Enjoy a Luxurious New Year's Eve feast
Chef Paul Audet's curated seven-course feast includes pain brioche and an amuse of pao de quejo with beluga caviar. Choose octopus carpaccio or candy cane beetroot, followed by serrano jamon or burrata. Enjoy prosecco sorbet, then A5 Wagyu striploin, halibut & lobster duo, or roasted cauliflower. Conclude with the 'Candy Bar' dessert and Chef Martha's sweets for an extraordinary experience.