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Upper Cut is a classy restaurant that offers you both indoor and outdoor seating options, by the pool. If you are dining there for dinner, I would suggest making the best of the outdoor weather. Let us begin at the bar – they have some lovely cocktails with a touch of the local ingredients in them. Try the 'French Pearl', with gin, and an infusion of anise and mint. You could also try 'Avenue', with an aged whiskey, apple brandy, passionfruit and homemade grenadine with orange blossom waters and bitters. I often find that breads are my choice of nibbles when I am nursing good drinks and the warm bread basket here with herbed butter is quite a delight. There is nothing more delightful than scallops that have been treated well. The 'Pan Roasted' version here, with textures of cauliflower and honey truffle dressing, is brilliant. You will also want to try the 'Smoked Warm Asparagus Salad', with the quail egg on the side, petit greens, parmesan and onion shells. On a cool evening, the 'Lobster Bisque' or the 'Classic French Onion Soup' is what you should be looking for. The Upper Cut has its focus primarily on quality grills – in meats, poultry and seafood and the kitchen gives you the freedom to customize your meals with the several options they have available. Choose from options like the 'Sirloin Steak', the 'T-bone', 'Deep SeaRock Lobster', 'Salmon Fillet', 'French Duck Breast', 'Free Range Chicken Breast'. The sauces range from Red wine jus to green peppercorn, chimichurri, béarnaise, jalapeno and coriander and lemon butter garlic among others. The 'Molten Chocolate Cake' and the 'Classic Crepe Suzette' are great desserts to end on.