Antonio’s

WHY GO

The chef Tony Boy "Antonio" Escalante has not only the destination dining, but the romantic date night and the "touristmust" formulas down pat.

TATLER TIPS

Enjoy pre-dinner sundowners at the Lanai Lounge garden (a superb cocktail is the refreshing and citrusy vodka-based Antonio's arugula lemon drop). The rocket salad with pan-seared foie gras, stewed grapes, and aged balsamic reduction and the steak tartare are outstanding appetisers that blow the mind with intense contrasting flavours and textures. The grilled dry cardamom-rubbed dry aged certified Angus prime rib-eye steak is hands down a great way to go if sharing. Try the pan-seared Akaroa king salmon, chorizo with aioli, lentils and chateau potatoes. The flesh can be best described as creamy on the inside with a delicately crisp outer layer.

Smoked cab prime beef loin with bourbon jus and baked marble potato

Pan-seared Akaroa king salmon with chorizo aioli, lentils, and spaetzle

Grilled white cabbage with Manchego, basil, and pine nuts