Bonito Sauce And Flakes, Sliced Chicken, Shredded Mozzarella And Japanese Mayonnaise.

Bonito (Katsuobushi) Pizza

Juicy Prawns Tossed In Olive Oil And Fresh Garlic, Parsley And Red Chilli With A Hint Of Spice.

Prawn Aglio E Olio

English Muffin, Poached Eggs, Smashed Avocado, Cherry Tomatoes, Hollandaise Sauce And Mixed Salad.

Eggs Benedict (Smoked Salmon/Ham/Bacon)

Steak & Eggs

French 75

Tequila, Grenadine, Pineapple Juice, Orange Juice.

Tequila Sunrise

Red Wine, Brandy, Orange Juice, Apple Diced.

Sangria (Blue Or Red)

Crème Brûlée, Crumbles, Chantilly Cream, Strawberry, Orange And Blueberry.

Crème Brûlée

Mango Pudding

House Made Baked Apple Crumble Tart, House-Made Caramel Sauce.

Apple Crumble Tart

Vanilla Waffle, Strawberry, Blueberry, Mixed Berries Compote, Whipped Cream And Vanilla Ice Cream.

Fruit Waffle

Freshly Fried Churros And Cinnamon Sugar.

Cinnamon Churros

Vanilla Sponge

Fresh Strawberry

Chocolate Sauce, Gianduja Noisette Choux Puff, Vanilla Chantilly Cream, Chocolate Tuile, Crumble Topped With Chocolate Ice Cream

Gianduja Noisette

Mango Cream Cheese, Lychee Boba, Fresh Mango, Mango Mousse, Mango Sauce, Tuile, Crumble Topped With Vanilla Ice Cream

Fresh Mango Cheese & Litchi

Espresso Martini

Astroria Lounge Prosecco

Mojito (Mocktail or Cocktail)

Fashion Victim Rosé

Oat Milk

Coke/Coke Zero/7Up/Soda Water

Red Apple

Orange

Preheat oven to 240°C (460°F). If you have a pizza stone, place it in the oven while preheating. Let store-bought dough sit at room temperature for 20–30 minutes. On a lightly floured surface, stretch or roll dough to a 10–12 inch (25–30 cm) round and transfer to a piece of parchment paper or a lightly oiled pizza peel.

preheat and prepare dough

Brush the stretched dough lightly with 1 tbs olive oil mixed with the minced garlic and 1 tsp salt, leaving a small border for the crust. This creates a subtle savory base that pairs with the bonito sauce.

Slice the chicken breast thinly (about 3–4 mm thick) against the grain so it cooks quickly and stays tender. In a small bowl combine 1 tbs soy sauce, 1 tbs mirin, 1 tsp sake (if using), and 1 tsp black pepper. Toss the chicken slices to coat and let sit for 10 minutes while dough rests and oven preheats.

slice and marinate chicken

Heat 1 tbs vegetable oil in a non-stick skillet over medium-high heat. Add the marinated chicken slices in a single layer and sear 1–2 minutes per side until just cooked through and slightly caramelized. Remove from heat and set aside. Reserve any pan juices to mix into the bonito sauce if desired.

pan-cook chicken

If using store-bought bonito/dashi sauce, warm it gently. To make a quick bonito-style sauce: combine 60–80 ml store-bought dashi (or water) with 1 tbs soy sauce, 1 tbs mirin, and 1 tsp sugar; simmer 1–2 minutes until slightly reduced. Stir in a tablespoon of reserved chicken pan juices if you saved any. Let cool slightly — sauce should be pourable but not watery.

prepare bonito sauce (if making quickly)

Mix Japanese mayonnaise and okonomiyaki/tonkatsu sauce in a small squeeze bottle or bowl; this will be used for finishing drizzles.

