We had an amazing dinner at the Sky Restaurante at the Grand Miramar Puerto Vallarta located in the mountains in the exclusive neighborhood of Conchas Chinas in Puerto Vallarta, Jalisco, Mexico. Dining al fresco with the sky as our ceiling, we were afforded with wide-sweeping views of the Bahia de Banderas (Bay of Banderas), and a spectacular sunset followed by a canopy of stars to complement Executive Chef Vidal Mezela Noh‘s culinary prowess.
On our first night in Puerto Vallarta in late April 2014, we had a very special dinner at Sky Restaurante at the Grand Miramar Puerto Vallarta where we were staying. Our dinner under the stars took place one floor up from the main restaurant on the open Sky Lounge level located on the uppermost floor of the hotel where we had breathtaking panoramic views of the bay as our "amuse-bouche."
Another Beautiful Sunset in Puerto Vallarta
We began our evening taking a stroll along the Sky Lounge and celebrating with mango margaritas rimmed with Tajin, a spicy Mexican condiment made with chile peppers, lime, and salt to pair with the stunning sunset. The combination of the sweet element of the mango juice, and the savory elements of Tajin, made for a delicious pairing and a wonderful way to toast our stay in Puerto Vallarta.
Perfect Setting, Great Cocktails
Our table was attractively dressed with pretty linens and fresh flowers in a lace ribbon wrapped vase, and votive candles to illuminate the night after watching a spectacular sunset.
A Sunset to Remember
For our first course, we had Mixed Salad with Tuna and Guanabana Sauce, which was a lovely introduction to the style and creativity of Chef Vidal Mezela Noh. He presented the seasoned, perfectly seared tuna accompanied by grapefruit segments and cubed watermelon, crowned with a tasty mélange of dressed greens, sprouts, and micro greens, with a very tasty guanabana (also known as soursop) sauce. The sommelier paired the tuna with Punta Nogal Sauvignon Blanc, 2013, 12.5% alcohol, from Valle Centro, Chile. The wine was well paired with the tuna with its complementary citrus, herbs, and vanilla notes on the nose that continued on the palate.
Tuna and Guanabana Sauce
For our main course, we took a slightly divergent course from one another with (Edward) having the Surf and Turf which was a tender beef medallion topped with a crown of grilled shrimp with a rich pool of four pepper sauce and roasted garlic and fennel sauce accompanied by potato au gratin, and sautéed vegetables; and (Debra) having the Surf portion only. Both versions were artistically presented and very delicious where taste followed visual appeal. Chef Vidal presented the Surf & Turf with the filet positioned in the center of the plate topped with interlocking shrimp like an edible puzzle, accompanied by broccoli, carrots, and green beans, and a crown of sprouts positioned on the shrimp. For the Surf & Turf, the sommelier paired Monteviña Vino Tinto Cabernet Sauvignon-Merlot, 2013, 12.5% alcohol, from Valle de Parra, Mexico, an aromatic blend of 60% cabernet sauvignon and 40% merlot, with ripe red berries and floral notes to complement the sea and earth elements of the shrimp and beef.
Tierra and Mar (Surf and Turf)
With each course of our romantic dining experience, the evening sky gradually darkened and turned an inky black lit by a scattering of stars twinkling magically in the night creating a memorable evening that was the perfect complement to pair with the dessert of White Chocolate Mousse filled with red fruit coulis and adorned with a glorious crown of spun sugar and garnished with mint leaves and a strawberry and to complete the fantasy setting.
White Chocolate Mousse
Read the Chefs’ Recipes section for an interview with Chef Vidal Mezela Noh (in English) and (in Spanish) where he graciously shares his recipes for Tuna with Sweet Soy Sauce, and Surf & Turf accompanied with Au Gratin Potatoes and Asparagus with Two Sauces: Four Pepper Sauce and Roasted Garlic and Fennel Sauce.
Chef Vidal Mezela Noh
Read about our experience at the hotel in the Hotels and Resorts sections, and about our Spa experience in the Spas sections.
Grand Miramar Puerto Vallarta
Paseo de los Corales #139
Conchas Chinas
Puerto Vallarta, Jalisco
Mexico
Telephone: +52-322-221-5120
Toll-Free US/Canada: +1-877-797-0518
Fax US/Canada: +1-800-491-2906
Mexico Reservations: 01-800-681-9536
Mexico Fax: 01-800-681-9536
Email: info@grandmiramar.com
Website: www.GrandMiramar.com
Facebook: www.Facebook.com/GrandMiramarPuertoVallarta
Please read other articles on Puerto Vallarta, Mexico in the Destinations, Hotels and Resorts, Restaurants, Spas, Gastronomy, Chefs’ Recipes, and Adventures sections.
For information on Puerto Vallarta, please visit the website: www.VisitPuertoVallarta.com
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