F & B : Great Hotel restaurants
SeatS : 48 average dinner check : US $ 145 executive chef : Justin Cogley
Menu focuS : Locally sourced and highly seasonal contemporary cuisine complimented by an extensive wine cellar
Signature diSheS : Abalone with seaweed , alba mushroom and vinegar made from umeboshi ; local seafood from Monterey Bay
Standout deSign featureS : Plush banquets and chairs , a gold-and-bronze mosaic tile wall and a large art piece featuring a dramatic “ wave ” photograph complement a new custom-built cheese cave in the restaurant ’ s dining room .
What MakeS it great : Aubergine brings together the essence of California ’ s Central Coast using an artistic and natural culinary approach to showcasing local , seasonal ingredients .
ExEcutivE chEf Justin coglEy
Year opened :
2008
MeaLS Served : Breakfast ( for hotel guests ) and dinner
AubErginE
L ’ auberge carMeL carMeL , caLifornia
Dining on thE rocks
Six SenSeS SaMui koh SaMui , thaiLand
SeatS : 50 spread across 10 decks average dinner check : US $ 63
executive chef : Alongkorn Seanganant
Menu focuS : “ Modern interpretive cuisine ” — tried and trusted recipes given a new slant in imaginative ways with an emphasis on fresh , wholesome , local ingredients
Signature diSheS : Soft-shell crab , smoked snowfish
Standout deSign featureS : The architecture consists of 10 terraced decks of weathered teak and bamboo , combining open-air and covered seating areas . The view is an uninterrupted 270-degree panorama of the surrounding islands and ocean . There also are two private decks with only one dining table on the platform .
What MakeS it great : The view is unrivaled — diners can enjoy the sunset , then watch the beautiful scenery transform from twilight to pure darkness .
ExEcutivE chEf Alongkorn sEAngAnAnt
Year opened :
2004
MeaLS Served :
Dinner
24 HOTELS September 2014 www . hotelsmag . com