Tarragon has racked up numerous awards over the years and with good reason. Chef patron and owner Marvin Gauci has tirelessly pushed himself to stay ahead of everyone else when it comes to innovation in cuisine and excellence in service. The tasteful interior décor truly enhances the elegance factor. The place is spacious and allows for a completely unobstructed view of the sea.
While the menu can cater for more traditional tastes, it is the desire for novelty that really brings out the best experiences at Tarragon. Visit with an open mind and an appetite for the unexpected. Start with the pan seared foie gras served on an apple crumble biscuit with a red current and walnut quenelle, honey caviar and apple chip garnish or the rabbit terijaki vol au vent with pea shoots and spicy potato chips. Lamb rack sealed on the grill, smothered with wholegrain mustard, covered with a pistachio herb crust and baked to your liking and served with a port, rosemary and red current reduction jus. Fresh oysters, fish, shellfish, scallops and clams are all available at market prices. Vegetarians are treated with kindness and consideration with a separate selection of dishes. All mains are served with veg and potatoes. The wine list is a passionately assembled encyclopedia. Read about the varietals, barriques, stoppage techniques, terroirs and regions for every bottle in stock.