With Avocado, Mango and Fresh Hearts of Palm. The lobster was exceedingly fresh in texture, with a subtle sweeetness and even more inconspicuous notes of spice and herbs. The dark green component on top was a mixture of mint, cilantro, and basil. The lobster itself was marinated in Thai fish sauce, honey, shallots, and garlic. The result is phenominal. This is Chef Keane's signature dish and I can certainly see why.