Hotel Centennial

With a nod to classic Provençal cooking and the Italian Riviera, Ben Greeno’s Mediterranean-inspired menu highlights the very best in local produce with simple yet elegant flavours. Start with the wood-roasted octopus with aioli and cherry tomato or a red pepper tart with grilled sardine and rose harissa. For mains, order for the table with classics like a lavish bouillabaisse featuring John Dory, red snapper, hapuka and blue swimmer crab with a saffron, fennel and tomato broth spiked with saffron and a garlicky rouille, or whole roast duck with fennel pollen, eggplant and Camargue red rice. You’ll find the perfect wine to match thanks to the extensive list from Master Sommelier Adrian Filiuta. There’s easy drinking Provence rosé alongside Grand Cru from Burgundy’s most celebrated vineya