Flaky caramelized French laminated pastry infused with Damascus rose water cream, topped with Sicilian crushed pistachio praline and organic rose petals.

Artisanal sourdough toast layered with hand-mashed Hass avocado, whole fresh burrata di bufala, heirloom cherry tomatoes, edible violas, and 12-year aged Modena balsamic glaze.

Handmade spaghetti tossed in a rich sun-ripened San Marzano tomato emulsion, dollop of fresh ricotta, cracked black pepper, and toasted garlic sourdough baguette.

Decadent artisanal thick shake layered with caramelized Belgian speculoos cookie butter, crushed Lotus Biscoff crumbles, and Madagascar vanilla cream.

Clarified organic elderflower cordial, infused English lavender reduction, sparkling tonic water, dried organic rose petals, and golden citrus wheel with garlic crostini.

Single-origin Arabica espresso layered with velvety textured milk infused with natural rose essence, crowned with pistachio dust and dried Iranian miniature rosebuds.

Curated 3-tier silver stand featuring signature French macarons, mini rose entremets, seasonal fruit tarts, smoked salmon and cucumber dill brioche finger sandwiches, served with artisanal floral teas.

Toasted golden brioche layered with melted Gruyère cheese, velvety béchamel sauce, topped with a sunny farm egg, peppery arugula salad, and wire-basket French fries.

Wood-fired sourdough crust with blistered cornicione, San Marzano tomato sauce, fresh fior di latte mozzarella, whole creamy burrata dome, and garden basil oil drizzle.

Signature spherical patisserie with almond dacquoise biscuit, Valrhona white chocolate rose mousse, tart raspberry compote centre, 24k edible gold leaf, and spun caramel lattice.

Crisp artisan ciabatta bread packed with marinated garden greens, roasted vegetables, aged cheddar, served with wire-basket fries and refreshing mint-watermelon bites.

Tender pan-seared chicken breast smothered in a fragrant wild mushroom herb cream sauce, served alongside buttery garlic potato purée and tender glazed garden carrots.