Dux at the Peabody Orlando Hotel

9801 International Drive

Orlando, FL 32819

407-345-4550

Dux is the specialty Restaurant located in the luxurious Peabody Hotel Orlando serving American haute cuisine with ”Global Accents“. This multi award-winning restaurant is one of the longest standing AAA 4-Diamond restaurants in Central Florida. 

Chef Joe Trevino and his culinary team create menus that will astound you and your guests every desire and taste. Chef Trevino sources only the finest, freshest ingredients available.

To Compliment their creative cuisine; Dux Sommelier has created an extensive, award winning Wine List.

Dux summer menu was unveiled June 1st to rave reviews. Here is a personal review from that menu…

For starters we sampled the Warm Lobster and Potato Salad ($18) with Vichyssoise, Lemon Crème Fraiche (whisked heavy cream) and Oestra Caviar. The lobster was tender and fresh and the Caviar complimented superbly. For the Caviar lover Dux also offers the Oestra Caviar by the ¼ oz. ($40).

Our salad course we had the Mache Salad ($12) and the Salad of Arugula and Heirloom Tomato ($14). The Mache (a tender bundled green, sometimes called ”corn salad“) Salad was served with a wine grape and Champagne dressing and a lavender goat cheese. The Arugula and Heirloom Tomato salad was served with Mozzarella Pearls and Pancetta Pesto. 

For dinner my guest had the Sea Scallops ($32), which were served with Soba Noodles, Baby Bok Choy and a Lemon Grass Miso Broth. He thoroughly enjoyed this dish and commented that it had an almost Asian feel and was quite unexpected. I had the Berkshire Pork Tenderloin ($37) was recommended by the server who told me it was Chef Trevino’s own spice rub recipe. The tenderloin was cooked perfectly and had a coffee glaze (I am all about the coffee) that added an intense flavor.

Our final course we shared the Dux ”Candy Bars“ which is the Chef’s playful twist on America’s favorite candy bars and the Dux Pressed Coffee (like I said, I am all about the coffee!). 

It was a great evening and a fantastic meal with professional service that seems to be lacking elsewhere these days. 

WINES:

My guest had a 2002 Hendry Blocks 9&21 Chardonnay ($14/glass) from Napa, which complimented the Lobster Salad perfectly. I had a 2002 Mettler Cabernet Sauvignon ($18/glass). It paired beautifully with the Pork Tenderloin. I will follow up with more on these wines in the Tasting Notes under the Eddie’s Wine Pick tab.

~Nicholas, Co-Director Wine Tasters Guild Orlando

© 2007 Tasters Guild Orlando