Next we were guided into the beautiful kitchen where you are seated in a U shaped kitchen table with 12 seats. Chef Keane created a kitchen table dining experience that feels fun for everyone and exudes a casual atmosphere. Guests are free to walk around and chat with staff during the time at the kitchen table. We had fun seeing all the professional equipment and the chefs were excited to show us their cooking techniques.

After the kitchen table we were guided to a spacious dining room with beautiful views of a water feature against the backdrop of the vineyard grounds. The progression of different seating areas really add to the overall dining experience and sets it apart from other fine dining restaurants. Each dish showcases a delicious combination of flavors and presentations. I absolutely adore the glassware and plates they chose. We ate with our eyes first with every course presentation.

Cyrus offered one of the creative and delicious non-alcoholic pairing menus we'd experienced any in the world. (The only one comparable is Aviary in Chicago.) Most restaurants opt to offer pre-bottled/pre-made juices but the beverage director (also named Cyrus!) created inventive drinks with fresh ingredients that just so happened to not have alcohol --he didn't just phone it in. Each beverage matched the course it was design for and added to the dish. I was really impressed with the level of thoughtfulness and detail that this pairing menu provided.

After dessert you are led into the Chocolate Room. The hidden entrance to the room was a fun surprise and we were immediately met with a huge chocolate fountain upon entering. What a beautiful and one-of-a-kind concept! The levitating platform that held our chocolate treats was also visually stunning. Cyrus is definitely worthy of a special journey.