Tiburón means “shark” in Spanish. It reflects the moniker “great white shark” given to the champion golfer, Greg Norman, who designed the two 18 hole golf courses. Tiburón has a 27,000 square foot clubhouse featuring many amenities. One of these is a restaurant, Sydney’s Pub (SP). Although SP is part of the golf club, it is open to the public as is the golf course. Tiburón was taken over in September of 2016 by the golf management company, Troon. Troon’s Director of Marketing for Tiburón, Ricky Potts, invited me to try some of the new fare on the menu.
We were given a number of starters to sample, the first of which were fried dill pickles. I love fried pickles, and acquired a taste for them after spending time in Mississippi where they are almost considered a delicacy. The pickles were served with a cilantro-lime ranch dressing. These were very good.
Lemon-garlic grilled chicken wings followed, covered in a tzatziki sauce of cucumber and Feta cheese with Kalamata olives. The wings were moist and meaty and the cucumber and cheese a good accompaniment. This starter was good, but my favorite was yet to be served.
We finished our sampling of the appetizer menu with an absolutely delicious charcuterie and cheese plate. Finocchiona salami, a fennel seasoned salami, wild boar sausage tempered with cloves and juniper berries as well as sopressa comprised the meat portion of this dish. Beemster XO, a Gouda-type cheese aged at least 26 months, Manchego and Humbolt Fog cheeses, the latter being a soft, mild goat cheese and one of my favorites, made up the cheese portion of this starter. Fruit marmalade, whole grain mustard and grilled sourdough triangles sealed the deal, and made for a delicious and “will order again” appetizer.
Beer battered grouper was next, and served with seasoned fries and in house made coleslaw and tartar sauce. The fish was extremely fresh and very, very good made all the better by it’s accompaniments.
We ended with an item not yet on the menu. Our dessert was a lemon-flavored panna cotta- inspired cream dessert with strawberries. This was a light and refreshing end to the meal, and a good flavor contrast between the panna cotta like cream and fruit. I say panna cotta-inspired as the cream in this dish was not solidified with any gelatin, making for a liquid consistency. None the less, it was very good and I really enjoyed it.
The food at Sydney’s Pub was good to very good and I will definitely be back. It is a nice spot for a meal after a round of golf or if just in the area!
All food items reviewed here were graciously provided gratis for this review by Tiburón Golf Club.