Harvest by Roy Ellamar, Las Vegas
Sustainable, seasonal and fresh aren’t usually the first words that spring to mind when thinking of Las Vegas food, but that’s exactly what you’ll find at the elegant Harvest restaurant inside The Bellagio.
Hawaiian-born chef Roy Ellamar’s understanding of the farm-to-table process stems from his childhood upbringing and continues to influence his work. He values the importance of building strong relationships with local farmers, highlighting sustainable produce on a seasonal, a-la-carte menu, inspired by local agriculture and the ocean.
The raw oysters, served with a tangy pickled plum mignonette and spicy sriracha get the tastebuds going, while the crispy gulf shrimp is light but flavourful with pickled daikon popping in pink on a squiggle of calamansi chilli aioli. It’s a tough choice but we continue with seafood for mains.
The wild Alaskan halibut is perfectly cooked, silky and melting in the mouth, and is beautifully balanced with bok choy, crunchy snow peas and tangy radishes in a dashi butter reduction.
The Maine lobster with roasted tangerine and seaweed butter is a knockout and we do all we can to pry out every delicious last morsel.
Chef Roy’s passion for exceptional quality and real ingredients shines through in every dish, making Harvest a definite standout, and personal favourite, on the Strip.