Moonlight

Signature cross-cut short ribs steeped in a deep, spice-infused house intarinade. Served crackling on a volcanic skillet with flame-seared peppers and tomatoes.

Succulent tiger shrimp prepared two ways: choose our vibrant Solar Spice with hand-cut mango salsa, or our Midnight Glaze white wine reduction.

Crispy risotto spheres infused with aged Romano and smoked mozzarella. Arranged on a creamy fonduta pool with a nest of crispy leeks.

A luxurious fusion of crisp fries and rich, house-made butter chicken gravy. A sophisticated tribute to a Canadian classic.

Boneless chicken steeped in traditional house spices, flame-grilled, and draped in a silky cream reduction with a charred mozzarella crown.

Silken chicken steeped in a cooling fusion of yogurt, coriander, and. garden mint. Flame-grilled for a delicate char and melt-in-your-mouth finish.

Premium Basa marinated in coastal aromatics and fried to a shatter-crisp gold. Served with a vibrant house-whipped green mint emulsion.

Fresh florets tossed in an artisanal house coating and crisped until light and airy. Served with a side of sweet nectar sauce.

Hand-carved potato petals, battered in a special house coating and fried to, à signature crunch. Served with sweet nectar sauce.

Stone-oven naan layered with tomato reduction and mozzarella. Oven-crisped with red onions and garden peppers, then finished with a signature house drizzle.

Our most prestigious showcase, presented on a magnificent three-tier silver stand. A soaring arrangement of Lamb Spiedini, Signature Tandoori Tikka, and Nova Fish Fritters artfully elevated over seasoned frites and baby arugula A breathtaking centerpiece for the table.

Romaine hearts in garlic-infused dressing with shimmering ribbons of. Parmesan and a "stardust" of lemon zest and black pepper.

Fresh spring greens, red onion, crisp cucumber, and "moon-drop" tomatoes drizzled with a deep balsamic nectar.

A sophisticated blend of greens, ruby beets, and strawberries; accented by"creamy feta, pumpkin seeds and toasted walnuts. Finished with a tangy-sweet cranberry reduction.

Hand-sheared ribbons of ultra-premium Wagyu with a butter-like consistency. Finished with truffle mayo, aged Parmesan shards, and a citrus. jewel.

Masterfully seared Wagyu layered within house-crisped artisan shells on a foundation of tropical salsa and savory reduction.

A trio of prime cuts pan-seared to preserve rich marbling.Presented on toasted brioche with molten aged cheddar and a house-crafted savory glaze.'aged cheddar, a house-crafted savory glaze, and a concentrated crown of crisp, golden aromatics. A premier tasting experience.

The pinnacle of our collection. A global comparative tasting of the Ribeye—the most coveted cut for its unparalleled marbling. Each cut is prepared with surgical precision and served with our signature rice and herb potatoes. The Kobe (Hyogo, Japan): The world's most exclusive Ribeye, renowned for its legendary melt-on-the-tongue richness. The Miyazaki (Kyushu, Japan): A multi-award-winning A, Ribeye, prized for its intricate "snowflake" marbling and velvet mouthfeel. The Australian: A robust, full-bodied Ribeye that balances intense marbling with a deep, savory beef finish.

The complete three-origin Ribeye experience, presented in a refined half-portion for individual indulgence. Served with signature sides.

A premium, AAA hand-selected cut flame-grilled and basted in herb compound butter for a perfect savory crust. Served with roasted vegetables and potatoes.

A premium center-cut AAA New York steak, seared with surgical precision for a juicy, robust finish. Served with fire-roasted vegetables and potatoes.

A masterclass in balance. Chicken breast stuffed with a molten blend of cream cheese and mozzarella, infused with red onions, spinach, and fresh parsley.Flame-finished and draped in a rich herb emulsion.

Our Chef's crowning achievement. Tender chicken in a'legendary, velvet-smooth tomato emulsion enriched with hand-churned butter and heritage spices. Served with signature rice and naan.

Flame-seared chicken simmered in a velvet reduction of fresh cream: mint, and roasted garlic. Served with warm, hearth-baked naan.

A silk-textured house masterpiece. Slow-simmered Arborio rice with roasted porcini mushrooms, aged Parmesan, and the richness of hand-churned butter.

Our Chef's daily expression of Italian craft. A singular, hand-selected feature inspired by the season's finest ingredients and house-made sauces."sauces to robust, slow-simmered pomodoros. Ask your server for tonight's inspired creation.

Golden, hand-kneaded dough folded with spiced potatoes and red onions. Griddled until buttery and crisp; served with cool, whipped yogurt.

Premium Basmati tempered with toasted cumin and slow-sautéed onions for an aromatic finish.

Tender noodles wok-tossed in a nostalgic, robust tempering of our signature Magic' spices and sautéed with onions and vine-ripened tomatoes.

Tender golden potatoes pan-tossed in rich, garlic-infused butter and garden herbs.*infused butter and finished with fresh garden herbs.

Crisped to perfection and served with a zesty house-infused aioli.

Our signature house fries tossed in your choice of: Peri-Peri Fire (Spicy) Stardust (Salt & Pepper) Classic (Traditional Sea Salt)

An ultra-creamy mango infusion with fruit cocktail, shredded coconut, walnuts, rose petals, and a luxury touch of saffron.

Espresso-soaked ladyfingers layered with rich mascarpone and notes of vanilla and Irish cream.

A velvet-smooth custard base torched to a glass-like sugar crust for a perfect caramelized finish.

Two deep-golden milk dumplings steeped in a fragrant rose and cardamom syrup.

A decadent pairing of fire and ice: two hot Midnight : Orbs.served over chilled vanilla ice cream.

Chilled, snow-white milk dumplings simmered in a light, refreshing nectar.