Download PDF - Taba Heights Magazine

Seafood Nights, held on Tuesdays and Saturdays, are the
restaurant’s most popular evenings. Additional seafood items
enhance the menu on these days, and fish is char-grilled. Waiters
wearing little white sailor hats and tables softly lit by candles
in miniature lanterns complete the marine theme. Meat dishes
remain available for the less nautically inclined, and vegetarians
can make do with starch and vegetable side dishes, which are
ordered separately.
We shared a mixed seafood appetizer platter featuring moist
fish cakes redolent with fresh herbs served with coriander lime
dressing, calamari and shrimp tempura with sweet chilli sauce,
and pan-seared scallops. Other seafood starters on offer include
prawn Caesar salad and hot and sour seafood soup. Appetizers
for meat lovers are also to be had, such as Caesar salad with beef
bacon, chef salad with turkey ham, and sesame chicken salad.
Vegetarian salads and soups are also available.
Tantalizing smells wafted from the nearby semi-open kitchen, and
the ring of a bell announced more delicacies to come. My garlicand
herb marinated tiger prawns with grilled vegetables were
pleasantly fleshy and not overcooked as can so easily happen
with shellfish. I also had a taste of my companions’ main courses:
a flavourful U.S. Angus beef rib eye steak with garlic herb butter
and onion confit, and the delicate flesh of a whole grilled sea
bass. Side dishes were placed on the table for everybody to share
and included creamed spinach, sautéed mushrooms, sautéed
cherry tomatoes, and a large baked potato served with spring
onion, beef bacon, and sour cream.
Other U.S. Angus beef cuts include filet and sirloin. King prawns,
lobster tails, salmon, grouper, and red mullet are also available
on the regular menu, along with veal tenderloin, lamb chops, and
baby chicken, all char-grilled to perfection. Balsamic- and olive oil
marinated grilled calamari, lemon- and herb marinated salmon
filet, pan seared sea bass filet with bell pepper and avocado salsa,
honey- and lime marinated grilled sea scallop, and grilled lobster
tail with garlic parsley butter augment the Seafood Night menu.
Mixed seafood platters for two steal the show.
My dining companions, both regular guests at Breeze, had a
hard time choosing their favourite dish, and I understood their
dilemma: the restaurant’s bill of fare combines the best of both
surf and turf worlds.
Royal Coffee came highly recommended as an alternative to
dessert. The after-dinner drink made of espresso and imported
brandy and topped with a rich, thick layer of sweetened cream
made for a very satisfying digestive. Irish coffee with whiskey and
brown sugar is equally pleasing. Warm apple crumble with vanilla
ice cream, chocolate volcano with chocolate chip ice cream,
banana tempura with ice cream, and seasonal fresh fruit platters
are also to be had.
Breeze is the perfect place for meat- and seafood lovers to
enjoy a romantic dinner in an enchanting garden. Dine Around
privilege applies; reservations with your hotel’s Guest Relations.
SUMMER 2013 5