Aqua

Fruity, creamy, powerful with a full body

Complex nose of melon, koji rice, and floral elements, dry

A slight fruity flavor and flower aroma, luxurious sake with gold flakes

Caramel, deep chocolate, honey, citrus, black tea, and leather elements

Scents of watermelon, grapes and pear

Snow meltwater: soft, smooth, balanced

Aroma of floral & grass

Gorgeous aroma of melons and peaches, elegant long finish

Complex aroma of floral, clean and long finish

Dry sake with the full flavor of the rice, clean finish

Aroma of cedar, oaky & rice, golden in color

A Nigori sake, unfiltered and has a refreshing flavor of juniper and sweet basil

Aroma of cedar, golden in color

A classic rendition: melon, gooseberry, herbs, grapefruit and passionfruit

Lush flavors of toast, tropical fruits, baked apple & vanilla

Pleasant aromas of tropical fruit and almond with floral notes

Elegant, with white flowers and stone fruits aromas, long finish with mineral character

Trebbiano di Lugana, fragant citrus and stone fruit

A variety we all know and love, full of lemon, almond, pear and apple

Excellent Brut Prosecco with greenish hues, dry and fruity sparkling wine

Grenache/Cinsault/Syrah - Classic, dry & refreshing: mineral-tinged citrus, nectarine & redcurrant

Pleasant aromas of ripe red berries with a subtle smoke note

Aromatic, spicy nose of red fruits and damsons. Round finish with a hint of liquorice

A fresh, elegant bright, cherry-laden expression of Toscana's noble variety

Full bodied. Powerful, complex aromas of dried plums, with balsamic traces

Plenty of whole bunch lift & spice, juicy, redcurrant, cherry, cranberry

Full of ripe, textured, blackberry fruit, hints of plum cake, chocolate & spice

Captivating, bright flavors of blueberry, raspberry and red cherry with hints of violets

Stylish and sophisticated but also slightly scandalous, this is our gesture to High Society. Choose between Don Julio Blanco Tequila or Tanqueray No. TEN Gin to blend with a negroni base, finished with peach liquer, Mancino Amaranto, Campari and grapefruit juice. Served straight up in a coupette over a block of ice

An Asian twist on the famous southern classic – Brandy Crusta; Ocho Blanco Tequila, Pedro ximenez, Campari, Apple, Almond, fresh Lime and abbots bitter. Served in a dusted sea salt yuzu rock glass

This adaptation of a Whiskey Sour uses Bulleit Bourbon to create a spicy character base, shaken together with chestnut, honey, freshly squeezed lemon and egg white. Served straight up and torched for a crème brûlée-esque finish

Originally created in 1948 by Don the Beachcomber, Plantation 3 Stars rum is shaken with a refreshing blend of yuzu, lime, fresh pineapple & rhubarb, topped with a dash of ginger ale, served tall over crushed ice with Japanese kinome mint leaves

Fresh passion fruit and pineapple, shaken with Mount Gay rum, Absinthe and lime combine to create beautiful hues of tropical pinks and purples - aqua's take on a classic Mai Tai. Served short over ice and topped with a sweet cherry, Visciolata del Cardinale wine float – finished with fresh mint and dried pineapple garnish

Tanqueray No. TEN gin with dark crème de cacao, fresh pineapple & Coco Lopez coconut cream – shaken and served straight up in a matcha powdered coupette – our tribute to the timeless Piña Colada

Inspired by the Cantonese phrase meaning "No Problem!" Take it easy with Aperol, Ocho blanco, Carpano bianco vermouth, Apricot liqueur and honey, shaken with fresh Calamansi and served straight up in a Champagne glass. Garnished with an Aperol-Calamansi tea pani-puri crisp foam

Celebrate the year of the rooster with Cocchi rosa, Tanqueray gin, matcha green tea, lemon & yuzu blended with white peach purée and egg white. Shaken and served straight up, topped with a lucky, edible rooster

A perfectly balanced blend of Bulleit Rye whiskey, Plum sake, Aperol, Visciolata del Cardinale and Absinthe. Slow stirred and long poured for a sophisticated finish. Presented in a sake jar and served on the rocks

Achieve perfect zen with this spiritual mix of Plantation 3 Stars rum, Pear sake, matcha tea syrup, passion fruit purée and squeezed lime. Shaken and served long on the rocks, garnished with Japanese shiso leaves

