Bid adieu to number two
Updated: Jul 8, 2021
Last hurrah of Infini's menu number two. Originally published on May 29, 2021.
This is the last weekend of menu number 2 at Infini and it deserves an outstanding goodbye. Infini’s ode to the sea with 6 courses featuring fruits from the ocean.
The tuna 3 ways as a first course is a great way for the diner to realize that this is an experience like no other in terms of creativity and taste. My favorite was the tuna tartar (the
seaweed roll in the picture). It all comes paired with a gin‑based original cocktail named Salinity.
Bread & Butter
A slice of @t2pansourdough to spread with one of the world's best butters, the Beppino Ocelli with blueberries was mind blowing.
The way every dish is presented seems like a work of fine art like The Wahoo in vibrant reds, then The Scallops on a dark canvas.
Mussels & Crab
The Mussels & Crab in luxurious golden tones.
For The Salmon trio, Chef Urvin served us a caja china grilled salmon next to possibly the tiniest burger ever inside of a Banh Mi bread and a version of the famous Saté using peanut powder and chicharrón.
Salmon patty in Banh Mi bread
Infini’s folks displayed elegance with the Turbot presented next to different sauces, crèmes and oils.
Cusi in Foglie di Castagno
Dessert section of the evening consisted of a chocolate mousse and Foglie di Castagno to be followed by an Asian Mimosa.
Every guest that I take to Infini’s table says that dining there will forever be a page in their book as one of the greatest experiences in Aruba and I cannot agree more!
Chef Urvin and company congratulations once again.
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