Menu International Barbados 2016 by Info Menu

M E N U I N T E R N AT I O N A L . C O M

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Barbados 2016 R E S TA U R A N T GUIDE Ro om Copy

M E N U I N T E R N AT I O N A L .C O M

Contents

2016 —

RESTAUR ANTS 13°/59° at Port Ferdinand — 15 Atlantis — 17 Azure, L’ — 19 Buzo Osteria Italiana — 21 Café Sol — 23 Cariba Restaurant & Bar — 29 Champers Wine Bar & Restaurant — 31 Cin Cin by the Sea — 33 Coral Reef Club — 35 D’Onofrio’s Trattoria — 39 Daphne’s — 41 Il Tempio Italian Restaurant & Beach Bar — 43 Juma’s Restaurant — 45 Lobster Alive — 47 Lone Star Barbados — 51 Luigi’s Ristorante Italiano — 53 Muscovado Bar and Restaurant — 55 Naru Restaurant and Lounge — 57 OPA! A Taste of Greece — 59 Pacifika Kitchen — 63 Palm Terrace — 65 Port St. Charles Yacht Club — 67 Primo Bar & Bistro — 69 Pureocean — 71 Scarlet — 7 & 75 Steak House Grill – St. Lawrence Pizza Hut — 77

Barbados Restaurant Guide

Tapas — 79 The Accra Deck — 81 The Carriage House Poolside Restaurant — 83 The Cliff — 87 The Cliff Beach Club — 89 & 111 The Fish Pot — 91 The Garden Terrace Restaurant — 93 The Lobster Pot — 95 The Restaurant at the Animal Flower Cave — 99 The Sandpiper — 101 The Tides Restaurant — 103 Waterfront Café — 105 Zen — 107

ADVERTISERS

SPECIAL FEATURES

Barbados — 114-115 Bridgetown — 118 Greater Holetown — 116 Hastings and Rockley — 120 Worthing, St Lawrence and Dover — 121

Coudari – Art with a Heart — 109 Interview – Dean Butler of Lone Star Restaurant — 36-37 Interview – Franco Parisi of Tapas — 48-49 Interview – Stephen Belgrave of The Fish Pot — 60-61 Interview – Art Taylor of Lobster Alive — 84-85 Interview – Chiryl Newman of Champers — 96-97 Interview – David Spieler of Earthworks Pottery — 126-127 Q&A – Mark O’Hara of Coral Reef Club — 26-27 Q&A – Hance Bannister of CoralReefClub — 72-73

Alleyne Real Estate — 9 & 125 Colombian Emeralds International — 24-25 Coudari — 108 Earthworks Pottery — inside back cover Flower Forest — 123 Heather Harrington Jones — 11 & 117 L’atelier de Sophie — 119 Southern Palms Beach Club & Resort Hotel — 113 The Crane Resort — inside front cover The Royal Shop — 1, 3, 5, 128 & back cover

MAPS

Menu International — P R O D U C T I O N D I R E C TO R : Brigitte Nantel — T R A F F I C CO O R D I N ATO R : Boris Kowka — P R O D U C T I O N CO O R D I N ATO R : Téo Cato Eric Quenneville — P H OTO G R A P H E R : Kenneth Theysen — A D D I T I O N A L P H OTO G R A P H Y: Menu International, Shutterstock, Thinkstock CONTRIBUTING WRITERS: Timothy Dugdale, Joanna Fox — G R A P H I C D E S I G N E R : Étienne Jacques — D I G I TA L I M A G I N G : Michel Mercure M A R K E T I N G D I R E C TO R : Mike Power – Advertising Representatives: Alan Green, Michael Hamilton — C I R C U L AT I O N D I ST R I B U TO R : Golden Rule Services FOR INFORMATION OR COMMENTS, CONTACT THE PUBLISHER: Menu International, 4687 Victoria Avenue, Montreal, Quebec, Canada H3W 2M9 – TEL.: (514) 287-3327 FAX: (514) 287-9303 — E-MAIL: info@menuinternational.com — WEBSITE: www.menuinternational.com //////// © COPYRIGHT 2016 MENU INTERNATIONAL. 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 the menu pages and in the ads are provided by the advertisers. All advertisements, menus, prices 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. PRINTED IN CANADA PUBLISHER: ART

D I R E C TO R :

M E N U I N T E R N AT I O N A L .C O M

Index

Restaurants by Cuisine

ASIAN Cariba Restaurant & Bar — 29 Naru Restaurant and Lounge — 57 Scarlet — 7 & 75 BARBADIAN Atlantis — 17 Juma’s Restaurant — 45 Muscovado Bar and Restaurant — 55 The Carriage House Poolside Restaurant — 83 The Garden Terrace Restaurant — 93 The Restaurant at the Animal Flower Cave — 99 Waterfront Café — 105 BEACHFRONT, BEACHSIDE AND SEAVIEW RESTAURANTS 13°/59° at Port Ferdinand — 15 Atlantis — 17 Azure, L’ — 19 Champers Wine Bar & Restaurant — 31 Cin Cin by the Sea — 33 Coral Reef Club — 35 Daphne’s — 41 Il Tempio Italian Restaurant & Beach Bar — 43 Juma’s Restaurant — 45 Lobster Alive — 47 Lone Star Barbados — 51 Naru Restaurant and Lounge — 57 Palm Terrace — 65 Port St. Charles Yacht Club — 67 Primo Bar & Bistro — 69 Pureocean — 71 Tapas — 79 The Accra Deck — 81

