Chef's Reserve: the menu we make for ourselves
Wagyu bavette, butter-poached lobster, oysters with mignonette. The reserve tier exists because some things should not be ordinary.
Chef's Reserve: the menu we make for ourselves
The Chef's Reserve started as a joke. We had a piece of wagyu bavette left over after testing a new dish, and we said: this does not go in the staff meal, this goes on a plate. That plate became a menu item. That menu item became a tier.
The reserve dishes are the ones where we do not compromise on the ingredient. The lobster is butter-poached whole, not pre-processed. The oysters come from a single supplier in Krabi and arrive the same morning they are served. The bavette is dry-aged in-house, sliced thick, finished with truffle butter that we make from scratch.
None of it is available à la carte. It is members-only by design — not to be exclusive for the sake of it, but because these dishes require a fixed number of covers to execute properly. When you know exactly how many Reserve plates are going out on a Friday, you can buy exactly the right amount and cook it exactly right.
If you are on the Classic tier and curious: the upgrade page is one click. We have never had anyone downgrade after their first Reserve cycle.