A Snapshot of the Lupa Experience

Watch the art of flavour in motion. This is our Hamachi Crudo, a delicate balance of fresh fish, pickled elements, and a vibrant sauce, all coming together right before your eyes. It’s a plate that’s as beautiful to watch as it is to eat.

Step into our best kept secret. Twelve feet underground lies our private wine cellar, a climate-controlled haven for some of the world's finest wines. It's an intimate space available for exclusive tastings and private dinners.

Feel the heat from our live Robata grill. This is where the magic happens, with flames charring everything from tiger prawns to miso-glazed eggplant to perfection. The sizzle and smoke are all part of the show.

Meet the Pastrami Messy Toast, a dish that lives rent-free in our heads. We cure the pastrami for 16 days, hot smoke it, and pile it high on buttery brioche soaked in beef jus with a creamy sauerkraut slaw. It's worth getting your hands messy for.

It's a luxe life. From tins of premium caviar to a lineup of our signature cocktails, we believe in indulging the senses. These are the details that turn a simple meal into a memorable experience.

A glimpse into the engine room. Here at the pass, Chef Manu Chandra and the team are in constant motion, ensuring every plate that leaves the kitchen meets our standards. This is where instinct and precision come together.

The making of our Crotart, a delicate and comforting dessert that’s pure magic. We combine flaky croissant dough with citrus-egg custard and almond frangipani, baked until golden. It’s the perfect sweet ending to a summer lunch.