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EXPLORE

EXPERIMENT

ENJOY

EXOT I C RESTAUR A N TS

AUT HE NT IC R ECIPE S

COM PE LL ING STORIES

2017 B A R B A D O S R E S TAU R A N T G U I D E

HAIL TO

THE CHEFS E XC LUS I V E I N T E RV I E WS

with BARBADOS’ KITCHEN MAGICIANS

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> CONTENTS

128 INTERVIEW

CHRISTOPHE POUPARDIN – Executive Chef THE SANDPIPER

R E S TAU R A N T S D’Onofrio’s Trattoria — 55

12

WHERE

to

E AT

YOUR GUIDE TO 40 +

RESTAURANTS

Asian Spice — 17 Atlantis — 19 Azure, L’ — 21 Buzo Osteria Italiana — 23 Cafe Luna — 31 Café Sol — 33 Camelot Restaurant — 35 Cariba Restaurant & Bar — 37 Champers Wine Bar & Restaurant — 43 Cin Cin by the Sea — 45 Cocktail Kitchen — 47 Coral Reef Club — 51

Daphne’s — 57 Fusion Rooftop — 59 Il Tempio Italian Restaurant & Beach Bar — 61 Juma’s Restaurant — 67 Lobster Alive — 69 Lone Star Barbados — 71 Muscovado Bar and Restaurant — 73 Naru Restaurant and Lounge — 79 Nino’s by the Sea — 81 Pacifika Kitchen — 83 Port St. Charles Yacht Club — 85 Primo Bar & Bistro — 89 Pureocean — 91 Scarlet — 93 & 106 Steak House Grill – St. Lawrence Pizza Hut — 95 Swagg Cocktail Lounge & Bistro — 99 Tapas — 101 The Accra Deck — 103 The Carriage House Poolside Restaurant — 109 The Cliff — 111 The Cliff Beach Club — 113 & 121 The Fish Pot — 115 The Garden Terrace Restaurant — 117 The Lobster Pot — 123 The Restaurant at the Animal Flower Cave — 125 The Sandpiper — 127 The Tides Restaurant — 40 & 131 Zen — 133

Menu International — P R O D U C T I O N D I R E C T O R : Brigitte Nantel — T R A F F I C C O O R D I N A T O R : Boris Kowka — P R O D U C T I O N C O O R D I N A T O R : Téo Cato Eric Quenneville — P H O T O G R A P H E R : Kenneth Theysen — C O V E R P H O T O G R A P H E R : Kenneth Theysen — A D D I T I O N A L P H O T O G R A P H Y : Dreamstime, Menu International, Shopping Intl., Shutterstock, Thinkstock — C O N T R I B U T I N G W R I T E R S : Eva Cirnu, Timothy Dugdale, Amie Watson — P R O O F R E A D E R : Eva Cirnu G R A P H I C D E S I G N E R : Étienne Jacques – D I G I T A L I M A G I N G : Michel Mercure — W E B M A S T E R : Eric Quenneville — M A R K E T I N G D I R E C T O R : Mike Power A D V E R T I S I N G R E P R E S E N T A T I V E S : Alan Green, Michael Hamilton — C I R C U L A T I O N D I S T R I B U T O R : Frederic Jones Trucking — F O R I N F O R M A T I O N O R C O M M E N T S , C O N T A C T T H E P U B L I S H E R : M e n u I n t e r n a t i o n a l , 4 6 8 7 V i c t o r i a A v e n u e , M o n t r e a l , Q u e b e c , C a n a d a H 3 W 2 M 9 — T E L . : ( 5 1 4 ) 2 8 7- 3 3 2 7 E - M A I L : info@menuinternational.com — W E B S I T E : www.menuinternational.com //////// © C O P Y R I G H T 2 0 1 7 M E N U I N T E R N A T I O N A L . The publisher reserves all rights. The name, concept, page layout and contents of Menu International shall not be used or reproduced without the express written permission of the publisher. Advertising material and information appearing in Menu International magazine and in the ads are provided by the advertisers. All advertisements and editorial material are the responsibility of advertisers. The publisher shall not be held responsible for the general information contained in Menu International, nor the advertisements. P R I N T E D I N C A N A D A PUBLISHER:

ART DIRECTOR:

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> CONTENTS

40 N E W LY R E N O VAT E D

THE TIDES REOPENS TO RAVE REVIEWS

S P E C I A L F E AT U R E S

ADVERTISERS Alleyne Real Estate — 9 & 153 Always Summer — 64 Apes Hill Club — 7 Colombian Emeralds International — 26-27 Earthworks Pottery — inside back cover Flower Forest — 159 Gallery of Caribbean Art — 74 Heather Harrington Jones — 11 & 149 L’atelier de Sophie — 137 Southern Palms Beach Club & Resort Hotel — 135 The Crane Resort — inside front cover The Gap — 140-141 The Royal Shop — 1, 3, 5, 160 & back cover The Spa — 49

24 104

M E E T the C H E F S

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2017 BARBADOS COVER SHOOT Comic Strip – Carlos of Barbados — 143-145 Cover Shoot – Meet the Chefs — 24-25, 104-105 Interview – Wayne Capaldi of The Sandpiper — 28-29 Interview – Manual Ward of Animal Flower Cave — 38-39 Interview – David Spieler of Flower Forest — 62-63 Interview – Jules and Mark Daghorn of Juma’s Restaurant — 86-87 Interview – Barry Taylor of Naru Restaurant — 118-119 Interview – Christophe Poupardin of The Sandpiper — 128-129 Interview – Mark Cothran of Café Sol — 138-139 Learning the Lingo – Bajan Essentials — 156-157 Recipe – Coconut Chicken with Sweet Potato Mash — 52-53 Recipe – The Karnival Lava Lamp Cocktail — 77 Recipe – Cajun Salmon with Mango and Cucumber Salsa — 96-97 Recipe – The Italian Job Cocktail — 107 Writer’s Corner – Barbados: Yours to Discover — 14-15

4

65

ALWAYS SUMMER

CHEERS to an ENDLESS SUMMER

MAPS Barbados — 146-147 Bridgetown — 150 Greater Holetown — 148 Hastings and Rockley — 152 Worthing, St. Lawrence and Dover — 155

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> INDEX

86 INTERVIEW JULES AND MARK DAGHORN JUMA’S RESTAURANT

A SIAN Cariba Restaurant & Bar — 37 Naru Restaurant and Lounge — 79 Scarlet — 93 & 106 BARBADIAN Atlantis — 19 Juma’s Restaurant — 67 Muscovado Bar and Restaurant — 73 The Carriage House Poolside Restaurant — 109 The Garden Terrace Restaurant — 117 The Restaurant at the Animal Flower Cave — 125 BE ACHFRONT, BE ACHSIDE AND SE AVIE W RE STAUR ANTS Atlantis — 19 Azure, L’ — 21 Cafe Luna — 31 Camelot Restaurant — 35 Champers Wine Bar & Restaurant — 43 Cin Cin by the Sea — 45 Coral Reef Club — 51 Daphne’s — 57 Fusion Rooftop — 59 Il Tempio Italian Restaurant & Beach Bar — 61 Juma’s Restaurant — 67 Lobster Alive — 69 Lone Star Barbados — 71 Naru Restaurant and Lounge — 79 Nino’s by the Sea — 81 Port St. Charles Yacht Club — 85 Primo Bar & Bistro — 89 Pureocean — 91 Tapas — 101 The Accra Deck — 103 The Cliff — 111 The Cliff Beach Club — 113 & 121

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The Fish Pot — 115 The Garden Terrace Restaurant — 117 The Lobster Pot — 123 The Restaurant at the Animal Flower Cave — 125 The Sandpiper — 127 The Tides Restaurant — 40 & 131 Zen — 133 C ARIBBE AN Atlantis — 19 Azure, L’ — 21 Camelot Restaurant — 35 Cariba Restaurant & Bar — 37 Champers Wine Bar & Restaurant — 43 Cocktail Kitchen — 47 Lone Star Barbados — 71 Muscovado Bar and Restaurant — 73 Naru Restaurant and Lounge — 79 Port St. Charles Yacht Club — 85 Pureocean — 91 Scarlet — 93 & 106 Swagg Cocktail Lounge & Bistro — 99 The Carriage House Poolside Restaurant — 109 The Restaurant at the Animal Flower Cave — 125 The Sandpiper — 127 C ARIBBE AN REMIX Cocktail Kitchen — 47 CONTEMPOR ARY The Accra Deck — 103 CONTEMPOR ARY C ARIBBE AN Camelot Restaurant — 35 CONTINE NTAL The Accra Deck — 103

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EUROPE AN Lone Star Barbados — 71 FRE NCH Juma’s Restaurant — 67 The Cliff Beach Club — 113 & 121 FUSION Pureocean — 91 Scarlet — 93 & 106 INDIAN Asian Spice — 17 INDONE SIAN Pacifika Kitchen — 83 INTE RNATIONAL Azure, L’ — 21 Cafe Luna — 31 Champers Wine Bar & Restaurant — 43 Coral Reef Club — 51 Fusion Rooftop — 59 Muscovado Bar and Restaurant — 73 Port St. Charles Yacht Club — 85 Pureocean — 91 Swagg Cocktail Lounge & Bistro — 99 Tapas — 101 The Cliff — 111 The Cliff Beach Club — 113 & 121 The Fish Pot — 115 The Garden Terrace Restaurant — 117 The Sandpiper — 127 The Tides Restaurant — 40 & 131


7 — ApesHillClub_ BB_17


> INDEX

96 CHEF’S RECIPE CAJUN SALMON WITH MANGO AND CUCUMBER SALSA — By Chef Pedro Newton

ITALIAN Buzo Osteria Italiana — 23 D’Onofrio’s Trattoria — 55 Daphne’s — 57 Il Tempio Italian Restaurant & Beach Bar — 61 Nino’s by the Sea — 81 Tapas — 101

The Fish Pot — 115 The Lobster Pot — 123 The Sandpiper — 127 The Tides Restaurant — 40 & 131

JAPANE SE Pacifika Kitchen — 83 Zen — 133

SUSHI Cafe Luna — 31 Fusion Rooftop — 59 Naru Restaurant and Lounge — 79 Zen — 133

LOBSTE R Lobster Alive — 69 The Lobster Pot — 123 ME DITE RR ANE AN Cafe Luna — 31 Cin Cin by the Sea — 45 Coral Reef Club — 51 Lone Star Barbados — 71 Primo Bar & Bistro — 89 The Fish Pot — 115 ME XIC AN Café Sol — 33

STE AKS AND STE AKHOUSE Steak House Grill – St. Lawrence Pizza Hut — 95

TAPA S Tapas — 101 THAI Juma’s Restaurant — 67 Pacifika Kitchen — 83 Zen — 133 VEG ETARIAN Asian Spice — 17 Il Tempio Italian Restaurant & Beach Bar — 61

PIZZ A Buzo Osteria Italiana — 23 Nino’s by the Sea — 81 Steak House Grill – St. Lawrence Pizza Hut — 95 SE AFOOD Cariba Restaurant & Bar — 37 Champers Wine Bar & Restaurant — 43 Coral Reef Club — 51 Il Tempio Italian Restaurant & Beach Bar — 61 Lobster Alive — 69 Steak House Grill – St. Lawrence Pizza Hut — 95

8

E N T E RTA I N M E N T BARS Asian Spice — 17 Atlantis — 19 Buzo Osteria Italiana — 23 Cafe Luna — 31 Café Sol — 33 Camelot Restaurant — 35 Cariba Restaurant & Bar — 37 Champers Wine Bar & Restaurant — 43 Cin Cin by the Sea — 45 Cocktail Kitchen — 47 Daphne’s — 57 Fusion Rooftop — 59 Il Tempio Italian Restaurant & Beach Bar — 61 Juma’s Restaurant — 67 Lobster Alive — 69 Lone Star Barbados — 71 Naru Restaurant and Lounge — 79 Nino’s by the Sea — 81 Pacifika Kitchen — 83 Port St. Charles Yacht Club — 85 Primo Bar & Bistro — 89 Pureocean — 91 Scarlet — 93 & 106 Southern Palms Beach Club & Resort Hotel — 135 Steak House Grill – St. Lawrence Pizza Hut — 95 Swagg Cocktail Lounge & Bistro — 99 Tapas — 101 The Accra Deck — 103 The Carriage House Poolside Restaurant — 109 The Cliff — 111 The Cliff Beach Club — 113 & 121 The Lobster Pot — 123 The Restaurant at the Animal Flower Cave — 125 The Tides Restaurant — 40 & 131 DINNE R SHOW Southern Palms Beach Club & Resort Hotel — 135

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E A RT OF 10 — Photo àTHtrouver

NOW

Photography Kenneth Theysen

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RESTAURANTS

Photography Kenneth Theysen

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W H E R E

to

EAT YOU R G U I D E T O

40+ R E S TAU R A N T S

B

arbados is an enchanting island famous for its natural beauty and warm hospitality. Its unique cultural diversity is perhaps best explored in the island’s numerous fine restaurants. With over fifteen years of publication, Menu International has become a trusted culinary/cultural guide to Barbados’ incredible variety of flavours and tastes. In a special Chefs’ Edition, our 2017 magazine features interviews with some of the island’s most celebrated kitchen magicians. It also offers information and tips that will help you make the most of your visit, no matter what you crave and no matter where a unique spot is tucked away on the island.

And, if you’d like to revisit Barbados in your own home, we offer exclusive recipes for dishes and cocktails from the island’s top cooks and mixologists. Our 2017 edition also features a new graphic serial – Carlos of Barbados – and insightful articles about the rich history and evolving culture of this very special place. With Menu International, you can make Barbados your own, with a sense of confident adventure.

E X P L O R E . E X P E R I M E N T. E N J OY. –

Menu International

2017 BARBADOS RESTAURANT GUIDE

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CORNER

Photography Kenneth Theysen

> WRITER’S

BARBADOS:

YOURS TO DISCOVER John and Zeke are my shepherds. John, my tour guide at Animal Flower Cave, is showing me around the scenic property at the northern tip of Barbados. But Zeke is an actual shepherd today, guiding a group of five resident docile sheep and goats past the open-air seating area built with ballast stone and pine. — By Amie Watson

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T

wo young children stare at Jimmy (a goat) and Frisky (a sheep) – both twice their size – as Zeke walks the animals to the top of coral steps. There, they graze happily while visitors descend to the sea cave below to view the animals after which the cave is actually named: sea anemones that live in pristine pools among gnarled, coral rocks coloured green and brown by algae and time. “It’s like in Nemo”, says John English, as he crouches down and tickles the tips of a tube anemone’s yellow tendrils, making it disappear into the safety of its tube. That isn’t the real name of my formerly British, now Bajan guide, but it’s what everyone’s called him since he started leading visitors down into the caves, years ago.

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Amie Watson Writer

Barbados doesn’t lack panoramic views, perfect sunsets or baby blue ocean, whether it’s from the personal plunge pool of the opulent Curlew suite at The Sandpiper (pages 28-29), the beachside patio of Juma’s Restaurant in Speightstown (pages 66-67, 86-87) or Liv’s Lookout at the Flower Forest (pages 62-63, 159). But the view from the Animal Flower Cave is particularly stunning. Visitors wade or swim into the shallow, secluded pool for a more intimate, coral-framed version of the panoramic view available from the restaurant above. Down below, the view is nothing but blue sky and rolling sea. The surprising silence contrasts the cacophony up above: waves crashing into waterpummelled rock long ago ripped from the ocean by the collision of tectonic plates. Unlike the calm beaches of the West Coast, here the land is more rugged. Manuel Ward, the third-generation owner of Animal Flower Cave, says it reminded his grandmother of her home in Cape Breton, Nova Scotia, on the East Coast of Canada. She loved it so much that the previous owner, a friend of Ward’s grandparents, gave the land to the couple as a wedding gift – a less generous gift than you might think since not much grows in decomposed coral stone. The Scotland District of the island, however, is a world apart – a literal sea-change

caused by those same tectonic plates pushing fertile clay up and out of its ocean bed. In that rich soil, royal palms grow three feet a year, while further south on the East Coast, the selfsustaining farm where Chef Jules Daghorn of Juma’s Restaurant grew up was known for its giant carrots and orchard the size of a football stadium. In Barbados, understanding the land is part of understanding the culture. It has and continues to shape the people – what they eat, where they live, what they love to do – as much as the country’s British colonial history. A weekend without a beach or pudding and souse isn’t much of a weekend. Rum might as well be a constitutional right. And you can pickle everything from fish to pork to breadfruit – usually with lime, cucumber and parsley. At the Saturday Cheapside Market in Bridgetown, farmers sell fresh okra and bright orange pumpkin for stews and soup, and greenskinned, starchy plantains just begging to be deep-fried. Rows are lined with dark purple cassava, sweet potato and other sweet tubers. Scotch bonnet peppers are pre-packed into bags, making you wonder how someone could use all ten of the mouth-scorching fruit in a week. But I don’t see ackee at the market. Barbadian ackee fruit, called guinep in Jamaica,

2017 BARBADOS RESTAURANT GUIDE

are deliciously sweet-and-sour lychee-like fruit and have nothing to do with Jamaican ackee, traditionally cooked with saltfish. Peeling the Bajan ackee’s green skin reveals white, translucent flesh around a large pit. When in season, they’re hawked by the bunch to drivers on the street, much like the fresh, cold coconut juice sold from the back of a truck by the cricket field across from The Sandpiper. Whether it’s exploring a sea cave, sipping a rum punch at one of the island’s reputable distilleries, or enjoying the freshly grilled catch of the day on a rugged coral cliff as the sun sets, there’s a lot to discover in Barbados – and cultural education has never been so delicious.

Amie Watson is a Montreal-based food and travel writer. www.multiculturiosity.com @MissWattson

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RESTAURANT

W W W. A L L S E A S O N S R E S O R T. B B / A S I A N - S P I C E - R E S TA U R A N T

Indian / Vegetarian

Asian Spice > Asian Spice Indian restaurant features a cosy dining room in a relaxed poolside setting. Their Indian chefs create dishes ranging from traditional Tandoori favourites to rich, creamy kormas and superb vegetarian selections, all invigorated with authentic spices. Asian Spice delivers a dining experience that will excite your palate. Take-away is available for lunch and dinner.

A. SINGH – Tandoor Chef

16

J. THAKUR – Curry Chef

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A SIAN SPICE ALL SEASONS RESORT EUROPA PALM AVENUE SUNSET CREST | ST. JAMES

(246) 432-5046 reservations@allseasonsresort.bb facebook.com/AsianSpiceBarbados LOCATE US | n˚1 on map | Page 148

LUNCH (TAKE-AWAY ONLY):

11:30 a.m. (last order 1:30 p.m.), Tuesday to Sunday DINNER: 6:30 to 10:00 p.m., Tuesday to Sunday

Open-air (covered) Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> APPETISERS

> C U R RY D I S H E S **

Samosas (4 pieces) — 20.00

Goan Fish Curry — 50.00

delicious crispy turnovers filled with potato, chicken or beef

catch of the day blended with fresh spices and coconut milk

— Corn-cheese Tikki (4 pieces) — 20.00

— Butter Chicken — 55.00

delicious potato and corn cakes flavoured with curry leaves and other Indian spices

boneless chicken enveloped in a rich tomato-based sauce, cooked with cashews, butter and cream

— Chicken Lollipop (4 pieces) — 22.00 crispy marinated Oriental chicken wings

> TA N D O O R I A P P E T I S E R FAVO U R I T E S * Tandoori Chicken — 26.00 one quarter bone-in chicken marinated and grilled the traditional way

— Paneer Tikka — 32.00 roasted cubes of cottage cheese marinated in yogurt, chilli powder and spices

— Chicken Tikka — 35.00 boneless chicken cubes marinated in yogurt and red chilli paste

— Fish Tikka — 37.00 fresh boneless fish cubes marinated in yogurt and mixed spices * Marinated in yogurt and fresh spices, cooked in our tandoori oven – allow a minimum of 25 minutes for tandoori appetiser favourites.

> B A S M AT I S E L EC T I O N Vegetable Biryani — 28.00 — Chicken Biryani — 33.00 — Shrimp Biryani — 39.00 — Lamb Biryani — 45.00

— Korma Chicken — 55.00 Lamb — 60.00 Shrimp — 65.00

a rich creamy combination, in a cashew nut paste and cream

— Chicken Tikka Masala — 55.00 chicken tikka in a creamy onion and tomato gravy

— Lamb Do Pyaza — 60.00 succulent lamb cooked with onions, tomatoes and Indian spices ** Served with one portion of steamed basmati rice.

> VEGAN AND VEGETARIAN *** Dhal Fry — 22.00 yellow lentils cooked with a mild bouquet of Indian spices

— Bhindi Do Pyaza — 26.00 okra cooked with tomatoes, onions and Indian spices

— Matar Paneer — 40.00 green peas and home-made cottage cheese combined with onion and tomato gravy *** Served with one portion of steamed basmati rice.

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

17


RESTAURANT

Barbadian / Caribbean

W W W. AT L A N T I S H O T E L B A R B A D O S . C O M

Atlantis > Famous for its Sunday lunch buffet, the Atlantis has developed a strong local following over the years for its ABC cuisine (All Bajan Cuisine). Opened in 1884 and recently renovated, this historic hotel is gracefully perched at the edge of the Atlantic Ocean, in the midst of the most picturesque and perhaps the most photographed part of Barbados.

CATHERINE HOLDER – Sous Chef

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ATLANTIS THE ATLANTIS HOTEL TENT BAY | ST. JOSEPH

(246) 433-9445 / 433-7180 / 266-5757

8:30 to 10:30 a.m., Monday to Sunday 12:00 noon to 3:00 p.m., Monday to Sunday DINNER: 5:30 to 8:30 p.m., Monday to Saturday BAR: 10:30 a.m. till..., Monday to Sunday

BREAKFAST: LUNCH:

Indoors – Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚1 on map | Page 147

SAMPLE MENU

> S TA R T E R S

Seafood Linguine — 45.00

Chicken Liver Pâté — 22.00

with Scotch bonnet, tomatoes, garlic, lemon olive oil

served with plantain chutney and garlic crostini

— Breadfruit Cake — 22.00 with eggplant and tomato relish

— Jerk Pork Spring Roll — 28.00 served with tamarind dip

— Codfish Risotto — 28.00 finished with tomato oil

— Chilled Octopus Salad — 34.00 with citrus salsa

— Grilled King Prawns (three prawns) — 45.00

— Roast Pork Stir-fry — 45.00 with black beans, bok choy, ginger, soya, and jasmine rice

— Fresh Catch of the Day — 50.00 prepared either grilled, fried or blackened, served with organic citrus-infused leaves and the chef ’s daily salsa or aïoli, and choice of fries, breadfruit chips or garden salad

— Grilled Shrimp Kebab — 50.00 lemongrass, codfish risotto, basil oil

— Grilled 8-oz. Rib-eye Steak — 58.00

with spicy mango butter

served with hand-cut Parmesan fries, Béarnaise sauce

> SALADS*

— Atlantis Seafood Platter ( for two persons)

Olive Oil-poached Tomato and Quinoa Salad — 28.00 arugula, basil, finished with balsamic vinaigrette

— Roasted Beetroot and Kale Salad — 30.00 herb-crusted goat cheese drizzled with a passion fruit vinaigrette * Add fried flying fish $13.00, blackened chicken $14.00, grilled shrimp $18.00.

> M A I N CO U R S E S Baked Butternut Squash — 40.00 vegetable ratatouille and garden salad, finished with Parmesan cheese

— Panang Curry served with naan bread, mango chutney and basmati rice or dhal skins — vegetables 40.00 — chicken 45.00

grilled catch of the day, calamari, blackened flying fish, scallops, prawns and conch samosas, served with any two sides — 120.00 paired with a bottle of Flying Solo Viognier or Syrah — 150.00

> S P EC I A L O F F E R Two-course Menu — 50.00 soup of the day or fish cakes, followed by fried flying fish with fries or garden salad, with a soda or regular juice

> BUFFET Bajan Buffet (reservations required) — Wednesday buffet 70.00 — Sunday buffet 90.00

enjoy our sumptuous Bajan buffet on Wednesdays and Sundays

— We feature a great breakfast buffet every last Sunday of each month — $50.00.

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Caribbean / International

W W W.T H E C R A N E . C O M

L’Azure > Famous for its seafood and panoramic views of the Atlantic Ocean, L’Azure restaurant at The Crane prepares a tempting range of classic international delicacies. From soup to seafood and mouth-watering desserts, L’Azure is always intent on enhancing its long-held reputation for elegant dining. The atmosphere speaks of elegance and beauty both on the terrace or inside. On Sundays, L’Azure is a popular spot for the wonderful gospel breakfast with live Caribbean gospel music, followed by a traditional Barbadian Sunday lunch buffet with steel-pan entertainment.

DUAYNE HOLLIGAN – Executive Chef

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L’AZUR E THE CRANE RESORT CRANE | ST. PHILIP

(246) 423-6220 dining@thecrane.com

7:00 to 11:00 a.m., Monday to Sunday 12:30 to 3:00 p.m., Monday to Sunday TEA: 3:00 to 6:00 p.m., Monday to Sunday DINNER: 6:30 to 9:30 p.m., Monday to Sunday

BREAKFAST: LUNCH:

Indoors – Outdoors Breakfast – Lunch – Tea – Dinner ATTIRE: Elegantly casual BAR: No PARKING: Yes DINING:

SERVING:

LOCATE US | n˚2 on map | Page 147

SAMPLE MENU

> APPETISERS

Spice-rubbed Pork Loin — 65.00

Bajan Gumbo — 27.00

sarladaise sweet potatoes, plantain chutney, greens beans, Jamaican jerk sauce

baby shrimp, hot smoked flying fish, mahi-mahi, pumpkin, okra, sweet potato, sweet pepper

— Crane Salad — 30.00 hand-picked local mixed greens, cilantro, sweet peppers, cucumbers, sun-dried tomatoes, orange segments, citrus vinaigrette

— Baby Shrimp and Crab Cake — 34.00 local mixed leaves, pickled red onions, roasted red pepper aïoli

Chicken Liver Pâté — 36.00 curried mango chutney, crunchy brioche toast, port glaze

— Cold Smoked Mahi-mahi Timbale — 38.00 fresh chèvre and hot smoked flying fish, grilled hearts of romaine, Parmesan filo triangles, sweet and spicy pepper vinaigrette

— Lobster Tail Salad — 55.00 pineapple salsa, marinated new potato, sweet peppers, scallions, lemon tarragon coulis

> ENTRÉES Vegetable Tandoori — 48.00 zucchini, okra, sweet peppers, mushrooms, cumin-scented basmati rice, naan bread, poppadoms, tandoori-curry sauce

— Pan-roasted Chicken Breast — 56.00 garlic and cumin marinade, pumpkin fritters, Chinese cabbage with bacon, roasted okra, orange-ginger-chicken demi-glace

— Chargrilled Mahi-mahi — 56.00 sweet potato gnocchi parisienne, garlic-wilted greens, corn and green beans, lobster Nantua sauce

— Tandoori Tiger Prawns — 72.00 red quinoa, carrots, broccoli, peppers, zucchini, tandoori-curry sauce

— New Zealand Rack of Lamb — 76.00 garlic mash, grilled asparagus, balsamic-merlot jus

— Seafood Bouillabaisse — 85.00 lobster, scallops, shrimp, clams, mussels, snapper, cherry tomatoes, new potatoes, saffron broth

— Grilled Dry-aged Beef Rib-eye — 8 oz. 85.00 — 10 oz. 95.00

grilled zucchini and blue cheese tian, onion rings, chimichurri, red wine-veal demi-glace

— Pan-roasted Beef Tenderloin Surf and Turf — 6 oz. 105.00 — 8 oz. 115.00

smoked Gouda and ground provision gratin, mushroom-stuffed tomato, spiny lobster Béarnaise, red wine-veal demi-glace

> DESSERTS Creamy Apple-cinnamon Cake — 20.00 oat and nut streusel, ginger ice cream, butterscotch sauce

— Mango Cheesecake — 22.00 seasoned bread crust, spiced mango coulis

— “Milky Way” Bread Pudding — 22.00 Oat and nut streusel, hot chocolate sauce

— Crunchy Banana Pillow — 24.00

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

rum-scented crème anglaise

2017 BARBADOS RESTAURANT GUIDE

21


RESTAURANT

Italian / Pizza

W W W. FA C E B O O K . C O M / B U Z O - O S T E R I A - I TA L I A N A B A R B A D O S -147 3 32 1 32 9 6 0 1 67 5

Buzo OSTERIA ITALIANA

> Revel in the ambiance of an electric atmosphere, amazing décor, welcoming service, fabulous Italian food, wines and cocktails. A team of talented chefs – led by Italian chef patron Cristian Grini, create exciting works of art using only the finest meats, fresh seafood and other delicious ingredients. Chef Grini is known for creating exciting dishes that are sure to seduce your taste buds in a symphony of flavours, textures and aromas of contemporary Italian food.

