Parallel23 Restaurant Providenciales (Provo), Turks & Caicos Islands Reviewed Summer 2011
Parallel23 Restaurant at the Regent Palms Resort
As we entered the Manor House, my husband and I exchanged an admiring glance; both irrepressibly smitten with the breathtaking grandeur and undeniable glamour of the Regent Palms Resort. The nostalgic elegance and quixotic charm of centuries–old Great Houses of the Caribbean came to life as we strolled leisurely along the coral stone promenade of Palm Place. Flanked by fashionable boutiques and landscaped gardens, a magnificent fountain is the centerpiece of attention in the lush and verdant courtyard. When finally, our gaze turned to the Mansion, the social hub of the resort, featuring the Green Flamingo Bar and Parallel23, the resorts’ signature dining experience. Reminiscent of an old–world gentleman’s club, the bar exudes taste and style with an abundance of dark mahogany and luxurious furnishings; sumptuous sofas, chairs and elegant damask window coverings.
Steamed Blue Crab Rolls at Parallel23
Sipping a cool cocktail and taking in the last rays of sunlight, we were mesmerized and delighted to witness Parallel23 take on its evening metamorphosis. An enchanting illumination of towering date palms and magnificent Poinciana trees at once captivated diners on the terrace; while just inside, the excitement and animation of an exhibition kitchen amused and entertained. The scene was a classic one, the epitome of panache and finesse with servers decked–out from head to toe in starched white attire, all the way down to their shoes; presiding attentively and professionally over beautifully set tables of dazzling, white linens and vivid plate chargers. At first glance, this narrative could be construed as a romantic dinner scene in a novel... but this storyline and our ensuing culinary experience that followed was no work of fiction!
Wild Spot Prawn Appetiser
The limelight shines on Executive Chef Eric Vernice; fascinating to observe at the helm, he is incredibly gifted and ingenious in his craft and boasts a dynamic and comprehensive curriculum vitae. The menu is Eric’s creation and a fabulous read; an extensive, exciting and stimulating cart de jour you’ll be hard–pressed to put down! Unique and exceptional dishes are complimented by equally unique and exceptional sides, infused sauces and condiments. All eyes began to excitedly dart from chapter to chapter of this wide–ranging menu; collectively agreeing that this was going to be a complex and convoluted undertaking.
Compliments of the Chef, our thoughts were momentarily diverted by a scoop of smooth and creamy avocado mousse topped with a wonderfully tender prawn ceviche and a refreshing mango salsa. If this is Chef Vernice’s idea of an amuse bouche we were at once delighted! An always–welcome basket of a variety of breads and rolls was served with the traditional pat of butter, but also a fabulous and flavourful tapenade.
Grilled Swordfish Filet
I have to admit I was completely enamoured with the menu selections; original and exciting culinary consortiums with many offerings under the guise of Trio’s, Trilogy’s and Parallel’s. For Starters, my dining companion’s Parallel of Yellow Fin Tuna was a smashing combination of Tuna Tartare and Tuna Sashimi; a more than ample serving of tartare with a lovely hint of pickled ginger, soy sauce, lemon and topped with tender sprouts, served straight–up in a martini glass. The sashimi was barely seared and sliced delicately thin with a fantastic tomato jam, French bean salad and a salty Parmesan snap. Across the table, three Steamed Blue Crab Rolls were delicate and mild with a lovely Curry Coconut Emulsion and a crunchy Cucumber Julienne. My Sautéed Wild Spot Prawns with Espelette pepper prompted me to do some impromptu culinary research. Wild spot prawns are heralded for their sweet flavour and wonderful texture; spiced with Espellette Pepper, this palatable seasoning is grown in the southwest of France in the village of Espellette. A Char Grilled Corn and Avocado Salad with Cilantro and Mayer Lemon Vinaigrette had me gushing over this dish – which quite honestly, brought a whole new meaning to the term ‘melt–in–your–mouth’! As writer, I am auspiciously sanctioned to ‘taste’ everyone’s dishes... nice work if you can get it! That said, after sampling my husband’s Pan Seared Jumbo Scallops I was eager to sanction his entire plate! An accompanying Cauliflower Mousseline was remarkable with flavours heightened even further by a Vegetable Matignon – and the crowning touch, a Warm White Truffle Vinaigrette. We barely scratched the surface... also on offer, Trio of Quebec Fois Gras, Pink Bay Scallop Ceviche and a highly–recommended Caramelized Butternut Squash Ravioli, two soups and a bevy of ‘Garden Inspirations’.
