Chef Ban Jee Min a Korean native studied in Switzerland’s IMI University, has a very strong and impressive portfolio working at La Petit Maison Dubai and Hong Kong, before joining Bianco & Rosso as the head chef and creative behind the culinary program.

He has curated an ala carte menu with sharing plates selection which are meant for sharing-style dining, featuring the “Polmard Beef Tartare” confit egg yolk, gaufrette chips, caper leaves, “Puglia Burrata” heirloom tomato, basil, sourdough as signatures to start your meal off.

Hearty main dishes on the ala carte menu include an artisanal pasta selection of “Aquarello Risotto” Boston lobster, chervil oil, “Spaghetti Martelli” luganega sausage ragout, tomato, parmigiana Reggiano and a few more pasta dishes which will also be changed seasonally. The pièce de resistance is the fish & meat selection featuring a signature “Whole Three Yellow Chicken” with a house made vermouth chicken sauce, “Salt Baked Sea Bass” olive, caper, lemon, “Black Angus Beef Sirloin” made with caramelized garlic, Marsala sauce.