In St. Regis hotel. I started with a Bellini, normally it's Prosecco with peach juice, their version has cherry, not peach. Husband started with grilled black pepper octopus and a white wine from Alsace. I started with froi gras brulee with grapes, tarragon & ruby grapefruit. Main courses: veal chop with artichoke hearts, husband had hapa'upu'u (Hawaiian sea bass) in a chili & Thai basil sauce over fermented black beans. The room faces the bay and we watched the sunset as we ate. A lovely dinner with good service.
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