I met 3030 Ocean’s creative Executive Chef Paula DaSilva and was immediately impressed with her creativity in preparing not so simple dishes bursting with unique flavor profiles. She has earned rave reviews upon her return to 3030 Ocean for her updated menu at the Harbor Beach Marriott’s highly rated restaurant. Last fall, she introduced her new menu and invited us to sample her soulful creations.
3030 Ocean, known as a local destination for fresh seafood, will now include Paula’s signature style “refined and rustic” soulful cookery. Her precise technique adds an extra element of creativity: “My goal with the new menu is to broaden the scope of 3030’s offerings and introduce new dishes, new styles and new inspirations that complement some of the elements that 3030 is known for.” Our dining adventure begins… enjoy the ride ~Burger Belle with photos by MRA Photography.
Our dining adventure started with a stunning seafood platter of wild gulf shrimp, ahi tuna poke with crunchy macadamia nuts and a trio of house made dipping sauces that had us going back for seconds.
Grilled brussels sprout “caesar” sprinkled with earthy parmesan reggiano, salty anchovies and crisp garlicky croutons was the stand-out dish of the evening. The charring of the sprouts before shredding them into a salad was an unexpected taste sensation. The rustic style bronzino ‘en papillote’ came encased in a paper bag bursting with wild mushrooms, cauliflower, potato and scallions enrobed in a tart preserved lemon emulsion.
Signature seafood dishes included grilled scallops and succulent butter poached lobster.
The outstanding house made soft mozzarella reminded me of my Sicilian Grandma’s rustic Burrata amped up with bright heirloom tomato and an amazing olive basil purée that brought all the elements together. You will not want to share this appetizer. The perfectly seasoned medium rare grilled beef tenderloin was charred on the outside, topped with a warm sunny side up duck egg and enhanced with a zesty chimichurri sauce. This flavorful cut of beef was executed perfectly and made a great surf & turf paired with the lobster.
Desserts were crafted with creamy elements balanced by texture and just the right amount of spice. The warm and decadent Nutella bread pudding was studded with pecans, juicy cherries and cayenne ice cream. The not so traditional carrot cake is full of nutty pecans with fresh floral notes of homemade orange ice cream.
3030 Ocean | Fort Lauderdale’s Harbor Beach Marriott Resort & Spa
3030 Holiday Drive Fort Lauderdale Florida 33316
Facebook: 3030 Ocean
Read more in my December Bites Column in Go Riverwalk Magazine.