CRISTIAN GRINI – Chef / Owner

22

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BUZO THE PAVILION HASTINGS CHRIST CHURCH

(246) 629-2896 buzo.barbados@gmail.com

LOCATE US | n˚1 on map | Page 152

LUNCH:

11:00 a.m. to 5:00 p.m., Monday to Saturday 5:00 to 11:00 p.m., Monday to Sunday

DINNER:

Indoors Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> A N T I PA S T I / A P P E T I S E R S

> S ECO N D I / M A I N CO U R S E S

Carpaccio di Manzo e Scaglie di Grana all’Olio Aspringnolo

Filetto di Salmone alla Mentuccia

beef carpaccio, shaved Parmesan, crispy shallots, verjuice and lemon olive oil

baked pink salmon fillet, garlic, onions, white wine, lime, cherry tomatoes, thyme and black olives with fresh mint

— Frittura di Funghi con Maionese al Tartufo e Aglio in Fiore

— Scaloppine di Pollo al Marsala con Funghi Freschi di Campo

portobello mushroom tempura, truffle and roasted garlic mayo

chicken scaloppine, Marsala wine, portobello mushrooms

— Assaggi di Bruschetta

— Filetto di Maiale all’Acceto Balsamico, Cipolle Perlate e Asparagi Selvatici

trio of bruschetta, tomato and fresh basil, Gorgonzola and pears, Parma prosciutto and provolone

balsamic-glazed pork tenderloin, pearl onions, wild asparagus

> L E PA S T E D E L L A C U C I N A / PA S TA S *

> I N S A L AT E / S A L A D S

Ravioli con Salsa ai Quattro Formaggi, Miele Tartufato e Scaglie di Pane Croccante

tomato, mozzarella and fresh basil

four-cheese ravioli, truffled honey, crispy panko

— Garganelli alla Wódka e Salmone Affumicato con Pendolini e Rucola garganelli pasta with smoked salmon, vodka, cherry tomatoes, arugula and cream

— Cappelletti Ripieni ai Porcini con Panna, Prosciutto Cotto, Piselli e Spinaci Freschi porcini mushroom panzerotti, prosciutto cotto, green peas, spinach and fresh cream * All Buzo pastas are made in-house.

Caprese — Fragola strawberry, arugula, 24-month old Grana Padano, balsamic caramel and crispy shallot

> PIZZE / PIZZAS Rado (with our home-made Napoletana sauce) tomato, mozzarella, spicy Italian pepperoni, oregano, green peppers, onions and olives

— Buzo (without tomato sauce) Manchego cheese, wild mushrooms, rocket, truffle oil, pepper flakes

Gluten- and egg-free pastas available with any sauce.

> D O LC E / D E S S E R T Soufflé Caldo al Cioccolato flourless chocolate soufflé, vanilla bean gelato and raspberry reduction

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. A 12.5% service charge will be added to your bill. Prices and menu items are subject to change.

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> COVER

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SHOOT

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2 1

7 0

MEET

THE CHEFS MENU INTERNATIONAL 2017 BARBADOS COVER SHOOT Photography by Kenneth Theysen

THEY SAY KNOWLEDGE IS POWER. Menu International is a believer. That’s why we are a trusted resource for travellers interested in getting the most out of their visit to Barbados. Over the past seventeen years, each Menu International issue has provided the sort of insights and tips that make a real difference on a vacation. We explore both the latest global culinary trends and the unique cultural traditions of Bajan cuisine. In our 2017 issue we are introducing the island’s great chefs, putting faces onto the incomparable dining experiences you will enjoy. With Menu International as an informative and innovative resource, you will know more; and, the more you know, the more you will enjoy the magic of Barbados. Continued on page 104...

2017 BARBADOS RESTAURANT GUIDE

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Photography Kenneth Theysen

> INTERVIEW

WHERE THE HEART IS: Feeling at Home at The Sandpiper Resort Barbados offers every kind of accommodation, from luxury hotels to furnished apartments. The best properties are the ones that know how to make guests feel welcome and appreciated, which is especially important on an island where visitors fall in love with the country and return year after year. — By Amie Watson

B

uilt in 1970 by Budge and Cynthia O’Hara, The Sandpiper resort is one of the best. It’s the perfect mix of boutique hotel chic and relaxed, family-run business. Winding garden paths draped with red-flowered Pride of Barbados trees and blossoming bougainvillea lead past two pools, a peaceful beachside bar, a gym, a tennis court and a complimentary water sports kiosk (you can even snorkel to a nearby shipwreck). Spread throughout are fifty rooms housed in modern bungalows whose design ranges from upscale-rustic suites (think spacious terraces, king sized beds and sleek kitchenettes) to newly built, all-contemporary luxury villas complete with private outdoor plunge pools. Seated in The Sandpiper’s open-air bar and breakfast area, where some of the island’s top jazz pianists and steel-pan players perform weekly, co-director Wayne Capaldi explains that he’d already been working at the resort before he married into the O’Hara family in 1990. Capaldi was born in Barbados but left for school in Canada when he was fourteen. After university, he returned

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to his roots (“Just the bloody weather”, he says) and took a job at The Sandpiper. “My then boss, now father-in-law, thought it was a good idea to hire me for one year. I don’t know why he did”, he says, laughing. Perhaps Capaldi’s future father-in-law foresaw the success the young man would be; he’s helped turn the property into a resort reputed for its professional staff, exquisite restaurant, friendly bar and more-thancomfortable accommodations. And he and his wife Karen now have three children attending school in England. The Sandpiper first opened as a twenty-tworoom sister property to the O’Hara’s nearby Coral Reef Club, but in the 1980s, at the behest of Capaldi, it doubled in size. Then last summer, they knocked down a former private villa on the property and built the Beach House, a modern, three-suite bungalow adjacent to the sundeck and beach. “The suites can be taken separately or opened up and taken as one villa for families”, says Capaldi. The upstairs Curlew suite whispers honeymoon. Sliding wooden panels separate the spacious living room and bedroom. The desk and drawers are made locally, he explains. The wallto-wall ocean view of nothing but blue expands


Wayne Capaldi Co-director – The Sandpiper

as we step onto the living room-sized private terrace complete with a fully stocked bar, dining table and private plunge pool. “The suite was done by our interior designers out of London,” Capaldi explains, “but my wife Karen does most of the decorating.” Even The Sandpiper’s older suites are a mix of modern and chic. Rain showers and adjacent bathtubs are stocked with neroli- and jasminescented toiletries from The White Company in London. Marble and stone line countertops while sleek glass coffee tables contrast Victorian drapes and plush cushions. “The word I like to use to describe The Sandpiper is sexy”, says Capaldi, comparing its boutique feel with the family’s other property, the Coral Reef Club. “We’re roughly half the size and we probably have a more contemporary feel. But I think it’s the intimacy of this resort, its size, that people tend to favour.” Its small size makes it feel intimate, but also makes it feel safe. You can leave your bag on a beach chair all day and not worry. You can even borrow the pair of yellow goggles that hang from the wooden sundeck. (I waited all week for them to be reclaimed by their owner or to be stolen by someone wandering up from the public beach, but they never were, so I instead spent the week sweating

out my cynicism, rehydrating Barbadian style with rum punch and juicy papaya.) But Coral Reef Club and The Sandpiper have more in common than the spa they share – both value their loyal guests. “About 85 per cent of the clientele return year on year”, says Capaldi. One of those guests, Kenneth Layton, has been staying at The Sandpiper for more than thirty-five years. He comes twice a year, this time bringing ten family members including children and grandchildren. He comes back because of the team, he says. “You’re not just a number here.” At the Wednesday night cocktail party at The Sandpiper’s beach bar – called Harold’s Bar – I meet a group of teenage girls who’ve been coming every summer with their families since they were kids. Some know each other at home in England; others only see each other in Barbados. And although they’ve attended the weekly cocktail party for more than a decade, this year they’ve finally graduated from lemonade to Harold’s expertly mixed rum punch. In fact, everyone at the party seems to know one another, creating a family feel into which I’m welcomed as a first-timer. Before heading out for the evening, the girls stop by Capaldi’s dinner table at The Sandpiper restaurant to wish him a good night, like old

2017 BARBADOS RESTAURANT GUIDE

friends or a favourite uncle. He’s known them for more than a decade, after all. Harold himself is another longstanding feature of the resort. He’s manned the bar for almost thirty years, and can be found there most days from late morning into the early evening. “I still have a smile on my face so I’m still enjoying it”, he says. He’s seen the kids grow up, too, and even created a nonalcoholic kids’ cocktail menu so nobody felt left out. “Now they can look at the menu and have their own signature cocktail.” For Capaldi, like for his guests, being back in Barbados is a dream come true. He likes not having to worry about what to wear to work (“It’s always nice”, he says). And on days off he likes to relax just like his guests, by going sailing or getting together with friends at the beach. “I love it here. You get up in the morning and the sun is shining. If a little rain is the worst we get, I can live with that.” Besides, in Barbados, sunshine is never far away.

THE SANDPIPER HOLETOWN ST. JAMES

(246) 422-2251 www.sandpiperbarbados.com

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RESTAURANT

International / Mediterranean / Sushi

W W W. C A F E L U N A B A R B A D O S . C O M

Cafe Luna > Located on the rooftop of Little Arches Hotel, alfresco-style Cafe Luna offers inventive meals and incredible sweeping views of Enterprise Beach. Enjoy glorious food as you watch the sun sink over pristine white sands or discover Cafe Luna’s creative dishes while dining under the stars. Using local, sustainably grown and organic products, Cafe Luna supports local farmers and offers the healthiest, purest food. Executive Chef Mark de Gruchy prepares international cuisine with flair, featuring the freshest fish and seasonal local produce, in a menu that is always interesting and renewed. MARK ‘MOO’ DE GRUCHY – Executive Chef / Co-owner

WAYNE JACKMAN – Chef

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CAF E LUNA LITTLE ARCHES HOTEL ENTERPRISE BEACH RD. CHRIST CHURCH

(246) 428-6172 cafelunabarbados@gmail.com

LOCATE US | n˚3 on map | Page 147

9:00 to 11:30 a.m., Monday to Sunday 12:00 noon to 2:30 p.m., Monday to Sunday DINNER: 6:00 to 9:30 p.m., Monday to Sunday COCKTAIL HOUR: 5:00 to 6:00 p.m., Monday to Sunday

BREAKFAST: LUNCH:

Open-air – Rooftop Breakfast – Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> APPETISERS

> ENTRÉES

Eggplant ‘Fritta’ – 23.00

Luna Bajan Fish Stew – 55.00

local eggplant sliced very thin and fried in tempura batter, served with a mango-soy piquant dip

fresh local fish, sweet potato and vegetables, simmered in local pepper-cream-fish broth, served with garlic-herb-Parmesan bread

— Tomato, Cucumbers, Sweet Peppers, Kalamata Olives – 24.00 and feta cheese with mixed greens

— Local Organic Sweet Potato Gnocchi Pasta – 26.00 with sautéed local spinach, local smoked bacon and cheese sauce

— Pulled Pork Crêpe – 32.00 with Luna barbecue sauce, chives and sweet potato gratin with Swiss cheese

— Smoked Mahi-mahi – 34.00 on a warm potato cake with wasabi mayonnaise and capers

— Local Rocket Greens – 34.00

— Luna Crêpe – 55.00 local fresh fish, crab and shrimp in white Burgundy and Parmesan cream, wrapped in our home-made crêpe, garnished with local tomatoes and fresh basil sauce

— Local Chicken Breast – 59.00 pan-roasted, filled with sweet potato and Cheddar-sauvignon blanc demi-glace

— Braised Pork Spare Ribs – 65.00 with home-made barbecue sauce

— Luna Bouillabaisse – 65.00 fresh local fish and shellfish simmered in local tomato-Pernod broth, served with citrus aïoli and garlic-herb-Parmesan bread

with roasted apple, candied walnuts, blue cheese and honey-lime vinaigrette

— Big Shrimp – 75.00

> DINNER SALADS

spice-rubbed and grilled with Thai green curry, cherry tomatoes, fresh basil and pineapple salsa

Hot Shrimp Salad – 39.00 shrimp sautéed with brunoise of vegetables, local bacon, garlic, oregano and white wine, served on mixed greens with a lemon-dill dressing and Parmesan cheese

— Oistins Market Fresh Salad – 39.00 fresh fish grilled with tomatoes, goat cheese, candied walnuts and an asian vinaigrette

— Linguine Pasta – 39.00 with seasonal vegetables, garlic, fresh herbs, fresh tomato sauce and Parmesan

— Rack of Lamb – 79.00 roasted with sweet potato crust and balsamic syrup

— U.S. Beef Tenderloin Medallions – 95.00 chargrilled and served with a jamun berry demi-glace

We feature an extensive sushi menu every Thursday and Friday nights.

— Fettuccine Pasta – 48.00

All prices are in Barbadian dollars and include government value added tax. A 12.5% service charge will be added to your bill and a 15% to parties of 8 or more. Prices and menu items are subject to change.

with fresh fish, sun-dried tomatoes, capers, garlic, onions, and fresh basil

2017 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Mexican

W W W. C A F E S O L B A R B A D O S . C O M

Café Sol MEXICAN GRILL AND MARGARITA BAR

> Barbados’ original Mexican restaurant not only serves great Tex-Mex-style food but also is one of the liveliest places on the island. Located at the gateway of St. Lawrence Gap, Café Sol draws visitors and locals alike who enjoy the laid back and informal atmosphere. Here you can listen to hot Latin music while sipping your favourite cocktail and enjoying spectacular ocean views of St. Lawrence Bay. In addition, there’s two nightly happy hours you won’t want to miss! Café Sol burns hot. Enjoy the heat.

JEMMA O’NEAL – Head Chef

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CAF É SOL ST. LAWRENCE GAP CHRIST CHURCH

(246) 420-7655

11:30 a.m. to 5:00 p.m., Tuesday to Sunday 5:00 p.m. until late, Monday to Sunday HAPPY HOURS 2 FOR 1: 5:00 to 7:00 p.m. and 10:00 p.m. to 12:00 midnight, nightly LUNCH:

DINNER:

Indoors – Outdoors Lunch – Dinner ATTIRE: Relaxed BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚1 on map | Page 155

SAMPLE MENU

> APPETISERS

> CO C K TA I L S

Range: 14.00 – 23.00

Sol Sangria — 12.50

Chips and Salsa a traditional way to start a Mexican meal – corn tortillas served with our salsa (made fresh daily)

— Cheese Nachos a plateful of crunchy tortilla chips topped with our zesty three-cheese sauce, served with a spicy salsa

— Chunky Chilli

a refreshing blend of red wine, triple sec, fruit juices and Sprite  

— White Lightning Sangria — 12.50 white wine with a dash of vodka, raspberry and fruit pieces  

— Margaritas — 14.00 choices of traditional lime, wild berry-mint, coconut-pineapple, peach-orange, orange-vanilla cream, etc.  

a hearty bowl of spicy chilli served with crunchy tortilla chips for dipping, available mild or wild!

— Jalapeño Fish Cakes

This is just a short sample of our

deep-fried fresh shrimp cakes, spiced with jalapeño, served with a spicy Tapatío dip

many more Mexican favourites,

extensive menu which also includes tasty side dishes, exotic cocktails and delicious desserts.

> MEXICAN MAINS Range: 34.00 – 48.00

Flat Iron Fajita Sizzlers brought to your table sizzling hot with soft flour tortillas and sides of pico de gallo salsa, iceberg lettuce, Cheddar cheese and sour cream... make them however you like them!

We also have a ‘gringo’ menu featuring burgers, grilled chicken and more non-Mexican food for the less adventurous.

— grilled steak — grilled seasonal chicken breast — grilled shrimp — grilled seasonal veggies

— Burritos your favourite filling served in a soft flour tortilla with crisp iceberg lettuce, fresh salsa, cheese and beans, topped with sour cream, guacamole and our zesty cheese sauce, served with a spanish rice and refried beans — beans, rice and cheese — marinated chicken — spicy beef — pork carnitas — chargrilled steak — flame-grilled shrimp — grilled market veggies

All prices are in Barbadian dollars and include government value added tax. Prices and menu items are subject to change.

2017 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Contemporary Caribbean

W W W. C O B B L E R S C O V E . C O M

Camelot R E S TA U R A N T

> English elegance with Caribbean character. Located on the Platinum West Coast of Barbados, Cobblers Cove offers a haven of grace and tranquillity to discerning travellers. The beachside hotel has forty suites overlooking the ocean and tropical garden surroundings. A member of the prestigious Relais & Châteaux, Cobblers Cove prides itself on serving the finest food in Barbados. The award-winning oceanfront Camelot Restaurant is a destination in itself, with Barbadian-born Head Chef Jason Joseph creating exceptional menus with a true taste of Barbados.

JASON JOSEPH – Head Chef

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CAM ELOT COBBLERS COVE ROAD VIEW SPEIGHTSTOWN | ST. PETER

(246) 422-2291 camelot@cobblerscove.com

LOCATE US | n˚4 on map | Page 147

7:30 to 10:10 a.m., Monday to Sunday 12:30 to 2:30 p.m., Monday to Sunday DINNER: 6:30 to 9:30 p.m., Monday to Sunday

BREAKFAST: LUNCH:

Open-air (covered, oceanfront) Breakfast – Lunch – Dinner ATTIRE: Casual (day) – Elegant (evening) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> C H E F ’S C H O I C E

> ENTRÉES

Roasted Root Vegetable Soup — 35.00

Linguine, Tomato-vodka Sauce* — 70.00

grilled chicken and cheese straws

spinach, basil, olive, country-style vegetables

— Orange Cheesecake — 40.00

— Barker’s Fresh Daily Seafood Haul — 80.00

balsamic strawberries

christophene, onion-potato mash, spiced carrot purée, licorice cream

— Pan-fried Foie Gras — 65.00 truffled potatoes, microgreens, merlot jus

— Crab, Chive and Green Pea Risotto — 85.00 confit cherry tomatoes and Parmesan shavings

— Pan-fried Duck Breast — 95.00 sautéed bok choy, cauliflower, polenta, blueberry pool

> S TA R T E R S Sautéed Asparagus and Spinach with Poached Free-range Hen’s Egg* — 50.00 hollandaise sauce and shaved Parmesan

— Goat Cheese on Cinnamon Toasted Brioche* — 55.00 caramelised onion, apple and mango chutney, red wine reduction

— Seared Yellowfin Tuna — 55.00 lemon-coriander dipping sauce, sweet-and-sour cucumber, green pea purée

— Olive-crusted Mahi-mahi — 85.00 cinnamon-dusted plantains, semi-confit tomatoes, spinach, pink peppercorn sauce

— Herb-marinated Lamb Rack — 95.00 buttered vegetables, crushed potatoes with sour cream and bacon, tarragon pool

— Grilled Certified Angus Filet Steak with Button Mushroom Sauce — 125.00 roasted butternut squash purée, asparagus, ratte potatoes

> S W E E T P L AT E S Fresh Fruit Plate — 35.00 coconut sorbet

— Dark Chocolate Tart — 35.00 brandy cherries and strawberry ice cream

— Raspberry and White Chocolate Parfait — 40.00 mixed melon salsa

— Lobster and Melon Tasting — 65.00

— Passion Fruit Soufflé — 40.00

poached lobster and melon salsa, petit lobster cappuccino and lobster salad with grilled watermelon

coconut ice cream

— Cinnamon Crème Brûlée — 40.00 candied walnuts, bubble sugar

* Vegetarian dishes.

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include a 10% service charge and government value added tax. Prices and menu items are subject to change.

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RESTAURANT

Asian / Caribbean / Seafood

W W W. C A R I B A R E S TA U R A N T. C O M

Cariba R E S TA U R A N T & B A R

> With a comfortable and relaxed atmosphere, Cariba offers modern Caribbean cuisine with an Asian twist. Internationally trained executive chef-proprietor Glen Bent has worked in five-star establishments all over the world, including the prestigious Sandy Lane hotel right here in Barbados. Since he and his wife Faye opened Cariba, they have earned a loyal following of repeat clients. With Glen’s innovative flair in the kitchen and Faye’s warmth and hospitality in the front of the house, Cariba is a perennial hit with residents and visiting gourmet food lovers.

GLEN BENT – Executive Chef / Owner

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CAR IBA #1 CLARKE’S GAP DERRICKS | ST. JAMES

DINNER: 6:00 to 9:30 p.m., Monday to Saturday (low season) and Monday to Sunday (high season)

(246) 432-8737 info@caribarestaurant.com

Indoors – Outdoors Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚2 on map | Page 148

SAMPLE MENU

> S TA R T E R S

Grilled 8-oz. Lobster Tail

Range: 20.00 – 38.00

on coconut and pineapple rice with lemon sauce and spiced vegetable wontons

Home-made Soup of the Day with bread and butter

— Thai Chicken Satay with cashew nuts and mango sauce on a carrot, alfalfa and coconut salad

— Caribbean Tropical Shrimp Cocktail with local vegetable chips

— Spicy Barbecued Pork Salad on toasted corn bread — Crispy Flying Fish on Oriental rice noodles with Bajan hot pepper sauce

— Lobster, Green Banana and Breadfruit Salad with cucumber and watermelon pickle

— Jerk Pork Chop with stir-fried vegetables, sweet potato pancakes and sour plums

— Curries with coconut rice, herb flatbread and tamarind sauce — chicken — shrimp

— Noodles stir-fried vegetables noodles with cashew nuts, pineapple and basil — lemon peppered chicken — coconut curried beef — garlic-chilli shrimp

— Coconut-coated Chicken Breast with grilled plantain, guava-glazed barbecued shrimp and vegetable spring rolls

— Panko-crusted Crab Cakes

> DESSERTS

with mango mayonnaise

Range: 12.00 – 24.00

> MAINS Range: 48.00 – 98.00

Today’s Catch with Asian spices, served on stir-fried vegetables with basmati rice and a carambola sauce

— Grilled Dorado with macaroni cheese spring rolls and roasted vegetables on a tomato and thyme sauce

— Blackened Sirloin Steak with grilled vegetables, spicy fries, panko-crusted onion rings and aged rum sauce.

Bread and Butter Pudding with home-made ice cream and a caramel-rum sauce

— Chocolate Tart with caramel sauce

— Mango Mousse Cheesecake — Fresh Fruit Salad with seasonal sorbet

— A Selection of Home-made Ice Creams

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

We also have a vegetarian menu.

2017 BARBADOS RESTAURANT GUIDE

37


Photography Kenneth Theysen

> INTERVIEW

Dining in Coral:

A Delicious Barbadian History Lesson with a View Manuel (Mannie) Ward, the third-generation owner of the Animal Flower Cave and Restaurant, seems relaxed. He’s sitting in a comfortable chair near his outdoor bar on a hot Barbados afternoon.

How did you come to own the Animal Flower Cave? My father’s family started off with an Irish indentured servant sent here by England in 1681. My granddad first built a bar here in 1927. That got destroyed in Hurricane Janet in 1955, so my father built the new bar, in 1960, on the same spot. Two years ago, I tore it down to build this new kitchen and bar and added the dining room overlooking the cliffs. It took a year and I opened in 2015. My wife Sue and son Mitch work with me, and our two youngest, Bella and Mimi, help out on the weekends for pocket money.

— By Amie Watson

Did you have a background in restaurants?

B

ut even while taking a break from running the kitchen at one of the country’s most popular tourist destinations, he’s busy listening. He wants to know if visitors enjoyed their thick-cut Bajan ham cutters, chicken and potato roti, and seacat (local octopus) and conch salads with organic greens. Was the bread flaky enough? Did the kids like their ice cream? Are they looking for the playground? “Next right turn, guys!” Ward hollers across the shaded seating area, interrupting the

otherwise gentle, melodic cadence of his voice. He means the staircase that descends to the Animal Flower Cave below, but only the woman who thanks him and walks toward the stairs knew what unasked question he was answering with such a helpful bellow. As a third-generation Barbadian, Ward is an encyclopedia of local history and culture. He also runs a tight and friendly ship thanks to a background in fine dining, turning what could have been just a panoramic pit stop on a tourist’s itinerary into a dining destination. As Ward’s voice re-establishes its rhythm and tone, he launches into the history of the Animal Flower Cave, his stunning restaurant and some of Barbados’ most famous food traditions.

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I’ve spent at least thirty-five years working in different high-end restaurants in Barbados: The Cliff, Sandy Lane, Mullins, La Maison, which is now called The Tides. People were always asking where they could eat local food. So I knew, when I opened my own restaurant, that I wanted something low-key – local food but nicely presented.

The view from the cliff-side restaurant is almost as breathtaking as the one from the Animal Flower Cave lookout below. How did you design the restaurant to enhance the experience?


Manuel Ward Owner – Animal Flower Cave and Restaurant

All the rocks are coral stone on the inside of the restaurant and cliff stone on the outside. It looks like an old Barbadian home, because originally the coral was cut into big blocks and used in old buildings, which is where I got them. Up here by the bar, I used repurposed Canadian pine from an old wharf, because all the hardwood trees in Barbados were cut down to make room for coffee and other plants that didn’t work, before the sugar plantations were started. On the wall are ballast bricks from 17th C. and 18th C. sailing boats. When they sailed across from Europe, they wouldn’t have much cargo, so they’d put these into the ship for weight. Once they’d get to Barbados or other Caribbean islands, they’d offload and then load up with sugar, molasses and rum. A lot of the leftover bricks were used for making chimneys in the sugar factories.

Any Swashbuckling stories about them? These bricks are all from Scotland, except two that are French. I know there were lots of them in Martinique and Guadeloupe, which makes sense because those islands were mostly French. But Barbados was always an English colony, and France and England were enemies throughout that era, so the only way those bricks would have come here is if they came off a French ship captured by the British.

Weekday lunches bring a steady flow of tour groups and other travellers for sandwiches, salads and grilled fish, but weekends bring more locals and more elaborate fare – anything from traditional curry goat to melon and Prosecco soup, filet mignon with thyme-lemongrass jus, and mango and passion fruit crème brûlée. How did you build your reputation with locals?

were considered poor man’s food and were eaten by slaves. With the salted cod they’d make fish cakes and buljol, a shredded salt cod salad. They made another dish called cou-cou, where they boiled okra and added cornmeal until it came out a kind of polenta. Then they would make the salt cod into a gravy to go over top.

Chicken liver cutters?

People knew me from my years in the industry, and in the beginning, they came and wrote about us on social media, saying they’d had a great lunch at Animal Flower Cave. Then their friends came and tried it. We also have a Facebook page where we post the menu. On the weekend we have more cooked food – things that take longer to prepare, like lamb stew or chicken and shrimp specials with baked potatoes, sweet potato mash or basmati rice and vegetables.

How did you end up hosting a rave? We’d just opened and these two guys came up and loved the location and said they wanted to have a rave here. They had their own bar, DJ, lights, staff and security. They cleaned up and handed it back to me by 7 a.m. the next morning. We’re a lunch-only restaurant, so it was great. This year we’ve done three weddings, two birthday parties and a rave.

Growing up here, there were bars you’d go to at 3 a.m. after the nightclub because you were piss drunk and needed something to soak up the alcohol. A cutter is a sandwich made with a bun instead of bread and you put whatever you want in there – ham, cheese, fish, chicken liver. And there’s a place called The Red Star down in Bridgetown that used to sell chicken liver cutters. So when we did the menu, I said we have to have a liver cutter. I don’t even like liver! But if we’re representing our cuisine, we have to have it. I’m also the only one in Barbados doing a liver and potato roti. We stew the liver with spices, herbs and gravy for the sandwich and roti, or serve it in a side dish with salad.

Pickled seacat and conch? Pickled seacat and conch is made the same way we make our pickled pork and is related to English souse. But when we say pickled, we mean fresh lime juice, not pickled like cucumber pickles. We stir the conch and seacat, which is local octopus, and shelled local sea snails, with parsley, cucumber and a bit of bonney pepper – scotch bonnet – and serve it cool. That’s traditionally prepared every Saturday in Barbados with pickled pig, pickled green banana and sweet potato. The octopus is even local. I have a guy who brought me 15 pounds two days ago.

Barbados has a lot of traditional foods, including buljol and cou-cou. What are their stories? Back in the 16th and 17th centuries, Barbados used to ship molasses, sugar and rum to Nova Scotia, Canada and bring back ice. When someone at the north part of the island saw the ice boat coming, they’d ride their horse back into town and tell everyone, so people could send out their invitations – because all the parties would happen within the next three days, before the ice melted. On that boat would also come salted cod, pork and meat, which

2017 BARBADOS RESTAURANT GUIDE

ANIMAL FLOWER CAVE AND RESTAURANT NORTH POINT | ST. LUCY

(246) 439-8797 www.animalflowercave.com

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ADVERTORIAL

The Newly Renovated Tides Reopens to Rave Reviews When you read the story behind The Tides Restaurant, you understand why it has become one of Barbados’ most highly acclaimed fine dining restaurants and why the owners never settle for anything less than perfection.

I

n 1988, Chef Guy Beasley, originally from Coventry UK, moved to Barbados, where he worked for the O’Haras, owners of Coral Reef Club and Sandpiper hotels. Tammie Mark was Food and Beverage Manager at Treasure Beach Hotel, which was where Guy and Tammie first met. The two moved to the UK to gain further experience in the restaurant and catering fields, eventually landing jobs with the infamous French Roux brothers, Michel and Albert. The Roux brothers, known for their exquisite French cuisine, are credited with having enhanced Britain’s gastronomic standing in the world.

