DiningUniversal Orlando Resort

UNIVERSAL DINING: Rum Dinner at Loews Sapphire Falls Resort

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Last weekend, Loews Sapphire Falls Resort held their latest Rum Dinner in partnership with Plantation Rum, featuring selections from Plantation’s catalogue of Caribbean rums. Having experienced several of the small plates and rums available at Sapphire’s Strong Water Tavern, we were quite interested in the unique five course dinner presented by the Loews team on this evening. Of note, the chefs can prepare vegan and vegetarian friendly meals for guests with special dietary needs. Arrangements can be made in advance by contacting the hotel’s guest services staff.

Loews Sapphire Falls Resort. (photo by Brandon Glover)

Upon arriving at Sapphire Falls, we walked down the magnificent spiral staircase to the Amatista Cookhouse dining room, where we were guided to the secluded patio where the reception for the dinner would take place.

The incredible spiral staircase at Sapphire Falls. (photo by Mike Sperduto)
Amatista Cookhouse. (photo by Brandon Glover)

The evening begins with a few cocktails on the outdoor patio, where a flamenco guitarist was playing such recognizable hits as Santana’s ‘Maria Maria.’ Among the available options are an assortment of hors d’oeuvres, beers, wines, and sparkling water to enjoy on the deck. Our favorite option was a punch made with one of Plantation’s signature rums, and you couldn’t ask for a better place to enjoy it on Universal property with the waterside view at Sapphire Falls.

Outdoor patio of Amatista Cookhouse. (photo by Felipe Quiroga)
Theming at Sapphire Falls Resort. Can you think of a better view to enjoy a cocktail at? (photo by Felipe Quiroga)
TouringPlans’ own Felipe Quiroga and Brandon Glover prepare for the Sapphire Falls Rum Dinner.
Calypso Coconut Punch, a delicious concoction made with Plantation Rum, pineapple, coconut, and citrus. (photo by Felipe Quiroga)
Calypso Coconut Punch. (photo by Felipe Quiroga)
Flamenco guitarist. (photo by Brandon Glover)

Servers were circulating with drinks and appetizers, including fried cheese sticks…

Cheese sticks. (photo by Brandon Glover)

and coconut shrimp.

Coconut shrimp. (photo by Felipe Quiroga)

Once it was time for the meal, everyone was brought inside and sat at several large tables in a private dining room inside Amatista Cookhouse.

Amatista Cookhouse.(photo by Felipe Quiroga)
Amatista Cookhouse. (photo by Brandon Glover)
Rum Dinner menu. (photo by Felipe Quiroga)

Each table had its own punchbowl, filled with more Calypso Coconut Punch.

Rum punch. (photo by Brandon Glover)
Rum punch.  (photo by Brandon Glover)

Amatista Cookhouse chef Christopher De Sormoux welcomed us to the Rum Dinner and described each of the courses we would be experiencing during the five course meal. We also heard from a mixologist for the drinks and the pastry chef for the dessert.

Amatista Cookhouse chef Christopher De Sormoux. (photo by Brandon Glover)

For each Rum Dinner, Sapphire Falls works in partnership with a notable rum distillery. Plantation Rum was the partner for our dinner, and their rum ambassador Rocky introduced each drink and talked about how it was created.

Plantation Rum ambassador, Rocky. (photo by Brandon Glover)
Planation Rums that would be paired with each course. (photo by Brandon Glover)

STICKY SANTIAGO SPARERIBS (agave braised Jamaican spareribs, pineapple mango chutney, cou cou fungi) paired with CARNAVAL (Plantation stiggin’s fancy pineapple rum) – Ribs are one of our favorite appetizers, and these did not disappoint. With a hint of Jamaican spice, they paired well with the cou cou fungi and pineapple mango. This was one of our best pairings of the evening, with the pineapple rum having a nice sweet finish that stood out among the offerings.

Sticky Santiago Spareribs. (photo by Brandon Glover)
Carnaval. (photo by Brandon Glover)

SIMPLY SEARED SCALLOP (pan seared jumbo scallop, guava beurre blanc, micro arugula, blood oranges) paired with Voodoo Lemonade (Plantation three stars silver rum) – This was the best cooked scallop I’ve ever tasted, as it had a light sear but was juicy through the bite. The voodoo lemonade was a lighter rum, but the flavor combination worked very well with the guava butter in the dish.

Simply Seared Scallop. (photo by Brandon Glover)
Voodoo Lemonade. (photo by Brandon Glover)

BAHAMIAN BOUILLABAISSE (saffron seafood broth, Caribbean snapper, shrimp, calamari, mussels, grilled crostini, lime aioli) paired with Red Tide (Plantation original dark overproof rum) – As a fan of seafood, this was a nice surprise with a subtle flavor of saffron. As Plantation Rum ambassador Rocky mentioned, this rum was quite dark. So dark, in fact, that upon tasting the first batch, the distiller exclaimed “Oh F…. that’s dark,” hence the abbreviated O.F.T.D. on the label.

Bahamian Bouillabaisse. (photo by Brandon Glover)
Red Tide. (photo by Brandon Glover)

CARIBBEAN RUBBED RIBEYE STEAK (grilled ribeye, calabaza sweet potato cake, glazed veggies, coffee rum sabayon) paired with Smoke Show (Plantation original dark rum) – The ribeye was our main dish for the evening, though the sweet potato cake it was served with was the show stealer for me. The potato cake reminded me of the texture of a soufflé . The Smoke Show was the star of the evening for me, as we enjoy the smokier flavored whiskeys and rums available at some of our favorite dining locations. What made this one stand out is that it was not overdone and had a hint of cherry flavor to it. Would definitely drink this again.

Caribbean Rubbed Ribeye Steak. (photo by Brandon Glover)
Smoke Show. (photo by Brandon Glover)

The Smoke Show drink was served with a bit of flair.

Smoke Show. (photo by Brandon Glover)
Smoke Show. (photo by Brandon Glover)

AUTUMN SPICED CHEESECAKE (poached apples, rum glazed caramel corn, salted caramel sauce, apple pate de fruit) paired with Number 5 (Plantation Barbados rum 2002 – Grand Terroir) – Finishing off the dinner with a tasty cheesecake hit the spot, as we sipped on Number 5 featuring a vintage Barbados rum. The apple and caramel flavors were a wonderfully decadent way to round out the meal.

Autumn Spiced Cheesecake. (photo by Brandon Glover)
Number 5. (photo by Brandon Glover)

Here is a look at the vegetarian menu.


BLACK BEAN STACK (calabaza sweet potato cake, glazed veggies, coffee rum sabayon) – like the ribeye steak entree for the carnivores, this was paired with Smoke Show. The presentation of all the items during the evening was exceptional.

(photo by Brandon Glover)

After the dinner, Rocky from Plantation Rum debuted the Xaymaca Special Dry Rum for tasting, and there were live hand-rolled cigars on the patio. Coffee and water were also available to consume while mingling with the party guests.

Plantation rum ambassador Rocky with a bottle of Plantation Xaymaca Special Dry Jamaican Rum. (photo by Brandon Glover)
Plantation Xaymaca Special Dry Jamaican Rum. (photo by Brandon Glover)
Plantation Xaymaca Special Dry Jamaican Rum. (photo by Brandon Glover)
Guests sampling Plantation’s Xaymaca Special Dry Jamaican Rum. (photo by Felipe Quiroga)
Cigars being hand rolled. (photo by Brandon Glover)
Cigars. (photo by Brandon Glover)


Sapphire Falls presents the Rum Dinner several nights throughout the year. For more information or to buy tickets: CLICK HERE

A five star evening.


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