Three Years of Excellence- All Saints’ New Menu an Ode to Fine Dining

All Saints toast to three years of excellence, and to mark this milestone, the iconic restaurant unveils a bold new menu crafted to excite the palate, indulge the senses, and redefine the art of dining. Three years of culinary brilliance, countless unforgettable meals, and a passion that only grows stronger.

 

 

Since its inception, All Saints has been a sanctuary for those who seek impeccable flavors, artistic presentation, and a setting that exudes modern sophistication. Now, with this boldly reimagined menu, the restaurant invites diners to embark on a fresh culinary journey, one that blends contemporary global influences with the soul of timeless classics.

Helming this new menu is Chef Santosh Nayak, a master of balancing tradition with creativity, the menu is a testament to All Saints’ evolution. “We wanted to push the boundaries of what All Saints has always stood for, taking our guests on an exciting new journey of flavors while keeping the heart of our cuisine intact,” says Chef Santosh.

 

 

Every dish is a carefully crafted symphony of taste, from the silky Quinoa Avocado Salad with whipped goat cheese and citrus dressing, beautifully complemented by the refreshing Melon Gimlet, to the indulgent Truffle Cream & Wild Mushroom Ragu Pizza, best enjoyed with the Gravity Cocktail, a gin-infused delight with pink ginger, pomegranate, and nutmeg that enhances its deep umami flavors.

 

 

Guests can also experience the Sushi Alaska Roll, where Norwegian salmon, cream cheese, and pickled cucumber meet for a delicate yet decadent treat, paired perfectly with Rose Mallow Grita, a hibiscus and raspberry-infused margarita that adds a floral brightness to every bite.

 

 

For those craving a taste of adventure, the Sticky Miso & Sesame Half Roast Chicken delivers a deep, smoky richness, best savored with the Moon of the Faith, a gin cocktail infused with apricot purée and sandalwood smoke. Meanwhile, the Grilled King Prawns & Couscous bring ocean-fresh flavors to life with velvety avocado-cilantro cream, effortlessly complemented by Athens, a tropical vodka cocktail with fresh passion fruit and pineapple.

Set in a space that effortlessly blends warmth with contemporary chic, All Saints is more than just a restaurant—it’s a mood, a moment, an experience. The dimmable lighting, artful interiors, and relaxed yet refined energy create an inviting escape, whether for an intimate dinner, a celebratory evening, or a casual brunch with a touch of indulgence.

 

With this menu, All Saints is embracing the future of dining—where classic meets contemporary, and every bite tells a story. Whether it’s the Dynamite Prawns, crisp and fiery, balanced beautifully with the Jack Sparrow cocktail (a refreshing mix of rum, lemongrass, and hibiscus), or the Basque Burnt Cheesecake, with its caramelized crust and creamy center, best paired with the Tiramisu Caffeine Factory, a decadent fusion of vodka, tiramisu, and espresso—every dish is designed to evoke emotion, excitement, and pure culinary joy.

As All Saints embarks on its next chapter, it does so with a daring vision, a renewed passion, and an open invitation—to rediscover flavors, savor every moment, and celebrate the extraordinary.

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