Sayad

This award-winning fine dining restaurant is headed by Chef de Cuisine Shaun Anthony, whose illustrious career includes work in some of the top restaurants in Europe. Shaun's passion is fish, and his approach is "choosing the best sustainable produce available in season, respecting and understanding the ingredients, and supporting the preservation of the eco-system." Specialties include Ocean Trout cured in salt and honey, and then confit'd in clarified butter; Halibut with artichokes; and Barramundi with asparagus-chevre risotto, orange and fennel.

LUXOS Recommends: Barramundi with asparagus-chevre risotto, orange and fennel

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APD 15.10.2012