ANOTHER unique and forward-thinking aspect of SEA SPA is its cuisine. Guests order from a specially prepared standard menu, or from a daily “color coordinated” one. The spa’s color recommended cuisine, is a comprehensive approach to healthy eating, and based on the variety of “nature’s bounty”. By using the components of the color wheel, comprised of the primary colors (red, blue and yellow), and secondary colors (green, purple and orange), or combination variants.

Each color family of fruits and vegetables offers vitamins, fiber and nutrients (and other known health benefits) that are needed to sustain an optimally healthy and healthful body, diet and lifestyle. The spa also caters to guests with special dietary needs; for example, if someone is gluten-intolerant, the spa (as well as other resort restaurants) offers delicious gluten-free items; vegans and vegetarians (or those with special religious or medical dietary needs) will have no problems with any of the spa (or other resort restaurants) menu selections.

Another wonderful aspect of the resort and spa cuisine is that a variety of herbs used in its food and beverage selections are grown on-premises, maximizing freshness and culinary creativity. A definite must-do is to take a tour of the resort’s impressive herb garden, which is nearly 4k s.f.; another must is a tasting of the inventive dark and white chocolate truffles infused with various herbs (all culled from the garden), such as rosemary, lemon verbena, apple mint, or lavender (stupendous!).

The resort and spa have some of the area’s pre-eminent chefs and culinary experts on board, and include Jeanne Jones (creator of the spa’s “colorful” cuisine), Stephen Cummings, Fabrice Gaunin, Martin T. Batis and Jesse Flores; each works their magic with their memorable culinary artistry.

© SPA MANAGEMENT JOURNAL - MAY 2005

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