AAA Inspector Notes
The talented chef provides a well-developed eclectic menu of choices served al fresco with attentive dining service. The carpaccio of fish trio makes a great starter, while the varied and often-changing entrée selection includes veal with juniper emulsion, black grouper with macadamia nut butter or sea bass with mushroom ravioli. The tempting desserts include soufflés, chocolate and peanut butter terrine along with banana bavarois. The open days may vary based on hotel occupancy.