M E N U I N T E R N AT I O N A L .C O M

The Cliff — 87 The Cliff Beach Club — 89 & 111 The Fish Pot — 91 The Garden Terrace Restaurant — 93 The Lobster Pot — 95 The Restaurant at the Animal Flower Cave — 99 The Sandpiper — 101 The Tides Restaurant — 103 Waterfront Café — 105 Zen — 107 CARIBBEAN Atlantis — 17 Azure, L’ — 19 Cariba Restaurant & Bar — 29 Champers Wine Bar & Restaurant — 31 Lone Star Barbados — 51 Muscovado Bar and Restaurant — 55 Naru Restaurant and Lounge — 57 Port St. Charles Yacht Club — 67 Pureocean — 71 Scarlet — 7 & 75 The Carriage House Poolside Restaurant — 83 The Restaurant at the Animal Flower Cave — 99 The Sandpiper — 101 Waterfront Café — 105 CONTEMPORARY 13°/59° at Port Ferdinand — 15 The Accra Deck — 81 CONTEMPORARY CARIBBEAN Palm Terrace — 65

CONTINENTAL The Accra Deck — 81 EUROPEAN Lone Star Barbados — 51 FRENCH Juma’s Restaurant — 45 The Cliff Beach Club — 89 & 111 FUSION Scarlet — 7 & 75 GREEK OPA! A Taste of Greece — 59 INDONESIAN Pacifika Kitchen — 63 INTERNATIONAL 13°/59° at Port Ferdinand — 15 Azure, L’ — 19 Champers Wine Bar & Restaurant — 31 Coral Reef Club — 35 Muscovado Bar and Restaurant — 55 Port St. Charles Yacht Club — 67 Pureocean — 71 Tapas — 79 The Cliff — 87 The Cliff Beach Club — 89 & 111 The Fish Pot — 91 The Garden Terrace Restaurant — 93 The Sandpiper — 101 The Tides Restaurant — 103

Index

Restaurants by Cuisine & Entertainment

ITALIAN

SEAFOOD

ENTERTAINMENT

Buzo Osteria Italiana — 21 D’Onofrio’s Trattoria — 39 Daphne’s — 41 Il Tempio Italian Restaurant & Beach Bar — 43 Luigi’s Ristorante Italiano — 53 Tapas — 79

Cariba Restaurant & Bar — 29 Champers Wine Bar & Restaurant — 31 Coral Reef Club — 35 Il Tempio Italian Restaurant & Beach Bar — 43 Lobster Alive — 47 Steak House Grill – St. Lawrence Pizza Hut — 77 The Fish Pot — 91 The Lobster Pot — 95 The Sandpiper — 101 The Tides Restaurant — 103 Waterfront Café — 105

BARS

JAPANESE Pacifika Kitchen — 63 Zen — 107 LOBSTER Lobster Alive — 47 The Lobster Pot — 95

STEAKS AND STEAKHOUSE Steak House Grill – St. Lawrence Pizza Hut — 77

MEDITERRANEAN

SUNDAY BRUNCH

Cin Cin by the Sea — 33 Coral Reef Club — 35 Lone Star Barbados — 51 OPA! A Taste of Greece — 59 Primo Bar & Bistro — 69 The Fish Pot — 91

13°/59° at Port Ferdinand — 15 SUSHI Naru Restaurant and Lounge — 57 Zen — 107 TAPAS

MEXICAN Café Sol — 23

Tapas — 79 THAI

PIZZA Buzo Osteria Italiana — 21 Steak House Grill – St. Lawrence Pizza Hut — 77

Juma’s Restaurant — 45 Pacifika Kitchen — 63 Zen — 107

13°/59° at Port Ferdinand — 15 Atlantis — 17 Buzo Osteria Italiana — 21 Café Sol — 23 Cariba Restaurant & Bar — 29 Champers Wine Bar & Restaurant — 31 Cin Cin by the Sea — 33 Daphne’s — 41 Il Tempio Italian Restaurant & Beach Bar — 43 Juma’s Restaurant — 45 Lobster Alive — 47 Lone Star Barbados — 51 Naru Restaurant and Lounge — 57 OPA! A Taste of Greece — 59 Pacifika Kitchen — 63 Port St. Charles Yacht Club — 67 Primo Bar & Bistro — 69 Pureocean — 71 Scarlet — 7 & 75 Southern Palms Beach Club — 113 Steak House Grill – St. Lawrence Pizza Hut — 77 Tapas — 79 The Accra Deck — 81 The Carriage House Poolside Restaurant — 83 The Cliff — 87 The Cliff Beach Club — 89 & 111 The Lobster Pot — 95 The Restaurant at the Animal Flower Cave — 99 The Tides Restaurant — 103 Waterfront Café — 105

VEGETARIAN Il Tempio Italian Restaurant & Beach Bar — 43

DINNER SHOW Southern Palms Beach Club — 113

M E N U I N T E R N AT I O N A L .C O M

ES CA PE

M E N U I N T E R N AT I O N A L .C O M

Knowledge is key

VILLA HOLIDAYS

PROPERTY SALES

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

Tel.: (246) 432 1159

Fax: (246) 432 2733

E-mail: sales@jalbarbados.com

AUTHORIZED AGENTS FOR:

LU XU RY

M E N U I N T E R N AT I O N A L .C O M

TO BEGIN

BARBADOS IS AN ISLAND OF ENCHANTING NATURAL BEAUTY AND WARM HOSPITALITY. 14

M E N U I N T E R N AT I O N A L .C O M

It is also a place of unique and diverse culinary experiences. With over fifteen years of publication, Menu International has become a trusted resource for travellers interested in Barbadosâ&#x20AC;&#x2122; rich culinary traditions and emerging trends. Our magazine features great interviews with some of the island's top chefs and culinary innovators, as well as offer crucial information and exclusive details that will help you find what you crave, no matter where the restaurant is tucked away on the island. With Menu International, you can dine out with a sense of confident adventure.

EXPLORE.

E X P E R I M E N T.

E N J O Y.

C O N T E M P O R A RY I N T E R N AT I O N A L

13°/59° at Port Ferdinand WWW.1359BARBADOS.COM

1359 combines the beautiful

Drawing on their extensive experience in kitchens around the

ingredients that Barbados

world, 1359’s flavourful dishes are full of imagination and style.

has to offer with modern cooking methods.

The tasting menu showcases everything that is fresh, seasonal and exceptional on the island. 1359 believes in supporting small farmers, local fishermen and passionate producers. They are excited to offer their guests the best Barbados has to offer from land and sea.

M E N U I N T E R N AT I O N A L .C O M

13°/59° PORT FERDINAND LUXURY RESORT

Dinner: 6:30 to 9:30 p.m., Tuesday to Saturday Sunday Brunch: 11:00 a.m. to 3:30 p.m.

AND RESIDENCES SIX MENS | ST. PETER

(246) 272-2020 1359reservations@unnaliving.com

Locate us | n˚1 on map | Page 114

Dining: Open-air Serving: Dinner – Sunday brunch Attire: Elegantly casual Entertainment: Live music (Sundays) Bar: Yes Parking: Yes SAMPLE MENU

TASTING MENU* Price per person: 275.00 Wine Pairing, add: 145.00

EIGHT-COURSE DINNER INCLUDES: – Barbecued Pork Buns wild fennel seeds

SHORT MENU*

APPETISERS Beetroot — 55.00 goat curd, herbs

— Sugar-smoked Duck — 65.00

pickled green pawpaw, sesame seeds

– Crispy Lobster

— Fried Lobster Salad — 75.00

– Beets

MAIN COURSES

sweet corn custard goat curd, herbs

– Tartare of Yellowfin Tuna pickled christophene, chives

– Salt-baked Chicken

crispy leg, pumpkin, lemon, thyme

Or – Spiced Barracuda

sweet potatoes, cucumber, tamarind

Salt-baked Chicken — 95.00

crispy leg, pumpkin, lemon, thyme

— Spiced Barracuda — 110.00

sweet potatoes, cucumber, tamarind

— Filet of Aged Creekstone Black Angus Beef — 195.00

horseradish, mustard, land cress

– Five Finger yoghurt, lime

– Banana

DESSERTS

gingerbread, caramel

Banana — 26.00

– Wyndham Coffee

— Warm Chocolate Mousse — 28.00

clouds

gingerbread, caramel

cashew, sour cherry

— Goat Curd — 28.00 honey, crispy bread

* Subject to availability.

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.

BARBADIAN CARIBBEAN

Atlantis WWW.ATLANTISHOTELBARBADOS.COM

Famous for its Sunday lunch

Opened in 1884 and recently renovated, this historic hotel

buffet, the Atlantis has developed

is gracefully perched at the edge of the Atlantic Ocean,

a strong local following over the years for its ABC cuisine (All Bajan Cuisine).

M E N U I N T E R N AT I O N A L .C O M

in the midst of the most picturesque and perhaps the most photographed part of Barbados.

ATLANTIS THE ATLANTIS HOTEL TENT BAY | ST. JOSEPH

(246) 433-9445 / 433-7180 / 266-5757 Locate us | n˚2 on map | Page 114

Breakfast: 8:30 to 10:30 a.m., Monday to Sunday Lunch: 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 Dining: Indoors – Open-air Serving: Breakfast – Lunch – Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU

STARTERS Chicken Liver Pâté — 22.00 served with plantain chutney and garlic crostini

— Breadfruit Cake — 22.00

with eggplant and tomato relish

— Jerk Pork Spring Roll — 28.00 served with tamarind dip

— Codfish Risotto — 28.00 finished with tomato oil

— Chilled Octopus Salad — 34.00 with citrus salsa

— Grilled King Prawns (three prawns) — 45.00 with spicy mango butter

SALADS* Olive Oil-poached Tomato and Quinoa Salad — 28.00

arugula, basil, finished with balsamic vinaigrette

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

MAIN COURSES Baked Butternut Squash — 40.00

vegetable ratatouille and garden salad, finished with Parmesan cheese

— Panang Curry

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

Seafood Linguine — 45.00

with Scotch bonnet, tomatoes, garlic, lemon olive oil

— Roast Pork Stir-fry — 45.00

with black beans, bok choy, ginger, soya, and jasmine rice

— Fresh Catch of the Day — 50.00

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

— Grilled Shrimp Kebab — 50.00

lemongrass, codfish risotto, basil oil

— Grilled 8-oz. Rib-eye Steak — 58.00 served with hand-cut Parmesan fries, Béarnaise sauce

— Atlantis Seafood Platter (for two persons)

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

SPECIAL OFFER Two-course Menu — 50.00

soup of the day or fish cakes, followed by fried flying fish with fries or garden salad, with a soda or regular juice

BUFFET Bajan Buffet (reservations required) — Wednesday buffet 70.00 — Sunday buffet 90.00 enjoy our sumptuous Bajan buffet on Wednesdays and Sundays

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

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.

