The Cliff

Hand-dived scallops with seared foie gras, toasted brioche, and aged balsamic glaze.

Barbados spiny lobster with citrus butter, shaved fennel salad, and caviar beurre blanc.

House-smoked marlin, pickled fennel, passionfruit pearls, and herb oil.

Sesame-crusted tuna loin with ponzu gel, avocado mousse, and pickled daikon.

Silky cauliflower soup finished with black truffle, chive oil, and parmesan crumble.

10oz center-cut tenderloin with pomme purée, marrow jus, and charred baby leeks.

Split lobster with garlic herb butter, grilled lemon, and coconut rice.

Sea bass filet in saffron bouillabaisse with charred baby fennel and rouille.

Australian lamb with mint pistou, smoked eggplant, and roasted rainbow carrots.

Barbados black belly duck with tamarind glaze, confit leg croquette, and spiced plum puree.

Line-caught mahi mahi with miso caramel, pak choi, and ginger dashi.

Arborio rice with porcini espuma, aged parmesan, and shaved black truffle.

Tempura shrimp roll with avocado, spicy tuna, and yuzu aioli.

Crispy lobster tail, cucumber ribbon, tobiko, and saffron mayo.

California roll topped with tuna, salmon, mahi mahi, and mango relish.

Yellowfin tuna, chili mayo, crispy shallots, and nori dust.

Yukon potato with aged cheddar, black truffle butter, and chives.

Wood-fired broccolini with toasted almonds, preserved lemon, and brown butter.

Steamed jasmine rice finished with coconut milk, lime zest, and toasted coconut chips.

Heritage carrots glazed with Barbados rum butter and fresh thyme.

Warm date pudding, salted caramel, and Barbados rum ice cream.

Dark chocolate cremeux, hazelnut praline, and edible gold leaf.

Baked cheesecake with passionfruit curd, coconut crumble, and mint.

Charred pineapple, coconut sorbet, lime meringue, and basil oil.

Yeasted sponge soaked in Mount Gay XO, vanilla chantilly, and roasted pineapple.