Page 1

EXPLORE

EXPERIMENT

ENJOY

EXOT I C RESTAUR A N TS

AUT HE NT IC R ECIPE S

COM PE LL ING STORIES

2018 B A R B A D O S R E S TAU R A N T G U I D E

BARBADOS’ TOP

KITCHEN MASTERS E XC LUS I V E I N T E RV I E WS

DAMIAN LEACH

MICHELE BLASI

ANNA PIRRELLI

ANNMARIE THOMPSON

Chef / Co-owner Cocktail Kitchen

Executive Chef Daphne’s

Owner Il Tempio Italian Restaurant & Beach Bar

Chief Marketing Officer The Crane Resort

MENUBARBADOS.COM


CONTENTS

76 C O C K TA I L R E C I P E S

22

THE GUILTY PLEASURE

COVE R SHOOT

BY ROSEMARY NEMBHARD

A DYNAMIC DUO

AND ANDERSON BROWNE

12

LO C A L KNOWLEDGE

YOUR GUIDE TO 35 + RESTAURANTS

R E S TAU R A N T S Atlantis — 17 Azure, L’ — 19 Buzo Osteria Italiana — 21 Cafe Luna — 27 Café Sol — 29 Cariba Restaurant & Bar — 31 Castaways Restaurant — 37 Champers Wine Bar & Restaurant — 39 Cin Cin by the Sea — 41 Cocktail Kitchen — 45

Coral Reef Club — 47 D’Onofrio’s Trattoria — 49 Daphne’s — 53 Fusion Rooftop — 55 Il Tempio Italian Restaurant & Beach Bar — 57 Lemongrass Noodle Bar & Grill — 63 Lobster Alive — 65 Lone Star Barbados — 67 Muscovado Bar and Restaurant — 71 Naru Restaurant and Lounge — 73 Pepenero — 75 Port St. Charles Yacht Club — 79 Primo Bar & Bistro — 81 Relish Epicurea — 83 Scarlet — 89 & 123 Steak House Grill – St. Lawrence Pizza Hut — 91 Tapas — 93 The Carriage House Poolside Restaurant — 99 The Cliff — 101 The Cliff Beach Club — 97 & 103 The Fish Pot — 107 The Garden Terrace Restaurant — 109 The Restaurant at the Animal Flower Cave — 111 The Sandpiper — 115 The Tides Restaurant — 25 & 117 Zen — 119

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, Pixabay, 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 Company Ltd. — 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.menubarbados.com //////// © C O P Y R I G H T 2 0 1 8 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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BRIDGETOWN

Royal Tower s, #32 Broad Street, St. Michael. Tel.: (246) 429-7072 • e-mail: info@theroyalshopbarbados.com • www.theroyalshopbarbados.com

THE CRUISE TERMINAL

The Harbour, Bridgetown, St. Michael. Tel.: (246) 431-0296

ROCKLEY , CHRIST CHURCH

Accra Beach Hotel, Hastings, Christ Church. Tel.: (246) 537-0146


CONTENTS

42

104

FOOD RECIPE

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

DECONSTRUCTED APPLE CRUMBLE

THE GOLDEN JUBILEE

BY ALICIA OLTON

BY HAROLD SHEPHERD

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

A DV E R T I S E R S

Comic Strip – Carlos of Barbados — 129-130

Alleyne Real Estate — 9 & inside back cover

Cover Shoot – A Dynamic Duo — 22-23, 94-95

Always Summer — 58-59

Interview – Anna Pirrelli of Il Tempio — 34-35

Colombian Emeralds International — 7

Interview – Damian Leach

Corbin’s Car Rentals — 132-133

of Cocktail Kitchen — 60-61

Gallery of Caribbean Art — 84-85

Interview – Annmarie Thompson

L’atelier de Sophie — 141

of The Crane Resort — 68-69

Port Ferdinand Luxury Resort and Residences — 32-33

Interview – Michele Blasi of Daphne’s— 86-87

Saint Peter’s Bay Luxury Resort and Residences — 32-33

Writer’s Corner – The Call of Barbados — 14-15

Sheraton Mall — 139 Southern Palms Beach Club & Resort Hotel — 125 The Crane Resort— inside front cover The Gap — 126-127 The Royal Shop — 1, 3, 5, 144 & back cover The Spa — 51

68

THE CRANE RESORT:

EAST COAST LUXURY OASIS

An

Tides Art Gallery — 24

MAPS

INTERVIEW

Barbados — 134-135

WITH ANNMARIE

Bridgetown — 138

THOMPSON

Greater Holetown — 136 Hastings and Rockley — 140 Worthing, St. Lawrence and Dover — 143

CO C K TA I L R E C I P E S The Guilty Pleasure by Rosemary Nembhard and Anderson Browne — 76-77 The Golden Jubilee by Harold Shepherd

86

6

TWO-MICHELINSTARRED CHEF comes to DAPHNE’S ITALIAN RESTAURANT A

— 104-105

FOOD RECIPES Deconstructed Apple Crumble by Alicia Olton — 42-43

INTERVIEW

Line-caught Mahi-mahi Confit

WITH MICHELE BLASI

by Wilwore Jordan — 112-113

MENUBARBADOS.COM

14

WRITER’S CORNER

THE CALL OF BARBADOS


INDEX

60

34

INTERVIEW

INTERVIEW

DAMIAN LEACH

ANNA PIRRELLI

OF COCKTAIL KITCHEN

OF IL TEMPIO

ASIAN

The Garden Terrace Restaurant — 109

FRENCH

Cariba Restaurant & Bar — 31

The Restaurant at the Animal Flower Cave — 111

Relish Epicurea — 83

Lemongrass Noodle Bar & Grill — 63

The Sandpiper — 115

The Cliff Beach Club — 97 & 103

Naru Restaurant and Lounge — 73

The Tides Restaurant — 25 & 117

Scarlet — 89 & 123

Zen — 119

FUSION

BARBADIAN

B R E A K FA S T

Scarlet — 89 & 123

Atlantis — 17

Relish Epicurea — 83

Muscovado Bar and Restaurant — 71 The Carriage House Poolside Restaurant — 99

CAFÉ

The Garden Terrace Restaurant — 109

Relish Epicurea — 83

The Restaurant at the Animal Flower Cave — 111

CARIBBEAN B E AC H F R O N T, B E AC H S I D E A N D S E AV I E W R E S TAU R A N T S

Atlantis — 17 Azure, L’ — 19

Atlantis — 17

Cariba Restaurant & Bar — 31

Azure, L’ — 19

Castaways Restaurant — 37

Cafe Luna — 27

Champers Wine Bar & Restaurant — 39

Castaways Restaurant — 37

Cocktail Kitchen — 45

Champers Wine Bar & Restaurant — 39

Lone Star Barbados — 67

Cin Cin by the Sea — 41

Muscovado Bar and Restaurant — 71

Coral Reef Club — 47

Naru Restaurant and Lounge — 73

Daphne’s — 53

Port St. Charles Yacht Club — 79

Fusion Rooftop — 55

Scarlet — 89 & 123

Il Tempio Italian Restaurant & Beach Bar — 57

The Carriage House Poolside Restaurant — 99

Lobster Alive — 65

The Restaurant at the Animal Flower Cave — 111

Lone Star Barbados — 67

The Sandpiper — 115

Naru Restaurant and Lounge — 73 Port St. Charles Yacht Club — 79 Primo Bar & Bistro — 81 Tapas — 93 The Cliff — 101 The Cliff Beach Club — 97 & 103 The Fish Pot — 107

8

I N T E R N AT I O N A L Azure, L’ — 19

CARIBBEAN REMIX Cocktail Kitchen — 45

EUROPEAN Lone Star Barbados — 67

MENUBARBADOS.COM

Cafe Luna — 27 Castaways Restaurant — 37 Champers Wine Bar & Restaurant — 39 Coral Reef Club — 47 Fusion Rooftop — 55 Muscovado Bar and Restaurant — 71 Port St. Charles Yacht Club — 79 Tapas — 93 The Cliff — 101 The Cliff Beach Club — 97 & 103 The Fish Pot — 107 The Garden Terrace Restaurant — 109 The Sandpiper — 115 The Tides Restaurant — 25 & 117

I TA L I A N Buzo Osteria Italiana — 21 D’Onofrio’s Trattoria — 49 Daphne’s — 53 Il Tempio Italian Restaurant & Beach Bar — 57 Pepenero — 75 Tapas — 93


Shine day or night with hand-ďŹ nished sterling silver jewelry.

Bridgetown Barbados, W.I.

Sunset Crest, St. James Barbados, W.I.


INDEX

36 INTERVIEW JULIAN MORONTA

32 ADVE RTORIAL PORT FERDINAND AND SAINT PETER’S BAY LUXURY RESORT AND RESIDENCES

112

OF TANGO

FOOD RECIPE LINE-CAUGHT MAHI-MAHI CONFIT BY WILWORE JORDAN

JA PA N E S E

STE AKS AND STE AKHOUSE

Zen — 119

Steak House Grill – St. Lawrence Pizza Hut — 91

LO B S T E R Lobster Alive — 65

MEDITERRANEAN

SUSHI Cafe Luna — 27 Naru Restaurant and Lounge — 73 Zen — 119

Buzo Osteria Italiana — 21 Cafe Luna — 27 Café Sol — 29 Cariba Restaurant & Bar — 31 Castaways Restaurant — 37

TAPA S

Cin Cin by the Sea — 41

Fusion Rooftop — 55

Coral Reef Club — 47

Tapas — 93

Champers Wine Bar & Restaurant — 39 Cin Cin by the Sea — 41 Cocktail Kitchen — 45

Lone Star Barbados — 67

Daphne’s — 53

Primo Bar & Bistro — 81

THAI

The Fish Pot — 107

Lemongrass Noodle Bar & Grill — 63 Zen — 119

Fusion Rooftop — 55 Il Tempio Italian Restaurant & Beach Bar — 57 Lobster Alive — 65

MEXICAN VEG ETARIAN Il Tempio Italian Restaurant & Beach Bar — 57

PIZZA

BARS Atlantis — 17

Cafe Luna — 27

Café Sol — 29

E N T E RTA I N M E N T

Lemongrass Noodle Bar & Grill — 63

Lone Star Barbados — 67 Naru Restaurant and Lounge — 73 Port St. Charles Yacht Club — 79 Primo Bar & Bistro — 81

Buzo Osteria Italiana — 21

Relish Epicurea — 83

Castaways Restaurant — 37

Scarlet — 89 & 123

Pepenero — 75

Steak House Grill – St. Lawrence Pizza Hut — 91

Steak House Grill – St. Lawrence Pizza Hut — 91

Tapas — 93 The Carriage House Poolside Restaurant — 99 The Cliff — 101

SE AFOOD

The Cliff Beach Club — 97 & 103

Cariba Restaurant & Bar — 31

The Restaurant at the Animal Flower Cave — 111

Champers Wine Bar & Restaurant — 39

The Tides Restaurant — 25 & 117

Coral Reef Club — 47 Il Tempio Italian Restaurant & Beach Bar — 57 Lobster Alive — 65 Steak House Grill – St. Lawrence Pizza Hut — 91 The Fish Pot — 107 The Sandpiper — 115 The Tides Restaurant — 25 & 117

132

BRIDGETOWN to BEACHES and EVERYWHERE IN BETWEEN!

From

CORBIN’S CAR RENTALS

10

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DINNE R SHOW Southern Palms Beach Club & Resort Hotel — 125


L uxuryV illaR entals Mango Bay, Beachfront, St. James - US$48,300/wk

Plantation House, Royal Westmoreland - US$29,400/wk

Moon Dance, Sandy Lane Estate, St. James - US$17,500/wk

New Mansion, Beachfront, St. James - US$12,950/wk

Glitter Bay 102, Beachfront, St. James - US$3,745/wk

WELCOME TO

LUXURY Villas on the Beach 101, Beachfront, St. James - US$6,160/wk

L U X U R Y

V I L L A

R E N T A L S

Villa Bonita, Beachfront, St. James - US$38,955/wk

L U X U R Y

V I L L A

S A L E S

Footprints, Beachfront, St. James - US$38,465/wk

P R O P E R T Y

M A N A G E M E N T

Unlock your imagination and live your dreams… www.alleynerealestate.com Weston, St. James BB24032, Barbados W. I.

Tel.: (246) 432 1159

Fax: (246) 432 2733

*All rates listed above will be in addition to 7.5% VAT

E-mail: reservations@jalbarbados.com


PASSION FOOD 10 — Photo à trouver

Photography Kenneth Theysen

12

MENUBARBADOS.COM


VAC AT I O N

IN YOUR

KITCHEN

For years, Menu International has introduced its audience to the most accomplished chefs and mixologists in Barbados and Aruba, through in-depth profiles and interviews. We've now asked these superstars to share the secrets of their favourite dishes and cocktails. Beyond simple instructions, they reveal the techniques and creative thought they deploy to achieve the perfect taste and look they're looking for. Through detailed recipes for unforgettable Caribbean and international dishes, as well as for original or classical cocktails, you can now make their adventure yours with the Menu International cookbook, Vacation in Your Kitchen.

T O G E T YO U R C O P Y, G O T O A M A Z O N A N D L O O K F O R VAC AT I O N I N YO U R K I TC H E N .

2018 BARBADOS RESTAURANT GUIDE

13


TO BEGIN

LO CA L

K N O WL ED GE

Photography Kenneth Theysen

14

MENUBARBADOS.COM


YOUR GUIDE TO 35+ RESTAURANTS There's a big difference between a tourist and a traveller. That's why we are a trusted resource for travellers wanting to get 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. You’ll be introduced to well-kept local secrets, like our chefs’ acclaimed food and drinks recipes, fun cultural activities and unique places to discover (complete with historical background), and more! In our 2018 issue we visit with some of the island’s most celebrated chefs, artists who use the best of local ingredients to create dishes that speak to freshness, to flavour and adventure. Going native has never been so much fun. Or rewarding. See for yourselves!

EXPLORE.

EXPERIMENT.

ENJOY.

— Menu International

2018 BARBADOS RESTAURANT GUIDE

15


WRITER’S CORNER

THE CALL OF

Barbados I'm staring at the white of a small wave slowly approaching the shore as I walk along the beach behind Daphne’s Italian restaurant on Barbados' West Coast.

I

t’s about 30 feet away and I say 'small', but in truth the wave is larger than the others that have tickled my ankles this evening – and growing by the second. It's one of those moments when you see disaster looming, but for some reason – hubris or denial – you don't believe it will strike. I could move out of the way, I think, as the white crest looms closer. But as the rogue wave finally arrives, washing up my legs, drenching my skirt and tossing wet sand up past my shirt to my neck, all I can do is stare down at my soaked clothes (at least the bathing suit was underneath) and laugh. If a car had splashed me on the side of the road at home on another continent, I doubt I’d be laughing, whether I’d seen it coming or not. But my smile reminds me of where I am, on an island where there’s no reason to stress, no reason to get upset. People come here to get wet, after all. The wave was only helping. Really, I should tip it for good service. In fact, at my lesson with Zed’s Surfing Adventures on the South Coast the next morning, I have no problem getting into the ocean. (Neither do the giant sea turtles that frequently bob their heads out of the warm water.) “Look there”, says Junior, my instructor, pointing out to the horizon. “See that wave coming?” I do. And once again, I’ve no desire to get out of the way. Junior tells me to start paddling, slowly at first, then harder as it gets closer. But this time, the wave won’t win. I’m up out of the water, feet sideways on the board and weighting my back toe to steer the board along the front of the cresting water before the wave can catch me.

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MENUBARBADOS.COM

When I swim back to Junior, he gives me a fist pump and starts looking for another wave for me to ride. Even when I fall the next time, there’s still no reason to get upset. “Let’s get you another good one”, says Junior. “There’s always another wave.” The water here has been drawing visitors for years. But there’s something else intrinsically captivating about Barbados. The longer I stay on the island, the more I’m taken aback at how beautiful it is. My practical side credits the Atlantic and Caribbean tectonic plates that crashed into each other over eons and pushed up a layer of clay, fertile soil – the perfect mix to grow the eyepopping flowers, draping vines and lush foliage that decorates the island. But the romantic in me believes Barbados is actually an Isabel Allendestyle land of magical realism, where ginger lily buds burst forth in flames after the rain, aromatic ylang-ylang flowers lull you to sleep in surreal garden forests and when you bite into a green-skinned Pawi mango, freshly fallen from a tree above you, you can taste the country’s bittersweet history. Before people came for the beaches, Amerindians came to Barbados for the fish – the same exceptional mahi-mahi, snapper and tuna that you can enjoy at many of the island’s top


AMIE WATSON

Photography Kenneth Theysen

Writer

restaurants, including Cocktail Kitchen (pages 60-61) in the up-and-coming St. Lawrence Gap and L’Azure in The Crane Resort on the East Coast (pages 68-69). In the 16th and 17th centuries, much of the original population was killed or captured by European sailors, slave traders and explorers. Though the island was named by the Portuguese explorer Pedro a Campos in 1536 – Los Barbados, ‘the bearded ones’ – it was the British who colonised the island, founding the first settlement in 1627. They held onto control until 1966 when Barbados became an independent state and joined the Commonwealth of Nations. Driving through the rolling hills and valleys of the island, you’ll still see fields of sugar cane, which were planted after colonisation and became the island’s biggest industry for centuries. The crop is still exported and used locally to make rum, molasses and sugar. At the self-guided tour of the operational Foursquare Rum Distillery, you can watch the rum-making process in action. You can also sample the line of products that Foursquare distributes under its own brand and distills for other companies, including Doorly’s XO, which is Debra’s – the bartender – favourite. Scotch drinkers can also enjoy Foursquare’s 2004 Single

Blended Rum, aged 11 years in ex-bourbon casks; it has a long-lasting caramel finish but no added artificial caramel colour or flavour. Though I wouldn’t drive after tasting my way through the fifteen or so rums that Debra had on hand, there's a section of the Sea View 1A Highway that I look forward to every time I cut back to my suite at The Sandpiper Hotel in Holetown, off the ABC Highway (the experience is for some reason less striking heading the opposite direction). The road was cut shear through a rocky hill. Trees up top bend over the road, kissing in the middle and creating a four-second-long tunnel by blocking out much of the light. Without fail, it makes my heart beat a little faster and, knowing that it’s up ahead, I look forward to the roundabout exit. Passing through, I feel as though I’m in a secret passage, a private garden entranceway. I know the tunnel will end soon – like the rogue wave, I see it coming – but there’s a moment of suspended disbelief when I wish I could just keep driving, hidden under the elegantly draping vines, crimson-red Pride of Barbados flowers and dangling beards of branches trying to escape from the arch above (‘the bearded ones’, it turns out, refers to these trees rather than the beards of Portuguese sailors). And though I know

2018 BARBADOS RESTAURANT GUIDE

thousands of other people have driven through this exact spot today alone, there’s a feeling that everyone else has somehow missed it. Because how is there no sign or indication that others have acknowledged its beauty? How can anything be this beautiful? The thought comes back to me daily in Barbados as I drive past palm groves, beside lush foliage dotted with blossoming rainbows of flowers and past endless waves crashing on beaches ranging from calm to dramatically rugged. It’s at moments like these, when I pass through the tunnel or stare out into crystal blue water that I remember that my visit to the island too will end and I should make the most of it. Another grilled seafood dinner, another glass of rum, another heart-melting sunset. And plenty more waves.