CARIBBEAN I N T E R N AT I O N A L

L’Azure WWW.THECRANE.COM

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.

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From soup to seafood and mouth-watering desserts, L’Azure is always intent on enhancing its long-held reputation for elegant dining. The atmosphere speaks of elegance and beauty both on the terrace or inside. On Sundays, L’Azure is a popular spot for the wonderful gospel breakfast with live Caribbean gospel music, followed by a traditional Barbadian Sunday lunch buffet with steel-pan entertainment.

L'AZURE THE CRANE RESORT CRANE | ST. PHILIP

(246) 423-6220 dining@thecrane.com

Locate us | n˚3 on map | Page 114

Breakfast: 7:00 to 11:00 a.m., Monday to Sunday Lunch: 12:30 to 3:00 p.m., Monday to Sunday Tea: 3:00 to 6:00 p.m., Monday to Sunday Dinner: 6:30 to 9:30 p.m., Monday to Sunday Dining: Indoors – Outdoors Serving: Breakfast – Lunch – Tea – Dinner Attire: Elegantly casual Bar: No Parking: Yes SAMPLE MENU

APPETISERS Grilled Vegetable Délice — 24.00 with fresh basil coulis

— Fricassée of Escargots and Mushrooms Flambée — 30.00 with cognac

— Blue Swimmer Crab Cake — 31.00 with cucumber relish and chilli mayonnaise

— L’Azure Salad — 34.00

with salted cod, olives, tomatoes, onions, peppers, boiled egg and potatoes

— L’Endive, Bouquet Blue Cheese and Walnut Salad — 36.00 with an aromatic mustard dressing

— Yellowfin Sushi Tuna Tartare — 49.00 with tamarind coulis

— Island Lobster Tail Salad — 57.00 with pineapple salsa and citrus coulis

Chicken Cordon Bleu — 61.00 on fettuccine with creamy mustard sauce

— Prime-aged Rib-eye — 82.00

10-oz. maître d’hôtel beef steak

— Filet Mignon — 85.00

10-oz. beef steak crusted with black pepper

— L’Azure Bouillabaisse — 85.00

classic seafood stew with lobster, scallops and shrimp

— L’Azure Surf and Turf — 88.00 8-oz. beef steak with 4-oz. lobster tail

— ‘La Plume’ Veal Chop — 92.00 DESSERTS Roasted Pecan Bread Pudding — 18.00

served with Crisma rum cream

— Rum and Raisin Cheesecake — 20.00

ENTRÉES Four-hour Braised Short Ribs — 54.00 on potato mash with spicy Bajan cherry and red wine sauce

— Grilled Marinated Salmon — 60.00

on ratatouille with lemon and thyme oil

— New Zealand Rack of Lamb — 72.00 on garlic-potato mash and asparagus with a balsamic-merlot sauce

— Shrimp Indochine — 60.00

on raspberry rice and wasabi coulis

served with coconut ice cream and calypso coulis

— Crunchy Banana Spring Rolls — 20.00

drizzled with vanilla sauce and served with caramel ice cream

— East Meets West Trio Selection — 25.00

taster’s platter of cheesecake, sticky rice and banana spring roll

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.

I TA L I A N PIZZA

Buzo Osteria Italiana WWW.FACEBOOK.COM/BUZO-OSTERIA-ITALIANA-BARBADOS-1473321329601675

Revel in the ambiance of an

A team of talented chefs â&#x20AC;&#x201C; led by Italian chef patron Cristian

electric atmosphere, amazing

Grini, create exciting works of art using only the finest meats,

dĂŠcor, welcoming service, fabulous Italian food, wines and cocktails.

M E N U I N T E R N AT I O N A L .C O M

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.

BUZO THE PAVILION

Lunch and Dinner: 11:00 a.m. to 11:00 p.m., Monday to Saturday

HASTINGS CHRIST CHURCH

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

Locate us | n˚1 on map | Page 120

Dining: Indoors Serving: Lunch – Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU

ANTIPASTI / APPETISERS

SECONDI / MAIN COURSES

Polentina Cotta al Forno con Fusa di Gorgonzola Dolce e Miele al Tartufo — 26.00

Involtino di Pollo allo Spinaco Ripieno con Vino Bianco e Funghi al Basilico Rosso — 58.00

— Frittura di Funghi con Maionese al Tartufo e Aglio in Fiore — 26.00

— Zuppa di Pesce — 63.00

baked polenta, Gorgonzola cheese and a truffle honey and goat cheese mousse

portobello mushroom tempura, truffle and roasted garlic mayo

— Assaggi di Bruschetta — 28.00

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

LE PASTE DELLA CUCINA / PASTAS* Gnocchi di Barbabietola e Patate con Caprino, Zucchine, Marscapone e Pangrattato — 41.00 beetroot-infused gnocchi, goat cheese, mascarpone, zucchini and crunchy breadcrumbs

