01
The Chef’s Table
A nine-course counter dinner for eight beside the pass, with the chef narrating each plate and the bay dark beyond the glass.
03 — Private Dining
A table reserved
only for you
Michelin-trained chefs, a master sommelier and a single seating each evening — hosted in your residence, or at the chef’s table overlooking the sea.
Four experiences The Malik Table
Dining, written
around your evening
There is no restaurant, and no second seating. Every dinner is composed, cooked and served solely for your party.
02
In-Residence Dining
Your kitchen, your terrace, your hour. A chef and service team arrive ahead of you and leave the residence immaculate.
03
Cellar Tastings
Vertical flights, rare vintages and vintner-led dinners among three thousand bottles, guided by our master sommelier.
04
Celebrations & Events
Anniversaries, vows, birthdays at the water’s edge — composed end to end, from florals and fire to a surprise you didn’t plan.
A glimpse Tonight’s Table
Chef’s Selection — nine courses
The menu moves with the morning market and the sommelier’s cellar. A representative evening:
- 01
Oscietra Caviar Service · buckwheat blini, cultured cream, chive oil
- 02
Tuna Crudo · yuzu pearls, finger lime, edible gold
- 03
Heirloom Burrata · sun-ripened tomato, aged balsamic, basil oil
- 04
Hand-Dived Scallop · brown butter, hazelnut, coastal herbs
- 05
Saffron Bisque · langoustine, fennel pollen, cognac cream
- 06
Mediterranean Sea Bass · salt-baked tableside, citrus beurre blanc
- 07
A5 Wagyu Striploin · smoked bone marrow, black garlic, gold leaf
- 08
Cheese Cellar · three aged selections, truffle honey, walnut bread
- 09
Grand Marnier Soufflé · vanilla bean cream, candied orange
Every course paired by the sommelier — or composed halal, vegetarian, vegan or allergen-aware, without compromise.
Reservations One seating per evening
Hold the table
for your night
Residents may reserve dining with a word to their host. Guests joining from beyond the estate are welcomed by arrangement.