Marée enjoys relationships with
native farms, resident dairies and local
fishermen and also transports some
ingredients from the New England
area. This arrangement allows for
variety sourcing in two regions and the
creativity afforded by season changes.
Whether dining indoor or al fresco,
guests enjoy breathtaking ocean
views and a curated dining experience
second to none.
Reservations are required.
Bar and lounge open until 11:30pm
Guided by the vision of Great Performances chef Tim Sullivan, Marée is a
fine dining restaurant focused on using
the highest level of ingredients and
serving exquisite food with impeccable service. Marée’s philosophy is
that everything served is sourced and
handled with love and attention, from
its start (grown or caught) to its middle
stages of harvesting through to how it
is received and prepared for guests.
A graduate of The Culinary Institute of
America, the world’s premier culinary
college, Chef Tim exemplifies this
thoughtful and holistic approach. First
cooking in his mother’s kitchen as a
child and since then gaining 26 years
of experience in New York City and
Boston, Chef Tim has a great respect
for food, a deep commitment to seasonal fare and an innovative approach
to design and preparation.
Stepping into Marée, a diner’s
first impression is one of contempo-
rary elegance fused with European
refinement. Once seated, a captivating
story of food and drink unfolds: from
lively opening gambits to exceptional
wines paired with fresh, daily specials
through to the final pleasing bite, every
meal is an experience fueled by pas-
sion and artistry.
And the daily specials really are special. They depend on what local fishermen have just caught, which selection
of meat has just arrived, which fruits
and vegetables have just been gathered. Marée’s menu changes with the
season but also daily: what is available
today may not be on offer tomorrow.
When you visit, try the Duo of Beef,
an exceptional blending of red wine
braised beef short ribs and dry-aged
New York strip steak with sunchoke
gratin, morel mushrooms and sugar snap
peas. Or taste the Pineapple Braised
Pork Belly served with spring pea risotto.
Looking for an inventive side? The
Teenage Carrots – cumin roasted and
prepared with carrot-top tabouleh and
sumac yogurt – will remain a favourite
memory long after your evening ends.
CREDIT CARDS ü OFFERED ü
ffering refined cuisine set against an
endless ocean backdrop, Marée’s menu
showcases seasonal cuisine at its best,
using ingredients sourced locally from farmers
and trusted island partners.
CUISINE New American
BEST BETS Beef Duo
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