Aqua, a seafood-focused restaurant by celebrated chef Shaun Hergatt, recently announced new enhancements to the fine-dining menu and a special offer just for guests of the hotel.
The ornately designed space creates a welcoming feel, with space for those who want to enjoy themselves at the bar or large groups who want to dine in comfort seated in plush booths or at extended tables.
The menu is full of goodies, not only for seafood fans, but for meat fans as well. One of the driving forces behind Aqua’s dishes is Hergatt’s upbringing near the Australian coast, an area with abundant natural resources. That abundance is reflected in the menu choices here, with new items like a half-pound Maine lobster served in the shell or a shellfish platter with lobster, king crab and raw oyster ready for the feasting. New choices in fish include a red snapper served with corn salsa, baby basil and tomato vinaigrette, and a Chilean sea bass with potato purée, hon shimeji mushrooms (those delicious clusters of delicate brown beech fungi) and chili oil.
You’ll also find several additions to the beef menu like Creekstone Farms prime ribeye and prime filet, plus Australian imports of wagyu strip loin and wagyu tomahawk from Master Selections. Sharing is encouraged in the form of the butterfly branzino accented by citrus relish, caper brown butter and microgreens.
Vegetarians won’t want to miss the handmade gnocchi with Parmesan cream and truffle, although the Thai red curry with mushrooms and butternut squash may excite your taste buds as well.
If you are a hotel guest, take advantage of the special Evening Kickoff Menu, a prix fixe dinner with such choices as Australian wagyu hangar steak, spicy fried chicken, pictured, gnocchi and caviar ball blackberry cheesecake. It’s only $85 and is served from 4-6 p.m., which means there’s plenty of time to get to a concert or nightclub afterward.
As you might have guessed, caviar is huge here. The Caspy Caviar section includes golden osetra and Kaluga (and special reserves of those) served with blinis, créme fraîche and chives. If you’re sitting at the bar, try a caviar flight for the ultimate experience.
Resorts World Las Vegas, 702.676.7936. rwlasvegas.com
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