Reviewers Rating: Excellent
Interesting cocktails to start: I had a moonbow, which is rosemary-infused vodka with grapefruit juice—very herbal and not too sweet. John had the tequila-tini, very fruity and light. Starters were the fried calamari with basil aioli and sweet soy sipping sauce, which was just fine. The standout appetizer was a green curry lemongrass shrimp soup with soba noodles and cilantro. It was rich, spicy, and full of flavor.
Main dish was grilled halibut with shrimp and scallops in a coconut rum-jalepeno sauce with mashed potatoes and carrots. All the fish was perfectly cooked. The sauce had a nice hit of spice but I thought the coconut rum was too sweet with the fish. The mashed potatoes were heavy and superfluous, and the carrots were completely raw—not crisp cooked—raw. John had the tuna, which was a huge piece –1.5 inches thick, cooked rare, with more sweet soy, excellent sticky rice and a refreshing jicama slaw. The entrees were so large that there was no room for dessert.
Although it is pricy, I think that the setting and professional service, as well as the (in recent years) relatively high quality of the food make Asolare a good choice for a special occasion meal. Make your reservation at 5:30 PM to ensure a seat on the rail for unobstructed views of the sunset and down into Cruz Bay harbour.
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