truffle-infused gin, Parmesan sweet vermouth, a hint of Campari & white balsamic

Toki whiskey, Kashmiri Kahwa tea, coconut water, honey syrup & fresh lemon

Tequila, lime & a white miso elixir, finished with a Japanese Kosho salt rim

Gin, dry vermouth, Sichuan pepper cordial, roasted curry leaf soda & lime

Peanut butter washed Jim Beam bourbon, Chambord, raspberry compote, whey, acids

Vodka, cantaloupe, lemon super juice, pink peppercorn brine, mint, topped off with vegan foamer

Gin, Gordal olive brine & Martini Bianco

White rum, clarified oat milk, Totapuri mango, coriander & cardamom cordial with fresh lime

Roasted & charred jalapeño 51% agave tequila, salted grapefruit juice, fresh lime & simple syrup

Gordburg, elderflower, grapefruit & Lillet Blanc

Ketel One, red grape cordial, Genmaicha, dry vermouth, acids

Budweiser Magnum whiskey (American), yuzu, honey syrup & vegan foam

Budweiser Magnum whiskey (American), fresh pineapple, freshly squeezed lime, honey syrup & vegan foam

51% agave tequila, jalapeño-infused agave, grapefruit juice, fresh lime juice with a sea-salt cloud

Cacao butter washed brandy, toasted coconut, coffee liqueur, cold brew cordial, nitro dalgona float

Gin, oleo saccharum, assorted citrus peel & leaves & fresh lime

51% agave tequila, fresh jalapeño, fresh coriander, agave, citrus acids

Gin, tonic water with homemade basil & orange shrub

Gin, house-made wild strawberry cordial, jasmine white pearls, tonic

Gin, tonic water with homemade Gondhbaaj lime & elderflower shrub

Grapefruit & mixed fruits, rose-infused shrub, brandy & house Cabernet Sauvignon

Fresh fruits, Clementine-infused shrub, brandy & house Chardonnay

Godawan Rich & Rounded, coffee liqueur, bitters, orange flame

Godawan Fruit and Spice, sweet vermouth & Campari

Godawan Fruit & Spice, fig leaf, ginger liqueur, CO2

Tanqueray No.10, Lapsang Souchong tea, hazelnut, lemon, vegan foamer

Singleton 12 Y.O, burnt caramel, chocolate, freshly brewed coffee & a luxurious Baileys cream float

Godawan Fruit & Spice, toasted milk whey, maple syrup, acids, Pinot Noir foam

Aged for 5 years in a blend of Scotch, Sherry & Cognac Barrels

Gondhbaraj lime & elderflower, wild strawberries & jasmine, orange & basil

House special sorbet, lime, gomme syrup, soda & flowers

Option of Vietnamese with smoked cinnamon

House-made vanilla bean gelato & mint stroopwafels

House-made vanilla bean gelato