The Ft. Lauderdale Bloggers were recently invited in to experience one of the latest additions to Fort Lauderdale Beaches’ “restaurant row”; Sirens Table, which is located at The Westin Fort Lauderdale Beach Resort.
The property has been around since 1964 and is known to welcome vacationers and locals alike. The resort caters to convention goers, which account for 30% of visitors.
We were impressed by the collaborations Siren’s in making with local communities such as the recent Tortuga music festival and partnering with the upcoming air show. So, naturally, the Ft. Lauderdale Blogger Community was delighted to be apart of the efforts. #KindCollaboration
Our evening consisted of a 6 course tasting menu with wine and spirit pairings. See below!
Commentary & Photos by Holli Lapes – TheSoFlaSage.com
Sirens Song – Tito’s Vodka, Hibiscus and Pineapple
Nothing like a tropical welcome cocktail when you’re beachside. A great way to kick off the evening!
{amuse bouche} Ahi Tuna Tostada – Crisp Wonton, Sriracha Aioli, Avocado and Cilantro
{first} Lobster Bisque Cappuccino with Cognac Cream
We’ve never had anything quite like this soup. Under the alcoholic froth was lobster-y deliciousness. At this point, we knew for sure that Siren’s Table was something special. This calls for a prosecco toast!
{second} Spinach and Watermelon Salad with Shaved Fennel, Barrel Aged Feta and Caramelized Shallot & Lemon Vinaigrette
Chef let us in on his secret to this seemingly simple dish. The shallots are sliced thin and carmelized in olive oil. Then he adds certain parts of the lemon for a citrsuy and sweet taste. The watermelon is compressed / vacuum sealed to keep it bright red and crisp.
Queens Park Swizzle
{third} Butter and Lemon Basted Scallop with Asparagus & Crab Risotto, Morel Mushrooms and Fried Leeks
YUM-O these scallops were so good and the risotto was really unique and tasty. Bravo!
Kung Fu Girl Riesling
{main} Dry Aged Prime New York Strip Steak with Potato Gratin, Creamed Spinach and 4 Peppercorn Sauce
As chef said, “the good stuff”. This savory delight was paired wit Joel Gott Pinot Noir from Sonoma Valley. This dish was very rich but so good that you can’t stop eating it.
{dessert} Passion Fruit Panna Cotta with Almond Brittle
We were pleased that dessert was on the lighter side after finishing that rich entree. It was also really fantastic. The passion fruit wasn’t too sour and had just the right amount of sweetness. This one was of the best panna cotta’s we’ve ever had. Plus, it’s a “from tree to table” dessert, sourced from farmer Bob Petrucci who is located in the Redlands area. In fact, several things on the menu are from South Florida such as the grouper, snapper and shrimp. Chef is looking to incorporate lionfish on the menu soon as well to support the environment.
Thank you to the Siren’s Table team for hosting us!
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Chapter Officer: Barbara Chaney
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