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T H E T I D E S R E S TA U R A N T | T H E N E W LY R E N O VAT E D T I D E S R E O P E N S TO R AV E R E V I E W S

Guy worked in the Michelin 3-star kitchen of Le Gavroche, while Tammie managed the brothers’ Gavvers Sloane Street restaurant in London. Three years later, the couple returned to Barbados where they got married and opened their first restaurant, Putters on the Green, at the famous 5-star Sandy Lane hotel. The stars all came together for Guy and Tammie when Guy stumbled upon the ideal seaside location for their new restaurant – The Tides – while their dreams of starting a family were realised with the birth of two beautiful daughters, Morgan and Leah. The Tides opened its doors in October 2000, quickly earning its reputation as one of the Caribbean’s leading restaurants. Constantly expanding to meet locals’ and visitors’ demands, the latest renovation was the most extensive and nothing short of a miracle. In just ten weeks, Genesis Contractors diligently completed what should have taken ten months, under the watchful eye of top architect, Michael Gomes. Gomes was insistent that the charm and elegance of the old Tides be maintained, while adding modern features like the spectacular giant Wedgwood chandeliers that hang from the high pavilion ceilings. Natalie Manning of Natz Interiors added the finishing touches with sleek furniture and accents that you would expect to see in world-class restaurants. The new, stunning air-conditioned glass gazebo overlooking the sea is a hit, especially with the lunch crowd. The Tides now offers a popular two-course lunch special for BBD 72.00 and there is also a vegetarian

and children’s menu. Owner Tammie Beasley commented, “The Tides reopened quietly last week, so that we could make sure that everything was running smoothly, and the patrons have been blown away by the décor of the new Tides! The comments and reviews have been phenomenal. We couldn’t be more excited for people to come and experience dining in this exquisite setting. Best of all, we have maintained all our food and beverage prices because we value our local customers. We’re committed to offering a quality dining experience at an attractive price.” The Tides is proud of its team of seventy-five of the most highly skilled professionals in the industry, including Restaurant Manager Henry Sealy, Executive Chef Simon Tempro and new Chef James Lidsey (who brings sixteen years of experience in Michelin-starred restaurants and has worked under famous 3-star Chef Marco Pierre White). “I’ve always loved cooking. Now I feel a renewed zest to get to work and see what we’ve been able to achieve with the renovation, and we can’t wait for everyone to experience the new Tides Restaurant!” adds owner Guy Beasley.

THE TIDES RESTAURANT BALMORE HOUSE HOLETOWN | ST. JAMES

(246) 432-8356 / 432-8357 www.tidesbarbados.com

2017 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Caribbean / International / Seafood

W W W. C H A M P E R S B A R B A D O S . C O M

Champers W I N E B A R & R E S TAU R A N T

> As one of the premier restaurants on the South Coast, Champers is known for its consistently great food and offers true value. With a lively, vibrant Caribbean design and atmosphere, Champers delivers the romance of waterside dining in its gazebo or on the open-air terrace. Air-conditioned comfort is also available at lunch in the upstairs dining room. For your convenience and safety, they have a private car park supervised by a parking attendant during business hours. If art is your passion, take a minute to browse the captivating works of art in their “On the Wall” art gallery curated by Vanita Comissiong.

PEDRO NEWTON – Executive Chef

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CHA M PER S SKEETES HILL CHRIST CHURCH

LUNCH: 11:30 a.m. to 3:30 p.m., daily except Saturdays DINNER: 6:00 to 9:45 p.m., Monday to Sunday

(246) 434-3463 / 435-6644 champers@champersinc.com

Indoors – Open-air Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚2 on map | Page 152

SAMPLE MENU

> TO S TA R T

Cajun Mahi-mahi – 62.00

Spinach Salad with Romaine Hearts – 28.50

served with sweet potato mash, seasonal vegetables, pepper, jelly and caper dressing

apples, toasted almonds, garlic vinaigrette and crumbled blue cheese

— Camembert (please allow 15 minutes preparation time) – 36.00

baked in puff pastry with spiced apples

— Slow-roasted Pork Belly – 36.50 set on a couscous and apple salad, topped with crispy greens, bacon powder and port glaze

— Scottish Smoked Salmon – 36.50 accompanied by a petite salad, toast and caper remoulade

— Shrimp and Mango Salad – 36.50 with mango vinaigrette

— Pan-seared Queen Scallops – 39.00 served on a risotto cake, topped with creamy leeks, finished with shiso greens and a light saffron cream

— Pan-seared Calf’s Liver – 37.50

— Spice-rubbed Pork Tenderloin – 68.00 served with bacon-infused cream potatoes, and grilled vegetables with an apple and thyme essence

— Sautéed Prawns – 68.50 simmered in a Thai red curry and coconut sauce, served with jasmine rice and vegetables

— Herb-crusted Rack of Lamb – 75.00 accompanied by fondant potatoes, lentil ragù, minted yogurt and natural jus

— Medley of Seafood (lobster, shrimp and fresh catch) – 75.00

tossed with penne pasta and vegetables, chives, crushed chilli and capers with cream

— Grilled 12-oz Rib-eye – 95.00 served with garlic mash, seasonal vegetables and a cognac and mustard cream

> DESSERTS

set on a potato and celeriac rösti, accompanied a by warm broccoli slaw, scorched cocktail onions and Madeira reduction

Warm Bread Pudding – 22.00

> M A I N CO U R S E S

served with coconut ice cream

Ricotta-stuffed Ravioli – 52.00 with creamy chardonnay and spinach sauce, Creole eggplant and Parmesan cheese

— Pan-roasted Chicken Breast – 56.00 resting on a nest of linguine and vegetables, tossed in a light mustard and sage cream

with Bajan rum sauce and ice cream

— Champers Coconut Pie – 22.00 — White Chocolate Cheesecake – 22.00 with strawberry coulis and vanilla ice cream

— Double Chocolate Brownie – 22.00 with pecans, served with vanilla cream sauce and ice cream

— Parmesan-crusted Barracuda – 62.00

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill and a 15% to parties of 10 or more. Prices and menu items are subject to change.

served with mash, seasonal vegetables, whole-grain mustard sauce

2017 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Mediterranean

W W W. C I N C I N B A R B A D O S . C O M

Cin Cin BY THE SEA

> Cin Cin has established itself as a quintessential seaside West Coast hot spot. In the sanctuary of the air-conditioned elegant bar-lounge overlooking the Caribbean Sea, one can simply enjoy a cocktail or a light bite. For foodies, this contemporary restaurant is perfect for waterside dining under the stars. Renowned Executive Chef/Director Larry Rogers and his talented young Head Chef Jeremy Decle create an eclectic range of Mediterranean-style dishes with a Caribbean flair that promise to tantalise the most discerning palate. This is one place not to be missed!

JEREMY DECLE – Head Chef

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LARRY ROGERS – Executive Chef / Director

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CIN CIN PROSPECT ST. JAMES

(246) 424-4557 dine@cincinbarbados.com

LUNCH AND DINNER: 11:30 a.m. to 11:00 p.m., Monday to Friday DINNER: 6:00 to 11:00 p.m., on Saturdays and Sundays EXPRESS MENU: 3:00 to 6:00 p.m., Monday to Friday

Indoors – Open-air Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes (valet parking) DINING:

SERVING:

LOCATE US | n˚5 on map | Page 147

SAMPLE MENU

> BITES Caponata Bruschetta — 22.00 shaved Parmesan

— 7” Thin-crust Pizza — 25.00 ratatouille, goat cheese, pine nuts, tapenade

— Vegetable Fritto Misto — 25.00 Caesar dip

Beef Carpaccio — 40.00 with a tomato-caper salsa, rocket leaves, shaved Parmesan and olive oil

— Chilled Seafood Salad Escabeche Style — 40.00

with capers, red onions, chilli and citrus-herb vinaigrette

— Shrimp Buns — 30.00 — Calamari Fritti — 30.00

> MAINS

pickled veg, Caesar dip

— Market Fish — 75.00

> S TA R T E R S Roasted Beet Salad — 28.00 with crispy seeds, pine nuts, mixed leaves and a goat milk yogurt

— Cherry Tomato and Mozzarella Salad — 32.00

with tapenade vinaigrette and basil pesto

Chicken Liver Parfait — 35.00 with red onion jam, Melba toast

— Spinach, Mushroom and Ricotta Ravioli — 35.00 with toasted pine nuts, creamy tomato-basil sauce

— Grilled Asparagus and Parma Ham Salad — 38.00 poached egg and potato croutons

— Sautéed Sweet Tiger Shrimp — 38.00 with chilli, garlic, tomato sauce and penne pasta

— Jumbo Lump Crab Cakes — 38.00 with a spiced remoulade sauce, pickled mango

— Oxtail and Porcini Risotto — 39.00

seared bay scallop and white truffle oil

Chicken Breast Pan-baked — 70.00 in a pecan crumb, mustard-leek bread pudding, tomato-raisin chutney

see daily specials

— Spiced Seared Atlantic Salmon — 85.00 in a citrus-banana butter, roasted garlic mash and grilled asparagus

— Spiced Seared Rare Yellowfin Tuna — 85.00

grilled Mediterranean vegetables, lemon-caper butter and soft polenta

— Braised Short Rib — 85.00

on a leek and roasted garlic potato purée, spinach and caramelised onions, sticky jus

— Seared Fresh Loch Fyne scallops — 90.00 on Israeli couscous with caponata and lemon-tarragon butter

— Roasted Best End of Lamb — 110.00 in a honey-mustard crust, creamy polenta and vegetable ragù

— Steak Frites — 115.00

French onion rings, Béarnaise or green peppercorn sauce

— Pan-roasted 10-oz. Veal Chop — 125.00 in a mushroom-Madeira sauce, frito potatoes and green beans

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Caribbean Remix

W W W. C K B A R B A D O S . C O M

Cocktail Kitchen > They say ‘‘there ain’t no food with more flava’ and no rum sweeta’”. Put the two together and you get Cocktail Kitchen, the ultimate casual dining experience. Let the night move you, as you sip on their freshly made cocktails, under the stars, on the celebrated CK rooftop. Here you will meet interesting people from all parts of the world – tourists and locals alike. It’s everything we love: people, food and of course, cocktails.

DAMIAN LEACH – Chef

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COCKTA IL K ITCHE N

(246) 622-3017

DINNER: 5:00 p.m. to 12:30 a.m., Monday to Saturday (low season) and Monday to Sunday (high season) HAPPY HOURS: 5:00 to 7:00 p.m. and 10:00 to 11:00 p.m., daily

info@ckbarbados.com

DINING:

ST. LAWRENCE GAP CHRIST CHURCH

Indoors – Outdoors – Open-air – Rooftop Dinner ATTIRE: Relaxed casual BAR: Yes PARKING: Yes SERVING:

LOCATE US | n˚2 on map | Page 155

SAMPLE MENU

> SMALL BITES Range: 12.00 – 20.00

Mushroom Poppers button mushrooms stuffed with cream cheese and Gorgonzola, battered and fried

— Garlic and Ginger Popcorn Shrimp

crispy fried shrimp marinated with ginger and garlic, sweet chilli dipping sauce

— Pork and Beans

8-hour smoked pulled pork, cannellini and black bean stew, fennel crostini

— Smoked Marlin

thin slices of smoked marlin, mixed leaf salad, pickled melon

— Beef Carpaccio (raw)

diced ahi tuna tossed in an Asian vinaigrette, fresh coriander and chives, garnished with wakame and pickled ginger, marinated rice noodles

— Coconut Ceviche

local fish marinated in citrus juice, coriander, red onion and coconut milk, with sweet potato crisps

— Oxtail

braised oxtail pulled off the bone, goat cheesepotato croquette and grilled onions

> FRESH LEAVES Range: 24.00 – 28.00

Classic Caesar romaine lettuce tossed in a creamy Caesar dressing, crispy garlic croutons

— CK Salad

mixed leaf lettuce, pickled beets, spiced roasted almonds and feta cheese

> MAINS Range: 36.00 – 72.00

Pork Tenderloin Roulade stuffed with plantain and bacon, leek-potato purée, five-spice onion ring, roasted beets

Island-spiced Roasted Chicken Breast roasted with herbs and spices, cumin- and coriander-scented chickpea cake, curried pumpkin purée

— Rack of Lamb

Bajan-rubbed lamb, herbed creamed corn, charred pepper emulsion, mint-roasted squash, pickled beets

— 8-oz. Strip Loin

grilled strip loin steak with smoked sweet potato croquettes, roasted vegetables and peppercorn sauce

— CK Burger

home-made beef burger, mozzarella, bacon, tomato salsa, balsamic-onion compote, fries

— Parmesan Catch

baked in herbed parmesan crust, garlic potato purée, pesto cream, tomato salsa

— Thai Seafood Curry

shrimp, daily catch and mussels in a coconut Thai curry with steamed basmati rice

— Smoked Salmon Linguine

linguine pasta tossed in a creamy smoked salmon sauce, crispy capers

— Fettuccine Alfredo Shrimp / Chicken fettuccine pasta tossed in creamy cheese sauce with a choice of shrimp or chicken

> SIGNATURE COCKTAILS Range: 14.00 – 24.00

Coconut Mojito Malibu Original, fresh lime juice, fresh mint, home-made sugar syrup, topped with soda water

— Berry Fizzy

Stolichnaya vodka, strawberry purée, Sprite, Peach Bitters

— Mango Chow

All prices are in Barbadian dollars and include government value added tax. A 12% service charge will be added to your bill. Prices and menu items are subject to change.

scotch bonnet-infused vodka, mango purée, fresh lime wedges, brown sugar

2017 BARBADOS RESTAURANT GUIDE

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COM PLETE

ESCAPE

Photography Kenneth Theysen

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RESTAURANT

International / Mediterranean / Seafood

W W W. C O R A L R E E F B A R B A D O S . C O M

Coral Reef Club > Chef Hance Bannister and his team provide a high-quality dining experience at this attractive oceanfront restaurant. Guests dine in comfortable wicker chairs and enjoy imaginative dishes crafted with fresh fish and local produce. Hance keeps abreast of changes in the culinary world and as a result, Coral Reef, a member of Small Luxury Hotels of the World, welcomes many return guests who can’t get enough of the superior cuisine at this family-owned luxury hotel.

HANCE BANNISTER – Executive Chef

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COR AL R EE F CLU B PORTERS ST. JAMES

7:30 to 10:30 a.m., Monday to Sunday 1:00 to 2:30 p.m., Monday to Sunday DINNER: 7:30 to 9:30 p.m., Monday to Sunday

BREAKFAST: LUNCH:

(246) 422-2372

DINING:

reception.mail@coralreefbarbados.com

SERVING:

LOCATE US | n˚3 on map | Page 148

Open-air (covered) Breakfast – Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes SAMPLE MENU

> APPETIZERS

Baked Fillet of Mahi-mahi — 80.00

Goat Cheese Tart — 35.00

orange and fennel quinoa, crispy kale, avocado salsa, chorizo oil

beetroot wafers, arugula, roasted red onions, honey-mustard dressing

— Pumpkin and Pine Nut Ravioli — 35.00 tomato jam, fried sage, beurre noisette

— Ahi Tuna Sashimi — 38.00 Japanese rice, toasted nori, wasabi, Oriental vinaigrette

— Crispy Pork Belly — 40.00 sweet potato purée, apple chutney, crispy leeks, Madeira reduction

— Sugar Cane-skewered Cajun Prawns — 42.00 pickled cucumber, avocado compote, pineapple salsa, cilantro oil

> SOUPS Chilled Melon — 16.00 ginger, mint

— Chicken and Sweet Corn Chowder — 18.00 — Silky Butternut Squash — 18.00

— Braised Lamb Shank — 85.00 potato gratin, balsamic vegetables, crispy eggplant, rosemary jus

— Grilled Filet Mignon — 95.00 roasted pumpkin risotto, compressed tomato, roasted asparagus, merlot reduction

> DESSERTS Deep-fried filo-wrapped banana fritter — 36.00 lemongrass sherbert

— Flambéed Fresh Pineapple — 36.00 Bajan rum and sugar, rum and raisin ice cream

— Coconut and Dark Chocolate Teardrop — 38.00 orange and mango compote

coconut, lemongrass

> M A I N CO U R S E S Roasted Breast of Chicken — 76.00 Thai chicken dumplings, bok choy, shiitake, miso and ginger broth

— Pan-fried Fillet of Local Red Snapper — 80.00

All prices are in Barbadian dollars and include service charges and government value added tax. Prices and menu items are subject to change.

textures of cauliflower, wilted spinach, plantain crisp, curry emulsion

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> CHEF'S

RECIPE

Coconut Chicken with Sweet Potato Mash Serves 4

4 chicken breasts 2 sweet potatoes 2 tablespoons + ¾ cup coconut milk, divided Pinch of salt and pepper 1 carrot, finely sliced 1 small onion, finely sliced 1 red sweet pepper, finely sliced 1 oz butter ½ cup heavy cream ½ cup chicken stock 1 lime ½ teaspoon chilli flakes ½ teaspoon chopped fresh parsley

1. Make a pocket in the chicken breast

COCONUT CHICKEN with SWEET POTATO MASH by Executive Chef / Owner Glen Bent of Cariba Restaurant & Bar

This comforting coconut chicken dish was a summer special at Cariba, where Chef Glen Bent treats customers to his inspired island cuisine.

T

he Huddersfield, England native discovered Bajan cuisine when he left home in search of hotter, spicier and sweeter pastures. “I always thought that the style of food I wanted to cook needed a warmer climate”, he says. After coming to the island for a short-term contract, he ended up meeting his wife and, as he says, the rest is history. He also cooks this dish at home because it pleases his biggest critics. “In a family of four, everyone has his or her own tastes. Plus you’re tired, you come home, you want to make something that’s tasty, flavourful and easy – and my wife will say there’s not much washing up afterwards.”

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and add a teaspoon of bajan seasoning. 2. Leave to marinate for 1 hour. 3. Peel and boil the sweet potato for mash. 4. Mash with 2 tablespoons of the coconut milk and a pinch of salt and pepper. 5. Finely slice the onion, sweet pepper and carrot. Lightly fry in a teaspoon of butter. 6. Add the chicken stock and reduce by half. 7. Add the cream and reduce by half. 8. Place the chicken breast in the saucepan and add the remaining ¾ cup of coconut milk. 9. Cover with a lid and cook on low heat for 10-12 minutes, depending on the thickness of the chicken. 10. Remove the chicken from the sauce and place it in a bowl with the sweet potato mash. 11. Add the chilli flakes, parsley and a squeeze of fresh lime to the coconut sauce left in the pan. Season to taste with salt and pepper before pouring over the chicken.


Glen Bent Executive Chef / Owner – Cariba Restaurant & Bar

> BAJAN AT HEART

Photography Kenneth Theysen

Chef Glen still enjoys travelling to explore other regions, climates and cooking techniques, but he’s put down roots in Barbados. “It’s a beautiful island with friendly people. It’s nice to call Barbados home.”

CHEF’S TIPS

> BAJAN SEASONING

1. For extra flavour, sear the chicken to crisp

2 cloves garlic ½ onion, diced ½ small hot chilli, seeds removed 1 small bunch fresh parsley, stalk removed 1 small bunch fresh thyme 1 small bunch fresh marjoram or oregano 2 stalks of spring onion 1 teaspoon black pepper

the skin before adding it to the stock. 2. Chef Glen uses a hand-masher to mash

the sweet potatoes while they’re still warm. “It doesn’t have to be silky smooth. If there’s some chunkiness, that’s fine. If you have some freshly ground nutmeg, that would aide as well.”

2017 BARBADOS RESTAURANT GUIDE

1. Place the oil in a food

processor. 2. Turn on the machine and add all ingredients through the feeder. Blend to a smooth consistency.

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RESTAURANT

Italian

W W W.T H E C R A N E . C O M

D’Onofrio’s T R AT T O R I A

> D’Onofrio’s, located in the heart of The Crane Village, offers delicious Italian cuisine in an elegant yet relaxed atmosphere. Enjoy a delectable selection of antipasti, salads, pastas and speciality pizzas along with an extensive selection of fine wines. If you crave bona fide Italian cooking, D’Onofrio’s is your port of call.

ANTONIO SIVERS – Sous Chef

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D’ON OF R IO’S THE CRANE RESORT CRANE | ST. PHILIP

DINNER: 6:00 to 9:00 p.m., Monday to Sunday

(246) 423-6220

DINING:

dining@thecrane.com

SERVING:

LOCATE US | n˚6 on map | Page 147

Indoors – Outdoors Dinner ATTIRE: Casual ENTERTAINMENT: Piped music BAR: Yes PARKING: Yes SAMPLE MENU

> APPETISERS

Salmone Scottato — 52.00

Rhugetta — 26.00

pan-seared salmon, smoked flying fish, Parmesan and herb polenta cake, garden vegetables, tomato sauce

local arugula, shaved Parmesan, lemon vinaigrette

— Stagioni — 28.00 local mixed greens, apples, blue cheese, toasted walnuts, honey-balsamic vinaigrette

— Caprese — 38.00 local tomatoes, fresh mozzarella, arugula, basil, balsamic reduction

— Cozze alla Marinara con Chorizo Italiano — 45.00 mussels and clams, Italian chorizo, fresh herb-red wine-tomato sauce

> ENTRÉES Risotto Verdure — 36.00 roasted vegetables, fresh herbs

— Pollo Milanese — 38.00 breaded chicken breast, arugula, cherry tomatoes, Parmesan cheese, warm lemon-butter vinaigrette

— Gnocchi Patata Dolce — 40.00

— Vitello Parmigiana — 56.00 veal Parmesan, garden vegetables, Parmesan and herb polenta cake, tomato sauce

> PIZZAS Napoletana — small 32.00 — large 42.00

olives, peppers, anchovies, onions, mushrooms, mozzarella, tomato sauce

— Frutti di Mare — small 36.00 — large 46.00

smoked salmon, mussels, clams, calamari, shrimp, mozzarella, Bajan pepper sauce and tomato sauce

— Toscana — small 36.00 — large 46.00

ham, Italian sausage, pepperoni, mozzarella, tomato sauce

> DESSERTS

sautéed prawns, sweet potato gnocchi, pesto, lemon-basil sauce or basil-cream sauce

Vanilla Panna Cotta — 22.00

— Salsiccia Piccante Penne con Rosé — 40.00

— Lemon Zabaglione Tart — 24.00

house-made spicy Italian sausage, zucchini, cherry tomatoes, Rosé tomato or cream sauce

— Linguine al Pescatora — 52.00 shrimp, mussels, clams, salmon, calamari, cherry tomatoes, chilli flakes, fresh basil, garlic-white wine sauce or cream sauce

fresh strawberry, mango, almond florentine

whipped cream, fresh raspberries

— Tiramisù — 24.00 coffee- and liqueur-soaked ladyfingers, mascarpone cream lightly dusted with cocoa powder

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Modern Italian

W W W. D A P H N E S B A R B A D O S . C O M

Daphne’s MODERN ITALIAN F OOD BY THE SEA

> This glamorous and tastefully decorated restaurant features a menu inspired by the classic Italian style of living and eating. Each dish is beautifully prepared, focusing on fresh quality ingredients. The staff is attentive and discrete. The wine list boasts excellent bottles that have been carefully selected from top producers in Italy, France and other regions of the world. The sunken cocktail bar, featuring delicious exotic cocktails, is yet another reason why Daphne’s is a true destination for pleasure.

MICHELE BLASI – Executive Chef

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DAPHN E’S PAYNES BAY ST. JAMES

(246) 432-2731

LUNCH : 12:30 to 3:00 p.m., Monday to Sunday (NOVEMBER TO MAY) DINNER: 6:30 to 10:30 p.m., Monday to Sunday BAR: 5:00 p.m. until..., Monday to Sunday and from 12:30 p.m. until..., NOVEMBER TO MAY HALF-PRICE DRINKS: 5:00 to 7:00 p.m., Monday to Sunday MAY TO NOVEMBER: Closed Mondays

Open-air Lunch – Dinner ATTIRE: Elegantly casual DINING:

SERVING:

LOCATE US | n˚4 on map | Page 148

BAR:

Yes

PARKING:

Yes SAMPLE MENU

> S TA R T E R S

> FISH

Fritelle di Fiori di Zucchine e Mozzarella in Pastella alla Birra, Pesto di Rucola e Couli di Pomodoro Fresco — 46.00

Scaloppa di Pesce del Giorno Grigliata con Riso Nero Saltato e Lionese di Zucchine e Cipolla Rossa Saltate — 84.00

mozzarella-stuffed zucchini flower fritters, rocket pesto, fresh tomato coulis

— Cappuccino di Baccalà Mantecato, Insalatina di Fagiolini e Patate e Grissino al Sesamo — 46.00

cod cappuccino, green salad, potatoes and green beans, squid-ink grissini with sesame seeds

— Carpaccio di Tonno Crudo con Battuto di Ortaggi e Zenzero — 48.00

raw yellowfin tuna carpaccio, spring vegetable brunoise with ginger

— Torcione di Fegato d’Anatra Noci e Uvetta, Marinato al Marsala con Pan Brioche e Confit di Cipolle Rosso e Arancio — 60.00 duck foie gras salami with raisins, Marsalamarinated walnuts, red onion and orange confit

> PA S TA S Raviolone di Ricotta Piemontese al Burro e Timo con Crema di Castagne — 56.00 large ricotta-stuffed ravioli, butter, thyme, chestnut sauce

— Spaghetti al Cippolotto Fresco e Peperoncino* — 64.00 spaghetti with spring onions, fresh sweet chilli pepper and cherry tomatoes

— Risotto di Zucca con Funghi Porcini, Amaretti, Parmesan e Maggiorana — 65.00 pumpkin and porcini mushroom risotto, crumbled amaretti, Parmesan and marjoram

— Linguine all’Aragosta con Pomodoro Fresco, Rucola e Basilico* — 84.00 linguine with lobster, fresh tomatoes, rocket and basil

grilled catch of the day, wild black rice, Lyonnaise zucchini and pizzaiola sauce

— Calamari alla Piastra con Crema di Limone, Insalatina di Red Chicory, Porri Croccanti e Salsa al Nero di Seppia — 86.00 pan-fried calamari, Sicilian lemon purée, red chicory salad, squid-ink sauce, crispy leeks

— Branzino al Sale Grosso con Caponatina di Melanzane e Salsa allo Yogurt e Lime — 125.00 whole sea bass baked in salt, aubergine caponata, lime-yogurt sauce

— Aragosta alla Griglia con Panzanella di Pane alla Toscana, Cavolo all’Aglio* — 130.00 grilled lobster, panzanella bread salad, sautéed kale with garlic and chilli

> M E AT S Cappello del Prete di Manzo Brasato al Nebbiolo con Purea di Topinambur e Cristalli di Patata Viola — 88.00 nebbiolo-braised beef feather blade, Jerusalem artichoke purée, crispy blue potatoes

— Petto d’Anatra Arrosto al Timo con Crauto Bianco al Cumino, Barbabietole Rosso e Salsa di Grappa di Pere — 92.00 roasted duck breast, cumin white cabbage, red beetroot and pear-grappa sauce

— Filetto di Vitello Avvolto nello Speck con Bottagio di Verza, Finferli e Polvere di Funghi Trombetta — 98.00 Parma ham-wrapped veal filet, cauliflower and vegetable stew, oyster mushroom powder

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill and a 15% to parties of 8 or more. Prices and menu items are subject to change.

* Available as either a vegetarian or gluten-free option. Please ask your waiter for options.

2017 BARBADOS RESTAURANT GUIDE

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RESTAURANT

International / Sushi

W W W. F U S I O N R O O F T O P. C O M

Fusion R OOFTOP

> Penthouse dining under the stars! Built on the top floor of the vibrant Limegrove Lifestyle Centre, the visually stunning Fusion Rooftop features a spacious seventy-two-seat ‘alfresco’ restaurant, a contemporary lounge and a dramatically-designed full-service bar. The interior, created by one of North America’s leading interior designers, combines Feng Shui tradition and sleek, contemporary style, reflected in the four natural elements. Sweeping floor-to-ceiling views of the West Coast of Barbados create a stunning visual backdrop, while the state-of-the-art retractable roof lets the night sky create an unforgettable atmosphere. Fusion Rooftop can also accommodate weddings, private and corporate functions. Its comfortable multi-use areas – hosting up to two hundred and fifty guests – make it the perfect venue for parties or social gatherings.

RHEA GILKES – Chef

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F USION LIMEGROVE LIFESTYLE CENTRE HOLETOWN | ST. JAMES

(246) 271-1258 reservation@ fusionrooftop.com

LOCATE US | n˚5 on map | Page 148

DINNER: 6:00 to 10:30 p.m., Monday to Thursday (and Sundays in high season) and until 1:00 a.m., on Fridays and Saturdays

Open-air (covered) – Rooftop Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music with Glen Johansen (Mondays and Wednesdays, high season) – Live DJ’S (Fridays, high season) DINING:

SERVING:

BAR:

Yes

PARKING:

Yes SAMPLE MENU

> TO S TA R T

Fillet of Fish — 75.00

Greek Herbed Chicken Skewers — 34.00

prepared either blackened, grilled or pan-seared, served with a sweet potato pomme purée, pickled cucumber salad, turmeric and herb aïoli

red and yellow peppers, cumin and coriander

— Wild Mushroom Baklava — 35.00 Hatchman’s goat cheese, spring leaves and spicy harissa sauce

— Crab Cakes — 40.00 panko dusted, exotic fruit salsa and spicy aïoli

— Jumbo Shrimp — 42.00 avocado mousse and mango vinaigrette

— Yellowfin Tuna Tartare — 45.00 lime, coriander, triple-spiced aïoli and spring roll crisp

— Chicken Manchurian — 45.00 wok-tossed, ginger, garlic and coriander

— Home-made Pork Gyoza — 45.00 scallions, ponzu sauce

— Beetroot-cured Salmon and Whitefish — 48.00 thyme, poached asparagus, baby greens and cherimoya

> THE MAIN EVENT Rooftop Seafood Linguine — 69.00 scallops, mussels, shrimp and mahi-mahi tossed with hand-made smoked linguine, fine herbs and spicy red pepper sauce

— Hoisin-glazed Chicken Suprême — 70.00 nutty red rice, sliced almonds, sultanas and wolfberries topped with sugar snap pea and bean sprout salad

— Miso-glazed Yellowfin Tuna — 78.00 togarashi dashi broth and floating udon noodles, fall vegetables

— Panko-crusted Pork Tenderloin — 87.00 smoked potato salad and crispy bacon, home-made tomato jam

— Herb-crusted Colorado Lamb Rack — 98.00 sweet potato dauphinoise, steamed vegetables, red lentil and cayenne purée, rosemary jus

— 9-oz. Filet Steak — 110.00 Hatchman’s blue cheese pomme purée, fennel-roasted organic root vegetables and red wine jus

— Grilled Caribbean Lobster (seasonal) — 120.00

olive oiled broccoli florets, saffron-butter sauce and hand-cut frites

> T H E A F T E R PA R T Y Lemon Polenta Cake (gluten-free) — 28.00 with lemon crème fraîche

— Bajan Lime Tart — 36.00 with rose petal meringues and prosecco crème

— Dark Chocolate Fondant (gluten-free option available) — 38.00

with vanilla bean ice cream and a rum snap

We feature and extensive sushi menu.