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

17


RESTAURANT

Barbadian / Caribbean

>

W W W. AT L A N T I S H OT 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

18

MENUBARBADOS.COM


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 135

SAMPLE MENU

➸ APPETISERS Soup of the Day — 15.00 please ask your server for our daily creation

— Warm Tomato Bisque — 15.00

finished with a touch of cream and herb oil, served with freshly baked focaccia

— Bajan Chicken Wings — 28.00

with an aged brown rum-barbecue sauce and a blue cheese and chive aïoli

— Tempura Calamari — 30.00 with lemon and basil aïoli

— Ricotta and Sautéed Garlic-kale Ravioli — 30.00 tossed in a beautiful marinara sauce and finished with Parmesan and white wine Alfredo sauce

— Sharing Platter For Two — 55.00

tempura calamari, conch samosas and 4 fish cakes

➸ SALADS Atlantis Caesar Salad — 30.00 crispy romaine lettuce, cherry tomatoes, homemade croutons, Parmesan cheese and Atlantis Caesar dressing

— Roasted Pumpkin and Beetroot — 35.00

strawberry and arugula, fennel, aged balsamic vinaigrette

— Mexican Quinoa Salad — 35.00

roasted corn, toasted pumpkin seeds, spice-seared tofu and marinated jalapeño sweet potato

Vegan Cashew-pesto Pasta whole-wheat penne tossed in cashew pesto and sautéed mushrooms, topped with chopped almonds, roasted red pepper coulis and a petite microgreens salad — regular 45.00 — with grilled flying fish 57.00 — with grilled chicken breast 58.00 — with grilled catch of the day 60.00 — with grilled shrimp 60.00

— Tent Bay Catch of the Day — 50.00 blackened or grilled, basted with lemon zest-herb butter, served with tomato-caper salsa and your choice of vinaigrette potato salad with sautéed spinach or French fries and coleslaw

— Atlantis Green Pea and Mascarpone Risotto — 55.00

creamy green pea and mascarpone risotto finished with a touch of Parmesan, served with seared prawns in a vanilla-infused olive oil

— Nutty Stir-fried Quinoa with Vegetables — 55.00

stir-fried quinoa with broccoli, almonds and cashews, served with a vegetable patty and a side of coconut and thyme slow-simmered kidney bean stew

— Grilled U.S.D.A. 8-oz. Rib-eye Steak — 65.00 8-oz. grilled U.S.D.A. rib-eye steak topped with Parmesan, broccoli and Gorgonzola pie, with subtle notes of tarragon and mustard, accompanied by onions and mushrooms in a red wine sauce, and a side of in-house steak cut fries

➸ BUFFET

➸ ENTRÉES

Breakfast Buffet — 55.00

Flying Fish Trio — 40.00

we feature a great breakfast buffet every other Sunday

blackened, grilled and fried flying fish, served with garlic and herb potato wedges and coleslaw

— Atlantis Vegan Platter — 45.00

roasted corn on the cob and spiced tofu served with our vegan slaw and our in-house thick-cut fries

— Bajan Buffet (reservations required) enjoy our sumptuous Bajan buffet on Wednesdays and Sundays

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.

— Wednesday buffet 70.00 — Sunday buffet 90.00

2018 BARBADOS RESTAURANT GUIDE

19


RESTAURANT

Caribbean / International

>

W W W. L A Z U R E B A R B A D O S .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 and inside. On Sundays, L’Azure is a popular DUAYNE HOLLIGAN Executive Chef

20

spot for the wonderful gospel breakfast with live Caribbean gospel music, followed by a traditional Barbadian Sunday lunch buffet with steel-pan entertainment.

MENUBARBADOS.COM


L’AZURE THE CRANE RESORT CRANE | ST. PHILIP

(246) 423-6220 dining@thecrane.com

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

BREAKFAST: LUNCH:

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

SERVING:

LOCATE US | n˚2 on map | Page 135

SAMPLE MENU

➸ APPETISERS Bajan Gumbo — 28.00 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 — 56.00 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

Spice-rubbed Pork Loin — 66.00 sarladaise sweet potatoes, plantain chutney, greens beans, Jamaican jerk sauce

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

— Seafood Bouillabaisse — 86.00 lobster, scallops, shrimp, clams, mussels, snapper, cherry tomatoes, new potatoes, saffron broth

— Grilled Dry-aged Beef Rib-eye — 8 oz. 86.00 — 10 oz. 96.00

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

— Pan-roasted Beef Tenderloin Surf and Turf — 6 oz. 106.00 — 8 oz. 116.00

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

➸ DESSERTS Creamy Apple-cinnamon Cake — 20.00 oats and nuts streusel, ginger ice cream, butterscotch sauce

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

— “Milky Way” Bread Pudding — 22.00 Oats and nuts streusel, hot chocolate sauce

— Crunchy Banana Pillow — 24.00 rum-scented crème anglaise 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.

sweet potato gnocchi parisienne, garlic-wilted greens, corn and green beans, lobster Nantua sauce

2018 BARBADOS RESTAURANT GUIDE

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RESTAURANT

>

Italian / Pizza

WWW.FACEBOOK.COM/

BUZO-OSTERIA-ITALIANA-BARBADOS-1473321329601675

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

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MENUBARBADOS.COM


BUZO THE PAVILION HASTINGS CHRIST CHURCH

LUNCH:

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

DINNER:

(246) 629-2896

DINING:

buzo.barbados@gmail.com

SERVING:

LOCATE US | n˚1 on map | Page 140

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

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

porcini mushroom panzerotti, prosciutto cotto, green peas, spinach and fresh cream

— Buzo (without tomato sauce)

* All Buzo pastas are made in-house.

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

2018 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

24

SHOOT

MENUBARBADOS.COM


MENU INTERNATIONAL 2018 BARBADOS COVER SHOOT

A DYNAMIC DUO Photography by Kenneth Theysen

Before a G R E AT C H E F can be an artist, he must first be a C R A F T S M A N . And learning his craft requires EXP E R I E N C E in different kitchens under the

guidance

of

savvy

couple of Barbados TO P

V E TE R A N S .

Here

are

a

C HE F S who know each

other very well, one a C E LE B R ATE D ME N TO R , the other an apt A P P R E N TI C E now soaring on his own. Continued on page 94...

2018 BARBADOS RESTAURANT GUIDE

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PA L AT E O R PA L E T T E , T I D E S H A S G R E AT TA S T E . A u n i q u e c o l l e c t i o n o f c o l o u r f u l f i n e a r t.

BARBADIAN, SOUTH AMERICAN AND EUROPEAN ARTISTS.

AT THE TIDES RESTAURANT (246) 432-8356

|

|

HOLETOWN, ST. JAMES

thetidesrest@caribsurf.com

www.tidesbarbados.com

WE PACKAGE AND SHIP WORLDWIDE


Experience all the elements of fine dining Exquisite cuisine, an extraordinary view and excellent service DINNER: Every Night / 6:00 p.m. to 9:30 p.m. LUNCH: Sunday to Friday / 12:00 p.m. to 2:30 p.m.*

The Tides Restaurant, Holetown, St. James, Barbados W.I. Tel.: +1 246 432 8356 / Fax: +1 246 432 8358 thetidesrest@caribsurf.com


RESTAURANT

International / Mediterranean / Sushi

>

W W W.C A F E LU 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.

MARK ‘MOO’ DE GRUCHY

Executive Chef Mark de Gruchy prepares international cuisine with flair, featuring the

Executive Chef / Co-owner

freshest fish and seasonal local produce, in a menu that is always interesting and renewed.

WAYNE JACKMAN Chef

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MENUBARBADOS.COM


CAFE LUNA LITTLE ARCHES HOTEL ENTERPRISE BEACH RD. CHRIST CHURCH

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 CLOSED: Bank holidays BREAKFAST: LUNCH:

(246) 428-6172

DINING:

cafelunabarbados@gmail.com

SERVING:

LOCATE US | n˚3 on map | Page 135

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

➸ APPETISERS Eggplant “Fritta” — 28.00 local eggplant sliced very thin and fried in tempura batter with mango-soy piquant dip

— Local Chicken Wings — 28.00 served in our Luna-pineapple-barbecue sauce

— Local Organic Sweet Potato Gnocchi Pasta — 32.00 with sautéed local spinach, local smoked bacon and cheese sauce

— Pulled Pork Crepe — 32.00 with Luna-pineapple-barbecue sauce, chives, Swiss cheese and sweet potato gratin

— Fresh Blue Crab (Florida) and Shrimp Cake — 35.00 pan-seared, with pineapple, tomato salsa and organic citrus aïoli

— Local Smoked Mahi-mahi — 36.00 on a warm potato cake with wasabi mayonnaise and capers

➸ DINNER SALADS Hot Shrimp Salad — 45.00 shrimp sautéed with brunoise of vegetables, local bacon, garlic, oregano and white wine, served on local organic mixed greens with lemon-dill dressing and Parmesan cheese

Penne Pasta — 55.00 with shrimp (Guyana), pumpkin, onions, fresh basil and white wine sauce

— Local Pork Spare Ribs — 59.00 oven-braised with local soursop and Asian barbecue sauce

— Local Chicken Breast — 59.00 pan-roasted, filled with organic sweet potato and Cheddar, served with rosemary-infused sauvignon blanc demi-glace

— Luna “Bajan” Fish Stew — 64.00 fresh local fish, organic sweet potato and vegetables simmered in local peppercream-fish broth, served with garlic-herbParmesan bread

— Luna Bouillabaisse — 69.00 fresh local fish and shellfish simmered in local tomato-Pernod broth, served with organic citrus aïoli and garlic-herb-Parmesan bread

— Luna Crepe — 72.00 local fresh fish, crab and shrimp in white burgundy-Parmesan cream, wrapped in our home-made crepe, garnished with local tomato and fresh basil sauce

— Big Shrimp (Guyana) — 84.00 grilled with local gooseberry-pepper hollandaise and breadnut pesto

— Hot Chicken Salad — 45.00

— Rack of Lamb (New Zealand) — 89.00

local chicken sautéed with local bacon, brunoise of vegetables, garlic, oregano and white wine, served on local organic mixed greens with lemon-dill dressing and Parmesan cheese

➸ SUSHI

➸ M A I N CO U R S E S

roasted with organic sweet potato crust and balsamic syrup

Extensive Sushi Menu every Thursday and Friday nights

Fettuccine Pasta — 55.00

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

2018 BARBADOS RESTAURANT GUIDE

29


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 is also 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 JEMMA O’NEAL Head Chef

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St. Lawrence Bay. In addition, there’s two nightly happy hours you won’t want to miss! Café Sol burns hot. Enjoy the heat.

MENUBARBADOS.COM


CAFÉ 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 143

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.

2018 BARBADOS RESTAURANT GUIDE

31


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 GLEN BENT Executive Chef / Owner

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and hospitality in the front of the house, Cariba is a perennial hit with residents and visiting gourmet food lovers.

MENUBARBADOS.COM


CARIB A #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˚1 on map | Page 136

SAMPLE MENU

➸ S TA R T E R S Range: 20.00 – 38.00

Home-made Soup of the Day with bread and butter — Thai Chicken Satay with peanut and mango sauce, on carrot, alfalfa and coconut salad — Jerk Pork Spring Rolls with pineapple and coconut chutney — Spicy Beef Wontons with sweet-and-sour chilli sauce — Caribbean Tropical Shrimp Cocktail with local vegetable chips — Brie, Bacon and Walnut Salad with golden apple vinaigrette — Panko-crusted Crab Cakes with mango mayonnaise

➸ MAINS Range: 48.00 – 98.00

Today’s Catch with the chef ’s seasonal garnish — Grilled Dorado with macaroni cheese and roasted vegetable spring rolls, on tomato and basil sauce — Blackened Sirloin Steak with grilled vegetables, spicy fries, pankocoated onion rings and aged rum sauce — Five-spice Chicken Breast with vegetable fritter on yam purée, served with sweet corn and coconut sauce

Tamarind-glazed Pork Chop with stir-fried vegetables, grilled plantain and crispy rice noodles — Grilled 8-oz. Lobster Tail on coconut and pineapple rice with lemongrass sauce — Curries served with coconut rice, herb flatbread and tamarind chutney — chicken — shrimp

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

➸ DESSERTS Range: 12.00 – 24.00

Bread and Butter Pudding with cinnamon ice cream and caramel-rum sauce — Chocolate Tart with coconut sauce — Banana Spring Rolls with coffee-caramel sauce — Fresh Fruit Salad with seasonal sorbet — A Selection of Home-made Ice Creams

We also have a vegetarian menu.

2018 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.

33


ADVERTORIAL

LUXURY WITH SOUL UNNA’s Saint Peter’s Bay and Port Ferdinand luxury resorts offer a heady combination of laid-back luxury, personalised Bajan service and unforgettable vacation experiences.

O

ne only needs to think of Barbados and its West or ‘Platinum’ Coast comes to mind – world renowned for celebrity sightings, white-sand beaches, 5-star hotels, trendy restaurants and pulsating nightlife. Just a few miles to the north, the beaches continue but the pace begins to slow, the glitz gives way to the authentic and the sense of luxury becomes more laid-back. This is the northwest coast of the island and two distinct resorts – Saint Peter’s Bay and Port Ferdinand – are the jewels in its crown.

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MENUBARBADOS.COM

Collectively known as UNNA Luxury Resorts & Residences, these resorts offer some of the most spacious and beautifully furnished oceanfront villas in Barbados, in idyllic settings, with first-class authentic Bajan service. Located just five minutes from the island’s historic Speightstown, Saint Peter’s Bay sits on an enviably secluded stretch of palm-fringed beach, visible from each of its two-, three- and five-bedroom luxuriously appointed villas. Each family-style villa boasts traditional Barbadian architecture and finishes, with generous floor plans that maximise open living spaces, breathtaking views and privacy. Generous terraces with spa pools, fully equipped kitchens, and beautiful en-suite bedrooms are accented with marble tiles, whitewashed cedar joinery and coral mouldings.


P O R T F E R D I N A N D A N D S A I N T P E T E R ' S B AY L U X U R Y R E S O R T S A N D R E S I D E N C E S | LU X U R Y W I T H S O U L

Saint Peter’s Bay’s award-winning amenities are also perfect for discerning families, including a winding lagoon-style pool, oceanfront dining from The Gazebo Bar & Grill, complimentary non-motorised water sports and access via complimentary water-taxi to all the amenities and services of sister resort Port Ferdinand. Set around a majestic 120-berth marina, Port Ferdinand delivers a stunning selection of one-, two- and three-bedroom villas designed to allow maximum enjoyment of the unique experience that the marina resort has to offer. Each beautifully designed harbourside villa features marble and limestone finishes, coral stone walls, a fully equipped open-plan kitchen, expansive living spaces, luxuriously outfitted grand master bedrooms and bathrooms – allowing a peaceful yet luxurious haven for a couple’s romantic getaway, wellness retreat or family vacation.

Port Ferdinand also boasts a world-class array of amenities and services including a finedining harbourside restaurant, The Quarterdeck Bar & Pizzeria, The Sandbox Tree Spa, a fully equipped fitness centre, indoor and outdoor kids’ clubs, as well as an adult recreation centre and golf simulator. In December 2017, Port Ferdinand has introduced a bit of the ‘Platinum’ Coast glitz to the northwest, partnering with Nikki Beach to open the second Caribbean location of the luxury lifestyle and hospitality brand. The intimate beach club is located on a 1.4 beachfront acreage near the mouth of the marina, and consists of a restaurant and pool with oceanfront seating for up to 200 guests. Nikki Beach is a welcome addition to Barbados’ dining scene, with lunch and dinner service, offering a locally inspired menu helmed by Chef Brian Molloy, Nikki Beach’s global director of culinary operations.

2018 BARBADOS RESTAURANT GUIDE

Whether your Barbados dream is a couple’s romantic escape, a wellness retreat or a family vacation, UNNA’s Saint Peter’s Bay and Port Ferdinand luxury resorts are sure to check all the boxes, combining privacy with exceptional service and stylish living with world-class amenities. In short? Luxury with soul.

www.portferdinand.com www.stpetersbaybarbados.com

35


INTERVIEW

Home-made Pasta and an Authentic Italian Aperitivo Bring Italy to Barbados — By Amie Watson

Stepping into Il Tempio at 5:30 p.m. on a Friday or Sunday is like stepping off a plane in the Caribbean but ending up in a tropical version of Milan.

