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Whilst taking inspiration from classical recipes and cooking methods, the
menu has been created to
encompass a modern interpretation of a classical steak house. The menu is beef
extensive, using grain fed aged beef, full blooded Wagyu beef and Red Angus, but
also emphasises a vast choice of the freshest seafood, depending on market
availability, brought in straight from their origins ensuring authenticity and
freshness.
The open kitchen has been extended to maximize the view for the dining room.
At Times, we aim to provide a dining experience that
cannot be created at home. We have an uncompromising approach to commitment to
the very best in restaurant service, including crockery, cutlery and glassware.
Our locally and internationally trained chefs prepare, cook and present our
dishes diligently and methodically under the watchful eye of experienced
restaurateur Spiro Petroulas whose years of experience and discipline shows in
the consistency of his craft.
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