The snacks and appetisers arrive and it’s a celebration of textures and colours as we dip crunchy fish skin into Japanese tartar and devour a stunning plate of yellowtail presented thinly-sliced, ...

The seafood was unbelievably fresh at the lagoon-side space (sitting on the outdoor patio is a must), and the usuzukuri is a must-order. On our final night, we attended the Chef's Garden Dinner at ...

It included cornbread and caviar, lobster rolls, and vegan lox. Chicken and plantain, truffle chopped cheese, and hamachi were also served. The chef's unique style impressed everyone at the event.