This month, the HOT Magazine’s food review team was cordially invited to the dazzling Coco Beach Club.
Tucked away in a recondite yet accessible spot in front of the Hilton Hotel, lies this wonderful establishment, which one wouldn’t make out from the outside. But as we ventured in, we were very pleasantly struck by the refreshing ambiance. Modernistic yet classic, vibrant yet subtle, colourfully lit yet discrete, this funky beach club with upbeat music is the perfect setting for anybody’s idea of a stirred up night. We were conveniently seated in one of the many independent table booths, separated by a thin curtain of rugged texture for a more intimate and personal experience. And so, with the relaxing sound of their refreshing indoor waterfall, we began our meal.
First came the entree course, which started things off with a bang: a wonderful dish of smoked salmon, crisp potato nest, crème fraiche and Tzar Caviar. This was an absolutely delightful confection, brought in elegantly to the point where one felt bad to eat it. A beautiful smoky flavour emanating from the crunchy potato nest inundated the senses and combined splendidly with the fresh and genuine tones of the salmon. Adding a beautiful and soft, almost brie-like hint, was the crème fraiche. This was creamy, subtle and allowed the caviar to become more flavourful, which it did by accentuating its delicate taste at the end of the bite – All in all, a truly lavish way of inaugurating the dinner.
Next we were presented with a wonderful first course: the tostada with guacamole, seasoned shrimp, salsa and sour cream. This was another wonderfully constructed masterpiece, a colourful and vividly presented dish of which again we felt bad to dissect. This wasn’t done in vain however, as our expectations were matched and surpassed. First to grace the palate was the beautifully distinct essence of the seasoned shrimp, which with its characteristic taste set out the precedent for the rest of the flavours to follow. We saw then the creamy guacamole transpire, in which one could really make out the freshness of the avocados. All these tender mellow textures were brightly contrasted by the crackle of the tostada, which granted one a true sensation of balance. Finishing off the bite was the distinct taste of the ground pepper and the sweet detail of the red pepper – A splendid dish.
We were next presented with a dish that tasted as complexly as its name sounds: Whole wheat tortilla with goat’s cheese latte, topped with Parma ham and complemented with rocket leaves and tomato kisses. A first bite provided the palate with an intense flavour from the cheese, which made its way to the back of the cheekbones while the flavour of the Parma ham took centre stage. Then came hints of the truffle sauce, which in all of its grandiosity added to the meaty flavour of the cured ham. The element of freshness was provided by the petite cherry tomatoes, which at the same time gave a tangy touch. We enjoyed this one thoroughly.
To cap it all off, we finished by having the Pizza Neapolitan with goat cheese and Parma ham. The real delight of this was in the first taste of its thin crust: again like with the whole-wheat tortilla, the cheese took centre stage. The ham followed suit and complemented the smoky flavour of the crust, which along with the spices provided the palate with a fresh and distinct gamma of flavours.
As a whole, the experience that the HOT Magazine team had at the Coco Beach Club was one of delightful proportions. As the night continued to settle, the ambiance grew greater and we are certain that the good vibes continued well into the night after we left. If you haven’t been there yet, it is time that you set out to try it. We can bet that it will not be your last visit!
Coco Beach Club
032 908080
www.cocobeach.club