Amassing rave reviews, the opening of The Somerset on Grace Bay, one of Provo's newest luxury resorts was unprecedented and unparalleled, with ensuing great expectations desirously high with anticipation for the debut of the resorts signature dining experience, O'Soleil.
Chic and avant-garde, O'Soleil introduces a refreshingly new fine dining experience coupled with an exceptional level of culinary sophistication. A combination that is a rare find, indeed.
A stylish originality awaits as you enter the Pearl Lounge Bar where rich, dark mahogany prevails in wall panels and furnishings, perfectly contrasted with white upholstery and accented with creative and imaginative lighting. The bar is the focal point of the lounge where a luminous mother-of-pearl surface crowns the entire bar, drawing immediate attention to its unique and delicate beauty. Continuing outdoors into the Zen garden, a towering wall of bamboo is the striking backdrop for a dazzling 'wall of water' creating a serene and harmonious atmosphere under a tropical island sky with a patio of lush, green grass.
The upscale and polished décor from the Pearl Lounge Bar continues to the main dining room and creates an aura that is luxuriously elegant, yet comfortable and inviting. A dozen glittering chandeliers suspended from a vaulted ceiling create sheer drama, while the padded walls, contemporary and artistic, exude pure style. The stunning contrasting effects of pristine white against rich mahogany continue throughout while exquisite gossamer veils ensconce the tall windows. Tables are meticulously set with fine linens, beautiful stemware and exotic mother-of-pearl flatware all set upon a veil of translucent silvery chiffon. Floor to ceiling tile mosaics lead to a second tier level reserved for private dining functions featuring an extraordinary hexagon-shaped room with an immense wall-wall 'wine cellar' coveting roughly 1000 bottles of fine wines, bordering on 200 labels from around the globe. If al fresco is your dining pleasure, experience 'The Terrace' overlooking the illuminated croquet lawn soothed by the rhythmic sounds of rustling Royal palms beneath an incandescent Caribbean sky.
Executive Chef, Stephen McGarrie artistically prepares O'Soleil's island infused world cuisine with his impressive culinary resume encompassing in excess of 30 years of international experience, including several accolades and awards.
Senses now fully inspired, we began with a delightful basket of warm, fresh, and aromatic baked rolls while contemplating O'Soleils' superb menu and sumptuous selection of evening specials. Compliments of the chef, a duck liver pate was served. Enduring, vivid flavours with the perfect fresh and lively tropical accompaniment, pineapple chutney.
The Conch and Lobster chowder laced with Appleton Jamaican Rum immediately appealed to my senses, incredibly creamy and smooth with tender chunks of the islands own natural delicacies, conch and lobster. Pacific Rim Scallops on Fire, an incredible combination of flavours and textures were grilled to perfection and served with a roasted pepper coulis, aubergine chutney and poppadom triangles. The Escargots in garlic butter were simply fabulous with an intense, dynamic flavour. Lastly, the Tequila Cured Salmon Gravlax melted in your mouth and was served with delicate, crispy shrimp toast, pickled vegetables and candied zest. Although all of our starter selections were treasures from the sea, O'Soleil also offers a truly innovative Caribbean New Style Caesar salad and a beautifully presented Tier of Marinated Organic Beetroot filled with chevre goat cheese and topped with baby Arugula and rice wine vinaigrette.
Lavish main courses, all equally alluring and appealing were enjoyed with our selection of 2001 Chalk Hill Estate Bottled Merlot. Rich in texture and body, earthy, deep chocolate and coffee flavours left a pleasant, lingering finish - the perfect enhancement to meat, fish and pasta.
The Prime Angus Filet Steak was simply an epicurean delight! Served 'Rossini' style the filet was topped with the inimitable, intense flavours of seared foie gras and an incredibly penetrating Portuguese Port wine sauce. Rossini style is named for the 19th century Italian Composer, Gioacchino Rossini, renowned and celebrated for his legendary passion for music, fine foods and rare wines. Savoury and enticing flavours, the Seared Tuna Steak was masterfully prepared, moist and succulent with sun dried tomato sauce and a delicate side of Basmati. A seafood aficionado, my husband could not resist the Fettuccini with Scampi, Lobster and Scallops. Skillfully prepared al dente pasta was bathed in a heavenly, creamy pesto sauce and topped with a generous abundance of seafood, sweet cherry tomatoes, peppery arugula and the delicious pungency of shaved Parmesan cheese. Selecting one of the main courses from the evenings' specials, a combination of wahoo and grouper was served curry style with a unique variety of condiments including mango chutney, cucumber yoghurt and eggplant providing a compelling melange of flavours and textures with a stimulating heat.
Yet to experience for future dining pleasures, a pasticcio of cutting edge cuisine including Roasted Australian Rack of Lamb with herb olive crust, Seared Teriyaki Salmon with glass noodles in an oyster sauce, Baby Breast of Chicken enveloped in a blanket of proscuitto in a creamy pesto sauce, Surf & Turf, Grilled Wahoo, Pan Fried Grouper and a Wild Mushroom Risotto infused with truffle oil.
When it comes to the 'Finale' portion of this dining experience, presentation is one of the first words that comes to mind upon reflection of our dessert dalliances - but hardly seems adequate or appropriate for O'Soleil standards. The desserts were virtually a work of art, fascinating and bedazzling to the eye, and comparatively divine and luscious to the palate. Personally entranced by the Trio of Exotic Asian Brulees, petite portions of Chocolate-Ginger, Green Tea and Coconut Brulee, each had an airy, almost ethereal flavour. Equally tempting, The Melody of White Chocolate Bavaroise, Milk Chocolate Parfait, Dark Chocolate Tart and Cardomom Soup are my choice of decadence to be savoured next time. The Bailey's Cheesecake with Mango Compote and Vanilla Tulle was heavenly, with profound flavours of coffee and chocolate courtesy of the matchless taste of Baileys Irish Cream. Chocolate Lava Cake was served with a Mojito sorbet in a sugar cage - need I say more? If your dessert dalliances run on the lighter side, an assortment of fruit sushi with a bittersweet chocolate dipping sauce, or a cheese plate with fruit and crackers may be more apropos. For our final, absolute indulgence, selections of cappuccino and espresso were the ultimate after-dinner pleasure.
Quite simply, O'Soleil is a truly unique and incomparable dining experience. Distinctive and pioneering in its atmosphere and décor, it may just compel one to pause and wonder, 'Am I still on the island of Providenciales?'
By Mandy Rostance-Wolf
Reprinted from "Where When How - Turks & Caicos Islands"
May/June 2007