Spread a thin layer (about 2–3 tbs) of the warmed bonito sauce evenly over the oiled dough, leaving the edge crust bare. Scatter half of the shredded mozzarella evenly across the base. Arrange the seared chicken slices evenly over the cheese, then sprinkle the remaining mozzarella on top to help bind the toppings.

assemble pizza

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 240°C (460°F) for 8–12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned. Baking time will vary depending on oven and stone; watch closely after 7 minutes.

bake

Remove pizza from oven and let rest 1 minute. Drizzle the okonomiyaki/mayo mixture in a crisscross pattern across the pizza. Spoon or brush additional bonito sauce sparingly if you want a stronger bonito flavor (about 1 tbs). Scatter katsuobushi flakes evenly over the hot pizza so they curl from the heat. Sprinkle aonori and sliced scallions on top. Slice and serve immediately.

finish and garnish

store-bought pizza dough (or homemade)

olive oil

garlic, minced

salt

boneless skinless chicken breast

soy sauce

mirin

sake (optional)

vegetable oil (for pan-frying)

black pepper

katsuobushi dashi-based bonito sauce (store-bought ok) or make simple

Japanese mayonnaise (Kewpie recommended)

okonomiyaki sauce or thick tonkatsu-style sauce

mozzarella cheese, shredded

katsuobushi (bonito flakes)

aonori (dried green seaweed), optional

scallions, thinly sliced

Pat the prawns dry with paper towels. In a bowl, toss prawns with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tablespoon lemon zest. Set aside 10 minutes while you bring water to a boil.

Season prawns

Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti or linguine and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook pasta

Heat a large wide skillet over medium heat. Add 6 tablespoons extra-virgin olive oil and let warm for 30 seconds — oil should shimmer but not smoke.

Add 6 thinly sliced garlic cloves to the warm oil. Reduce heat to low–medium so the garlic softens and turns golden but does not burn. Stir frequently, cooking about 2–3 minutes until aromatic and lightly golden.

Add 1 teaspoon red pepper flakes and stir for 10–15 seconds to bloom the spice in the oil. If using, add 2 tablespoons dry white wine now and increase heat briefly to deglaze, letting it reduce for about 30 seconds.

Increase heat to medium-high. Add the seasoned prawns to the skillet in a single layer. Cook undisturbed for 1–1½ minutes until the underside turns pink and begins to caramelize.

Flip the prawns and cook another 1–1½ minutes until opaque and cooked through (total cooking time 2–3 minutes depending on size). Remove prawns to a plate and keep warm. Leave the garlic-infused oil in the pan.

Add the drained pasta to the skillet with the garlic oil. Toss to coat, then add about ½ cup of the reserved pasta water to loosen the sauce. Use tongs to toss and gently stir, letting the pasta absorb the flavored oil for 30–60 seconds.

Return the prawns to the skillet with the pasta. Add 1 cup chopped fresh parsley (reserve a little for garnish), 2 tablespoons fresh lemon juice and 1 tablespoon unsalted butter (optional). Toss gently to combine. If the pasta seems dry, add up to the remaining reserved pasta water in 2–3 tbsp increments until you reach a glossy, lightly saucy consistency.

Taste and adjust seasoning with up to ½ teaspoon freshly ground black pepper and additional salt if needed. Stir in 1 tablespoon grated Parmesan or Pecorino if using (optional) for a savory note.

Plate the pasta and prawns, garnish with the reserved chopped parsley and lemon wedges. Serve immediately so the pasta remains glossy and the prawns stay juicy.

raw large prawns (peeled, deveined, tails on or off per preference)

kosher salt

freshly ground black pepper

lemon zest

extra-virgin olive oil

garlic cloves (thinly sliced)

red pepper flakes

fresh flat-leaf parsley (finely chopped)

fresh lemon juice

dry white wine (optional)

spaghetti or linguine

reserved pasta cooking water

grated Parmesan or Pecorino Romano (optional for serving)

unsalted butter (optional, for gloss and silkiness)

freshly ground black pepper (for finish)

extra parsley for garnish

lemon wedges (to serve)

Split the English muffins in half and toast them until golden. Spread about 1/2 tablespoon of butter on each half while still warm.

