By Marc Kent
Sundy House with its century old heritage was re-created with lush tropical gardens, waterfalls and aquatic life plus enchanting guest rooms and the Sundy House restaurant. This multi-dining room restaurant features the food styling of Master Chef Lindsay Autry and Pastry Chef Sarah Side. Manager Bruce Siegel advised us as to several choices to consider for our report.
Charlotte, Bob and this reviewer appreciated the creative food approach starting with the heading of “Crisp and Fresh”…five items. Suggestions including an excellent roasted and raw beet salad with ceringola olives, charred chick peas, feta…all in a Greek vinaigrette. A fine mélange. The shaved vegetable salad with a selection of local veggies, brussel sprouts and pecorino romano plus a lemon vinaigrette had a nice individual flavor but, as a combination, was not our favorite. Try the Celery Caesar salad – here we have shaved celery root, celery greens and croutons in a house made Caesar dressing – nice combination but not a Caesar salad. Two additional offerings are listed.
The “Warm and Soulful” category lists a very tasteful roasted tomato soup with a bit of pulled mozzarella, herbs and roasted swank peppers. Kudos…the grilled octopus was tender yet firm with true taste, garnished with fava beans, artichokes and a lemon coriander aioli. Delicious Key West shrimp on toasted ciabatta with scampi butter was a treat as was the roasted bone marrow… a BBQ short rib beautifully prepared with pickled shallots and crispy onions shards we’ll try the sweetbreads next time.
Main course choices featured a crispy whole branzini – most delicious fish with arugula, shaved fennel and caramelized shallots accented with grapefruit charmoula. A must try. We sampled a rich tasting boneless half chicken with a great lemony orzo risotto, tiny leafy brussel sprouts, pepperocini and feta – excellent! A grilled rib eye, done medium as requested, featured salsify, fine wild mushrooms, plus grilled radicchio with a fine horseradish sauce. A highlight was the bowl of orecchietti pasta with roasted tomato, wild mushrooms and local greens in a nice ricotta salata. One may also choose from herb roasted salmon, Florida snapper or a filet of beef.
Available sides were smashed fingering potatoes – similar to hot potato salad in their crème fraiche and chive bath. Crispy brussel sprouts and broccoli n’ cheese round out the sides.
We sampled only four of the six dessert listings – each a brilliant choice. Roasted pineapple- hazelnut financier, whipped creme fraiche with toasted cashews; then a coconut angel food berry shortcake with vanilla Chantilly; then a dreamscicle of chocolate orange mousse, orange ice cream and candied almonds and…lastly…grilled corn pound cake with honey ice cream, blackberry jam and sugared pecans. All fine ways to end a fine meal. Check the daily menu for Chef’s specials.
The full bar includes 5 signature cocktails, 7 champagne splits, 9 white and 6 red wines by glass and/or bottle. After dinner menu of drinks total 30 choices to indulge in.
Sundy House is located at 106 South Swinton Ave. in Delray Beach (561-272-5678).Open 6 days (closed Mondays) for luncheon from 11:30AM to 2PM Tuesday through Saturday, Brunch on Sunday 10:30AM to 4PM. Dinners from 6PM to 9:30PM Tuesday through Sunday, Friday and Saturday to 10PM. The restaurant seats 150 inside and another 75 outside – all with view of the glorious foliages. It’s a dining experience4 that we suggest you…Go and Enjoy!
