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Hard to believe ten years have gone by

The iconic One&Only Ocean Club in The Bahamas will celebrate the tenth anniversary of its acclaimed Dune Restaurant with an exclusive Tenth Anniversary Menu designed by Michelin-starred chef Jean-Georges for guests to enjoy during the month of October 2010.

One&Only Ocean Club is simply a magical place and I look forward to each and every visit.

The four-course menu and wine pairing begins with a Peeky Toe Crab Salad with Mango, Mustard Butter and a Cumin Crisp followed by a Chicken Coconut-Milk Soup with Galangal and Shitakes. Third course is Turbot with Chateau Chalon Sauce, Tomato and Zucchini followed by a Lamb Loin Crusted with Black Trumpet Mushrooms and served with a Leek Puree. For dessert, guests are treated to a Warm Chocolate Cake with Coconut Sorbet. “When we decided to open Dune at the One&Only Ocean Club a decade ago, the partnership was a natural fit,” says Vongerichten. “I am thrilled to celebrate this anniversary with guests of the resort and continue working with the spectacular flavors of The Bahamas for another decade to come. One&Only Ocean Club is simply a magical place and I look forward to each and every visit.”

Opened by Vongerichten in October 2000 and run by Executive Chef Alex Powell, Dune is an elegantly designed, 150-seat restaurant with sweeping, panoramic ocean views and a menu that fuses recipes from Vongerichten’s New York’s restaurants with traditional Bahamian influences. Lush local ingredients of the Caribbean – from fruits to seafood – are used whenever possible. To further illustrate Jean-Georges’ commitment to incorporating local ingredients into his cuisine, he engaged native Bahamian Teresa Kemp to design and maintain the organic herb garden that is located in front of the restaurant. Signature dishes include: Steamed Shrimp Salad with Avocado, Tomato and Champagne Vinaigrette, Roasted Pears with Gorgonzola Cheese and Black Pepper Caramel, Roasted Grouper with Aromates and Herb Mash, Local Lobster, Light Curry Sauce, Fried Plantains and Bok Choy, Sirloin Steak with Gingered Mushrooms, Soy Infused Sauce, Duck Breast Glazed with Cracked Jordan Almonds and Sautéed Foie Gras.

“Our relationship with Jean-Georges has helped One&Only Ocean Club create the ultimate guest experience by combining the finest accommodations with superb cuisine,” says Alex Kim, General Manager. “I encourage our guests to celebrate this anniversary with our team and enjoy the spectacular menu Jean-Georges has created for the occasion.”



Taken from the article, ‘Vongerichten and the One&Only,’ featured in WOW Travel, the Kiwi Collection's online luxury magazine.
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