The Kitchen
A Mediterranean-Levantine kitchen with a Japanese hand — open fire, aged cuts, seasonal seafood, everything plated to be looked at twice.
Fine Dining
THE TABLE
BEFORE THE NIGHT
A candlelit room inside The H Hotel where dinner is an experience of its own — fire-led cooking, rare bottles and a service that treats every table like the only one.
Our Kitchen
COOKED
OVER FIRE
Our chefs build every menu around the grill — charred, aged, glazed and finished at the pass with the same precision the room is designed with. Produce flown in weekly, cut in house, plated for the table rather than the plate.
Book DinnerThe Cellar
Rare vintages, grower champagne and a signature cocktail list poured tableside by our sommeliers.
The Service
One host, one table, all night. Discreet, precise and never rushed — until you want the music louder.
The Room
Black marble, deep velvet, gold light and a skyline view. Dinner here is theatre before it becomes a party.
The Menu
SIGNATURE PLATES
A short, confident menu. Everything is made to be shared, poured and lingered over.
Gold Leaf Wagyu
A5 wagyu, smoked bone jus, truffle pommes purée, finished with 24k gold leaf.
Caviar & Ice
Oysters, langoustine and scallop on ice with imperial caviar and citrus mignonette.
The Sharing Table
A chef-curated feast served family style — built for long nights and full tables.
Atmosphere
GOLD, VELVET
& CANDLELIGHT
Low light, live sound and a skyline behind the glass. As the plates clear, the tempo rises — and dinner slides straight into the night.
Social Dining
Private chef's tables, group feasts and celebration set-ups for 6 to 60 guests — curated menus, dedicated service and a seamless move from dinner to the club floor.