— Tagliolini di Pasta Casalinga alla Vodka e Salmone Affumicato con Pomodorini e Rucola — 46.00 tagliolini pasta with smoked salmon, vodka-cream sauce, cherry tomatoes and arugula

— Tagliatelline al Nero di Seppia con Frutti di Mare — 46.00

rolled chicken breast stuffed with fresh spinach and mozzarella, in a white wine and mushroom sauce

cuttlefish, mussels, clams, shrimp, calamari and green peas in a spicy tomato sauce, served with grilled rustica bread

— Filetto di Manzo con Crema di Funghi — 88.00

8-oz. filet of beef and a morel, porcini, button and portobello mushroom sauce

INSALATE / SALADS Caprese — 28.00

tomato, mozzarella and fresh basil

— Fragola — 32.00

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

PIZZE / PIZZAS Rado (with our home-made Napoletana sauce) — 46.00 tomato, mozzarella, spicy Italian pepperoni, oregano, green peppers, onions and olives

— Buzo (without tomato sauce) — 47.00

squid-ink pasta tossed in tomatoes and fresh herbs with calamari, shrimp, clams, mussels, garlic, parsley, white wine and extra-virgin olive oil

Manchego cheese, wild mushrooms, rocket, truffle oil, pepper flakes

* All Buzo pastas are made in-house. Gluten- and egg-free pastas available with any sauce.

Soufflé Caldo al Cioccolato — 29.00

DOLCE / DESSERT flourless chocolate soufflé, vanilla bean gelato and raspberry reduction

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.

MEXICAN

Café Sol Mexican Grill and Margarita Bar WWW.CAFESOLBARBADOS.COM

Barbados’ original Mexican

Located at the gateway of St. Lawrence Gap, Café Sol draws

restaurant not only serves

visitors and locals alike who enjoy the laid back and informal

great Tex-Mex-style food but

atmosphere. Here you can listen to hot Latin music while sipping your favourite cocktail and enjoying spectacular ocean

also is one of the liveliest

views of St. Lawrence Bay. In addition, there’s two nightly

places on the island.

happy hours you won’t want to miss! Café Sol burns hot. Enjoy the heat.

M E N U I N T E R N AT I O N A L .C O M

CAFÉ SOL ST. LAWRENCE GAP CHRIST CHURCH

(246) 420-7655

Locate us | n˚1 on map | Page 121

Lunch: 11:30 a.m. to 5:00 p.m., Tuesday to Sunday Dinner: 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

Dining: Indoors – Outdoors Serving: Lunch – Dinner Attire: Relaxed Bar: Yes Parking: Yes SAMPLE MENU

APPETISERS Range: 14.00 – 23.00

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

COCKTAILS Sol Sangria — 12.50

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, orangevanilla cream, etc.

— Jalapeño Fish Cakes

This is just a short sample of our extensive menu which also includes many more Mexican favourites, tasty side dishes, exotic cocktails and delicious desserts.

MEXICAN MAINS

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

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

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! — 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.

M E N U I N T E R N AT I O N A L .C O M

Mark O’Hara Managing Director, Coral Reef Club

Photography Kenneth Theysen

Q&A

A FAMILY AFFAIR — By Joanna Fox The Coral Reef Club, a luxury resort on Barbados’ breathtaking west coast, is truly a labour of love, dedication, hard work, and most importantly, family. When Budge and Cynthia O’Hara first set sail for the island from England in the 1950s, they had no idea of the legacy they were about to cultivate. Over 60 years later and The Coral Reef Club has become a pillar in the hotel community, redefining luxury with a relaxed, quintessentially Barbadian feel. With the O’Hara’s three children – Mark, Patrick, and Karen – now married and all involved in the stunning, beach side property, The Coral Reef Club remains very much a family affair. Mark O’Hara took some time out of his busy schedule to talk a little about his family, the hotel, and what makes The Coral Reef Club just so special. Q Can you tell us a bit about your parents? A My father was a very upright British Naval type who loved to get

involved and show people how he thought it should be done. With this very disciplined background and the eagerness to succeed, along with their natural social focus on meeting and entertaining guests, this all quite naturally became a way of life in the Caribbean. They were the first hotel to introduce their Monday night cocktail party. As a team with our mother [Cynthia] as equal and looking after accounts, gardens, and designs, they developed a very special and personal way of managing the hotel. This also extended to the community, to the many people they helped in and outside the hotel business.

M E N U I N T E R N AT I O N A L .C O M

Q How did the Coral Reef Club come to be? Was it always in the family? A No, it originally belonged to a British Naval officer who built the private house in 1952. A couple of cottages were built as extra accommodation in 1954, but it wasn't until the neighbouring property had overbooked that the first paying guests were welcomed. As a result, this is when it first became a hotel. When my parents arrived in 1956 on a management contract to run the hotel, there were only about 15 rooms by then. They arrived by ship, which was the only way tourists could get to Barbados, after having sold everything up in the UK to run Coral Reef Club for the next three years. After two years they were invited to become financially involved and they put in everything they had. Barbados and Coral Reef Club became home and the rest is history. They built a family home on the property and this is where Cynthia still lives and where we continue to have the weekly cocktail party. Over the years they kept adding accommodations in the form of cottages, and Coral Reef became a 75-bedroom hotel. After that we (Patrick, Karen, and myself) eventually came along, having been born on the island and growing up within the hotel, which was immense fun!

