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Expect a dynamic wine programme by Assistant Head Sommelier Yong Yi Ying. The list includes rotating tasting flights and a capsule collection of 67 wines by the glass, designed for discovery.

In the kitchen, Head Chef Balaji Vijayachandran presents a fresh, Mediterranean approach to feel-good dining – centred on quality produce, lighter flavours, and sustainable sourcing. Designed for all-day dining that moves effortlessly from breakfast and lunch through to late night plates, the menu showcases seasonal plates, refined bistro classics, and dishes made for sharing or grazing.

Each offering is designed to pair naturally with the wine programme.