Trilogy of Moulard Duck at Parallel23
Main Courses offered indulgences in Land and Sea. Again, a necessary evil to sanction representative tastes; at times, my dining companions can be downright disobliging, particularly when I feel the necessity to request a supplementary sample for journalistic accurateness – case in point with my husband’s Oven Roasted Wisconsin Veal Tenderloin. Attempts to garner a critique were futile as his words were few and far between with the exception of, “Haven’t you had enough?” The flavours of this perfectly roasted meat were even further enhanced with Lump Crab Meat, Roasted Gnocchi, Creamed Spinach and finished with an aromatic and scrumptious Port Wine Truffle Jus. Quite bewitched, bothered and bewildered with Parallel23’s mesmerizing menu – decisions eluded me until at last I seized the Trilogy of Moulard Duck. My philosophy was a simple one... three dishes are better than one! First, I had some more research on my plate – Moulard Duck. A cross between a female Pekin and a male Muscovy, this union of fowl results in a larger bird with meat that is very rich and concentrated in flavours – raised predominantly for foie gras. My Trilogy consisted of four actual plates; the first, a beautifully tender and succulent Oven Roasted Duck Breast; next, a Pan Seared Fois Gras which I would venture to say was probably the most luscious I’ve had the pleasure of experiencing to this date; and Duck Leg Confit. Ah, confit – we must give undulating gratitude for this age–old practice of cooking and preserving. A Specialty of France, it is quite simply a gastronomic delight – an absolutely unctuous creation so decadent and incredibly full of depth and flavour. The fourth plate offered Roasted Fingerling Potatoes and one of my personal favourites, a wonderful Frissee Salad – the piece de resistance? A Muscat Candied Orange Jus. The Fresh Fish Fillet of the Day, Branzini – a.k.a. Mediterranean Sea Bass was a lovely, medium textured and flavourful filet served in the appealing company of sea scallops and calamari and topped with a basil–infused pesto with garlic that left my fellow diner very satisfied with his choice, “Everything works well together,” he mused. Another delicacy from the sea; a perfectly Grilled Swordfish Filet garnered eulogies for its undeniable moistness and marvelous flavour and a Balsamic Reduction heralded for its intense and powerful ‘kick’.
Dark Rum Banana Flambe
A 2007 Flowers Pinot Noir from the Sonoma Coast was very light and fruity; a wine that paired well with our varied assortment of Main Courses and Starters. Light enough for the tuna; but with a nice tannin edge; also a great match with the red meat dishes.
It was an unexpected pleasure to meet Food and Beverage Development Manager, Jean Sebastien Richer. Conversant and knowledgeable he generously offered his expertise to guide us on our quest into the final chapter, dessert. Quite frankly, ‘Dessertation’ would be more apropos! Sensing envious gazes from nearby tables... or perhaps they were glares... together we indulged in the Belgian Chocolate Degustation to Share – a deluge of decadence on a dish featuring seven, yes seven scandalously sweet dessert offerings... plus Warm Cruzan Banana Brioche Bread Pudding, Dark Rum Banana Flambe and Tahitian Vanilla Crème Brulee! Like I said, nice work if you can get it!
Thoroughly entertained with our Parallel23 dining experience, but at the same time melancholy that our evening had come to an end; I had no other choice but to turn my thoughts towards the inevitable... a sequel!
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Related Topics
- Contact details for Parallel23 Restaurant
- Where To Stay in Turks & Caicos: The Regent Palms
- The Best Turks and Caicos Restaurants, Cafés and Bars
- Turks and Caicos Shopping Guide
- The Best Turks and Caicos Hotels, Resorts and Villas
- Things To Do in the Turks and Caicos Islands: Helicopter Tours, Boat Excursions, Parasail, SCUBA Diving and much, much more!
- The Turks and Caicos Spa Experience
- Turks & Caicos Weather Forecast, Climate and Rainfall Charts
