Page 11 - MIN TTC JAN 3, 2015
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LOCALSaturday 3 January 2015
Pure Beach Bar Lounge and Restaurant New Menu Revealed
PALM BEACH - Located at of beach-vacation dishes, peppers, topped with feta ing chicken wings, kabob Canadian will appreciate
Divi Aruba Phoenix Beach befitting this charming all cheese and Kalamata ol- and fried fish fillet tenders. the popular O’ Canada!
Resort, Pure Beach is a day lounge, bar and res- ives; and the Tuna Tataki, As creative sides, diners Poutine on the menu, along
casual all day dining café taurant, in the island’s most delivers sesame crusted will love the Pure Beach with other options such as
and bar with European relaxed beachfront setting. seared ahi tuna, served Signature Fries, French fries Tex-Mex Baked Potato, BBQ
beach club aesthetics. En- over a wakame seaweed topped with salt, pepper, Baked Potato, and Veggie
circled by the waters of the You will find Caribbean salad with a teriyaki glaze truffle oil, Parmesan cheese Lover’s Baked Potato, with
freeform resort pool, and Fish Tenders on the menu, and wasabi aioli. and garlic, mixing French all the trimming.
bordered by the spectac- made of crispy and flaky The menu goes on the in- fries with sweet potato fries. An especially designed
ular beachfront, the café flash-fried grouper, served troduce the Mojo Chicken pizza menu ideal for shar-
is outfitted with comfort- with a mango lime dipping Quesadilla, in a spinach ing features Pure Beach’s
able couches for lounging sauce. The Shrimp & Sea- tortilla filled with melted Pure Pizza, deliciously thin
along with low tables and food Ceviche is brimming cheese and grilled chick- and crispy crusts including
chairs, a friendly dining with shrimp, scallops and en, served with pico de Pizza Pepperoni, Margarita,
room set up and plenty of calamari infused with lime gallo, guacamole and sour Mojo Verde, and Italiano,
stools at the bar, all deco- and fresh herbs, served with cream, and the star of the with a hearty sausage &
rated in a chic beige and pickled onions and pep- lineup, the Kobe Sliders, mushroom sauce.
white color scheme. pers and a coconut cock- featuring three mini wagyu You may combine your
This week, the curtain went tail sauce; the Greek Beef kobe beef burgers, topped meal in the restaurant’s fun
up on a refreshed menu Tenderloin Kabob, flaunts with Gouda cheese and ambiance with a chilled
featuring incredibly deli- tenderloin tips, onions and red wine caramelized on- drink, your pick from a
cious food, artistically plat- ions. The Pure Beach Sam- great selection of wines, or
ed and served in generous pler is a great idea, for a hand crafted cocktail.
portions. friends to share a sampling Best of all, because Pure
The menu was inspired of the restaurant’s most Beach delivers an open-air
by the culinary team of popular appetizers, includ- lounge, a laidback beach-
chefs at Divi Resorts, with front bar, and a casual res-
famed Corporate Execu- taurant, go ahead and re-
tive Chef Matt Boland, at lax, pick your spot, soak up
the helm. Chef Matt re- the warm Aruban sun while
ports researching classic enjoying a drink or two,
Caribbean sauces and and a snack between fre-
garnishes, as well as using quent dips in the ocean. q
past menus as resources,
bringing back top favorites
in novel presentations, us-
ing the freshest fish, meat,
vegetables and herbs
available on the island,
and conducting extensive
tastings, with his team of
chefs and with guests, to
identify just the right type
LOCALSaturday 3 January 2015
Pure Beach Bar Lounge and Restaurant New Menu Revealed
PALM BEACH - Located at of beach-vacation dishes, peppers, topped with feta ing chicken wings, kabob Canadian will appreciate
Divi Aruba Phoenix Beach befitting this charming all cheese and Kalamata ol- and fried fish fillet tenders. the popular O’ Canada!
Resort, Pure Beach is a day lounge, bar and res- ives; and the Tuna Tataki, As creative sides, diners Poutine on the menu, along
casual all day dining café taurant, in the island’s most delivers sesame crusted will love the Pure Beach with other options such as
and bar with European relaxed beachfront setting. seared ahi tuna, served Signature Fries, French fries Tex-Mex Baked Potato, BBQ
beach club aesthetics. En- over a wakame seaweed topped with salt, pepper, Baked Potato, and Veggie
circled by the waters of the You will find Caribbean salad with a teriyaki glaze truffle oil, Parmesan cheese Lover’s Baked Potato, with
freeform resort pool, and Fish Tenders on the menu, and wasabi aioli. and garlic, mixing French all the trimming.
bordered by the spectac- made of crispy and flaky The menu goes on the in- fries with sweet potato fries. An especially designed
ular beachfront, the café flash-fried grouper, served troduce the Mojo Chicken pizza menu ideal for shar-
is outfitted with comfort- with a mango lime dipping Quesadilla, in a spinach ing features Pure Beach’s
able couches for lounging sauce. The Shrimp & Sea- tortilla filled with melted Pure Pizza, deliciously thin
along with low tables and food Ceviche is brimming cheese and grilled chick- and crispy crusts including
chairs, a friendly dining with shrimp, scallops and en, served with pico de Pizza Pepperoni, Margarita,
room set up and plenty of calamari infused with lime gallo, guacamole and sour Mojo Verde, and Italiano,
stools at the bar, all deco- and fresh herbs, served with cream, and the star of the with a hearty sausage &
rated in a chic beige and pickled onions and pep- lineup, the Kobe Sliders, mushroom sauce.
white color scheme. pers and a coconut cock- featuring three mini wagyu You may combine your
This week, the curtain went tail sauce; the Greek Beef kobe beef burgers, topped meal in the restaurant’s fun
up on a refreshed menu Tenderloin Kabob, flaunts with Gouda cheese and ambiance with a chilled
featuring incredibly deli- tenderloin tips, onions and red wine caramelized on- drink, your pick from a
cious food, artistically plat- ions. The Pure Beach Sam- great selection of wines, or
ed and served in generous pler is a great idea, for a hand crafted cocktail.
portions. friends to share a sampling Best of all, because Pure
The menu was inspired of the restaurant’s most Beach delivers an open-air
by the culinary team of popular appetizers, includ- lounge, a laidback beach-
chefs at Divi Resorts, with front bar, and a casual res-
famed Corporate Execu- taurant, go ahead and re-
tive Chef Matt Boland, at lax, pick your spot, soak up
the helm. Chef Matt re- the warm Aruban sun while
ports researching classic enjoying a drink or two,
Caribbean sauces and and a snack between fre-
garnishes, as well as using quent dips in the ocean. q
past menus as resources,
bringing back top favorites
in novel presentations, us-
ing the freshest fish, meat,
vegetables and herbs
available on the island,
and conducting extensive
tastings, with his team of
chefs and with guests, to
identify just the right type
