The Marina

Dune is situated on the west wing of the lobby level of the Ocean Club. Perched atop a white sand beach and a beautiful ocean view. Created and still owned by French-born restaurant guru Jean-Georges Vongerichten who is a big star in New York. The furniture is charcoal-gray and black, a teakwood floor that evokes a yacht's, and a sweeping view of the ocean! Dune’s is considered be among the finest Dinning in the Bahamas.

We had to split into two tables because they could not sit 16 of us in one table. The two tables are just behind one another so we were o.k with that!

The 1st course

Dune offers a creative fusion of Asian and French cuisines with a Bahamian twist. This is my first Asian/French fusion experience.

Steamed Mussels and Clams with Lemon Grass, Basil and chili's.

We all agreed that the broth was a little too sweet.

Chili-Garlic Shrimp with Egg Noodles

Iceberg and Foie Gras Mignonette, Asian Pear and Asiago.

The foie was fresh, cirspy on the outside and very good.

Crab Cake with Avocado, cucumber, Lime and Crystalized Ginger

Crispy goat cheese Fondue, Frisee, Caramelized Pecans, Asian Pear vinaigrette.

Shaved Salmon on Garlic and Herb toasted bread

This is called the Black Plate (for 2 people). On the plate you will find Quail with Thai spices, Crab Spring roll, Shrimp Satay, Lobster Daikon, and Tuna in Rice Paper.

4 kind of Sauces to go with the black plate! The 1st one is a Tamarin sauce, the 2nd one is sweet and sour, the 3rd one is Nuoc mam pha, and the 4th one is nuoc Mam with ginger. Hoa was surprise to see Nuoc Mam in a French restaurant !

So far the 1st course was o.k. For us it is too heavy Asian influenced. I think Caucasian folk will enjoy this type of food more than us because it is very exotic and out different.

Next...The main Course

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