Look no further than your backyard for one of the most memorable dining experiences you will ever encounter. Park Hyatt Aviara’s acclaimed Four Diamond, Vivace Italian restaurant, will exceed your expectations of service, ambiance and culinary performance.
A glorious yet charming landscape of mature trees, grassy areas and blooming flowers welcome you. The stunning porte cochere, complimentary valet parking, a striking fountain and a warm greeting, lure you to the entry where massive doors are whisked open in perfect harmony to reveal a breathtaking lobby. You are immediately enveloped in architecture so intricate and stunning it would take a lifetime to notice every detail. The grand entrance boasts a massive window which frames miles of lush hillsides and a pristine coastal view resembling an impressionist masterpiece.
Now, head down the wide, Tuscan hallway to the sounds of Vivace.
From the front of the house to the line chefs in the back, the loyal staff serve with pride and passion. Chef de cuisine, Kevin McCarthy leads the team at Vivace, featuring interpretive Italian cuisine. According to Park Hyatt Executive Chef, Pierre Albaladejo, “One dish can evolve over weeks and even months before making it to the menu”. Kevin and his team put a dish together, examine and revise it. It is then brought to the dynamic team of chefs who make additional suggestions. The synergy amongst the team is engaging as they each use their skills and expertise to collaborate in creating the perfect selection.
Each guest is personally guided through the unique menu which features a clever selection of “flights”. The flights are assigned Italian names denoting musical tempo, which allow you to choose “the pace” with which you wish to dine. Chef de cuisine Kevin McCarthy, captures the taste of ingredients and designs an artistic plate, translating his creativity into true Italian culinary masterpieces. Loyal Vivace guests are recently praising the Polpo Grigliato con Fuoco A Legna; wood fired, grilled octopus served with a sweet pepper crema, marcona almonds olive and calabrese chili oil. The octopus which is unusually tender and almost melts in your mouth, is sourced from Spain for its sweet flavor. Many ingredients are local and organic while others are sourced from around the world. An example is the Kanpachi Crudo con Pesca E Sale Nero where the kanpachi comes from a beloved fish farm in Hawaii. Chef Kevin takes a humble, classic bread and tomato salad and expertly transforms it into his scrumptious Panzanelle con Panattoni Cotta Di Parmigiano. Heirloom cherry tomatoes (from local Valdivia Farms) are sweet, perfectly ripe, and dressed in a tangy black olive vinaigrette with a rich black olive puree alongside. The panna cotta of parmigiano reggiano is creamy, nutty, and salty. The cucumber compressed in a vacuum machine provides a fresh, clean element, while the sourdough crouton creates just enough crunch to the dish with a touch of fruity olive oil. Atop sits a micro basil. THIS is what innovation looks like, a true artist breaking the rules in the best way possible. Chef Kevin is celebrating and honoring fabulous ingredients, Italian food, and everyone who has the privilege of enjoying his splendid cuisine.
Vivace’s award-winning robust wine list features some of Italy’s finest wines, as well as some hidden gems from lesser known regions making your culinary symphony experience complete.
It is only fitting the internationally acclaimed guitarist, Wolf Marshall, can be seen and heard at Vivace Friday and Saturday evenings from 6-10:00PM.
Top your evening off with an after dinner libation by one of the Lobby Lounge oversized fireplaces or take a stroll through the exquisite grounds…you will be satisfied and certain you have been transported to another time and place…certain to return again and again.
If you are looking for a command performance, experience Vivace! We say… BRAVO!