Named for the oyster it might be, but thereâ€™s a fair bit more than seafood going on at the Banyan Treeâ€™s plush signature restaurant. Start in style with a serve of caviar (they have three different types on the Ã la carte menu) before shucking into a selection from theÂ rotating, seasonal oyster offer.
Bigger plates here are certainly on the experimental side â€” a Wagyu beef tongue starter, for example, is served with banana heart salad and roasted sesame dressing (MOP198), while a monkfish cheek â€œclambakeâ€ (MOP328) is lifted with lemongrass and Sichuan pepper, and served alongside a brown lentil stew and collard greens. Thereâ€™s also a hearty grillÂ offer, too, the dry aged, grass fed, 12 ounce USDA New York striploin (MOP598) being one of the short but clever menuâ€™s signature dishes.
Must-try dish:Â Indulge with the seafood royale platter (MOP598), which includes Canadian lobster, Alaskan king crab, Caledonian blue prawn and, of course, oysters.