Flair

Restaurant/cafe

This chic coastal restaurant has a menu bursting with flavours. Think ripe summer fruits mingling with fresh seafood and you’ll see chef Lawry Gordon is having fun thinking outside the box, creating dishes such as baked cherry tomatoes filled with lobster thermidor. Gordon’s cuisine is vibrant and the focus is on highlighting the lush produce of this rich coastal region. The complimentary cocktail is a winner, as are the complimentary vegetable side dishes that appear with your main course. There are also admirable details such as the impeccable, unpretentious service. The decor is earthy and sets an intimate mood.