Split and toast

Preheat oven to 200°C (390°F) or heat a skillet. For oven: place bacon rashers on a tray lined with foil and bake 12–18 minutes until crisp to your liking. For skillet: fry over medium heat 6–10 minutes, turning, until crispy. Drain on paper towel.

Bacon

If using cooked ham slices, warm them in a skillet over medium heat 1–2 minutes per side until heated through and slightly caramelized edges. Keep warm.

Smoked salmon requires no cooking. Portion into 4 equal amounts and keep chilled or at room temperature until plating.

Smoked salmon

Halve, pit and scoop avocado flesh into a bowl. Add lemon juice and pinch of salt and freshly ground pepper. Mash lightly with a fork leaving some texture. Halve or quarter the cherry tomatoes and toss them into the avocado mixture or keep separate as a fresh side, seasoning with a pinch of salt and pepper.

Melt the 115 g butter in a small saucepan over low heat until foam subsides. Skim foam and keep the clear yellow butterfat (or just use melted butter if short on time). Keep warm but not hot.

Clarify butter (optional fast method)

Place a heatproof bowl over a saucepan of barely simmering water (bowl should not touch the water). Add the 3 egg yolks to the bowl and whisk vigorously with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard until slightly thickened and pale, about 1–2 minutes. Slowly drizzle warm melted butter into the yolks while whisking continuously (start drop by drop, then in a thin stream) until sauce is thick and emulsified. Remove from heat. Season with salt and a pinch of cayenne to taste. If sauce is too thick, whisk in 1 teaspoon warm water at a time to reach desired consistency. Keep warm (cover lightly) until serving.

Make hollandaise (double-boiler method)

Bring a wide shallow pan of water to a gentle simmer (not rolling boil). Add 1 tablespoon white vinegar. Stir the water to create a gentle vortex. Crack one egg into a small cup and gently slide it into the center of the vortex. Poach 3–4 minutes for runny yolk, 4–5 minutes for slightly set yolk. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs, resetting the vortex as needed. Keep poached eggs warm in a shallow bowl in warm water (very low heat) for a few minutes if needed.

Poach eggs

Toss mixed salad leaves with 1 tablespoon olive oil and 1 teaspoon red wine vinegar or a squeeze of lemon. Season lightly with salt and pepper. Chop fresh dill or chives for garnish if using.

Place a toasted English muffin half on each plate. Spread about 1–2 tablespoons of smashed avocado on each muffin half (or spread on only one half if sharing). Layer the chosen protein on top: 2 slices of bacon or 1–2 slices of ham or a portion of smoked salmon per muffin half (adjust if combining). Gently place a poached egg on top of each protein-topped muffin. Spoon 1–2 tablespoons of warm hollandaise sauce over each egg. Season with a pinch of coarse salt and freshly ground black pepper. Sprinkle chopped dill or chives over the eggs and tomatoes if desired. Serve with a small side of dressed mixed salad and remaining cherry tomatoes.

Serve immediately while hollandaise and eggs are warm. Leftover hollandaise can be kept warm over very low heat for a short time, whisking occasionally; if it separates, whisk in a teaspoon of warm water to re-emulsify.

English muffins

unsalted butter (for toasting)

smoked salmon

cooked ham slices

bacon rashers

large eggs

white vinegar

coarse salt (for serving)

black pepper (for serving)

ripe avocados

lemon juice

cherry tomatoes

large egg yolks

unsalted butter

Dijon mustard

cayenne pepper

mixed salad leaves (rocket, spinach, lettuce mix)

extra virgin olive oil

red wine vinegar or lemon

fresh dill or chives (optional, for garnish)

Take the steak out of the refrigerator 30–45 minutes before cooking so it comes to near room temperature. This ensures even cooking.

Bring steak to room temperature

Pat the steak dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Season

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add the neutral oil and swirl to coat the pan.

Preheat pan

Place the steak in the hot pan and do not move it for 2–3 minutes to develop a brown crust. Flip and sear the second side for 2–3 minutes. For a 1" steak this will produce medium-rare; add 1–2 minutes per side for more doneness.

