New Flavours At Nassau Beach Club

With its pole position on the golden sands of Playa d’en Bossa, unspoilt views on the Mediterranean sea and stylish décor, Nassau Beach Ibiza is the epitome of seaside perfection, providing plenty of pinch-me-am-I-really-here moments with its delicious culinary offering, friendly service and great soundtrack. So we were more than excited to return to the stylish beach club right at the beginning of the season to check out what’s new for the summer of 2017.

Walking into the bright and breezy dining space, we never fail to be wowed all over again by just how pretty the restaurant and bar is. From the white seashell hanging decorations to the glittering silver placemats and elegant grey velvet chairs, the venue oozes style from every corner. And with the azure hues of the sea shimmering in front of your eyes, it’s hard to think of a more breath-taking setting to enjoy a meal in. With the season slowly kicking into gear, Nassau Beach Club was already bustling with customers when we arrived, some lazing on the spacious daybeds out on the beach and others enjoying a leisurely lunch on the terrace while soaking up the rays.

Resident DJ Abel Pons was providing the perfect soundtrack for the day, a mix of funky house tunes with an infectious bouncy beat that had us chair dancing as we enjoyed a cheeky aperitif at the bar. The Nassau Beach Club team was in a great mood, clearly happy to start another great season and showing off their own moves while preparing drinks and carrying trays of refreshing cocktails out to the beach. Getting a sneaky preview of one of the new concoctions for this summer, we tried a light and fruity mix – yet to be named – made with grape liqueur, rose lemonade, fresh mint leaves and ginger, which looked ever so pretty decorated with a delicate flower and twirls of lemon skin.

Gathering around the table, Nassau Beach Club manager Cristobal brought out a selection of new starters from the Mediterranean and Asian inspired menu. Perfect for sharing, the Vegan And Vegetarian Plate started us off with delicate and crispy dark bread slices that had dried figs, apricots and nuts baked into the loaf, accompanied by little dipping dishes containing flavoursome hummus, muhammara – a hot pepper dip originating from Syria – and mutabal, a creamy eggplant spread with a sharp garlic edge. It was accompanied by a fruity quinoa salad, which contrasted textures as well as sweet and savoury flavours with the addition of sweetcorn and avocado. With the restaurant being renowned for its seafood dishes, we also tucked into slices of marinated and roasted octopus, served with Peruvian chimichurri and dressed with avocado, sweet potato cream and coriander sauce. The octopus meat was satisfyingly dense and tasted of the Balearic sea, set off by the sweetness and soft textures of the avocado and sweet potato.

For our main course, we tried a variety of fish and meat dishes that showed off both the fantastic Mediterranean and Asian options Nassau Beach Club offers. Tender Chicken Thigh was served in a fragrant red curry sauce with a pleasantly tingling spicy kick, and accompanied by vegetables and jasmine rice with crunchy nuts. Roasted pineapple slices further enhanced the flavour sensation of the perfectly cooked poultry, and the explosion of aromas had the whole table swooning. Premium Wagyu Beef – red and tender at its heart and with a satisfying charcoal edge on its crusty outside – was juxtaposed with the addition of superfood cabbage kale, but before you pull a face let us tell you the healthy greens were given a naughty edge with the addition of parmesan cheese and dried fruit – an insanely tasty combination.

Juicy chunks of delicate tuna steak melted in our mouths, while the accompanying sides of garlicky wok spinach, aromatic oriental rice and a deliciously tangy ponzu and raspberry sauce completed the exotic composition. Table favourite, however, was a creamy black octopus rice dish reminiscent of the traditional paella topped with crunchy battered baby squids and dressed with basil aioli, a sensation of textures and sophisticated layered flavours.

We ended our meal with two desserts to share, a fruity take on the classic cheesecake that offered a crunchy biscuit base and a perfectly fluffy layer of cream topped with red berries and mango coulis. New this year was a sophisticated white chocolate sphere filled with a soft vanilla centre, tantalising the palette with indulgent and rich flavours while remaining light enough to enjoy after a meal of several courses. Two energising espresso martinis later to help us perk up for the Melon Bomb party that was already in full flow at Nassau Beach Club’s neighbouring sister venue Tanit Beach Ibiza, and we walked out of the stylish seaside destination with full bellies, happy hearts and big smiles on our faces.

Information & Bookings
t: +34 971 39 67 14
w: www.nassaubeachclub.com