T

he traditional aperitivo hour – northern Italy’s delicious interpretation of happy hour – is in full swing; guests sip Aperol spritz cocktails while nibbling complimentary homemade focaccia, carpaccio, arancini rice balls and other antipasti. The only difference is that nowhere in Milan is there an aperitivo with a view quite like this. As you enter the open-air restaurant, the sound of waves crashing on the white sand beach becomes your soundtrack. Elegant pillars, white-washed walls, dark wood-panelled ceiling and linen-topped tables channel the Positano or Amalfi coasts, with their iconic multi-coloured homes and restaurants set on breathtaking terraced garden cliffs – making you think ahead to the limoncello you’ll sip with dessert (tiramisù, of course, though the deconstructed cheesecake, served in a glass and similarly layered, is a close contender). “And grappa. Don’t forget the grappa!” say Italian owners Anna Pirrelli and Leo Valente, both originally from Bari, a beachside city in the south-eastern region of Puglia. But let’s not get ahead of ourselves, since there’s a lot that comes before the grappa.

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A meal at Il Tempio should start with Prosecco in any of its guises: a Spritz with bittersweet Campari, a Bellini with peach purée or a Rossini with strawberries. Of course, you are in the Caribbean, so the daily happy hour menu from 4-6 p.m. also offers piña coladas, daiquiris and Mai Tais, all at a discount. To accompany the extended Friday and Sunday aperitivo hours from 4-7 p.m., Chef Luca Casalicchio, originally from the northern Italian town of Turin, outdoes himself with bite-sized spoonfuls of vitello tonnato, polpette meatballs, pizza and other canapés starting at 5:30 p.m. As for the lunch and dinner menus, it’s a mix of traditional dishes and modern touches. Anna returns to Italy at least once a year to seek inspiration for the menu. “We need to know what’s going on with the food, the new combinations, the new products, the new trends”, she says. Her approach is reflected in our appetiser, the Sinfonia al profumo di mare (“a symphony with the scent of the sea”), a romantic sounding trio of marinated shrimp, octopus, smoked salmon and avocado mousse. It’s also reflected in the orange-marinated barracuda tartare with fresh mint, a revisitation of a traditional tuna tartare, with local barracuda expertly chopped


ANNA PIRRELLI AND LEO VALENTE

Photography Kenneth Theysen

Owners – Il Tempio Italian Restaurant & Beach Bar

into bite-sized morsels to match the cucumber, peppers, tomatoes and orange segments. “Barracuda is one of the best fish in Barbados and Luca marinates it for a day in a sweet orange sauce.” It’s perfect with a crisp South African Sauvignon Blanc from Porcupine Ridge, though the restaurant boasts an impressive selection of Italian bottles, naturalmente, including a Montepulciano d’Abruzzo from Umani Ronchi, a Tuscan Rosso Piceno from Saladini Pilastri and a heavyweight Barolo from Gaja Winery. Low and slow is the motto for the best Italian cooking, which is reflected at Il Tempio in the bolognese sauce of beef simmered with red wine and tomato sauce for five hours. The sauce ends up baked into lasagna, the restaurant’s most popular dish. Even longer to make is the home-made ricotta. And the pasta and pizza doughs are all made by hand, not with a machine. “Our goal since we opened has been to give the customer the most that we can fresh, so the taste of the pasta is very unique”, says Anna. “In Italian cuisine, you want to taste each individual ingredient, not cover it.” Even the gluten-free pasta is home-made using cassava flour. Stuffed with ricotta and spinach, it’s rolled into cannelloni and baked with cheese and tomato sauce on top. “It gives

you the feeling that you’re eating without restrictions”, says Anna, “and people love it.” Luciano Pavarotti, a restaurant regular for years before he passed away, would order Il Tempio’s signature dish: agnolotti stuffed with Gorgonzola and pear and cooked with a walnutcream sauce. “He wasn’t a big drinker because of his voice, but he was a big eater!”, she says. “He was a dear friend of ours. He used to come to Barbados every year for one month with other famous Italians and he’d tell them they had to come here. Pavarotti was a fantastic chef and cared a lot about food details. One night with Pavarotti and the Contessa Cavalli, we were dancing on this table”, she says, indicating the long table where we’re eating. Pavarotti wasn’t on the table, notes Anna. “He was just laughing.” To Anna, though, every guest deserves the Pavarotti treatment. “We have such lovely customers, and we’re proud that we were able to build this personal relationship with the people”, she says. “Our service is friendly and we’re not a really expensive place. Our motto is ‘come as a customer and leave as a friend’. When they come, they’re really serious and then they slowly start to relax and be warmer. And when they leave, they kiss us goodbye. We have

2018 BARBADOS RESTAURANT GUIDE

people who come for a week and they eat here four or five times. With all the restaurants here, that’s a big success for us.” With so much success under its belt, what’s next for Il Tempio? “Our major plan is to use more of the beach”, says Anna. “We’ve added lounge chairs so our customers can come in the morning, drink a cappuccino or a coffee, have a pizza or salad for lunch and stay more of the day on the beach, because we’re not just a dinner place. We’ve also improved the pizza menu and added it to the dinner menu. We used to serve it only at lunch, but demand was so high that we had to add it to the dinner menu.” Finally, we’ve made it to the grappa. As you sip your post-meal coffee, limoncello or grappa on the torch-lined, tranquil beach, you too will realise that at Il Tempio, Italy blends into Barbados. And it doesn’t matter which continent you’re on – because you’re exactly where you want to be.

IL TEMPIO ITALIAN RESTAURANT & BEACH BAR FITTS VILLAGE | ST. JAMES

(246) 417-0057 www.iltempiorestaurant.com

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RESTAURANT

Caribbean / International / Pizza

>

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

Castaways R E S TAU R A N T

Located at the entrance of St. Lawrence Gap, Castaways overlooks the crystal clear waters of a beautiful bay. It is a hot spot for both locals and tourists, offering, beyond the exquisite setting, excellent service and a creative cuisine. Their island-inspired menu and imaginative cocktails will surely delight every visitor. Add the panoramic ocean views and attentive staff, and you have the perfect recipe for NICK KING

a flawless evening.

Head Chef

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MENUBARBADOS.COM


CASTAWAYS ST. LAWRENCE GAP CHRIST CHURCH

(246) 420-7587 info@castawaysbarbados.com instagram.com/CastawaysBarbados facebook.com/CastawaysBarbados LOCATE US | n˚2 on map | Page 143

11:00 a.m. to 3:00 p.m., on Saturdays and Sundays 5:30 to 9:45 p.m., Monday to Sunday (closed Mondays in low season) SUNSET HAPPY HOUR: 5:00 to 6:00 p.m., Monday to Sunday LUNCH:

DINNER:

Indoors – Open-air – Open-air (covered) Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes (days and occasions vary) DINING:

SERVING:

SAMPLE MENU

➸ S M A L L P L AT E S A N D S A L A D S Bajan Tacos — 28.00 blackened flying fish layered with avocado cream, tomato and lime-cabbage coleslaw

— Roasted Beet Salad — 30.00

red and yellow roasted beets, mesclun leaves, sorrel-flavoured goat cheese and maplebalsamic dressing

— Grilled Shrimp Salad — 30.00

mixed leaves, julienne vegetables, spicy chilli-lime dressing and a creamy cucumbermint dipping sauce

— Chicken Coconut Soup — 32.00

tender chunks of chicken, sweet potato and vegetables in a coconut broth infused with ginger, lemongrass and coriander

— Ceviche — 32.00

today’s catch with citrus, chive, cilantro, mixed vegetables and a drizzle of creamy coconut dressing, served with crispy green plantain chips

➸ PA S TA S Penne Pasta — 48.00 in a pesto-cream sauce with roasted red peppers and sun-dried tomatoes, topped with crumbled feta cheese — add chicken 10.00 — add fish 10.00 — add shrimp 12.00

— Shrimp Linguine — 64.00

Bajan Style — 48.00 grilled chicken, plantain, bacon, red onion, mozzarella, a drizzle of pepper sauce and our house marinara sauce * All our pizzas are rolled-out to order and are stone-baked.

➸ MAINS Fisherman’s Catch of the Day — 54.00 with jasmine rice, grilled vegetables and a tomato, caper and olive salsa

— Chicken Parmesan — 56.00

with house marinara and melted mozzarella, served with lemon-roasted potatoes and a Caesar salad

— Slow-braised Oxtail — 56.00

cooked long and slow with Guyanese cassareep and spices, served with a corn, chive and bacon mash and a gratin de christophine

— Seared Yellowfin Tuna (rare) — 60.00

market-fresh with roasted garlic mash, grilled zucchini and sautéed cherry tomatoes, finished with a red pepper coulis and basil oil

— The Rib-eye — 86.00

10-oz. prime cut served with gratinéed potatoes, sautéed mushrooms and a green peppercorn sauce

shrimp, mushrooms, capers, white wine, marinated cherry tomatoes, fresh herbs and a touch of cream

➸ DESSERTS

➸ PIZZAS*

— Castaways Chocolate Pot — 26.00

Classic Rita — 35.00

Salted Caramel Cheesecake — 24.00 swirled with salted caramel, served with chocolate sauce

fresh herbs, mozzarella and our house marinara sauce

layers of chocolate brownies with white and dark chocolate mousse

roasted garlic, caramelised onions, olives, rocket lettuce, infused oil and slivered almonds with our house marinara sauce

Scotch bonnet-flavoured Cheddar, sorrelflavoured goat and Bajan blue, served with grape and golden apple chutney

— Garden Delight (vegan) — 45.00

— Locally Made Cheese Plate — 26.00

2018 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 and a 12% to parties of 10 or more. Prices and menu items are subject to change.

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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

W W W.C H A M P E R S R E S TA U R A N T.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 PEDRO NEWTON Executive Chef

40

your passion, take a minute to browse the captivating works of art in their “On the Wall� art gallery curated by Vanita Comissiong.

MENUBARBADOS.COM


CHAMPERS 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 140

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 12% to parties of 10 or more. Prices and menu items are subject to change.

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

2018 BARBADOS RESTAURANT GUIDE

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RESTAURANT

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

Mediterranean

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 LARRY ROGERS Executive Chef / Director

of Mediterranean-style dishes with a Caribbean flair that promise to tantalise the most discerning palate. Friday nights are a must at Cin Cin, they offer live entertainment, the perfect recipe for an evening of cocktails and relaxed vibes.

JEREMY DECLE Head Chef

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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˚4 on map | Page 135

SAMPLE MENU

➸ BITES Caponata Bruschetta — 27 .00 shaved Parmesan

— 7” Thin-crust Pizza — 30.00 ratatouille, goat cheese, pine nuts, tapenade

— Vegetable Fritto Misto — 32.00 Caesar dip

Beef Carpaccio — 45.00 with a tomato-caper salsa, rocket leaves, shaved Parmesan and olive oil

— Chilled Seafood Salad Escabeche Style — 45.00

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

— Shrimp Buns — 32.00 — Calamari Fritti — 37.00

➸ MAINS

pickled veg, Caesar dip

— Market Fish — 79.00

➸ S TA R T E R S Roasted Beet Salad — 32.00 with crispy seeds, pine nuts, mixed leaves and a goat milk yogurt

— Cherry Tomato and Mozzarella Salad — 36.00

with tapenade vinaigrette and basil pesto

Chicken Liver Parfait — 37.00 with red onion jam, Melba toast

— Spinach, Mushroom and Ricotta Ravioli — 37.00 with toasted pine nuts, creamy tomato-basil sauce

— Sautéed Sweet Tiger Shrimp — 41.00 with chilli, garlic, tomato sauce and penne pasta

— Jumbo Lump Crab Cakes — 41.00 with a spiced remoulade sauce, pickled mango

— Grilled Asparagus and Parma Ham Salad — 43.00

poached egg and potato croutons

— Oxtail and Porcini Risotto — 43.00 seared bay scallop and white truffle oil

Chicken Breast Pan-baked — 75.00 in a pecan crumb, mustard-leek bread pudding, tomato-raisin chutney

see daily specials

— Spiced Seared Atlantic Salmon — 91.00 in a citrus-banana butter, roasted garlic mash and grilled asparagus

— Spiced Seared Rare Yellowfin Tuna — 91.00

grilled Mediterranean vegetables, lemon-caper butter and soft polenta

— Braised Short Rib — 94.00

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

— Seared Fresh Loch Fyne scallops — 96.00 on Israeli couscous with caponata and lemon-tarragon butter

— Moroccan-spiced Rack of Lamb — 99.00 chickpea and tahini purée, caponata vegetable ragu, sauce verte and yoghurt

— Steak Frites — 125.00

French onion rings, Béarnaise or green peppercorn sauce

— Pan-roasted 10-oz. Veal Chop — 135.00 in a mushroom-Madeira sauce, frito potatoes and green beans

2018 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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CHEF'S RECIPE

Deconstructed Apple Crumble Serves 6-8

> CARAMELISED APPLES 4 Granny Smith apples, peeled and diced 4 tbsp. brown sugar 2 tbsp. butter Mount Gay Eclipse brown rum 1/4 tsp. cinnamon

> GINGER-INFUSED CRUMBLE 200 g butter 200 g icing sugar 400 g flour 1/4 tsp. baking powder Dash cinnamon Fresh ginger, grated

> SABLÉ COOKIES

DECONSTRUCTED APPLE CRUMBLE W I T H VA N I L L A A N D N U T M E G

> VANILLA AND NUTMEG ICE CREAM

ICE CREAM by Pastry Chef Alicia Olton of the Coral Reef Club

This recipe takes a well-loved dessert, deconstructs it and infuses it with local flavours – something that Pastry Chef Alicia Olton loves to do for the ever-changing menu at the Coral Reef Club.

"W

e tend to take things that guests like and are more traditional, like apple pie, apple crumble, banoffee pie, and make it a little more fine dining”, says the seven-year veteran of the esteemed Holetown resort. This recipe uses tart Granny Smith apples cooked down with sugar, butter and a sprinkle of cinnamon. The Bajan touch? The addition of a local dark rum for a richer caramel flavour, the sweet-spiced ice cream and the fresh ginger that she grates into the crumble. “I like the smooth taste of the apples and the crunch of the crumble. With the ginger in there, there’s a little kick to it. And I just think vanilla ice cream makes everything taste good”, she says. Truer words were never spoken.

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280 g butter 150 g icing sugar 375 g flour 5 g salt 1 tsp. vanilla essence

MENUBARBADOS.COM

1 vanilla bean 10 egg yolks 250 g sugar 500 ml milk Freshly grated nutmeg, to taste 500 ml heavy cream

> FRESH APPLE WAFERS To garnish, optional


ALICIA OLTON Pastry Chef – Coral Reef Club

> CARAMELISED APPLES 1. Heat a heavy-bottomed frying pan over medium-high heat. 2. Cook the sugar until it caramelises. 3. Add the apples and the cinnamon, stirring occasionally until golden. 4. Deglaze the pan with the rum. 5. Set aside.

> GINGER-INFUSED CRUMBLE 1. Cream the butter and sugar. 2. Add the remaining crumble ingredients and shape into a ball. 3. Refrigerate at least 1 hour, then remove and grate on the large side of a grater. 4. Place on a parchment paper-lined baking sheet and bake at 175˚C until golden brown, about 15 minutes.

> SABLÉ COOKIES 1. Mix all ingredients and shape into a ball. 2. Wrap in plastic wrap and refrigerate for at least 1 hour. 3. Remove from fridge and roll out pastry on a floured surface to 1 cm thick. 4. Cut into 10 cm diameter circles or the size and shape of your choice. 5. Bake at 175˚C for 7-10 minutes.

> VANILLA AND NUTMEG

Photography Kenneth Theysen

ICE CREAM

1. Split the vanilla bean in half and scrape the insides into a medium bowl along with the egg yolks and sugar. Whisk to combine. 2. In a saucepan, bring the milk, nutmeg and scraped vanilla pod to a boil. 3. When the milk boils, slowly pour about ½ cup of it into the egg yolk mixture, whisking constantly to temper the eggs. Then pour the entire yolk mixture slowly back into the saucepan, whisking often so the eggs don’t scramble or stick to the pan. 4. Cook until the mixture reaches 85˚C on a candy thermometer. 5. Strain into a heatproof bowl and whisk in the heavy cream. 6. Cool on an ice bath. 7. Pour into an ice cream machine and churn. 8. Store in an airtight container in the freezer.

2018 BARBADOS RESTAURANT GUIDE

> TO SERVE 1. Set some of the crumble on each plate in a rectangle. 2. Place the caramelised apples on top of the crumble. 3. Place a sablé cookie at one edge of each plate and scoop the ice cream onto it. 4. Sprinkle with more crumble. 5. Garnish with fresh apple wafers.

APPLES TO APPLES If you can’t find Granny Smith apples, use other apples with a high acidity, such as Braeburn, Cortland, Pink Lady, Northern Spy, Gala or Fuji.

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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 / Co-owner

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MENUBARBADOS.COM


COCKTAIL KITCHEN ST. LAWRENCE GAP CHRIST CHURCH

(246) 622-3017 info@ckbarbados.com

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

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

SERVING:

LOCATE US | n˚3 on map | Page 143

SAMPLE MENU

➸ SMALL BITES Range: 18.00 – 30.00

Pudding and Souse sous-vide pork shoulder with pan-fried sweet potato pudding, pickled cucumber and Scotch bonnet

— Smoked Blackbelly Lamb Risotto

smoked local lamb with creamy roasted pumpkin and goat cheese risotto

— Moo Shu Pork

moo shu pancakes stuffed with hoisin- and ginger-braised pork, cucumber, fresh chives and stir-fried vegetables

— Thai Seafood Cakes

pieces of fish, crab and sweet potato slowly cooked with Thai green curry, crusted in panko and fried, served with mango-coriander mayo

— 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 – 26.00

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: 40.00 – 90.00

Pork 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

— Lamb 2 Ways

Bajan-marinated New Zealand lamb rack and braised blackbelly lamb shoulder with smoked breadfruit croquettes stuffed with local goat cheese and herbs, roasted beets and pumpkin purée

— Angus Beef Filet

8-oz. steak served with truffled Parmesan fries and cilantro chimichurri

— CK Burger

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

— Caribbean Seafood Curry

shrimp, mussels and pieces of fish in an aromatic Caribbean curry with coconut and kidney bean rice, mango chutney and crispy poppadums

— Lobster and Shrimp Linguine

pieces of lobster and shrimp tossed with garlic, cherry tomatoes and chilli

— Piña Colada Catch

pan-seared catch crusted with coconut, pineapple and cilantro, accompanied with ginger and Scotch bonnet-sweet potato purée, vanillabraised plantain cream, coriander emulsion, pickled pineapple and beets

➸ 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

2018 BARBADOS RESTAURANT GUIDE

47


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 Club, a member of Small Luxury Hotels of the World, welcomes many return guests who can’t get enough of the superior cuisine at this HANCE BANNISTER

family-owned luxury hotel.