A delightful blend of Grey Goose Poire, vanilla, fresh pineapple and squeezed lime – mixed with a dash of Angostura bitters. Shaken and served on the rocks with black pepper and a cotton candy cloud garnish

Lapsang smoked tea infused Carpano Bianco and vanilla, mixed with ginger liqueur, squeezed lemon, shaken and topped with Fever Tree ginger beer. Served long on the rocks, dressed in a kimono

Grey Goose Poire vodka fat wash with truffle oil and butter, mixed with Parmesan syrup, Italicus Bergamot Liqueur, Fresh lime, Peychaud's bitter and egg white

Earl Grey infused Tanqueray gin, mixed with peach purée, egg white, fresh yuzu and lemon juice. Shaken and served on the rocks, presented in a miniature Japanese garden

Refined and well-ordered Ketel One vodka, Campari, Italicus Bergamot Liqueur, Fresh Lemon Juice, Egg White blended with a lager top. Served tall over ice

Master blended Zacapa 23, intertwines with Pedro Ximénez sherry, Kahlua, yuzu and Abbot's bitters to create a well-appointed tipple. Stirred and served on the rocks topped with a dash of soda

A refreshing mix of Visciolata del Cardinale sweet cherry wine, shaken with absinthe, squeezed lemon and fresh egg white, served chilled on the rocks with a Visciolata cheescake

A natural blend of passion fruit, fresh raspberries, Chinese white peach, apple & lemon and fresh mint ; briskly shaken and served over ice with a splash of sparkling lemonade

A creative mix of fresh cranberry & apple juice, shaken with muddled berries & lime. Finished with Fever Tree ginger ale

A refreshing mix of yuzu, fresh pineapple juice, almond & lime, shaken with passion fruit, topped with Fever Tree ginger beer, served on the rocks

A classic rendition: melon, gooseberry, herbs, grapefruit & passion fruit

A variety we all know and love, best example we could find: full of lemon, Almond, pear and apple

90% barrel fermented. Lush flavours of honeyed toast, tropical fruits, baked apple and vanilla

Sangiovese Blend - A fresh, elegant, bright, cherry-laden expression of Toscana's noble variety

Plenty of whole bunch lift and spice. Juicy, redcurrant, cherry, cranberry, a hint of the 'wild' and welcome tannins

Full of ripe, textured, blackberry fruit, hints of plum cake, chocolate & spice

A classic, dry, refreshing blend of grenache, cinsault & syrah. Mineral-tinged citrus, nectarine & redcurrant

in crispy rice bread served With roasted bell pepper sauce

Seasoned three ways (Cajun pepper, seaweed, truffle) With ketchup, sweet chili sauce and cheese fondue

Mozzarella bites, heirloom tomatoes, pesto salsa and taggiasca olives

winter black truffle melted provolone cheese and Porcini spread

Italian charcuterie board | selection of fine cold cuts, balsamic onions, flat bread

with onion relish and sesame bun

Mozzarella, pomodoro e basilico [Pizza with fior di latte mozzarella, basil and tomato sauce]

Salame piccante, peperoni rossi e mozzarella [Hot spicy salami, mozzarella and bell pepper]

White pizza with stracchino, porchetta and black Truffle

Prosciutto crudo, rucola e mozzarella [Parma ham, arugula and mozzarella cheese]

with corn tempura and Kimchi mayonnaise Sauce

Tiger prawn Tempura, Chicken Yakitori skewer, Edamame

with fried zucchini and ginger teriyaki

Mini Aqua Tokyo sushi platter(3 types, 6 pieces) Golden crystal with bluefin tuna and pumpkin oshi sushi; Deluxe scallop with lobster sauce Oshi sushi Fatty salmon sushi with fried salmon skin

Prosecco, Aperol, Soda Water

Tanqueray, Campari, Mancino Amaranto

Ketel One, Cointreau, Lime Juice, Cranberry Juice

Bulleit Rye, Mancino Secco, Mancino Amaranto, Angostura Bitter

Choose your Gin or Vodka (Dry, ExtraDry, Dirty)

Choose your Whiskey, Sugar, Angostura Bitter

Ketel One, Lime Juice, Angostura Bitter, Ginger Beer

Plantation 3 Star, Lime Juice, Brown Sugar, Mint

A natural blend of passionfruit, raspberries, Chinese white peach, apple and lemon. Briskly shaken and served over ice with a splash of fever tree lemonade