PORTERS ST. JAMES

(246) 422-2372 WWW.CORALREEFBARBADOS.COM

Q What was it like growing up in the hotel? A It was great fun. There were twelve acres of playground and all the

water sports activities we could want – and we did them all! There were expectations and rules of which I'm sure we broke most of. We met many families and couples, made many friends and it is always amazing how many have returned, some third generation, all who have watched us grow up. It will always be our home! Q When did you know that you wanted to continue your parents’ legacy? A I always wanted it to continue but didn't really know if I was going to be involved. I did have other ideas that I wanted to develop but ended up here a little by accident after coming out for a holiday, which I hadn't had for two years. After my first day I was asked if I would cover a friend's position who was the Food & Beverage Manager at the time, in 1987, who was leaving right before Christmas. After the season I decided my plan was completely back to front. I had a long holiday and rejoined the hotel full time at the end of that summer and that was nearly 30 years ago. We were never actually enticed into the business at any time. Q What do you think your father would say

if he could see the hotel today? A I'm sure he would be very proud of what we have achieved. He was part of the original drive to redevelop the hotel but sadly died before seeing the ground breaking of phase one. Having practically rebuilt most of the hotel accommodation since then, yet retaining all the best features of the original concept, we have managed to protect its most important characteristics as a spacious cottage style hotel, which continues to evolve today. Reinvestment is our greatest asset, along with a great staff and a huge percentage of repeat guests that keep telling us we're doing the right thing. Spreading the word amongst them also remains our greatest form of promotion, apart from all the new social media avenues now that particularly play a part in our younger set. I believe he would have been extremely satisfied with our progress thus far. Q Are your children interested in continuing in the family business? A Who knows? We have taken the same view as our parents: while not encouraging them into the business and pushing them to follow their own path and interests, this decision is really for them. We will support whatever they wish to excel at. We have one in sales and marketing and social media, another in architecture, and one still in

school. The hotel will always be here. There may not be enough room in any case for them all to come into the business, but the different interests they have could bring any of them back into the industry in some way. It has to be their decision. Q What do you think it is that keeps your guests

coming back year after year? A Consistency in our style and product is key. Constantly refurbishing and developing concepts that overall make for an exceptional experience. The quality of our restaurant, with its ever-changing trends in food styles, gives us the opportunity to impress our guests. Our staff and their demeanour are at the heart of the hotel’s character, friendly and attentive but not in your face. Q Your staff seems like a big family. How long have some of them been with you? A We are fortunate to have a great team, some whom we have grown up with, and many who have been with us for long periods, up to 60 years. Even the young and more recent have been with us for 10 to 15 years. Q What is your favourite time of year at the club? A This would probably be Christmas and New Year, when there is

more activity than any other time. There is a buzz like no other when guests have worked hard to be with us, and in making the most of it nothing is held back. There is a great party family atmosphere. Q In an industry so overrun by corporate chains, it's wonderful to see that family run places can still thrive. What does the future hold for the Coral Reef Club? A The best of the best. We will continue to ensure its success and keep investing in its future. As a family-owned and operated hotel, this is also what we think is our special attraction. Consistently providing a warm and personal, friendly hospitality within an incredible environment, along with a dedicated and loyal staff. Coral Reef Club will continue to be a leader in the industry and will continue to develop and redevelop with the times. Q Finally, what do you like to do in Barbados in your down time? A Sailing and boats are my greatest loves, fishing and surfing too, or

any combination of the three. We have an amazing playground right on our doorstep. While there is not always time to enjoy it, one has to take advantage of it whenever one can. I can be under sail in five minutes from my desk, and not many people can say that!

A SIA N C A R IBBE A N SE A F O O D

Cariba Restaurant & Bar WWW.CARIBARESTAURANT.COM

With a comfortable and

Internationally trained executive chef-proprietor Glen Bent has

relaxed atmosphere, Cariba

worked in five-star establishments all over the world, including

offers modern Caribbean cuisine with an Asian twist.

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 Glenâ&#x20AC;&#x2122;s innovative flair in the kitchen and Fayeâ&#x20AC;&#x2122;s warmth and hospitality in the front of the house, Cariba is a perennial hit with residents and visiting gourmet food lovers.

M E N U I N T E R N AT I O N A L .C O M

CARIBA #1 CLARKE’S GAP

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

DERRICKS | ST. JAMES

(246) 432-8737 info@caribarestaurant.com

Locate us | n˚1 on map | Page 116

Dining: Indoors – Outdoors Serving: Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU

STARTERS Range: 20.00 – 38.00

Home-made Soup of the Day with bread and butter

— Thai Chicken Satay

with cashew nuts and mango sauce on a carrot, alfalfa and coconut salad

— Caribbean Tropical Shrimp Cocktail with local vegetable chips

— Spicy Barbecued Pork Salad on toasted corn bread

— Crispy Red Snapper

on Oriental rice noodles with Bajan hot pepper sauce

— Lobster, Green Banana and Breadfruit Salad

with cucumber and watermelon pickle

— Panko-crusted Crab Cakes with mango mayonnaise

MAINS Range: 48.00 – 75.00

Today’s Catch

Jerk Pork Chop

with stir-fried vegetables, sweet potato pancakes and sour plums

Curries

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

— Noodles

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

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

DESSERTS Range: 12.00 – 24.00

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

— Chocolate Truffle Cheesecake — Banana Spring Rolls with home-made vanilla ice cream and caramel sauce

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

— Fresh Fruit Salad

— Grilled Dorado

— A Selection of Home-made Ice Creams

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

— Braised Beef

on herbed mashed potatoes with molassesglazed vegetables, onion gravy and Yorkshire pudding

with seasonal sorbet

We also have a vegetarian menu.

