The Point

The Point Review

If you can have just one splurge in Bermuda, here's where to do it. Swiss executive chef Serge Bottelli uses local produce in his flawlessly crafted entrees. Caramilized sea scallops or champagne risotto can be followed with mushroom-crusted sea bass or grilled swordfish with shrimp. To save money you can request a smaller portion of any dish for about three-quarters of the price. There's also a set four-course dinner for $82 and five courses for $95. Sunday brunch is also available November through April. Adjoining the restaurant is a quaint English-style bar decorated with political cartoons and prints; the perfect stop for a pre- or post-dinner drink.