Drink and Dine
Laying the table.
The day's catch, over charcoal, beside the pool
The Shack
Restaurant
The raw bar works on choices rather than on dishes.
Pick a fish — sea bass, sweet lips, hamachi, salmon or yellowfin — then pick what happens to it: sashimi, tartare, ceviche, or dressed in Thai spices. Oysters come by the piece, the half dozen or the dozen, and there is a cold platter large enough to be lunch for a table.
The card changes at dusk. Lunch is burgers and sandwiches, and a Thai page of papaya salad, boat noodle soup and grilled pork neck. At dinner those come off and the roasting starts: a lamb rack, black cod with fennel and nduja. A page of fried things and a page cooked over open flame sit either side of it.
Both cards end the same way, on 6 desserts and homemade gelato. And both carry a whole fish from the day's selection, grilled or roasted over charcoal.
Kismet Recommends
- Soft Shell Crab Burger
- Lobster Rice
- Mackerel Escabeche
- Salt Cod Croquette
- Blue Fin Tuna Collar
The card changes at dusk.