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.

CARIBBEAN I N T E R N AT I O N A L SEAFOOD

Champers Wine Bar & Restaurant WWW.CHAMPERSBARBADOS.COM

As one of the premier

With a lively, vibrant Caribbean design and atmosphere,

restaurants on the South Coast,

Champers delivers the romance of waterside dining in its

Champers is known for its consistently great food and oΩers true value.

gazebo or on the open-air terrace. Air-conditioned comfort is also available at lunch in the upstairs dining room. For your convenience and safety, they have a private car park supervised by a parking attendant during business hours. If art is your passion, take a minute to browse the captivating works of art in their “On the Wall” art gallery curated by Vanita Comissiong.

M E N U I N T E R N AT I O N A L .C O M

CHAMPERS SKEETES HILL

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

CHRIST CHURCH

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

Locate us | n˚2 on map | Page 120

Dining: Indoors – Open-air Serving: Lunch – Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU

TO START Spinach Salad with Romaine Hearts — 29.50

apples, toasted almonds, garlic vinaigrette and crumbled blue cheese

— Camembert (please allow 15 minutes preparation time) — 37.00

baked in puff pastry with spiced apples

— Shrimp and Mango Salad — 38.00 with a mango vinaigrette

— Poached Calamari Salad — 38.00

marinated with green onions and a zesty lemon-pepper vinaigrette

— Scottish Smoked Salmon — 38.00 accompanied by a petite salade, toast and a caper remoulade

— Pan-seared Calves’ Liver — 38.50

resting on a bed of merlot-braised cabbage, accompanied by a blue cheese crostini, roasted grapes and a caramelised onion jus

— Caramelised Sea Scallops — 39.00

Spiced Pork Tenderloin — 68.00

served with garlic mash, grilled vegetables and a caramelised apple sauce

— Sautéed Prawns — 69.50

in a Thai red curry and coconut sauce, served with jasmine rice and vegetables

— Grilled Sea Scallops — 76.00 served with risotto primavera and a tomato-fennel coulis

— Medley of Seafood Pasta — 79.00

lobster, shrimp and half-shell mussels, tossed in a Champagne and pesto cream

— Herb-crusted Rack of Lamb — 95.00 served with mash potatoes and broccoli florets, complemented with ratatouille, mint and port jus

— Grilled Filet of Beef Tenderloin — 99.00

served with garlic mash, seasonal vegetables, cognac and mustard cream

DESSERTS

set on a nest of rice noodles and vegetables, tossed in a ginger beurre blanc

White Chocolate Cheesecake — 22.00

MAIN COURSES

served with coconut ice cream

Pan-roasted Breast of Chicken — 44.00 with a garden salad

— Ricotta-stuffed Tortellini — 55.00

with a creamy Chardonnay and spinach sauce, Creole eggplant and Parmesan cheese

— Parmesan-crusted Barracuda — 65.00 served with mash, seasonal vegetables and a wholegrain mustard sauce

with a strawberry coulis and vanilla ice cream

— Champers Coconut Pie — 22.00 — Double Chocolate Brownie — 22.00 with pecans, served with vanilla-cream sauce and ice cream

— Warm Bread Pudding — 22.00

with Bajan rum sauce and ice cream 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% for parties of 10 or more. Prices and menu items are subject to change.

MEDITERRANEAN

Cin Cin by the Sea WWW.CINCINBARBADOS.COM

Cin Cin by the Sea is the hot

The stunning bar-lounge, overlooking the Caribbean Sea, is ideal

spot making waves on

for sipping cocktails or enjoying a light bite in air-conditioned

the West Coast! Cin Cinâ&#x20AC;&#x2122;s open air terrace is perfect for alfresco oceanfront dining.

M E N U I N T E R N AT I O N A L .C O M

comfort. Executive chef Larry Rogers and young upcoming chef Jeremy Decle create an eclectic range of Mediterraneanstyle dishes with a Caribbean flair, guaranteed to tantalise the most discerning palate. This is an experience not to be missed!

