Thank you for another beautiful evening! Until next time…
Chefs Table
From Sailor to Siren
Mon. Aug 5, 2024
Chef Nydia Fornelos in collaboration with her team.
Dining available by reservation only // up to 20 guests per seating
5:30pm (doors open at 5pm) *sold out
7:30pm (doors open at 7pm) *sold out
Included // seven course meal
$112/per person plus gratuity and tax
+$30 to enjoy 5 wine pairing courses
$50 deposit due to secure table reservation (non-refundable).
On this day, we will be open for normal lunch service 11:30am - 3pm.
The restaurant will then close for the evening and be open for Chefs Table guests only at the scheduled seating times.
As part of our 2nd anniversary celebration, we are thrilled to present “From Sailor to Siren”, an inspired seven course Chefs Table experience on Monday August 5, 2024. Led by Head Chef Nydia Fornelos in collaboration with her team, guests will go on an exciting culinary journey celebrating the senses with earths gifts through sea, land, and fire.
It is our mission to be a destination for excellence in hospitality which at its center is people, artistry, and generosity.
Items are subject to change at Chef’s discretion.
A vegetarian option will be available upon request with the replacement of meat & fish for mushrooms. Additional modifications & substitutions will not be available for this evenings menu.
FIRST COURSE //
warmed corn soup with cheddar biscuit crumble, paprika oil, chive flowers
wine // avissi prosecco, italy
SECOND COURSE //
crunchy papaya salad with peanut dust, chili, citrus dressing
wine // vila nova vinho verde, portugal
THIRD COURSE //
uni on sepia cracker with creamy polenta, crème fresh, caviar, popcorn shoots
wine // cave de lugny unoaked chardonnay, france
FOURTH COURSE //
banana leaf baked barramundi, mosaic of asparagus, carrot & green onion, saffron mussel broth
wine // bieler pere et fils sabine rosé, france
FIFTH COURSE //
stuffed mushroom & ricotta tortelloni, topped with braised bison, sautéed mustard greens, crushed pistachios
wine // tentadora malbec reserva, argentina
SIXTH COURSE //
reversed seared veal tenderloin, beet puree, heirloom baby carrots, hazelnut dukka, goat butter
SEVENTH COURSE //
almond cake, fig conserva, cardamom whipped cream
Check out stunning photos from the evening courtesy of Monica Ganter Auman | MPG Photography
