Red wine sangria, strawberry, orange and cinnamon

SANGRIA ROSSA

Marques de riscal verdejo, lychee, longan, white chrysanthemum flowers, rambutan and lemon soda

WHITE BOUQUET SANGRIA

PS. MOJITO

MIMOSA

Comes with a scoop of ice cream, add a scoop +3.5

STICKY DATE PUDDING

PS. CARROT CAKE

ULTIMATE FUDGY BROWNIE

FLORIDA KEY LIME PIE

GOLDEN BANANA BUTTERSCOTCH BUNDT

DARK CHOCOLATE BANANA CHEESECAKE

DOUBLE CHOCOLATE BLACKOUT CAKE

CHOCOLATE RED VELVET CAKE

CHOCOLATE CRUNCH DOORSTOP

A single layer of our classic served with a dark chocolate sauce

SINGLE CHOCOLATE BLACKOUT CAKE

Barley-fed beef patty, PS. sauce, onion chutney, cheddar, pickles, baby cos lettuce, shoestring fries, ketchup

PS. BURGER

Cabbage & herb slaw, cheddar, pickles, shoestring fries, ranch dip

CRISPY CHICKEN BURGER

White miso cream, crushed potato, cauliflower, tobiko

HONEY MISO SALMON

Snapper fillets, tartare sauce, kaffir lime aioli

BEER-BATTERED FISH & CHIPS

Quinoa, pumpkin, blueberry, edamame, almond, sunflower seed, orange rosemary dressing

SUPERFOOD

KING PRAWN AGLIO OLIO SPAGHETTINI VM

Pork & bacon bolognese, shiitake mushroom, tau pok chips, sakura ebi, ebiko, calamansi, parmesan

MEE SIAM CACIO SPAGHETTINI

BAK CHOR & BACON SPAGHETTINI chilli flakes, citrus chilli dip

SPICED CALAMARI

Bacon, baby spinach, mushrooms, garlic tomato cream sauce, parmesan

CHICKEN ROSSA CASARECCE VM

CRISPY BUFFALO CHICKEN BITES

Combine 120 ml water and 120 g granulated sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 1 minute, then remove from heat and cool to room temperature. Measure 80 ml for the recipe; refrigerate remainder for another use.

Make simple syrup (if not using pre-made)

In a large pitcher (at least 2.5 liters), pour 1.5 liters of chilled red wine. Add 120 ml orange liqueur and 60 ml brandy. Stir gently to combine.

Add 80 ml cooled simple syrup to the wine mixture, tasting and adjusting sweetness as needed (add up to another 20 ml if you prefer sweeter sangria).

Prepare the fruit: hull and quarter 250 g strawberries. Thinly slice 1 orange and, if using, half a lemon and 1 apple cut into 1/2-inch cubes.

Add the prepared strawberries, orange slices, lemon slices (if using), and apple pieces to the pitcher with the wine mixture.

Sprinkle 1 tsp ground cinnamon over the fruit and drop in 2 cinnamon sticks. Gently press a few fruit pieces with the back of a spoon to release juices, but do not puree.

Stir everything together, cover the pitcher, and refrigerate for at least 3 hours and up to 24 hours. Longer maceration (6–12 hours) develops deeper flavor. If refrigerating more than 6 hours, taste after 6 hours and adjust sweetness or cinnamon to preference.

About 15 minutes before serving, remove the sangria from the refrigerator to take the chill off slightly. If you prefer it very cold, leave it chilled until serving.

Just before serving, add 500 ml chilled club soda or sparkling water to the pitcher to brighten and lightly carbonate the sangria. Stir gently to combine.

Fill glasses with ice as desired. Place a couple of sliced strawberries and an orange slice in each glass for garnish, then pour sangria over the ice, distributing fruit evenly.

Garnish each glass with a mint sprig if using. Leave the cinnamon sticks in the pitcher for additional aroma, or remove if preferred. Serve immediately.

dry red wine (e.g., Tempranillo or Garnacha)

orange liqueur (Cointreau or triple sec)

brandy

simple syrup (see note)

fresh strawberries, hulled and quartered

navel orange, thinly sliced (about 1 medium)

lemon, thinly sliced (optional, for brightness)

apple, cored and cut into 1/2-inch cubes (optional)

ground cinnamon

cinnamon sticks

club soda or sparkling water (chilled)

ice cubes

fresh mint sprigs (optional, garnish)

additional sliced strawberries (for glass garnish)

If using canned lychee/longan, drain and reserve 2–3 tablespoons of syrup for sweetness (counted in simple syrup quantity). If using fresh, peel and remove seeds. Halve or leave whole depending on size: halve larger lychees and rambutans to release more flavor. Place prepared fruit in a large pitcher.