Executive Chef

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CORAL REEF CLUB 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˚2 on map | Page 136

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

➸ APPETIZERS

Roasted Breast of Chicken — 90.00

Goat Cheese Tart — 38.00

Thai chicken dumplings, bok choy, shiitake, miso and ginger broth

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

— Pumpkin and Pine Nut Ravioli — 42.00 tomato jam, fried sage, beurre noisette

— Ahi Tuna Sashimi — 44.00 Japanese rice, toasted nori, wasabi, Oriental vinaigrette

— Crispy Pork Belly — 52.00 sweet potato purée, apple chutney, crispy leeks, Madeira reduction

— Sugar Cane-skewered Cajun Prawns — 52.00 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 — 95.00 potato gratin, balsamic vegetables, crispy eggplant, rosemary jus

— Grilled Filet Mignon — 96.00 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 Baked Fillet of Mahi-mahi — 86.00 orange and fennel quinoa, crispy kale, avocado salsa, chorizo oil

— Pan-fried Fillet of Local Red Snapper — 86.00

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

2018 BARBADOS RESTAURANT GUIDE

49


RESTAURANT

Italian

>

W W W. D O N O F R I O S B A R B A D O S .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. ERROL EDGHILL SR. Restaurant Manager

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D’ONOFRIO’S

DINNER:

6:00 to 9:00 p.m., daily

THE CRANE RESORT CRANE | ST. PHILIP

(246) 423-6220

DINING:

dining@thecrane.com

SERVING:

LOCATE US | n˚5 on map | Page 135

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

➸ APPETISERS

Vitello Parmigiana — 56.00

Rhugetta — 26.00

veal Parmesan, garden vegetables, Parmesan and herb polenta cake, 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 — 46.00 mussels and clams, Italian chorizo, fresh herb-red wine-tomato sauce

— Salmone Scottato — 58.00 pan-seared salmon, smoked flying fish, Parmesan and herb polenta cake, garden vegetables, 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

➸ 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

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

2018 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.

51


COM PL ET E

ESCAPE

Photography Kenneth Theysen

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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 MICHELE BLASI

true destination for pleasure.

Executive Chef

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MENUBARBADOS.COM


DAPHNE’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˚3 on map | Page 136

BAR:

Yes

PARKING:

Yes SAMPLE MENU

➸ S TA R T E R S

➸ FISH

Cous Cous con Verdurine, Gamberi Grigliati Speziati e Pesto di Rucola — 42.00

Tagliata di Tonno con Zenzero Candito, Spinaci, Porro Brasato e Salsa di Arancia e Carota — 86.00

piri-piri shrimp, vegetable couscous, spicy chilli pepper sauce

— Zuppetta Toscana di Asparagi, Piselli, Dentice e Cappesante Scottate all’Aglio e Rosmarino — 46.00

Tuscan green pea and asparagus soup, red snapper, sautéed scallop, rosemary and garlic oil

— Insalata Greca, Feta e Salmone Scozzese Affumicato in Casa con Spuma di Tzatziki all’Olio e Limone — 48.00

in-house smoked Scottish salmon, Greek salad, feta cheese, tzatziki foam

— Torcione di Fegato d’Anatra Noci e Uvetta con Pan Brioche e Confit di Cipolle Rosso e Arancio — 60.00

Marsala-marinated duck foie gras salami with raisins, walnuts, red onion and orange confit

➸ F R E S H PA S TA S A N D R I S OT TO Cappelletti d’Agnello Saltati al Burro, Salvia e Zucca — 59.00 blackbelly lamb cappelletti with butter, sage, pumpkin

— Pappardelle Fatte in Casa con Ragu d’Anatra al Vin Santo e Timo — 65.00

home-made pappardelle with duck, thyme and Vin Santo ragout

— Risotto Carnaroli Mantecato allo Zafferano — 68.00 Milanese saffron risotto

— Linguini all’Aragosta con Pomodoro Fresco, Rucola e Basilico Leggermente Piccanti — 84.00 linguine with Caribbean lobster, fresh tomatoes, rocket, basil, chilli

yellowfin tuna, garlic- and chilli-sautéed spinach, sesame seed tuile, carrot and orange sauce, ginger confit

— Cappesante Scottate, Polenta Morbida di Ceci, Rosmarino, Prosciutto di Parma e Cavolo e Riduzione al Balsamico — 88.00

seared scallops, soft chickpea polenta, rosemary, crumbled Parma ham, sautéed kale, balsamic reduction

— Aragosta Grigliata, Ravioli di Farina di Riso Farciti con Piselli e Basilico, Glassati con Soya, Mangetout — 115.00

grilled lobster, green pea and basil ravioli pan-fried with lime, soy sauce and snow peas, bisque sauce

➸ M E AT S Filetto di Maiale e Speck con Confit di Mela Verde, Cavolo e Salsa al Senape Dijon — 84.00 Tyrolean speck-wrapped suckling pig pork tenderloin, green apple confit, kale, Dijon mustard sauce

— Costolette d’Agnello all’Aglio e Time con Gnocchetti di Olive Nere, Pomodoro e Patate al Latte, Porri e Salvia — 88.00 Welsh lamb rack with garlic and thyme, scalloped potatoes with leeks and sage, black olive gnocchi, rocket

— Filetto di Manzo con Caprino, Pure di Patate con Tartufo, Spinaci e Salsa di Vino Rosso — 98.00

8-oz. Angus beef tenderloin with gratinated goat cheese, creamy truffled potato mash, spinach, red wine sauce

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.

We also have vegetarian and gluten-free options.

2018 BARBADOS RESTAURANT GUIDE

55


RESTAURANT

International / Sushi

>

W W W. F U S I O N R O O F TO 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 RHEA GILKES Chef

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.

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FUSION LIMEGROVE LIFESTYLE CENTRE HOLETOWN | ST. JAMES

(246) 271-1258 reservation@ fusionrooftop.com

LOCATE US | n˚4 on map | Page 136

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 Calamari Salt and Pepper — 37.00 wok-tossed calamari, chives, onions and peppers

— Chicken Manchurian — 37.00

wok-tossed chicken, ginger, garlic and coriander

— Home-made Pork Gyoza — 37.00 scallions, ginger-ponzu sauce

— Warm Goat Cheese and Roasted Garlic Salad — 40.00 organic leaves, crumbed cassava goat cheese, roasted garlic, pickled carrots, beet-jamunblueberry vinaigrette

— Duck Liver Pâté — 42.00

crostini and local cherry wine gel

— Grilled Piri-piri Shrimp — 42.00 served with avocado mousse, spicy pickled radishes and oven-roasted cherry tomatoes

— Mushroom Baklava — 43.00

crispy filo pastry, wild mushrooms and local Hatchman’s goat cheese, roasted red pepper and spicy harissa sauce

— Yellowfin Tuna Tartare — 45.00

wakame, chives, white soy and avocado

➸ THE MAIN EVENT Ratatouille Tortellini — 67.00 hand-made pasta filled with ratatouille vegetables, ricotta cheese and spinach purée

— Thai Red Curry

market vegetables blanched and tossed in red curry sauce and coconut milk, served with coriander and basmati pilau — vegetable 67.00 — chicken 70.00 — fish 72.00 — shrimp 75.00

— Catch of the Day — 75.00

Smoked Shrimp Pappardelle — 78.00 hand-made pasta and asparagus tossed in white wine and cream, drizzled with sun-dried tomato pesto

— Seared Yellowfin Tuna — 80.00

glazed with black garlic and honey, served with Asian-style white soy dashi broth, rice vermicelli and root vegetable noodles

— Cocoa- and Spice-rubbed Pork Tenderloin — 89.00

crispy bacon and sweet potato hash, corn and yoghurt sauce

— Pesto Colorado Lamb Rack — 99.00 with turmeric risotto, pickled onions and jus au naturel

— 8-oz. Filet Steak — 110.00

chargrilled, served with Hasselback potatoes smothered in bleu cheese sauce and steamed market vegetables

— Butter-poached Caribbean Lobster (seasonal) — 120.00

Thai basil butter, lobster bisque foam, potato and root vegetable pavé

➸ S W E E T G O O D BY E Lemon Polenta Cake — 32.00 lemon gel, Earl Grey cream and cardamomlemon curd

— Flexible White Chocolate Ganache and Strawberry Sorbet — 34.00

ganache, milk crumble and strawberry salsa

— Mango Mousse — 34.00

piña colada mousse filling and pastry crust

— Dark Chocolate and Peanut Butter Rooftop Surprise — 38.00 chocolate and peanut butter crémeux, chocolate mousse and chocolate soil

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.

smothered in yoghurt and toasted spices, served with cassava tempura, steamed vegetables and sweet corn purée

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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

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LUCA CASALICCHIO

not to be missed!”. Enjoy a casual lunch or a magical evening where Italian owners

Executive Chef

Anna and Leo welcome you, while the chef delights your senses with tantalising dishes.

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IL TEMPIO 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˚5 on map | Page 136

– 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

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ADVERTORIAL

ANA FRASER

ALWAYS SUMMER:

MORE THAN JUST CLOTHES “It’s about the complete shopping experience. It’s about having a glass of wine while browsing a beautiful selection of ready-to-wear clothing and unique gifts.”

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A

lways Summer seeks to give you a more immersive shopping experience. “Moving into a bigger space has been a dream”, says owner Sharon Oran. “We want our clients to have a wider selection of styles and we want to feature more gift items and homeware products from many different countries, including our very own Barbados. You may come in to try on shoes or a dress, but you could well leave with a journal or Anna Fraser bag.” The new space is easily accessible on the ground floor of Limegrove Lifestyle Centre. The mother and daughter owners are inspired by loving, authentic brands and organic accents. They owe the design and aesthetic of the boutique to their close friend and talented interior designer, Sophie Domenge (www.latelierdesophiebarbados.com).


A LWAY S S U M M E R | M O R E T H A N J U S T C LOT H E S

AGUA BENDITA

CHRISTINE ALCALAY

SMILE, WE’VE GOT WINE

LAUGH A LATTE

“It’s about the complete shopping experience. It’s about having a glass of wine while browsing a beautiful selection of ready-towear clothing and unique gifts.” Barbados is more than just white sand and crystal clear water. The ecosystem of forward thinking business owners creates an environment where tourists and locals alike can indulge in a complete shopping adventure. Sit down and enjoy a glass of sauvignon blanc with a local cheese platter featuring seasonal farmto-table ingredients, like brie-goat cheese and guava chutney. The wines are purposely selected and supplied by Platinum Wines and the small bites are prepared by incredibly talented local chefs known for their culinary creativity in the kitchen.

Local isn’t a trend, it’s a lifestyle. This is why the Always Summer Café features coffee by Wyndham Coffee (www.wyndhams.bb). These Bajan crafted roasters are known for their locally roasted beans and Italian espresso coffee. Coffee with a friend is capturing happiness in a cup. Sharon’s first ever cup of coffee was at the Wyndham office. Although she’d usually opt for a glass of Prosecco, after one taste she was sold. “Our dream for Always Summer is to create a naturally beautiful experience where you can shop, sip, and smile.” Visit Always Summer at Limegrove Lifestyle Centre to do just that and visit their Facebook page to stay involved in the on-going conversation about what to expect next.

2018 BARBADOS RESTAURANT GUIDE

SOLUDOS

ALWAYS SUMMER LIMEGROVE LIFESTYLE CENTRE HOLETOWN | ST. JAMES

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

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INTERVIEW

Cocktail Kitchen: How award-winning Chef Damian Leach is turning the St. Lawrence Gap into a fine dining destination. — By Amie Watson

It’s official: the best seafood in the Caribbean is at Cocktail Kitchen.

A

nd after years of restaurant and bar closures, the St. Lawrence Gap is picking up again – with Chef Damian Leach leading the charge. “We opened just after I returned from the Taste of the Caribbean competition in Miami”, says Leach, a young, tattooed chef who was one of two senior chefs on the 2017 Barbados team and helped his country win Team of the Year. He also personally won Best Seafood, choosing to leave the Chef of the Year category to somebody else, since he won that award in 2016. A gentleman and a chef. The timing of Leach’s accolades couldn’t have been better. Located near The Gap entrance, Cocktail Kitchen is already drawing locals and visitors with its exceptional cuisine, rooftop and main floor patios, outdoor bar seating and well-made mojitos and daiquiris – not to mention the prime people-watching, the soca and rock music that break with the resort tradition of smooth jazz. “I want it to still look West Coast but at a fraction of the cost”, says Leach, referring to the upscale restaurants and hotels that line that coast of Barbados. Rent is by no means cheap in The Gap, he says, but when nearby happy hours offer two-for-one cocktails for 16 BBD (~8 USD), you have no choice but to keep prices low.

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Even for such a lauded chef, opening a restaurant with an elevated cuisine in the upand-coming area was nerve-wrecking. Though he was happy working days at the casual spot he runs with friends called The Mill and nights for Executive Chef Franco Parisi at Tapas Restaurant, he knew that the dishes he created there would never be his own. “Franco gave me my freedom and the opportunity to experiment, but it was still his menu”, says Leach. “So I talked with my wife and she said it was time now to get my name out there.” While his opening menu for Cocktail Kitchen didn’t stray too far into fine dining, his more recent revamp incorporates some of the creativity he needed to impress the judges with his award-winning Taste of the Caribbean seafood dish: a five-bite combination of Bajan-marinated snapper; coconut and cilantro-crusted conch; curried corn crème brûlée topped with roast corn and spicebraised eggplant with ginger and scotch bonnet seafood bisque; smoked herring and sweet potato croquette; and spiced conch sausage. “I’d actually never worked with conch before, so when I got the mystery basket, I cried”, he says, laughing. “But I was happy with the spiced conch sausage, blended it up with a lot of spices – curry, cumin, sriracha – then I rolled it into a cylinder and cooked it sous vide.”


DAMIAN LEACH

Photography Kenneth Theysen

Chef / Co-owner – Cocktail Kitchen

That creativity shows up in Cocktail Kitchen’s Lamb 2 Ways, which elevates a traditional recipe to gastronomic heights. The dish pairs Bajan-marinated New Zealand lamb rack with local blackbelly lamb shoulder and smoked breadfruit croquettes stuffed with Bajan goat’s milk cheese. Leach says: “Usually we’d have a bonfire on the beach and we’d take the whole breadfruit and stuff it with corned beef, tuna or saltfish and wrap it in foil. You bury the breadfruit down inside the fire, then you go drink your rum and an hour later you pull out this breadfruit. On my menu, I’m boiling the breadfruit, then smoking it to mimic the flavour of the bonfire.” For his variation on Bajan pudding and souse, he cooks pork shoulder sous vide to tender perfection and pan-fries the sweet potato pudding. And as should be expected from a chef who won Best Seafood, he doesn’t offer just one catch of the day, but three: a traditional blackened or grilled option with grilled pineapple salsa; a baked Parmesan catch with pesto cream and tomato salsa; and a coconutcrusted piña colada catch with vanilla-braised plantain purée, coconut-sweet potato mash, coriander emulsion and pickled pineapple. Some of the original menu is sticking around, though, including his bestselling CK

Burger. “You have to have a burger on the menu at St. Lawrence Gap, but it’s not a frozen burger here”, he says. Instead, it’s a home-made beef burger with mozzarella, bacon, tomato salsa and a balsamic-onion compote on a bun made by his wife. She owns a pastry shop and also makes the restaurant’s desserts, including Leach’s favourite lemon-berry-white chocolate-vanilla icebox sponge cake with frozen lemon-cream custard. Other menu keepers are the pulled porkstyle braised oxtail with goat cheese-potato croquette and the ahi tuna poke bowl with sesame rice, wakame, fresh coriander and Asian vinaigrette. “I was never a sushi person. But I saw poke on television once and then had it in New York and Chicago. I mean fresh tuna – I love that. And I’m a massive cilantro fan.” With a name like Cocktail Kitchen, it’s important for the drinks to match the level of the food. That means no corn syrupy mixes or cheap rum for the piña coladas, mojitos and frozen daiquiris. As for updating that menu, he’s encouraging his bartenders to come up with their own drinks, like Chef Parisi of Tapas encouraged him. Says Leach: “I have two great bartenders, Mex and Narissa. They’re more than talented enough to do it.” I can certainly vouch for Narissa, who expertly muddled the mint leaves for my

2018 BARBADOS RESTAURANT GUIDE

strawberry mojito, adjusted it to my preferred sweetness and then danced her way to the other end of the bar with a coconut mojito and freshly blended pineapple-topped frozen piña colada for customers at the outdoor seats of the main floor bar. And while some people just come for a snack of calamari or coconut ceviche with two-for-one drinks during the 5-7 p.m. and 10-11 p.m. daily happy hours, more and more people are coming (or sticking around) for dinner. “My focus always starts with food”, says Leach. “I want Cocktail Kitchen to be known for something really special.” For him, that also means working with his neighbours to turn The Gap back into the destination it used to be. “It’s starting to get more lively. And I don’t see that as competition; I see it as benefiting everyone.” Besides, with his recent awards, he has every reason to be confident. Once people taste his food, they’ll be coming back to The Gap soon.

COCKTAIL KITCHEN ST. LAWRENCE GAP CHRIST CHURCH

(246) 622-3017 www.ckbarbados.com

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RESTAURANT

Asian / Thai / Vegetarian

>

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

Lemongrass NOODLE BAR & GRILL

At Lemongrass, beyond a welcoming and relaxed environment, you will find fresh, healthy and delicious modern East Asian cuisine to suit any budget. With a special focus on herbs and quality flavours, as their name suggests, of course! Trained by executive Thai chefs, their team brings you a true taste of Bangkok. The restaurant prides itself in always using fresh ingredients – in fact, most of them FAZULA WEEKES

come from local farmers and suppliers. As a result, their menu changes according to the

Executive Chef

availability of fresh ingredients, so there’s always something new and exciting to try out. In order to accommodate all of their visitors’ needs, Lemongrass features a gluten-free option in their diverse noodle option menu.

