This restaurant was highly recommended so we were excited to experience it. The food was creative and fantastic! We loved all the flavours! The family style tapas food servings allowed us to taste a lot of the offerings. The staff gave us a birthday card with everybody's signatures.

We celebrated my wife's birthday at Senia and I have to say--this place hits all the top marks. Chef Rush is truly exceptional; every dish was beautifully presented and the flavors were perfectly balanced. You can tell there's serious attention to detail in both the creativity and execution. The only small critique I'd offer is regarding the service--our server, Ms. Genya, was a bit quick in presenting each course. It would've enhanced the experience to have a bit more explanation or passion into each dish as it arrived. That said, the overall experience was fantastic, and I'd highly recommend Senia to anyone looking for an unforgettable dining experience. Perfect for special occasions!

Wait staff and service professionals (including the sommelier) Exceptional!! Snacks, Starters, and Dessert ALL quite beautiful to look at. innovative and delicious. Great bottle of Champagne , too. Loved trying things I've never tasted before, so much fun making for a unique and special experience.

Looking at some of the straight up classics on the ala carte menu wish we would have done this instead of the chef's table We did the chef's table for my fiance's birthday. This came sans chef who was away "on Award Tour with Muhammad, my man Goin' each and every place with the mic in their hand. So no chef but the somm did step up and deliver some extra pairings and was some of the best paired wine have had with a meal. Food was good. Kind of what you would get in alot of other upscale fine dining Michelin star adjacent type spots , but nothing wowed me. If I lived here I would certainly go back but save your money and avoid the tastings or prix fixes. Too expensive for what it was.

I had a great time at this dinner. This was my first chefs counter experience. I loved being able to see the cooking to plating to making of drinks in the corner. We did the 10 course experience but skipped the wine pairing, he opted for cocktails (which were very good, and I stayed with Laurent Perrier champagne). The first 3 bites to come out were the canapés-- the basil chip was my favorite. It was light and had a slight crisp and love the flavor was different. I also thought the caviar dish was perfect- it was a super generous portion and paired well with the champagne. The "white guy sushi" was the most unexpected dish for me. This one blew us away. It was a play on fish and chips as the chef is from London and it hit spot on. This was my favorite dish. The foie gras was a nice surprise but I'm not much on terrine, I'm more or a seared type of girl. Nonetheless, it was good. The pasta with truffle and ricotta I believe I also really, really liked. The hamachi was probably my least favorite. The flavor was good but it was a heavy portion and the hot over the cold left the pieces cold to lukewarm in my mouth. The steak was also a slightly heavy portion for a tasting menu. He thought his was slightly dry, and while I do love steak, I've never had one on a tasting menu that blew my mind. I think my piece was better but was extremely full by this point and really wanted to make it to dessert-- which was a good move in my opinion. He loved the next tart but it wasn't for me. The buckthorne pie for me though-- was so good and loved the asparagus ice cream pairing. Lastly, they did send us home with chocolates. Neither of us actually like chocolate so we passed on these and gave them to someone at our hotel. Overall, the food was really good. I think my main thought (which other people may love when spending the price for a tasting menu) is that the portions are too heavy to complete 10 full courses. It was harder for me to appreciate that later dishes because I ate too much or the earlier ones, even with passing food bites to my boyfriend. I think it was a great experience that I would definitely want to do once and super happy I was able to.

