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From zero-waste dining in Bali to cocktails at Raffles in Phnom Penh, here is a curated selection of this year’s most enticing new food and wine experiences.
Whether it’s a zero-waste degustation, high-end high teas, or bespoke experiences with celebrity chefs, this year brings a delectable array of culinary (and wine) adventures.
Haven & LiTO at Mondrian Gold Coast
LiTO brings Italian flair to Burleigh Heads
Haven and LiTO are Burleigh Heads’ newest coastal dining players, offering all-day menus and uninterrupted ocean views at Mondrian Gold Coast. Set to open this month, it’s the Australian debut for the Mondrian brand.
At Haven, the hotel’s third-floor signature dining establishment, Executive Chef Aaron Teece (once private chef to Margaret Thatcher) offers a coastal menu celebrating the region’s best local produce.
Haven’s shared plates, raw bar delicacies and wood-fired treats are a welcome addition to Burleigh’s dining scene.
Downstairs, LiTO brings Italian hospitality with a Gold Coast twist. Expect wood-fired bruschetta for breakfast, rock lobster bucatini for lunch, and rich desserts by Italian-born head Chef Andrea Morigi.
Scenic Eclipse’s Tastes of Discovery
A new take on Espresso Martinis
Scenic Eclipse’s Tastes of Discovery series pairs six-star cruising with high-profile guest chefs.
Curated by Scenic’s VP of Oceans Hotel Operations Chef Tom Götter, high-end clients can join two 2025 departures.
In July, Bryan Voltaggio of Top Chef TV fame serves culinary delights on an 11-day Arctic Circle voyage, while Luciana Berry, winner of Top Chef Brazil, brings South American flavours on Scenic’s 12-day cruise from Rio to Buenos Aires this October.
Scenic Eclipse guests can expect indulgent cooking demonstrations, themed pop-up dining, exclusive tastings, and intimate chef meet-and-greets.
Cédric Grolet’s Tea Room at Hôtel de Paris Monte-Carlo
Cédric Grolet has amassed 13 million social media followers for his hyper-realistic desserts
World-renowned pastry Chef Cédric Grolet, known for his hyper-realistic fruit- and flower-inspired desserts, will open his first culinary venture in Monaco this summer.
The new tea room at the Hôtel de Paris Monte-Carlo will serve his signature pastries and viennoiseries from breakfast through to afternoon tea.
Complementing his immersive pâtisserie experience, Grolet will also host private workshops and exclusive tastings in the elegant gallery-like space.
‘Overseas’ at Soneva Jani, Maldives
Over-water dining at Overseas
Luxury Maldivian resort Soneva Jani opened overwater restaurant ‘Overseas’ in collaboration with acclaimed Swedish chef Mathias Dahlgren, who was inspired after falling in love with the resort’s Noonu Atoll location.
Aligned with the growing eco-conscious fine dining trend, Overseas emphasises sustainably caught seafood and organic produce from the resort’s gardens for its pescatarian, vegetarian, and plant-based dishes. It’s Dahlgren’s creativity with the latter that sets Overseas apart.
Dishes like red shrimp a la plancha and Maldivian tuna steak are served al fresco; the Chef’s Choice tasting menu curates a sample of the day’s best items.
Abercrombie & Kent’s culinary journeys
Taste Thailand in unexpected ways with A&K’s culinary journeys ©Tom Griffiths
Luxury travel company Abercrombie & Kent has added three new Small Group Journeys to its culinary tours line-up.
Just launched, the tours invite travellers to explore the world through its most unifying language – food.
With itineraries from eight to 11 days, your clients can now enjoy a culinary cruise through France, an exploration of India’s diverse flavours, and an immersive dive into Vietnam’s rich food culture.
Each itinerary offers hands-on experiences, from market visits to cooking classes and street food tours.
Palace Hotel Tokyo’s ‘Best of Japan’ flavours
Master a Bento box at the chef’s in-kitchen studio
Palace Hotel Tokyo has unveiled a selection of culinary experiences aimed at luxury travellers.
‘The Best of Japan: The Art of Gastronomy’ is said to “peel back the layers of Japan’s vast culinary landscape”.
Guests can partake in a bento-making class with TV personality Marc Matsumoto or a sommelier-led Japanese wine tasting.
For clients looking to discover the best of Tokyo’s street food, the exclusive B-kyū Gurume tour with ramen connoisseur Brian MacDuckston will appeal, as will his ‘Hunt for Epic Ramen’ offering.
Trisara, five new dining concepts, Phuket
Rooftop dining at Trisara’s new Cielo & Spice venue
Trisara, home to Phuket’s first and only Michelin-starred restaurant, PRU, expands its culinary offerings with five new dining concepts.
La Crique draws on French Riviera influences, paired with local Andaman seafood, while Thai Library offers a contemporary interpretation of Southern Thai heritage dishes.
NOÉ on the Beach is a guest-only venue serving cocktails and small plates in a laid-back setting.
7.8° North Bar blends Italian coastal style with a focus on classic mixology, while the new rooftop Cielo & Spice takes inspiration from the Silk Road.
Along with a diverse menu and Andaman Sea views, its Sunday seafood brunch with live jazz stands out.
Le Nuna by Alain Ducasse on Ponant’s Le Commandant Charcot
Le Nuna on Ponant’s Le Commandant Charcot @ Giles Trillard
Ponant’s Le Commandant Charcot presents fine dining at Le Nuna, the first restaurant at sea by celebrated French Chef Alain Ducasse.
Guests can enjoy a culinary menu shaped by the ship’s destination and premium locally sourced ingredients. All while enjoying Ponant’s luxury polar expedition vessel.
Ducasse brings “Haute Couture cuisine” to Ponant, collaborating on exclusive dishes, including a vegetable and lobster take on his signature cookpot and his famed hand-dived scallop, citrus beurre blanc, and Kristal caviar.
Kubu at Mandapa, a Ritz-Carlton Reserve, Bali
Culinary creativity with zero-waste fine dining at Kubu
Mandapa, a Ritz-Carlton Reserve, has introduced a new “place-based, community sourcing” concept at its fine dining restaurant, Kubu in Ubud, Bali, with dishes paying “homage to Bali’s land, tradition, and innovation”.
Led by Executive Sous Chef Eka Sunarya, Kubu now offers a 10-course degustation menu celebrating Bali’s biodiversity.
Kubu’s menu offers zero-waste practices and ingredients sourced within a 100-kilometre radius from local organic farmers, sustainable fishermen, and artisanal producers.
Writers Bar at Raffles Hotel Le Royal, Phnom Penh
A new take on Espresso Martinis
The newly refurbished historic Writers Bar at Raffles Hotel Le Royal in Phnom Penh has unveiled new menus paying homage to literary legends who once graced its halls.
Open since 1929, the property has long drawn writers seeking inspiration, including regular guest W. Somerset Maugham.
With its new literary-inspired beverage programme called ‘Signature Cocktails from the Pages of History’, the Writers Bar aims to be a haven for writers, book launches, author meet-ups, poetry slams, and more.
This “nostalgic nod to the golden age of writing” includes a series of an ‘Espresso Martini Collection’ of cocktails, signature champagne cocktails, and the ‘Wine Library’, showcasing vintages with literary ties.
To learn more, visit Haven. LiTO, Scenic, Hôtel de Paris Monte Carlo, Soneva Jani, Abercrombie & Kent, Palace Hotel Tokyo, Trisara, Ponant, Kubu, Raffles Hotel Le Royal Phnom Penh.
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