The MotoGrill Menu

Hand-cut prime beef, smoked egg yolk, caperberries, grilled sourdough crostini.

Paper-thin aged fillet, wild rocket, 24-month parmesan shavings, white truffle oil.

Charred Cypriot halloumi, wild wildflower honey drizzle, toasted pine nuts, fresh mint.

Split beef marrow bones roasted over coals, parsley-caper salad, warm flatbread.

Richly marbled Kenya highlands beef, dry-aged for 28 days, seared over acacia hardwood charcoal.

Colossal long-bone ribeye carved tableside. Ideal for two guests. Served with smoked marrow butter.

The most tender cut, flame-kissed to order with red wine reduction and fresh thyme.

Bold beefy flavor with a signature fat cap charred to perfection over live flame.

Best of both worlds — tender fillet on one side, robust sirloin on the other.

Slow-smoked for 8 hours over wild fruitwood, glazed with MotoGrill crimson barbecue reduction.

Highland lamb cutlets marinated in garlic, rosemary, and African bird's eye chili, flame-grilled.

Free-range corn-fed chicken breast & thigh, herb marinade, charred lemon, chimney sauce.

Thick-cut bone-in pork chop, applewood smoke finish, caramelized mango chutney.

Yukon gold potatoes whipped with French butter and black truffle paste.

Aged cheddar, gruyère, panko herb crust baked in cast iron skillet.

Grilled on cob, chili lime butter, smoked paprika, cotija cheese.

Hand-cut Kennebec potatoes, sea salt flakes, fresh rosemary.

Bourbon whisky, Angostura bitters, orange oil, infused with oak wood smoke.

Scotch whisky, fresh lemon juice, egg white, red wine float.

Locally brewed draught beer with caramel malt backbone.

Full-bodied red with blackcurrant notes. Ideal steak pairing (Glass / Bottle available).