A creative mix of fresh cranberry & apple juice, shaken with muddled berries & lime. Finished with Fever Tree ginger ale

A refreshing mix of yuzu, fresh pineapple juice, almond syrup & lime, shaken with passion fruit, topped with Fever Tree ginger beer

5 pieces chef's selections

9 pieces chef's selections

13 pieces chef's selections

64% dark chocolate Gondola, Giandujotto brownie, amaretto textures and caramelize hazelnuts

Aqua very own tiramisù

Toffee pear and sablè with white chocolate

Visciolata cheese cake, fresh cherry sorbet, preserve and amarena syrup

Carpaccio of pineapple with marinated strawberry, lemon sorbet and fresh mint

Vanilla

Chocolate

Pistachio

Semi-soft cows' milk cheese. Slightly sharp and salty flavour

A creamy soft blue cheese made from cows' milk, from northern Italy

Washed rind cows' milk cheese, pungent but soft, sweet and tangy

This is a compact smooth-textured and slightly chewy cheese come from cow's milk with flakes of truffle. Fine ash cinders are then pressed onto the rind to help retain all the aromatic characteristics

Pecorino also known as Fiore Sardo, is a firm cheese from the Italian island of Sardinia which is made from sheep milk: specifically from the milk of the local Sardinian breed, it's pasteurized and its aging is about 6 months

Grana Padano is one of the world's first hard cheeses (9 to 16 months of aging) created nearly 900 years ago. "Grana" refers to a creamy distinctively grainy texture of the cheese, which is made from cow's milk and the adjective Padano, refers to the valley Pianura Padana

Chilled almond soup, cured sardines and figs, Modena balsamic reduction and basil

Burrata with tomato two-ways, pistachios, pine nuts and basil oil

Seasonal asparagus, cured egg yolk, tomato & hazelnut pesto

Black olives and orange sea bass carpaccio with pistachio, egg white and lemon olive oil

Grilled octopus with roast aubergine and chilli

Hokkaido scallops smoked and marinated with plankton, chilli and anchovy sauce

Aqua's signature beef tartare

Aqua oyster platter with 6 types of roe

Roasted tomato, hazelnut and almond cappelletti on asparagus and spinach purée with pecorino cheese

Sea urchin spaghetti

Tomato and brandy crab cappelletti with red prawn in crab consommé

Black truffle tagliolini, egg yolk, toasted hazelnuts and crutin fondue

Conchiglioni Gentile on bagna cauda sauce with anchovies, seasonal artichokes and morels

Lobster & cuttlefish Acquerello risotto

Porcini mushrooms and truffle forest

Fiorentina T-bone steak 1200g with a selection of Chef's sides and sauces

Smoked whole lobster, seafood mousse parcels, cauliflower, ricotta and Oscietra caviar

Pan-fried sea bass with cauliflower purée on almonds, capers & raisin sauce

Iberico pork two-ways with green apple purée and spring onion vinaigrette

Roast New Zealand rack of lamb on celeriac & pesto purée with mozzarella & ham croquettes

Mashed potato with black truffle

Zucchini with garlic & herbs

Chilled roasted aubergine, paprika and cumin dressing

Sautéed organic baby spinach with pine nuts and raisins

Rocket salad with Pachino cherry tomatoes, shaved parmesan and olive oil

Sautéed greens with Parma ham

Buffalo mozzarella, tomato and basil

Spicy salami with mozzarella, tomato sauce and bell peppers

Stracchino cheese, porchetta and black truffle

Thinly sliced lobster, lobster bisque and lemon zest

Buffalo mozzarella with 24-month aged Parma ham and baby rocket salad

Served with three sauces: onion and garlic, sour soy and sansho pepper soy

12 different pieces

14 pieces including wagyu beef, foie gras and seasonal seafood in cucumber slices

18 different pieces of seasonal sushi

18 pieces, 6 types of sashimi

24 pieces, 8 types of sashimi

36 pieces, 12 types of sashimi

chopped tuna with spring onion

Wine Pairing: Rihaku, 'Ryounin-Taisyaku', Junmai Ginjo (Carafe for 2 courses (200ml))

Wine Pairing: Rihaku, 'Ryounin-Taisyaku', Junmai Ginjo (Carafe for 2 courses (200ml))

Wine Pairing: Schloss Vollrads, 'Schlossberg', Riesling 2015

Wine Pairing: Prunotto, 'Bric Turot', Barbaresco 2015

Wine Pairing: Braida, 'Vigna Senza Nome', Moscato d'Asti 2018

Wine Pairing: Rihaku, 'Ryounin-Taisyaku', Junmai Ginjo (Carafe for 2 courses (200ml))

