Chef Saroj

Before the plate, there’s the process. Heat, pressure, repetition. This is where it all begins.

“It starts with fire… and ends with finesse.”
Coral trout, kissed by flame, finished with saffron velouté.
That’s the difference.

Hibachi-grilled coral trout with crispy skin,
ribbon artichoke, fresh karkalla & dill dressed in lemon oil,
finished with a silky saffron velouté.

Chicken ballontine 🐓 with pomme darphin and truffle sauce In the kitchen… every dish begins with intention.

Chicken prepared with care…
filled with a delicate mushroom mousse…
rolled, cooked slowly… perfectly tender.

Potatoes crisping… sauce reduced…
flavour building layer by layer.

Then the final moment —
the cut… the reveal… the plate.

Because this isn’t just cooking…
this is passion.”