Prepare lychee, longan and rambutan

Thinly slice the lemon into wheels; reserve 6 slices for garnish and squeeze the juice from the remaining half into the pitcher. If using dried chrysanthemum petals, rehydrate in 2 tablespoons warm water for 5 minutes then drain; if fresh, gently rinse and pat dry. Add flowers (whole or petals) to the pitcher with fruit.

Prep lemon and flowers

Pour the entire bottle of Marques de Riscal Verdejo into the pitcher over the prepared fruit and flowers.

Add 60 ml simple syrup (adjust to taste). If you reserved lychee syrup from canned fruit, subtract that volume from the simple syrup amount. Gently stir to combine so sugars and citrus juice distribute through the wine.

Cover the pitcher and refrigerate for at least 1 hour, ideally 2–3 hours, to allow the wine to infuse with the fruit and chrysanthemum aroma. For best flavor, refrigerate up to 6 hours but serve within 12 hours to keep flowers and fruits fresh.

Just before serving, add 6 cups of ice to the pitcher and gently pour in 500 ml chilled lemon soda to add effervescence. Stir once or twice gently to combine — do not over-stir to preserve bubbles.

Taste and adjust sweetness or acidity: if too tart, add up to 15–30 ml more simple syrup; if too sweet, add a squeeze of lemon juice or a little more chilled wine.

Ladle sangria into chilled wine glasses or tumblers. Include fruit pieces and 1 lemon wheel per glass. Garnish each glass with 1 small white chrysanthemum flower (ensure flowers are edible and pesticide-free).

Serve immediately so the soda remains fizzy. Leftovers: keep refrigerated and consume within 24 hours; add fresh soda and ice when serving again.

Marqués de Riscal Verdejo (dry white wine)

Lemon soda (chilled)

Lychee (canned in syrup or fresh, peeled and pitted)

Longan (peeled, pitted if fresh; or canned drained)

Rambutan (peeled and pitted) or substitute peeled lychee if unavailable

Fresh lemon

White chrysanthemum flowers (edible; fresh or rehydrated dried), optional

Simple syrup (1:1 sugar to water) or lychee syrup reserved from can

Thin lemon wheels or half-moons

Whole edible chrysanthemum flowers (small) or a sprig

Lightly rinse the fresh mint leaves and pat dry. Measure out spiced rum, lime juice, and simple syrup so everything is ready at hand.

Wash and measure

In a highball or Collins glass, add the fresh mint leaves (10 leaves), the two lime wedges, and the 1/2 oz simple syrup. Using a muddler, gently press and twist about 6–8 times—just enough to release the mint oils and lime juice without pulverizing the mint (avoid over-muddling to prevent bitterness).

Build flavor

Add the 2 oz spiced rum and 1 oz fresh lime juice to the glass. Fill the glass with cracked ice (about 1 cup) almost to the top.

Add spirits and ice

Using a long bar spoon, gently stir the mixture 6–8 strokes to integrate the rum, lime, syrup, and muddled mint. Top with approximately 2 oz club soda (more to taste) to add effervescence; give one or two gentle stir(s) to lift the mint through the drink.

Stir and top

Slap the mint sprig once between your palms to gently bruise it and release aroma, then place it in the glass as a garnish alongside the lime wheel or wedge. Serve immediately with a straw if desired.

spiced rum

fresh lime juice

simple syrup (1:1 sugar to water)

fresh mint leaves

lime wedges

club soda (or soda water)

cracked ice

mint sprig (for garnish)

lime wheel or wedge (for garnish)

Place the Prosecco and orange juice in the refrigerator for at least 1 hour before serving so they are thoroughly chilled. Sparkling wine is best served very cold (around 40°F / 4–7°C).

Chill ingredients

If using whole oranges, roll each orange firmly on the counter to loosen juices, then cut in half and squeeze to produce fresh orange juice. Strain if you prefer pulp-free juice.

