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L'avis de Gault&Millau
Executive Chef Ashly Hicks started cooking from the age of 14, driven by a passion for food. He oversees the team at Garden State Hotel’s Garden Grill, presenting a menu of contemporary dishes based around local produce.
The Garden Grill restaurant is a calm oasis, with gold globe droplights and a soft peach–pink decor. Built around a central courtyard, the venue is a botanical delight.
Garden Grill offers an elegant bistro experience away from the hustle and bustle of the hotel’s main bar. The menu promotes fresh, quality ingredients with a concise selection of starters, entrees, mains and grill classics. Start with the smooth and light duck parfait accompanied by fresh blackberry puree and crisp brioche to mop up the delicious flavours. Considerable skill is on display when it comes to seafood and fish: the pan-fried skate is perfectly cooked with crispy skin and elegantly presented with a combination of fennel flavours and textures. Team the fish with red cabbage and manchego slaw, a great partnership that works well.
PSST! Can’t decide? Try the chef’s selection, perfect for sharing with friends.
Reviewed for the 2019 Guide