Fresh tacos, exciting cocktails, ideal setting

Fresh seafood, al fresco dining and imaginative drinks made my recent dining experience at the Ocean Club incredible. 

Arriving at the Ocean Club at 8pm with my dining companions and me were whisked straight to our table. Our server Paul introduced himself before we ordered Oceantinis, the signature drink of Ocean Club. Wesley Trott, the Maitre D also came over and chatted a bit about the menu and the drinks. 

Before I get into the food, I have to say the ambience was perfect — it was a gorgeous evening and since Ocean Club is above the beach, overlooking South Shore, there could be no better setting. 

Let’s talk appetizers. 

The fish tacos were the just the right size. The tuna was perfectly seared and paired well with the toasted tortilla, the zesty salsa, the crunch of the lettuce, the tang of the lime and the drizzle of sour cream to cool it all down. 

The presentation was beautiful as the tacos came on what looked like a napkin holder but with three spaces for the tacos to sit between. I ate them in two minutes. 

Avocado and tomato toast was my favourite out of the two appetizers. There were two small slices.

The creaminess of the avocado paired well with the acidity of the tomato. There was also a sprinkle of feta cheese on top that added saltiness and the charred bread brought a smokey
flavour to the dish.

Now let’s get to my main dish, the wahoo. 

At Ocean Club, you can have a choice of five or six different kinds of fish cooked pretty much however you like. Paul recommended the wahoo, cooked medium and blackened with mango salsa. 

I thought that sounded divine so I ordered it. For the sides, I ordered garlic mash and summer vegetables. 

The wahoo was seared to a light crisp and mouthwatering. The blackened seasonings gave the fish a spicy, warm taste. Also, because it was cooked medium, it was juicy and moist, just how wahoo should be. 

Adding a large squeeze of lemon took the flavour up a few notches. 

The garlic mash was the best mashed potato I have ever had. They were silky, smooth, creamy and just down right delicious. 

On to the drinks. Aside from the Oceantini, which is coconut water and Blue Curocao based, we tried the OC Cocktail, which is made from fresh watermelon juice, blueberries, mint, tequila and agave. 

That cocktail was super refreshing and wasn’t overly sweet. It was my favourite. 

We also tried Crashin’ Waves, made from muddled grapes, lemon juice, Grey Goose and agave. It was very tart from the lemon, which I loved and it tasted fresh — a great thing in a drink. 

Finally, we sampled the Kek Martini, made from fresh cantaloupe juice, Captain Morgan Rum and ginger beer. It wasn’t my favourite but the flavours melded well together for a nice, cooling Martini.

Overall, I give the Ocean Club a ten. I usually find something not up to par in a menu but not in this case. 

The Ocean Club is a complete dining experience with a stunning setting, wonderful ambiance, impeccable service, imaginative drinks and delightful food.