Indulge in Chef Cameron's weekly prix fixe menu offerings this summer for a more personal glimpse into his culinary creativity.

Weekly Prix Fixe Menu

A world-class menu, 360-degree views and attentive staff await your arrival.

Crow's Nest

Slice the heirloom tomatoes and arrange them on a serving plate. Place the burrata on top, drizzle with basil pesto and balsamic reduction, and sprinkle with sea salt.

Prepare the Appetizer

Preheat the oven to 400°F (200°C). In a small bowl, mix olive oil, lemon juice, minced garlic, salt, and pepper. Place the salmon fillets on a baking sheet, brush with the olive oil mixture, and surround with asparagus. Bake for 15-20 minutes or until the salmon is cooked through.

Prepare the Salmon

Spoon the chocolate mousse into serving dishes, top with fresh raspberries, and garnish with mint leaves.

Serve the Dessert

Fresh Burrata Cheese

Heirloom Tomatoes

Basil Pesto

Balsamic Reduction

Sea Salt

Salmon Fillets

Olive Oil

Lemon Juice

Garlic Cloves

Asparagus

Salt and Pepper

Chocolate Mousse

Fresh Raspberries

Mint Leaves

Clean and prepare the fresh seafood assortment. You can use shrimp, scallops, and fish fillets. Marinate them in olive oil, lemon juice, salt, and black pepper for about 20 minutes.

Prepare the Seafood

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and season with salt and pepper to taste.

Prepare the Salad

Heat a grill or skillet over medium-high heat. Cook the marinated seafood for about 3-4 minutes on each side or until cooked through and golden brown.

Cook the Seafood

On a large plate, arrange the salad and top it with the grilled seafood. Garnish with freshly chopped herbs and lemon wedges.