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Italian / Seafood / Vegetarian

W W W. I LT E M P I O R E S TA U R A N T. C O M

Il Tempio ITALIAN RESTAURANT & BEACH B AR

> Dubbed “the best Italian food in Barbados” by the late opera great Luciano Pavarotti, Il Tempio is located beachfront on Barbados’ magnificent West Coast. Il Tempio was featured in Condé Nast Traveler as “one of the coolest beachfront restaurants in the Caribbean” and in the New York Times’ Frommer’s review as “a restaurant where the chef’s light touch is ideal for tropical dining, an Italian experience not to be missed!”. Enjoy a casual lunch or a magical evening where Italian owners Anna and Leo welcome you, while the chef delights your senses with tantalising dishes.

LUCA CASALICCHIO – Executive Chef

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IL TEM PIO FITTS VILLAGE ST. JAMES

(246) 417-0057 iltempio@yahoo.com

12:00 noon to 2:30 p.m., closed Mondays 6:00 to 10:00 p.m., closed Mondays HAPPY HOURS: 4:00 to 6:00 p.m., daily AND 4:00 to 7:00 p.m., on Fridays and Sundays with complimentary finger food SEPTEMBER: Closed LUNCH:

DINNER:

DINING: Open-air SERVING: Lunch

LOCATE US | n˚6 on map | Page 148

– Dinner

ATTIRE: Elegantly casual

BAR: Yes PARKING: Yes

SAMPLE MENU

> APPETISERS

> M A I N CO U R S E S

Range: 25.00 – 52.00

Range: 65.00 – 69.00

Millefoglie di Mozzarella

Capesante al Vino Bianco con Zenzero

fresh ‘Bufalo’ mozzarella with fresh tomato, sweet basil and fine olive oil

— Tartara di Barracuda Marinato all’Arancia tartare of orange-marinated barracuda served with fresh mint

— Antipasto all’ Italiana great selection of Italian Parma ham, salami, cheeses and home-made pickled vegetables

— Carpaccio di Manzo all’Aceto Balsamico thinly sliced raw beef filet, Parmesan and aged balsamic vinegar

> PA S TA S Range: 45.00 – 55.00

Agnolotti con Pere e Gorgonzola home-made pasta stuffed with pear and Gorgonzola cheese in a cream-walnut sauce

— Ravioloni alla Sorrentina home-made pasta stuffed with ricotta cheese and asparagus in a light tomato sauce with sweet basil

scallops in a white wine sauce with ginger and lemon, served on a potato bed with zucchini chips

— Tranci di Pesce alla Mediterranea sautéed catch of the day with cherry tomato and sweet basil, served with steamed broccoli and mashed potatoes

— Frittura di Gamberoni e Calamari deep-fried jumbo shrimp, calamari and fish served with green salad, rocket and red cabbage

— Petto di Pollo Ripieno alla Mostarda boneless chicken breast stuffed with mozzarella cheese and bacon in a mustard sauce, served with potato cream and parsley cauliflower

> DESSERTS Range: 20.00 – 28.00

Il Classico Tiramisù classic home-made tiramisù

— Panna Cotta Italian custard with a strawberry or chocolate syrup

— Capunti allo Scoglio

— Soufflé al Cioccolato

home-made pasta with shrimp and calamari in a fish-cherry tomato sauce with parsley and garlic

chocolate soufflé

— Gnocchi con Polpo e Rucola

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

potato gnocchi with octopus and rocket in olive oil sauce

2017 BARBADOS RESTAURANT GUIDE

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> INTERVIEW

The Pride of Barbados:

PEACE & PERFUME IN THE FLOWER FOREST Vanilla-scented blue durantas, aromatic bay leaves and ylang-ylang (better known as Chanel no. 5) waft along the pathways of the Flower Forest. — By Amie Watson

T

he more than 53 acres of botanical gardens are located on a former sugar plantation in the lush, clay-soiled Scotland District of Barbados. When the island was born, hundreds of thousands of years ago, this clay area rose out of the ocean and the coral on top slipped down into the sea, creating mushroomlike rocks on the East Coast and coral steps on the south, west and north, but leaving rolling, grassy hills and gullies reminiscent of Scotland, in the middle.

Flower Forest is the biggest garden in Barbados and is protected as part of the country’s national park system, says soft-spoken owner David Spieler, a trained biologist who bought the property nine years ago. He came to the island from Canada with his mom, an artist, in 1966 and worked for thirty years with her at Earthworks Pottery. But when the opportunity came to buy the garden, he took it. “I realised how peaceful it made me feel and how everyone suffers from stress and the fast pace of life. I wanted to help people get back their peace and tranquillity. That’s what Flower Forest is: you get there and everything is good.” Walking through the winding paths, the world slows down, and it’s hard not to breathe a little deeper. The garden is designed to draw the eye; from a pomerac tree, which drops strands of neon pink vermicelli petals on top of giant green shell ginger leaves, your gaze moves to fire plug curcuma flaviflora, a relative of turmeric used to promote longevity and reduce arthritis. Nearby, rattlesnake flowers resembling long, narrow yellow corncobs lead to fire spikes (bright red petals that look like Q-Tips) and tightly wound pink and white honeycombs that lure your eyes up the trunk of a traveller’s palm. Dotting the entire 3D floral canvas are right red heliconias, whose yellow-and-green-tipped offset petals resemble macaws’ bills. Next to an aromatic Rangoon creeper dangle hundreds of hanging roots of a bearded fig tree. “It’s actually a giant colony of roots”, says Spieler. The branches come down and develop into another trunk, he explains, which is how the island got its name. “Los Barbados – the bearded ones”, he says. “They’ll tell you a story about seeing bearded men upon the beach, but the original inhabitants of the Caribbean were the Amerindians from South America. No beards. This tree is the bearded one.”

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“Have you eaten annatto before?” he asks. Caribbean annatto is rare in Barbados, Spieler says, taking a pod off a stem and opening it to reveal about twenty bright red edible seeds the size of pebbles. “This was spread throughout the Caribbean by the Amerindians from South America and prized as antibacterial.” Used for lipstick, body paint and cooking, they’re juicy, soft, sweet and a little bitter – unlike the rockhard dried annatto you’ll find in spice shops. At Liv’s Lookout, the sweet smell of henna accompanies the stunning view of green palms in the gully below. While at the intimate gazebo, a popular wedding location, Spieler points out the double swirl design of the ground. “It starts from without and joins in the middle”, he says. He married friends here a few months ago. “They didn’t want a big wedding. It was the bride and groom, the preacher, me, a cake and a bottle of Champagne. I didn’t realise I was going to be the witness and photographer! And it was awesome.”


David Spieler Owner – Flower Forest

Photography Kenneth Theysen

It’s hard to think that this majestic property might no longer be in operation were it not for Spieler. He sat on the Flower Forest’s board with founder Don Hill, who passed away a few years ago. When the board realised that the road to the Flower Forest was slipping away, they pretty much gave up, he says. “They basically wanted to get rid of it because people wouldn’t be able to get here.” But Spieler knew the value of the garden, which was designed by Richard Coghlan, a horticulturalist trained at Kew Gardens in England – the world’s largest collection of living plants. So he bought the property and added a café, which serves some of the best fishcakes in Barbados along with fried flying fish cutter sandwiches, breadfruit French fries, fresh limeade with limes from a farm in nearby Mount Wilton and organic teas made with lemongrass, bay leaves and other herbs fresh from the garden. But he could have opened a Michelinstarred restaurant and still been in trouble without a road. “The landslide would keep eating away like a shark coming toward us and taking chunks out of the hillside as it slid down the road. I bought a worthless place and everybody asked me if I’d taken leave of my senses.” To slow the slippage, Spieler and his team had to replace the stone baskets on the hillside and build drainpipes under the soil.

Their efforts staunched the wound, and over the first seven years, the business blossomed. “So in the eighth year we took all of the money that we made and invested it in fixing the road. Now the Flower Forest is an accessible and therefore desirable garden. And everyone says what a beautiful place it is. It’s been nine years of hard work and now the sky’s the limit.” Now he and his team of four gardeners can concentrate on sculpting the garden. Shane and Dennis, the garden’s flower whisperer (“he can do anything with a plant”, says Spieler), are transplanting ferns near the white durantas, which have a more subtle vanilla scent than the blues. The one thing Dennis can’t do is keep the monkeys away from the Indian golden apples. The primates seem to leave the breadfruit alone, however, which Spieler appreciates. “I like to pickle the breadfruit with lime, cucumbers and parsley”, he says. “You can also boil or fry them like we do at the café, or mash them into a purée and eat them with stew.” Though it’s become a Bajan staple, the history of breadfruit on the island goes back to the “Mutiny on the Bounty” and the British captain William Bligh, who in 1787 sailed from England to Tahiti and then on to the Caribbean with Tahitian breadfruit plants. “But he was watering his plants on the way and not watering his crew very well”, says Spieler. So after some of his crew mutinied, they set him adrift and

2017 BARBADOS RESTAURANT GUIDE

tossed his precious breadfruit into the sea. Undeterred, Bligh eventually made it back to England and successfully brought breadfruit on a second voyage several years later. Almost at the end of the garden, Spieler points out a flowering red Pride of Barbados tree, which can be seen along roads throughout the country. Rather than explaining the history of the plant, however, he simply marvels at its branches draping elegantly from above the garden path. “I like to let the garden speak for itself”, he says, which it does. It’s the sum of its flowers – native and exotic blossoms, trees and ferns – on a carefully planned annual clock. There might not be breadfruit in February, but there will be blue flowering jade and winter honeycombs. Each month brings a new experience, a new colour and a new perspective, giving visitors a reason to return again and again. Exiting the garden, you realise that the true pride of Barbados is more than a single plant – it’s a garden.

FLOWER FOREST RICHMOND ST. JOSEPH

(246) 433-8152 www.flowerforestbarbados.com

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ADVERTORIAL

MELISSA ODABASH

Always Summer

CHEERS TO AN ENDLESS SUMMER This West Coast boutique is the finest blend of international fashion, one-of-a-kind jewellery and chic home decor. 64

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F

ounder Sharon Oran follows her heart and loves to help customers do the same. With a degree in Fine Arts and experience in interior design, Sharon has a vast knowledge of textiles, and understands the importance of fine details and unique design. Inspired by the creative process, she is always on a mission to find brands that tell a story. When Sharon saw the scarves made by CoopĂŠrative Djiguyaso, in Mali, she recognised not only the beauty in their handicraft but also in their mission to support local women working in the textile industry.


A LWAY S S U M M E R | C H E E R S TO A N E N D L E S S S U M M E R

AGUA BENDITA

MELISSA ODABASH

Always Summer has often been described as a treasure chest in Barbados. Its treasures include crystals, hand-made leather bags, fine gifts and jewellery. Some of the featured jewellery are semi-precious stones, pearls and diamond accents with sterling silver and 22-karat gold-plated metals. Manuela Girone, also known as Mela, created her exquisite Italian brand on a summer evening in 2006. Driven by her passion and believing in her gift, Mela was inspired by the beauty of her home region, La Puglia. “Always Summer is all about relationships. We want to communicate our brands’ stories and build relationships with our customers.” The designers that Always Summer features are manufactured by hand, made with love and inspired by culture. Australian designer Camilla finds inspiration through travel. “The destination and adventure are yours to fill with vibrant colour, digital print, bohemian detailing and intricate craftsmanship. All pieces are luxurious, individualistic and timeless, creating a sentimental place in your wardrobe and life.” Barbados is a beautiful destination known for its beaches, food and duty-free shopping. At Always Summer you can find a beautiful cover up to wear out dining or an espadrille to explore the streets of Bridgetown. Soludos is a shoe brand built upon memories. “Founder Nick Brown spent his childhood summering on the Spanish Coast, and as an adult, he found himself missing the traditional rope-soled espadrilles he ran around in. In 2010, he launched the company with the Mediterranean-style shoe and it became a quick success, getting picked up by Vogue and Harper’s Bazaar.”

CAMILLA

Photography Julie Chalbaud

CAMILLA

Photography Julie Chalbaud

BL^NK LONDON

Another original jewellery designer, Mary Louise, was influenced at a young age by family gifts of jewellery brought back from the gold markets in Lebanon. Mary Louise has always had a passion for exotic statement pieces. She uses baroque pearls from China, precious stones from India, beautiful metals from Istanbul, and druzys from Brazil, and travels the world to find the highest quality materials for her themed collections. Some of the clothing and accessory companies are dedicated to the development of handicrafts in underdeveloped countries and support social development projects in crafts and manufacturing. Whether you purchase these pieces as a gift for your favourite somebody or yourself, the most important thing is to love what you buy. “Wear what you love. Love what you wear”, says Sharon. “Our store is inspired by these global brands and the amazing customers from all over the world who come searching for their simple treasures.”

ALWAYS SUMMER LIMEGROVE LIFESTYLE CENTRE HOLETOWN | ST. JAMES

(246) 434-6745 www.limegrove.com/tenant/always-summer /AlwaysSummerBarbados

2017 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Barbadian / French / Thai

W W W. J U M A S R E S TA U R A N T. C O M

Juma’s R E S TAU R A N T

> Since opening in December 2012, Juma’s has become a firm favourite with visitors and locals alike, with many guests returning time and time again during each of their stays. Its location is stunning, overlooking the beautiful and unspoiled Speightstown beach, and the menu is highly eclectic featuring Thai, classic French and Bajan dishes. Complimentary transport is provided for guests from anywhere on the West Coast, and they also offer complimentary beach loungers and umbrellas. Beautifully furnished with unique custom-built mahogany tables and an astounding collection of African art, Juma’s is an experience that you will never forget. They received TripAdvisor’s certificate of excellence 2014.

JULES DAGHORN – Chef / Co-owner

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J UM A’S #2 WEST END QUEEN STREET SPEIGHTSTOWN | ST. PETER

(246) 432-0232 / 234-7286 info@ jumasrestaurant.com

LOCATE US | n˚7 on map | Page 147

9:00 to 11:00 a.m., Monday to Sunday 11:00 a.m. to 2:30 p.m., Monday to Sunday DINNER: 5:00 to 10:30 p.m., Monday to Sunday

BREAKFAST: LUNCH:

DINING: Open-air (covered, overlooking the beach) SERVING: Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes

SAMPLE MENU

> S TA R T E R S

Creekstone Farms Beef Tenderloin

Range: 20.00 – 45.00

pan-fried, served with a peppercorn sauce or garlic butter, gratin dauphinois or hand-cut chips, and a salad or vegetables

Pan-seared Scallops on a citrus salad, drizzled with balsamic vinaigrette, topped with tomato salsa

— Thai Papaya and Chilli Salad diced ripe papaya marinated in red chillies, and green leaves with a lime, honey and palm sugar dressing

— Pan-fried Jumbo Shrimp in garlic butter, resting on a mixed leaf salad, with a honey-mustard dressing

— Seafood Thermidor marlin, scallops and shrimp baked in a thermidor sauce and served with rice or hand-cut chips, and a salad or vegetables

— Pan-roasted Duck Breast marinated in ginger and honey, served with gratin dauphinois and vegetables

— Flying Fish Pâté

> DESSERTS

served with toast and a mixed leaf salad

Banana Four Ways

— Bajan Saltfish Cakes with sweet chilli sauce and a mixed leaf salad

> M A I N CO U R S E S Range: 55.00 – 150.00

Lobster Tail (please allow 45 minutes for preparation and cooking)

marinated in teriyaki, ginger and garlic, oven-baked, served with either coconut jasmine rice or hand-cut chips, topped with Asian stir-fried vegetables or a mixed salad

— Catch of the Day prepared either grilled, blackened or pan-fried, lightly spiced, brushed with lemon butter, served with sweet potato mash, hand-cut chips or rice and steamed local vegetables or a mixed leaf salad

Range: 20.00 – 40.00

banana bread and butter pudding, warmed banana cake, alcoholic banana smoothie and caramelised bananas

— Chocolate Pot infused with Grand Marnier, served with vanilla ice cream

— Gran’s Coconut Cake Jules’ family recipe, served with vanilla ice cream

— Sticky Toffee Pudding warm pudding drizzled with a butterscotch sauce, served with ice cream

— Jerk Pork Tenderloin with rice and peas, and grilled vegetables

— Chicken Breast

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

wrapped in bacon, stuffed with chive and cheese, pan-seared, served with sautéed potatoes and caramelised onions

2017 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Lobster / Seafood

W W W. L O B S T E R A L I V E . N E T

Lobster Alive A N D A L L T H AT J A Z Z

> Their big Caribbean spiny lobster is caught by scuba divers in the nearby Grenadine Islands and flown in “alive” by private plane to their large wholesale distribution tank. Newly-renovated Lobster Alive is centrally located at the International Yacht Anchorage in historic Carlisle Bay, the best beach in Barbados. The big walk-in tank provides stimulating entertainment for kids and adults alike. Beach lounge and umbrella rentals are available. There are jet ski and watersports operators out front along with good parking and wheelchair access. Speedboat pickup from the West Coast can be arranged. Beachy by day, peachy by night.

ADRIAN HOYTE – Head Chef

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LOBSTER A L IV E WESLEY HOUSE, BAY STREET BRIDGETOWN | ST. MICHAEL Next to the Boatyard, about 400 metres south of the Careenage

(246) 435-0305 reservations@lobsteralive.net LOCATE US | n˚1 on map | Page 150

12:00 noon to 3:30 p.m., Monday to Sunday 6:00 to 9:00 p.m., Monday to Saturday SUNDAY LIVE JAZZ LUNCH: 12:00 noon to 4:00 p.m.

LUNCH:

DINNER:

Indoors – Outdoors Lunch – Dinner ATTIRE: Casual (near-dry swimsuits and barefoot optional for lunch) ENTERTAINMENT: Live jazz quartet (four nights a week in season) DINING:

SERVING:

BAR:

Yes

PARKING:

Yes SAMPLE MENU

> S TA R T E R S

Lobster Salad – 90.00

Lobster Spring Rolls (2 pieces) — 30.00

cold chunks of choice lobster meat in a mixed garden salad with chef ’s dressing

deep-fried, served with a mini-salad and a dipping sauce

— Conch Samosas (6 pieces) — 34.00 deep-fried, served with a mini-salad and a dipping sauce

— Crab Backs (2 pieces) — 42.00 grilled with a Parmesan crust

> SOUPS Conch Chowder a traditional St. Vincent recipe with callaloo small — 28.00 large — 38.00

— Lobster Bisque

— Fresh Lobster parboiled in seawater, finished on the barbecue with garlic butter, served with rice or spicy chips – spiny lobsters are large and well meated, a half-lobster makes our serving sizes as follows: small — 124.00 medium — 148.00 large — 194.00

— Lobster Thermidor – 170.00 an all-time classic cooked in a cream sauce with mustard and Cognac

— Big Lobster Central Platter ( for two or more persons) — 68.00/pound

reduced lobster stock, vegetable purée, herbs and spices, Old Brigand rum, wine, cream and lobster pieces, served with a freshly baked baguette

good economy for the adventurers, crab pickers will know!

small — 30.00

> MAINS

large — 40.00

> SALADS Garden Salad — 32.00 — Caprese Salad — 38.00 — Greek Salad regular — 40.00 with local cold smoked salmon — 46.00

> L I V E LO B S T E R F R O M T H E TA N K Lobster Crêpe – 68.00 — Lobster Pasta – 82.00

additional plate charge per person — 20.00

Catch of the Day — 62.00 served with choice of rice or spicy chips

— Steak — 84.00 10-oz. U.S. rib-eye, served with choice of rice or spicy chips

> ENDERS Ice Creams — 14.00 — Dessert of the Day Range: 18.00 – 26.00

Kids’ and vegetarian meals available on request.

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Caribbean / European / Mediterranean

W W W.T H E L O N E S TA R . C O M

Lone Star > Located right on the beach of the famed Platinum Coast, Lone Star is renowned for its idyllic family-friendly setting, celebrity clientele and busy yet laid-back atmosphere. Fresh local produce is at the heart of a menu that marries European flavours and Caribbean influences, along with Lone Star’s much loved classics. Visit them for an exquisite breakfast served right on the beach, and try their Sunday lunch: always a must… some things never change! In the evenings, enjoy a rum sour at sunset or an after-dinner glass of champagne at their spectacular cocktail lounge.

DEAN BUTLER – Executive Chef

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LON E STAR MOUNT STANDFAST ST. JAMES

8:30 to 10:30 a.m., Monday to Sunday 11:30 a.m. to 3:30 p.m., Monday to Sunday DINNER: 6:30 to 11:00 p.m., Monday to Sunday

BREAKFAST: LUNCH:

(246) 629-0599 info@thelonestar.com

Open-air (covered) Breakfast – Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes (valet parking) DINING:

SERVING:

LOCATE US | n˚7 on map | Page 148

SAMPLE MENU

> S TA R T E R S

> M E AT S

Asparagus Gratinéed — 42.00

Pan-roasted Chicken Breast — 75.00

poached egg, red onion and Parmesan

wild mushroom ravioli, kale, cep cream

— Open Ravioli — 46.00 wild mushroom and butternut squash, balsamic beurre noisette — Assiette of Seafood — 47.00 Thai-infused broth — Yellowfin Tuna Tartare — 48.00

— Calf’s Liver — 80.00

potatoes and onions Lyonnaise, bacon, grain mustard sauce

— Surf and Turf Beef Filet and Shrimp — 96.00

garlic-roasted new potatoes, local greens, horseradish sauce

sesame, pickled ginger, wakame salad

— Roasted Rack and Braised Shoulder of Lamb — 105.00

sweet mango-chilli sauce, herb salad

sweet potato gnocchi, French beans, mint-infused jus

— Crispy Coconut Prawns — 48.00

> LO N E S TA R C L A S S I C S Classic Home-made Shepherd’s Pie — 70.00 — Shredded Aromatic Duck — 78.00 pancakes, cucumber, spring onions,hoisin sauce

— Lone Star Chicken Tikka Masala Curry — 80.00

basmati rice, poppadums, mango chutney and raita

— Prawn Thai Green Curry — 85.00

— Grilled American Black Angus Rib-eye (10 oz.) — 113.00 potato purée, mushrooms, green beans and crispy onions

> FISH Beer-battered Atlantic Cod — 74.00 hand-cut chips, mushy peas

— Blackened Fresh Market Fish — 78.00 parsley new potatoes, wilted local greens, lime broth, aïoli

coconut rice, coriander

— Mirin- and Soy-glazed Local Barracuda — 80.00

> PA S TA A N D R I S OT TO S

sautéed potatoes, sesame-ginger sauce

Roasted Breadfruit Ravioli — 63.00 saltfish fizzle, ginger and coconut sauce, pickled peppers

— Risotto of Asparagus and Tarragon — 63.00 fresh Parmesan shavings

— Fresh Maine Lobster and Prawn Risotto — 90.00

— Grilled Mahi-mahi — 78.00

green peas, romaine, bacon cream

— Brioche and Herb-crusted Halibut — 86.00

green Asparagus, dill- and parsley-infused rice, passion fruit sauce

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Barbadian / Caribbean / International

W W W. B C C . E D U . B B / D I V I S I O N S / H O S P I TA L I T Y I N S T I T U T E

Muscovado B A R A N D R E STAU R A N T

> This fine dining restaurant is nestled in the environs of the Garrison World Heritage Site historic district. Its operations are centred around the training of the Hospitality Institute’s students who are dedicated and diligent in their efforts to provide excellent service. Muscovado’s signature event is its Gourmet Evening on Fridays from 6:30 to 9:30 p.m., featuring a five-course meal for 75.00 BBD per person, inclusive of a glass of wine. Be sure to also try the Institute’s Golden Apple Café, known for its local cuisine and natural juices.

TONI SIMPSON – Instructor II – Food Preparation

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MUSCOVA DO HOTEL POMMARINE | MARINE GARDENS HASTINGS | CHRIST CHURCH

(246) 228-0900 pommarinereservations@bcc.edu.bb

7:00 to 10:00 a.m., Monday to Sunday 12:00 noon to 2:30 p.m., closed Saturdays DINNER: 7:00 to 9:30 p.m., Monday to Friday JULY AND AUGUST: Closed

BREAKFAST: LUNCH:

Indoors Breakfast – Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚3 on map | Page 152

SAMPLE MENU

> GOURMET MENU 1

> GOURMET MENU 3

Price per person: 75.00

Price per person: 75.00

Five-course dinner includes:

Five-course dinner includes:

– sesame-crusted yellowfin tuna on pickled breadfruit with wasabi and lime mustard

– chicken and sun-dried tomato tortellini, basil pesto and spicy tomato oil

– consommé of oxtail fortified with Madeira wine

– West Indian lobster bisque, essence of dark rum

– passion fruit sorbet with falernum and white rum

– green apple and Calvados

– pan-seared Long Island duck breast, orange-glazed sweet potatoes, glazed root vegetables, guava sauce or roasted filet of rosemary-crusted snapper, Mexican-inspired green rice, starfruit and golden apple compote, sorrel reduction – peppercorn-infused caramelised pineapple with cardamom ice cream, cinnamon tuile and toasted almonds or – gateau opera, balsamic-marinated strawberries

> GOURMET MENU 2

– grilled fillet of dolphin, Green Grocer’s ratatouille, steamed new potatoes, sauce gribiche or pine nut-crusted roasted chicken supreme, wilted spinach, sautéed sweet potato pearls, golden apple chutney, sherry reduction – vanilla bean-infused panna cotta, sorrel jelly, sablé biscuit or mini-pavlova, saffron-poached fruit compote, spiced chocolate cake and creamy chocolate sauce

Price per person: 75.00

> GOURMET MENU 4

Five-course dinner includes:

Price per person: 75.00

– jellied Barbadian-style head cheese, pickled cucumber salsa, grilled radicchio

Five-course dinner includes:

– purée of red lentils, pancetta, herbed croutons – citrus sorbet – spiced Grenadian swordfish, turmeric rice, braised leafy vegetables, sweet-and-sour mango chow or beer-braised spring lamb shanks with tomato-beer jus, minted couscous, bouquet of vegetables – sweet potato cheesecake, ginger snap crust, white chocolate and dried fruit bark, Bajan cherry sauce or deep-fried chocolate ravioli filled with orange-infused ganache, raspberry sauce

– rosette of home-cured salmon, roasted fennel salad – chicken consommé with quenelle of chicken liver – starfruit sorbet – oven-broiled fillet of barracuda nested on a pavé of yam, pumpkin ribbons and herbed beurre blanc or chargrilled mignonette of aged beef tenderloin, sautéed potato wedges, turnip purée, green peppercorn sauce – hibiscus-infused crème brûlée with sherry sabayon, macerated tropical fruit and crystallised ginger cookies or caramelised golden apple tart tatin, soursop ice cream, Mount Gay Black Barrel rum anglaise

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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D

C

E

A

B

B

A

Vishi Gopwani

B

Lorna B. Wilson

D

C

Tracey Williams

D

C

Christopher Richards

E

Terrence Piggott


A

SHOWCASING THE FINEST COLLECTION OF

BARBADIAN AND CARIBBEAN ART The only art gallery in the Caribbean committed to promoting the art of the entire Caribbean region.

NORTHERN BUSINESS CENTRE | QUEEN’S STREET | SPEIGHTSTOWN | ST. PETER

(246) 419-0858 artgallerycaribbean@caribsurf.com Monday to Friday – 10 a.m. to 4 p.m. | Saturday – 10 a.m. to 2 p.m.

WWW.ARTGALLERYCARIBBEAN.COM


BARBADOS

STARS

Photography Kenneth Theysen

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MENUINTERNATIONAL.COM


> C O C K TA I L R E C I P E

Karnival Lava Lamp 1 ¼ oz Absolut Karnival vodka 1 oz cranberry juice Champagne 5 or 6 dried cranberries

1. Add the vodka and cranberry juice to

a Champagne flute. 2. Top up with Champagne and garnish with dried cranberries.

MIXOLOGY TIPS FROM THE MASTER 1. The lava lamp effect only works

with dried fruit. Fresh fruit will float to the top of the Champagne flute and stay there. 2. You can use any kind of sparkling wine or even soda water for the lava lamplike effect.

THE KARNIVAL LAVA LAMP COCKTAIL

Photography Kenneth Theysen

by Mixologist David Barker of Tapas

T

he carbon dioxide of the Champagne in this cocktail makes the dried fruit float up and down in the glass. “It actually looks like a lava lamp”, says David Barker, the awardwinning mixologist of Tapas restaurant, “and it’ll go on until you’ve finished the drink.” The orange blossom and passion fruit of the Absolut Karnival give the drink a tropical feel without making it too sweet, and the best part is that you get to eat the vodka-infused cranberries when you reach the bottom of the Champagne flute. “You’ve got that drunken, healthy thing going on”, he jokes.

