SAVOURING SUMMER

SAVOURING SUMMER

text YIOTA MALLAS

photography LOUCA STUDIOS

The Seafood Bar is a dining oasis that emerges at dusk on the Vista Terrace. With a revised menu boasting its most refreshing repertoire to date, every discerning palate will discover the taste of serendipity.

A COLOUR SPLASHPan-seared scallops, langoustine and calamari in hues of pink and orange together with baby spinach createa kaleidoscope of colour, disrupting the monochrome taste vortex of cauliflower and squid ink.

SUSHI AND SPICE Every maki piece unlocks pockets of sweet and sour flavours. Avocado, cucumber and mango salsa elevate the torched scallop while kimchee, pickled peppers and yuzu are a befitting kick to tuna. SEAFOOD SHOWBOAT Known as the scarlet shrimp, this king of the Atlantic sails on a tangy vessel of fennel confit, shellfish and lemongrass reduction after being slowpoached in citrus butter.

HIDDEN TREASURE A visual feast where ribbons of fennel, lemon confit and pickled apple spheres are a bittersweet prelude to a bed of Alaskan crab, beautifully veiled with a tart apple vinaigrette.

Sunset transforms the Vista Terrace into a dining oasis as the Seafood Bar is set in motion. The setting is casual yet sophisticated; the view is a slice of Mediterranean perfection. And what you find on the menu elicits a more leisurely approach to epicurean pleasure, as you abandon the concept of pre-defined courses and instead enjoy the spontaneity of sampling and sharing according to taste. Simply open the menu and let your mood and palate decide what to choose, and in which order.

The collection of light bites covers a spectrum of textures and flavours, ranging from briny treasures with delicate seasoning to more complex culinary compositions. Gillardeau Special and Tsarskaya oysters can be relished with simple dashes of Mignonette sauce and lemon or with unconventional additions of mango condiment and lemongrass jelly. Palate coolers include the signature sushi rolls where the chef’s creativity is manifested in its most colourful and intricate form. The appetizers are the most characteristic of fusion cuisine, with each dish presenting a unique synthesis of elements.

Describing the new items on the menu, Chef Stavros Kakofeggitis pinpoints the common denominator: “This year’s additions to the menu are the epitome of freshness, inspired by the treasures of Mother Nature.” Flavours of fruit and vegetables act as light brushstrokes on the briny canvas of fish, shellfish and other seafood to form culinary masterpieces. Forest fruits lend their raw flavour, root vegetables are transformed into tantalizing purées, and citrus fruits work their magic in potent condiments and confit. These palatable offerings have depth and sophistication but are also light and well-balanced to form a refreshing assortment of seafood splendour.

FLAVOURS OF FRUIT AND VEGETABLES ACT AS LIGHT BRUSHSTROKESON THE BRINY CANVAS OF FISH, SHELLFISH AND OTHER SEAFOOD TO FORMCULINARY MASTERPIECES.

A WINDING ORCHARD A colourful wreath of Granny Smith apple, caviar, raspberries and basil leaves graces feather-thin slices of fresh scallop dressed in lime, apple juice and olive oil to become a unique flavour garden.