We came for an early Valentine's dinner to avoid the madness of the actual Valentine's Day. The place is absolutely beautiful to look at when you're inside. Everything from the tables to the lighting to the utensil holder. Service is impeccable. We were seated right at the front so we could see a lot of what's happening between servers. We started with the "snacks" aka appetizers. The cigars were delicious and I wish I had more. This was probably the most savory item that I had from all our orders. It was more on the saltier side but not too salty. mind you, I am more sensitive to salt. The tarts were not what I expected. I thought it was a whole mushroom that was stuffed or something within the tart that had mushroom pieces. I really wanted to love this but sadly I was not enthralled. The filling was lighter than a moose almost like a foam. You are encouraged to take one bite. So I felt like a mouthful of foam in my mouth. An explosion of taste happened but again, I wish the texture was more chewable. For entrées we split everything. The sea scallops were delicious. Lots of different flavors on that plate. I am not a fan of kambocha in drink so I thought I would not like this. However I had had a taste of whipped sweet potato. I enjoyed this as a side and not paired with my scallop. I could've eaten the whole plate by myself. The tagliatelli was delicious with almost a light cream sauce. The sea asparagus was nice and and light and crunchy and added a nice balance with the sauce. And lastly the salmon. My Mr. fishes for salmon in Alaska every summer so we were excited to see how this was prepared since he also smokes his at home. Mind you it does say it takes 30 minutes to prepare. It all came in perfect timing as we sat and drank so everything flowed well. when we were ready for the salmon it came right in time. All right here we go: I would not say this even pushes feeding four people. Two at Best. I literally could've eaten it all by myself and the only reason why I ate most of it on my own was my Mr. said it was too rich for him. Hey that's more for me! The salmon was cooked perfectly in my opinion and melted in your mouth. My Mr. felt he could taste fake smoke which bothered him a bit. We like the set up as it was almost like a breakfast for dinner with the waffle, crème fraîche, compote, and cucumbers. However, I am not gonna lie we would rather have rice lol but I get it this is not L&L. This seemed more of a talk piece by layering ingredients on top of the waffle. I actually was not a fan of all of that on top of the waffle so I just used the salmon alone. We had the sommelier come by and give us suggestions for a riesling. I was given suggestions as well as a taste. He came back later on and said he thought about other alternatives based on my liking and I actually chose one of his suggestions which was a great choice. Not too sweet and not too dry. He also said whoever orders the wine the server should always serve them first and if that doesn't happen to scold them. We giggled throughout the dinner because the server always poured Mr. man's drink first. And no we did not scold the server. Would we come back again? Absolutely. It's a beautiful restaurant and the booth that we were sitting on offered some privacy where we did not see others dining. It is clear the chef put lots of thought to the menu with different ingredients.

I have not really enjoyed dining here in the past. Sitting at a table in the dining room left me feeling like an afterthought and looked down on by non-local servers. I figured out why I had that feeling. The 8 seat Chef's Table on Friday and Saturday is the way to approach Senia. The quenelle of California white sturgeon caviar on a sunchoke custard accented with chive butter was like eating high end kaiseki in Tokyo. Chef Rush's take on fish & chips was a fun play presented as White Guy "Sushi" - Kona kampachi sitting on crisp potato instead of rice, with an English pea tartar, sherry vinegar, and black lava salt. Little truffle ricotta stuffed hats of cappelletti with truffle butter and parmesan foam were just three delicate bites that left me longing for more. I was very satisfied by the time the final seven-sided wood polygon was unfolded to reveal six chocolate truffles. We were given the option of having them boxed to take home, but I just let myself have a final enjoyable indulgence. From my vantage point I got to watch Chef Anthony Rush touching and approving each dish in each course serve to us lucky eight. The timing and expediting of the rest of the room revolved around our courses. Every single server who worked the restaurant divided their attention between the tables and being present to assist Chef with service. I could literally watch the ordering and expediting for the rest of the restaurant timed so Chef and anyone assisting him had space to set up and plate our courses. This is the kind of meal I will willing pay good money for - excellent plating, well coordinated service, and friendly insights from Chef Rush. The only lows were the presentation of wine pairings. When Chef Rush bought us a dish I could not clearly hear him explain what he was presenting because the wine server was talking too long and too loud. There were occasions when Chef Rush was literally waiting on the wine service with plates in both hands - waiting for the wine server to finish talking and get out of the way. This was on par with good meals I have had in other cities. You're in good hand when you have the attention of the chef.

Just a quick update since I came here with a friend a month or so ago and had a few dishes that I haven't had before... One was the Maui Venison Tartare and the other was the Duck Liver Parfait...loved both of them. For the large plate we got the Duck Confit, loved this one, too. The Venison had indian curry flavors along with pickled mango and some chopped roasted macadamia nuts, very tasty. The Duck Liver was super smooth and came on a cigar of grilled bread and topped with some sweet blackberry reduction...also super tasty. The Duck Confit was a half duck, foie gras, and a plum and sumac chutney...wonderful. Along with these we ordered some of my go-tos like the Roasted Bone Marrow and Ahi Cigars and the my favorite cocktail the Freddie. Still my favorite restaurant on the island and hopefully one day will get to try the tasting menu on the counter.