2017 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Caribbean / Pan-Asian / Sushi

W W W. N A R U B A R B A D O S . C O M

Naru RESTAURANT AND LOUNGE

> One of the most awarded Bajan chefs, Barry Taylor, has created an exciting blend of pan-Asian and Caribbean cuisines at Naru. The name comes from the Japanese verb “to be” and perfectly articulates the target of Naru Restaurant and Lounge. Taylor creates a blended plate concept integrating Caribbean and Asian ingredients and techniques. There is an open kitchen and sushi bar offering freshly made-to-order sushi by their experienced Asian chefs. Prepare to be relaxed by the stunning ocean views and cool breeze from the South Coast boardwalk. Barry’s wife, Lisa, spearheads the amiable service, the perfect complement to a delightful evening. It received Trip Advisor’s 2015 Travelers’ Choice Award. Be at Naru.

BARRY TAYLOR – Executive Chef / Owner

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NA R U SHAK SHAK COMPLEX HASTINGS CHRIST CHURCH

(246) 228-6278 narubarbados@gmail.com

LOCATE US | n˚4 on map | Page 152

DINNER: 5:00 to 10:00 p.m., Monday to Saturday

Indoors (lounge) – Outdoors – Open-air Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

PA N-A SIA N MENU

SUSHI MENU

> CO N C E P T

> MAKI ROLLS

Green Papaya, Jicama and Sautéed Baby Shrimp

Songbird — 40.00

— 36.00

finished with a sumiso dressing

— Macadamia-crusted Fresh Catch of the Day — 45.00 jasmine rice, wilted bok choy, fine beans, spicy coconut and a ginger emulsion

— Marinated Yellowfin Tuna — 50.00 seared rare with bok choy, fresh beans and roasted garlic-infused mashed potatoes, finished with a hoisin-tamarind vinaigrette

— Roasted Gressingham Duck Leg — 58.00 mashed potatoes, sautéed leeks, hoisin reduction and cabbage compote

— Grilled Filet of Angus Rib-eye with Cassava Purée — 62.00

sliced with sautéed wild mushrooms, asparagus and a teriyaki and balsamic glaze

> NIBBLES Wok-tossed Fried Chicken Wings — 17.00 with a spicy garlic and chilli glaze

— Jerk Shrimp Spring Rolls — 17.00 with a spicy tamarind dipping sauce

tuna, avocado, cucumber, Kanikama, cream cheese, togarashi powder, chives, chipotle mayo

— Bruce Lee — 54.00 cucumber, avocado, smoked eel, kanikama, tempura shrimp, crunch

> N I G I R I — 2 P I EC E S Sake (salmon) — 22.00 — Hamachi (yellowtail) — 35.00 — Deluxe Chef’s Choice (18 pieces) — 180.00

> SASHIMI Salmon (5 pieces) — 37.00 — Assorted (10 pieces) — 42.00 — Deluxe Chef’s Choice (15 pieces) — 65.00

> TEMPURA Vegetables — 25.00 served with a spicy mayo dipping sauce

— Shrimp — 35.00 served with a spicy mayo dipping sauce

We also offer a selection of soups, noodles and fried rice.

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Modern Italian / Pizza

W W W. N I N O S B Y T H E S E A . C O M

Nino’s BY THE SEA

> Nino’s by the Sea is a refreshing new restaurant in Speightstown that offers authentic and modern cuisine and pizza. Chef Sea Lee Ann Daniel will wow your taste buds with her spectacular cooking. Enjoy stunning ocean views from the ground floor and first floor dining areas, as you savour Nino’s unique desserts and coffees. Located on the broadwalk in Speightstown, Nino’s is open every day for breakfast, lunch and dinner.

SEA LEE ANN DANIEL – Head Chef

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NINO’S ORANGE STREET SPEIGHTSTOWN ST. PETER

(246) 622-2432 info@ninosbythesea.com

LOCATE US | n˚8 on map | Page 147

BREAKFAST, LUNCH AND DINNER:

9:00 a.m. to 9:00 p.m., Monday to Sunday

Open-air (covered) Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> A N T I PA S T I / A P P E T I S E R S

Ragù Sauce — 40.00

Fresh Dough Balls — 18.00

meat and tomato sauce with carrots and celery

served with pesto, marinara and garlic aïoli

— Zippo di Giorno — 22.00 soup of the day

— Caprese Salad — 25.00 tomatoes, mozzarella and basil oil

— Italian Tossed Salad — 25.00 fresh mixed greens, tomatoes, cucumber, onions, carrots, celery and avocado tossed in the chef ’s special vinaigrette

— Fried Polenta — 26.00 served with a spicy truffled honey

— Mushroom al Forno — 26.00 roasted button mushrooms stuffed with crispy panko, herbs and cheese

— Lasagna — 40.00 with ragù and béchamel sauce

— Prosciutto and Peas — 45.00 in a cream sauce * Served with your choice of penne, spaghetti, angel hair, tagliatelle, farfalle or rotini, gluten-free pastas available add $6.00.

> S ECO N D I P I AT T I / M A I N CO U R S E S Seared Whitefish — 40.00 in a tomato-caper sauce and greens

— Rib Eye Steak — 65.00

— Bruschetta (6 pieces) — 28.00

served with skillet new potatoes, grilled vegetables and a red wine jus

choose from tomatoes and basil, mushrooms and caramelised onions, or prosciutto and Parmesan with pine nuts

> D O LC I / D E S S E R T S

— Tagliere Board ( for two persons) — 45.00

— Range: 16.00 – 25.00

assortment of cured meats, cheeses, candied fruits and breads for two to share

> P R I M I P I AT T I / H O U S E PA S TA S * Classic Basil Pesto — 30.00 with pine nuts and Parmesan

— Mushroom and Spinach — 35.00 in a Marie Rose-cheese sauce

— Beef Meatballs — 40.00 served in a rich, thick tomato sauce

Classic Italian Tarts and Cakes please ask your waiter for details

— Gelato / Sorbetto (2 scoops) — 20.00 — Cheesecake of the Day — 20.00 — Tiramisù — 25.00 with cream, ladyfingers, espresso and coffee liquor

— Panna Cotta — 25.00 with fruit compote

— Millefoglie — 28.00 please ask your waiter for available flavours

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Indonesian / Japanese / Thai

W W W. A C C R A B E A C H H O T E L . C O M

Pacifika KITCHEN

> Located on the South Coast, Pacifika Kitchen is a dazzlingly unique restaurant on the island, showcasing cuisine from the Pacific Rim. Embark on a culinary journey with featured dishes from Japan, China, Thailand and Indonesia in a contemporary dining room. The extensive menu offers dishes for every taste, accompanied by the perfect bottle from an extensive wine collection. The cosy air-conditioned setting delivers an unforgettable dining experience for every occasion.

MAYUREE SIAPETCH – Chef

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PACIF IKA ACCRA BEACH HOTEL & SPA ROCKLEY CHRIST CHURCH

(246) 435-8920 restaurants@accrabeachhotel.com

LOCATE US | n˚5 on map | Page 152

DINNER: 6:30 to 10:00 p.m., closed Wednesdays and Sundays

Indoors Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> STARTERS – SASHIMI, NIGIRI AND SUSHI

Sake Saikyo Yaki Kouso Huumi

Range: 28.00 – 37.00

Norwegian salmon, Saikyo miso, hoba leaf

Sake (Norwegian salmon) — Tako (octopus) — Saba (mackerel) — Maguro (yellowfin tuna)

> STARTERS – MAKI Range: 35.00 – 48.00

Pacific Dragon Maki tempura shrimp, sweet omelette, avocado, teriyaki-chilli sauce

— Kei Special Maki Norwegian salmon, cream cheese, chives, sesame seeds, coated smoked salmon, chef ’s sauce

— Watari Gani Maki dynamite spider rolls, soft-shell crab, bonito flakes, wasabi-tobiko sauce

> ENTRÉES Range: 52.00 – 70.00

— Pan-seared Quinoa-crusted Scallops jumbo scallops, fennel, edamame beans, carrot-lemongrass sauce

— Grilled Lemongrass Chicken lemongrass-marinated, vegetables, hot lime jus, scallion oil

— Pan-roasted Pork Loin panko-crusted, togarashi, grilled vegetables, shallot-soymustard sauce

— Thai Red Curry prawns, Thai chilli paste, lemongrass, steamed rice

> DESSERTS Range: 22.00 – 25.00

Tempura Ice Cream deep-fried

— Green Tea Ice Cream

Nasi Goreng

two scoops

spicy prawn, sambal paste, chicken satay, prawn crackers, spiced pickle, fried egg

Japanese citron, mint leaves

— Yuzu Crème Brûlée

— Fried Kuey Teow flat noodles, prawns, lap cheong, bean sprout sausage, bok choy

— Chap Chae Noodles

All prices are in Barbadian dollars and include government value added tax. Tipping at your discretion. Prices and menu items are subject to change.

beef, mushrooms, carrot, bok choy, pepper

2017 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Caribbean / International

W W W. P O R T S T C H A R L E S . C O M / YA C H T- C L U B

Port St. Charles YA C H T C L U B

> The Port St. Charles Yacht Club boasts a full service bar and restaurant, featuring a wide range of international cuisine prepared by our world-class chef. It offers lunch, dinner and bar service in an open-air setting with friendly service and a panoramic view of the West Coast. Deck loungers are provided for sunning and a staircase into the sea complements the pool.

SHAHEEDA PRICE – Head Chef

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POR T ST. CHA R L E S HEYWOODS ST. PETER

(246) 419-1000 Ext. 2284

12:00 noon to 4:00 p.m., Monday to Sunday 6:30 to 9:00 p.m., Tuesday to Saturday BAR: 10:00 a.m. to 10:00 p.m., Tuesday to Saturday and 10:00 a.m. to 7:00 p.m., on Sundays and Mondays MAY TO NOVEMBER: Opening times are subject to change LUNCH:

DINNER:

psc.yc@caribsurf.com Open-air SERVING: Lunch – Dinner ATTIRE: Casual (lunch) – Elegantly casual (dinner) DINING:

LOCATE US | n˚9 on map | Page 147

ENTERTAINMENT:

Live music (3 days a week in high season) PARKING: Yes BAR: Yes SAMPLE MENU

> APPETISERS

Asian Wrap

Range: 18.00 – 38.00

12-inch tortilla wrap with lettuce, cucumber, onion, bell pepper and garlic aïoli – add chicken, fish or shrimp

Soup of the Day — Bajan Fish Cakes salted codfish marinated in a batter with local herbs, fried and served with cocktail sauce

— Pan-seared Sea Scallops

drizzled with garlic-shallot butter, garnished with tomato salsa and corn chip

— Caribbean Coconut Shrimp

tiger shrimp coated in finely shredded coconut, fried and served with mango sweet chilli

> SALADS*

— Home-made 6-oz. Burger

with onion rings and coleslaw, add bacon and/or cheese

— Bajan Flying Fish Cutter

a traditional local delicacy served with tartar sauce, lettuce and tomato ** Sandwiches are served with your choice of either fries or a garden salad.

> M A I N CO U R S E S

Range: 26.00 – 60.00

Range: 34.00 – 90.00

Chef’s Salad

Catch of the Day

smoked salmon, bacon bits, mixed lettuce leaves, cucumbers, bell peppers, pickled ginger, olives and goat cheese, drizzled with honey-Dijon dressing

prepared either grilled, blackened or pan-fried, accompanied by summer vegetable couscous, citrus vinaigrette and steamed vegetables

crisp romaine lettuce tossed with Caesar dressing, sprinkled with Parmesan cheese and topped with herbed croutons

cheese-stuffed pasta tossed in a spicy jerk-Alfredo sauce with onions, broccoli and bell peppers, topped with Parmesan cheese and parsley – add chicken, beef or shrimp

— Classic Caesar Salad

— Farmer’s Salad

mixed lettuce leaves, cherry tomatoes, cucumbers, feta cheese, kalamata olives and chickpeas tossed with balsamic dressing * Add grilled chicken, grilled flying fish or grilled shrimp.

> S A N D W I C H E S ** Range: 26.00 – 45.00

The Yacht Club Sandwich the classic triple-decker with grilled chicken, ham, bacon, lettuce, tomato and an herb mayonnaise

— Bajan Jerk Tortellini Pasta

— Asian Stir-fry

chow mein noodles sautéed with garlic, carrots, mushrooms, bell peppers, baby corn, onions and broccoli in an Oriental sauce, garnished with sesame seeds and chives – add chicken, beef or shrimp

— West Indian Curry

served with basmati rice, poppadum, sautéed vegetables and mango chutney – add chicken, beef or shrimp

— Lemon-pepper Pork Tenderloin

oven-roasted and drizzled with brandy-apple sauce, accompanied by cinnamon sweet potato and paysanne vegetables with red pepper and basil oil

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. Tipping at your discretion. Prices and menu items are subject to change.

85


> INTERVIEW

Juma’s:

Bajan Specialties Meet Exotic Beach Bar in Speightstown Crashing waves are the soundtrack for a meal at Juma’s. Between an appetiser of expertly grilled jumbo shrimp with garlic and butter and a main course of comforting, fall-from-the-bone local Bajan halfchicken with sweet potato mash, the white sand beach and blue sky fade to black and a rainbow of lava lamps on the upper patio’s tables illuminate hand-carved African art and a jungle-like ceiling of palm fronds. — By Amie Watson

T

he lower deck, popular in the daytime, is now nothing but shadows below flashes of silver ocean spray. From regulars who come for roti at lunch

or for Friday night curry specials, to Jeremy Clarkson of the television show Top Gear (he ordered the beef tenderloin, cooked rare, and a bottle of red wine), Mark Daghorn and his wife Jules know how to make guests happy. The pair opened Juma’s in 2012. Since, they’ve opened three more restaurants near Speightstown’s relatively untapped area of gorgeous beach on the Northwest Coast of Barbados. With no resorts in the immediate area, the restaurant’s 80 beach chairs often run out – and it’s easy to see why, when you can spend the day sipping tropical fruit cocktails before jumping into the water, coming out only when you get hungry for Jules’ blackened fish with lemon butter and hand-cut chips. Juma’s success is a testament to the passion that the couple have for it. Jules runs the kitchen and Mark handles the front of house. “It’s gone

86

from nothing, when we opened, to being a place to come”, he says. It’s also a testament to their love for each other. After her midday swim, Jules joins Mark on the lower patio to tell me their story.

Where did the name Juma’s come from? It’s the first two letters of both of our names put together: Jules and Mark. We had the name a long time before we had the restaurant.

How did you meet?

Jules: I’m from Barbados, from the east side of the island. But I lived in England for a long time. Mark: I’m from Jersey and we met in Colchester, England. I had commercial recording studios and Jules ran a theatre restaurant in Essex. I’d just been in Barbados on holiday and I actually met her the day after I came back. It was from hearing her accent that we got chatting.

If you’d never taken that vacation and never heard her accent, would you have talked to her?

MENUINTERNATIONAL.COM

Mark: I don’t know! Life throws things at you. You can’t plan for something like that. And here we are. Jules: We’ve known each other for twenty years and been married for eighteen. Mark: It’s a milestone birthday for me next year – my fiftieth – and a milestone anniversary the year after.

How did you open Juma’s? The same week we arrived from England four years ago, we drove past this boarded up restaurant where we used to come. We called up from outside and the landlady said “I can be there in ten minutes”, and we said “Sure, we’re outside”. That was that. Juma’s was kind of crazy to start because when we got into the building it was just before Christmas, which is a really busy time in Barbados. So we threw ourselves in at the deep end. Every year it’s just got significantly busier as people discover it, because you get an incredible amount of repeat business in Barbados. People get comfortable


Jules and Mark Daghorn

Photography Kenneth Theysen

Owners – Juma’s Restaurant

with you and the staff, and you get to know what they like. A lot of those people come to the beach every day. Then they start bringing friends and it just rolls like that.

make butter from the first pail of milk. And we had a huge orchard. So I believe in using local ingredients, like pork, chicken and vegetables, and I always ask the farmers if they spray.

You have some unique art on the walls. Where is it from?

What’s your most popular dish?

Mark: We collect African art. We travelled to Africa several times a few years ago and each time we’d buy some wooden carvings and display a lot of it in the restaurant.

What about the lava lamps? Mark: We’ve always liked them. We had a few in our house, so I started out putting some on the bar and people liked them. Then I put a few on the tables. Now customers travel and bring them back for us, so we’ve got a whole variety.

What kind of cuisine do you serve?

Mark: We wanted to do something that was quite eclectic but relaxed, not pretentious or uptight. In the day, Juma’s is a beach bar. People sit outside. Then at night, upstairs is used more. But our goal is really to provide well-presented food. Jules: I have a passion to find and make good food that’s natural. Some of the recipes are my grandmother’s, like the coconut cake. I grew up in the kitchen on my grandmother’s selfsustaining farm. She would be in the garden from 5 a.m. to 10 a.m. before it got too hot. I’d

Jules: The blackened catch of the day. People love that. It’s my favourite too. At lunchtime, it’s rotis. Mark: I love both the West Indian and Thai curries. We both love Thai food. We do a homemade burger as well. Jules: And the black belly lamb. That’s a local sheep that’s brown on top but has a black tummy. It’s lean and the flavour is strong and gamey, so it’s best slow-cooked in a stew or curry.

What’s the secret to your Bajan chicken? Jules: We marinate it and roast it for three hours in a deep pan on low heat. It’s made with local chicken.

What are your best memories at Juma’s?

Mark: We had Jeremy Clarkson from Top Gear, who has a reputation for being very bullish and arrogant, which is how he started off. But he got into it and was actually quite funny. He sat at the bar for twenty minutes after and chatted. We had the British band Kasabian in a couple years ago with their wives, children and management. We actually had no idea who

2017 BARBADOS RESTAURANT GUIDE

they were. One of the other guests at a table was freaking out that she was at a table next to Kasabian. And we had Roger Waters from Pink Floyd. He’s known for being difficult, but he was actually really nice. Jules: Loose Women? Mark: She means the TV program! Loose Women. I love Pink Floyd. None of the staff had a clue who he was. That’s probably what stars like about Barbados. They get treated like normal.

What’s next for you two?

Mark: We opened The Lobster Pot in 2015. And we just launched our Italian place, Nino’s by the Beach, this year. Now we also have The Beach Shack a little further up the beach. The big thing for us is getting some accommodation in the area. Speightstown has this huge potential. We’d like to create a nice little boutique hotel, a twenty-room on the beach, really smart, interesting rooms, and some other eateries. We have another floor of The Lobster Pot building and we’d like to try to get something open there by next season.

JUMA’S RESTAURANT #2 WEST END QUEEN STREET SPEIGHTSTOWN | ST. PETER

(246) 432-0232 / 234-7286 www.jumasrestaurant.com

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RESTAURANT

Mediterranean

W W W. P R I M O B A R B A D O S . C O M

Primo B A R & B I ST R O

> Primo Bar & Bistro, the number one dining destination in The Gap, is making waves. Under the patronage of executive chef Larry Rogers, the open-plan restaurant and lounge, located just off the boardwalk, is an ideal spot for casual dining or just a quick bite and drinks. The eclectic menu has a subtle West Indian influence and includes an extensive variety of fresh seafood, meat and pasta dishes. Eat, drink and relax in a chic setting overlooking the picturesque bay of St. Lawrence Gap.

LARRY ROGERS – Executive Chef / Director

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JASON GITTENS – Head Chef

MENUINTERNATIONAL.COM


PR IMO ST. LAWRENCE GAP CHRIST CHURCH

DINNER: 6:00 to 11:00 p.m., Monday to Sunday

(246) 573-7777 dine@primobarbados.com

Open-air Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚3 on map | Page 155

SAMPLE MENU

> S TA R T E R S

> ANGUS BEEF

Spicy Caribbean Fish Goujons — 28.00

Roast Beef Teres Major — 80.00

with Bajan aïoli

zucchini fritti with creamy leeks, crushed new potatoes and bacon

— Chicken Liver Pâté — 30.00 with Melba toast and onion jam

— Pickled Octopus and Breadfruit — 35.00 with soused cucumber and tomato-chilli fondue

— Oysters Rockefeller — 36.00 served on the half-shell

— Mussels Marinière — 36.00 simply steamed in white wine, garlic and lemon-parsley butter

— Coconut Shrimp — 36.00

— 10-oz. Rib-eye Steak — 90.00 with green peppercorn sauce, grilled asparagus, home fries and onion rings

— 7-oz. Black Angus Beef Tenderloin — 110.00

port glaze, blue cheese cream, wilted greens and mustard mash

> FROM THE SEA Spicy Jambalaya — 60.00 with seasonal vegetables, shrimp, chicken and pork

with a sweet curry dip

— Sesame-seared Yellowfin Tuna — 79.00

> PA S TA S

served rare, with a green curry and coconut milk sauce, sticky rice, wilted greens and a mango-tomato salsa

Mushroom Risotto — 40.00 with leeks and white truffle oil

— Pulled Pork Pappardelle — 45.00 with grapes, ricotta and gremolata

— Mac and Cheese — 60.00

with broccoli, lobster and shrimp

F R O M T H E FA R M West Indian Chicken and Vegetable Curry — 59.00 on dhal roti skin, steamed rice, tomato-raisin chutney

New Zealand Lamb Shank — 65.00 braised in chilli, served with a vegetable moussaka and rosemary jus

— Seared Scallops — 79.00

leek, roasted garlic and potato purée, wilted spinach, lentils, white truffle oil

— Seafood Sampler Plate — 80.00

pan-fried spice-rubbed fish, chilli tiger shrimp, sea scallop, steamed mussels and vegetable Israeli couscous

> DESSERTS White Chocolate Cheesecake — 25.00 — Lemon Tarte — 25.00 — Death by Chocolate — 28.00

— Jerk Pork Tenderloin — 75.00

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

scorched onions, fried plantain, seasonal vegetables and sweet potato mash

2017 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Caribbean / Fusion / International

W W W. D I V I R E S O R T S . C O M

Pureocean BEACHSIDE DINING

> Enjoy savoury dishes and a full bar selection in a contemporary setting at this oceanfront restaurant in the heart of the St. Lawrence Gap. Their menu, prepared by one of the island’s top chefs and an award-winning culinary team, includes Barbadian favourites such as flying fish and cou-cou, as well as a selection of Caribbean and international fusion dishes. Pureocean also offers a wide variety of speciality cocktails created with local rums, vodkas, and more. The wine menu will perfectly complement your meals, while the local beer, soft drinks and fresh smoothies will enhance the overall experience for both your eyes and your palate.

HENDERSON BUTCHER – Executive Chef

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PUR EOCE A N ST. LAWRENCE GAP CHRIST CHURCH

(246) 418-7303

7:30 to 10:30 a.m., Monday to Sunday 11:30 a.m. to 2:30 p.m., Monday to Sunday DINNER: 6:30 to 9:30 p.m., Monday to Sunday

BREAKFAST: LUNCH:

Open-air Breakfast – Lunch – Dinner – Snacks ATTIRE: Casual (breakfast and lunch) – Elegantly casual (dinner) BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚4 on map | Page 155

SAMPLE MENU

> APPETISERS

Lobster Sampler

Range: 20.00 – 45.00

grilled or thermidor-style, Caribbean rice and seasonal vegetables

Pudding and Souse (traditional Barbadian ‘street food’)

spice-rubbed pork, steamed sweet potato pudding, cucumber salsa

— Flying Fish and Cou-Cou herb-infused steamed flying fish, tomato sauce with a hint of citrus, crispy cou-cou cakes

— Calamari Fritti (an all-time favourite) crispy fried squid, fresh tomato salsa

— Crab Bites savoury crab bites, Bajan-style remoulade sauce

— Seafood Melting Pot (our signature soup) — The Chef’s Daily Seasonally Inspired Soup — Classic Caesar Salad — The Wedge wedge of iceberg lettuce, diced tomatoes, crispy bacon and blue cheese crumble, creamy blue cheese dressing

— Mediterranean Scallops Salad spice-infused seared scallops on aromatic lentil salad

> ENTRÉES Range: 50.00 – 130.00

— Pan-roasted Pork Chop Bajan-style roasted pork chop, pan gravy, sweet potato gratin with a hint of ginger and seasonal vegetables

— Spiced Lamb Rack herb-rubbed lamb rack, garlic mashed potatoes, hoisin sauce

— Surf and Turf beef tenderloin, garlic-infused tiger shrimp grilled to your liking, garlic butter, your choice of side

— Vegetable Stir-fry fresh garden vegetables and egg noodles tossed in ginger-soy sauce

> S W E E T TO OT H Range: 19.00 – 35.00

Twisted Tiramisu Bajan spiced rum tiramisu

— Coconut Cheesecake coconut rum-flavoured cheesecake, orange-cream sauce drizzle

— Bajan Panna Cotta guava-flavoured panna cotta, almond biscotti

Cracking Crab poached crab legs, citrus-garlic butter, Caribbean rice, seasonal vegetables

— Shrimp Platter

We also feature an extensive breakfast and lunch menu.

All prices are in Barbadian dollars and include a 10% service charge and government value added tax. Prices and menu items are subject to change.

12 tiger shrimp (choice of smoked, grilled, deep-fried), garlic dipping sauce

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RESTAURANT

Asian / Caribbean / Fusion

W W W. S C A R L E T B A R B A D O S . C O M

Scarlet > Liquid luxuries and contemporary cuisine. Great grooves and midnight moves. Low-key lounging or high-heeled haute couture. This is Scarlet... eat, drink and play! Beautifully conceived and executed, casual but stylish, Scarlet’s compelling interior design features a large bar to accommodate a simple meal of a few nibbles and martinis, or an à la carte dinner at the tables. Scarlet is perfect for pre- and afterdinner drinks too.

CEDRIC ALLEYNE – Chef

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SCA R LET PAYNES BAY ST. JAMES

DINNER:

5:00 p.m. until..., Tuesday to Saturday 5:00 p.m. until..., Tuesday to Saturday

COCKTAIL BAR:

(246) 432-3663 scarlet@caribsurf.com

Indoors Dinner ATTIRE: Casual COCKTAIL BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚8 on map | Page 148

SAMPLE MENU

> LITTLE DISHES G R E AT TO S H A R E

> FISH

Marinated Olives — 26.00

please ask your waiter

with grilled focaccia, olive oil and balsamic

— Asian-marinated Chicken Skewers — 29.00 with a warm peanut sauce

— Five-spice Seared Rare Tuna — 31.00 with cucumber ribbons

> SALADS Indian-spiced Puy Lentils — 42.00 with roasted butternut squash and crumbled goat cheese

— Thai Beef Salad — 52.00 seared beef and noodle salad with a sesame-honey-ginger-soy dressing

Local Fresh Fish of the Day — 64.00 — Prawn and Coconut Curry — 66.00 with fragranced basmati

> M E AT S Home-made 6-oz. Beef Burger — 44.00 topped with your choice of either blue cheese and caramelised onions or bacon and mature Cheddar, served with house fries

— ‘Baxter’s Road’ Chicken — 56.00 – famous for its fried chicken at 3 a.m.! – served with mash, greens and Bajan gravy

> CO C K TA I L S Passion Fruit Caipirumba — 18.00

> PA S TA S

rum, passion fruit liqueur, passion fruit purée, lime and brown sugar – muddled and short, the caipirinha revisited

Twice-baked Goat Cheese Soufflé — 54.00

— Basilique — 19.00

served with a house salad

vodka, apple schnapps, apple juice, basil, lime and brown sugar – muddled and long, our second most popular cocktail

— Linguine — 54.00 with creamy pesto chicken

— Scarlet Rocks! — 21.00 vodka, black raspberry liqueur, strawberry, basil, cranberry juice and black pepper – shaken, our signature cocktail... simply über! All prices are in Barbadian dollars and include government value added tax. A 12.5% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Pizza / Seafood / Steakhouse

W W W.T H E S T E A K H O U S E B A R B A D O S . C O M

Steak House Grill ST. L AWRENCE PIZZ A HUT

> At Barbados first and finest steakhouse, you can enjoy delicious choice U.S. steaks. Their extensive menu also features ribs, fresh fish, seafood, sandwiches, burgers and delicious New York-style pizzas, the best on the island. Steaks are served sizzling on castiron cow platters. They also have speciality coffees, frozen drinks and delicious breakfasts priced from 6.00 BBD. Steak House Grill is centrally located in the Gap, just steps away from after-dinner entertainment.

DAVID RUCK – Food and Beverage Assistant

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BIRCHMORE GRIFFITH – Owner

MENUINTERNATIONAL.COM


STEA K HO U S E GR IL L ST. LAWRENCE GAP CHRIST CHURCH

(246) 428-7152

BREAKFAST: 8:30 a.m. to 12:00 noon, Monday to Sunday LUNCH AND DINNER: 11:00 a.m. to 10:00 p.m., Monday to Sunday

Indoors – Outdoors Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚5 on map | Page 155

SAMPLE MENU

> S TA R T E R S A N D S A L A D S

> LAND AND SEA*

Jerky Strips — 20.00

Catch of the Day — 41.00

slices of tender beef, chicken or fish marinated in jerk seasoning, sautéed and served in the chef ’s special jerk sauce

best of Oistins Bay catch, blackened, grilled or fried

— Fish Strips — 25.00

fish fingers in local herbs, served with a spicy tartar sauce

— Coco Shrimp — 27.50

fried in a coconut batter and served on a bed of lettuce with our house cocktail sauce

— Garden Salad — regular 15.75 with barbecued chicken breast — small 29.00 — large 42.00 with grilled shrimp — 47.00

— Caesar Salad — regular 25.00 with barbecued chicken breast — small 37.00 — large 45.00 with grilled shrimp — 55.00

> PA S TA S Pasta Primavera — 36.00 penne topped with mozzarella and mixed vegetables in a light herb seasoning

— Chicken Joanna — 42.00

two tender breasts of chicken lightly fried and topped with mozzarella and Parmesan, served with fettuccine

— Baby Back Ribs — 52.00

grilled to perfection with our special house sauce

— Pineapple BBQ Chicken — 52.00

two grilled boneless chicken breasts in a sweet pineapple sauce * All served with your choice of either fries, baked potato, sautéed potatoes, rice or pasta.

