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Set over two floors, the stylish dining room sets the tone for your evening out before you head downstairs to the private members bar and club for late night drinking and dancing.
Renowned Cordon Bleu chef Abraham Benrimoj has spent most of his time in and around the Mediterranean where he acquired specialist skills in Spanish and North African cuisines.
His flair essentially led him to the Latino kitchens where his expertise transcends the barrier of the common chef and his passion to see people enjoy good food.
He has also worked as an adjudicator at Proulis as an honorary guest of cordon bleu cooking classes, and has taken part in various other cooking courses. Worked extensively as Head Chef at the Hotel Grand Forte D Marni in Tuscany, and has become a respected name in hospitality.
Finally, Ben has spent time in Spain at the Hurricane Hotel before his return to the UK and owned a restaurant in Masa Carrara Tuscany.
Chefs Speciality Dish:
Guatemaian Ceviche de Camarones - Marinated king prawns, served with tomato salsa and mixed leaves on a corn tortilla
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