The Sovereign Kitchen
Plates made for sharing, pours made for the moment.
The Sovereign Kitchen & Bar
Plates made for sharing, pours made for the moment.
Crafted for grazing and sharing across the table
Smoked over coal, tossed in aged black garlic emulsion and sea salt flakes.
Wild forest mushroom mousse, preserved winter truffle, toasted dark brioche.
24-hour slow braised pork belly, hoisin glaze, pickled mustard seeds, scallion.
Seared rare with sesame crust, ponzu gel, charred scallion oil, crisp lotus root.
Fresh artisanal burrata, caramelized black mission figs, balsamic caviar, basil.
Imperial mains served late into the night
Prime ribeye grilled over lychee wood, bone marrow jus, roasted garlic head.
Mirin & dark miso reduction, braised baby bok choy, dashi butter sauce.
Braised with cardamom and royal spices, saffron pearl couscous, pomegranate jus.
Acquerello carnaroli rice, Kashmiri morels, 24-month Parmigiano Reggiano, truffle foam.
House signature mixology inspired by ancient royal rituals
Bourbon, smoked date syrup, Angostura bitters, flamed orange peel, 24k gold leaf.
Mezcal, dark blackberry liqueur, fresh lime, agave, activated charcoal salt rim.
London dry gin, elderflower cordial, clarified grapefruit, champagne float, rosemary smoke.
Japanese whisky, smoked lapsang souchong tea soda, yuzu bitters, hand-carved ice.
Indulgent midnight conclusions
72% single-origin dark chocolate, smoked sea salt caramel, edible gold leaf.
Torched Italian meringue, butter sablé crust, candied kumquat.