Sérêvène at Hotel Greystone is led by Executive Chef Pawan Pinisetti, blending French rotisserie technique with Japanese izakaya influence. Suckling pig carved tableside is a signature, built around seasonal local produce.
Only you see this. What you ordered, what you'd order again, the table to ask for.
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Chef Pawan Pinisetti runs a 21+ dining room inside Hotel Greystone that marries French rotisserie tradition with Japanese izakaya thinking. The lobster uni alfredo has become the dish most associated with Sérêvène; the suckling pig carved tableside is the theatrical close. A nearly perfect 4.9 OpenTable rating across hundreds of covers reflects the kitchen's consistency.
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