Originally rooted in the Philippine military, the boodle fight is traditional communal feast where food is laid out on banana leaves and enjoyed "Kamayan"-style (with bare hands), without utensils or plates. This menu features an abundant spread of grilled meats, seafood, rice, tropical fruits, and dipping sauces. Festive and deeply cultural, it’s a vibrant shared experience that brings people closer through food symbolizing unity, camaraderie, and equality.

A serene mid-morning feast designed to gently wake and nourish the body—think grilled nectarine and goat cheese toast, rustic smoked salmon bagels, prosciutto & arugula eggs benedict, croissant french toast, sourdough waffles, and of course, good ol’ avocados with sunny-side-up eggs. Each party may select up to three different dishes from the offerings above, which will be served in the appropriate quantities for your group. All brunches are accompanied by a spread of organic, seasonal fruits.

A four-course meal composed of soup, appetizer, entrée and dessert. 1.) Delicately simmered shrimp bisque with blue crab, mussels and a side of crostini; 2.) crab cake appetizer with tarragon remoulade, mesclun with seasonal fruits and honey balsamic reduction; 3.) 6 oz wagyu NY strip steak with truffle beurre blanc and pan-roasted petite vegetables; 4.) mille crêpes infused with ginger, cardamom and pistachio. Perfect for an intimate evening to remember.

Offering an elegant charcuterie board with aged cheeses, cured meats, and seasonal accompaniments; finger foods such as smoked salmon cucumber rounds, shrimp cocktails, beef tenderloin crostini and roasted tomato bruschetta.

A luxurious pairing of a tender American Wagyu New York strip, grilled to your preferred doneness, and golden panko-crusted lobster tails, finished with a yuzu truffle beurre blanc. Served alongside a crisp little gem Caesar salad and concluded with warm bread pudding topped with guava compote and a scoop of mascarpone gelato.

A bold and vibrant 4-course journey inspired by the rich flavors of Peranakan cuisine, where fresh herbs, spices, and contemporary technique meet. From Yum Khai Dao (crispy egg salad) and century egg silken tofu, to 72-hour beef short rib, and red bean mango sticky rice—each dish reimagines tradition with modern elegance.