No fusion.
No gimmicks.

Burrata

Roasted cherry tomatoes, basil oil, aged balsamic, grilled sourdough

Beef Tartare

Hand-cut tenderloin, cornichons, capers, Dijon, egg yolk, toasted rye

Charred Broccolini

Calabrian chili butter, lemon zest, toasted almonds, pecorino

Chicken Liver Mousse

Port wine reduction, pickled grapes, brioche toast. Spreadable persuasion.

Marinated Olives

Herbed olive oil, orange peel, dried chili, warm or cold. You decide.

Georgian Cheese Board

Sulguni, Tenili, Guda — local sourcing, seasonal accompaniments

Smoked Salmon

Crème fraîche, dill, capers, red onion, blini. Classic. Correct.

Duck Confit

Slow-cooked 12 hours. Crispy skin. Root vegetable purée, thyme jus. Best on the menu.

Hanger Steak

200g, medium rare by default. Béarnaise, hand-cut fries. No, we won't cook it well done.

Sea Bass en Papillote

Fennel, lemon, capers, white wine. Cooked in parchment, opened at your table.

Mushroom Risotto

Porcini, oyster, truffle oil, aged Parmesan. Takes 20 minutes. Worth it.

Roast Chicken

Half bird, lemon-herb butter, roasted garlic, seasonal greens. Honest. Good.

Lamb Shank

Braised 6 hours. Pomegranate molasses, saffron couscous, harissa yogurt.

Mtsvane Reserve

Amber, dry. Kakheti, 2022. Skin-contact, 4 months. Complex. Unforgettable.

Rkatsiteli Qvevri

Natural fermentation in clay. Teliani Valley, 2021. Nutty, oxidative notes.

Saperavi

Deep red, full body. Cassis, dark plum, soft tannins. Château Mukhrani, 2020.

Chinuri Pet Nat

Pétillant naturel. Light, playful, fresh. Kartli, 2023. For when you feel like it.

Burgundy Blanc

Chardonnay, Côte de Beaune. Buttery, mineral, long finish.

Barolo

Nebbiolo, Piedmont 2019. Firm tannins, roses, tar. Needs red meat.

Champagne

Brut NV. We don't say the brand — we say it's very good. Trust us.

House Red

Changes monthly. Ask what it is. It's always good.

House White

Crisp, dry. Always Georgian. Changes monthly.