Bonaire Culinair at Oscar Lighthouse!

We decided to begin our dining experience with a toast to another day in paradise that came to a close.  As we watched the dusk sky darken into a deep cobalt blue, we sipped our Caribbean Cocktails, a delightful mix of Bonaire’s Cadushy, Curacao Liqueur, Malibu Rum, dark rum, and a splash of pineapple, served with mint and lemon.

Chef Brandt then arrived tableside to inform us that he was putting the final touches on the restaurant’s Bonaire Culinair three-course meal, and, if we wished, we could taste-test it while getting a sneak peek at Oscar Lighthouse’s menu.  We jumped at the opportunity!

Then fresh (still warm) home-made focaccia bread appeared with a trio of dipping sauces:  Basil Pesto (from the chef’s own garden), Paprika Pesto (Sweet Bell Pepper), and Garlic Mayonnaise.

The adventure began with the daily complimentary l’amuse, a light “bite” intended to whet the appetite.  On the evening we visited, we enjoyed artfully decorated home-made bitterballen.

We then placed our orders for the Bonaire Culinair menu.  Since two options are available for all three courses, we decided to get one of each, and then share, so both of us could taste all the offerings.  However, that plan did elicit some later “discussions” when plates were simply too good to share!

The appetizer course.

The “sharing” discussions began immediately upon the first plates being placed in front of us.  A Japanese-inspired Salmon Tataki had melt-in-your-mouth sesame-crusted salmon served with fresh locally sourced vegetables.

A fun take on Mexican Chicken Mole with cherries was next.  Chef Brandt appeared tableside again to dust the plate with some pure dark chocolate, ensuring just the right flavors.

Although neither of us initially wanted to give up half of our starters, in the end, we were glad we did, as both options were quite delicious!

The main course.

Kabritu Stoba, or goat stew, is always a Bonairean favorite.  Most locals insist that you cannot make it properly unless you learn at your mother’s knee.  Well, Chef Brandt’s interpretation of the popular goat stew received epic ovations as we both ooohed and ahhed over the light coconut flavoring of the boneless goat meat, served with pickled vegetables and rice.

The catch-of-the-day was Red Snapper with mango chutney, served over mashed potatoes, with a Cadushy-white-wine sauce in a tiny pitcher so you could add as much as you wish.  A locally sourced sweet bell pepper with a Beef Wellington filling was served on the side and the bite-sized bits of fried funchi (cornmeal) were a treat.  Fries were added to the already laden plate.

The dessert.

After the very substantial portions already enjoyed, we came to the dessert course.  Those who prefer something lighter can enjoy three scoops of various ice creams.

However, for those with a bit more room saved for dessert, partake in the Bastogne Cheesecake, served with jello of Cadushy, orange, honey, crispy bits, and ice cream.