> S T E A K H O U S E S I G N AT U R E D I S H E S ** Steak Waikiki† — 79.00 8-oz. steak, chargrilled and served with a barbecue-pineapple sauce

— Steak au Poivre† — 81.00

8-oz. steak seasoned with black peppercorns, grilled and served on a green peppercorn sauce

— Filet Mignon — 89.00

8-oz. chargrilled filet in a mushroom-wine sauce

— Fisherman’s Platter — 93.00 shrimp, flying fish and kingfish, pan-seared and served with a spicy dip

— Lobster en Sauce — 100.00

boiled lobster tail in your choice of either garlic-wine butter or Alfredo sauce † Please add $12.00 for a steak filet.

** All served with your choice of either rice, fries, sautéed potatoes, baked potato, pasta or vegetables of the day.

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. Tipping at your discretion. Prices and menu items are subject to change.

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> CHEF'S

RECIPE

Cajun Salmon with Mango and Cucumber Salsa Serves 4

> MANGO AND CUCUMBER SALSA Juice of one orange Juice of one lime 1 ripe, firm mango, fine diced 1 small cucumber, seeded and fine diced (not peeled) Pinch scotch bonnet pepper, to taste ½ teaspoon chopped parsley ¼ teaspoon fresh coriander leaves ½ red onion, finely diced 1 clove garlic, chopped fine 2 tablespoons honey 3 tablespoons olive oil Combine all ingredients and set aside.

> CAJUN SPICE BLEND

CAJUN SALMON with MANGO AND CUCUMBER SALSA by Chef Pedro Newton of Champers Wine Bar & Restaurant

This light fish dish is spiced to taste and served with traditional – and refreshing – lime-marinated cucumber

2 tablespoons paprika ½ teaspoon chilli powder ¼ teaspoon cayenne pepper 1 teaspoon granulated onion 1 teaspoon granulated garlic ½ teaspoon celery salt ½ teaspoon dried parsley flakes

> SALMON MARINADE Juice of ½ a lime ½ teaspoon chopped thyme ½ teaspoon chopped dill Juice of half an orange Pinch of coarse sea salt Pinch of fresh ground black pepper

reinvented as a cooling salsa.

“I

’m trying to retain the flavours of a Bajan pickle, which has lots of cucumber and coriander. We serve it with souse on Fridays and it’s a side dish for most of our meals”, says Chef Pedro, who was born and raised on Barbados. It’s a restaurant-worthy dish that’s quick and easy to make at home. “I love fresh seafood, so it’s something I’d prepare for myself.” When friends come to dinner, he adds a caper dressing and a hot pepper jelly, but the salmon also works well with steamed broccoli or asparagus, for when you want to keep it simple.

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X4 Four 3 oz pieces of fresh salmon, skin removed 1 tablespoon olive oil


Pedro Newton Chef – Champers Wine Bar & Restaurant

CHEF’S TIPS 1. You can add 2 tablespoons of olive oil or

red wine to stretch out the marinade, says Chef Newton. “The fish doesn’t need to be submerged. You just need to get some of the essence of the marinade.” 2. You can serve the salsa in a ramekin

or directly on the plate for colour, or hollow out the end of a cucumber and fill it with salsa, for a restaurant-worthy presentation. 3. Chef Newton says the dish is usually

served with tartar sauce or caper sauce – tartar sauce with capers and onions instead of gherkins – or any other dressing you’d use to complement fish. 4. To make the dish spicier, add a little more

Photography Kenneth Theysen

scotch bonnet or other hot pepper to the Cajun seasoning. To make the rub sweeter, add a sprinkle of confectioner sugar.

1. Combine the salsa ingredients and set aside. 2. Combine the Cajun spice blend ingredients in a small bowl. 3. Combine the ingredients for the salmon marinade in a medium bowl. 4. Add the salmon pieces to the marinade and let marinate for 3 minutes. 5. Remove the salmon from the marinade and pat dry with paper towel. 6. Sprinkle liberally with the Cajun spice blend. 7. Heat a large pan with 1 tablespoon olive oil over medium heat. 8. Sear salmon in hot pan for 1 minute on each side. 9. Transfer to a preheated 350˚F oven for 2-3 minutes, depending on thickness.

Serve with grilled vegetables and a ramekin of salsa on the side.

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RESTAURANT

Caribbean / International

W W W. FA C E B O O K . C O M / S WA G G S O U T H B E A C H

Swagg COCKTAIL LOUNGE & BISTR O

> Talk about treasure! At Swagg, you’ll experience the creative flavours of the Caribbean served in a casual coastal atmosphere, at attractive prices. You’ll sip top-shelf cocktails, premium wines, local rums and other brews, an experience enhanced by fabulous sea views and a welcoming alfresco lounge. Dine outdoors or beat the heat in their air-conditioned dining room, with its bold, fashionable décor and large glass windows overlooking the pool. Their charming enclave is located at South Beach hotel. Stylish dining plus sensible pricing equals Swagg.

KELLY CORBIN – Head Chef

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SWAGG SOUTH BEACH ROCKLEY CHRIST CHURCH

(246) 625-8561 swaggbarbados@gmail.com

LOCATE US | n˚6 on map | Page 152

LUNCH AND DINNER:

11:30 a.m. to 10:00 p.m.,

Monday to Sunday Indoors – Open-air – Open-air (covered) Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live DJ (5:00 to 10:00 p.m., on Fridays) – Buffet dinner with live music (Sunday evenings) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> APPETISERS AND SALADS Bajan Fish Cakes — 12.00 with a Marie Rose dip

— Codfish-yam Balls — 16.00 deep-fried balls made from salted codfish and yam seasoned with local herbs and spices, served with and orange-poppy seed emulsion

— Fried Calamari — 18.00

served on a bed of oak leaf lettuce with Thai red curry aïoli

— Spiced Chicken Yakitori — 24.00 served with mango pickle on a bed of oak leaf lettuce

— Classic Caesar Salad — 24.00

— add grilled chicken or mahi-mahi 34.00 — add panko shrimp 38.00

fresh, crispy romaine lettuce, tossed with our own Caesar dressing, topped with Parmesan cheese and garlic croutons

— Greek Salad — 26.00

romaine lettuce with tomatoes, cucumber, red onions, olives, red and green peppers, feta cheese and oregano tossed with lemon juice and olive oil

— Chilli Shrimp — 28.00

served with avocado salsa, som tum and cilantro oil

> ENTRÉES Fettuccine Alfredo Pasta with Garlic Bread — 28.00 — add grilled chicken or mahi-mahi 42.00 — add grilled shrimp 46.00

— Spaghetti Bolognaise with Garlic Bread — 28.00

Sweet-and-Sour Chicken — 34.00 served with rice and steamed vegetables

— Penne Pasta — 36.00

with basil pesto chicken

— Jerk Pork Chops — 38.00 served with rice or mashed potatoes and coleslaw

— Honey-barbecue Chicken — 42.00 served with rice or mashed potatoes and a fresh garden salad

— Grilled Mahi-mahi — 46.00

8-oz. grilled mahi-mahi with a nut browncaper-butter sauce, served with rice or mashed potatoes and a fresh garden salad

— BBQ Pork Spare Ribs — 48.00

succulent pork spare ribs grilled and lathered in a rich barbecue sauce, served with fries and coleslaw

— Grilled Flank Steak — 55.00

tender and delicious 9-oz. grilled flank steak cooked to your liking with a balsamic glaze, served with grilled potatoes or rice and steamed vegetables

> DESSERTS Warm Coconut Bread Pudding — 16.00 served with a nutmeg-rum cream

— Chocolate Icebox Cake — 18.00 layers of sponge cake and chocolate mousse topped with whipped cream, shaved dark chocolate and a cherry

— Apple Cheesecake — 20.00

cheesecake with apple crumble topping

minced meat simmered with fresh herbs and rich Italian tomato sauce, served on a bed of spaghetti

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. 10% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

International / Italian / Tapas

W W W.TA PA S B A R B A D O S . C O M

Tapas > Ideally situated on the buzzing South Coast boardwalk, just a few feet away from the water’s edge, Tapas awaits. It’s the perfect place to enjoy great scenery while indulging in delectable food and drink. This elegantly rustic beachside restaurant is out to win your hearts with its warm ambiance and its international menu, designed perfectly by Chef Franco Parisi with touches of Italian and Caribbean flair. His expert kitchen staff loves to see Tapas full of happy people enjoying his creations. Locals and tourists alike flock to enjoy a glass of wine from their extensive wine list or a cool signature cocktail prepared by their talented mixologist. At Tapas, awarded BHTA Restaurant of the Year, there is something for everyone. Alfredo, the host, exudes a warmth and a charm that will make you feel right at home.

FRANCO PARISI – Chef / Co-owner

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TAPAS MAIN ROAD HASTINGS CHRIST CHURCH

(246) 228-0704 info@tapasbarbados.com

LOCATE US | n˚7 on map | Page 152

11:30 a.m. to 3:00 p.m., Monday to Sunday 6:00 to 10:30 p.m., Monday to Sunday TAPAS MENU: 11:30 a.m. to 10:30 p.m., daily BAR: 11:30 a.m. until late, Monday to Sunday

LUNCH:

DINNER:

Open-air Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

> TA PA S

> M A I N CO U R S E S

Range: 8.00 – 17.00

Range: 46.00 — 90.00

Tuna Carpaccio

Black Tagliolini Mare

thinly sliced raw tuna with an olive and caper dressing

mussels, clams and shrimp with garlic, white wine and cherry tomatoes

— Salt and Pepper Shrimp

— Spaghetti Lobster

with sweet chilli sauce

in garlic, white wine and tomato bisque

— Chicken Liver Pâté

— Fish Pot (cacciucco)

with mango chutney and crostini bread

sautéed mix of seafood, catch of the day, snapper, mussels, clams and shrimp in a tomato-olive-caper sauce

— Potato Croquettes with goat cheese and vegetables

— Pan-seared Scallops and Jumbo Shrimp

> S TA R T E R S

seafood risotto and tomato bisque

Range: 14.00 — 32.00

Lobster Bisque Cappuccino with lobster meat and roasted garlic-mascarpone foam

— Beef Carpaccio (raw) thinly sliced Angus beef with rocket salad, Parmesan shavings and truffle oil

— Oxtail

— Pork Shank with cannellini beans and mash potatoes

— Duck Ravioli parcel of pulled duck in Parmesan crust and truffle essence

> DESSERTS Range: 15.00 — 26.00

off-the-bone pulled oxtail with Gorgonzola cheese, grilled red onions and sweet potato chips

Napoleon

— Stuffed Baby Squid

— Tapas Dame Blanche

stuffed with shredded mahi-mahi, capers and kalamata olives, in fresh tomato sauce

flourless brownie with vanilla ice cream and chocolate cover

Layers of dark, milk and white chocolate mousse, studded with caramel

— Tuna Tartare with lemon zest, grapefruit citronette and balsamic pearls All prices are in Barbadian dollars and include government value added tax. A 12% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Contemporary / Continental

W W W. A C C R A B E A C H H O T E L . C O M

The Accra Deck > The Accra Deck restaurant is located on the South Coast, in the Accra Beach Hotel & Spa. It offers an enchanting open-air oceanfront dining experience. The delectable dinner menu favours contemporary European infused dishes that are sure to satisfy. In addition to the mouth-watering menu, the restaurant offers a fine selection of wines from across the globe. The Accra Deck delivers a superior dining experience and is a must visit when in Barbados.

ABUNASAR SIDDIQUI – Executive Chef

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THE ACCR A DECK ACCRA BEACH HOTEL & SPA ROCKLEY | CHRIST CHURCH

DINNER: 6:30 to 9:30 p.m., closed Tuesdays and Thursdays

(246) 435-8920 restaurants@accrabeachhotel.com

Open-air Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚8 on map | Page 152

SAMPLE MENU

> APPETISERS

Spaghetti di Aragosta

Range: 32.00 – 42.00

with lobster, white wine, garlic, fresh herbs and sun-dried tomatoes

Calamari Sorrentino squid prepared in light tomato sauce, herbs and garlic

— Shrimp Martini dusted with seasoned tempura, served with chilli-infused sauce

— Cumin-dusted Pan-seared Scallops parsnip purée, crispy leeks and coriander oil

— Spicy Marinara Mussels prepared with red pepper, fresh garlic and white wine

— Murg Malai creamy spices and cilantro-marinated chicken served with green chutney

> ENTRÉES Range: 43.00 – 88.00

Red Snapper en Papillote with capers, olives, cherry tomatoes, zucchini, coriander, celery, citrus juice and olive oil

— Pollo al Basilico Cream pan-fried chicken breast on a creamy mushroom and fresh basilico cream

— Queue de Homard lobster with olive oil and garlic, served with chive crushed potatoes

— Gnocchi al Ragù di Agnello home-made potato gnocchi with peas and slow-cooked lamb chop

— Lamb of Capricorn cooked to perfection, served with crushed potatoes, vegetables and mint jus

— Caribbean Black Pepper Jumbo Prawns sautéed with Jamaican black pepper, served with rice, black beans, plantain and chilled mango salsa

> DESSERTS Range: 25:00 – 27:00

Warm Italian Lava Cake soft and crunchy delight, filled with warm freshly made chocolate sauce, served with vanilla ice cream

— Tiramisù the classic Italian cheesecake with coffee sauce

— Chocolate Brownie candied macadamia nuts, salted caramel and thyme ice cream

— Passion Fruit Brûlée orange sorbet and hazelnut praline

— Black Angus Filet Mignon pan-seared, topped with sautéed mushrooms, onions, Madagascar sauce and bliss potatoes

All prices are in Barbadian dollars and include government value added tax. Tipping at your discretion. Prices and menu items are subject to change.

— Ravioli di Ricotta With Spinach pasta stuffed with baby spinach and ricotta with freshly grated Parmesan

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> COVER

SHOOT

...Continued from page 25

LARRY ROGERS

GLEN BENT

Executive Chef / Director

Executive Chef / Owner

Cin Cin by the Sea

Cariba Restaurant & Bar

Primo Bar & Bistro

Larry Rogers has built a solid reputation over his twenty-eight years in the Barbadian restaurant business. The chef/restaurateur’s culinary journey started in New Zealand, during his teenage years. As most chefs, he then travelled to Europe and the United States, eventually coming full circle, back to Barbados, the island of his birth. After a memorable six-year spell at The Sandpiper, Rogers went on to establish a few of the island’s most exciting and innovative restaurants: Olives, La Terra, Cin Cin by the Sea and Primo Bar & Bistro. He believes that the heart of a successful restaurant rests in its soul, partnering great food with good service and a warm atmosphere. BORN:

1958

BIRTHPLACE:

Chef Glen Bent was born and raised in Huddersfield, Yorkshire, to Jamaican parents. His first cooking experience was in his home kitchen, where his mother cooked Caribbean and British staples. After completing formal training at Huddersfield Technical College he moved to London to work at the Marriott hotel. Bent then pursued his career working in five-star hotels across three continents, in Belgium, Japan, Switzerland, Saint Lucia and Barbados, where he currently resides. Bent opened his own restaurant, Cariba Restaurant & Bar, in 2007, offering an exquisite and original mix of Caribbean cuisine and Asian influences, gaining a loyal following with both locals and tourists. BORN:

Bridgetown, Barbados

FAVOURITE FRUIT:

Mango, ripe and juicy

FAVOURITE VEGETABLE:

Huddersfield, England

FAVOURITE FRUIT:

The leek, with onion close behind,

Mango

FAVOURITE VEGETABLE:

because they make everything taste better FAVOURITE SPICE:

1966

BIRTHPLACE:

FAVOURITE SPICE:

Nutmeg - what is a great rum punch without it?

FAVOURITE DISH:

Zucchini

Cinnamon

Jamaican stew chicken with coconut rice,

FAVOURITE DISH:

Fish, fresh, straight out of the water

peas and fried plantain

FAVOURITE WINE:

It depends on the moment, but a good Burgundy comes to mind

FAVOURITE WINE:

FAVOURITE FOOD CITY:

New York, because it is ever-evolving and fearless

FAVOURITE VACATION DESTINATION:

Anywhere where there are snowy mountains,

golf courses and good food AN INSPIRING CHEF:

AN INSPIRING CHEF:

Food is like fashion, you don’t wear just one label.

Las Vegas

FAVOURITE VACATION DESTINATION:

Florida

Anton Mosimann, ex-maître chef des cuisines

at The Dorchester hotel, London, England

Thomas Keller, Alice Waters, David Chang, to name a few

104

Schloss Lieser Riesling

FAVOURITE FOOD CITY:

MENUINTERNATIONAL.COM


KENNETH THEYSEN Official Photographer / Menu International www.timeless-pixx.com

Kenneth Theysen is the owner and main operator of Timeless-Pixx, a well-established, dynamic Aruba-based photo studio. Theysen has been a long-term collaborator of Menu International, delivering astonishing photographs, one edition after another. With an eye for detail but also a broad vision of large-scale projects, Theysen was the natural choice when it came to choosing a photographer that would cover Barbados’ extensive and varied restaurant scene. Theysen’s aesthetic sense and work ethic make him versatile and a pleasure to collaborate with. This is why so many of the island’s great (and very busy) chefs are always relaxed and in a great mood during his photo shoots. And, as any good photographer knows, that is just priceless.

PEDRO NEWTON

JÉRÉMY DUPIRE

Chef

Head Chef

Champers Wine Bar & Restaurant

The Cliff Beach Club

Born and raised in Barbados, Chef Pedro Newton was always fascinated by what was happening in the kitchen: at an early age, he assisted his mother in preparing meals and developed a passion for food and cooking. Chef Newton now manages Champers Wine Bar & Restaurant’s staff of around thirty chefs and other kitchen personnel and adds a five-star quality touch to every dish that leaves his kitchen. Prior to joining Champers Wine Bar & Restaurant, Newton worked as junior chef, pastry assistant, junior sous chef and sous chef at several top restaurants on the West Coast: Brown Sugar Restaurant, Pisces Restaurant and the Fairmont Royal Pavilion, amongst others. In his quest to fuel his passion and broaden his expertise, Chef Newton continues to attend professional development courses at reputable culinary institutes across the Americas, as well as food and beverage trade shows and festivals. BORN:

1968

BIRTHPLACE:

Bridgetown, Barbados

FAVOURITE FRUIT:

FAVOURITE SPICE:

BORN:

1984

BIRTHPLACE:

Clermont-Ferrand, France

FAVOURITE FRUIT:

Passion fruit

FAVOURITE VEGETABLE: FAVOURITE SPICE:

Purple carrot

Ras el hanout

FAVOURITE DISH:

Pad Thai

FAVOURITE WINE:

Saint-Joseph

FAVOURITE FOOD CITY:

Banana

FAVOURITE VEGETABLE:

French-born Jérémy Dupire has worked in several four-star hotel restaurants in France and owned his own restaurant in Avignon. His passion for international cuisine led him to travel the world, to great culinary destinations such as Thailand, Indonesia and the Caribbean. During his visit to Barbados, in 2014, he fell in love with the island and decided to pursue his career there. He has since teamed up with The Cliff to run the kitchen of their new Beach Club restaurant, specialising in classic French cuisine with a Caribbean twist.

Barcelona

FAVOURITE VACATION DESTINATION:

Asparagus

AN INSPIRING CHEF:

Bali

Bernard Loiseau

Cumin

FAVOURITE DISH:

Cajun salmon with grilled vegetables and tropical fruit salsa

FAVOURITE WINE:

Prosecco

FAVOURITE FOOD CITY:

Chicago

FAVOURITE VACATION DESTINATION: AN INSPIRING CHEF:

WANT TO APPEAR IN THIS MAGAZINE ?

Miami

Locally, Graham Licorish and internationally, Marcus Wareing

2017 BARBADOS RESTAURANT GUIDE

CONTACT MIKE POWER AT

mike@menuinternational.com

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> C O C K TA I L R E C I P E

The Italian Job 1 thick slice of Seville orange, cut into four pieces ¾ oz gin ¾ oz Aperol 1 oz grapefruit juice Prosecco 1 slice of Seville orange, to garnish 1. Muddle the fresh orange slices in the

bottom of a cocktail shaker. 2. Add the gin, Aperol and grapefruit juice.  3. Add ice and shake to blend.  4. Strain into a 12-oz glass filled with ice. 5. Top up with Prosecco and garnish with a dehydrated orange slice.

THE ITALIAN JOB COCKTAIL

TIPS FROM THE PRO Photography Kenneth Theysen

1. Muddling the orange pieces releases

the juices and essential oils from the orange zest and pulp. 2. You can replace the Prosecco with Champagne, but it will become The French Job, which is far less catchy. 

The French Job (variation) 1 part gin 1 part Aperol 1 thick slice of Seville orange 1 splash of grapefruit juice Top up with Champagne

1. Muddle the fruit, add the rest of the

ingredients. 2. Shake and strain into a long tall glass full of ice, then top up with Champagne. 3. Add a slice of Seville orange as decoration.

by Stephane Domenge of Scarlet

T

his bitter-sweet drink made with orange-flavoured, herbal Italian Aperol is one of mixologist and owner Stephane Domenge’s handful of specials on the extensive cocktail menu at Scarlet restaurant. The chic and intimate bistro is known for its classic and unique cocktails: while Stephane respects traditional recipes for the classics (and makes a stellar off-menu Salty Dog), he’s also inspired by what’s around him - he created this drink with the surplus Seville oranges from his mother-in-law’s backyard. The local fruit isn’t sweet like its Navel and Valencia cousins, but it’s incredibly aromatic and flavourful. “They’re very bitter and that’s a nice flavour that goes perfectly with Aperol and gin”, he says. While the Seville orange season is short, the tree bore so much fruit that Stephane sliced and dried much of the harvest in his dehydrator. “The dehydrated slices are very pretty because the skin on the orange is yellow and green and the pulp is light orange”, he says. His wife turned half of the slices into Christmas decorations, adding a colourful counterpoint to white-painted branches sprinkled with orange glitter, while he used the other half for garnishing this drink. The slices are so paper-thin that light can partially pass through them like a lampshade, letting guests take in the restaurant’s 20-foot bar and banquettes through their own edible kaleidoscope. If you don’t happen to dehydrate your own orange slices, a fresh slice of orange to garnish works just fine.

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RESTAURANT

Barbadian / Caribbean

W W W.T H E C R A N E . C O M

The Carriage House P O O L S I D E R E STAU R A N T

> Over a century ago, The Carriage House was the official stable of the historic Crane Beach Hotel. In keeping with the continued expansion and development of The Crane, it has been transformed into a modern day poolside bar and grill, while preserving its rich history and architectural past. The Carriage House offers a variety of light and delectable food along with mouth-watering cocktails in a casual relaxing atmosphere. Casual dining, great food and superb ambiance.

DUAYNE HOLLIGAN – Executive Chef

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THE CAR R IAGE H OU S E THE CRANE RESORT CRANE | ST. PHILIP

(246) 423-6220 dining@thecrane.com

LUNCH: 12:00 noon to 5:00 p.m., Monday to Sunday BAR: 11:00 a.m. to 6:00 p.m., Monday to Sunday

Outdoors (covered and uncovered) Lunch ATTIRE: Casual (beachwear) BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚10 on map | Page 147

SAMPLE MENU

> APPETISERS

> KIDS’ MENU

Garden Salad — 21.00

Hot Dog — 16.00

mixed leaves tossed with bell peppers and teardrop tomatoes, refreshed in a house dressing  

and French fries  

— Caesar Salad — 27.00

and French fries  

hearts of romaine, herb and garlic croutons, double-smoked bacon, Grana Padano, Caesar dressing

— Chicken Fingers — 20.00

> FROM THE GRILL* BBQ Chicken — 35.00 choice of breast or leg, BBQ sauce

> WRAPS Balsamic-marinated Vegetable Wrap — 28.00 romaine lettuce, pink mayo, served with French fries or any salad

— Grilled Marinated Chicken Wrap — 34.00 lettuce, pink mayo, served with French fries or any salad

— Crab Wrap — 38.00 corn-chilli salsa, avocado, lettuce, herbed aïoli, served with French fries or any salad

— Banks Beer-battered Mahi-mahi — 37.00 fried pickle, cabbage slaw, tartar sauce

— Shrimp Kebabs — 42.00 sweet peppers and onions, mango-lime-chilli sauce

— 8-oz. Strip Loin Steak — 52.00 BBQ sauce * All meals are served with baked potatoes or corn on the cob.

> SANDWICH BAR 6-oz. Beef Burger — 32.00 American cheese, sautéed onions, lettuce, tomatoes, aïoli, served with French fries or any salad

— Grilled Chicken Club — 34.00 double-smoked bacon, Swiss cheese, lettuce, tomatoes, avocado, aïoli, served with French fries or any salad

Bajan Fish Cutter — 35.00

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

lightly marinated grilled local mahi-mahi or crispy fried local flying fish, pickled red onions, lettuce and tomatoes, Bajan jerk spice mayo, served with French fries or any salad

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RESTAURANT

International

W W W.T H E C L I F F B A R B A D O S . C O M

The Cliff > Praised worldwide by food writers, The Cliff has positioned itself as Barbados’ premier restaurant. Nestled on a cliff with magnificent views of the sea from any table, it undoubtedly has one of the most stunning settings of any restaurant in the world. Chef Paul Owens and his team of twelve chefs produce amazing dishes using the finest and freshest ingredients while maintaining the highest standards of quality and consistency. The restaurant and lounge are available for private functions. Reservations are recommended.

PAUL OWENS – Executive Chef

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THE CLIFF DERRICKS ST. JAMES

DINNER: 6:30 to 10:00 p.m., Monday to Saturday in summer, and Monday to Sunday in winter

(246) 233-5864 info@thecliffbarbados.com

Open-air (partially covered) Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes (complimentary valet parking) DINING:

SERVING:

LOCATE US | n˚9 on map | Page 148

SAMPLE MENU

DINNER OPTIONS

> M A I N CO U R S E

Set-price menu (please call for current pricing) The Cliff offers two-course and threecourse dinner options (either option includes

Filet of Prime Beef Tenderloin

one main course only).

wild mushroom fumé, morels, sautéed shiitake mushrooms, assorted baby vegetables, truffle and Parmesan fries

> F I R S T CO U R S E

— Fillet of Dolphin

Snow Crab Cake coriander cream, coriander vinaigrette, red curry oil

— Grilled Portobello Mushroom Salad mesclun greens, asparagus, Parmesan, truffle vinaigrette

— Potato Gnocchi and Penne Pasta prosciutto ham, baby spinach, Parmesan sauce

— Foie Gras and Chicken Liver Parfait apple and raisin chutney, port glaze

— Open Ravioli of Shrimp pesto sauce, tomato fondue, aged Parmesan

— Carpaccio of Beef Tenderloin (raw)

(mahi-mahi)

mushroom duxelles, wilted greens, Parmesan sauce, creamed potatoes

— Caribbean Shrimp Thai green curry-coconut sauce, coriander rice, chargrilled vegetables, fried basil

— 12-oz. Veal Rib Chop mustard and tarragon sauce, potatoes au gratin, asparagus

— Pan-roasted Chicken Breast crushed new potatoes, roasted garlicrosemary sauce, assorted vegetables, white truffle oil

— Roast Duck Breast truffled onions, creamed onions, wild mushroom fumet, morels, snap peas

truffled rocket leaves, aged Parmesan, capers, English mustard mayonnaise

— Savory Snails in a Puff Pastry Case julienne vegetables, chive-cream sauce

— Duck Leg Confit

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to parties of 6 or more. Prices and menu items are subject to change.

sautéed bok choy, spring onions, Szechuan peppercorn glaze

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RESTAURANT

French / International

W W W.T H E C L I F F B E A C H C L U B . C O M

The Cliff Beach Club > The latest addition to Barbados’ famous West Coast, The Cliff Beach Club sits nestled on the rocks next to her big sister restaurant The Cliff. Boasting a 180 degrees oceanside setting and a completely new à la carte menu, courtesy of head chef Jérémy Dupire, The Beach Club aims to distinguish itself with a more casual dining experience while maintaining the same high standards of The Cliff. If you’re looking for a relaxing lunch, laid-back dinner, or just want to gaze at the sea over a cocktail from the dramatic panorama bar, The Cliff Beach Club is not to be missed.

