Clement, Peninsula New York, USA

After a quintessential NYC martini at the midtown Peninsula’s Bar at Clement, we were ushered to our table with excellent

5th Avenue views. Chef De Cuisine, Brandon Kida, inspires seasonal contemporary American cuisine that sources the freshest northwest ingredient and herein our experience begins. Kida also gets his hands dirty at the group’s upstate eco-farm, Blenheim Hill, where they have perfected the farm-to-table experience. The restaurant’s atmosphere is elegant, stylish, and quiet, complemented by sophisticated, discreet service. I start with watermelon gazpacho with crabmeat and avocado mousse – a perfect dose of cool following the sweltering heat of the day.

My partner enjoys scallop degustation with truffle, cauliflower and lardo. For mains we really love the beef tenderloin with nettles and huckleberry and the Cape Cod sea bass with roasted duck broth and maitake mushrooms. Extensive local and international wines are paired with each course although I stick with my personal favourite – Napa Valley Russian River chardonnay, with its typical oak and butter flavours. For dessert, we both order the strawberry shortcake and sorbet, which is amazing, with the overall freshness and exquisite presentation of all dishes outstanding. Drinks followed on The Peninsula’s stunning rooftop bar, Salon de Ning, a more intimate rooftop experience with the Peninsula’s ‘East meets West’ subtle décor apparent. The dramatic rooftop terrace is a favourite amongst New Yorkers and travellers alike. peninsula.com