Wine Pairing: Rihaku, 'Ryounin-Taisyaku', Junmai Ginjo (carafe) (Carafe for 2 courses (200ml))

Choice of Wine Pairing: Laurent Perrier, 'La Cuvée' NV or Laurent Perrier, 'Grand Siècle' NV (Premium)

Wine Pairing: Schloss Vollrads, 'Schlossberg', Riesling 2015 (carafe) (Carafe for 2 courses (200ml))

Wine Pairing: Schloss Vollrads, 'Schlossberg', Riesling 2015 (carafe) (Carafe for 2 courses (200ml))

Choice of Wine Pairing: Donnafugata, 'Sul Vulcano', Etna Rosso 2016 or Domaine Amiot Guy & Fils, Chassagne-Montrachet 'Vieilles Vignes' 2012 (Premium)

Wine Pairing: Prunotto, 'Bric Turot', Barbaresco 2015

Wine Pairing: Braida, 'Vigna Senza Nome', Moscato d'Asti 2018 (Carafe for 2 courses (200ml))

with homemade dips

Assorted cold cuts and cheese with roasted vegetables

with homemade pesto & cherry tomatoes; Add black truffle +$88 per portion

botan ebi, salmon, hamachi, kampachi, Salmon & seabream sashimi futomaki, Seared tuna tartare with Oscietra caviar

including wagyu, foie gras and sea urchin (6 pieces); +$118 per portion

with homegrown sorrel in Parmesan wheel served table side

with pakuchi ponzu

+$118 per portion

with wasabi teriyaki sauce

with homegrown mitsuba

+$188 per portion

Taleggio, Parmesan and Gorgonzola; +$90 per portion

Bomboloncini, Mini gelato cones, Molten chocolate & homegrown lemon balm

Includes upgrade of innovative sushi & stone-grilled wagyu

Includes upgrade of innovative sushi & stone-grilled wagyu

with Japanese seaweed

with black garlic, pickled summer berries and oxalis

with gorgonzola; +$40

with rocket, olives and chilli oil

with tomato, green beans and basil pesto

with brandy butter soy sauce; +$80

with black truffle

with cherry tomatoes and shaved parmesan cheese

with raisins and pine nuts

with fig jam and sangiovese grapes

with amarena cherries; +$30

with tomato two ways, pistachios, pine nuts and basil oil

with coriander, tomato chilli

egg yolk, toasted hazelnuts and crutin fondue

with anchovies, seasonal artichokes and morels

with cauliflower purée on almonds, capers raisin sauce

with mozzarella ham croquettes

2 pieces each / 4 different types of seafood rolled in fine, hand-sliced cucumber sheets

mixed with spicy sauce on sushi rice

including fatty tuna

with myoga ginger

with thinly-sliced wagyu and vegetables in dashi soup

marinated with Saikyo miso, steamed rice and miso soup

with sansho miso

with spicy kimchee

with sour soy sauce

with sesame sauce

with mixed vegetables in vegetable stock

with home-made sesame sauce

with thinly-sliced wagyu and vegetables in dashi soup

marinated with Saikyo miso

karashi mustard and teriyaki sauce

Aroma of cedar and rice

Dry with fruit aromas

Melon, gooseberry, herbs, grapefruit and passionfruit aromas

Catarratto blend, notes of apple and citrus with floral aromas

Tropical fruit, almond and floral notes

Aromas of pears with honey and almond

Tropical fruits, baked apple and vanilla aromas

Floral and fruit aromas with long finish

Aromas of peach and marzipan with oak notes

Grenache / Cinsault / Syrah - classic, dry refreshing with notes of citrus, nectarine currants

Merlot / Cabernet Sauvignon, aromas of red berries with subtle smoky notes

Aromas of cherry and thyme with hints of chocolate

Blueberry, raspberry and cherry notes

Sangiovese blend, aomas of violet, cherry and notes of star anise

Blackberries, plum, chocolate and spice notes

Redcurrants, cherry and cranberry notes with hints of spice

Corvina blend, full-bodied with complex aromas of plums

Blackberry and black pepper aromas. Round finish with hints of chocolate and liquorice

Mediterranean herbs, roasted coffee and liquorice aromas

Dry with plum, blackberry and cedar aromas