New menu items, bar menu and drinks abound at Fort Lauderdale dining hotspot
It might be a new year but it’s far from the same old – same old at 30 30 Ocean this winter. On the heels of an amazing holiday season, the team at this Fort Lauderdale dining gem – headed by executive chef Paula DaSilva – has rolled out a plethora of new offerings sure to keep diners and imbibers coming back for more.
First up: A new bar menu, featuring a bevy of well-priced small plates. Offerings ($9-$15) include shishito peppers with lime and salt; cheddar biscuits with honey butter; house-smoked fish dip with grilled bread; DaSilva’s signature pork belly tacos with kimchee and aioli and beef skewers with Greek yogurt sauce. Available from 5 – 10 p.m., the new bar menu perfectly complements 30 30 Ocean’s new cocktails such as Playing with Fire – house-made jalapeno-infused Cabo Wabo tequila with agave and cucumber – and a Homestead lychee martini with Ketel One vodka. One special addition – the Tipsy Turtle, made with Smirnoff blueberry vodka, blue curacao and fresh fruit juices; $1.00 of every sale of this drink will be donated to the Sea Turtle Conservation Fund. Overseen by 3030 Ocean’s restaurant manager and cocktail enthusiast Taylor Hall, the bar program also features House infusions ($14); available straight, on the rocks or mixed in a cocktail based on a customer’s preference or bartender’s suggestions. Notable options include American Harvest vodka/candy cane and Nolets gin/fresh rosemary.
But leading the charge in all-things-new is the menu, which continues to evolve under DaSilva’s auspices (she returned to the kitchen of 3030 Ocean as executive chef last summer). Though seafood remains a major part of the restaurant’s recipe for success, DaSilva has brought a rustic, farm-to-table influence to the proceedings, resulting in a gorgeously balanced menu rich with offerings from the land, sea and air. An overview follows; full menu available upon request:
Sea Bar: Corvina Ceviche (cilantro, jalapeno, aji Amarillo, red onion, lime, olive oil)
Starters: Local Burrata (Homestead tomatoes, olive purée, Swank Farms baby greens)
Pulled Pork Lasagna (ricotta, pickled tomatoes, smoked onions, goat cheese)
Crispy Duck Confit (sweet pea purée, pickled onion, quail egg)
Baked Goat Cheese Salad (Swank Farms baby greens, Florida citrus, candied almonds, local honey)
Entrées: Grilled Black Grouper (black eyed peas, smoked ham, collard greens, olives)
Seared Scallops (creamy Carolina Gold rice, wild mushrooms, pecorino, eggplant)
Palmetto Creek Farms Pork Chops (Brussels sprout and potato salad, mustard, greens, carrots, jus)
Grilled Beef Tenderloin (duck fries confit, braised greens, fried egg)
Desserts: Florida Oranges & Olive Oil Cake (lemon thyme ice cream)
Warm Coconut Rice Pudding (Homestead strawberry jam, cashew biscotti)
3030 Ocean is located at the Fort Lauderdale Marriott Harbor Beach Resort & Spa, 3030 Holiday Drive. Happy Hour is offered from 5 to 7 p.m.; dinner served nightly beginning at 6 p.m. Reservations are suggested. Telephone: (954) 765-3030; http://www.3030ocean.com.
About Fort Lauderdale Marriott Harbor Beach Resort & Spa
Fort Lauderdale Marriott Harbor Beach Resort & Spa is Fort Lauderdale’s premier resort, sitting on 16 oceanfront acres, including a quarter mile of private beach. The palm tree-lined grounds, luxurious spa, award-winning fresh American seafood at 3030 Ocean and soothing suites provide the perfect, rejuvenating escape. Located just 10 minutes from Fort Lauderdale/ Hollywood International Airport, Harbor Beach Marriott Resort offers guests tropical seclusion with all the exciting dining, shopping, entertainment and cultural options of the city at its doorstep. See yourself at Fort Lauderdale Marriott Harbor Beach Resort & Spa –
www.marriottharborbeach.com. To stay up to date on the latest news and happenings follow us on Twitter at @HBMarriottFL and Facebook http://www.facebook.com/HarborBeachMarriott.