Sear

Reduce heat to medium. Add the butter, smashed garlic and herb sprigs to the pan. Tilt the pan and use a spoon to baste the melted butter over the steak continuously for 1–2 minutes to infuse flavor and finish cooking.

Baste with butter and aromatics

Transfer the steak to a cutting board and let rest for 5–10 minutes tented loosely with foil. Resting allows juices to redistribute.

Rest

After resting, slice the steak against the grain into 1/4"–1/2" thick slices. Keep warm while you cook the eggs.

Slice

Use the same skillet (wipe out excess fat leaving a thin pat of butter and steak fond) or a clean nonstick pan. Heat over medium-low and add 1 tablespoon unsalted butter until melted and foamy.

Prepare pan

Crack the eggs gently into a small bowl one at a time (or crack directly into the pan if preferred) to avoid shells.

Crack eggs

For sunny-side: pour eggs into the pan leaving space between them. Cook slowly on medium-low for 2–3 minutes until whites are set and yolks still runny. For basted: after whites set around edges, spoon hot butter/foam over the yolks for 30–45 seconds to set the top slightly while keeping yolks runny. Covering the pan briefly (30–45 seconds) helps set the tops as well.

Cook eggs — sunny-side or basted (recommended)

Season the eggs with a pinch of salt and freshly ground black pepper and sprinkle with chopped chives or parsley if using.

Season eggs

If you prefer over-easy/medium, gently flip each egg with a spatula and cook 10–30 seconds for over-easy or 30–60 seconds for over-medium.

Alternate — over-easy

Arrange sliced steak on plates and top each portion with the cooked eggs (2 eggs per serving if serving 2). Spoon any reserved butter/juices from the resting board or pan over the steak for extra flavor. Serve with lemon wedge and hot sauce or steak sauce on the side if desired.

Serve immediately while steak and eggs are hot. Enjoy.

ribeye or sirloin steak

neutral oil (canola or vegetable)

garlic cloves, smashed

fresh thyme or rosemary sprigs

unsalted butter (for eggs)

chopped fresh chives or parsley (optional)

lemon wedge

hot sauce or steak sauce

Place a champagne flute in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail. Empty the ice water before pouring.

Chill glass

Add gin, fresh lime juice, and simple syrup to a cocktail shaker. Fill the shaker with ice (about 3/4 full).

Mix base

Shake vigorously for 10–12 seconds until the shaker is well-chilled and slightly frosted.

Shake

Double-strain the mixture into the chilled champagne flute to remove ice shards (use a Hawthorne and a fine mesh strainer or just the shaker strainer).

Strain

Slowly top the drink with 3 oz chilled Champagne or other dry sparkling wine. Pour gently down the side of the glass to preserve effervescence.

Top with bubbles

Express a lime twist over the glass to release oils, then drop the twist into the drink or perch it on the rim.

Garnish

Serve immediately while the Champagne is lively.

Serve

London dry gin

Fresh lime juice

Simple syrup (1:1)

Champagne or dry sparkling wine

Lime twist or peel

Select a highball or Collins glass (12–16 oz). Fill the glass about three-quarters full with ice cubes to chill and help with layering.

Prepare Glass

Pour 2 oz blanco tequila over the ice. Add 4 oz orange juice and 1 oz pineapple juice into the glass. Gently stir once or twice to slightly combine the juices with the tequila, being careful not to overmix.

Build Drink

Slowly pour 0.5 oz grenadine syrup down the inside edge of the glass or let it sink gently over the back of a bar spoon so the syrup falls to the bottom. This will create the signature sunrise gradient with red at the base and yellow/orange above.

Add Grenadine

Do not stir after adding the grenadine. Garnish the rim with an orange wheel and place a maraschino cherry on top or on a cocktail pick. Serve with a straw placed to the side so the guest can stir if desired.

Finish & Garnish

Present immediately while the layered gradient is distinct. Optionally offer a short swizzle or straw so the drinker can mix the layers before drinking.

Bonito (katsuobushi) Pizza