A unique, creative and passionate combination of flavors await at 3030 Ocean Restaurant, a candlelight filled oceanfront casual chic dinner bistro, serving stylish American Cuisine seafood and special meats, overlooking the glistening Atlantic Ocean, located at the Marriott’s Harbor Beach Resort & Spa. Maximum flavor, maximum freshness and maximum fine dining pleasures are combined with modern American seafood as they come together to offer unlimited possibilities of seafood cuisine. The ideas of modern lightness, intensities of flavors, simplicity, and freshness all meet with the combination of American diversity and openness that plunge deep to the bottom of the darkest oceans. At 3030 Ocean the passion, creativity, and attention to detail combined with the wide variety of selections are served up in the spacious yet cozy, candlelight-filled dining room. You’ll be charmed by the flights-of-fancy décor and wowed by the intensely flavorful simplicity of modern American cuisine. Among the hallmarks of epicurean excellence are the flexibility of its menu, which changes daily and seasonally, a focus on freshness, quality ingredients and culinary creativity.
For over a decade, 3030 Ocean has been known for its delectable seafood, romantic ambience and talented culinary team. At the helm of the critically acclaimed restaurant’s kitchen, Executive Chef Paula DaSilva demonstrates a remarkable talent for executing imaginative, farm-to-fork dishes that highlight the flavors and freshness of South Florida’s local ingredients and bring together her diverse culinary vitae and her signature soulful cooking style. Paula wowed industry professionals and foodies nation-wide when she appeared on season five of the popular FOX reality cooking show Hell’s Kitchen with Gordon Ramsay. There, she was regularly spared Ramsay’s wrath by virtue of her talent, dedication, passion and lack of drama or attitude, which ultimately led to her near win. Soon after the show ended, she was named “Best Celebrity Chef” in the Broward/Palm Beach and was honored as one of Broward County’s “40 Under 40“.
With a magnificent view of the moon shining down on the ocean and Chef Paula in the kitchen, we eagerly began our culinary journey that took us from farm to table and into the sparkling blue seas. Ahi Tuna Ceviche with cilantro, jalapeño, aji amarillo, red onion, lime, olive oil was fresh and delicious. The Crispy Pork Belly Tacos with fresh kimchee, and lime aioli burst with flavor while the Salt Springs Mussels was served in a spicy tomato broth, fresh herbs and grilled bread for sopping up all the juices. Fresh salads, large enough to share, offer House Smoked duck Breast with Swank Farms kale, pecans, blue cheese, apple drizzled with poppy seed vinaigrette, or the unique Grilled Brussels Sprout “Caesar” tossed with parmesan reggiano, anchovies and garlic croutons. The caramelized Roasted Beet Salad was amazing and combined greens, Humboldt fog cheese, avocado, parsley pesto, walnuts in sherry-maple vinaigrette. Tender Grilled Octopus Salad chickpea purée, olives, raw fennel, feta in lemon vinaigrette is a definite winner.
Continuing onto our entrees, the beautiful Crispy Whole Local Snapper, served with pork fried black rice, bok choy, shishitos, and sesame Thai chili sauce was delicious while the Roasted Local Corvina is served with corn and squash succotash, garlic yucca and a wonderful marcona almond romesco sauce. Perfectly Seared Scallops is served with white corn grits with manchego, dill roasted tomato, baby eggplant and olive salsa while the Butter Roasted Maine Lobster with English pea and asparagus risotto, wild mushrooms, lemon oil, and saba melted in our mouths.
Landlubbers don’t fret, the Grilled Loin of Lamb with fregola, cauliflower purée, toasted almonds, raisin and mustard sauce was incredible as was the tender Palmetto Creek Farms Pork Loin Chop brussel sprouts, anson mills polenta, greens with mustard sauce. Grilled Beef Tenderloin, cooked to perfection, served duck fries confit, braised greens, fried duck egg and chimichurri sauce was a real treat!
Make sure to save room for dessert because our sweet endings included decadent S’mores in a Jar with homemade marshmallow, chocolate and peanut pudding and graham cracker ice cream as well as the sinful warm Nutella Bread Pudding with pecans, cherries and cayenne ice cream. The moist Warm Apple and Almond Cake with apple pie ice cream was a party in our mouths while the Ricotta Cream Puffs with pistachios, pepitas and chocolate, pumpkin ice cream was simply amazing. The Banana cream Tart with dulce de leche ice cream and milk crumb was lusciously creamy and a perfect ending to our gourmet adventure that was second to none.
By: Marla Horn Lazarus