Wednesday, October 18, 2017

A Tiburón-Style Food Journey – Down Under

salad from sydney's pub

“naplesTiburón Golf Club offers more than just a 36-hole, award-winning Greg Norman golf course, golf academy, health club and spa.  Inside it’s 27,000-square-foot clubhouse you can find golf trophies, exotic socks of all things, and Naples most tastiest eatery to date, Sydney’s Pub.

This pub offers more than just bar bites… its dinner menu changes every week casting a light on dishes made with the season’s freshest foods and select meats and foods from around the world that are available to harness. This is precisely how Executive Chef Brent Moore constructs his menu and creates a wild combination of flavors. The lunch menu is just a sample of that wonderment.

The meal my husband and I were about to embark on was dubbed, Taste of Tiburón For Two, and had kicked off in good spirits with the Tiburón Community Cup Cocktail. A barrel-aged cocktail made from whiskey that changes every two to three months. Ours being Classic Manhattan. A beautiful obsession providing more than desirable elements from the oak cask it’s housed in.

We soon found our mojo with a pairing of Tiburon’s own private label beer, a red Irish ale, with Creminelli Cured Meats and Artisan Cheese Selections containing a rare selection of wild boar sausage, finocchiona salami and sopressa. Sopressa is an Italian aged salami, produced with pork, salt, pepper, spices and garlic. It is a typical product of the Veneto, in northern Italy. The house-made whole grain mustard (yes, house-made), fruit marmalade, grilled sourdough and an array of cheese from Manchego to Humboldt Fog kicked off a most delightful firework of flavors together!

A little background on Chef Brent. He was born in Gainesville, Florida and has been cooking since the age of 10 with support from his grandfather.  At age 14, he secured his first restaurant job, and hasn’t stopped since. Schooled at Culinary School at Colorado Mountain College in Vail, Colorado 1999-2002, and also completed a 3 year American Culinary Federation sponsored apprenticeship at the Lodge at Vail. He is very expressive with his culinary artistry.

Every dish is well thought out and delicately prepared. He makes his own breads, fries, mustard, slaws and, even his own pickles. To the point that everything is his signature dish. I must mention that the second dish we relished was Fried Dill Pickles with chipotle-lime ranch dressing. It was totally sublime – with an adoring amount of clove on the backend. I was doing cartwheels. I am not sure anyone has ever tasted a pickle like this. Being from New York, that’s quite a compliment for Chef.

Three wines were showcased with the next three set of plates. Kim Crawford Sauvignon Blanc was paired with Lemon-Garlic Grilled Wings. The wings were adorned with kalamata olives, feta cheese, English cucumber and oregano. An unstoppable eating habit at the first bite. The second wine was Michael David Petite Syrah with Slow Roasted Bosc Pear on top of a baby arugula salad. Sweet and spicy pecans were sprinkled on top surrounding a fairly large portion of Humboldt Fog cheese. This is a treat for cheese lovers with a flare for adventure. It was dress in a blood orange-sherry vinaigrette and refreshingly light and hitting all the notes; sweet, spicy, salty, bitter with a bit of acid to complement.

The third pairing was with The Show Malbec from Argentina with (wait for it) a fine Cubano containing mojo marinated pork, Nueske’s Ham (an Applewood Smoked Honey Glazed Ham), manchego cheese, dijonaise and house-made pickles. Stacks of savory meats piled neatly within a pressed sandwich. This was reminiscent of the wings we had earlier and you can’t just take one bite. Come hungry because this Cubano means big flavor and a happy tummy.

One popular pub fare at Sydney’s is the Florida Grouper & Chips with house-made fries, cole slaw and house-made tartar sauce. Everything made from scratch! The close to our meal was Chef’s choice – grilled peach and fresh blueberries atop a house-made grilled pound cake with fresh cream. From wild game, tame farms, fresh produce to fish from our shining seas – Sydney’s Pub is a righteous restaurant not too far to travel to. It’s where you want to be.

Tiburon Golf Club is a pristine property known world-wide for their two golf courses. Gold and Black, both designed by Greg Norman, twice the winner of the Open Championship and formerly the top-ranked player in the world. From Australia, Norman’s nickname on the PGA Tour was the “Great White Shark,” and tiburón is the Spanish word for shark. Tiburón is designated as a Certified Audubon Cooperative Sanctuary by Audubon International.

In 2006, the club was the first to use customized Segway golf carts. For those golf enthusiasts, The Gold Course hosts the annual QBE Shootout (formerly Franklin Templeton Shootout), originally the “Shark Shootout,” an off-season golf event hosted by Norman since 2001. The Ritz-Carlton Golf Resort, Naples, is also located on the property. The club is also home to the Impact Zone Golf, which features private lessons, multi-day golf schools, junior camps, and club fitting.

Tiburon Golf Club and Sydney’s Pub is located at 2620 Tiburon Dr, Naples, FL 34109. Phone: (239) 593-2200. Follow along on Facebook with the changing food menus, holiday celebrations and fun events at this link.

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