Spice Junction Menu
Masterfully composed main courses where global technique meets the boldest spices from the world's finest culinary traditions
French-trimmed New Zealand lamb rack slow-braised in saffron and rosewater jus, served with pomegranate reduction, gold-dusted pistachio gremolata, and truffle parsnip purée
Pacific halibut gently butter-poached with lemongrass and kaffir lime, plated over saffron-scented cauliflower velouté, caviar pearls, and crispy turmeric quinoa
8oz A5 Wagyu beef tenderloin kissed with a bespoke masala rub, accompanied by smoked bone marrow, truffle-potato fondant, and a 24-hour reduced demi-glace
Moulard duck breast roasted to perfection with cardamom-orange glaze, served with wild mushroom risotto, pickled cherries, and crispy duck confit spring roll
House-crafted heirloom paneer grilled over charcoal, bathed in a 40-spice makhani reduction, garnished with gold leaf, saffron foam, and dehydrated rose petals