Regional Tasting Lounge
Executive chef Michael de Grazia and his kitchen staff at Regional Tasting Lounge are masters of plate geography. Drawing from their menu of contemporary world cuisine, they map out pairings of house-smoked duck and Italian-style burrata salad and duck confit glazed with bitter marmalade. Seafood flavours abound on the Thai green-curry mussels and the Cajun crab-and-prawn cakes, which guests can complement with the eatery's cocktails, carefully selected wines, specialty coffees, and house-made lemon aperitif. Occasionally, the staff hosts events, such as a wine-and-cheese night and scotch night, a reasonable compromise to the recently discontinued "Take Your Scotch to Work Day."
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