JÉRÉMY DUPIRE – Head Chef

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THE CLIFF B E ACH CLU B DERRICKS ST. JAMES

12:00 noon to 3:00 p.m., Monday to Sunday 7:00 to 9:30 p.m., Monday to Sunday BAR: 11:30 a.m. until closing, Monday to Sunday

LUNCH:

DINNER:

(246) 432-0797 reservations@thecliffbeachclub.com

Open-air (canvas-covered) Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:

SERVING:

LOCATE US | n˚10 on map | Page 148

SAMPLE MENU

> S TA R T E R S Hot Fish Soup —40.00 organic crouton, aged Comté

— Avocado and Citrus Salad — 40.00 — Provençal Vegetables — 40.00 roasted Parmesan crumble

— Poached Egg — 45.00 mushroom sauce, bacon

— Grilled Chicken Tabbouleh — 45.00 — Truffled Bufala — 45.00 cherry tomato and grilled ciabatta

— Octopus Carpaccio — 55.00 passion fruit, herbs

— Gratinéed Clams — 55.00 parsley and garlic butter

— Organic Smoked Salmon — 60.00 citrus pancakes, cream

— Prawns — 60.00 organic leaves, mango, pineapple chutney

> MAINS Roast Organic Chicken Breast — 80.00 morels, robe des champs potato

— Pappardelle — 80.00 cèpes, prosciutto di Parma

— Truffled Risotto — 80.00 fresh mushrooms, Parmesan

Grilled Marinated Barracuda — 85.00 beurre blanc, Venere rice

— Mahi-mahi Fillet — 85.00 lobster croquette, Parmesan foam

— Grilled Pork Tenderloin — 85.00 mustard sauce and rösti potatoes

— Rack of Lamb — 95.00 ratatouille, mash, thyme jus

— Roasted Scallops — 95.00 herb crust, garden vegetables

— Chargrilled Prime Rib-eye — 105.00 Béarnaise, roasted potatoes

> DESSERTS Caramelised Apple Tart — 30.00 tatin-style

— Tiramisù — 30.00 ginger, cinnamon biscuits and mascarpone

— Chilled Piña Colada Soufflé — 30.00 — Cherry and Almond French Tart — 30.00 — Chocolate Fondant (please allow 10 to 12 minutes preparation time) — 30.00

salted butter fudge

— American-style Raspberry Cheesecake — 30.00 — Beach Club Lemon Tart — 30.00 — Rum and Raisin Baba — 30.00

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to parties of 6 or more. Prices and menu items are subject to change.

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RESTAURANT

International / Mediterranean / Seafood

WWW.LITTLEGOODHARBOURBARBADOS.COM

The Fish Pot > Uncomplicated yet chic, The Fish Pot is a welcome alternative to traditional dining. This unusual restaurant, set in a small 17th-century fort at the water’s edge, is airy and bracingly casual. Chef Stephen Belgrave uses only the freshest ingredients and amps up the flavour with bona fide local seasonings. With the fish market a mere ten-minute drive away, The Fish Pot delivers a menu full of tempting dishes made with the fresh bounty of the sea. The Fish Pot restaurant offers a truly gourmet experience in delightful surroundings.

STEPHEN BELGRAVE – Head Chef

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THE F ISH POT LITTLE GOOD HARBOUR SHERMANS | ST. LUCY

8:30 to 10:00 a.m., Monday to Sunday 12:00 noon to 2:30 p.m., Monday to Sunday DINNER: 6:30 to 9:15 p.m., Monday to Sunday

BREAKFAST: LUNCH:

(246) 439-3000 / 439-2604

DINING:

info@littlegoodharbourbarbados.com

SERVING:

Indoors – Outdoors Breakfast – Lunch –

Dinner ATTIRE:

LOCATE US | n˚11 on map | Page 147

Casual No

SMOKING POLICY:

BAR:

Smoking not permitted

PARKING:

Yes SAMPLE MENU

> S TA R T E R S

> M E AT S

Cocoa-crusted Calamari — 35.00

Pan-roasted Chicken Breast — 65.00

chilli-black bean dip

Dijon and thyme marinade, garlic, red onion marmalade, whole-grain mustard jus

— Minced Pork Roll — 35.00 nori, sticky rice, chilli sambal, wasabi and soy sauce

— Carpaccio of Yellowfin Tuna — 36.00 black olive and tomato salsa, lemon aïoli

— Warm Seafood and Basil Crêpe — 36.00 white wine & mushroom veloute, petite herb salad

— Grilled Octopus Salad — 38.00 sweet paprika marinade, sweet potato cubes, cilantro aïoli

Seared Sea Scallops — 40.00 saltfish risotto, fried okra and plantain salsa

Grilled King Prawns — 45.00 lemongrass-mango butter

> SALADS Greek-style Quinoa Salad — 34.00 oven-roasted tomatoes, olives, cucumber, balsamic reduction, onions, arugula, feta vinaigrette

— Braised Lamb Shank — 68.00

wok-fried mint-infused broccoli, rosemary jus

— Escalope of Pork — 75.00

Parmesan crust, tomato and eggplant ragù, light pan gravy

— Roast Breast of Duck — 75.00

orange-reduced beetroots, wilted greens, spiced duck jus

— Grilled Tenderloin Steak — 95.00

artichoke gratin, mushroom and onion jus

> FISH AND SEAFOOD Fresh Catch of the Day — 60.00 pan-fried or grilled, chef ’s choice of local ingredients and Bajan delights

— Herb- and Sesame-crusted Ahi Tuna — 65.00

chickpea fritter, green-pea and peppercorn emulsion

— Prosciutto and Mozzarella — 35.00

— Oven-roasted Wild Caught Salmon — 68.00

frisée, honeydew, basil, Parmesan vinaigrette dressing

bell pepper coulis, tapenade and quinoa crust, lemon-infused lentils

> V EG E TA R I A N Masala-style Vegetable Curry — 50.00 with basmati rice, poppadom and mango chutney

— Linguine — 52.00

roasted eggplant, artichokes, tomatoes, bok choy, chilli and garlic olive oil

— Half Grilled Caribbean Lobster (seasonal) — 98.00

thermidor or lemon hollandaise

— Sautéed Tiger Shrimp — 75.00 black bean and soy glaze, lemongrass, baby corn, sugar snap peas

— Green Pea and Wild Mushroom Risotto — 55.00

All prices are in Barbadian dollars and include government value added tax. Tipping at your discretion. Prices and menu items are subject to change.

sun-dried tomato pesto

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RESTAURANT

Barbadian / International

W W W. S O U T H E R N PA L M S . N E T

The Garden Terrace R E S TAU R A N T

> Variety is the spice of life. The Garden Terrace Restaurant offers à la carte theme dinners with entertainment three nights a week and, of course, the legendary Sunday lunch buffet featuring The All-Star Steel Orchestra. The Garden Terrace provides a wonderful dining experience complemented by stunning beach views. The restaurant exudes fresh tropical vibrations of comfort and refreshment. And when you mix that with a superb meal, well... you know you’re at the right place!

ADOLPHUS WATTS – Executive Chef

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THE GA R DE N T E R R ACE SOUTHERN PALMS BEACH CLUB & RESORT HOTEL ST. LAWRENCE GAP | CHRIST CHURCH

(246) 428-7171 info@southernpalms.net

LOCATE US | n˚6 on map | Page 155

7:30 to 10:30 a.m., Monday to Sunday 11:00 a.m. to 10:00 p.m., Monday to Sunday DINNER: 6:00 to 10:00 p.m., Monday to Sunday ENGLISH PUB NIGHT: from 6:30 p.m., on Saturdays

BREAKFAST: LUNCH:

Open-air Breakfast – Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

BA R MENU *

FINE DINING

> S TA R T E R S

> S TA R T E R S

Range: 13.00 – 35.00

Range: 16.00 – 35.00

Assortment of Delicious Starters

Stir-fried Angus Beef

> MAINS Range: 20.00 – 57.00

Selections include: — soups — salads — sandwiches — burgers — pastas — pizzas — fish and chips — steak — seafood * Available from 11:00 a.m. to 10:00 p.m.

with ginger and sweet soy sauce, angel hair pasta

— Caribbean Rock Lobster in white wine-cream sauce, served in puff pastry case

> MAINS Range: 55.00 – 70.00

Grilled English Lamb Cutlet boulangère potatoes, fresh mint coulis

— Broiled Red Snapper Key lime beurre blanc, risotto and seaweed salad

— Filet of Beef Tenderloin smashed potatoes, sugar snap peas, ginger-blue cheese sauce

> DESSERTS Range: 10.00 – 18.00

Home-made Ice Cream in brandy snap basket

— Gourmet Cheesecake — Ebony and Ivory bitter-sweet dark chocolate mousse and white chocolate mousse with mixed berry sauce All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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> INTERVIEW

A CUT ABOVE: Pan-Asian Cuisine with Caribbean Flair at Naru Restaurant

Photography Kenneth Theysen

There’s no doubt that the tattooed chef of Naru on Barbados’ South Coast has excellent knife skills, but while moving a fridge to clean the restaurant’s kitchen last Easter weekend, the tip of his left pinky didn’t make it. “Thank goodness it was this hand and not the other”, jokes chef Barry Taylor, not letting the fact that he almost ended his career dampen his spirits. — By Amie Watson

H

e’ll still be able to cook his menu of Pan-Asian/Caribbean comfort food, which features dishes like wok-tossed chilli-glazed chicken wings, pulled roast pork with orange, and Japanese panfried rabbit gyoza with ham compote and yuzu – all made with locally sourced meats. “The father of one of our chefs knows someone who has a pig farm. So when we’re doing the pulled pork, it’s from the whole pig. The rabbit comes from a farmer my wife Lisa knows.” Sometimes they’ll even come with some of the fur still on, he says, which is all the more reason to need a pinky. To Taylor, using local products is just another part of sourcing the best ingredients – no easy task when your menu involves kimchi and purple potatoes. He grows many of his ingredients himself, including his Japanese cucumber and choy sum. By this time next year, all the edamame for his spicy green papaya and baby shrimp salad will hopefully also come from his garden. He already makes the wrappers himself for the pan-fried gyoza, and now he even wants to make his own rice noodles, soba, bean thread and egg noodles.

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The globetrotting chef comes by his love of international cuisine honestly. He was born in Barbados to a Lebanese mother and a Barbadian father who met in St. Kitts. He moved to Brazil when he was nine and then returned at age fourteen before shipping off to Wisconsin for college. After a year studying psychology, he realised he preferred stoves to desks and headed to Johnson and Wales culinary school in Miami. When he finished, he came back to Barbados for a kitchen internship and worked his way up the ladder at some of the island’s top restaurants. As head chef of The Restaurant at Southsea he was awarded four Restaurant of the Year awards and a deep nod from Condé Nast. He was also the first chef on the island to receive four diamonds from AAA. But more importantly, it was while working at Bougainvillea Beach Resort that he met his wife Lisa, with whom he would elope to Las Vegas and later, in 2011, open Naru, the first restaurant in Barbados specialising in Pan-Asian and Caribbean fusion. Taylor took a break from the kitchen to talk about his plans for homemade soy sauce, growing calamansi limes and how he combined upscale Caribbean cuisine and sushi into a successful restaurant.

MENUINTERNATIONAL.COM


Barry Taylor Chef / Owner – Naru Restaurant and Lounge

Why did you decide to start making and growing your own ingredients? We’re trying to get away from imports. Wasabi powder, pickled ginger and sushi rice are easy to get in Barbados, but some of the exotic stuff we use is hard. Even Thai basil, I couldn’t get it here. When I’m in Miami, I go to Asian markets and buy a lot of dry goods. Then I put them in barrels and ship them back. It takes two weeks to get here. But if we make things ourselves, it’s less expensive, and we know what’s going into it. We used to buy Japanese sweet soy sauce, but now we reduce regular soy sauce, sweeten it and add rice flour. When we first made kimchi, we used to buy a kimchi sauce, but we realised we could do it from scratch. And for the kimchi that we serve with our popular twice-cooked boneless beef short ribs, we use Anjou pears instead of Asian pears, because those are hard to get.

How will your garden end up on Naru’s menu? I grow a lot of vegetables at home, like Japanese cucumbers, choy sum, gai lan and soybeans. I’m going to use the soybeans to make hoisin and soy sauce and age it in a rum barrel. Now we’re experimenting with our own soy sauce, which won’t be ready for another year. But I have a million different seeds I’m planting in the next few months. Even dragon fruit we can grow here, and I have calamansi limes and giant guava growing now.

How do you name the maki rolls, e.g. Night Fury, Bruce Lee and The Devil in I? Most of them are based on whatever television show I’m watching or music I’m listening to. My head sushi chef decided he was going make a roll and stack the sushi up. I thought it looked like a castle. Then he was using red tobiko, so I said “Let’s put in black tobiko instead and call it Castle Black from Game of Thrones.” Night Fury is named after the dragon from the movie How to Train Your Dragon. We lay it out like a dragon with avocado on top like a tail, a little face and little ears. The Devil in I and Duality are both Slipknot songs. The Duality is our most popular maki, I think. A lot of Bajans don’t eat raw fish, so they get it because it has tempura shrimp. They also like the pulled pork maki.

Are you the only restaurant doing a saltfish maki? I think so. That was one of our originals. Buljol is a traditional Caribbean dish from Trinidad. It’s saltfish, peppers and onions pickled, really.

What are your other bestsellers? The catch of the day in macadamia nuts with coconut rice and a ginger emulsion, because people like the fresh fish, and the pork chop with sautéed wild mushrooms and a red winesaké reduction.

When did you add the all-vegetarian menu? From the start. It was important because we had a lot of people requesting it. We also added the mock duck because a few Indian people came and asked for it.

Which do you prefer: the Japanese cheesecake or the home-made donuts with cinnamon sugar and cream cheese dipping sauce for dessert? Right now the Japanese cheesecake is the bestseller. It’s like a soufflé. My favourite is the donuts, though. My family owns a donut place here in Barbados and I grew up working there. So I had to do donuts. It’s part of my youth.

2017 BARBADOS RESTAURANT GUIDE

NARU RESTAURANT AND LOUNGE SHAK SHAK COMPLEX HASTINGS | CHRIST CHURCH

(246) 228-6278 www.narubarbados.com

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EMBRACING THE

MOMENT

Photography Kenneth Theysen

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RESTAURANT

Lobster / Seafood

W W W.T H E L O B S T E R P O T B A R B A D O S . C O M

The Lobster Pot > Located on one of the finest beaches on the West Coast, The Lobster Pot is the ultimate place to relax and unwind. Have breakfast, make use of the sun loungers and beach umbrellas provided, swim in the perfectly blue sea, then maybe contemplate some lunch before a busy afternoon’s sun bathing, or come for dinner using the complimentary transport provided from anywhere on the West Coast and sample our seafood delights. Shaded by mature almond trees that are incorporated in to the beach decking, The Lobster Pot is always cool, calm and collected.

SHARON HYDE – Head Chef

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THE LOBS T E R POT QUEEN STREET | OPPOSITE COURTS SPEIGHTSTOWN | ST. PETER

BREAKFAST, LUNCH AND DINNER:

9:00 a.m. to 9:30 p.m., Tuesday to Sunday

(246) 432-0287 / 231-7286

DINING:

info@thelobsterpotbarbados.com

SERVING:

LOCATE US | n˚12 on map | Page 147

Open-air Breakfast – Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes SAMPLE MENU

> B R E A K FA S T

> M A I N CO U R S E S

Full English — 40.00

Curried Goat — 75.00

bacon, eggs, beans, black pudding, chips, sausages and toast

a Caribbean classic, goat meat in a hot and spicy sauce with rice and peas

— Steak and Eggs — 55.00

— Lobster Patia — 100.00

rib-eye steak and fried or scrambled eggs

a hot and sweet Indian-style curry, served with rice and mango chutney

> S TA R T E R S

— Lobster Pot Pie — 100.00

Lobster Bisque — 30.00

topped with mashed potatoes and served with vegetables or salad

classic creamy lobster soup with just a dash of brandy

— Lobster Thermidor — 160.00

— Lobster Spring Rolls — 35.00 served with a mixed salad and a sweet chilli sauce

— Crab Diablo aux Champignons — 50.00 a large field mushroom stuffed with crabmeat, breadcrumbed and deep-fried, served with home-made tartar sauce

lobster topped with a creamy thermidor sauce, then grilled and served with your choice of hand-cut chips or rice, salad or vegetables

> DESSERTS Selection of Ice Creams — 20.00 — Crème Caramel — 25.00 served with ice cream

— Apple Pie — 25.00 with home-made custard

— Crêpes Suzette — 30.00 crêpes flambéed in Cointreau and served with vanilla ice cream

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Barbadian / Caribbean

W W W. A N I M A L F L O W E R C AV E . C O M

The Restaurant AT THE ANIMAL FLOWER CAVE

> The restaurant at the Animal Flower Cave has grown from a small bar that’s been in the same location since 1927. It sits on the most northern point of the island with a panoramic view of more than 180 degrees of ocean horizon. Now in its third generation, the bar and cave have been in the Ward family since 1927. It is, and always has been, a family-owned-and-run business. The owner, Mannie (Manuel) Ward, has grown up in the tourist industry in Barbados and has been responsible for managing most of the top restaurants on the island. He decided to use his experience and knowledge of this industry to enhance the original bar and turn it into a restaurant serving traditional Barbadian and Caribbean dishes in a very casual setting overlooking the sea. This is old Barbados at its very best.

DAVE TROTMAN – Chef

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THE R ESTAU R A NT NORTH POINT ST. LUCY

LUNCH: 11:00 a.m. to 4:00 p.m. (high season) and till 3:00 p.m. (low season), Monday to Sunday

(246) 439-8797 animalflowercave@outlook.com

DINING:

facebook.com/animalflowercave

SERVING:

LOCATE US | n˚13 on map | Page 147

Open-air Lunch ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU

> APPETISERS

> CUTTERS OR WRAPS

Bajan Fish Cakes — 18.00

A Selection of Cutters and Wraps

with house dip

— cheese 18.00 — chicken liver 22.00 — barbecue chicken 25.00 — real Bajan ham and cheese 26.00 — flying fish and cheese 29.00

— Pumpkin and hand-dived Conch Fritters — 18.00 — BBQ Chicken Wings — 18.00 Grilled Spicy Chicken Livers on Bamboo — 18.00 — Grilled Calamari — 22.00 with salsa fresca

— Saltfish Buljol — 26.00 with fire-roasted breadfruit

— Breaded Shrimp — 26.00

with black bean and pineapple salsa

— Pickled Conch and Seacat — 33.00

> R OT I S A Selection of Rotis — all potato 22.00 — vegetable 22.00 — chicken liver 25.00 — chicken and potato 28.00 — saltfish and potato 28.00 — shrimp and potato 34.00

> MAINS Catch of the Day — 48.00 please ask your waiter for details

with steamed pudding

— West Indian Chicken Curry — 48.00

> SALADS

with coconut basmati rice and cucumber raita

Traditional Caesar Salad — original 26.00 — with flying fish 37.00 — with grilled chicken 39.00 — with breaded shrimp 43.00

— Garden Salad

— original 27.00 — with flying fish 38.00 — with grilled chicken 40.00 — with breaded shrimp 44.00

mesclun greens, spinach, green beans, three tomatoes, red onions, mushrooms, cucumber, mango and a balsamic or mango dressing

> SIDES A Selection of Sides — French fries 12.00 — sweet potato fries 12.00 — roasted breadfruit 12.00 — side salad 12.00 — coconut basmati rice 12.00 — mashed potatoes 12.00

Please ask your waiter for today’s dessert options.

— Chef’s Salad

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

— original 29.00 — with flying fish 40.00 — with grilled chicken 42.00 — with breaded shrimp 46.00

peppers, eggplant, sun-dried tomatoes, kale, fresh mint, parsley, lemon juice and olive oil

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RESTAURANT

Caribbean / International / Seafood

W W W. S A N D P I P E R B A R B A D O S . C O M

The Sandpiper > The Sandpiper enjoys an enviable reputation as one of the island’s finest restaurants. Chef Christophe Poupardin and his team continue to win accolades from visitors and locals alike. Fresh fish and the finest local and imported ingredients are used to create beautifully presented dishes. The Sandpiper is magnificently situated in a family-owned and managed luxury hotel with an impressive return of guests who consider haute cuisine an integral part of their holiday experience.

CHRISTOPHE POUPARDIN – Executive Chef

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THE SA NDPIPE R HOLETOWN ST. JAMES

7:30 to 10:30 a.m., Monday to Sunday 12:00 noon to 2:30 p.m., Monday to Sunday DINNER: 7:00 to 9:30 p.m., Monday to Sunday

BREAKFAST: LUNCH:

(246) 422-2251

DINING:

reception@sandpiperbarbados.com

SERVING:

LOCATE US | n˚11 on map | Page 148

Open-air (covered) Breakfast – Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes SAMPLE MENU

> APPETISERS Tortellini of Wild Mushrooms with Black Truffle Butter — 38.00 presented with tomato fondue and ground cèpes

— Salad of Smoked Lamb with Baby Beets and Pears — 42.00 served with lentils du Puy and a tomato verjus

— Crab-stuffed Tuna Roll with Avocado — 45.00 with black sesame seed dressing and herb oil

— Cilantro-roasted Caribbean Lobster — 45.00 served on a seeded potato and pineapple salad

— Carpaccio of Sea Scallop with Seared Foie Gras — 45.00 presented with a citrus-soy sauce dressing

— Rare-roasted Beef Salad with Gorgonzola — 48.00 served with poached plums, asparagus and a roast tomato aïoli

Seared Peppered-crusted Yellowfin Tuna — 82.00 with braised potato, mushrooms, asparagus and coriander oil

— Sesame-crusted Caribbean Shrimp — 84.00 set on a pawpaw coulis and topped with a pickled mango salad

— Grilled Noisette of Lamb with a Warm Chickpea Salad — 88.00 accompanied by saffron potatoes and a rosemary reduction

— Grilled Veal Chop with Herb Polenta — 92.00 served with a tomato and caper beurre noisette and beans

> DESSERTS Pistachio Nut Parfait — 31.00 with a crispy tuile and white chocolate sauce

— Sticky Toffee and Date Pudding — 31.00 served with maple-almond ice cream

— Dark Chocolate Tart — 35.00 served with peppermint ice cream

> M A I N CO U R S E S Bajan Steamed Flying Fish with Saltfish Cou-cou — 78.00 served with sweet tomato chutney, braised onions and a saffron-butter sauce

— Pan-fried Barracuda with Coconut Risotto — 82.00

All prices are in Barbadian dollars and include service charges and government value added tax. Prices and menu items are subject to change.

pineapple crisp, sautéed baby pak choi and herb-flavoured oil

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Photography Kenneth Theysen

> INTERVIEW

FLYING FISH AND FOIE GRAS: A World of Flavour and a Sprinkle of Family at The Sandpiper Restaurant — By Amie Watson

It’s the little extras that set The Sandpiper restaurant apart: the saffron-butter sauce on top of the traditional steamed Bajan flying fish and saltfish cou-cou; the orange and grapefruit segments at the breakfast buffet, whose white pith is painstakingly removed each morning by kitchen staff; and the smoked Wagyu beef cheeks, braised for twelve hours until they’re fork-tender, their toasted juices melting into herbed mashed potatoes.

“I

’ve always lived by the philosophy that guests are our family”, says Australian-born chef Christophe Poupardin. Sitting in a comfortable wicker chair in the lush gardens of The Sandpiper, next to a secluded pool and wood-roofed cabana, the jovial chef makes it easy to see why guests feel relaxed and at home. “This is their restaurant. They can have whatever they want”, he says. That includes everything from a nut-free, gluten-free or dairy-free breakfast, lunch or dinner to a request for simple spaghetti bolognaise instead of the menu’s spaghetti bottarga with air-dried tuna caviar. “I don’t get upset and say they should be eating the filet of beef with foie gras and truffle-butter sauce instead”, he jokes. “We’d even peel your grapes if you asked, but you’d hear the ruckus in the kitchen!”

Besides, after one positive experience, that guest might come back for the foie gras another time. “If guests are here for two weeks, they go out a couple of times, but the majority stay here because the food’s good and they’re relaxed”, he says. “It’s a second home to them. They know the staff – some have been working here for more than forty years. They arrive in the afternoon, settle into their room and come straight down. They don’t take a day or two to unwind after travelling.”

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In the fourteen years Poupardin has been the executive chef of the resort, he’s developed a concept that works: a daily changing menu plus signature dishes collected over the years from customer favourites. According to The Sandpiper’s managing director Wayne Capaldi, those are sorted into an “elegant beach” menu for lunch (think Caribbean vegetable samosas, ahi tuna and mango salad, thin-crust pizza and chicken and sun-dried tomato pesto panini) and more “elegant bistro” fare for dinner. “Our most popular dishes are our lobster salad, anything with red snapper, and our Caribbean shrimp with steamed basmati, scorched mango, ginger and herb butter sauce. Then the beef tenderloin”, says Poupardin. The dessert menu also changes every week, but always includes home-made ice creams and sorbets like Bajan cherry and grapes with white wine. There’s also a pistachio parfait with white chocolate sauce, a dark chocolate tart with peppermint ice cream, and a mango soufflé that’s worth the fifteen-minute wait. For those with less sweet teeth, there’s even a European cheese plate. But Poupardin had a lot to learn about local cuisine when he first came to the island. In that time, he’s put down roots of his own. He took a break before lunch to talk about his culinary inspiration, adapting his techniques, and making Barbados feel like home.


Christophe Poupardin Executive Chef – The Sandpiper

What brought you to Barbados? My parents immigrated to Australia in 1966. Times were tough in France, so they packed up and left. My brother and I grew up in Brisbane in Queensland. In high school, I worked in catering and in college I got myself an apprenticeship. After a couple jobs in Australia, I did some backpacking and sightseeing before basing myself in the UK for about ten years. While working at The Lanesborough hotel in London, I’d take extended vacations in Southeast Asia, staying with friends in the hotel industry. It was a good opportunity to broaden my culinary horizons. One day I came back to London from visiting friends in Malaysia and I remember missing home in Australia a little. I was going through customs and a message popped up from a friend who ran a recruitment agency and he told me about this job in Barbados. That was in 2002 and I’ve been here ever since.

Do you ever go back to France? When I was living in England, it was easy to visit family in France, but I don’t go as often now. I took my daughter this year, though.

How would you describe your menu? We take a blend of local influences with European flair and we put a little Asian twist in there as well.

How does your French and Australian heritage influence your cooking?

I always had a passion for food, which I think stems from family. My grandmother had a little farm with animals. She cooked old-time foods on one small stove. My mom would always do a little salade entrée, like tuna niçoise, and I remember on Friday nights we always had braised meats, which was very French. While everyone else was having sausages and meat pies, here we were eating ragouts and stews. I hated them! But now I love them. And all these trends are coming back now: slow-cooking, confits, braising. At The Sandpiper, my favourite dish is the beef cheeks, which we cook for about twelve hours until it’s fork-tender. We also have confit duck on our menu and foie gras terrines.

As an expat you have to come with an open mind. I had to change my techniques, my beliefs, my thoughts. One thing I like here is the fresh fish. The sea’s right there. We have a lot of local suppliers that get us a good selection of seafood and fish everyday: barracuda, red snapper, mahi-mahi, tuna, kingfish, lobster.

What did you have to learn about local cuisine when you first came here?

Are you still homesick for Australia?

I’m still learning! But that’s where the staff come in. It was also about learning the history of the food, like flying fish and cou-cou. It’s a national dish made with a local fish that swims in schools, and if a bigger fish comes along, they jump out of the water. It’s traditionally served with herbs and spices ground down like a jerk seasoning. It can be spicy, but we try to keep it milder. Sometimes if someone bumps into you when they walk past just as you’re putting the chilli in…

So you teach the staff about foie gras and they teach you about cou-cou, the silky smooth stewed okra dish that’s like polenta?

2017 BARBADOS RESTAURANT GUIDE

What else sets The Sandpiper apart? Every Wednesday there’s the owners’ cocktail party. Guests get an invitation in a little envelope inviting them to Harold’s Bar for drinks. And on Wednesday nights we have a Caribbean/ international buffet. On Sundays we have a barbecue with seafood, steaks and ribs on the grill.

I am, but I have a daughter now and The Sandpiper creates such a family environment. Plus I go back every year. Being here provides that sort of home away from home, and I’m able to do what I enjoy. The management really values their staff and the property. After working in city hotels and restaurants where it’s so corporate, I love that the resort is familyrun. So family keeps me here.

THE SANDPIPER HOLETOWN ST. JAMES

(246) 422-2251 www.sandpiperbarbados.com

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W W W.T I D E S B A R B A D O S . C O M W W W.T I D E S A R T G A L L E R Y. C O M

International / Seafood

The Tides RESTAURANT

> Since it first opened, in 2000, The Tides has built a reputation as one of the Caribbean’s leading restaurants. A lot of it has to do with its exquisite cuisine, a reflection of Chef and owner Guy Beasley’s passion for his work. Of course, his wife Tammie and their dedicated team also contributed to the restaurant’s success and many awards. Add to that a dramatic setting, with gorgeous views, and it couldn’t get any better. But it just did: The Tides has recently completed an extensive renovation, adding modern touches and sleek accents to the already elegant venue for a unique visual experience, either in their new oceanfront glass-enclosed airconditioned dining area, or in their open-air dining area. And, best of all, the stunning transformation did not affect their great prices, to everyone’s delight.

