Kimera's global cuisine, like the restaurant's design, mixes a variety of flavors and textures, to create a stylish and affordable menu. The menu will feature international influences mixed with the freshest local ingredients.

Kimera's Executive Chef, Paul Gstrein, incorporates an array of international influences to make the restaurant's menu an exquisite collection of global fusion cuisine. He was formally trained in French cooking at the Villa Blanca Culinary School in Innsbrouck, Austria, and has since worked with such notable restaurants as Wolfgang Puck's Spago, Charlie Trotter's Restaurant, Brady Ogden's Lark Creek Inn, and Mark Peel's Campanile. Some of his unique dishes include soba noodle salad with grilled beef, mango, tomato, avocado, soft herbs, peanuts, and sticky soy; N.Z. lamb chops with curry sauce and "tinkerbell" pepper risotto; and atlantic salmon with wasabi potatoes, baby bok choy and soy shiitake mushrooms.

Happy Hour Nightly
Mon - Fri, 3:00pm - 7:00pm
Sat, 5:00pm - 7:00pm