When was the last time you experienced Simba?
Secluded and tucked away within the lush and tropical grounds of the Turks & Caicos Club, Simba Restaurant and Bar is a 
memorable and exceptional dining experience not to be missed. From the charming gingerbread trim to the comfortable and inviting bar, Simba has created a dining atmosphere that exudes classic, casual Caribbean warmth coupled with tropical splendour. Ultimate alfresco dining is poolside, flanked by majestic palms enveloped in fairy lights under a blanket of stars, or still outdoors but ensconced under cover or indoors, in the cool, air-conditioned dining room.
A refreshing cocktail at the bar seemed to be a perfect way to begin our Simba experience. Proprietor, Tony Arata is a familiar face on Provo whose more recent presence at Simba connotates professionalism and impeccable service. A completely new and innovative international menu with a Caribbean flair is augmented by Tony’s nightly specials … and let it be known that Tony makes one amazing Mojito!
Dining completely outdoors, gently caressed by the warm tropical breezes under the beauty of a Caribbean night sky creates an ambience like no other … and often creates some of the most memorable moments of many Caribbean vacations. Our party of six began negotiating the offerings on the menu ~~ one of the more difficult tasks of the restaurant reviewer! While pondering the myriad of delectable and tempting choices, Tony was ever present to offer suggestions.
Compliments of the chef, Rolin Almonte, a ‘shot’ of vine-ripened tomato gazpacho was served. Refreshing, with earthy flavours and a deep intensity that only vine-ripened tomatoes can impart, our palates were now ready for the preview portion of the evening’s dining performance.
An appetizer special of the evening, iceberg lettuce wedge with crumbled blue cheese and walnuts may sound like a simple combination, but the end result was an applauded creation of tastes and textures and claimed to be, ‘Better than in NYC!’ Lean tenderloin skewers were also an evening special, served in generous portions, perfectly grilled to a delicious medium-rare. Served atop sautéed onions and mushrooms with just a hint of mint this dish emanated, “Huge aroma”! Simba’s award winning recipe for conch chowder is a Provo favourite, rich and delicious, and a must try when visiting the islands. An aficionado of steamed mussels, I am always thrilled to see them offered on island menus. Simba served up a savoury and mouth-watering heaping bowl, and I emphasize heaping bowl, of tender, juicy mussels in an ambrosial garlic and white wine sauce. Another favourite, tuna carpaccio was sliced paper-thin and crowned with shaved zucchini and Parmesan and a garnish of mixed greens. And last, but definitely not least of our samplings was the always popular, always classic, always aromatic and flavourful Caesar salad.
And now for the main performance! Roast Jalapeno chicken is Simba’s signature dish, and it is spiced to perfection, so don’t let the word ‘jalapeno’ intimidate you! The night’s special of fresh local Wahoo was served with a ‘kick’ compliments of the red pepper Creole sauce. Rare, pan-seared yellow fin tuna, another treasure of the sea, was served with a wasabi Soya sauce and the incredible presentation was only surpassed by the deliciously succulent flavours. For pasta lovers, the seafood fettuccini was an abundance of mussels, clams, shrimps and vegetables served on a bed of perfectly prepared al dente pasta and smothered in a velvety, rich and creamy garlic sauce. Last from the bountiful selection of seafood choices, the shrimp tempura arrived in the configuration of a ‘tower’. Mammoth size shrimp, tender and juicy were doused in the famous tempura batter then plunged and deep fried to a golden brown and served atop grilled pineapple with a sweet and sour sauce. The presentation on this one prompted a chorus of oohs and ahh’s from the entire table, which was followed by captivated silence from my dinner companion. My Angus beef tenderloin was the last of our main course offerings, grilled to perfection, impregnated with peppercorns and bathed in a luscious green and black peppercorn sauce, perfectly complimented with garlic-mashed potatoes. An evening of culinary creations worthy of a standing ovation! Be warned, the portions at Simba are very generous, and the original and artistic presentation of all courses is undeniably worthy of mention.
A 2004 Bella Glos Pinot Noir from the Santa Maria Valley was chosen to enhance our menu choices for the evening. A ‘meaty Pinot’ with intense flavours, this red received rave reviews and was enjoyed equally with all our menu selections be it meat, poultry, seafood or pasta.
Engaging conversation, remarkable wine and outstanding food, all enhanced by that incomparable al fresco atmosphere. A memorable evening indeed, with one last act to enjoy. Ample appetizer and main course portions aside, no one would dare even consider leaving without considering dessert! A simple yet sumptuous dessert menu enticed us to sample and share the sinful chocolate truffle tart. Without question, absolutely the proverbial ‘to die for’ dessert, where the only guilt that should exist here should be for those who do NOT order it! The decadent banana tempura was naturally sweet and luscious. Perfectly ripened bananas were dunked in tempura batter, deep-fried to a golden brown with a delicate drizzle of caramel. Dessert was further embellished with a selection of specialty coffees … I highly recommend the Café Simba … rich and aromatic freshly brewed coffee enhanced with brandy and kahlua … the piece de resistance to a perfect evening.
Now … when are you going to experience Simba?
By Mandy Rostance-Wolf
Reprinted from "Where When How - Turks & Caicos Islands"
November/December 2006
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