MEDITERRANEAN LAMB RACK
Flame grilled marinated lamb rack on a base of red pepper hummus and potato pave, topped with The 11th Floor jus, caper mayo, and fire-roasted peppers.
RIB-EYE
Flame-grilled beef ribeye, expertly cooked for a deep, smoky char. Paired with a vibrant tomato chutney, a bold fermented and smoked red pepper sauce, and charred red and white onions. Finished with sautéed green beans and our signature 11th Floor jus for a perfectly balanced plate.
BEEF RAGÙ
Italian rigatoni served with 8-hour braised oxtail and short rib, sautéed portobella mushrooms and cherry tomatoes in a creamy Parmigiano-Reggiano sauce topped with Parmigiano-Reggiano shavings and fresh parsley.
DRAGON’S EGG
High in the mountains, set atop a nest of crunchy kataifi undergrowth, lies this rare and sought-after delight. A caramelized white chocolate egg filled with velvety vanilla semifreddo, intertwined with rivulets of salted caramel. Every mouthful promises to be an enchanting journey of epicurean wonder.
MASCAPONE SENSATION
A marvel that mirrors the vastness of the cosmos. This cheesecake, as creamy as Martian clouds, stands tall on a foundation of crumbly bliss. Crafted from the finest mascarpone and crowned with a berry compote glaze, every bite is a journey through space and flavour.
FIRE GRILLED BEEF FILLET
Perfectly charred beef fillet, served with smoky grilled oyster mushrooms and a luscious mushroom crème. Bright yuzu gel adds a citrusy pop, complemented by delicate carrot strings, crispy mushroom arancini, and tender edamame. Finished with our signature 11th Floor jus for a rich, umami-packed finish.
RUBY DREAMSCAPE
Succumb to a magical blend of flavours. At its core, a soft creamy Panna Cotta, underpinned by a delicate white chocolate soil, surrounded by peaks of raspberry meringue and swirls of berry coulis with hints of salted caramel whispers. A heavenly creation to tantalise the tastebuds.