The Seahorse Grill at Elbow Beach has revamped its menu, bringing global flavours and introducing a grill section under the direction of new chef de cuisine Terence Clark.

Mr. Clark hails from South Africa and prior to his arrival in Bermuda worked in some of London?s top eateries, including three years at Mandarin Oriental Hyde Park. He spent two years at Foliage, the hotel?s signature and Michelin-rated restaurant.

Mr. Clark has travelled extensively ? to far-flung destinations including Morocco, Bali, Malaysia, Australia, Europe and southern Africa where he has experienced different cuisines while learning new cooking techniques.

Seahorse Grill frequently updates its menu and is known for bringing new flavours to the Island. Mr. Clark plans to combine local seafood and new Bermudian favourites with a selection of grilled dry-aged prime Angus beef dishes.

The menu is now a fusion of global flavours with a touch of Asian influence.

Elbow Beach general manager Frank Stocek said: ?We are delighted to introduce Terry and his culinary creations to Bermuda. His experience at award-winning restaurants and five-star hotels around the globe and incredible passion for quality will be a perfect complement to the Seahorse Grill?s reputation as one of the Island?s leading dining venues.

?Terry?s food-tasting sessions during the menu creation process were absolutely fantastic and we?re looking forward to seeing feedback at the latest changes.?

The new menu features dishes including roasted foie gras marinated in red miso with sake granite and pan fried salmon with glazed endive, cherry tomato and citrus vinaigrette.

The grill features a selection of USA prime Angus air-dried beef including rib eyes, striploins, t-bones, tenderloins and fresh Maine lobsters with a choice of sauces and accompanying side dishes.

The restaurant will also offer a selection of healthy spa cuisine items.