Expect to dine on some of the Mediterranean’s most celebrated delicacies and seafood-centric fare - in an elegant and stylish setting - complete with open kitchen and illuminated display of fresh oysters. The 'city-to-ocean' inspired indoor/outdoor restaurant - with a menu showcasing items influenced by the coastal regions of Greece, Turkey, and Lebanon - and overseen by chef Patrick Ochs - who's also behind the hotel's other dining establishment, Pubblica Italiana. The extensive drink menu features cocktails, as well as a carefully curated list of international wines.
Discover the ultra-chic outdoor bar space opens out onto the hotel’s vibrant courtyard area.
Snapper ceviche with labneh, toasted pine nuts, and crispy shallots; falafel fritters with pickled red cabbage, and Wagyu moussaka with eggplant, tomato, and feta béchamel.