Bonaire Culinair to Experience Island Dining

Cadushy cocktails and sunset.

We decided to start the night with a salú (a toast to your health) for another fun-filled day in paradise. While we watched the sun set, we enjoyed our refreshing Caribbean cocktails. Our server, Jonathan, recently created a signature drink called Rincon Breeze. It is a fresh mixture of Bonaire’s Cadushy Rom Rincon, lime juice, ginger ale, and a splash of Cadushy liqueur on top.

As we were enjoying our cocktails, Chef Brandt arrived tableside with fresh homemade focaccia bread and a trio of dipping sauces: pesto made with basil from the chef’s garden, herbed butter, and garlic sauce with a touch of miso. As we sampled each sauce, we were impressed by the unique and delightful flavors. We even decided to keep the sauces on the table for possible use later, but the dishes were so flavorful on their own, that we never needed extra flavors.

After the special three-course menu was presented to us by Chef Brandt, we chose our selections from two appetizers (and one can be presented as a vegetarian option), four main courses, and one dessert. A few moments later, a complimentary bite-sized puff called tonijn soesje (tuna puff from the Dutch) arrived at our table in a colorful presentation. The flavors of the tuna, miso-mayonnaise and ginger melded together perfectly.

The appetizer course.

The option I chose was the Blue Marlin carpaccio with citrus fruits, celery, mango and nut dressing, arugula, and sunflower seeds. The ingredients worked so well together that it was truly a burst of flavor with every bite! As a person that does not usually order seafood, I stepped out of my comfort zone and finally realized I have been missing out on the finer things in life.

My dinner companion’s choice was the tortellini filled with shrimp in lobster sauce, lime fennel, tomato marmalade, and spring onion. She was blown away by the flavors and tried hard not to ask for a spoon to finish off the sauce!

Although we did not sample the vegetarian version of the tortellini, an option is available for mushroom stuffing in a mushroom sauce.  It sounded amazing and it may just warrant a second visit within the next two weeks.

My choice for the evening was the filet mignon from the Big Green Egg. It was cooked to perfection, served with asparagus, truffle gravy, glazed onion tarte tatin, and cream of brown onion. The steak was tender and perfectly seasoned. The truffle gravy, onions, and seasoning complimented the steak and enhanced its flavors. The onions were presented in different styles to complement the filet mignon. Each bite was a surprise as I experienced the different flavors and textures throughout the course. It was truly a melt-in-your-mouth meal.

My dinner companion had the catch of the day, which happened to be barracuda.  Her meal was accompanied by grilled cauliflower, beurre noisette, tahini sauce, and capers. She particularly liked the crunchy texture of grilled and smashed hazelnuts scattered throughout the dish.

The dessert.

The special menu for Bonaire Culinair offers a Caribbean baba-au-Rom Rincon cake served with tropical lime ice, caramelized pineapple, and passionfruit mousse stars. The fresh tropical flavors combined with the rum cake created the perfect ending to our dining experience.