Hibiscus

Restaurant

Head chef Claude Bosi trained under Alain Ducasse and is known for his experimental dishes. A savoury ice cream of foie gras, warm emulsion of brioche and balsamic caramel is the signature starter. Or there’s ravioli of langoustines, onion and cinnamon, with Granny Smith salad.

Hours of Operation

Tues.-Fri., noon-2:30 p.m. & 6:30-10 p.m.; Sat., 6-10 p.m.

Driving Directions

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Price

$$$$

Tags

Experimental

Services

Dinner

Lunch

Types of Food

French

People

Claude Bosi