Times & Time
New Year's Eve Dining Experience
An evening of culinary storytelling with Executive Chef James Wambui.
$350 per guest, inclusive of service*
An evening of culinary storytelling with Executive Chef James Wambui.
$350 per guest, inclusive of service*
Tides & Time at Sunken Harbor Club invites you to welcome the new year with intention, connection, and a touch of island magic. Set along Mangrove Bay, this New Year’s Eve experience blends warmth, elegance, and celebration in a setting that feels both timeless and transportive. Join us for an evening crafted for those who appreciate meaningful moments, good company, and a fresh start surrounded by beauty. Let the year ahead begin here.
Salt Cod Brandade Beignet
Smoked pepper aioli
Cassava Crisp
Citrus-cured wahoo • Pickled Bermuda onion
Aged Cheddar & Brown-Butter Gougère
Arrival Cocktail: Mangrove 75
G.H. Mumm Champagne • White rum • Lemon • Simple syrup
Local Tuna Crudo, Honeydew & Caviar
Knife-cut local tuna • Compressed honeydew in lime & verjus • Chilled tomato water • Cucumber “sea water” • Ossetra caviar • Dill oil • Nori crumb
Wine Pairing: Perrier-Jouët Champagne
Elegant citrus, fine mousse and minerality to lift the tuna, melon and caviar.
Roasted Bermuda Pumpkin Agnolotti
Hand-rolled agnolotti • Aged Parmesan • Sage beurre monté • Toasted pumpkin seeds • Shaved winter truffle • Lemon zest
Wine Pairing: Louis Latour Pouilly-Fuissé
Burgundian Chardonnay with cream, stone fruit and a refined finish for brown butter and truffle.
Milk Bread & Malted Sourdough
Cultured butter with smoked sea salt • Kombu & chive butter • Whipped local honey & cracked black pepper
Served with your existing wine or still/sparkling water for a gentle pause.
Butter-Poached Lobster, Leek & Coral
Butter-poached spiny lobster • Creamed leek & Bermuda onion fondue • Young fennel • Champagne velouté • Lobster coral oil • Granny Smith apple
Wine Pairing: Cloudy Bay Sauvignon Blanc
Precise citrus, passion fruit and herbal notes to cut through the fondue and Champagne sauce.
Dry-Aged Beef, Charred Alliums & Jus
Charcoal-grilled dry-aged striploin • Braised short rib croustillant • Smoked potato mousseline • Charred leeks • Glazed baby carrots & turnips • Red wine & bone marrow jus • Crispy shallots
Wine Pairing: Château Larruau, Margaux
Structured, elegant Bordeaux with cassis, violet and fine tannins to match the dry age and rich jus.
Cucumber, Lime & Champagne Ice
Cucumber–lime sorbet • Champagne & elderflower granité • Compressed green grapes • Basil oil • Micro herbs • Sea-salt meringue shard
A bright, sparkling palate cleanser served without additional pairing.
Coconut, Pineapple & Black Cake
Coconut panna cotta • Roasted pineapple • Passion fruit gel • Toasted coconut sablé • Bermudian black cake crumble • Muscovado caramel • Lime zest
Wine Pairing: AIX Rosé
Chilled Provençal rosé; red berries and citrus echo the pineapple and passion fruit while staying bright against coconut and warm spice.
Champagne Toast to Welcome 2026
Dark Chocolate–Sea Salt Truffle
Black Cake Financier
Tropical Fruit Pâte de Fruit