Seafood features prominently in the menu, which is fitting for a meal in the sultry tropical climate of the region. Also on offer are dishes such as braised veal, beef fillet, grilled tenderloin, duck leg confit, roast rack of lamb, chicken and vegetarian alternatives. But Chef George really lets his culinary skills shine with his well crafted dessert menu.


The dessert selection features layer upon layer of sweet sumptuous indulgence. One of the stand out performances is the Profiteroles au chocolat, which is a generous arrangement of swan shaped profiteroles, cream and smooth chocolate. The other recommendation is the Nougat glace au miel et amandes, Coulis de fruits rouges, which is a delightful homemade honey and almond ice cream served with red fruits coulis. For something lighter, Capitaine Laperouse is a generous selection of fresh local fruit salad and french vanilla, served with strawberry ice cream and Chantilly in a half pineapple and is big enough for two.

The restaurant is smart, with comfortable armchairs and candlelit tables and a relaxed atmosphere. The waitstaff are friendly and obliging and George ensures his domain is run to a standard in keeping with the excellent food he creates for each patron. A must visit for an entire meal or to satisfy the sweet tooth. Enjoy.

Where: Club Havanah
Location: Honiara Hotel
Cost: All desserts priced under S$60

SOMETHING SWEET

The best advice to offer a diner at Honiara Hotel's Club Havanah is to leave room for dessert. The restaurant is located on the lower level of the hotel and offers smartly presented French cuisine with a sophisticated twist of Solomon Islands flavour. This is partly due to the French head chef George, who has been with the hotel for over ten years and has developed a creative and diverse menu.


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