HotelChatter

We didn’t get to taste a huge menu, but we liked what we got including a green farro salad with cherries, yellow heirloom tomatoes, bitter rocket and marcona almonds; a main course of huge diver scallops with chorizo and butter beans in a savory broth; and a light dessert of strawberry profiterole shortcake with homemade whipped cream, fresh strawberries and strawberry ice cream in a sweet balsamic-basil glaze.

Each course came paired with a Bombay Sapphire specialty cocktail including a toasty-tasting one with oloroso sherry, sweet vermouth and a dash of orange bitters; and another refreshing glass of gin with lychee liqueur, lemon juice, vanilla syrup and club soda.

It’s about time the restaurant began serving lunch as guests do expect a hotel restaurant to fulfill at least two meals of the day. But also we're happy the restaurant has taken advantage of its light-filled dining room to serve lunch overlooking the hotel’s sunny little pool area.