Queens Harbour

A creamy medley of house-made hummus, smooth labneh, and spiced red pepper muhammara, drizzled with extra virgin olive oil and za'atar, accompanied by our signature puffed pita.

Crispy Asahi-battered calamari and haddock served alongside Japanese purple sweet potato chips and a zesty yuzu tartar sauce.

Charred crispy Brussels sprouts tossed in romesco sauce, parmesan, balsamic glaze, crumbled feta, and crushed pistachios.

Pan-seared Wagyu beef gyoza featuring golden crispy bottoms, drizzled with gochujang aioli and yuzu ponzu, topped with fresh cilantro microgreens.

Crispy Arborio rice arancini balls packed with wild mushrooms and parmesan, served hot with a delicate truffle aroma.

Tender chicken wings brined for 48 hours, served with your choice of refreshing chili lime or spicy harissa honey glaze.

Juicy Wagyu beef sliders stacked with tequila reposado lime aioli, peppery arugula, and sweet caramelized onions on toasted brioche buns.

Blistered shishito peppers and warm Mediterranean olives paired with whipped feta, sumac, magic spice, and crispy pita chips.

Savory beef meatballs simmered in a slow-cooked spicy sugo sauce, finished with melted parmesan, medley tomatoes, and fresh basil.

Crispy golden fries tossed in luxurious truffle oil and parmesan cheese, served with a side of black garlic aioli.

Two crispy nori shells filled with seasoned sushi rice and fresh diced salmon or tuna, topped with truffle chili aioli, yuzu serrano, and white sesame.

Velvety whipped feta topped with sumac, spicy peperoncini, and Mediterranean olives, served with our signature warm puffed pita bread.

Savory lamb and beef kofta skewers served over muhammara and labneh, topped with crispy chickpeas and maple tahini, with puffed pita.

Za'atar roasted carrots laid over whipped feta, finished with crushed pecans, pomegranate molasses, fresh mint, and oregano.

Crisp artisan romaine lettuce tossed in a savory shiro miso Caesar dressing, topped with brioche croutons, thick-cut pork belly, and parmesan.

Traditional Greek salad featuring feta, crisp cucumber, red onion, green peppers, kalamata olives, heirloom tomatoes, and mint dressed in extra virgin olive oil.

Lacinato kale and spinach tossed with muscat grapes, pickled red onion, pistachio, pomegranate, espresso cheese, maple tahini, and balsamic dressing.

A nutritious bowl of tabbouleh, hummus, crispy chickpeas, pickled cabbage, kalamata olives, avocado, cherry tomato, cucumber, and maple tahini dressing.

Fried rice bowl topped with cucumber, edamame, mango, wakame, pickled ginger, avocado, radish, furikake, wasabi aioli, and spicy aioli.

Spiced chicken breast served over frisée and baby spinach with spicy whipped feta, lemon vinaigrette, pistachio, and fresh grapefruit.

A light summer mix of greens, cucumber, grilled watermelon, lush peaches, feta, kalamata olives, and pumpkin seeds with lemon vinaigrette and balsamic.

Tender 24-hour ras al hanout marinated roasted chicken served with garlic toum, hummus, tabbouleh, and za'atar roasted potatoes.

Whole butterflied branzino grilled to perfection, served with romesco, caulini, sundried tomato, and olive tapenade.

Grilled whole butterflied sea bass topped with piquillos pepper chermoula chimichurri, served with grilled zucchini and eggplant.

Buttery miso-glazed black cod served over a shiitake rice cake, baby bok choy, king oyster mushrooms, and a torched miso glaze.

An 8oz picanha sirloin steak served with crispy fries, black garlic compound butter, aioli, and a fresh rocket salad.

Fall-off-the-bone 36-hour braised lamb shank served over feta polenta with kale, apricot, crispy shallots, and spiced Tunisian jus.

6oz flank steak glazed with umami-rich wafu sauce, paired with a delicious papi shrimp tempura roll.

A premium 12 oz New York strip steak paired with chili garlic broccolini, black garlic compound butter, and creamy mashed potatoes.

A substantial 15 oz ribeye steak served with truffle fingerling potatoes, seasonal vegetables, and rich black garlic compound butter.

Double patty chuck and brisket burger topped with magic sauce, lettuce, farmer's pickle, tomato, and cheddar on a brioche bun.