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LEMONGRASS LIMEGROVE LIFESTYLE CENTRE HOLETOWN ST. JAMES

(246) 271-8265 reservations@lemongrassbarbados.com

LOCATE US | n˚6 on map | Page 136

DECEMBER TO APRIL: 11:30 a.m. to 9:30 p.m., Monday to Sunday MAY TO NOVEMBER: 5:30 to 9:30 p.m., Monday to Sunday

Open-air (covered) Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music (at dinner, Fridays, Saturdays and special holidays) DINING:

SERVING:

BAR:

No

PARKING:

Yes SAMPLE MENU

➸ SMALL DISHES

Bai Gai Grapow — 53.00

Lemongrass Chicken — 16.00

spicy mixture of seafood containing shrimp, scallops and mahi-mahi, eggplants, red and green bell peppers, white onion, bamboo shoots and fresh basil leaves

chicken tenders in our lemongrass marinade, served on a skewer accompanied by a peanut sauce

— Tuna Tataki — 20.00 rare-seared tuna with a subtle garlic, coriander and lime dressing

— Oishi Seaweed — 23.00 a light salad of Japanese-seasoned wakame seaweed and marinated baby octopus

— Tempura Shrimp — 24.00 deep-fried shrimp, coated in a light crispy batter

— Warm Chicken and Mandarin Salad — 26.00 chicken with romaine leaves, mandarin, coriander, spring onions, cashew nuts and sesame seeds, with a Thai basil and mint dressing and a hint of fresh chilli (contains nuts)

➸ SOUPS Tom Yum Goong  — 21.00 traditional Thai hot and flavoured soup with shrimp and fresh mushrooms in a fragrant broth, garnished with lemongrass, kaffir leaf and galanga

— Tom Kai  — 23.00 coconut soup made with coconut milk, mushrooms, chives and fresh tomatoes in a creamy broth with lemongrass, kaffir leaf and galanga, finished with a hint of chilli oil

➸ FROM THE WOK* Cashew Chicken — 36.00 wok-fried with fresh mushrooms, carrots, onions, butternut squash, zucchini, red bell peppers, a hint of chilli paste, cashew nuts and spring onions, finished in our signature sauce

* Served with steamed jasmine rice.

➸ NOODLES AND RICE Geang Phed traditional Thai red or green curry cooked in coconut milk along with bamboo shoots and fresh assorted vegetables, served with steamed jasmine rice, made to order — chicken 33.00 — fish 38.00 — beef 43.00 — shrimp 43.00

— Phad Thai classic wok-fried noodles with egg, julienne carrots, bean sprouts, turnips and spring onions, tossed in a tamarind sauce, served with peanuts on the side — chicken 33.00 — shrimp 43.00

➸ FROM THE GRILL Teppanyaki-style a classic Japanese dish, perfectly grilled cuts drizzled with a teriyaki sauce, served with fresh vegetables, pickled ginger, sesame seeds and steamed jasmine rice — chicken 41.00 — fish 42.00 — beef 48.00 — shrimp 57.00 — lamb 58.00

All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to parties of 5 or more. Prices and menu items are subject to change.

We offer gluten-free dishes.  Mild

 Medium

 Hot

2018 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Lobster / Seafood

>

W W W. LO 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 Art Taylor in his 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 ART TAYLOR

are available. There are jet ski and watersports operators out front along with good

Owner

parking and wheelchair access. Speedboat pickup from the West Coast can be arranged. Beachy by day, peachy by night.

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LOBSTER ALIVE 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 138

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

LUNCH:

DINNER:

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

SERVING:

SAMPLE MENU

➸ S TA R T E R S

Classic Tuna Niçoise — 65.00

Lobster Spring Rolls (2 pieces) — 32.00

with fresh yellowfin tuna

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

— Conch Samosas (6 pieces) — 36.00 deep-fried, served with a mini-salad and a dipping sauce

— Crab Backs (2 pieces) — 44.00 grilled with a Parmesan crust

➸ SOUPS Conch Chowder — small 28.00 — large 38.00

a traditional St. Vincent recipe with callaloo

— Lobster Bisque — small 34.00

— Fresh Lobster — small 115.00 — medium 145.00 — large 180.00

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:

— Lobster Thermidor an all-time classic cooked in a cream sauce with mustard and Cognac — small 150.00 — medium 175.00

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

— large 44.00

additional plate charge per person — 20.00

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

➸ MAINS

➸ SALADS

good economy for the adventurers, crab pickers will know!

Catch of the Day — 66.00 served with choice of rice or spicy chips

Garden Salad — 34.00 — Caprese Salad — 40.00 — Greek Salad

— Steak — 88.00

— regular 42.00

➸ ENDERS

— with local cold smoked salmon 48.00

Ice Creams — 14.00 — Dessert of the Day

➸ L I V E L O B S T E R F R O M T H E TA N K Lobster Crêpe — 74.00 — Lobster Pasta — 78.00

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

Range: 18.00 Ω 26.00

Kids’ and vegetarian meals available on request.

2018 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax A staff gratuity of 10% is suggested. Prices and menu items are subject to change.

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RESTAURANT

Caribbean / European / Mediterranean

>

W W W.T H E LO 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 ROY CUMBERBATCH Restaurant Manager

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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.

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LONE 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 136

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 coconut rice, coriander

➸ PA S TA A N D R I S OT TO S 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 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

— Mirin- and Soy-glazed Local Barracuda — 80.00

sautéed potatoes, sesame-ginger sauce

— 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

2018 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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INTERVIEW

The Crane Resort –

An East Coast Luxury Oasis Walking through the winding garden paths of the expansive Crane Resort, you feel as though you’ve stumbled onto the grounds of a Tudor mansion. — By Amie Watson

B

ut the warm breeze, jaw-dropping view of the Atlantic Ocean and pink-sand beach far below – a view available from the glasswindowed L’Azure restaurant, from many of the suites and from the elevator that descends to sea level – reminds you that you’re far from England. If you needed another reminder, just order a passion fruit cocktail along with a plate of L’Azure Chef Duayne Holligan’s baked barracuda with lemon and lime beurre blanc or tuna tartare with fresh papaya salsa, avocado mousse and pickled cucumber.

“People see this as a place of tranquillity. It’s the kind of place you come to rest, relax and rejuvenate”, says Annmarie Thompson, Chief Marketing Officer of The Crane Resort, the oldest continuously operating hotel in the Caribbean. Now celebrating 130 years, The Crane was founded in 1887 by Donald Simpson as an 18-room cliff-top property named after the mechanical crane used to raise and lower cargo from the beach below. The resort stayed the same for more than 90 years – a windswept nook on the rugged East Coast – until developer, owner and managing director Paul Doyle bought it in the 1980s and started expanding, with the goal of keeping the resort true to its history, says Thompson. As more buildings were added, so was a timeshare programme in the original historic hotel, followed by luxury fractional ownership in the newer accommodations. Then came the vacation club, where you buy points and choose whichever available accommodation you like

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within the property. Later, as long-time guests started thinking about living in Barbados, the first set of two- and three-bedroom private residences, owned outright, was built. Now, The Crane has grown into a full resort community, with amenities including five pools, an award-winning beach, restaurants (its ThaiJapanese restaurant Zen is the top-rated Zagat restaurant on Barbados), bars, a daily kids’ club and a local artisanal marketplace. The resort encompasses 252 hotel rooms and 16 private residences, yet it’s retained a feeling of spacious luxury. “Exclusivity was not our aim, it’s always been about attracting the type of people who would enjoy this unique location”, says Thompson. “That has definitely remained the same over the years. One of the things that’s so special about The Crane is that we’re spread over 40 acres, with lots of little nooks and crannies. Even when we’re full, our guests tell us it never feels crowded.” Thompson stepped out of the open-air reception area into the gardens to show me

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some of The Crane’s most spectacular views, luxury suites and other attractions that draw guests back again and again. What sets The Crane apart from resorts on Barbados’ West Coast? Location, location, location! What some would consider isolation here on the South-East Coast is something that Crane people seek out. Because they think: “That’s exactly where I want to be.” And we’re still close enough to things that guests can explore very easily. How does the beach compare to West Coast beaches? It’s naturally spectacular, and simply more dramatic. It’s always more rugged on this coast. Among its many accolades, Crane Beach was most recently named Best Beach in the Caribbean in a 2015 USA Today reader’s poll. The pink sand is so soft – combine this with the easterly trade winds, and you’ve got the perfect relaxation spot, surrounded by beautiful azure waters.


ANNMARIE THOMPSON

Photography Kenneth Theysen

Chief Marketing Officer – The Crane Resort

What about guests who prefer calmer waters? There’s a 1.5-acre cascading pool complex consisting of a children’s wading pool, a waterfall pool and an alfresco jacuzzi spa pool. And there’s an adults-only pool adjacent to the historic hotel. Plus, we have 132 private pools on property, in just about half our rooms. A lot of those are on rooftops, in private gardens and in side turrets on each building on the sea. L’Azure restaurant has been a fixture of the resort for a long time. Now there’s Zen, D’Onofrio’s Trattoria, The Grove Beach Bar & Grill, Bar 1887 and The Village Cafe and its ice cream bar, coffee and dessert counter full of cakes, all made in-house by your pastry chefs. What are your favourite dishes? I love the caterpillar maki at Zen. It’s just so beautiful on the plate. At The Carriage House I like the grilled shrimp kebabs. Out by the poolside with a tropical cocktail or beer, it’s perfect. As for The Village Cafe – almost everything! There are some owners who’ll be there at 7:30 a.m. to get their home-made banana ice cream every morning that they’re here.

Does The Crane host weddings? Yes, you can get married on the beach, by the pool, in the historic wedding garden or by The Carriage House with the dramatic cliff setting in the background. What do guests love about staying here? Besides the spectacular ocean views everywhere, people love how spacious the rooms are. Some of our suites have a fully enclosed private garden with a dining gazebo, private pool and lounge chairs, and the vast majority of our rooms feature full kitchens. For supplies, the general store is in the Village, there’s a shuttle to Emerald City and some of our regular guests go to Brighton Farmers Market on Saturday mornings. How were the newer rooms designed with the historic hotel in mind? The design was very much taken from the historic hotel. The inverted tray ceilings, the pickled wood, the slatted windows to let in the breeze, the rendered coral stone, the fourposter beds and the floor chests would all have been traditional back in 1887.

2018 BARBADOS RESTAURANT GUIDE

You’re constructing the second phase of the new private residences. How do these differ from the rest of the resort? The Crane Private Residences are a contemporary departure from the more traditional, colonial architecture of the main resort. Each residence is bright and expansive featuring large, airy kitchens, natural stone bathrooms with large soaker tubs and spacious private patios. Ground floor residences have a large private pool and garden, while penthouse units include a private roof terrace with dining gazebo, rooftop swimming pool and sweeping coastal views. They’re designed for long-term living and include underground parking and an elevator leading directly to the foyer of each residence – a rarity for Caribbean properties.

THE CRANE RESORT CRANE | ST. PHILIP

For more information on ownership opportunities at The Crane Resort:

(246) 416-6560 property@craneresorts.com www.craneresorts.com

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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. ANTONELLE BYER Instructor I – Food Preparation Chef

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Be sure to also try the Institute’s Golden Apple Café, known for its local cuisine and natural juices.

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MUS COVADO HOTEL POMMARINE | MARINE GARDENS HASTINGS | CHRIST CHURCH

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:

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

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

SERVING:

LOCATE US | n˚3 on map | Page 140

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

2018 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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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 BARRY TAYLOR Executive Chef / Owner

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.

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NARU SHAK SHAK COMPLEX HASTINGS CHRIST CHURCH

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

(246) 228-6278

DINING:

narubarbados@gmail.com

SERVING:

LOCATE US | n˚4 on map | Page 140

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

2018 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 / Pizza

>

W W W. P E P E N E R O B B .C O M

Pepenero Pepenero gives you a taste of Italy. The simply Italian dining experience found within their cozy location in the Limegrove Lifestyle Centre focuses on the creation of the very best traditional Italian flavours. This guides Pepenero’s team to always use the freshest ingredients and to strongly believe in supporting local businesses (most of their ingredients come from local farmers ASHNED FELIX

and suppliers). All ingredients are bought daily and the menu changes depending on

Executive Chef

the availability. Their mantra of ‘Simply Italian Cooked with Love’ is reflected in the preparation of every dish. And since the restaurant believes in catering to all their customers’ needs, it offers options for gluten intolerance and other allergies.

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PEPENERO LIMEGROVE LIFESTYLE CENTRE HOLETOWN ST. JAMES

(246) 537-6376 pepenerobarbados@gmail.com

LOCATE US | n˚8 on map | Page 136

DECEMBER TO APRIL: 11:30 a.m. to 9:30 p.m., Monday to Sunday MAY TO NOVEMBER: 5:30 to 9:30 p.m., Monday to Sunday

Open-air (covered) Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music (at dinner, Fridays, Saturdays and special holidays) DINING:

SERVING:

BAR:

No

PARKING:

Yes SAMPLE MENU

➸ S TA R T E R S Caponata — 18.00 aromatic Sicilian aubergine stew with fresh tomatoes, olives, capers and Italian herbs, served with garlic bread

— Carpaccio di Manzo — 24.00

thinly sliced beef filet, topped with an herbmarinated bean salad and arugula, tossed in lemon vinaigrette

— Gamberetti all’Aglio — 25.00

grilled shrimp tossed in our garlic, Parmesan, chilli and parsley butter sauce

— Antipasto — 30.00

chef ’s selection of fresh cold cuts Italian meats and cheeses

➸ SALADS AND SOUP Insalata di Rucola — 20.00 rocket leaves gently tossed in lemon vinaigrette with marinated sun-dried tomatoes, toasted almonds and shaved Parmesan

— Insalata Caprese — 21.00

fresh mozzarella and tomato salad on a bed of lettuce leaves, topped with basil pesto oil

— Zuppa di Pesce — 25.00

aromatic Sicilian fish soup broth with fresh salmon, fresh tomatoes, crostini and fresh herbs

➸ PIZZAS Margherita — 32.00 tomato sauce, mozzarella, fresh basil and extra-virgin olive oil

— Il Giardino — 33.00

Qualcosa di Nuovo — 36.00 artichoke hearts, fresh mushrooms, ham, tomato sauce and mozzarella

— Salmone — 40.00

fresh salmon, fresh tomatoes, capers, garlic, mozzarella, parsley and dill

➸ PA S TA S Spaghetti Bolognese — 34.00 traditional Italian ragu meat sauce, topped with Parmesan, fresh parsley and smoked paprika

— Gnocchi alla Puttanesca — 35.00

potato gnocchi tossed in our traditional puttanesca sauce of anchovies, fresh tomatoes, olives, capers and fresh herbs, finished with Parmesan

— Fettuccine Alfredo

rich cream, Parmesan and pecorino Romano sauce, with hints of nutmeg, finished with fresh parsley — with chicken 35.00 — with shrimp 46.00

➸ MAINS Chicken Parmigiana — 38.00 lightly breaded chicken breast, topped with tomato sauce, mozzarella and Parmesan, served with linguine tossed in marinara sauce

— Mediterranean Mahi-mahi — 42.00

grilled mahi-mahi in an aromatic sauce of fresh tomatoes, garlic, olives, capers and herbs, served with potatoes Lyonnaise

— Grilled Salmon — 47.00

goat cheese, fresh tomatoes, caramelised onions, red onions and spinach, drizzled with garlic oil

panko- and herb-crusted salmon, served with freshly grilled green beans or a side salad and herb-toasted bread

grilled eggplant Parmigiana, topped with fresh basil and Parmesan cheese

Gluten-free choices available for pastas and pizzas.

— Parmigiana di Melanzane — 35.00

2018 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 5 or more. Prices and menu items are subject to change.

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

THE

GUILTY PLEASURE

Cocktail

by Bartender Rosemary Nembhard and Mixologist Anderson Browne of Lone Star

Rosemary Nembhard has worked at The Lone Star Boutique Hotel and Restaurant since it opened 20 years ago.

S

ince then, the prime location on the Platinum Coast has seen a steady stream of well-heeled clients – and the reason is clear when you step through its doors to the beachside open-air restaurant and patio and stare into the endless baby blue water, which sparkles as it flows over the pristine white sand. Plenty of sundowners come for the view, she says, which is something she still appreciates after all her time here. Nembhard says a lot has changed in 20 years (though regulars still know to come for the

78

weekly Sunday roast and apple pie), including the recent addition of a wood-fire stone pizza oven. But behind the bar, the biggest change is the shift to using more fresh fruits and new flavour combinations. She says: “I’m actually pretty shy, but I love mixing drinks and I enjoy when people say to me: ‘wow, it’s good.’” This cocktail, a combination of fruit and chocolate, is a collaboration with budding mixologist Anderson Browne, who also works at the restaurant and with whom Nembhard often comes up with new drink ideas. “I like

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the chocolate and the strawberries”, she says, smiling and making a popping sound to describe the sweet-and-fruity flavour. “It’d be a lovely drink for Valentine’s Day or something of the sort”, she says. “We ladies like a little sweet.” The drink is also adjustable to your preferred level of chocolate, from just a little to death-by-chocolate; sip from the middle of the cocktail with a straw and it’s a chocolate tease, but suck up the chocolate syrup deposited at the bottom of the martini glass and it’s a true guilty pleasure.


ROSEMARY NEMBHARD

ANDERSON BROWNE

Bartender – Lone Star

Mixologist – Lone Star

Guilty Pleasure Makes 1 cocktail

INGREDIENTS 2 tbsp. chocolate syrup 1 ½ oz. Mount Gay Premium White rum 1 oz. DeKuyper Crème de Cacao White ½ oz. Triple Sec 2 oz. strawberry purée

Instructions 1. Pour a little chocolate syrup into the bottom of a martini glass and pull a couple of streaks up the sides. 2. Combine the remaining ingredients in a shaker with ice. 3. Shake, then strain into the martini glass. Garnish with a chocolate-coated strawberry.

