Club Punta Fuego: A Heavenly Food Trip Indeed!

SNACK BREAK @ BARRACUDA

After visiting the nearby sister resort of Club Punta Fuego, the Terrazas de Punta Fuego, we stopped for a quick food trip at the Barracuda Bar.

Situated at the docking port of the Punta Fuego Yacht Club, the Barracuda Bar is the ideal place at the Club to enjoy a tropical cocktail or have an easy breezy time with your family/friends while eating a tempting array of light snacks.

 

DINNER UNDER THE DUHAT TREE, c/o SAN DIEGO

After a fun day touring Club Punta Fuego and Terrazas de Punta Fuego, we sat down with Fuego Hotel and Properties’ hospitable Marketing Communications Manager, Ms. Ronie Marie Reyes, and Dornier Media’s Account Manager, Ms. Manelle Suyat, for dinner with a romantic setting. (Though we were seven in the table, the set-up and the surrounding vibe did not take away the romantic feeling!=)) )

Elegantly surrounded with tealights and lamps glimmering in romantic glare under the duhat tree, this dinner was simply memorable.

If you ever go to Club Punta Fuego with your partner sometime in the near future, I suggest you book your dinner at San Diego Restaurant and ask for the “dinner under the tree” setup for you and your partner to experience an unforgettable night. It comes with a high cost, but your boyfriend/girlfriend/husband/wife will definitely enjoy it 🙂

 

APPETIZER: Black Shrimp Tempura w/ Aioli Sauce

Black Shrimp? Yes, black shrimp. And it is probably one of the best and delicious ways to prepare shrimps out there! Search for “Black Shrimp Tempura” on Google and you won’t find recipes with ease for one. That is how unique the food choices are at San Diego. 

Resting on pieces of fried crunchy pasta, these two pieces of Black Shrimp Tempura, especially when dipped in aioli sauce, are, again, probably the best two pieces of shrimps out there. There you go, I said it again. I love you, shrimps….

 

SOUP: Pomodoro Soup

The second appetizer, the Pomodoro Soup, carried the familiar taste of tomatoes along with its light texture, and it was accompanied by a tasty bread stick on side.

 

SALAD: Assortment of lettuce w/ fresh fruits, nuts and balsamic dressing

We just can’t get enough of appetisers, huh? HAHA We couln’t let go of this nice serving of salad! Those round fruits provided some much-needed sourness and  sweetness before our main course.

 

ENTREE: Grilled Medallion of Beef and Butterfly Prawn w/ Black Pepper Corn Sauce

Such beef. Such sauce. Such chewy. Such butterfly prawn. Such spreads it wings. Such delicious. Such wow.

The 1-inch beef medallion is cut from the small end of the beef tenderloin; since that part is not a weight-bearing  muscle of the cow, it makes this beef extremely tender. Also, you might be wondering what a ‘butterfly prawn’ is. No, it is not another kind of prawn species. ‘Butterflying’ a shrimp/prawn is done to help it cook quicker, remove the black thread in the middle (which is the intestine tract), and it also acts as a presentational move.

This dish is definitely a must-try choice at San Diego!

 

DESSERT: Cherry Truffle

 We were so full, we were only able to eat this Cherry Truffle halfway. Sorry, Cherry Truffle.