Dinner reviews are always a team favourite at Spotlight, but when they come with far-out retro sounds and the chance to dress up and hit the dancefloor, they’re even more welcome. And that’s just how it played out when we were invited by Nassau Beach Club, located towards the southern end of Playa d’en Bossa, to experience its weekly 1960s-themed event, Flower Night.
Seated at a table on the terrace, overlooking the beach bathed in the soft light of the evening sun, watching the ‘beautiful’ people frolicking on the sands before us, it felt like we’d been transported back to southern California in those heady, freedom-loving days.
As if from nowhere, a bowl of foaming dry ice festooned with cinnamon, mint, and citrus fruits appeared. Smelling divine, the dense smoke cascaded over the edge and across our table like a mysterious mist from decades past. It certainly went a long way to heighten the atmosphere! Pure magic for the senses!
Given the searing heat in these dog days of summer, it's always nice to be offered some glasses of refreshing water on arrival.
A tangy alcoholic margarita and the Captain Morgan 0.0%, with pineapple puree, lime juice, cinnamon syrup, coconut water and chocolate bitters got us off to a flying start!
Light and fluffy, the savoury doughnuts filled with provolone, dried tomato and basil were fun to eat.
Turning our gaze to our immediate surroundings, we took in the scene: flashing discotheque lighting (tho’ not a lava lamp in sight), people of all ages - some togged out in their flower power best - smiling and laughing, as Nassau’s staff glided around taking orders and bewigged entertainers, mic in hand, traipsed among the aisles belting out 60s classics and lifting the spirits of those present. Seriously, it’s not easy staying in your seats!
Very quickly, the starters arrived. The coca - a local pizza-like confection - came with a generous topping of sobrassada (spiced pork sausage), drizzled with honey. The pairing was exquisite: the smoky, slightly fatty flavour of the former contrasting beautifully with the honey's floral sweetness, achieving the perfect balance.
The first true revelation, however, came in the form of the roasted (yellow) beetroot stuffed with goat’s cheese, and topped with caramelised walnuts, apple and citrus fruits. Beautifully presented, the ravioli-like bites resembled little flying saucers packed with flavour floating on an exotic bed of nutritious accompaniments.
The third starter was a tartare made of wild almadraba tuna (a highly prized cut from the region of Cadiz, on the Atlantic Coast of southern Spain). Comprising an ample portion of succulent tuna alongside spicy mango foam - we even discovered passion fruit - it was served in a large rice cracker. Piquant, rich, and mildly acidic, it was another gold record in terms of optics and taste!
The psychedelic troupe on one of their many rounds. Further culinary creations then ensued in the form of the main dishes.
Served with pistachio, basil vinaigrette and black rice (done to a T), the lovely, tender beach squid was yet another example of Nassau’s penchant for picture-perfect plating. For those of us who had never been before, it was mind-blowing gastronomic artistry, but when you consider the stature of its two head chefs, Philippe Ingremeau and Damian Martinez, and the fact that this temple to all things divine is approaching its second decade in business, it all makes perfect sense.
It was accompanied by sea bass loin in a yuzu hollandaise sauce foam with crab and white asparagus.
Light and fluffy, the Chantilly cream came with tiny slivers of strawberries, raspberries and blueberries and a chocolate crumble beneath.
Nassau's fare, though certainly not inexpensive, is fully justified by the exceptional quality.
So, next time you get the urge to grab your kaftan, don your bell-bottoms and get your summer of love vibe on, remember, every Saturday, Flower Night at Nassau Beach Club is where it's happening.
Don't miss out! Book your dinner here.
