restaurant THE GOURMET
Summer 2014: Fresher, Lighter, Tastier…
at Ocean Club Puerto Banús It wouldn’t be Summer without an office lunch at Ocean Club, and although most of us have our firm list of favourite dishes we wouldn’t veer too far from, this year Head Chef Stephane Bruylant has once again surprised us with welcome developments and dishes which have surpassed our expectations. WORDs Marisa cutillas Photography © www.photographermarbella.com
T
he changes begin with the staff; Stephane has more Chefs working their magic in the sizeable kitchens, which he designed himself when he first took the helm of this hotspot some seven years ago. A dedicated pizzaoilo has also joined the team, guaranteeing that the pizza is as authentic as it gets. Stephane’s new philosophy, meanwhile centres on seasonal meals that satisfy, yet are still light enough so that diners can have a dip in the pool afterwards. The Belgian maestro has always been big on presentation, but this year takes the cake in terms of artistry and inspiration. Having recently become a dad again has clearly got Stephane’s creative juices flowing – the Chef has announced that this season will feature not one, but three menus, changing as the season hits peak temperatures. New starters this year include the Soft shell Ocean roll (a unique new sushi variety featuring crispy soft shell crab, cucumber, avocado and spicy mayonnaise). Instead of the standard nori, the exquisite interior is rolled into a slightly tart, limeflavoured wrap, made from fruit and finer in texture than traditional seaweed. Then there is the Rising sun roll, featuring wild Alaskan salmon, crab meat, cucumber, avocado, flying fish roe and mayonnaise. These are definite ‘musts’ for lovers of Japaneseinspired cuisine with a creative touch. ‘Le croque’, meanwhile, is Stephane’s personal take on the croque-monsieur: instead of normal ham, expect to find no less than pata negra, topped with flavourful cheddar cheese and juicy cherry tomatoes. Of course, if you are a regular at Ocean Club, fear not; all your old favourites are still there, including quesadillas, Vietnamese nems, pil-pil prawns, etc. Stephane is enamoured by world cuisine and indeed, influences from all over the world find their way into his menus. There are a myriad of new main dishes on the menu as well. Fish lovers must try the Waterzooi:
a light, airy soup featuring five flavourful fish: sole, wild Alaskan salmon, turbot, red mullet (salmonete) and crayfish. The soup, made by cooking fish in vegetable bullion and vegetables, with just a dash of cream, is a great way to stay in shape yet still feel completely pampered. On my most recent visit, I sampled the red mullet fillet, served with a coulis made of delicate watercress and a white wine sauce and oyster leaves (imported from Holland, they bear the distinctly magical flavours of the sea). Micro vegetables, as is turns out, are all the rage on the international culinary scene. My dining companions, meanwhile, decided to share one dish seemingly made to be enjoyed poolside: the Mini skewers, featuring three different kinds of meat: kefta lamb, chicken and beef, served with Stephane’s famous juicy Belgian fries and a refreshing tzatziki sauce. Those into Mexican and American cuisine will not be disappointed by the chilli con carne and rice (served with Nachos and guacamole, no less!) or the spareribs, marinated and cooked as they should
g Avda. Lola Flores s/n, Puerto Banús. Tel: 952 908 137. www.oceanclub.es 179 ReR OClub.indd 133
be – nice and slowly for ten hours, so they slide off the bone (the ribs are cut to encourage diners to tuck into the tender meat using only their hands). One of the highlights of our meal was the Beef Panini: a buttery tenderloin served on ciabatta bread with mozzarella, rocket salad and a fresh chilli vinaigrette. The creation, sliced into two and served in a lovely angled fashion, shows how traditional dishes can take on a whole new feel when a dash of daring is applied. Finally, if you are a curry fan, make it a point to try the Green Thai shrimp curry, jazzed up with mushrooms and paprika and served with steaming jasmine rice. Wash it down with a cool bottle of Cloudy Bay Sauvignon Blanc and you’ll probably make it an all-day affair. There are many more surprises you will encounter this year at Ocean Club: new salads, pizzas and pasta dishes to try. Stephane Bruylant has once again proven that true passion is not an inert quality; it grows, changes and thrives… it never ceases to bring a smile to our faces! ESSENTIALMAGAZINE.COM JULY 2014 / 133
6/23/14 4:20 PM