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Alcoholic Cocktails
- Mermaid’s Kiss
Vodka, melon liqueur, lime juice, splash of soda—bright green like a hidden lagoon.
- Poseidon’s Fury
Silver tequila, blue curaçao, fresh lime, salted rim—a storm in every sip.
- Deep Blue Lagoon
White rum, blue curaçao, pineapple juice, dash of coconut water—tropical depths in a glass.
- Leviathan's Wrath
151-proof rum, black spiced rum, absinthe rinse, volcanic chili tincture, smoked sea-salt foam.
- Abysswalker's Embrace
Blackcurrant liqueur, dark rum, cold‑brew coffee concentrate, vanilla bitters, crushed ice, black sugar rim.
- Pina Colada
White Rum, Coconut cream, ripe pineapple, and a whisper of vanilla
- Siren’s Lantern
Gold rum, coconut liqueur, pineapple shrub, fresh lime, and passionfruit foam—glowing softly beneath blue ice.
Non-Alcoholic Refreshers
- Sparkling Water
Pristine bubbles infused with Lemon, Lime, Orange, Coconut, Nectarine-Lychee, Peach-Coconut, Strawberry-Coconut, Mango-Pineapple, Lychee-Mandarin, and Pineapple—served ice-cold.
- Ocean Breeze
Pineapple juice, coconut cream, blue curaçao syrup, soda—fresh as sea spray.
- Seafarer’s Punch
Ginger ale, fresh lime, mint leaves, sea-salt rim—crisp and thirst-quenching.
- Siren’s Fog (Staff Signal Drink)
Coconut water, lavender syrup, activated charcoal, crushed ice, floating mint leaf.
- Pina Colada (non-alcoholic version)
Coconut cream, ripe pineapple, Coconut Water and a whisper of vanilla
- Tidepool Cooler
Lychee juice, cucumber water, Coconut Water, crushed ice, edible flower petals.
- Moonlit Shoal Cooler
Coconut water, lychee purée, cucumber syrup, splash of pineapple—crushed ice and a single white blossom.
Starters
- Pearl Diver Oysters
Half-shell oysters with seaweed mignonette and lemon pearls.
- Coral Reef Sea Vegetable Salad
Mixed greens, wakame, cucumber ribbons, pickled fennel, yuzu-ginger vinaigrette.
- Seaweed Tempura
Crispy nori, wakame, and kelp strips with yuzu dipping sauce.
- Tidal Clam Chowder Shooters
Mini mason jars of creamy clam chowder, topped with oyster crackers.
- Seared Scallop Ceviche
Citrus-cured scallops, avocado mousse, microgreens.
- Tide Pool Ceviche
Mixed seafood, cucumber, chili, cilantro, lime—electrically fresh.
- Pineapple‑Coconut Shrimp Cocktail
Chilled citrus‑poached shrimp on crushed ice with pineapple‑coconut salsa—diced pineapple, toasted coconut flakes, lime zest, ginger, and a hint of vanilla.
Main Dishes
- Abyssal Lobster Risotto
Arborio rice, truffle butter, tender lobster meat, sea urchin foam.
- Pan-Seared Swordfish Collar
Charred swordfish, sea-salt-roasted heirloom tomatoes, caper salsa.
- Black Ink Squid Linguine
Squid ink pasta, garlic-chili oil, baby octopus, parsley.
- Miso-Glazed Chilean Sea Bass
Broiled sea bass, white miso glaze, pickled ginger shavings.
- Shellfish Paella
Saffron rice, mussels, clams, shrimp, chorizo dust.
- Grilled Marlin Steaks
Marlin steaks in citrus-sea salt marinade, served with grilled pineapple salsa.
- Coconut‑Poached Shrimp & Rice Noodles
Shrimp poached in coconut‑lime broth over chilled rice noodles—cucumber ribbons, fresh herbs, yuzu‑ginger drizzle.
Desserts
- Coral Reef Macarons
Assorted sea-salt caramel, passionfruit, and pistachio shells.
- Neptune’s Treasure Chest
Chocolate seashell truffles with salted caramel ganache.
- Sea Salt Caramel Flan
Silky custard, sea-salt caramel drizzle, candied citrus peel.
- Coconut Pearl Panna Cotta
Coconut panna cotta, mango coulis, tapioca “pearls.”
- Wave Crest Pavlova
Crisp meringue, whipped cream, fresh berries, passionfruit.
- Ocean Mist Sorbet
Lime-mint sorbet, a whisper of sea salt, served in a frosted shell.
- Tidepool Coconut‑Pineapple Trifle
Coconut sponge, pineapple compote, vanilla‑bean cream, toasted coconut shards—layered in a tidepool glass.