Our wood-fired coastal cuisine, led by Head Chef Mong Zhen Yew (formerly of Osteria Mozza and Spago) and developed in consultation with Chef Vallian Gunawan (ex-Executive Chef of Skool), brings bold, authentic flavours to life. Fuelled by ironbark, binchōtan and applewood, the Mibrasa grill infuses every dish with deep, smoky intensity. Every bite is wild, soulful and unmistakably indulgent.
Champagnes and magnums from iconic producers take center stage, while a curated wine list pairs effortlessly with our coastal cuisine. Developed by Cat Bite Crew, the minds behind the drinks menu at Potato Head, our cocktail program shakes things up with vibrant creations that capture the club’s sun-soaked spirit, crafted for golden hours and spirited nights.