GUY BEASLEY – Executive Chef / Owner

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THE TID E S BALMORE HOUSE HOLETOWN | ST. JAMES

(246) 432-8356 / 432-8357 thetidesrest@caribsurf.com

LOCATE US | n˚12 on map | Page 148

LUNCH: 12:00 noon to 2:30 p.m., Monday to Sunday (in season) DINNER: 6:00 to 9:30 p.m., Monday to Sunday

DINING: Indoors (air conditioned) – Open-air (covered) SERVING: Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes (valet parking)

SAMPLE MENU

> S TA R T E R S

Pesto-rubbed Colorado Rack of Lamb

Range: 32.00 – 70.00

served with a crispy risotto cake, wilted spinach and a creamy carrot purée, finished with a Paris mushroom jus and a balsamicbacon condiment

Sautéed Fresh Foie Gras and Parfait accompanied by sweet-and-sour cherries, served with gingerbread soil, crisps and orange oil

— Tides Seafood Tower ( for 2 persons)

poached lobster, king crab leg, mussels, smoked salmon, jumbo shrimp and fresh Mersea oysters served with a trio of dips: spicy Bloody Mary sauce, lemon-herb mayonnaise, and a chilli, lime and ginger dressing

— Asian-marinated Beef Salad

with mixed greens, watermelon, green beans, pickled red onions, cashews, and a zesty carrotginger vinaigrette

— Open Lobster Ravioli

filled with morsels of Caribbean lobster and lump crabmeat, finished with a lemoncaviar-butter sauce

— Home-cured Salmon

served with torched cucumber, soft herbs and citrus fruits, accompanied by crème fraîche, salmon caviar and toasted rye bread

— Flying Fish

— Seared Yellowfin Tuna

with baby artichokes, marinated cherry tomatoes, smoked aubergine, borlotti beans, grilled courgette, finished with a red pepper essence

— Roast Pork Tenderloin

marinated in Bajan spices, served with slowcooked pork belly, apple purée, soused green vegetables, whole-grain mustard mashed potatoes and cider jus

— Pan-seared Scallops

on a butternut squash risotto with Paris mushrooms and morels, finished with a black truffle butter and petite salad of fine herbs

— Confit Scottish Salmon

resting on warm new potatoes, fennel choucroute, asparagus and lemon purée, finished with caviar and picked dill tops

> DESSERTS

with an herb and citrus crumb, crispy polenta and avocado, finished with a passion fruit, lime and coriander dressing

All priced at: 36.00

scented with lemongrass and allspice, garnished with a crispy bacon and chickpea fritter, and a curry beurre noisette

— Roast Pineapple

— Spiced Carrot and Coconut Bisque

> MAINS Range: 86.00 – 115.00

Certified Aberdeen Angus Aged Beef Filet accompanied by a 12-hour braised short rib in red wine, served with sautéed Brussels sprout tops, caramelised shallots, roast garlic and gratin dauphinois

Iced Banana Parfait with a Frangelico and hazelnut mousse, caramelised banana, hazelnut crisp and rum-macerated raisins

served on a pineapple carpaccio with Szechuan pepper, spiced pineapple salsa and lime gel and coconut ice cream

— The Tides “Tidation”

a chocolate lover’s dream, rich chocolate ganache scented with cappuccino coffee, set on a flourless chocolate cake and glazed with a thick chocolate topping

2017 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

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RESTAURANT

Japanese / Sushi / Thai

W W W.T H E C R A N E . C O M

Zen > Zen promises a truly unique dining experience in a spectacular cliff-top setting with a majestic view of the renowned Crane Beach through an all-glass frontage. Featuring sophisticated Japanese-influenced interior design and superb classic Japanese and Thai cuisine, Zen also offers a variety of seating options, including a traditional Japanese tatami room, intimate private dining rooms, and its centrepiece‚ a sushi bar with a magnificent view. Experience the world of Zen at The Crane.

NGO VAN GONG – Sous Chef

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ZEN THE CRANE RESORT CRANE | ST. PHILIP

DINNER: 6:00 to 9:30 p.m., closed Tuesdays

(246) 423-6220 dining@thecrane.com

Indoors Dinner ATTIRE: Elegantly casual BAR: No PARKING: Yes DINING:

SERVING:

LOCATE US | n˚14 on map | Page 147

SAMPLE MENU

THA I MENU*

SUSHI MENU

> APPETISERS

> NIGIRI SUSHI — 2 PIECES

Ka Nom Pang Na Moo / Pork or Chicken on Toast — 28.00

Maguro (tuna) — 22.00 — Hamachi (yellowtail) — 22.00

crisp deep-fried pork or chicken spread on a sliver of toast, served with chopped cucumber in a sweet vinegar

— Goong Hom Pha / Fried Prawns in Rice Paper — 34.00 spicy tiger prawns delicately wrapped in rice paper, deep-fried and served with a sesame-soy sauce

> TEMAKI HAND-ROLLS — 1 PIECE Osaka — 28.00 flying fish roe, cucumber, salmon skin and crabmeat

— Tuna — 30.00

— Hoy Ma Laeng Phoo / Aroma Mussels — 45.00

flying fish roe, cucumber, avocado and tuna

steamed fresh green mussels with kaffir lime leaves, lemongrass, galangal, shallots and fresh basil, served with a lemon-garlic dipping sauce

> MAKI — CUT INTO 6 PIECES

> M A I N CO U R S E S Num Man Hoy / Wok-fried Beef, Mushrooms and Onions in Oyster Sauce — 60.00 beef tenderloin with fresh mushrooms and onions, wok-fried in a delicious oyster sauce

— Pla Nueng Manoy / Snapper in Herbs — 60.00 fish fillet of the day steamed and served on a bed of herbs, topped with fresh lime juice and crushed fresh chilli

— Lobster Kabayaki — 85.00 served in sizzling cast-iron pan

* All dishes may be prepared mild, medium or hot as per your request. Main courses are served with fragrant steamed jasmine rice.

Philapelphia — 34.00 flying fish roe, cucumber, onion, smoked salmon and cream cheese

— Spider — 64.00 flying fish roe, cucumber, avocado, soft-shell crab

— Dragon — 70.00 cucumber, avocado, smoked eel and crabmeat

— Samurai — 72.00 prawn tempura, tuna, hamachi, avocado, spicy mayo, eel sauce, wasabi tobiko, spring onions

— Hotategai — 72.00 scallop, ikura, cucumber, avocado, crabmeat, tempura crisps, spicy mayo, eel sauce

— Rainbow — 72.00

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.

assorted fish, crabmeat, cucumber, avocado, tobiko

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IN

BLOOM

Photography Kenneth Theysen

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Saturday Roast beef buffet or ‘à la carte’ dinner with the popular ‘Syndikyt’ band

Sunday

Lunch buffet with ‘The All-Star Steel Orchestra’

Monday Buffet or ‘à la carte’ dinner with ‘The Redmen’ country and West Indian band

Thursday

Barbecue with ‘The All-Star Steel Orchestra’

Join us at Southern Palms Beach Club & Resort Hotel, St. Lawrence Gap, Christ Church


NATURE’S

HARMONY

Photography Kenneth Theysen

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E C L E C T I C , O R G A NI C , S I MP L E & P R AC T I CA L

INTERIORS | BESPOKE FURNITURE | CUSTOM ART W W W.L A T E L I E RDE SO P HIE B A R B A D O S. CO M | SCA R LE T. B A R B A D O S@ICLO UD.COM

(246) 256-8339 CONCEPT • DESIGN • CREATION


Photography Kenneth Theysen

> INTERVIEW

Tex-Mex, Margaritas and Sizzling Fajitas

IN THE GAP The St. Lawrence Gap is quiet in the daytime. Last night’s revellers are either still in bed or relaxing pool-side or beach-side, which means Café Sol’s Thursday lunch service is a lot more peaceful than the night before. — By Amie Watson

A

t the weekly Wednesday night party, the restaurant has live music, half-price appetisers from 5 p.m. to 7 p.m. and two-for-one margaritas all night. Add ten margarita flavours, including mango, passion fruit and classic lime to choose from, and it’s usually a late – and fun – night. Owner Mark Cothran owes a lot of his success to his prime real estate. Café Sol is located

at the entrance of “The Gap”, the strip of nightclubs, bars and restaurants on the South Coast of the island. Ask anyone where you go out at night in Barbados and they’ll tell you “The Gap”. The area recently saw a decline but is now experiencing a renaissance, says Cothran. “There are

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lots of new restaurants and millions of dollars in new and renovated properties, especially along St. Lawrence Bay”, he says, adding that he doesn’t mind the competition. “The more great businesses in The Gap, the better for everyone.” But not every business in the area boasts a patio seat with a sunny, ocean view like Café Sol. Nor do they offer refreshing shrimp ceviche salads marinated in pungent lime leche de tigre and served in a taco bowl – not to mention cheesy quesadillas, deep-fried jalapeño fish cakes, crispy chicken taquitos, tacos with gluten-free corn tortillas, nachos, burritos, burgers, healthy salads and a kids’ menu. The bottles of local Cockspur and Mount Gay rum (try the XO and Black Barrel) suspended from the ceiling and mustardspiked papaya hot sauce on each table aren’t just for decoration – they pack a punch. Throw in a fun, family-friendly atmosphere, a loyal clientele of locals and tourists, generous portions and you’ve got yourself a hit. Cothran explains the story of his success.


Mark Cothran Owner – Café Sol Mexican Grill and Margarita Bar

How did you end up opening Café Sol in Barbados? I’m originally from Los Angeles, California and I moved here in 1991 to work in a small hotel on the East Coast. I never thought I’d stay here this long but I met my wife Jacinta here (she’s from Dublin, Ireland and was an air hostess for Aer Lingus) and we opened Café Sol in 1994. I missed this type of cuisine from California. It was our first business together and we really opened on a shoestring budget. I remember telling my wife that we had no money in the bank, so this better work. The best night I can remember at the restaurant was opening night. I was cooking in the kitchen with a stove so small that a large commercial pot covered all four burners. It was all we could afford.

What are the most popular dishes on your Tex-Mex and Gringo menus? That’s easy. The flat-iron fajita sizzlers. They come with steak, chicken, vegetables or shrimp. The steaming sounds and smells wafting through the restaurant sell the dish. Funnily enough, I like the Cheeseburger in Paradise best. It’s not even Mexican. The cobb salad with grilled mahi, or dorado dolphin, as Bajans call it, is one of my favourites as well.

Your staff is very friendly and welcoming. How did you build such a great team? I’ve always tried to explain to staff that customer service is everything. They should make people feel more like a friend than a customer. My hallmark saying is ‘Try and make a connection with your guest’.

“I LOVE BARBADOS – THE SLOW, RELAXED PACE, THE PEOPLE AND THE SEA.” – Mark Cothran, Owner

What’s the secret of your ceviche? My Head Chef Jemma O’Neal has been with me for eighteen years. She marinates kingfish or mahi in lime juice for six hours and adds a tangy citrus edge with fresh orange.

Do you prefer your Fiesta Fridays or Live Music Wednesdays? I love live music and a sunset, so Wednesdays. But we always have a two-for-one daily drink special. A favourite is two-for-one on any and all local rums on Fridays. And we have two happy hours a day: the early happy hour, geared towards locals after work and visitors wanting a sunset drink or two before dinner, and the late one, meant to generate a drinking crowd.

Will you stay at Café Sol forever? I hope so. Maybe my daughters will take an interest in food and beverage as they head into university. I have twin seventeen-year-old girls and they enjoy waiting tables here.

Is Tex-Mex healthy? Tex-Mex doesn’t have a reputation for being healthy, but our lunch menu has more than ten salads on it including a creamy shredded chicken salad with romaine, tomatoes and red onions, a grilled Mediterranean veggie salad with feta and dill mayo and a southwestern salad with black beans, corn, cilantro and an avocado ranch dressing.

CAFÉ SOL MEXICAN GRILL AND MARGARITA BAR ST. LAWRENCE GAP | CHRIST CHURCH

(246) 420-7655 www.cafesolbarbados.com

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PLAY

EAT DRINK


STAY WWW.THEGAPBARBADOS.COM | WWW.FACEBOOK.COM/STLAWRENCEGAP


TIME TO

EXPLORE

Photography Kenneth Theysen

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BRIGNAUD-WATSON

CARLOS OF BARBADOS

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MAP

BARBADOS

R E S TAU R A N T S

1 Atlantis (The Atlantis Hotel) — 19 2 Azure, L’ (The Crane Resort) — 21 3 Cafe Luna (Little Arches Hotel) — 31 4 Camelot Restaurant (Cobblers Cove) — 35 5 Cin Cin by the Sea — 45 6 D’Onofrio’s Trattoria (The Crane Resort) — 55 7 Juma’s Restaurant — 67 8 Nino’s by the Sea — 81 9 Port St. Charles Yacht Club — 85 10 The Carriage House Poolside Restaurant 11 12 13 14

(The Crane Resort) — 109 The Fish Pot (Little Good Harbour) — 115 The Lobster Pot — 123 The Restaurant at the Animal Flower Cave — 125 Zen (The Crane Resort) — 133

ADVERTISERS

1 Alleyne Real Estate — 9 & 153 2 Apes Hill Club — 7 3 Colombian Emeralds International (Almond Beach Resort) — 26-27 4 Colombian Emeralds International (Bridgetown Cruise Terminal) — 26-27 5 Colombian Emeralds International (Grantley Adams International Airport) — 26-27 6 Colombian Emeralds International (The Crane Resort) — 26-27 7 Earthworks Pottery — inside back cover 8 Gallery of Caribbean Art (Northern Business Centre) — 74 9 The Royal Shop (Bridgetown Cruise Terminal) — 1, 3, 5, 160 & back cover

www.alleynerealestate.com

HOTELS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

ALmond Beach Resort Bougainvillea Beach Resort Butterfly Beach Hotel Cobblers Cove Little Arches boutique Hotel Little Good Harbour Maxwell Beach Villas Port Ferdinand Luxury Resort and Residences Port St. Charles Round House Inn Royal Westmoreland Saint Peter’s Bay Santosha Barbados Schooner Bay Villas Sea Breeze Beach Hotel Silver Point Hotel The Atlantis Hotel The Crane Resort Waves Barbados

PLACES OF INTEREST

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Andromeda Botanic Gardens Barbados Wildlife Reserve Barbados Zoo Park Codrington College Farley Hill National Park Flower Forest Francia Plantation Grenade Hall Forest and Signal Station Gun Hill Signal Station Harrison’s Cave Morgan Lewis Sugar Mill Mount Hillaby Silver Sands Sir Frank Hutson Sugar Machinery Museum St. Nicholas Abbey Sunbury Plantation House Tyrol Cot Mansion Welchman Hall Gully

H I G H WAY

I N T E R N AT I O N A L A I R P O R T

LIGHTHOUSE

ROUNDABOUT

Tel.: (246) 432-1159 sales@jalbarbados.com

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North Point 13

Archer’s Bay

Harrison Point

1C

River Bay

Tel.: (246) 427-9531 427-9531 Tel.: (246) Fax: (246) 427-7975 427-7975 Fax: (246) rentals@corbinscars.com

Cuckold Point

ST. LUCY

www.corbinscars.com

1B

Maycock’s Bay

11

6

9

1B

9 1

8

1

ST. PETER

3 1

8

2

Speightstown

12 7

Green Pond

15

A T L A N T I C

11

8

5

8

14

13

4 4

Mullins Bay

O C E A N

Long Pond

2

ST. ANDREW

2A

12 1

ST. JAMES 3A

2

1

12

11

10

6 2

Bathsheba ST. JOSEPH

17

1

Martin’s Bay

1 Hacklet on's Cliff

3A

Congor Bay

14 18

SEE GREATER HOLETOWN MAP PAGE 148

ST. THOMAS

2A

7

4

3

10 2

Ragged Point

ST. JOHN

3B

Kitridge Point 1

9

7

3

ST. GEORGE

3

4

19

ST. PHILIP

ABC

5

Batts Rock Bay

17

4B

ST. MICHAEL

16 5

4

14

6

18

6

ABC

Foul Bay

CHRIST CHURCH

6

ABC

2

SEE HASTINGS AND ROCKLEY MAP PAGE 152

SEE WORTHING, ST. LAWRENCE AND DOVER MAP PAGE 155

15

Oistins

3

E

5

Grantley Adams International Airport

7

E

C A R I B B E A N

F

7

6

S E A

Long Bay

R

4

SEE BRIDGETOWN MAP PAGE 150

10

Crane Beach

2

5

9

6

7 5

16 13

3

South Point

2017 BARBADOS RESTAURANT GUIDE

Long Bay

C

O

B

B

L

E

R

S

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MAP

To Speightstown

9

Alleynes Bay

7 7

HOLETOWN

1

PORTERS

14

11

6

R E S TAU R A N T S

1 2 3 4 5 6 7 8 9 10 11 12

Asian Spice (All Seasons Resort Europa) — 17 Cariba Restaurant & Bar — 37 Coral Reef Club — 51 Daphne’s — 57 Fusion Rooftop (Limegrove Lifestyle Centre) — 59 Il Tempio Italian Restaurant & Beach Bar — 61 Lone Star Barbados — 71 Scarlet — 93 & 106 The Cliff — 111 The Cliff Beach Club — 113 & 121 The Sandpiper — 127 The Tides Restaurant — 40 & 131

2 1

5 3 3

3 16

1

11 5

Holetown

8

5 4

ADVERTISERS

1 2 3 4 5

Alleyne Real Estate — 9 & 153 Always Summer — 64 Colombian Emeralds International (Sunset Mall) — 26-27 Heather Harrington Jones — 11 & 149 The Spa (Coral Reff Club) — 49

HOTELS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

All Seasons Resort Europa Colony Club Coral Reef Club Crystal Cove Discovery Bay Glitter Bay Suites Lone Star Boutique Hotel Mango Bay Reed’s House Sandy Lane Sugar Hill Estate Tamarind The Club, Barbados Resort & Spa The Fairmont Royal Pavilion The House The Sandpiper Treasure Beach Hotel Tropical Sunset Beach Apartment Hotel

1 2

Royal Westmoreland Golf Course Sandy Lane Golf Course

PLACES OF INTEREST

1 2 3

Folkestone Park and Marine Museum Holetown Monument St. James Church

148

1A

18 12

SUNSET CREST 3

1

1

13

Sandy Lane Bay

10 2

www.alleynerealestate.com

1

Tel.: (246) 432-1159 sales@jalbarbados.com

ST. JAMES

Paynes Bay 17

BANK

12 4 15

GOLF COURSES

1

2

2

LIMEGROVE LIFESTYLE CENTRE

G A S S TAT I O N

8

10

H I G H WAY

4

P O L I C E S TAT I O N

POST OFFICE

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FITTS

9 2

6

To Bridgetown


St. Cole ridge

y St. Willia m

Bolto n Lane

Hall St. Mason

Literary Row

Harts St.

Hen r

7

3

Lanca ster Lane

Princ e

2

. y St

4

10

t. w l’s Ro

ichae

St. M

1

ge S Brid

McGregor St.

Nile St.

H i n c k s S t.

Broad St.

S pr

rge St.

. l St rhil

St. Geo Cowe ll St.

Victoria St.

Ma

d St.

ett S Rick

Temp le Ya rd berl and St.

Swan St.

t. Middle S

C um

S t.

etto St. Pa l m

Lower Broa

2 H i g h St .

e Hw y.

C h a pel

James St.

Shepherd St.

ss Al ic

Ree f Rd .

ap

Princ e

9

4

Suttle St.

Milk Marke t

C he

8

e

St. Mary’s R ow

6

e Lan

od Presc . Blvd

Lake s Fol ly

sid

5 ane

t.

Princ e Alf red S t.

rton L

e azin Mag

Emme

Lane

Tudor St.

Scho ol

Reed St.

To West Coast

arf The Wh

Chamberlain Bridge

The Careenage

Cava ns La ne

d La hea Pier

Charles Duncan O’Neal Bridge 3

ne

St. Fairchild

Probyn St.

t. yS Ba

Carlisle Bay

MAP

1

BRIDGETOWN

1

R E S TAU R A N T

1

Lobster Alive — 69

ADVERTISERS

1

Colombian Emeralds International — 26-27 2 Colombian Emeralds International (Cave Shepherd) — 26-27 3 Colombian Emeralds International (Cave Shepherd, Nicholas House) — 26-27 4 The Royal Shop — 1, 3, 5, 160 & back cover

PLACES OF INTEREST

1 2 3 4 5 6 7 8 9 10

Bethel Methodist Church Central Bank Independence Arch Methodist Church Montefiore Fountain Old Synagogue Parliament Buildings Pelican Village St. Mary’s Church St. Michael’s Cathedral

150

BANK

BUS TERMINAL

G A S S TAT I O N

PA R K I N G

P O L I C E S TAT I O N

POST OFFICE

TO U R I S T I N F O R M AT I O N

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To South Coast


ON THE

LOOKOUT

Photography Kenneth Theysen

2017 BARBADOS RESTAURANT GUIDE

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To Bridgetown

Carlisle Bay

1

11

9

2

Rockley New Rd.

Dayre ll's Rd.

1 8

3 10

1

Needham’s Point

12

3

Golf C lub R d.

HASTINGS

7

14

4

7 5

ROCKLEY

1

13 6 7

MAP

7 4

3 8

3

2

2

5 1

HASTINGS AND ROCKLEY

R E S TAU R A N T S

GOLF COURSE

1 2 3 4 5 6 7 8

Buzo Osteria Italiana — 23 Champers Wine Bar & Restaurant — 43 Muscovado Bar and Restaurant (Pommarine Hotel) — 73 Naru Restaurant and Lounge (Shak Shak Complex) — 79 Pacifika Kitchen (Accra Beach Hotel & Spa) — 83 Swagg Cocktail Lounge & Bistro (South Beach) — 99 Tapas — 101 The Accra Deck (Accra Beach Hotel & Spa) — 103

1

Rockley Golf Course

BEACH

1

Rockley Beach

ADVERTISERS

1 Colombian Emeralds International (Hilton Barbados Resort) — 26-27

2 Colombian Emeralds International (Vista Mall) — 26-27 3 The Royal Shop

4

1 6

Barbados Museum Garrison Savannah St. Ann’s Barracks St. Matthias Church

BANK

G A S S TAT I O N

H I G H WAY

LIGHTHOUSE

PA R K I N G

(Accra Beach Hotel & Spa) — 1, 3, 5, 160 & back cover

HOTELS

1 2 3 4 5 6

Abbeville Hotel Accra Beach Hotel & Spa Blue Horizon Hotel Blue Orchids Beach Hotel Coconut Court Beach Hotel Coral Mist Beach Hotel Courtyard by marriott Bridgetown Hilton Barbados Resort Island Inn Hotel Pommarine Hotel Radisson Aquatica Resort Barbados Savannah Beach Hotel South Beach Sugar Bay Barbados Worthing Court Apartment Hotel

7 8 9 10 11 12 13 14 15

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Tel.: (246) 427-9531 427-9531 Tel.: (246) Fax: (246) 427-7975 427-7975 Fax: (246) rentals@corbinscars.com

www.corbinscars.com

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2

To St. Lawrence

PLACES OF INTEREST

1 2 3 4

15


IT LOOKS LIKE A

SPECIAL OCCASION, BUT IN BARBADOS,

SPECIAL IS EVERY DAY.

Mango Bay - Luxury Villa Rental

LUXURY VILLA HOLIDAYS

PROPERTY SALES

www.alleynerealestate.com (246) 432-1159 sales@jalbarbados.com 2017 BARBADOS RESTAURANT GUIDE

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EN DLESS

DISCOVERIES

Photography Kenneth Theysen

154

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To Bridgetown

WORTHING

To ABC Hwy.

ST. LAWRENCE

To Maxwell

7

5

1 16 1

2

St. Lawrence Coast Rd.

11

9

5

6

13

4

Rd.

12

4

Do v e r

1

3

nue

3

DOVER Av e

Little Bay

3rd

2

7

1

8

15

MAP

10

14

2

6

WORTHING, ST LAWRENCE AND DOVER

R E S TAU R A NT S

BEACHES

1 2 3 4 5 6

1 2

Dover Beach Sandy Beach

PL ACE OF INTEREST

Café Sol — 33 Cocktail Kitchen — 47 Primo Bar & Bistro — 89 Pureocean (Divi Southwinds Beach Resort) — 91 Steak House Grill – St. Lawrence Pizza Hut — 95 The Garden Terrace Restaurant (Southern Palms Beach Club & Resort Hotel) — 117

1

St. Lawrence Church

HOTELS

BANK

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

Divi Southwinds Beach Resort Dover Beach Hotel Dover Woods Guesthouse Infinity on the Beach Little Bay Hotel Meridian Inn Monteray Apartment Hotel Ocean 15 Hotel Rostrevor Hotel Sandals Barbados South Gap Hotel Southern Palms Beach Club & Resort Hotel Time Out Hotel Turtle Beach White Sands Beach Villas Yellow Bird Hotel

G A S S TATI O N

H I G H WAY

PA R K I N G

P O LI C E S TATI O N

ROUNDABOUT

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> LE ARNING THE LINGO

BAJAN ESSENTIALS For many visitors, Barbados is one of those special places that keeps them coming back year after year. With spectacular white sand beaches and sparkling turquoise surf, a vibrant local culture and bustling city vibe, this island is unlike any other in the Caribbean. From rum shacks to fish markets, lush, tropical mountains and wild, deserted coastline, this small island is a destination that’s pretty hard to beat. Here is a list of Bajan essentials that will keep you in-the-know. — By Amie Watson

> ‘A LIME’

> OISTIN’S FISH FRY

> RUM SHOPS

> BATHSHEBA

In Barbados, people are very social and love any occasion or excuse to get together, hang out with friends and family, and have a good time. ‘Having a lime’ basically means getting together to hang out and have a drink. There’s always ‘a lime’ at somebody’s house or at the beach, and people meet up at the rum shops to eat and have a drink and ‘have a lime’. So if someone asks if you’d like to ‘have a lime’, now you know it’s not because they want to give you a green citrus fruit!

A fundamental part of Bajan culture, rum is the drink of choice for many islanders. Rum shops can be found almost everywhere you go. This isn’t the clear white liquid you mix with Coke however (although you certainly can). Drinking the rum here is more like savouring a good scotch: straight up, with some ice on the side. Deep, flavourful, caramel coloured and complex, if you weren’t a rum fan when you arrived, you will be before you leave. If you want to learn even more about rum, visit the Mount Gay Rum distillery just outside of Bridgetown. And never, never say ‘no’ to rum punch, an island specialty!

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Every Friday night, locals and tourists alike head to Oistin’s, a fishing village on the South Coast, for their informal weekly celebration of food, music and drinks. With lots of food vendors to choose from, just look for the ones that have the biggest crowds and take your pick of what was caught fresh that day. Top off your grilled or fried fish with a local Banks beer, and life doesn’t get much better than that.

For seasoned surfers, there’s no better place to be than Bathsheba, a rugged part of the East Coast. Unspoiled surf for miles, this is truly a big wave paradise. Not only a surfer’s happy place, Bathsheba is also where many locals go to get away from the tourists and daily bustle on the rest of the island. In fact, many Bajans take vacations or weekend-long trips to this coast to soak up the incredible landscapes, admire the famous rock formations along the beach, and picnic in Bathsheba Park. There are also plenty of rum shops, guesthouses and restaurants, if you feel like stopping for a snack or a drink.

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Photography Kenneth Theysen

> CROP OVER FESTIVAL (CARNIVAL)

> BEACHES COAST TO COAST

> KADOOMENT

> THE FLOWER FOREST

This festival that occurs during the summer – on the first Monday in August – is one of Barbados’ most popular and colourful events. It can be traced back to the 1780s, when Barbados was the world leader in sugar production; there was always a huge party after the harvest, when the season ended and the crop was over. Today, this island-wide event celebrates many aspects of Barbadian culture during the daylong carnival. From the opening gala to the crowning of a festival king and queen, a huge carnival-like show with members of the Kadooment bands displaying their elaborate costumes, and the final Grand Kadooment carnival parade, there’s plenty of music, food, and drink. If there’s one thing for certain, Barbados definitely knows how to have a good time.

Kadooment is a Bajan term which means ‘a big occasion filled with fun and merriment’, like the Carnival/Crop Over Festival. A Kadooment band is a costumed band of people who all wear the same designer and themed costumes as they make their way through the streets of the island, during the Grand Kadooment parade of the Crop Over Festival. The creation of these Kadooment costumes for the bands is a real art form, and the use of colour, materials, design, and originality are judged during the Crop Over festivities.

It’s not on every island that you find beaches for every type of traveller, but Barbados has all the bases covered. All along the posh West Coast, the water is clear, shallow and calm. Protected from the wind, these shores are ideal for families with small children and those who like their water on the tranquil side. On the South Coast, the water is a bit wilder and wavy, perfect for diving and jumping around, or for those who are just learning how to surf. On the East Coast of Barbados, where the Atlantic Ocean is rougher, the currents are stronger, and the wind comes right off the sea, it’s not an ideal place to swim if you don’t know the area, and if you’re going to surf you should talk to the locals. The Bathsheba pools, on the other hand, are shallow pools only a few feet deep and very close to the shore. Carved out of the inshore coral, you can sit in them to cool off while the surf splashes in, like a small, natural whirlpool.

A breathtaking botanical garden east of Holetown, near Carrington Sugar Hill, the Flower Forest has been around since 1985 and is now run by David Spieler of Earthworks Pottery. There’s over 50 acres reserved for green-only, botanical ventures, and 7 acres of garden with winding paths and incredible landscapes for visitors to admire. With panoramic views of Chalky Mount and the East Coast, this scenic, peaceful garden, surrounded by flowers all year round, is definitely a quiet little piece of Barbados worth checking out.

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TREASURE

ISLAND

Photography Kenneth Theysen

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Richmond, St. Joseph, Barbados Tel. 246 433 8152 Open Daily 8 a.m. - 4 p.m.

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No Ordinary Pottery! Edgehill Heights 2, St. Thomas, Barbados T 246 425 0223 F 246 425 3224 eworks@caribsurf.com www.pottery-barbados.com Open Monday - Friday 9 a.m. - 5 p.m. Saturday 9 a.m. - 1 p.m. 2017 BARBADOS RESTAURANT GUIDE

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