The Curated Menu

Perfectly sliced avocado rose on organic sourdough, whipped cream cheese, cherry tomatoes, and microgreens.

Fluffy soufflé pancakes served with whipped rose cream, organic berries, and lavender honey.

Toast topped with organic beetroot-blended hummus, organic edible flower petals, and roasted flax seeds.

Warm butter croissants broken down with custom vanilla custard, raspberries, and gold leaf flake garnish.

Handmade beetroot fettuccine tossed in a rich truffle cream sauce, forest mushrooms, and parmesan petals.

Neapolitan sourdough base with beetroot-basil pesto, creamy fresh burrata, heirloom tomatoes, and gold leaf drizzle.

Penne cooked in slow tomato reduction, double cream, and a splash of non-alcoholic botanicals.

White base focaccia topped with buffalo mozzarella, extra virgin olive oil, rosemary, and white truffle glaze.

Infused with hibiscus, fresh lychee, rose syrup, sparkling water and edible gold foil garnish.

Slow-dripped organic arabica espresso with velvet beetroot milk, rosewater syrup, and gold dust art.

Crushed sweet strawberries, coconut cream, fresh vanilla pods, topped with physical orchids.

Cold-brewed single-origin coffee, fresh lavender extract, layered with dense sweet milk foam.

Velvety white chocolate mousse with a liquid raspberry rose core, sitting on a pistachio crumble biscuit.

Crispy sweet crust filled with rose liqueur custard, dusted cardamom, and crushed pistachios.