Food Review: February Menu At Pink Beach

February 26, 2020

[Written by Mikaela Ian Pearman]

When one thinks of Pink Beach Club at The Loren, you tend to conjure up thoughts of a gorgeous Bermuda scene with blue ocean, gorgeous sky and the sound of waves crashing. And that usually means warmer weather.

But The Loren is still kicking in the winter, especially on the Food and Beverage side. With theme dinners and monthly specials, there is plenty happening at the stunning boutique hotel.

I was invited to try their February special menu at Pink Beach Club, which you’ve still got a few days to enjoy. The menu is three courses for $52 plus grats.

Before starters, I was offered to sample a spread of canapés including fried goat cheese, tuna tartare, short rib topped fried risotto and duck confit wontons.

For starters, I enjoyed Delicata Squash and Whipped ricotta with arugula and pepita. This dish had great textures – crunch and freshness form the arugula, the depth of the squash and the light whipped cheese. It was pretty delicious when you got it all on one bite – a stellar appetizer.

For the main course, I opted for Pan-Seared Lionfish and Grilled Shrimp with House made tagliatelle, mushrooms, leeks and Chardonnay emulsion. I didn’t eat the shrimp and didn’t miss them. The fish was perfectly seared and so fresh. But the fresh pasta was the star with a velvety smooth sauce, brightness of lemon and earthy mushrooms. I could eat this dish weekly and not get tired of it at all.

For dessert, I opted for Chocolate Fondant Cake with Vanilla Ice Cream. This version was decadent but not too strong with the chocolate flavour. There were a couple of candied nuts on the plate it was a fantastic unexpected texture.

Overall, this was an incredible meal and wonderful flavours. I’d encourage you to check out what they’ve got going on at The Loren this winter. I’m sure you’ll find something you like.


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