We try to dine at Dune almost every year, because the cuisine is always imaginative and the service excellent. The cuisine certainly impressed us this year, with an excellent menu of seafood, veggies and meats. It consists of seven appetizers and eight entrees, as well as several imaginative vegetable side dishes.
We started with a stunningly beautiful roast beet salad ($19.50) with whipped goat cheese, beet vinaigrette, pistachios, and balsamic vinegar.
And for our other appetizer, we picked the pork and mushroom dumplings ($19) with citrus ponzu, pickled carrots and daikon, sesame fried garlic and cilantro. While this is in the style of Chinese dumplings, these were far more imaginative and flavorful, and they disappeared in moments!
Both of our entrees were spectacular. The Pan-seared Atlantic Halibut ($48.50) was extraordinary, served with a buttery coconut lemongrass broth, shiitake, purple potatoes, boy choy, romanescor (those little Christmas tree broccoli relatives), basil, fired garlic and lime. Every bite was a treat.
And finally, or other entrée was Grilled Prime Sirloin Steak ($49.50) served with crispy garlic fingerlings, Bibb lettuce and cherry tomatoes, bacon vinaigrette, blue cheese butter, and “D1” sauce, which seems to be more or less bearnaise. Steaks are sometimes variable, but this one was outstandingly tender, and easy to eat. We both loved every bite.
Every restaurant on Nantucket (and everywhere else) is having staffing problems you have to allow for, and Dune is no different, but we know how difficult COVID has been for the restaurant business, we are not about to criticize any of their difficulties. Go to Dune and enjoy excellent, imaginative meals!
Food Science Institute 