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Come join us for a lunch, dinner or a drink.

Would you like to savor the exquisite cuisine and bring the art of dining to a new level? We obtain the freshest products from reputable purveyors and incorporate them into our exclusive dishes. Our menus are influenced by culinary traditions of Europe, Far East and other parts of the world.
We are open to experiments and often add new dishes to our a la carte menu. After trying our appetizers, entrees and one-of-a-kind desserts, you won’t be able to resist the temptation and ask for more. Our courteous and attentive waiters in smoking jackets and bow ties will bring you anything you wish.

Why us

Diverse Menu

In our menu, you can find dishes of popular cuisines, from Italian and French to Thai and Japanese.

Cozy Atmosphere

Vaulted ceilings and rich textures create a cozy atmosphere at our restaurant, which lets our guests feel comfortable.

Free Delivery

If you have no time to visit our restaurant, we will deliver your favorite food right to your doorstep for free.

Excellent Service

Being highly committed to our clients, we offer top-notch service to make sure everyone is satisfied.


Classic Rib-Eye

With grilled portobello mushrooms, gremolata, triple-cooked chips, balsamic onions & baby watercress

  • 1 (16-ounce) rib-eye steak
  • 1 teaspoon peanut or canola oil
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 3 or 4 thyme sprigs
  • 2 garlic cloves, partially crushed
  • 2 tablespoons butter

Place skillet in the oven and heat to 500 F.Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove the skillet and place on stovetop over medium heat. Place steak in the skillet and sear for 2 minutes. Flip and top with thyme and garlic. Return to the oven for 6 - 7 minutes.Put the skillet back on the stovetop over low heat. Flip the steak and top with butter. Carefully tilt the pan and scoop the melted butter, garlic and thyme to coat the steak. Continue this process for 1 - 3 minutes.Confirm doneness with an instant read thermometer. Let rest five minutes and coat with browned butter before serving.

Our Team

Eva Adamson

Head chef

As Executive Chef of our restaurant, she brings extensive knowledge and leadership to the kitchen. She has more than 22 years of experience in the restaurant industry, with the last 14 years as an executive chef.

Mark Anthony

Head manager

Committed to teamwork demonstrating integrity and honesty while interacting with guests, team members and managers. Follows company safety standards at all times.

Olivia Grosh


A member of our restaurant's family for more than 15 years, she has worked every position here, giving it a unique management perspective. She has a lifelong passion to the restaurant business.

Sam Kromstain

Event manager

He establishes books for food lovers, gives interviews, comes to the most famous TV shows. He is a real celebrity!


The main hall interior

Our restaurant is decorated with great taste. Designers’ solutions will impress you greatly.