Mandarin Grill

After extensive international experience and over a year deep-diving into the gastronomy of Malaysia, Chef Marco Caverni is bringing both his profound appreciation for depth of flavours and a creative usage of ingredients to a brand-new signature menu.

Together with his team, Chef Caverni will be evolving the Mandarin Grill’s menu to further elevate the restaurant’s outstanding quality and atmosphere.

“The Mandarin Grill has gone through a number of memorable chapters since opening, and now I’m honoured to be able to make my mark on this beloved establishment. With the support of my team, I have curated a specialised menu consisting of various grain-fed Wagyu and Angus beef, 45-day dry-aged cuts, and fresh seafood, paired with premium, seasonal, and local ingredients.”

Signature dishes on the new menu include 45-day Aged Angus Florentine T-Bone Steak, Char-Grilled Octopus, Angus Beef Tartare with Transmontanus Caviar, Argentinian Beef Wellington, and Australian Lobster Thermidor with Fresh Truffle and Creamy Cognac sauce.