by Thomas Miller – Food Blogger / Restaurant Critic for Vero Vine
My next tasting experience takes me to South Vero Beach for a visit to Maison Martinique, which is part of the Caribbean Court Boutique Hotel. I was invited to come and try some of their new menu items by their two new chefs. Chef Chet Perrotti has been there for a little over 3 months now, and Chef Patrick Hughes joined the team a little over a month ago. I’ve tasted Chef Hughes cooking before at the Top Chef finale where he prepared a fantastic dish, that I thought was the clear winner of the evening, so I was excited to taste more from his kitchen. With a new menu leaning more towards American Contemporary cuisine with a little bit Italian influence. Maison Martinique is the most recent winner of Opentable’s Diners’ Choice award for 2016 so I’m excited to see what they have to offer!
The South Vero Beach area is very beautiful, yet I don’t explore this area of the island very often. Driving across the 17th Street bridge, and taking it until the road dead ends into Ocean Drive, seems to take you into another world. It’s a much quieter, lush and tropical part of the island. Nestled away behind a row of tropical greenery on Ocean Drive is the Caribbean Court Boutique Hotel.
I was promptly greeted by Gwen Perrotti, the restaurant manager, and seated in the Bamboo Room. The room was tastefully decorated. The lights were dim, which created a very romantic atmosphere. The tables were beautifully set with white table clothes, wine glasses, cloth napkins, and a unique candle holder in the center.
Now on to the food! Let’s jump right in and see what I had to eat and drink!
Italian Rustic Bread – A basket of warm bread was presented to me to start the evening with. It had a nice crusty exterior, but was soft and chewy on the inside. Softened butter was already on the table and made for a nice way to start the meal.
Home Made Meat Balls – ($13.00) – The recipe for these meatballs comes from Chef Chet’s grandmother and is a blend of beef, pork, veal and fresh herbs. They were topped off with marinara sauce and house made ricotta cheese. They were about the size of a baseball and were perfectly seasoned. The sauce had the perfect blend of spices, and the ricotta was a nice finishing touch.
Ahi Tuna Tini – ($13.00) – This was one of my favorites of the night! Presented in a martini glass was freshly diced Ahi tuna with cucumber, avocado, ginger, cilantro and tossed with a sesame seed citrus Ponzu sauce. The tuna portion was very generous, the cucumber was crunchy, and the avocado added a nice texture. The citrus Ponzu sauce added a nice Asian twist to the dish.
Roasted Beets – ($12.00) – This salad consists of roasted golden and red beets, sliced pears, chopped almonds, goat cheese crumbles, cabbage slaw and a red wine herbed dressing on a bed of arugula. The beets were perfectly cooked and very tender. The dressing was minimal, but just the right amount. A perfect summer salad.
Royal Red Shrimp Grattan – ($27.00) – This dish is part of the Rip Tide Nightly specials menu and comes with a first course, this main course or several others to select from, and a dessert, all for the same price. The shrimp were the best part of the dish. They are wild caught from Cape Canaveral and were cooked and seasoned to perfection! The u10 scallop was properly cleaned, had a slight sear on top and was cooked to a perfect medium. The basmati rice had a subtle coconut flavor and paired well with the shrimp. This was an outstanding seafood dish!
Bistro Tender – ($27.00) – This dish is also one of the other choices on the Rip Tide Nightly specials menu. The steak was horseradish encrusted tenderloin that was fire grilled, sliced and served with Yukon gold mashed potatoes, and topped with a port wine demi. The horseradish crust was almost indistinguishable, as I did not taste any of it. The steak was not as tender as I had hoped it would be for a tenderloin, and could have used a touch more seasoning for my taste. The port wine demi was light and flavorful. The mashed potatoes were pressed through a ricer which gave them a nice texture, the green beans had a slight crunch and were seasoned well.
Chef Chet’s Tiramisu – ($10.00) – As you can see from the picture, this is not your typical tiramisu. It does not have the typical dark layer like a traditional tiramisu. It was creamy, the lady fingers were very tender and soaked in a little brandy. The coffee flavor was minimal, so if you are not a big coffee fan, I think you will enjoy this dessert. It was definitely a nice way to round out a fantastic meal.
This was my first time dining at this restaurant and I thoroughly enjoyed my time and the dishes that I got to experience during my visit. The two new chefs running the kitchen seem to work very well together, and care about your dining experience. I noticed Chef Perrotti and Chef Hughes in the dining room several times during the evening speaking to the other diners and making sure their meals were to their liking. If you are looking for a secluded, tropical, romantic place to have dinner in Vero Beach, then look no further than Maison Martinique for that dining experience!
Have you tried Maison Martinique? What has your experience been with them? Sound off in the comments below and let me know your thoughts, or feel free to email me at firstname.lastname@example.org with your questions or comments.
Atmosphere – 5 Forks
Service – 5 Forks
Food – 4 Forks
Ratings Scale Legend:
1 to 5 Forks – 1 Bad to 5 Excellent
The RIp Tide Menu is served all night long.
Hours: Monday – Saturday 5:00 PM – 9:00 PM