Select a clean Champagne flute (or coupe). Fill the flute about one-third full with chilled orange juice. For a classic 1:1 Mimosa, fill to roughly the halfway point with juice — here the recipe uses 1 cup Prosecco to 1 cup juice total, so for one serving use 1/4 cup juice and 1/4 cup Prosecco if scaling down.

Slowly top with chilled Prosecco. Pour gently down the side of the glass or over a bar spoon to preserve carbonation and avoid excessive foaming.

Taste and adjust the ratio if desired: more juice for sweeter, fruitier; more Prosecco for drier, bubblier.

Garnish the rim with an orange slice or add a thin twist of orange peel to the glass if desired. Serve immediately while bubbles are lively.

Prosecco (or other dry sparkling wine)

Freshly squeezed orange juice

Orange slice or twist

Place the chopped pitted dates in a heatproof bowl. Pour the boiling water over the dates, stir in the baking soda, and let sit for 10 minutes to soften. The mixture will foam slightly.

Prep dates

In a large mixing bowl, beat the softened butter and brown sugar together with an electric mixer (or by hand) until pale and fluffy, about 2–3 minutes.

Cream butter and sugar

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add eggs and vanilla

Sift the self-raising flour and baking powder together into a separate bowl.

Combine dry ingredients

Fold the sifted flour into the butter mixture alternately with the milk, beginning and ending with the flour. Gently fold in the softened date mixture (including any liquid) until combined — the batter will be thick and lumpy with chopped dates.

Mix batter

Preheat the oven to 180°C (350°F). Grease and line an 8-inch (20 cm) square baking pan or divide into 6–8 individual ramekins. Spoon the batter into the prepared pan(s) and smooth the top. Bake on the middle rack for 25–35 minutes (20–25 minutes for individual ramekins), or until a skewer inserted into the center comes out with a few moist crumbs but no raw batter.

Bake

Remove the pudding from the oven and let rest in the pan for 10 minutes before serving or turning out. Keep warm while you prepare the sauce.

Rest

In a small saucepan over medium heat, melt the butter with the brown sugar, stirring until the sugar dissolves and the mixture is bubbling gently.

Carefully pour in the thickened cream while stirring (mixture will steam). Add the golden syrup (if using) and bring to a gentle simmer. Cook for 3–4 minutes, stirring, until the sauce thickens slightly and coats the back of a spoon.

Remove from heat and stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness or salt if needed. Keep warm until ready to serve.

Scoop one generous portion of the sticky date pudding per person (or turn out individual ramekins onto plates).

Pour warm toffee sauce over each serving — about 2–3 tablespoons per portion, more if preferred.

Serve with a scoop of vanilla ice cream alongside or on top. Offer additional scoops at +3.5 (menu note). Sprinkle chopped toasted nuts over the top if using.

Medjool dates, pitted and chopped

Boiling water

Baking soda (sodium bicarbonate)

Unsalted butter, softened

Brown sugar, packed

Eggs, large

Vanilla extract

Self-raising flour

Baking powder

Milk

Unsalted butter

Thickened cream (heavy cream)

Golden syrup or light corn syrup (optional)

Salt

Vanilla ice cream

Chopped toasted walnuts or pecans (optional)

Preheat oven to 350°F (175°C). Grease and line an 9-inch round cake pan (or two 8-inch pans) with parchment; set aside.

Prepare

In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt until evenly combined.

In a large bowl or stand mixer bowl combine granulated sugar, brown sugar, vegetable oil and melted butter. Whisk or beat on medium speed until smooth and slightly glossy, about 1 minute.

Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and buttermilk until incorporated.

Fold dry ingredients into the wet mixture in two additions, stirring just until no streaks of flour remain. Do not overmix.

Fold in grated carrots, drained crushed pineapple, raisins (if using) and chopped toasted walnuts until evenly distributed.

Pour batter into prepared pan(s), smoothing the top. Bake single 9-inch pan for 40–50 minutes, or two 8-inch pans for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even browning.

Remove from oven and let cake(s) cool in pan for 15 minutes. Run a knife around the edge, invert onto a wire rack, remove parchment, and let cool completely before frosting (1–2 hours).

While the cake bakes or cools, prepare candied walnuts. Line a baking sheet with parchment or a silicone mat.

In a medium nonstick skillet or saucepan over medium heat, combine 1/2 cup granulated sugar, 1 tablespoon water and 1 tablespoon butter. Stir until sugar dissolves and mixture begins to bubble and turn a light amber, about 3–4 minutes. Watch carefully to avoid burning.

