Pureocean Aruba Chef Wine Dinner

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CHEF'S 5-COURSE WINE DINNER

You're invited to join us for a wine dinner under the stars, in partnership with Divino wines!

Indulge in a 5-course tasting menu created by local Chef Gilbert, thoughtfully paired with wines curated in collaboration with Divino.

Limited seating available: Reserve early to secure your place call 297-736-5249 or email pureocean.aruba@diviresorts.com

FRIDAY, JUNE 27 | 7:00 PM PER PERSON EXECUTIVE CHEF GILBERT

AMUSE-BOUCHE

Mini Crab Cake

Crisp, golden crab cake topped with sambal-smoked paprika aioli and mango–Granny Smith chutney for a spicy-sweet balance. Finished with arugula, infused olive oil, and microgreens.

Wine: Serra da Estrela Albariño, Rías Baixas, Spain

Pairing: Bright, floral notes complement the chutney and aioli while balancing the crab’s sweetness.

COURSE

pureocean Salad

A mix of baby lettuces, blueberry compote, pumpkin 5-spice purée, beet vinaigrette with cilantro oil, and blue cheese crema.

Garnish: Charcoal crostini

Wine: Serra da Estrela Albariño, Rías Baixas, Spain

Pairing: The wine’s crisp minerality and fruit notes highlight the salad’s layered sweetness, tang, and herbal finish.

ND COURSE

Braised Spanish Octopus

Slow-braised in white wine and citrus, then oven-roasted. Served over baby rainbow potatoes, with pickled red onions, black garlic aioli, and yellow aji crema. Accompanied by cherry tomatoes, charred leeks, and herbed olives.

Garnish: Microgreens, basil coulis

Wine: Terrebonne Rosé, Côtes de Provence, France

Pairing: Notes of strawberry and peach enhance the peppers, while herbal hints and minerality pair with the smoky, savory elements.

Dill-Crusted Salmon

Oven-baked salmon with a fresh dill crust, shallot haché, misoponzu reduction, grilled asparagus, and crispy leeks.

Elouan Pinot Noir, Oregon, USA

The wine’s ripe red fruit and spice complement the salmon’s richness and umami-driven glaze.

Herb-Crusted Filet Mignon

Seared US Certified Tenderloin with thyme, rosemary, and black peppercorn. Served over roasted garlic mash, wild mushrooms, and black truffle cream with red wine jus.

Crispy onions, microgreens, Cabernet reduction

Black Stallion Cabernet Sauvignon, Napa Valley, USA

A bold Cabernet mirrors the earthy mushrooms and enhances the filet’s richness and sauces.

Warm spiced apple filling with citrus zest, topped with honey crumble. Served with salted caramel, ginger reduction, vanilla crème fraîche, and fresh apple.

Château Fontaine Sauternes, Loire, France

Sweet with vibrant acidity, the wine deepens the dessert’s warmth while balancing its salty and zesty notes.

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Pureocean Aruba Chef Wine Dinner by Divi Resorts - Issuu