Chef Griet, @papillonaruba, @chefgriet, has a phenomenal new menu capturing the best of the spring season, sourcing fresh, local ingredients, at the Secret Garden.
By now you know all about it right?
The Secret Garden is an in-home dining experience and private venue, a culinary collaborative featuring international and local chefs popping up with weekly and monthly events.
Chef Griet hosts a one-of-a-kind chef’s table experience, set in the lush garden of the local cunucu-inspired home, every Wednesday evening, limited to just 20 guests.
The authentic and intimate setting, the food, the service and great music all combine for a most memorable island dining experience.
We visited last Wednesday to try the new spring time menu, the garden was in full bloom, a small social distanced group of elegant diners enjoyed flutes of bottomless bubbly, when we arrived.
The garden dining hosts Michael and Esther cared for the guests lovingly, making sure the evening flowed flawlessly, course after course, with a small break in between – an opportunity to admire the garden.
Chef Griet came out of the kitchen to introduce each dish. She is a combination chef, chemist, magician, and her new Spring in the Garden Menu is not just for foodies, or food snobs, but for anyone who enjoys good food, and/or cooking.
Three Amuse heralded the start, Prosciutto on Sourdough with Mango Caviar, Quail Egg on a dollop of Black Truffle, and an Edible Rock, a deep purple/black potato, crowned with Pica di Papaya, a bit of hot sauce. All three just popped themselves into my mouth.
The delicious sourdough by T2Pan, a local boutique bakery, is a story on its own, and is a worthy Prosciutto and Mango Caviar carrier.
The creamiest Burrata was paired with marinated papaya cubes for the next course, sprinkled with Dukkah, an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. So good.
The warm appetizer, featuring a juicy large shrimp, head on, combined fresh mango salsa, and tangy/sweet Tamarind Sauce.
Hand rolled Goat Cheese Gnocchi, sitting in a bed of green pea mash, and drizzled with Coffee Crumble, appeared next. I love that green pea mash, so simple.
We took a little breathing break before the Lamb Chops, confit bell peppers, and roasted garlic cream main course. I could have every day.
Chef Griet came around for the last time to introduce a dark, deep and smooth local honey, before dessert. The honey is sourced from Eco Living Aruba, it is not as sweet as commercial store-shelf honey but is much more aromatic and complex.
For dessert a Vegan Chocolate Brownie, paired with bright orange Hibiscus, Cactus Pear Sorbet. What’s not to love?
Locally sourced products include the Sourdough, Quail Eggs, Burrata Cheese, Micro Greens, Pica di Papaya, Honey, Sorbet, and shrimp from Aruba’s waters.
Call or WhatsApp for reservations 6995400 or email: [email protected], to enjoy every Wednesday evening, a vibrant 6-course culinary experience set in the magical space of The Secret Garden Aruba. #chefstable #inhomediningexperience #eatlocal #dinelocal #momandpoprestaurant #aruba #wheninaruba #eatwithalocal #foodie #experientialdining
