Pollen

Review

Head chef Steve Allen serves up the Five Stones Tasting Menu, which showcases his culinary inspirations and artistic flair through dishes such as the Pollen’s Garden, comprising 16 seasonal herbs and vegetables. Sea & Sand, which features lovingly torched king salmon with a side of mixed sea vegetables, scallops and brown crab, is accompanied with grapefruit
gelée and smoked shellfish emulsion to add more dimension to the dish. A comprehensive wine selection is available, both in bottles or by the glass.