QLA has introduced its Summer Menu 2026, featuring a produce-led selection of dishes shaped by seasonal ingredients, robata cooking techniques and flavours influenced by Japanese, Mediterranean, Korean and Latin American cuisines.
Curated by Chef Dipender Tiwari, the menu highlights ingredients associated with the summer season, including Alphonso mangoes, peaches, lychee, melon, pineapple, celeriac and summer chillies. The new menu emphasises smoke, fermentation, acidity and preservation techniques such as pickling and curing.
Among the smaller plates, the Himachi and Pineapple Crudo in pineapple citrus sauce, while the Gochujang Aubergine Steak is served with mojo rojo, goat’s curd and crispy shallots. From the robata section, the Lamb Loin with burnt labneh, green atom and cumin jus and the Charcoal Lobster with cashew curry sauce and Thai crepes form part of the larger plates.
The dessert selection includes Passion Fruit + Coconut Tres Leches, Alphonso + Basil with mango cremeux and mascarpone, and an Earl Grey Tart with lemon curd and Earl Grey meringue.
The beverage programme has also been updated, with cocktails curated by Ganesh to complement the seasonal menu.
Speaking on the launch, Chef Dipender Tiwari said, “This season, we wanted the produce to dictate the direction of the menu. There’s a strong emphasis on ingredients that naturally belong to summer, mango, melon, pineapple, peach, balanced with smoke, fermentation and carefully controlled heat. The idea was to create food that feels layered yet clean, expressive yet restrained.”
Dining and Cooking