BARTENDER’S TIP To make the strawberry purée, combine a handful of strawberries with a few teaspoons of sugar in a blender. Blend and adjust sugar to taste. The amount you’ll need will depend on the sweetness of the berries.

CHOOSE YOUR CHOCOLATE

Photography Kenneth Theysen

Nembhard uses a squeeze bottle of Hershey’s chocolate syrup for the bottom and sides of the martini glass, but any chocolate syrup will work. She gets The Lone Star’s kitchen to make the chocolate-coated strawberries for her. For those of us without a kitchen staff, here’s how to make them yourself: 1. Gently melt 3 oz. (about ½ cup) of dark chocolate chips or chopped dark chocolate in a double boiler, saucepan or microwave. 2. Wash and dry the strawberries and dip into the chocolate one by one. 3. Place on a parchment-lined baking sheet and refrigerate or freeze until hardened.

2018 BARBADOS RESTAURANT GUIDE

79


RESTAURANT

Caribbean / International

>

W W W. P O R T S TC 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 LU 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. WILWORE JORDAN Head Chef

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PORT ST. CHARLES 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˚6 on map | Page 135

ENTERTAINMENT:

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

➸ SOUPS Hot Soup of the Day — 16.00 — Chilled Organic Tomato and Orange — 16.00 toasted bread strips, pesto oil

➸ SALADS* Caesar Salad — 28.00 sun-dried tomatoes, Parmesan cheese, garlic croutons

Caribbean Jerk Pork – Grilled Hoagie — 45.00 honey goat cheese, apple spread

— Home-made 6-oz. Beef Burger — 45.00 — add cheese 4.00 — add bacon 6.00

pickle, onion ring and coleslaw

— 6-oz. Caribbean Lobster Burger — 49.00 grilled sweet bun, vegetable slaw, pickle

— A Composition of Melons and Prosciutto — 28.00

* Served with your choice of either fries

smoked and marinated melons, goat cheese fondue, arugula, mint vinaigrette

➸ M A I N CO U R S E S

— A Salad of Whole-grain Quinoa — 32.00 roasted and natural vegetables, mushroom, arugula, balsamic reduction

— Crispy Bacon and Arugula Salad — 32.00 pineapple, local tomato, cucumber, avocado, cilantro, spicy coconut dressing

— Chef’s Caribbean Lobster Salad — 55.00 crispy bacon, cucumber, mango, tomato, citrus dressing * Add chicken $22.00, shrimp $22.00, flying fish $22.00, beef $22.00.

➸ S A N D W I C H E S ** The Yacht Club Sandwich — 40.00 grilled chicken, ham, bacon, lettuce, tomato, herbed mayonnaise

— Bajan Flying Fish Cutter — 42.00 pickle, vegetable slaw, tartare sauce

or garden salad.

Pasta of the Day — 25.00 — add bolognaise 22.00 — add shrimp 22.00 — add chicken 22.00

Alfredo, pesto cream, marinara

— Asian Stir-fried — 36.00 chow mein, vegetables, baby corn, sesame seeds, Oriental sauce

— West Indian Curry — 42.00 — add chicken 22.00 — add shrimp 22.00 — add fish 22.00 — add beef 22.00

basmati rice, vegetables, poppadum, mango chutney

— Catch of the Day — 55.00 grilled, blackened or pan-fried, pineapple salsa and a choice of 2 sides (mashed potatoes, quinoa, basmati, steamed vegetables, garden salad, fries)

— 8-oz. Certified Angus Beef Rib-eye Steak — 69.00

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

garden salad, soft herbs, hand-cut steak fries

2018 BARBADOS RESTAURANT GUIDE

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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

W W W. P R I M O B A R A N D B I S T R O.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. Primo’s boardwalk lounge now features the LARRY ROGERS Executive Chef / Director

most delectable thin-crust pizzas, perfect while enjoying a cocktail by the sea. Eat, drink and relax in a chic setting overlooking the picturesque bay of St. Lawrence Gap.

JASON GITTENS Head Chef

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PRIMO 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˚4 on map | Page 143

SAMPLE MENU

➸ S TA R T E R S

➸ ANGUS BEEF

Spicy Caribbean Fish Goujons — 30.00

Roast Beef Teres Major — 86.00

with Bajan aïoli

zucchini fritti with creamy leeks, crushed new potatoes and bacon

— Chicken Liver Pâté — 32.00 with Melba toast and onion jam

— Pickled Octopus and Breadfruit — 37.00

with soused cucumber and tomato-chilli fondue

— Mussels Marinière — 38.00 simply steamed in white wine, garlic and lemon-parsley butter

— Coconut Shrimp — 38.00 with a sweet curry dip

— Oysters Rockefeller — 39.00

— 10-oz. Rib-eye Steak — 96.00 with green peppercorn sauce, grilled asparagus, home fries and onion rings

— 7-oz. Black Angus Beef Tenderloin — 115.00

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

➸ FROM THE SEA Spicy Primo Jambalaya — 64.00 with seasonal vegetables, shrimp, chicken and pork

served on the half-shell

— Caramilised Scallops — 85.00

➸ PA S TA S

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

Mushroom Risotto — 43.00 with leeks and white truffle oil

— Sesame-seared Yellowfin Tuna — 86.00

with grapes, ricotta and gremolata

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

— Pulled Pork Pappardelle — 48.00 — Mac and Cheese — 64.00

with broccoli, lobster and shrimp

➸ F R O M T H E FA R M West Indian Chicken and Vegetable Curry — 63.00 on dhal roti skin, steamed rice, tomato-raisin chutney

New Zealand Lamb Shank — 69.00 braised in chilli, served with a vegetable moussaka and rosemary jus

— Seafood Sampler Plate — 87.00

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 — 80.00

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

2018 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Breakfast / French / Healthy Café

>

W W W. FA C E B O O K .C O M / R E L I S H B A R B A D O S

Relish EPICUREA

If you relish a unique dining experience on the West Coast of Barbados, Relish Epicurea awaits you. It's the only place you'll find all day breakfast being served, complete with renowned Illy coffee. Their creative roots menu features plenty of island flavours crafted from fresh ingredients, with a recent big hit being their niçoise salad featuring 6 oz. of sashimi-grade tuna. As you settle into the Relish vibe, check out their “off the wall” wine, ALISON KERN Owner

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gourmet goodies and Relish Island line. Relish Epicurea embraces experimentation, deliciousness and the thrill of discovery, in a cosy, comfortable and chic atmosphere.

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RELISH LIMEGROVE LIFESTYLE CENTRE | HOLETOWN | ST. JAMES SIMPSON MOTORS | WARRENS | ST. MICHAEL MASSY STORES SUPERMARKET | HOLETOWN | ST. JAMES

(246) 537-0077 alison@relishepicurea.com

n˚9 on map | Page 136 LOCATE US |

n˚7 on map | Page 135 n˚10 on map | Page 136

DECEMBER TO APRIL: 9:00 a.m. to 7:00 p.m., Monday to Saturday and 9:00 a.m. to 3:00 p.m., on Sundays MAY TO NOVEMBER: 9:00 a.m. to 5:00 p.m., Monday to Saturday and 9:00 a.m. to 3:00 p.m., on Sundays DINING: Indoors (air-conditioned) – Outdoors (courtyard) SERVING: Breakfast – Lunch – Early-bird dinner specials (Dec. to Apr.) ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU

➸ B R E A K FA S T P L AT E S Relish Raver — 40.00 eggs your style, bacon, croissant and veggie hash

— French Toast and Eggs — 40.00 with Cumberland sausage

— Corned Beef Hash and Eggs — 40.00 with poached eggs, Relish ketchup and pickled cucumber

— Salmon Scrambled — 45.00

Sweet Potato and Kale Salad — 40.00 with sweet potato, celery, garbanzo beans, lemony yoghurt toss, massaged kale, red onions and curry vinaigrette

— Waldorf Salad — 40.00

romaine lettuce with apple, celery, walnuts, grapes, Greek yoghurt dressing, lime peel and raisins

— Niçoise Salad — 45.00

with asparagus and dill pesto

with seared tuna, mixed leaves, sweet potatoes, poached eggs, olives, cherry tomatoes, pickled beans, creamy lemon dressing and toasted sesame seeds

with veggie hash and Relish ketchup

➸ H OT P L AT E FAVO U R I T E S *

— Country Sausage and Scrambled Eggs — 45.00 — Rib-eye — 55.00

with eggs, mushrooms and onions

➸ OMELETS British — 40.00 with bacon, Cheddar and veggie hash

— Bajan — 40.00

with flying fish (doubled-dipped in egg) and veggie hash

➸ WA F F L E S Belgian — 35.00

Roasted Salmon — 50.00 with cracked pepper, kosher salt and lemon drizzle

— Rib-eye Steak

— with mushrooms and onions 65.00 — with blue cheese, mushrooms and onions 75.00

— Seared Duck — 70.00 with wild berry sauce

* Each plate comes with choice of quinoa and roasted vegetables, power salad, garden salad, pan-roasted potatoes, vegetables and daily sides.

with mixed berries and whipped cream

— Smoked Salmon — 45.00

➸ R E L I S H P L AT T E R S

with eggs, cream cheese and dill

Mixed Cheeses — 45.00

➸ RELISH SALADS

— Mixed Meats — 55.00

Power Salad

with baguette, mustard and mixed pickles

with arugula, mixed gourmet leaves, broccoli, sprouts, beans, toasted walnuts and quinoa, topped with a light lemon vinaigrette — salad only 30.00 — with boiled eggs 35.00 — with sesame-seared tuna 40.00 — with smoked salmon and cream cheese dressing 40.00

with fruit, cheese biscuits and chutney

— Seafood — 55.00

a daily selection of fresh market produce with crusty bread, Sable & Rosenfeld cocktail sauce

2018 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax. No service charge. Tipping at your discretion. Prices and menu items are subject to change.

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A

F

C

G

D

B

H

E

A

Naydene Gonella

B

Alexanda Pupo

C

Vishni Gopwani

F

Heidi Berger

G

Tracey Williams

H

Susan Mains

D

Lorna Wilson

E

Catherine Fortet-Chee-A-Tow


C

SHOWCASING THE FINEST COLLECTION OF

BARBADIAN AND CARIBBEAN ART The only art gallery in Barbados 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


INTERVIEW

A Two-Michelinstarred Chef comes to Daphne’s Italian Restaurant For Chef Michele Blasi, the goal is perfection. — By Amie Watson

T

he Italian chef recently arrived at Daphne’s from London’s acclaimed Enoteca Turi, after working in fine dining restaurants from Singapore to Tokyo to Rajasthan and an extended period as a partner and Head Chef at two-Michelin-starred Sadler restaurant in Milan. He was drawn to Barbados, like so many others, by the white sandy beaches and the promise of tropical paradise, but also by the challenge of turning Daphne’s Italian restaurant into one of the best restaurants on the island. “For me, it’s important to give one perfect experience for every guest”, he says. “It’s not a job; it’s a passion. I’m a real Italian. We love to stay at the table. We love to eat with family and friends. We love cooking. It’s not just food for us.”

One of Blasi’s favourite parts of working around the world is exploring local markets and using what’s available to inspire his seasonal menu. “In Barbados, the local fish is amazing”, says Blasi. “We have tuna, red snapper, mahi-mahi, amberjack. We also have a very nice pork. One of the best chicken I tasted in my life is here because they’re free range. And sometimes we use local blackbelly lamb, which we stew like pork belly with red wine and vegetables, mince it and make a kind of ravioli called cappelleti that we sauté with pumpkin, butter and sage and serve with some toasted Parmesan croutons.” Rest assured, however, that while he loves discovering local ingredients, the mozzarella di bufala and Parmigiano come from Italy. And finishing a meal at Daphne’s with a pink grapefruit and Campari icy granita is like tasting Sicilian sunshine. Chef Blasi took a break before a private

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group arrived for a buffet dinner on the beach to speak with me about innovation in Italian cuisine, studying pastry with Alain Ducasse and when you’re allowed to add black truffle to a dish (and when you’re not). Since you’ve arrived, you’ve updated the menu at Daphne’s. Are there some dishes that can never change? There’s an evolution in Italian food. In Italy, you can find the traditional foods you eat at home in a rustic restaurant called a trattoria. At fine dining restaurants, they also prepare traditional dishes, but in a modern way. They mix classic ingredients with modern touches, which is what I like to do here. Like the grilled yellowfin tuna with garlic- and chilli-sautéed spinach, I add candied ginger on top. But if I make spaghetti with bolognese, you don’t put the truffle on the top. No. Bolognese is bolognese. Parmigiana is parmigiana.

MENUBARBADOS.COM

You’re known for your starter size and main course home-made pastas and risottos, but you also have a classic eggplant and zucchini parmigiana; a summer Roman-style chicken saltimbocca with Parma ham, celeriac mash and fried artichokes; a beef tenderloin with red wine and mushroom sauce; and a grilled lobster with gnocchi. What are your favourite dishes? I don’t have one plate that I love more than the other. Every plate is my baby. What inspires you in the kitchen? I love creating new recipes. When I come up with a plate, I try to remember all the flavour of when I was a child and my mother and grandmother cooked for me, but I present it in a modern way. For me it is very important to give a colour, flavour and fantasy in every dish. I soak foie gras of duck in Marsala wine for 36 hours then make it like salami with walnuts and raisins and we serve it with our confit orange.


MICHELE BLASI

Photography Kenneth Theysen

Executive Chef – Daphne’s

How do you cook your catch of the day? We use a wide range of fish for the day, like mahi-mahi, barracuda or snapper. We grill it blackened or plain and make a pizzaiola sauce of tomato sauce blended with capers, basil and red onion. We serve this sauce with quinoa boiled with lemon and afterwards we make a zucchini lyonnaise with sautéed zucchini, celery and carrots. You also do pastry? I think pastry is very important in the kitchen. I went to Paris and did a pastry course with Alain Ducasse. At Daphne’s, I like the passion fruit-filled pineapple ravioli with exotic fruit and vanilla ice cream. How do you cater to guests with different tastes, from all over the world? Here in Barbados, some guests stay for two months, but often you have guests that change

every week. And sometimes the same plate you offer to one group will be too fine dining – I remember the beets with grappa-pear sauce – but some people said it was one of the best main courses they’d eaten. Do you often come out of the kitchen to speak with guests? Sometimes I’m very busy, but normally I like to go out and explain my menu to the guests. Some recipes are the same they’ve been offering here for years and the regular guests want those recipes. But if I see people in front of me who want to try a new experience or if they ask me, I like to give some options. I think it’s important for the guest to describe what they want because we try to cater to both. Do you offer gluten-free and vegetarian options?

2018 BARBADOS RESTAURANT GUIDE

My menu is very rich in gluten-free and vegetarian options. We have gluten-free pasta and we can do a fresh pasta made with cassava if you call in advance. Daphne’s has one of the most tranquil settings on the West Coast, with gorgeous views of the water. But do you get to enjoy the beach much yourself? The best thing in Barbados is that, when I have the chance, I go to the beach. The weather is amazing. It’s priceless.

DAPHNE’S PAYNES BAY ST. JAMES

(246) 432-2731 www.daphnesbarbados.com

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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 after-dinner drinks too. CEDRIC ALLEYNE Chef

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MENUBARBADOS.COM


S CARLET 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˚11 on map | Page 136

SAMPLE MENU

➸ L I T T L E D I S H E S G R E AT TO S H A R E

➸ FISH

Marinated Olives — 28.00

please ask your waiter

with grilled focaccia, olive oil and balsamic

— Asian-marinated Chicken Skewers — 32.00 with a warm peanut sauce

— Five-spice Seared Rare Tuna — 34.00 with cucumber ribbons

➸ SALADS Indian-spiced Puy Lentils — 46.00 with roasted butternut squash and crumbled goat cheese

— Thai Beef Salad — 57.00 seared beef and noodle salad with a sesame-honey-ginger-soy dressing

Local Fresh Fish of the Day — 69.00 — Prawn and Coconut Curry — 72.00 with fragranced basmati

➸ M E AT S Home-made 6-oz. Beef Burger — 48.00 topped with your choice of either blue cheese and caramelised onions or bacon and mature Cheddar, served with house fries

— ‘Baxter’s Road’ Chicken — 61.00 – 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 — 20.00

➸ 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 — 59.00

— Basilique — 22.00

served with a house salad

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

— Linguine — 60.00 with creamy pesto chicken

— Scarlet Rocks! — 22.00 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.

2018 BARBADOS RESTAURANT GUIDE

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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 cast-iron 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, DAVID RUCK

just steps away from after-dinner entertainment.

Food and Beverage Assistant

BIRCHMORE GRIFFITH Owner

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STEAK HOUSE GRILL 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 143

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.

2018 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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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 drinks. 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 FRANCO PARISI

people enjoying his creations. Locals and tourists alike flock to enjoy a glass of wine from

Chef / Co-owner

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.

