Inside deep blu Seafood Grille, you can watch the chefs in action as they cook in an open kitchen – similar to what you might find in competition shows on TV.
The restaurant, located on the lobby level of the Wyndham Grand Orlando Resort Bonnet Creek, with sweeping views of the resort’s private 10-acre lake and area fireworks, specializes in fresh Atlantic seafood and mouthwatering sushi sourced through local seafood vendors, and top-grade meat, poultry and produce from local farmers.
Recently, they debuted a new Vegan and Vegetarian menu and invited us in to try it out. It’s a new menu designed to entice herbivores and omnivores alike, while also being health and conscience friendly.
On the vegan and vegetarian menu, my favorites were Roasted Eggplant & Cumin Soup – hearty, creamy, homey, and wonderfully spiced – as well as the Paneer Cheese dish. Of course, there’s a pescatarian menu as well and the signature deep blu crab cake and the black linguini pasta dish are among the best in Orlando.
We spoke to Wyndham Grand Orlando Resort, Bonnet Creek’s Executive Chef Jonathon McCann more about the menu.
Tasty Chomps Interview with Executive Chef Jonathan McCann of Wyndham Grand Orlando Resort, Bonnet Creek
Tasty Chomps: What trends have you been seeing that brought this new vegetarian menu about?
Executive Chef McCann: I don’t particularly see it as a trend as I think it’s here to stay but obviously people are looking to more of a plant & grain based diet these days. We also wanted the vegan or vegetarian experience in deep blu to be more than just 1 or 2 items on the menu. And we wanted them to feel part of the whole dining experience and not feel like they are apologizing for what they choose to eat just because they are in a seafood restaurant.
What are some of the inspirations behind the new dishes?
I wanted to keep it interesting but approachable and have something for everyone including gluten free diners. I think there are some dishes that are almost comfort food and then some that will hopefully be a little more adventuress for guests to try. I also hope we tempt guests who are not vegetarian to try some of the food.
What are your favorite dishes and why?
The Paneer Cheese with fenugreek and Garam masala because I love Indian food and think it’s has interesting flavors to find on a menu and it tastes great! I also love the comfort and simplicity of the Roast eggplant & cumin soup. And not to forget the Roast sprouts, parsnip puree, poached egg, pine nuts, chili yogurt… you cannot beat Brussels with an egg!
What do you have planned for the coming months at deep blu?
We are starting to develop our new menus for the fall and have some great new dishes in the pipeline.
Anything else you want to share with us?
I think we are consciously evolving the Deep blu and vegetarian menus and constantly challenging ourselves with new culinary techniques and philosophies. It’s an open kitchen so its good for the team to see our guests and be able to interact with them.
New Vegan and Vegetarian Menu at deep blu seafood grille at Wyndham Grand Orlando Resort, Bonnet Creek
Roasted Eggplant & Cumin Soup – $ 10 (vegetarian)
Paneer Cheese – fenugreek & garam masala – $ 25 (vegetarian)
Anson Mills Grits – sweet potatoes | orange bitters – $ 26 (vegetarian)
deep blu Crab Cake – roasted garlic aioli | micro herbs – $ 18 (pescatarian)
Black & blu Linguine – vita squid ink pasta l fresh blu crab l arugula l cherry tomatoes l marcona almonds l parmigiano – $ 42 (pescatarian)
For more information, and a full listing of the vegan/vegetarian menu – visit https://www.deepbluorlando.com/menus
deep blu Seafood Grille
at Wyndham Grand Orlando Resort Bonnet Creek
14651 Chelonia Parkway.
Orlando, Fl 32821