Take a look at their water goblets made of glass! The light, transparent blue gave a unique excitement to drinking plain water. 😀
Now what is a morning without some “happy” spirits to accompany the meal? Here we have the Hawaiian Sidecar made up of hardy cognac, coconut, orgeat, lemon, caramelized pineapple, and orange bitters and the That’s One Hot Cucumber made up of maestro dobel tequila, cilantro, lime, agave, cucumber, and firewater bitters. The bartender was generous with the alcohol in both drinks! 😮
Now this picture may look gross to half of you folks: I know some people are internally disgusted by the sight of fish head, but can you guys admit that this presentation is just so pretty? Everything has been washed and scrubbed and everything is edible. I am guessing most people will skip the head and the tail (it is decorative only), while there will be a handful of daring people that will eat the head! (I know my mom would enjoy the head the most)! This is the whole fish ceviche composed of branzino, citrus, Fresno chili and cilantro. The branzino tasted very fresh and clean. The refreshing texture of the raw fish with the light tarty taste of the condiments complement each other perfectly. Don’t forget to include each condiment with every bite of ceviche!
The Peel & Eat Prawns (We Peel!) are the Mexican white prawns served with Sambal cocktail sauce. These jumbo-sized prawns were a lot bigger in size than what appears in the picture. Another added plus is that they come pre-peeled! Yes! Thank you for making eating prawns easier 🙂 The prawns were seasoned with a Mexican-y sauce that added savory into the freshness of the prawns.
Chilaquiles is a brunch special that is a restaurant favorite. It is made of tortillas, drunken black beans, farm eggs, ranchero sauce, cotija and crema. These chilaquiles were so, so delicious! I did not expect the cheapest dish ordered to be one of the most flavorful and mouthwatering plates during the entire brunch! How did I even start? I just broke up the egg and mixed everything together! The tortillas served as a crunchy backbone to the overwhelming toppings!
Caviar for breakfast? Yes please! Anytime! The Lobster Scramble included Maine lobster, creme fraiche, chives and American caviar. Okay, I lied.. Maybe this was my favorite dish! Lobster, eggs and caviar: my three most favorite things. Who knew that these three would complement each other so well with every bite?! 😮 The lobster was freshly cooked to perfection. The eggs were fluffy and soft. The caviar was plenty! There was so much caviar that I embarrassingly tried to scrape all of the caviar with my spoon at the end.. CANNOT WASTE CAVIAR!
Now how about some breakfast pizza for brunch? Or the more “elegant” term for pizza: The Lobster flatbread made up of Maine lobster, ricotta, arugula and fennel. The ricotta was probably the most perfect creamy sauce to put on this flatbread. Every bite was just filled with crispy flatbread, creamy lobster in creamy ricotta and fresh arugula. I feel healthy eating this. 😀 Guilt-freee.
There is plenty of space on the inside and the outside. Big and small tables alike and sea-themed decorations throughout. This is an ideal place to throw a brunch party? Or any big group of friends! Plenty of sea breeze in and out the restaurant and the patio. Beautiful sun shades and plenty of attentive service. And the food is appetizing! This is definitely a must-return on my list of restaurants. 🙂
