D Richard’s

The dinner menu gives steak enthusiasts a choice of individual cuts and larger pieces to share. Filet mignon, ribeye and New York strip sit alongside Westholme Wagyu picanha. Selected large cuts arrive tableside from the charcoal oven, while sauces and familiar accompaniments allow guests to shape the meal around their preferences.

Steak Diane adds a more personal element of preparation beside the table. Its availability depends on demand, so mention your interest when reserving. Seafood alternatives include grouper, salmon and branzino, with Dover sole offered for two. A cauliflower entrée provides another direction for guests choosing a meal without meat.

The wine programme encompasses more than 400 selections, including rare bottles and a substantial Old World collection. Ask the team for a pairing suited to your chosen cut or seafood dish. Cocktails and alcohol-free drinks provide further options before dinner.

Dessert continues the emphasis on classic service. Cherries Jubilee is prepared tableside, while the separate dessert menu also offers crème brûlée, chocolate cake and a warm bread pudding. Coffee, sweet wines and after-dinner spirits offer several ways to bring the meal to a close.

Lunch follows a lighter, more flexible format, with salads, sandwiches, fish and steak frites. A dedicated children’s menu includes smaller steak portions, chicken and fish. The restaurant also publishes a gluten- and dairy-free menu; discuss individual dietary requirements directly with the team when booking.

Dinner is currently from 5:30 to 9 p.m. The reservation profile specifies resort-casual dress and offers online booking, while larger groups can contact us. Confirm lunch availability for your chosen day, as the published lunch schedules differ between the resort website and its reservation platform.