Review

LAVA Asian Fire Grill delivers a distinctive dining experience subjecting top-notch ingredients to leading-edge fire techniques. The menu features grilled premium cuts adopting the Kokoyaki method, resulting in a concentrated smoky flavour. There are two bespoke dining experiences plus an a la carte menu. Begin with house-made garlic onion bread, served with smoked burnt butter. Appetisers include Gillardeau oysters topped with lychee granita for a refreshing start. Hokkaido uni toast, combining crispy brioche with miso, fresh Japanese sea urchin, yuzu koshu, and dusted with gold powder, delivers a mouthful of umami richness, tangy citrus notes, and a hint of sweetness. The mushroom option offers a savoury dish of sautéed king oyster and portobello mushrooms, poached duck egg, porcini sabayon, porcini chips, and garlic confit, with earthy flavours and a creamy profile. Wagyu beef gyoza is complemented by a silky, smooth garlic mousse, adding a luscious, garlicky richness to the dumpling. A stand-out dish is seafood pasta, pairing fresh tagliatelle with tender mussels, sweet scallops and juicy prawns, bathed in velvet lobster bisque, elevated by a fragrant lemongrass foam. Whichever selection of steaks you choose, dry-aged, wagyu strip, rump, black Angus or tenderloin, marble score four, five or six, you will not be disappointed. Chocolate lava with molten chocolate accompanied with Madagascar vanilla ice cream, is a match made in heaven.