pureocean the new Divi Little Bay Restaurant
The heat these past weeks has been just too much. Seriously; who needs to be in a kitchen making food when it is like this? Well, the chefs who are making restaurant meals have to. Fortunately, they have air-conditioning in most restaurants but there is none at home, so we were thrilled to be invited out to dine one evening last week. We were off to taste Italian cuisine with a Caribbean twist at the new pureocean Restaurant.
The venue is a particularly beautiful one, especially on windless and cloudless days. Divi Little Bay pureocean Restaurant is situated almost on the beach with a view of Saba standing proudly across the water. On the evening we went, we could see Saba rising majestically on the horizon with just a small, white cloud capping the topmost peak.
Floor to ceiling glass walls are on two sides of the dining room, allowing one to be seated at beautifully set tables in the cool air-conditioning while gazing out at the white sand beach, the gorgeous Caribbean waters and the azure sky, which, when we were there, was tinged with an array of pinks as dusk descended.
This particular evening we were extremely fortunate to be the lucky tasters of the chef's new menu. Executive Chef Iwan has been instrumental in designing this menu and some of the dishes are truly outstanding. Out first taster was an amuse bouche of the crab and corn soup. This delectable soup has roasted corn kernels and lumps of crab meat. It is on the menu as a starter along with other great sounding soups and salads.
We were then served something that should be on everyone's menu every day. Absolutely Local meets Asian we devoured a pan-fried salt fish eggroll served with a mango teriyaki chutney that had a zing and kick to it; love these fusion dishes.
The third taster was so more-ish that next time a full meal (starter, main and dessert) should be of the Spiny Lobster Ceviche. In this dish, the lobster is boiled lightly enabling the meat to be taken from the shell. The meat is then covered with a citrus and mango sauce that has a kick from Serrano chilies, a plantain crisp adorns the dish when it is served.
For our fourth course, we were served a delightful Rendang Curry made with goat meat. This was so good – a highly recommended dish – nope; you can't tell that it is goat meat at all.
We were then served a trio of pasta. A favourite was the Bucatini Carbonara with Pancetta, Reggiano cheese and Green Peas in a cream and truffle sauce. The other two pastas we got to try were delicious – one had braised lamb and the other had seafood.
Almost at the point of being totally satiated, we were then served a plate of lamb rack and filet mignon; choosing which of these two should be the main course next dinner is hard. The lamb was perfectly cooked and matched sublimely with the Port Wine reduction, onions and roasted potatoes. The filet could not have been more tender, pan seared and served with a morel mushroom sauce touched with Cruzan Spice Rum and a side of pureed sweet potatoes.
The wines from the cellar were a fabulous choice that complimented each course. Finishing this gorgeous meal, we enjoyed a dessert slice filled with fresh berries garnished with cream and a glass of the good old bubbly – what more could one ask for?
Friendship, laughter and lots of great conversation always make an evening most enjoyable, but having good food in a delightful setting takes the evening to a higher level.
Divi Little Bay Beach Resort
Reservations Phone: + (721) 542-2333 ext. 3477
Hours: 6:00 - 9:30pm
Cuisine: Italian / weekly theme nights
Good: Indoor and beachside dining
Credit Cards: Visa, American Express, Discover, MasterCard
Vegetarian/Vegan dishes: Yes
Staff friendliness: ****
Restaurant cleanliness: ****
Food quality: ****