Henry Onesemo
Henry is a passionate champion of the food and culture of his home country of Samoa. He blends innovative techniques with traditional storytelling and his heritage of cooking with fire and smoke to create the unique and award-winning dining experience at Tala.
KOKO SAMOA
An indulgent dessert that contains hot chocolate in its purest form made by roasting Samoan cacao beans over the fire, then crushing them into a powder, then paste and setting in styro-foam cups.
Vaisu Mussels with Coconut Mānuka Dressing & Puffed Buckwheat
A reimagined entrée creates a unique version of the traditional Samoan vaisu technique including chilled mussels topped with a dressing of coconut Mānuka tea, whisky-infused Mānuka Honey, pineapple juice and smoked coconut milk.
