Paradise Club

18-year blended Scotch with layered dried-fruit and dark-chocolate depth — a bottle for slow, celebratory table service.

Johnnie Walker's honeyed, creamy "celebration blend" — smooth Scotch made for toasts and bottle service.

Australian sparkling rosé, bright with red-berry fizz — sold as a six-bottle set to cover the whole table.

Jacob's Creek's crisp Chardonnay–Pinot Noir — the lighter Australian pour that keeps the table fresh between rounds.

A chilled board of Vietnamese-style ham and cold cuts — salty, easy sharing that keeps the whisky moving.

Seasonal fruit piled cold on a shared platter — the crisp, juicy reset button of a long night.

Squid cakes rolled in young green rice and fried to a golden crackle — nutty, springy, made for a cold beer.

Shatter-crisp fried rolls with lettuce, pickles and dipping sauce on the side — wrap, dunk, repeat.

German-style sausages off the grill — snappy skins, a swipe of sauce, zero fuss between dance sets.

Golden fried fish balls, bouncy inside and piping hot — Vietnam's classic late-night snack.