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MENUBARBADOS.COM


TAPAS MAIN ROAD HASTINGS CHRIST CHURCH

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:

(246) 228-0704

DINING:

info@tapasbarbados.com

SERVING:

LOCATE US | n˚5 on map | Page 140

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

➸ TA PA S

➸ M A I N CO U R S E S

Range: 8.00 – 19.00

Range: 46.00 – 90.00

Tuna Carpaccio

Fish Pot (caciucco)

thinly sliced raw tuna with an olive and caper dressing

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

— Salt and Pepper Shrimp with sweet chilli sauce

— Chicken Liver Pâté

with mango chutney and crostini bread

— Pork and Cabbage Spring Rolls with sweet chilli sauce

➸ S TA R T E R S 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

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

— Tuna Tartare

with lemon zest, grapefruit citronette and balsamic pearls

— Duck Ravioli

parcel of pulled duck in Parmesan crust and truffle essence

— Spaghetti Mare

mussels, clams and shrimp with garlic, white wine and tomato sauce

— Lobster and Shrimp Linguine

in a garlic and roasted tomato sauce

— Grilled Mixed Seafood

grilled catch of the day, jumbo shrimp, cuttlefish and green mussels on mixed leaf salad

— Rack of Lamb (chops)

with pesto-crushed new potatoes, sweet pepper salad and charred red pepper emulsion

— Trio of Angus Beef Filet Mignon (9 oz.) sweet potato and peppercorn sauce, truffled potato cake and mushroom sauce, blue cheese cake and cheese sauce

➸ DESSERTS

— Goat Cheese

Range: 15.00 – 26.00

wrapped in grilled vegetables and pankocrusted, served with butternut squash timbale and roasted pepper coulis

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

Napoleon — Tapas Dame Blanche

flourless brownie with vanilla ice cream and chocolate cover

— Tempura Banana Kebab

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.

deep-fried in cinnamon tempura with vanilla ice cream and caramel sauce

2018 BARBADOS RESTAURANT GUIDE

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> COVER

SHOOT

...Continued from page 23

DAMIAN LEACH Chef / Co-owner Cocktail Kitchen

Damian Leach opened Cocktail Kitchen in July 2016 and has been earning a solid reputation for locally inspired fine dining ever since. After training in Barbados in culinary arts, he packed his bags for Le Cordon Bleu in Ottawa. He then returned home to work at The Courtyard, The Cliff and finally Tapas, where he spent six years learning from Chef Franco Parisi. In 2016, he won Barbados Chef of the Year and Caribbean Chef of the Year, was awarded a Governor General’s Award of Excellence, and became a member of the Taste of the Caribbean Hall of Fame at the annual Miami competition. A double gold medal winner at the same event in 2017, Leach has also been invited to cook at events in New York, London and Washington, DC. When not winning awards, he can be found at his restaurant in the St. Lawrence Gap cooking Bajan-marinated rack of lamb and smoked breadfruit croquettes.

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MENUBARBADOS.COM

BIRTH YEAR:

1985.

BIRTH PLACE:

Bridgetown.

BIRTH COUNTRY:

Barbados.

FAVOURITE FRUIT:

Dunks (a Caribbean fruit).

FAVOURITE VEGETABLE: FAVOURITE SPICE:

Cauliflower.

Cumin.

FAVOURITE DISH:

Hard to pick one specific dish, but I love lamb.

FAVOURITE WINE:

I do enjoy wine but I’m more of a whisky fan…

Laphroaig 10 Years is my fav!!! FAVOURITE KITCHEN TOOL: FAVOURITE FOOD CITY:

Sous-vide immersion circulator.

Chicago.

FAVOURITE VACATION PLACE:

Melbourne, Australia.

A CHEF WHO MOST INSPIRES YOU:

Grant Achatz.


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 largescale projects, Theysen was the natural choice when it came to choosing a photographer that would cover Aruba’s extensive and varied restaurant scene. Theysen’s esthetic 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.

BIRTH YEAR:

1971.

BIRTH PLACE:

Gallarate, Varese.

BIRTH COUNTRY:

Italy.

FAVOURITE FRUIT:

Mango, berries and figs.

FAVOURITE VEGETABLE: FAVOURITE SPICE:

Garlic, sweet peppers, mushrooms, asparagus…

I love to work with fresh herbs, every single one

has a distinct flavour that can totally change your dish, from basil to rosemary, sage, thyme, dill, coriander. FAVOURITE DISH:

Chefs don't really have favourite dishes, as cuisine

can be so vast. I just enjoy good food, from Michelin-starred restaurants to a pizza place or street food. When you eat something

FRANCO PARISI

that brings back memories from your childhood or from a place you visited, that is the best.

Chef / Co-owner

FAVOURITE WINE:

Tapas

Wine is like food: the smell, the taste, the colour…

so much to pick from! When you have a great wine perfectly paired with what you’re eating, that makes it perfect.

Born in a small town nestled between the Alps and Milan, Chef Franco Parisi has a world’s worth of fine dining experience to his name. After studying in Italy, he took a job at Zafferano Restaurant in Knightsbridge, England, helping perfectionist Chef Giorgio Locatelli earn a Michelin star. The long hours and hard work paid off when, five years later, Parisi opened his own highly-acclaimed Italian restaurant, for the same restaurant group. When the company was sold, he travelled to Australia, Spain and finally Barbados, where he worked for tennis player David Lloyd’s restaurants, La Bella and Mullins, before becoming executive chef at Lone Star. Seven years later, he opened Tapas with friend and partner Alfredo Giovine. Now, he has three Michelin stars of his own: his wife Cindy and children Mia and Luca.

FAVOURITE KITCHEN TOOL:

Besides my knives that come in all different

shapes, I like a blender and chinois for my sauces, a manual pasta machine and mandoline. Every tool has a purpose. FAVOURITE FOOD CITY:

London, Chicago, New York, Sydney…

so much to see, so much to try. FAVOURITE VACATION PLACE:

I never stick to one place.

A CHEF WHO MOST INSPIRES YOU:

2018 BARBADOS RESTAURANT GUIDE

Giorgio Locatelli.

WANT TO APPEAR IN THIS MAGAZINE ? CONTACT MIKE POWER AT

mike@menuaruba.com

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SEA IS

CALLING

Photography Kenneth Theysen

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MENUBARBADOS.COM


2018 BARBADOS RESTAURANT GUIDE

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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. DUAYNE HOLLIGAN Executive Chef

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THE CARRIAGE HOUSE THE CRANE RESORT CRANE | ST. PHILIP

12:00 noon to 5:00 p.m., daily 10:00 a.m. to 6:00 p.m., daily

LUNCH: BAR:

(246) 423-6220 dining@thecrane.com

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

SERVING:

LOCATE US | n˚8 on map | Page 135

SAMPLE MENU

➸ APPETISERS

➸ KIDS’ MENU

Garden Salad — 22.00

Hot Dog — 16.00

sweet peppers, sun-dried tomatoes, cucumbers, red onions, honey-mustard dressing

and French fries  

— Caesar Salad — 28.00

and French fries  

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

➸ 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

— Chicken Fingers — 20.00

➸ FROM THE GRILL* BBQ Chicken — 36.00 choice of breast or leg, BBQ sauce

— Banks Beer-battered Mahi-mahi — 38.00 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.

➸ SANDWICHES 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 — 36.00

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

2018 BARBADOS RESTAURANT GUIDE

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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 PAUL OWENS

lounge are available for private functions. Reservations are recommended.

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) 233-5869 info@thecliffbarbados.com

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

SERVING:

LOCATE US | n˚12 on map | Page 136

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

2018 BARBADOS RESTAURANT GUIDE

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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.

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JÉRÉMY DUPIRE

If you’re looking for a relaxing lunch, laid-back dinner, or just want to gaze at the sea

Head Chef

over a cocktail from the dramatic panorama bar, The Cliff Beach Club is not to be missed.

MENUBARBADOS.COM


THE CLIFF BEACH CLUB 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˚13 on map | Page 136

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

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

— Gratinéed Clams — 55.00

➸ DESSERTS

parsley and garlic butter

tatin-style

— 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

Caramelised Apple Tart — 30.00 — 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

2018 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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C O C K TA I L R E C I P E

THE GOLDEN JUBILEE

Cocktail

by Bartender Harold Shepherd of Harold’s Bar

When Harold Shepherd mixed his first drink behind the bar at The Sandpiper in 1999, he’d already been working at the West Coast resort for a decade.

A

few years into his tenure, he decided to try selling beer to guests on the beach, loading up mobile cooler boxes topped with a makeshift countertop each morning and wheeling his setup along the beach. “Every day I’d run out of beer”, he says. “And the rest is history.” Well, not quite. It was eight years before the non-mobile version of his cabana-style bar and lunch destination was first constructed – and another four before the engraved wooden sign that bears his name was hung from the bar’s ceiling beam. Made by a repeat guest who loved Harold and thought his name ought to be “in lights”, it appeared overnight as a surprise.

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That was when the Beach Bar officially became Harold’s Bar and the sign has been swinging in the Barbados breeze ever since. Another change was that he started selling more cocktails than beer. Now, he boasts a novel-sized drinks menu in addition to a fourpage, non-alcoholic menu for kids, with many of the non-alcoholic options named after resort guests. And while there’s no shame in picking up the leather-bound kids’ menu for a nonalcoholic option, he also slips virgin cocktails into the adult menu, so you can sip a Sue Slinger at 9 a.m., when the bar opens every day. Harold added this cocktail, the Golden Jubilee, last year along with a second called the 246 Fifty (a refreshing mix of rum, Falernum, peach purée and pineapple juice with fresh ginger and mint) in honour of Barbados’ 50 years of independence. The Golden Jubilee is all Bajan: it is made with local spirits and mango juice… and even the golden cane sugar for the sugar rim is local.


HAROLD SHEPHERD Bartender – Harold’s Bar, The Sandpiper

Golden Jubilee Makes 1 cocktail

INGREDIENTS 1 ½ oz. Mount Gay Eclipse rum 1 ½ oz. Malibu rum 3 oz. mango purée 3 oz. mango juice 1 lemon wedge Golden cane sugar for the rim

Instructions 1. Wipe the rim of a martini glass with the lemon wedge, then twist the rim in a small plateful of cane sugar. 2. Combine the rums, mango purée and mango juice in a cocktail shaker with ice. 3. Shake, then strain into the martini glass up to the rim.

Photography Kenneth Theysen

AN AWARDWINNING BARTENDER People come from all over the island for Harold’s cocktails, to relax and have lunch on the umbrella-topped patio that extends over the beach. But people mostly return for Harold himself, who in 2002 was awarded “Caribbean Employee of the Year” by the Caribbean Hotel Tourism Association. Fortunately, for both his current and soon-to-be fans, he has no plans to leave anytime soon. “It’s a journey that I still enjoy”, he says.

2018 BARBADOS RESTAURANT GUIDE

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RESTAURANT

International / Mediterranean / Seafood

>

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

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 STEPHEN BELGRAVE Head Chef

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the fresh bounty of the sea. The Fish Pot restaurant offers a truly gourmet experience in delightful surroundings.

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THE FISH 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˚9 on map | Page 135

Casual No

SMOKING POLICY:

BAR:

Smoking not permitted

PARKING:

Yes SAMPLE MENU

➸ S TA R T E R S

➸ PA S TA S

Hot and Cold Soup of the Day — 18.00 — Thai Fish Cakes — 34.00

Linguine or Penne

spicy tomato jam, basil oil

— Pulled Pork Spring Rolls — 34.00 aged soya, green apple chutney

— Cajun Fried Calamari — 35.00

with a choice of Alfredo sauce with spinach, pesto, roasted tomato and oregano or garlic and chilli olive oil — with flying fish 46.00 — with chicken 48.00 — with seafood 50.00 — with shrimp 52.00 — with lobster 56.00

anchovy and Parmesan mayo

— Grilled Red Curry Octopus — 35.00 apple, chickpea and cucumber salad, mint and lemon dressing

— Grilled Tandoori Chicken Taco — 35.00 chilli-black bean compote, sambal crème fraîche

— Ahi Tuna Poke — 36.00

avocado, mango salsa, cilantro yogurt, tortilla crackers

— Grilled King Prawns — 45.00

➸ M E AT S * Marinated Chicken Brochette — 55.00 mushrooms, peppers, red onions, spicy lentil velouté

— Blackened Pork Loin — 60.00

red pepper chutney, thyme gravy

— Grilled 8-oz. Rib-eye Steak — 64.00 garlic and black olive butter

— Halperns’ 8-oz. Metro Filet — 95.00 Roquefort-infused jus

thyme, lemongrass and garlic butter

➸ F I S H A N D S E A F O O D * ➸ S A L A D S

Catch of the Day — 50.00

Caesar Salad

the chef ’s daily creation

garlic croutons, sun-dried tomatoes, Parmesan, creamy garlic dressing

— Seared Herb-crusted Tuna — 55.00

— regular 30.00 — with flying fish 45.00 — with chicken 45.00 — with octopus 48.00 — with shrimp 50.00

black bean-chilli compote, wilted greens, roasted tomato coulis

— Cumin-crusted Salmon — 58.00

hearts of palm, cilantro, pickled beetroot and feta crumbs

mixed leaves, basil butter or herb and chilli oil

— Orange-infused Quinoa Salad

— regular 30.00 — with flying fish 45.00 — with chicken 45.00 — with octopus 48.00 — with shrimp 50.00

warm Greek salsa

— 1/2 Caribbean Lobster — 95.00

* Served with choice of basmati rice, French fries, garlic mash or sweet corn risotto.

2018 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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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 Ă 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. ADOLPHUS WATTS

And when you mix that with a superb meal, well... you know you’re at the right place!

Executive Chef

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THE GARDEN TERRACE SOUTHERN PALMS BEACH CLUB & RESORT HOTEL ST. LAWRENCE GAP | CHRIST CHURCH

(246) 428-7171 info@southernpalms.net

LOCATE US | n˚6 on map | Page 143

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.

2018 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Barbadian / Caribbean

>

W W W. A N I M A L F LO 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 MANNIE WARD

(Manuel) Ward, has grown up in the tourist industry in Barbados and has been

Owner

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.

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MENUBARBADOS.COM


THE RESTAURANT 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 Open-air Lunch ATTIRE: Casual BAR: Yes PARKING: Yes

animalflowercave@outlook.com

DINING:

facebook.com/animalflowercave

SERVING:

LOCATE US | n˚10 on map | Page 135

SAMPLE MENU

➸ APPETIZERS Bajan Fish cakes — 18.00 a traditional Barbadian recipe, salted cod, Scotch bonnet pepper, herbs and spices, served with a Marie Rose sauce

— Spicy Grilled Chicken Liver Sate — 18.00 served with crackers

— Saltfish Buljol — 26.00 served with grilled breadfruit

— Mini Jamaican Beef Patties — 26.00 spicy beef, onions and curry in puff pastry crust

— Shrimp Cocktail — 26.00

baby shrimp poached in a spicy broth, served with a mango-pepper sauce

— Pickled Conch and Seacat — 33.00 served with grilled breadfruit

➸ SALADS Caesar Salad traditional Caesar salad, romaine lettuce, roasted Parmesan croutons and grated Parmigiano-Reggiano, tossed in a creamy garlic dressing — regular 26.00 — with flying fish 37.00 — with grilled chicken 39.00 — with shrimp 43.00

— Quinoa Salad

grilled red peppers and eggplant, feta cheese, mint, parsley, fresh lime juice and mixed leaves — regular 29.00 — with flying fish 40.00 — with grilled chicken 42.00 — with shrimp 46.00

➸ SANDWICHES Vegetable Roti — 22.00 eggplant, zucchini, spinach, chives and chickpeas simmered in our spicy curry sauce and wrapped in a roti skin

Pulled BBQ Chicken Sandwich — 25.00 roasted chicken marinated in our own secret spice mix, coleslaw, lettuce and tomato, served on a salt bread roll

— Traditional Flying Fish Cutter — 25.00 flying fish marinated in our home-made Bajan seasoning, breaded, deep-fried and served on a hoagie roll

— Baked Ham and Cheese Cutter — 26.00 we do it the Bajan way, lettuce and tomato on a hoagie roll

— Shrimp Po’Boy — 28.00

breaded baby shrimp, sliced tomato and lettuce coleslaw, served in a salt bread roll

— Shrimp and Potato Roti — 34.00

shrimp and potatoes simmered in our spicy curry sauce, wrapped in a roti skin

➸ MAINS Hot Pot Pie of the Day — 42.00 served with French fries, your waiter will inform you on today’s choice

— Catch of the Day — 48.00

all our fish is supplied by local fishermen, your waiter will inform you on today’s catch

— Caribbean Chicken Curry — 48.00

chicken and squash simmered in a coconut, mango and tamarind broth, served with coconut jasmine rice and mango chutney

— Roasted Jerk Chicken — 48.00

half-chicken marinated in our home-made jerk marinade, finished with a mango and jerk glace, served with French fries and coleslaw

— Black Belly Lamb Stew — 48.00

our in-house raised black belly lamb, potatoes, carrots and onions done the Bajan way, served with jasmine-coconut rice and salad

2018 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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Photography Kenneth Theysen

CHEF'S RECIPE

LINE-CAUGHT MAHI-MAHI CONFIT AND CRISPY CALAMARI WITH CARAMELISED CAPERS by Chef Wilwore Jordan of the Port St. Charles Yacht Club

Since taking over the kitchen of the Port St. Charles Yacht Club in spring 2017, Chef Wilwore Jordan is dreaming big, featuring dishes like this one, with vivid colours, strong flavours and a touch of class on his new menu.

"T

his is one of the dishes I made during my interview and it was well-loved by everyone at the tasting”, says the young chef. The tender, buttery fish was also well-loved by us at Menu International, especially the caramelised capers. Their butterscotch flavour turns into salted caramel as you chew the juicy, pickled spheres. While this cheffy recipe takes a fair amount of time and coordination, much of it can be prepared in advance, including those capers, which are the perfect beachside snack with a rum punch or glass of crisp, white wine. And if you prefer to eat this recipe without breaking a sweat in the kitchen, you can have lunch at the Yacht Club. The inspiration for this dish, says Jordan, is Barbados itself. “It reminds me of the Caribbean. The beauty of having so many different people and cultures here is reflected in the food.” The bright colours and sweet-and-salty flavours make for a tongue-tantalising combination.

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RESTAURANT VERSUS HOME KITCHEN Chef Jordan uses an immersion circulator to cook the fish sous vide to an internal temperature of 53˚C before searing it very briefly in hot oil to give it colour.


WILWORE JORDAN Chef – Port St. Charles Yacht Club

Line-caught Mahi-mahi Confit with Crispy Calamari, Potato Mash, Minted Pea Purée, Grapefruit Cream and Caramelised Capers Serves 2 INGREDIENTS 4 oz. potatoes, peeled and roughly chopped 1 fl. oz. milk 1 oz. butter 6 oz. fresh or frozen green peas 10 mint leaves 2 sprigs dill 2 sprigs parsley 6 fl. oz. grapefruit juice 1 tsp. lemon juice 1 tsp. brown sugar 6 oz. sour cream 1 tbsp. capers 1 tbsp. honey 4 fl. oz. water 2 ½ tbsp. brown sugar 1 tbsp. butter 6 oz. mahi-mahi 1 sprig thyme 6 thin calamari rings ½ tsp. salt 1 egg 1 tbsp. milk 2 tbsp. flour Oil for deep-frying

> POTATO MASH 1. Boil the potatoes until tender. 2. Pass the potatoes through a strainer

or ricer to make a smooth purée. 3. Add the milk and butter. 4. Cook over low heat in a small sauté pan until glossy, about 5 minutes, stirring frequently with a rubber spatula to keep it from sticking, adding salt to taste and more butter if desired.

