Choice of mentaiko chicken, buta shogayaki pork or ebi fry don, with miso soup, green salad and 2 pieces of gyoza or karaage. Dine-in Monday–Friday 12pm–2pm. Refillable hot or cold green tea costs an extra $4++.
$78++ per person; minimum two diners ($156++ minimum total) and whole-table participation. Five sharing starters, any two pastas, one main and one dessert from the a la carte menu. Optional free-flow drinks +$68++ per person. Beef OP rib option requires six diners and +$20 per person.
Adult buffet with seafood on ice, sashimi and sushi, Italian cheeses and cold cuts, pasta station, pinsa, rotating Italian and Asian dishes, desserts and ice cream. Menu rotates with seasonal produce. Regular adult rate; separately advertised presentation-based savings excluded.
Weekly changing set menu; restaurant says lunch sets are available all days during lunch service. Menu shows 3 courses.
Restaurant Week Autumn 2026 Set Lunch
S$48++
Daily · LunchtimeUntil 31 Oct
Choice of starter; broccolini soup; eggplant ravioli, beef fettuccine or seabass (+$18++); panna cotta or coffee/tea. À la carte dessert upgrade costs extra. DiningCity Restaurant Week reservation required.
October Three-Course Chef’s Lunch Menu
S$88++
Daily · LunchtimeUntil 31 Oct
Choose a starter, main and dessert, cheese, or coffee/tea. Base options include burrata or Parma ham, prawn spaghetti or grilled swordfish, and panna cotta. Premium dishes have supplements. Available 1–31 October 2026; lunch sets served daily.
Selected chicken, hamburger, baked rice or pasta lunch main with small salad and free-flow hot or cold drinks. Chicken and hamburger plates also include rice. $9 nett including GST, with no service charge. Monday–Friday, 11am–5pm; excludes public holidays.