Stir in the walnuts and continue to cook, stirring constantly, 1–2 minutes until the nuts are evenly coated and syrup thickens. Sprinkle with 1/4 tsp salt and immediately transfer walnuts to the prepared sheet, spreading them out so they cool without clumping. Let cool completely; break into clusters if needed.

In a mixing bowl, beat softened cream cheese and softened butter together on medium speed until smooth and lump-free, about 1–2 minutes.

Gradually add confectioners' sugar, 1/2 cup at a time, beating on low until incorporated, then increase speed to medium and beat until smooth and creamy. Scrape down the bowl as needed.

Add 1 tsp vanilla and 1/8 tsp salt; beat briefly to combine. If frosting is too soft, chill 10–15 minutes; if too firm, beat briefly at room temperature. Frosting should be spreadable but hold soft peaks.

If you baked two layers, level tops if needed. Place first layer on a serving plate or cake stand and spread about one-third of the frosting evenly over the top. Place second layer on top and frost the top and sides with remaining frosting. For a single-layer cake, frost the cooled cake as desired.

Press or scatter half of the candied walnuts around the top edge or between layers, reserving the rest for garnish. Sprinkle extra chopped walnuts and optional grated carrot or zest for color.

Chill the assembled cake in the refrigerator 30 minutes to set the frosting and allow flavors to meld. Bring to room temperature 20–30 minutes before serving for best texture.

Slice and serve. Store leftover cake covered in the refrigerator for up to 4 days. Candied walnuts can be stored separately in an airtight container at room temperature for up to 1 week.

all-purpose flour

granulated sugar

light brown sugar, packed

baking powder

baking soda

ground nutmeg

salt

vegetable oil (or neutral oil)

unsalted butter, melted and cooled

large eggs

vanilla extract

buttermilk (or milk + 1 tbsp lemon juice)

finely grated carrots (packed)

crushed pineapple, drained well

raisins (optional)

toasted walnuts, chopped (for batter)

walnuts, halves or pieces

unsalted butter

water

fine sea salt

cream cheese, full fat, softened

unsalted butter, softened

confectioners' (powdered) sugar

extra chopped walnuts (for garnish)

grated carrot or zest (optional, for garnish)

Preheat oven to 175°C (350°F). Lightly butter an 8x8-inch (20x20 cm) square baking pan, then line it with parchment paper leaving an overhang on two opposite sides for easy removal. Butter the parchment or spray lightly with nonstick spray.

Preheat and prepare pan

Place the chopped bittersweet chocolate and 170 g butter in a heatproof bowl. Set the bowl over a gently simmering saucepan of water (double boiler), ensuring the bowl doesn't touch the water. Stir occasionally until smooth and fully melted. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted and glossy. Remove from heat and let cool 3–5 minutes.

Melt chocolate and butter

In a medium bowl, whisk together the granulated sugar and light brown sugar. Add the eggs one at a time, whisking or using a handheld mixer on low until fully incorporated and the mixture is glossy. Stir in the vanilla extract.

Combine sugars and eggs

Slowly pour about one-quarter of the warm melted chocolate-butter mixture into the egg-sugar mixture while whisking continuously to temper the eggs. This prevents curdling. Then pour the tempered egg mixture back into the remaining chocolate and whisk until smooth and uniform.

Temper chocolate into eggs

Sift (or whisk) the all-purpose flour, cocoa powder, fine sea salt, and espresso powder together. Fold the dry ingredients into the chocolate mixture with a rubber spatula in two additions, mixing gently until no dry streaks remain. Do not overmix—stop when just combined to keep the brownies fudgy.

Sangria Rossa

White Bouquet Sangria

Ps. Mojito

Mimosa

Sticky Date Pudding

Ps. Carrot Cake

Ultimate Fudgy Brownie

Florida Key Lime Pie

Golden Banana Butterscotch Bundt

Dark Chocolate Banana Cheesecake

Double Chocolate Blackout Cake

Chocolate Red Velvet Cake

Chocolate Crunch Doorstop

Single Chocolate Blackout Cake

Ps. Burger

Crispy Chicken Burger

Honey Miso Salmon

Beer-battered Fish & Chips

Superfood

King Prawn Aglio Olio Spaghettini Vm

Mee Siam Cacio Spaghettini

Spiced Calamari

Chicken Rossa Casarecce Vm

Crispy Buffalo Chicken Bites