Eager to put theirs to the trial run I questioned our server Simone, who instantly proved, "Yes Ma'am!" and I bought it. Cream-based, rich and stick-to-your-ribs thick, it was teeming with tender pieces of conch, potatoes, carrots and celery with a wonderful, smoky taste and aroma. The Sharkbite's Signature Dish is their Almond Encrusted Grouper The Sharkbite takes their Nacho Frenzy to two dimensions, little or large.
The big should be just scandalous. When I asked my fellow diner what toppings were on his nachos, we quickly concurred that the better suited question was "What's NOT on your nachos?" A strong and significant foundation of crispy tortilla chips were smothered beyond acknowledgment with olives, tomatoes, jalapeos, ground beef and stacks of cheese.
Colossal in size and flavour, a fabulously crispy beer batter enveloped the tender onion 'rings'. We were powerless to resist these lip-smacking and delightfully decadent rings. Within This Author was promptly and effectively feasted on without a trace. Constantly on the lookout for something different, I was intrigued when I identified the Firecracker Conch in the Conch Corner.
Simone was right on when she alerted, "Just to let you know, it's spicy." She suggested I take the 'heat' on the side, which was ideal for managing the degree of intensity. The yogurt lime dip was the perfect dressing, cooling and complementary. A tart, creamy and smooth Key Lime Pie is a Sharkbite preferred dessert Steak Bites were another interesting twist on appetisers; bite-size cubes of NY Strip steak that were marinated, grilled then pan-fried and served with a Ranch dressing for dipping.
Six salads are on deal, consisting of a Blackened Chicken Pasta Salad and a Jerk Chicken Pineapple Salad. My preferred dining buddy was lured by the Grilled Portabella Salad, a delicious mix of textures and tastes. She raved over the terrific contrast of warm, grilled Portabella together with the refreshingly cool, velvety buffalo Mozzarella and the pleasantly savoury balsamic vinaigrette.