Dinner

Starters

Georgian Garden Spreads

A vibrant medley of beetroot, spinach, mushrooms, and pumpkin, roasted walnuts, and almonds, finished with pomegranate wine. Served with crisp Georgian flatbread.

$ 22

Aubergine Roullette

Four delicate caramelized eggplant rolls — two filled with almond-hazelnut paste, two with cream cheese, sun-dried tomatoes, and dill.

$ 21

Gourmet dish with white dome presentation.

Cheese & Mint Sphere

A playful take on classic Gebzhalia: sulguni cheese, mint adjika, and oven-dried candied walnut, topped with a mozzarella sphere.

$ 25

Creamy soup garnished with vegetables and herbs.

Shrimp Pistachio Satsivi

King prawns in homemade Georgian yogurt with crushed walnuts, pistachio, almonds, and a touch of house-made basil oil.

$ 27

Tuna Ceviché

Fresh tuna with Svanetian salt, shiso sauce, mango, avocado, cherry tomato concasse, black and white sesame seeds.

$ 29

Chef's Signature Board

Vegetarian

A surprise selection of the Chef’s seasonal favorites, revealed only when it reaches your table.

$ 45

Cheese

$ 39

Soups

Harira Soup

Hearty soup with minced beef, stir-fried vermicelli, peas, and cumin, served with chia-pumpkin-sesame seed bread.

$ 17

Chicken Kespé

Sautéed chicken, house-made noodles, carrots, and dill in clear broth, served with smoked sour cream and Georgian bread.

$ 16

Pumpkin Soup

Baked pumpkin and carrot velouté with coconut milk, vegan cheese, and toasted pumpkin seeds, finished with basil oil. Served with gluten-free mint bread.

$ 16

Salads

Georgian Salad

Crisp cucumbers and tomatoes with Saperavi vinegar, peach Adjika, pickled onions, and almond flakes.

$ 19

Burrata

Creamy burrata paired with baked black grapes, green and red calamata olives, and fresh lettuce and spinach leaves.

$ 24

Beetroot Gratin

Salt-baked beetroot with orange and persimmon segments, feta, mustard sauce, beetroot reduction, and sesame seeds.

$ 25

Pumpkin Steak

Oven-baked pumpkin with grilled halloumi, green adjika, avocado–tarragon– mint dressing, and toasted pumpkin seeds.

$ 24

Tabbouleh

Finely chopped sun-dried tomatoes, cucumber, corn, avocado, and quinoa, finished with a green apple–celery dressing and coconut cream.

$ 23

Warm Aubergine Salad

Caramelized eggplant with Stracciatella, cottage cheese, tomato, romaine, frisée, Asian sauce, and black and white sesame seeds.

$ 26

From the Oven

Round Adjaruli Khachapuri - AO Edition

Round bread filled with molten cheese and egg. Traditional boat-shaped available upon request. Gluten-free option available: $27

$ 23

Chef's Signature Askili Bread

Georgian bread paired with aromatic strawberry butter infused with Askili (rosehip) tea, olive crumble, and Svanetian salt.

$ 10

Imeruli Khachapuri

Traditional khachapuri from Western Georgia with blended cheese and a side of house-made fermented apple-tomato sauce.

$ 22

Pear Khachapuri

Chef’s signature bake — a bold mix of pear, gorgonzola, and spicy honey.

$ 28

Lobiani

Traditional baked bread filled with mashed red beans.

$ 21

Kubdari

Open-faced baked bread stuffed with spiced minced Angus beef and pomegranate wine.

$ 25

Khinkali - Hand-Rolled Dumplings

Beef&Pork

$ 13 3 pcs

Three dumplings garnished on black plate.

Lamb

$ 14 3 pcs

Mushroom Khinkali - AO Edition

Mushroom-filled pumpkin-dough dumplings with oregano and tarragon, served with a warm coconut cream sauce of garlic, roasted apple, cucumber, and dill, with a light molecular texture.

$ 19

Mains

Veal Stew Kharcho

Veal, walnut, and almond stew served with Elarji (Georgian grits and cheese) and Imeretian flower spice.

$ 31

Cabbage Tolma

Minced duck and Angus beef wrapped in steamed purple cabbage, topped with basil, and sweet tomato sauce, served with smoked sour cream

$ 32

Grilled Crispy Salmon

Served with passion fruit–glazed guacamole, fresh cherry tomatoes, and arugula

$ 32

Cornish Hen From Guria

Grilled, boneless, fermented Cornish hen in blackberry–raspberry sauce, spicy honey, Georgian spices, and smoked red adjika, topped with dill.

$ 34

Kuchmachi

Milk-marinated beef liver, cooked until deeply caramelized with mint and spices, topped with crispy spiced potato strings.

$ 32

Beans From Samegrelo

Smoked beans stewed with walnuts, caper berries, and sun-dried tomatoes, served with Mchadi (Georgian cornbread).

$ 25

Dorado With Baked Mussels

Grilled whole deboned fish with tomatoes and baked green mussels in a Georgian sun-dried tomato and white wine sauce.

$ 55

Lamb Chop Chanakhi

Grilled lamb chop with eggplants, bell pepper and black prunes and Georgian spices, served inside a whole baked eggplant, topped with dill and rosemary

$ 35

Pork Skewers

Grilled pork marinated in kiwi and Georgian spices, served with tomato and marinated onions salad, Georgian-style tomato sauce, crispy pita bread, and pomegranate seeds.

$ 35

Chicken Skewers

Grilled chicken marinated in kiwi and Georgian spices, served with tomato and marinated onions salad, Georgian-style tomato sauce, crispy pita bread, and pomegranate seeds.

$ 32

Mixed Grilled Platter

Pork and chicken skewers, lamb chops, served family-style with a seasonal salad, baby potatoes, and an assortment of Chef’s signature sauces.

$ 95

Sides

Grilled Seasonal Vegetables

$ 16

Broccoli

$ 14

Baby Potatoes

$ 14

Mashed Potatoes

$ 11

Asparagus

$ 11

Desserts

San-Sebastian Pistachio Cheesecake

With mango sorbet.

$ 19

Dark Basil

Dark chocolate bar with banana layers and basil cream.

$ 21

Orange Winter Wonderland

Creamy ricotta and white chocolate set inside half an orange, finished with orange zest and mandarin marmalade.

$ 19

Askili Layers

Delicate layers of puff pastry and dacquoise, with meringue, crème pâtissiére, and pistachios, topped with fresh berries

$ 21

For our winter seasonal menu, Chef Maya turns to Fire: warm, grounding, and transformative.“This is where flavours deepen and patience becomes part of the craft,” she says. “Fire shapes the dishes we return to in winter - slow-cooked, roasted, and meant to be shared.”

Reserve Your Table