Chef's Signature$185
Mains
Truffle-Infused Lobster
Butter-poached Atlantic lobster with black truffle shavings, saffron beurre blanc, and micro herbs.
Open Tonight· 6PM–11PM
Michelin
Chef's Signature
Truffle Lobster
Black Truffle · Atlantic Lobster
Starting from
$185
27
Years
3★
Michelin
200+
Dishes
12
Tables
$185
Chef's Signature
Truffle Lobster
"An unforgettable culinary journey."
Michelin Guide 2024
Truffle Lobster
Wagyu Carpaccio
Saffron Risotto
Foie Gras Torchon
Velvet Soufflé
Beluga Caviar
Duck Confit
Tasting Journey
Truffle Lobster
Wagyu Carpaccio
Saffron Risotto
Foie Gras Torchon
Velvet Soufflé
Beluga Caviar
Duck Confit
Tasting Journey
Our Philosophy
Designed for Guests Who Appreciate Quiet Luxury
At Sangrilla, hospitality is not loud. It is thoughtful, warm, and precise. From the ambient candlelight to the cadence of each course, every detail is orchestrated to create an evening of quiet, unforgettable luxury.
01
Seasonal Provenance
Every ingredient is sourced at peak season from trusted artisan producers — from hand-dived scallops to heritage grain.
02
Culinary Precision
Our kitchen operates with the discipline of a fine art studio. Each plate is a composition, not merely a meal.
03
Intimate Hospitality
We host only twelve tables per evening. Your experience is never rushed, never compromised.
Signature Standards
50+
Seasonal Dishes
12
Private Tables
Curated Signature Menu
The Sangrilla Collection
Every plate is composed as a premium course, blending classical heritage with modern precision.
Seasonal$95
Mains
Saffron Risotto Royale
Carnaroli rice with Persian saffron, aged Parmigiano, and edible 24k gold leaf.
Premium$78
Starters
Wagyu Carpaccio
Thinly sliced A5 Wagyu with caper berries, aged balsamic, and shaved black truffle.
Exclusive$220
Starters
Beluga Caviar Dreams
Beluga caviar with traditional accompaniments, crème fraîche, and warm blinis.
Full Experience$385
Tasting Menu
Sangrilla Tasting Journey
Seven courses of culinary storytelling — from amuse-bouche to mignardises. The complete Sangrilla experience.
Signature$42
Desserts
Midnight Velvet Soufflé
Dark Valrhona chocolate soufflé with raspberry coulis, gold dust, and vanilla Chantilly.
Classic$68
Starters
Foie Gras Torchon
House-cured foie gras with Sauternes gelée, brioche toast, and fig compote.
Heritage$125
Mains
Aged Duck Confit
48-hour duck confit with cherry gastrique, pommes sarladaises, and wilted watercress.
The Culinary VisionA Chef's Story,
A Chef's Story,
Told in Flavour
"I don't cook food. I compose experiences. Every plate that leaves my kitchen carries a memory, an emotion, a story that I hope will stay with you long after the last bite."
With over two decades of experience across Paris, Tokyo, and New York, Chef Arjun brings a global perspective to deeply rooted culinary traditions. His philosophy: honour the ingredient, trust the technique, and always cook with intention.
01
The Harvest
Dawn sourcing from trusted artisan farms. Every ingredient chosen by hand.
02
The Preparation
Hours of mise en place. Precision, patience, and an obsession with detail.
03
The Composition
Plating as an art form. Each dish is a canvas, each element intentional.
Visual Stories
The Sangrilla Experience
A curated glimpse into our world — from the kitchen to the table, from the first ingredient to the final flourish.
The Dining Room
The Dining Room
Signature Plating
Signature Plating
The Kitchen
The Kitchen
Culinary Artistry
Culinary Artistry
Private Dining
Private Dining
Sweet Finale
Sweet Finale
The Ingredients
The Ingredients
Wine Pairing
Wine Pairing
Guest Voices
What Our Guests Remember
"Sangrilla is not merely a restaurant — it is a pilgrimage for those who believe that dining is one of life's highest arts. Chef Arjun's tasting menu left me speechless."
Isabella Fontaine
Food Critic, Le Monde Gastronomique
Private Reservations
Reserve Your Table
Complete your reservation in three steps. Our concierge team will confirm your table within 24 hours.
Date & Time
Guest Count
Preferences