FLYBRIDGE & YACHT CLUB

A private and luxurious retreat at Yacht Club promises exquisite dining and special amenities

BY NILA DO SIMON

IN MY OPINION, one of the best ways to assess your hotel guestroom is from its balcony. There, at that vantage point that allows you midair suspension, you can see the world. Or, at least the best slice of it.

That was my perspective when my husband and I indulged in our recent getaway to Yacht Club, The Boca Raton’s intimate oasis on Lake Boca Raton, where my balcony view included a dazzling swath of the serenity of Lake Boca, the Atlantic Ocean, and resort marina. Oftentimes I think time stops momentarily during a vacation, and it did at Yacht Club, standing on my balcony, where yachts gently bumped against the undulating waters and the quiet morning stood still.

A stay at Yacht Club, a fully relaxed one, allowed me the chance to soak in a moment of intention. Perhaps it was the sophisticated, adults-only atmosphere (only individuals 16 and older may check into Yacht Club), or the upscale, coastal decor that complemented the gorgeous lakeside setting, or even the butler service that took care of my every need. Whatever it was, I was there, both physically and mentally. And I was ready.

After saying goodbye to our kids, who were in the watchful hands of Grandma and Grandpa and with plans to dote on them at the toy store, my husband and I were off.

While Yacht Club guests have access to all amenities at The Boca Raton, not all guests have access to the amenities at Yacht Club. Exclusive to guests of Yacht Club and private Club members is Flybridge, a fine dining concept that offers a multi-course pre-fixe dinner menu. On the top floor of the build - ing, I was treated to magnificent views of Lake Boca Raton and beyond, thanks to Flybridge’s floor-to-ceiling windows. The space also serves a complimentary continental breakfast that allows guests to meander into the restaurant at their convenience between 7 a.m. and 11 a.m. to enjoy beautifully chef-selected charcuterie, European cheeses, and French pastries, as well as an a la carte breakfast menu.

Dinner itself is a special treat. I felt that love from the moment we sat down and saw our names printed at the top of the Flybridge menu, a personal touch that made our reservations even more thoughtful. The restaurant’s executive chef, Peter Annewanter, brings a storied background from several different kitchens (including a Michelin-star restaurant in Austria) and applies those skills to the fresh, Floridabased ingredients served at Flybridge. The chef welcomes guests with two menus: one that is seafood-focused with the option of a meat dish, and the second that is purely vegetarian, with the option to switch between the menus for certain courses. I chose the seafood course, and it did not disappoint. The fresh daily catches of golden tilefish and grouper against a beurre blanc sauce made for an exquisite meal.

Chef Annewanter and his culinary team showed off their finest skills by presenting beautifully plated, thoughtful dishes within an intimate setting. In fact, the open kitchen where the magic is created is only a few yards away from dinner tables, allowing guests like me to see true culinary masters at work.

The Flybridge dinner menu changes often, inspired by Chef Annewanter’s inclinations and the local ingredients he sources. But no matter the evening, the constant is well-edited dishes that are a nod to Annewater’s love of surprises, mixing tex- tures, and understated flair.

As my husband and I discovered (and took advantage of!), Yacht Club guests have exclusive access to a slate of amenities. There’s the use of the uber-private Spa Palmera pool, which is normally only available for those who have booked wellness services, as well as a brand-new driving program featuring on-site Aston Martin DBX707 SUVs that are available for a spin around town. In addition, Yacht Club welcomes pets, which are doted on with as much love and affection as their human counterparts.

Yacht Club proved to be more than just a getaway for my husband and me. It allowed us to reconnect individually and with each other, whether during dinner at Flybridge, at Spa Palmera, or on our balcony.

Fresh Catch

It started as a joke. Nearly five years ago, Director of Culinary Operations and Resort Executive Chef Andrew Roenbeck saw two of his sous chefs—both avid fishermen—saunter into work after fishing all night and through the early morning with a local commercial fisherman. He didn’t think the chefs would ever make it through the shift. Turns out, the only payment Roenbeck asked for in exchange for their all-night fishing trip was a few of those fresh catches.

Those early-morning fishing expeditions soon evolved into Roenbeck establishing a deep connection with local fishermen, who today are delivering the resort fresh seafood caught off Florida’s coast, oftentimes just hours before it’s served to Members and guests. Caught the morning of, these fish and seafood are delivered immediately to the resort at the inlet, where Roenbeck’s culinary team meets the fisherman to select the seafood that will be served at their restaurants that day.

“We love telling our guests about the daily catch,” Roenbeck says. “We know not just how it’s prepared, but also the name of the fish, the captain who caught it, his boat’s name, and literally where he caught it. It’s because of these moments that have allowed our daily catches to be one of the best-selling dishes at our restaurants.”