> GREEN PEA PURÉE 1. Boil the peas until soft, about 2-3 minutes. 2. Drain and place peas in a blender with mint, parsley, dill and enough of the pea cooking

liquid to blend. 3. Blend until smooth and pass through a fine sieve into a bowl. Cover tightly.

> GRAPEFRUIT CREAM

> CALAMARI

1. In a small sauté pan, reduce the grapefruit juice over high heat with the lemon juice

1. Pat the calamari slices dry and sprinkle

and 1 tsp. of the brown sugar until syrupy consistency, about 5 minutes. 2. Whisk in the sour cream and bring to a simmer. 3. Reduce by half, stirring frequently to prevent burning. 4. Strain into a heat-proof bowl.

> CARAMELISED CAPERS 1. Place the honey, water and 2 ½ tbsp.

brown sugar in a sauté pan over medium heat. 2. Gently boil until a thick syrup forms. 3. Remove from heat and whisk in 1 tsp. of butter. 4. Dry capers with clean paper towel and place in a heat-proof bowl or ramekin. 5. Pour the hot caramel over top of the capers and let cool.

with salt. 2. Whisk the egg in a small bowl with the milk. 3. Roll the calamari in the beaten egg, then the flour. 4. Deep-fry in hot oil for 45 seconds. 5. Drain on paper towel-lined plate.

> TO SERVE 1. Draw circular lines of purée around one half of the plate using a squeeze bottle or spoon. 2. Squeeze or spoon small dollops of grapefruit

cream inside the circles and all around. 3. Place a single caramelised caper inside each dollop of grapefruit cream. 4. Place 3 calamari rings on each plate around the pea purée circles. 5. Place a scoop of mash outside the purée. 6. Stack the fish on top of the mash and serve immediately.

> MAHI-MAHI 1. Place a non-stick sauté pan over a medium flame. 2. Add the butter and cook until light foam

appears. 3. Pat the fish dry, season it with salt and place it in the pan along with the thyme. 4. Lower the flame to medium-low and cook gently for 3-5 minutes per side, until desired doneness is reached.

2018 BARBADOS RESTAURANT GUIDE

Chef’s Tips 1. If you add too much of the pea cooking liquid to the blender along with the peas, transfer

the purée to a small skillet and reduce over low heat for 5 minutes, or until the purée keeps its shape when you draw a spatula through it. 2. If the grapefruit cream gets too thick,

add a little water or more sour cream.

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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 Restaurant 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 Restaurant is magnificently situated in a family-owned and managed luxury hotel with an impressive return of guests who CHRISTOPHE POUPARDIN

consider haute cuisine an integral part of their holiday experience.

Executive Chef

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THE SANDPIPER 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˚14 on map | Page 136

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 — 44.00 presented with tomato fondue and ground cèpes

— Salad of Smoked Lamb with Baby Beets and Pears — 48.00 served with lentils du Puy and a tomato verjus

— Crab-stuffed Tuna Roll with Avocado — 52.00 with black sesame seed dressing and herb oil

— Cilantro-roasted Caribbean Lobster — 52.00 served on a seeded potato and pineapple salad

Seared Peppered-crusted Yellowfin Tuna — 86.00 with braised potato, mushrooms, asparagus and coriander oil

— Sesame-crusted Caribbean Shrimp — 92.00 set on a pawpaw coulis and topped with a pickled mango salad

— Grilled Noisette of Lamb with a Warm Chickpea Salad — 96.00 accompanied by saffron potatoes and a rosemary reduction

— Grilled Veal Chop with Herb Polenta — 96.00 served with a tomato and caper beurre noisette and beans

➸ DESSERTS

— Carpaccio of Sea Scallop with Seared Foie Gras — 52.00

Pistachio Nut Parfait — 33.00

presented with a citrus-soy sauce dressing

— Sticky Toffee and Date Pudding — 33.00

— Rare-roasted Beef Salad with Gorgonzola — 52.00 served with poached plums, asparagus and a roast tomato aïoli

with a crispy tuile and white chocolate sauce

served with maple-almond ice cream

— Dark Chocolate Tart — 36.00 served with peppermint ice cream

➸ M A I N CO U R S E S Bajan Steamed Flying Fish with Saltfish Cou-cou — 82.00 served with sweet tomato chutney, braised onions and a saffron-butter sauce

— Pan-fried Barracuda with Coconut Risotto — 86.00

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

2018 BARBADOS RESTAURANT GUIDE

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RESTAURANT

International / Seafood

>

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

The Tides RESTAURANT

> The Tides is one of the Caribbean’s leading fine dining restaurants. Set on the water’s edge, The Tides is a feast for all the senses with an impressive line up of culinary talent, headed by classically trained Chef Guy Beasley. Owners Guy and Tammie Beasley ensure that the highest standards are maintained and that each customer’s dining experience is second to none. Guests have the best of both worlds with a choice of dining alfresco or in the oceanfront glass gazebo offering GUY BEASLEY

air-conditioned comfort.

Executive Chef / Owner

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THE TIDES BALMORE HOUSE HOLETOWN | ST. JAMES

(246) 432-8356 / 432-8357 thetidesrest@caribsurf.com

LOCATE US | n˚15 on map | Page 136

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 Range: 32.00 – 70.00

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

Pesto-rubbed Rack of Lamb served with a crispy sweet potato-Parmesangarlic croquette, wilted spinach and a creamy carrot purée, finished with a Paris mushroom jus and a balsamic-bacon condiment

— 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

2018 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. Z E N B A R B A D O S .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

NGO VAN GONG

with a magnificent view. Experience the world of Zen at The Crane.

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˚11 on map | Page 135

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 — 46.00

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 — 86.00 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

2018 BARBADOS RESTAURANT GUIDE

121


SURF TO

PA R A D I S E Menu International is proud to announce the launch of its new website: the same great content of its

I

luxury travel magazines, at your fingertips! n keeping with the signature form and content of our magazines, our website is an easy to access, fun and comprehensive resource that will help you realise your travel objectives while in Barbados.

You’ll be introduced to well-kept local secrets as well as to our chefs’ acclaimed food and drinks recipes, fun cultural activities and unique places to discover, complete with well-researched historical background. The travelling companion you came to know and trust on vacation is now available at a click of the mouse. Plan your return with confidence and a sense of adventure, or extend your experience by bringing a little of the island life back home.

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


THIRSTY

Photography Kenneth Theysen

124

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7


DANCING IN THE WIND

Photography Kenneth Theysen

126

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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


PLAY

EAT DRINK


STAY WWW.THEGAPBARBADOS.COM | WWW.FACEBOOK.COM/STLAWRENCEGAP


A CLOSER

LOOK

Photography Kenneth Theysen

130

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BRIGNAUD-BRIMIK

CARLOS OF BARBADOS

MENU INTERNATIONAL


From Bridgetown to beaches and everywhere in between! Go where you want, see what you want, at your own pace.

Cars

Jeeps

Vans


Don't be stuck in your hotel room waiting on a tour bus. Explore Barbados on your own. Contact us today! (246) 427-9531 rentals@corbinscars.com Our vehicles are:

www.corbinscars.com

 Automatic  Well maintained for maximum safety  Air-conditioned, optional We offer many extras with your rental:  Free pickup and delivery  Driver permits  Full collision damage  Insurance coverage  Free road maps


MAP

BARBADOS

R E S TAU R A N T S

1 Atlantis (The Atlantis Hotel) — 17 2 Azure, L’ (The Crane Resort) — 19 3 Cafe Luna (Little Arches Hotel) — 27 4 Cin Cin by the Sea — 41 5 D’Onofrio’s Trattoria (The Crane Resort) — 49 6 Port St. Charles Yacht Club — 79 7 Relish Epicurea (Simpson Motors) — 83 8 The Carriage House Poolside Restaurant — 99 9 10 11

(The Crane Resort) The Fish Pot (Little Good Harbour) — 107 The Restaurant at the Animal Flower Cave — 111 Zen (The Crane Resort) — 119

ADVERTISERS

1 Alleyne Real Estate — 9 & inside back cover 2 Colombian Emeralds International — 7 (Almond Beach Resort)

3 Colombian Emeralds International — 7 (Bridgetown Cruise Terminal)

HOTELS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Almond Beach Resort Bougainvillea Beach Resort Butterfly Beach Hotel Cobblers Cove Kings Beach Village 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 Luxury Resort and Residences 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

4 Colombian Emeralds International — 7 (Grantley Adams International Airport)

5 Colombian Emeralds International — 7 (The Crane Resort)

6 Gallery of Caribbean Art — 84-85 (Northern Business Centre)

7 Sheraton Mall — 139 8 The Royal Shop — 1, 3, 5, 144 & back cover (Bridgetown Cruise Terminal)

www.alleynerealestate.com Tel.: (246) 432-1159 sales@jalbarbados.com

136

MENUBARBADOS.COM


North Point 10

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

9

7

6

1B

10 1

Green Pond

15

9

1

ST. PETER

2 1

2

Speightstown

A T L A N T I C

11

8

5

O C E A N

Long Pond

2

6 15

14

4 13

Mullins Bay

ST. ANDREW

2A

5 1

ST. JAMES 3A

1

12

12

11

6

Bathsheba

2

ST. JOSEPH

18

1

Martin’s Bay

1 Hacklet on's Cliff

3A

Congor Bay

14 18

SEE GREATER HOLETOWN MAP PAGE 136

ST. THOMAS

4

3

10 2

2A

Ragged Point

ST. JOHN

3B

Kitridge Point

7 1

9

7

3

ST. GEORGE

3

4

20

ST. PHILIP

ABC

4

Batts Rock Bay

17

4B

ST. MICHAEL

16 5

4

11

5

19

6

ABC

Foul Bay

CHRIST CHURCH

6 7

ABC

2

SEE HASTINGS AND ROCKLEY MAP PAGE 140

SEE WORTHING, ST. LAWRENCE AND DOVER MAP PAGE 143

16

Oistins

3

E

4

Grantley Adams International Airport

7

E

C A R I B B E A N

F

7

6

S E A

Long Bay

R

3

SEE BRIDGETOWN MAP PAGE 138

8

Crane Beach

2

5

8

5

8 6

17 13

3

South Point

2018 BARBADOS RESTAURANT GUIDE

Long Bay

C

O

B

B

L

E

R

S

137


MAP

To Speightstown

9

Alleynes Bay

HOLETOWN

7 7

15

R E S TAU R A N T S

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Cariba Restaurant & Bar — 31 Coral Reef Club — 47 Daphne’s — 53 Fusion Rooftop (Limegrove Lifestyle Centre) — 55 Il Tempio Italian Restaurant & Beach Bar — 57 Lemongrass Noodle Bar & Grill (Limegrove Lifestyle Centre) — 63 Lone Star Barbados — 67 Pepenero (Limegrove Lifestyle Centre) — 75 Relish Epicurea (Limegrove Lifestyle Centre) — 83 Relish Epicurea (Massy Stores Supermarket) — 83 Scarlet — 89 & 123 The Cliff — 101 The Cliff Beach Club — 97 & 103 The Sandpiper — 115 The Tides Restaurant — 25 & 117

ADVERTISERS

1 2 3 4 5

Alleyne Real Estate — 9 & inside back cover Always Summer (Limegrove Lifestyle Centre) — 58-59 Colombian Emeralds International (Sunset Mall) — 7 The Spa (Coral Reef Club) — 51 Tides Art Gallery (The Tides Restaurant) — 24

HOTELS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

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 Smuggler’s Cove 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

6

2 1

4 3 2

3 17

1 1

14

Holetown

5 8

6 8

4 9

LIMEGROVE LIFESTYLE CENTRE

2 1A

19 15 5 10

SUNSET CREST 3

1 14

Sandy Lane Bay

10 2

www.alleynerealestate.com

1

Tel.: (246) 432-1159 sales@jalbarbados.com

ST. JAMES 11

Paynes Bay

18

BANK

13 3 16

G A S S TAT I O N

GOLF COURSES

11

13

1 2

Royal Westmoreland Golf Course Sandy Lane Golf Course

PLACES OF INTEREST

P O L I C E S TAT I O N

1 2 3

Folkestone Park and Marine Museum Holetown Monument St. James Church

POST OFFICE

138

12

2

1

PORTERS

H I G H WAY

4

MENUBARBADOS.COM

FITTS

12 1

5

To Bridgetown


SWEET

Photography Kenneth Theysen

2018 BARBADOS RESTAURANT GUIDE

139


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 — 65

ADVERTISERS

1

Colombian Emeralds International — 7 2 Colombian Emeralds International — 7 (Cave Shepherd) 3 Colombian Emeralds International — 7 (Cave Shepherd, Nicholas House) 4 The Royal Shop — 1, 3, 5, 144 & 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

140

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

MENUBARBADOS.COM

To South Coast


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

5

MAP

7 4

3

3

2

2 1

HASTINGS AND ROCKLEY

R E S TAU R A N T S

GOLF COURSE

1 2 3 4 5

Buzo Osteria Italiana — 21 Champers Wine Bar & Restaurant — 39 Muscovado Bar and Restaurant (Pommarine Hotel) — 71 Naru Restaurant and Lounge (Shak Shak Complex) — 73 Tapas — 93

1

Rockley Golf Course

BEACH

1

Rockley Beach

ADVERTISERS

1 Colombian Emeralds International — 7 (Hilton Barbados Resort) 2 Colombian Emeralds International (Vista Mall) — 7 3 The Royal Shop — 1, 3, 5, 144 & back cover (Accra Beach Hotel & Spa)

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

142

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 Tel.: (246) 427-9531 427-9531 Tel.: (246) Fax: (246) 427-7975 427-7975 Fax: (246) rentals@corbinscars.com

www.corbinscars.com

MENUBARBADOS.COM

2

To St. Lawrence

PLACES OF INTEREST

1 2 3 4

15


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 2018 BARBADOS RESTAURANT GUIDE

143


SA I LOR’S

DELIGHT

Photography Kenneth Theysen

144

MENUINTERNATIONAL.COM


To Bridgetown

WORTHING

To ABC Hwy.

ST. LAWRENCE

To Maxwell

7

2

1 15 1

3

St. Lawrence Coast Rd.

10

5

8

12

4

Rd.

11 6

Do v e r

1

3

nue

4

DOVER Av e

Little Bay

3rd

2

6

1

7

14

MAP

9

13

2

5

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 — 29 Castaways Restaurant — 37 Cocktail Kitchen — 45 Primo Bar & Bistro — 81 Steak House Grill – St. Lawrence Pizza Hut — 91 The Garden Terrace Restaurant — 109 (Southern Palms Beach Club & Resort Hotel)

1

St. Lawrence Church

HOTELS

BANK

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Divi Southwinds Beach Resort Dover Beach Hotel Dover Woods Guesthouse Infinity on the Beach 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

2018 BARBADOS RESTAURANT GUIDE

145


Let local knowledge work for you. H AC T BERON F

The Sands, Christ Church

The Sands delivers stylish Condo-Hotel living with 87 luxury (1-3 Bed) units. Spacious & flexible with wonderful sea views & cooling breezes. Priced from US$224,000

Zinnia, Fitts Village, St. James

W ! NE LAS L VI

110 Poui Avenue, Sunset Crest, St. James 3 Bed/2 Bath home with private sitting area and a large L shaped patio, excellent for entertaining guests. All amenities within walking distance. Priced at US$475,000

W ! NE LAS L VI

2 Bed/2 Bath furnished cottages with communal pool & great golf views. Outright ownership and fractional options available. Please contact us for details.

Immaculately maintained 2 Bed/2 Bath villa. Beautiful Sea & Garden views. Offered unfurnished but with appliances. Priced at US$375,000 W ! NE LAS L VI

Beach View, St. James

19 Apts & Villas connecting to this award winning hotel! 2 & 3 Bed Passion Fruit Apts and 3 Bed Ylang Ylang Villas offering excellent value & rental potential! Priced from US$575,000

The Country Club Cottages, Apes Hill, St. James

2 Bed/2½ Bath detached cottages with Caribbean style & quality. Offered unfurnished & off-plan. Priced from US$599,500 H AC T BERON F

W ! NE LAS L VI

Golf Cottages, Royal Westmoreland, St. James

Vuemont Villa 127, St. Peter

14 Stylish 1, 2 & 3 Bed apartments in this boutique development. Spectacular sea views & private pool. Priced from US$295,000

Westmoreland Hills, St. James

This eco-friendly development will comprise 3 & 4 bed villas optimizing stunning ocean views. Amenities include fully equipped gym, swimming pool & café. Priced from US$755,000

Villas on the Beach 102, Holetown, St. James A furnished luxury 3 Bed/3 Bath apartment located in the heart of Holetown. All amenities in walking distance. Priced at US$1,375,000

H AC T BERON F

Thespina, St. James

Beautiful 4 Bed/5 Bath Beachfront Villa boasting over 21,000 sq.ft of lush, landscaped gardens. All amenities of Holetown within walking distance. Priced at US$2,950,000

Amberley Villa, Sandy Lane Estate, St. James Beautiful 6 Bed/6½ Bath Luxury Villa boasting spacious living areas, lush tropical gardens & cottage. Priced at US$4,250,000

Villa Bonita, Derricks, St. James

Stunning 6 Bed/5½ Bath beachfront villa. Elegantly furnished throughout, this home is spacious with a sleek, luxurious ambiance highlighted by the highest quality Italian fixtures and fittings and gorgeous white marble tiles throughout. Priced at US$9,750,000

AUTHORIZED AGENTS FOR:

www.alleynerealestate.com Weston, St. James BB24032, Barbados W. I.

Contact our experienced agents today.

Tel.: (246) 432 1159

Fax: (246) 432 2733

E-mail: sales@jalbarbados.com


Menu International Barbados 2018  

Barbados 2018 Restaurant Guide

Menu International Barbados 2018  

Barbados 2018 Restaurant Guide

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