The Beach House is a boutique resort located at famous Grace Bay on Providencials in Turks and Caicos islands. The luxurious property offers elegantly designed 21 rooms and suites, overlooking the white sand dunes and turquoise blue waters. The accommodation is ideal for someone looking for an almost-private beach house style living, with top class service and great location. There is also a swimming pool, spa, gym, complimentary watersports equipment and bicycles, and fine dining available at the resort.
Even if you don’t stay at The Beach House, make sure to book yourself a 7-course tasting dinner at Kitchen 218. Ambient lighting and artful furniture decorated by the pool, create a Mediterranean feel around this elegant restaurant. Chilean born and world traveled, Chef Cristian Rebolledo of Kitchen 218, creates a globally inspired menu that you cannot find anywhere else on the island. He surprises the diners with creative cooking techniques and rare ingredients.
On September 29, 2014, I start this culinary dinner adventure with Chef Christian with a refreshing Tomato Gazpacho. For my second course, I am presented a too-beautiful-to-eat plate of beets salad. Edible flowers and micro greens create the look of an edible garden, drizzled with raindrops of pesto. (Too bad my nice camera fell in the water while kayaking earlier that day).
Next comes the Corvina Tiradito, thin slices of fish fillet swimming in black milk are a drastic contrast to the colorful salad I just had, but the onion cream and lemon air add a bit of curiosity to the dish. The flavors are nontraditional to the average diner, but they work.
My favorite was the Duck Sensation with crumbled blue cheese and truffle honey, served over mushroom ragout and micro greens. The theme of “food art” was well played out throughout the dinner, as I enjoyed looking at the dishes as much as eating them.
One can’t go wrong with a good pumpkin soup, especially when it is made from scratch with locally sourced ingredients. The soup was garnished with pesto and chili sauce. It was not too rich and very flavorful.
A Sous Vide Sea Bass was served as the sixth course. The Sous Vide Machine created a light piece of fish that was put on a bed of spicy curry lentils. A sophisticated dish on its own. With some French velouté sauce and mango gel, the journey got more exciting. I am not a big fan of Beef Tenderloin, but when properly cooked (meat is medium rare), and paired with mushrooms and shaved black truffles, there is no reason to leave a morsel on this plate.
Chef Cristian Rebolledo charmed me with more of his French culinary skills presenting the perfectly created Macaroons in three flavors – lemon, chocolate and vanilla!
After a meal this luscious, I just wanted to take a long walk on the white sand beach, under the moonlight, allowing all my senses to soak in the experience.
Click here to see Kitchen 218’s recipes and cooking tips.
