It's always fun to go back to Sapphire Laguna because the peripatetic Chef Azmin Ghahreman continues to travel throughout the world seeking new experiences in food in order to continually refresh his eclectic menu.
On other occasions, we've dined on coconut banana fish wrap from the Philippines, Tunisian crab warka, African red curried swordfish, chicken martabak (an Indonesian spring roll), Oaxacan duck mole quesadilla and Chinese Szechuan pork and tofu with egg noodles. You won't find any of these dishes on the current menu because Azmin is always moving on but rest assured, there will always be a panoply of new items to try.
In addition to the regular menu there is a spice plate menu served at the bar, ranging from the unique pastrami quesadilla with Oaxacan cheese to the more prosaic kobe beef sliders. This menu is also served in the dining room, on request, during the week.