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Expanding the definition of surf and turf beyond the usual dining conventions, Chef Adrian’s Tuna Tataki skips the usual seafood and meat combo, opting instead to highlight the earthy bounty of the garden. The dish features Japanese wasabi and soy sauce-dipped, Saku-quality Thai yellowfin tuna, which is paired with fine guacamole and a tangy pineapple salsa made from fresh produce picked daily from the hotel’s chef’s garden. Fusing classical and modern techniques, Eastern and Western cuisines and the finest ingredients ‘from sea to summit,’ The Beach House offers a unique take on fine dining and a relaxed al fresco environment by the sea.

Wine companion: I personally enjoy chilled sake with this style of dish but a very dry white such as a Chablis would also be nice. La Chablisienne AOP La Sereine with its bouquet of soft spices and ripe pears is a great companion with Japanese tuna dishes.

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