Tunisian chicken breast with roasted red pepper, arugula, tomato, avocado, and harissa aioli served inside puffed pita bread.

24-hour sake-marinated tempura fried chicken thigh with pickled cucumber, kimchi slaw, and gochujang aioli on a brioche bun.

Wagyu and Iberico beef blend burger loaded with arugula, gruyere cheese, soy maple pork belly, black garlic aioli, and caramelized onions, served with truffle fries.

Rigatoni pasta tossed in a rich, creamy homemade alla vodka sauce with parmesan and chilies.

Linguine pasta tossed with pancetta, mushrooms, black pepper, parmesan, a quail egg yolk, and rich miso cream sauce.

Sacchetti stuffed pasta served in a squash cacio e pepe sauce with parmesan, sage, kabocha squash, and fresh pepper.

Handmade ravioli stuffed with portabello mushrooms, white truffle oil, and parmesan in a nutty truffle cream sauce.

Pappardelle pasta tossed with fresh lobster tail, black tiger shrimp, green peas, spinach, makrut lime, ginger, and lemongrass.

Orecchiette pasta tossed in basil pesto with cherry tomatoes, sundried tomatoes, stracciatella, pumpkin seeds, fennel sausage, and fried shiso.

Squid ink and saffron wavy fettuccine tossed with black tiger shrimp, bay scallops, spicy nduja, and soleggiati tomatoes in a bold fiery tomato sauce.

Spicy tuna roll featuring jalapeño, red tobiko, spicy aioli, chives, and crispy lotus chips.

Delightful roll with salmon, tuna, crab, avocado, mango, yuzu aioli, and bubu arare.

Vegetarian sushi roll with avocado and cucumber, topped with shaved potatoes, truffle salsa, and truffle oil.

Elaborate roll with salmon, tuna, hamachi, avocado, albacore tuna, shrimp tempura, yuzu tobiko, and yuzu soy glaze.

Jumbo shrimp tempura roll with asparagus, avocado, cucumber, soy glaze, and spicy umami mayo.

Hamachi roll featuring avocado, cucumber, asparagus, apple chili relish, and pickled oshinko radish.

Pillow-shaped crispy golden rice blocks topped with seasoned tuna tartare, jalapeño, and sweet soy glaze.

Torched salmon over crab, cucumber, avocado, serrano pepper, spicy umami mayo, sesame chili, and unagi sauce.

Shrimp tempura and avocado roll topped with torched unagi, pico de gallo, spicy mayo, and chipotle.

Seared salmon tataki in truffle ponzu, apple chili relish, crispy quinoa, and lotus chips.

Hamachi crudo with jalapeño, bubu arare, cilantro oil, yuzu ponzu, and smooth avocado coulis.

Cylindrical tower of fresh avocado and bluefin tuna, topped with mustard seed, lotus chip, salsa criolla, and yuzu soy glaze.

Two pristine pieces of albacore tuna nigiri over hand-pressed seasoned sushi rice.

Two pieces of rich, deep red bluefin tuna nigiri over seasoned sushi rice.

Two classic salmon nigiri pieces showcasing glossy, marbled orange fish over warm sushi rice.

Two clean slices of buttery hamachi yellowtail over pressed sushi rice.

Three thick cuts of fresh albacore tuna sashimi served with daikon radish.

Three luxurious slices of deep ruby bluefin tuna sashimi served chilled.

Three velvety slices of rich, marbled Atlantic salmon sashimi.

Three pristine slices of pale yellowtail hamachi sashimi garnished with serrano pepper.

Half dozen fresh oysters from Prince Edward Island served on crushed ice with lemon.

Fisherman's dozen of fresh oysters from Prince Edward Island served on crushed ice.

Half dozen fresh Pickle Point oysters served on crushed ice.

Fisherman's dozen of fresh Pickle Point oysters served on a grand ice platter.

16 pieces of chef's selection sashimi including salmon, hamachi, albacore tuna, and bluefin tuna.

Chef's assorted nigiri (8pcs) alongside spicy tuna roll, papi shrimp tempura roll, and miami roll.

Salmon tataki, hamachi crudo, jumbo shrimp, tuna stack, dozen PEI oysters, and 6 pieces of chef's nigiri.