The tranquil, laid-back ambience of the new look Fish Bar is a world away from the bustling city outside the hotel’s walls. Situated in a cabin next to the hotel pool, it brings the outdoors indoors with a symphony of warm wooden surfaces, from the teak of the floor to the acacia of the furniture and wall panels. Add the calming views of forested mountains, and a design that lets natural light and air flow through the space, and you have the recipe for the ideal relaxing, recharging environment in which to sample the finest that the oceans have to offer.

Here the Fish Bar delivers in spades, with JW Marriott executive chef Tony Wong, Fish Bar head chef Ronnie Wong and their team serving up a beautifully balanced menu that combines a line-up of classic seafood dishes with tempting innovative choices such as French blue prawn tartare with chilli lime gel, Vietnamese tiger prawn tacos and Alaskan king crab risotto. The latter especially uses herbs grown in the adjacent JW Garden, where guests can also take a rejuvenating stroll amid the greenery. Other dishes using herbs from the garden include an organic water farm green salad and selected desserts.

The commitment to sustainability at the Fish Bar runs deep, and a responsible approach to sourcing is taken with everything from the wood for the furnishings, to the ingredients used in the kitchen as well as in the drinks. Fish Bar’s signature lemonade is bittersweet as it uses the whole lemon including the peel, reducing food waste.

Chateau de Lugey Blanc des Cabanes, a fruity and delectable wine aged in an underwater cellar, blends elite winemaking with eco-friendly practices – in France, the underwater cellars where the wine is aged serve as a habitat for aquatic life, whilst also providing an environment with consistent temperature and pressure, stabilising and conserving energy needed to age wine. The bar also collaborates with distributor ecoSpirits, using a closed-loop distribution system to source spirits whilst reducing carbon footprint.

This commitment to sustainability extends beyond the bar. Oyster shells are turned into substrates for reefs, in partnership with The Nature Conservancy, staff uniforms designed by students from Caritas Bianchi College of Careers use environmentally friendly fabrics made with coffee fibres and recycled plastic bottles, menus are digital, portable lamps use rechargeable LEDs, and coasters are made from water absorbent ceramic. Meanwhile a partnership with Belu filtered water reduce single use packaging. There’s never been a more delicious way to do your bit for the environment.