Bistro 1968

Flaky layers of buttery croissant, generously filled with almond paste and dusted with powdered sugar

Creamy avocado paired with a crispy shell, served with a zesty cilantro dipping sauce.

Creamy avocado slices on artisanal toast, adorned with cherry tomatoes, radish, and a sprinkle of flaky sea salt

Light and airy Danish pastry, generously topped with a medley of fresh berries and a dollop of velvety whipped cream

Perfectly poached eggs atop a bed of smoked salmon and toasted English muffins, draped in velvety hollandaise sauce

White rum muddled with fresh basil, ginger, lime, and soda—a refreshing twist on a classic.

Vodka, lychee liqueur, and a splash of cranberry juice, shaken to perfection.

A Japanese-inspired twist on the classic, featuring layers of matcha-infused mascarpone.

Wok-seared beef, vibrant scallions, and a savory soy-based sauce, served over a bed of rice.

Succulent duck with crispy skin, served with hoisin sauce, thin pancakes, and julienned scallions.

Moist coconut cake layered with pineapple compote and cream—a tropical indulgence.

Red wine infused with cherry brandy, mixed fruits, and a hint of Japanese plum wine.

Crispy rolls filled with a medley of vegetables, served with sweet chili sauce.

Thick slices of golden French toast, stuffed with a medley of fresh berries and cream cheese, creating a perfect balance of sweetness and indulgence

Stir-fried rice noodles with tofu, bean sprouts, peanuts, and lime, a vegetarian delight.

Crispy golden fries, drizzled with truffle oil and sprinkled with Parmesan cheese, offering a delightful combination of earthy and savory notes