CULINARY WEEK - The Dock Sets the Bar High

Restaurant Review

As part of the Culinary Week previews, we were invited to experience the menu at The Dock, located at Ocean Breeze Boutique Hotel, just across from the airport.

A fair question often arises in these situations: can an invited review truly be objective? We believe it can. Any minor points we noted were discussed directly with Chef Aad and addressed immediately—meaning they will no longer be relevant once Culinary Week begins.

A Generous and Thoughtful Menu

The Dock presents an ambitious Culinary Week offering, with three starters, three main courses, and two desserts, including vegetarian options. Dining with three people allowed us to sample the full range—and it quickly became clear that both quality and portion size exceed expectations for a reduced-price menu.

Appetizers:  Creative and Well Balanced

We began with three appetizers: a beef skewer, wahoo, and celeriac.

The beef skewer was served with spring onion mayonnaise, dukkah, and pickled cabbage. The dukkah added a satisfying crunch and warm spice notes, complementing the meat well.

The wahoo, presented as a coarse tartare with a yogurt and paprika dressing, was topped with a delicate Parmesan crisp. It was not only visually appealing but also fresh and well balanced in flavor.

The celeriac dish stood out for its originality. A vanilla mayonnaise—unusual in this context—worked surprisingly well, enhanced by subtle hints of coffee powder and toast. It was a refined and memorable combination.

Choosing a favorite among these starters proved nearly impossible.

Main Courses: Quality Across the Board

The main courses offered something for every preference: crispy cauliflower, tuna, and flat iron steak.

The crispy cauliflower, paired with curry, hazelnuts, and beurre noisette, demonstrated that vegetarian cuisine can be rich, satisfying, and worthy of center stage.

The tuna, served rare on a seafood risotto with roasted cherry tomatoes and spinach, highlighted the freshness of the ingredients. The dish was both elegant and comforting.

The flat iron steak, cut from the shoulder, was exceptionally tender and flavorful. Accompanied by bok choy, carrot, and a Korean gochujang sauce, it delivered a gentle heat that remained accessible without overpowering the dish.

Again, the consistency across all three options made it difficult to single out a standout.

Desserts: A Strong Finish

The dessert selection offered both familiarity and creativity.

A classic sorbet coupe with green apple ice cream and fresh fruit provided a refreshing conclusion—simple but well executed.

The strawberry panna cotta, however, was the highlight. Combined with white chocolate mousse, crumble, and dried pineapple, it achieved a perfect balance of flavor and texture. Not overly sweet, it lingered pleasantly and closed the meal on a high note.

Exceptional Value

For USD 39.50, The Dock offers a full three-course Culinary Week menu that delivers on every level. Combined with its relaxed ambiance, friendly service, and convenient location, it stands out as an experience well worth seeking out.

Final Impression

If this preview is any indication, The Dock is set to be one of the highlights of Bonaire Culinary Week.

More broadly, the event itself continues to prove why it has become such a valued tradition. It celebrates not just food, but the people, creativity, and community behind it.

Whether you plan to visit one restaurant or several, Culinary Week offers a unique way to experience Bonaire—one plate at a time.

Practical Information & Reservations

The Dock Bonaire

Location: Ocean Breeze Boutique Hotel & Marina, Kaya International 90

Phone: +599 701 2998

Reservations: via the official website or by phone

Opening hours: Daily from 07:00 – 22:00

Tip: Reservations are recommended, especially during Culinary Week and themed evenings