The Wheel
Chocolate disc, praline spokes, caramel centre — spun before it's cut.
Nine-course tastings, a midnight menu for the card room, and a cellar list deep enough to get lost in. This is what the house is holding tonight.
At the chef's counter the menu doesn't exist until it's served. Nine courses arrive in sequence — the wheel of fortune decides the order each night.
The marble raw bar runs the length of the dining room — shucked to order, priced by the tide, and open until close.
Natural, with mignonette or finger lime — from $6 each. Today's harvest is chalked on the bar board.
Kingfish crudo with white soy; wagyu tartare cut to order beside the table.
Roll a pair of dice for your oyster price — evens pays the board price, odds pays half. House rule since day one.
The vault holds back-vintages we buy at release and rest until they're ready. Ask for the ledger — the sommelier keeps a second copy at the bar.
| Label | Vintage | Region | Bottle |
|---|---|---|---|
| Château Lynch-Bages | 2010 | Pauillac | $890 |
| Domaine de la Romanée-Conti Échézeaux | 2015 | Burgundy | $4,200 |
| Giuseppe Rinaldi Barolo | 2016 | Piedmont | $620 |
| Château d'Yquem | 2009 | Sauternes | $1,150 |
| Label | Vintage | Region | Bottle |
|---|---|---|---|
| Penfolds Grange | 2014 | South Australia | $1,350 |
| Henschke Hill of Grace | 2015 | Eden Valley | $980 |
| Opus One | 2018 | Napa Valley | $1,100 |
| Bass Phillip Reserve Pinot | 2019 | Gippsland | $760 |
| Pour | Style | Serve | Glass |
|---|---|---|---|
| Coravin reserve pour | Sommelier's choice | 150ml | $85 |
| Grower Champagne | Blanc de blancs | 120ml | $38 |
| Aged Hunter semillon | Cellar release | 150ml | $24 |
| Vault vermouth | House-distilled | 60ml | $16 |
From 23:00 the salon annex turns into a late-night cantonese room — bamboo steamers, jasmine tea, and a pai gow table that runs until close.
Steamed to order in the annex kitchen — eight pieces per basket.
Twenty-year pu-erh brewed table-side in yixing clay.
A patient game for patient players — the dealer teaches at 23:30.
The annex closes with the main house at 04:00.
Small plates designed for one hand — the other stays on the cards.
House potato crisps, crème fraîche, oscietra caviar — $28.
Roasted quail leg, burnt grape, five-spice jus — $24.
Warm choux, 24-month comté, black pepper — $16.
Bluefin belly, toasted nori, served two per order — $22.
Roasted marrow, parsley salad, grilled sourdough — $26.
Bitter orange, vermouth, a single glass's worth — $19.
Our sommelier pours three glasses into black crystal. Name the region, the grape and the decade — get all three and the bottle is yours.
Black glasses, no hints. Water and plain bread only between rounds.
Region, variety, decade — commit it to the card before the reveal.
All three correct and the bottle leaves with you. Two correct earns a glass of the reserve pour.
A cedar-lined room with its own ventilation, a humidor of Cuban and Dominican stock, and an armchair nobody hurries you out of.
Cohiba Siglo series, Padrón family reserve, and a rotating allocation of regional editions.
Aged rum, armagnac and single-cask whisky matched to your cigar's strength.
Six chairs only. Book with dinner or reserve directly through the concierge.
The pastry kitchen works in cards, coins and geometry — each dessert is a wager against the idea that dessert is optional.
Chocolate disc, praline spokes, caramel centre — spun before it's cut.
Valrhona mousse in a gold-leaf shell, salted caramel seam.
Sugar-glass card, raspberry heart, vanilla cream beneath.
Pistachio and cherry petit fours — the closer's gift.