For Head Chef Cherag Baria, seasonality is the key ingredient in achieving a flavoursome and balanced menu. As such, his modern contemporary menus are inspired by his passion for sourcing the finest seasonal produce available along with his Persian influence.
Cherag emphasises ingredients, prepared and cooked daily so diners can experience a fresh and fine taste. He continues to refine his food, bringing new and exciting dining experiences to the table, with picture perfect dishes that celebrate ingredients and simplicity.
5% surcharge for groups 12 or more a la carte. 15% surcharge on public holidays. All sauces are cooked fresh per meal so please allow optimum cooking time for quality meals. Please advise our staff if you are allergic to any ingredients even if it doesn’t appear in the meal you have chosen. Any requested changes to dishes are at the discretion of the chef and may be subject to a surcharge. No half & half on pizzas. Extra toppings $2 each; excl seafood & meat $4 each. Gluten free bases $5 (Please note: traces of gluten in workspace). Cakeage fee $1 per person. We do not split bills. Prices are subject to change according to market availability.
GF – Gluten Free, V – Vegetarian, DF – Dairy Free.