Rosewood Sand Hill launches a lively poolside experience, unveiling an exclusive menu influenced by Chef Ravi Kapur of Liholiho Yacht Club

Rosewood Sand Hill is pleased to unveil a new menu created by Chef Ravi Kapur, the mastermind behind the acclaimed San Francisco restaurant, Liholiho Yacht Club, to bring an exclusive experience to guests of the luxurious urban retreat in Menlo Park. Launching on May 1 and available through the summer season, the new menu will feature a selection of summer-time dishes that fuse the flavors of Hawaii with the best seasonal produce and ingredients from Northern California.

Chef Ravi Kapur has been cooking in San Francisco for over 20 years, extending his Hawaiian upbringing and multi-ethnic heritage into his cooking style and vision for Liholiho Yacht Club, which has consistently caught the attention of locals and travelers alike for its energetic ambiance and innovative dishes. Bringing his expertise to Rosewood Sand Hill, Chef Ravi’s exclusive menu will feature a perfect blend of spices and techniques from his Hawaiian, Chinese and Indian roots while celebrating California’s local farmers, fishermen and purveyors for sustainably sourced meats and produce. Dish highlights include Kennebec potato chips seasoned with furikake and served with a caramelized onion dip; a tuna poke bowl with line-caught tuna, furikake rice, avocado, radish, spicy aioli and radish sprouts; a yacht burger topped with pineapple, bacon and kimchi bbq; and a fried chicken sandwich made with aromatic marinated chicken, cabbage slaw, pickled jalapeno and avocado ranch.

Arriving just in time for summer, the new culinary experience at Rosewood Sand Hill will also bring a vibrant new look to the property’s pool area, offering a sunny paradise atmosphere, reminiscent of Chef Ravi’s island roots. In partnership with Flor de Cana rum and The Bad Stuff tequila, the area will debut a colorful transformation with luscious foliage spread throughout the stunning sundeck and a Caribbean-inspired surf shack bar, complete with wood finishing and a blue tin roof to offer a more relaxed, tropical feel. A new beverage menu will offer refreshing Flor de Cana and The Bad Stuff cocktails, including the Lost in Translation, made with Flor de Cana 7-year rum, yuzuri, yuzu, shiso and citrus; and the Cali Cool, made with Bad Stuff Tequila mezcal, cucumber, jalapeno and lime for the ultimate paradisial experience.

“We are excited to bring a playful new culinary experience to Rosewood Sand Hill this summer, integrating Chef Ravi’s creative and fun dishes into the relaxed, yet refined vibe of the resort,” “Our property has always been the pinnacle of casual luxury, and we look forward to continually delivering high expectations for our guests in fun and nourishing experiences while celebrating the culture of the Silicon Valley.

Philip Meyer, managing director of Rosewood Sand Hill

With the intention of serving delicious, upscale food in a comfortable and celebratory environment, Chef Ravi brings his vision to Rosewood Sand Hill with an invigorating, exclusive menu of dishes meant to “take care” of the body and soul.

Set on 16 pristine acres and melding the rich heritage of relaxed California Ranch architecture, Rosewood Sand Hill offers an exceptional stay for travelers to Menlo Mark and delivers carefree luxury living to meet guests’ individual needs. Far more than a typical luxury stay, this property appeals to an array of guest experiences with resort-like amenities, lush, fragrant gardens and local charm. Hotel amenities include Sense® spa, which includes 13 treatment rooms, a fitness room and outdoor pool, as well as well-equipped and beautifully designed meeting and special event spaces. The resort’s signature Michelin-starred restaurant, Madera, and adjacent lounge spill into the outdoor space and offer stunning views of the pristine local landscape.