CIN CIN PROSPECT ST. JAMES

(246) 424-4557 dine@cincinbarbados.com

Locate us | n˚4 on map | Page 114

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 Dining: Indoors – Open-air Serving: Lunch – Dinner Attire: Elegantly casual Bar: Yes Parking: Yes (valet parking) SAMPLE MENU

BITES

Beef Carpaccio — 40.00

Caponata Bruschetta — 22.00

with a tomato-caper salsa, rocket leaves, shaved Parmesan and olive oil

— 7” Thin-crust Pizza — 25.00

— Chilled Seafood Salad Escabeche Style — 40.00

shaved Parmesan

ratatouille, goat cheese, pine nuts, tapenade

— Vegetable Fritto Misto — 25.00 Caesar dip

— Shrimp Buns — 30.00 — Calamari Fritti — 30.00

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

MAINS Chicken Breast Pan-baked — 70.00

pickled veg, Caesar dip

in a pecan crumb, mustard-leek bread pudding, tomato-raisin chutney

STARTERS

see daily specials

Roasted Beet Salad — 28.00

with crispy seeds, pine nuts, mixed leaves and a goat milk yogurt

— Cherry Tomato and Mozzarella Salad — 32.00

with tapenade vinaigrette and basil pesto

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

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

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

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

— Jumbo Lump Crab Cakes — 38.00

with a spiced remoulade sauce, pickled mango

— Oxtail and Porcini Risotto — 39.00

seared bay scallop and white truffle oil

— Market Fish — 75.00 — Spiced Seared Atlantic Salmon — 85.00 in a citrus-banana butter, roasted garlic mash and grilled asparagus

— Spiced Seared Rare Yellowfin Tuna — 85.00

grilled Mediterranean vegetables, lemon-caper butter and soft polenta

— Braised Short Rib — 85.00

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

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

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

— Steak Frites — 115.00

French onion rings, Béarnaise or green peppercorn sauce

— Pan-roasted 10-oz. Veal Chop — 125.00

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.

in a mushroom-Madeira sauce, frito potatoes and green beans

I N T E R N AT I O N A L MEDITERRANEAN SEAFOOD

Coral Reef Club WWW.CORALREEFBARBADOS.COM

Chef Hance Bannister

Guests dine in comfortable wicker chairs and enjoy imaginative

and his team provide

dishes crafted with fresh fish and local produce. Hance

a high-quality dining

keeps abreast of changes in the culinary world and as a result, Coral Reef, a member of Small Luxury Hotels of the World,

experience at this attractive

welcomes many return guests who canâ&#x20AC;&#x2122;t get enough of the

oceanfront restaurant.

superior cuisine at this family-owned luxury hotel.

M E N U I N T E R N AT I O N A L .C O M

CORAL REEF CLUB PORTERS ST. JAMES

(246) 422-2372 reception.mail@coralreefbarbados.com

Locate us | n˚2 on map | Page 116

Breakfast: 7:30 to 10:30 a.m., Monday to Sunday Lunch: 1:00 to 2:30 p.m., Monday to Sunday Dinner: 7:30 to 9:30 p.m., Monday to Sunday Dining: Open-air (covered) Serving: Breakfast – Lunch – Dinner Attire: Elegantly casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU

APPETIZERS Goat Cheese Tart — 35.00

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

— Pumpkin and Pine Nut Ravioli — 35.00

tomato jam, fried sage, beurre noisette

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

— Crispy Pork Belly — 40.00

sweet potato purée, apple chutney, crispy leeks, Madeira reduction

— Sugar Cane-skewered Cajun Prawns — 42.00

pickled cucumber, avocado compote, pineapple salsa, cilantro oil

SOUPS Chilled Melon — 16.00 ginger, mint

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

Baked Fillet of Mahi-mahi — 80.00 orange and fennel quinoa, crispy kale, avocado salsa, chorizo oil

— Braised Lamb Shank — 85.00

potato gratin, balsamic vegetables, crispy eggplant, rosemary jus

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

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

— Flambéed Fresh Pineapple — 36.00

Bajan rum and sugar, rum and raisin ice cream

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

coconut, lemongrass

MAIN COURSES Roasted Breast of Chicken — 76.00 Thai chicken dumplings, bok choy, shiitake, miso and ginger broth

— Pan-fried Fillet of Local Red Snapper — 80.00

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

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

Dean Butler Executive Chef, Lone Star Restaurant

Photography Kenneth Theysen

Interview

STAR POWER

— By Joanna Fox

Walking into the kitchen at the Lone Star restaurant on the west coast of Barbados, there’s a white plastic wipe board on one wall. Scribbled across the board are dish ideas, ingredients, food pairings, and anything else the kitchen staΩ has come up with for inspiration to make new items for the menu. Every single day, executive chef Dean Butler encourages his staff to think about food differently. Be imaginative, and don’t be afraid to make something that could taste amazing, or could be a total failure. In his eyes trial and error is an essential part of succeeding. It’s here, at the Lone Star restaurant, that Butler’s extensive culinary background and inquisitive, inclusive nature — combined with years of hard work at some of the world’s best restaurants — have gone into making this one of the best dining experiences on the island. Butler will be the first to admit that a chef is only as good as the men and women who surround him and when I visit him on a hot, sunny day during the quieter summer months, he’s very proud to tell me about a swordfish special that’s on the menu. “One of the guys in the kitchen came up with it,” he explains to me. “And although it needed a bit of tweaking, it’s been a bestseller all season. It’s got a Mirinlike glaze and a pickled ginger and sesame sauce and it works really well.” Butler’s tone is excited and you can tell he’s really pleased to give credit to one of his staff members. His philosophy is to be both encouraging but firm and honest, delivering his advice in a very tough-love, kitchen sort of way. “If you’ve got an idea, come up with

M E N U I N T E R N AT I O N A L .C O M

it and we’ll all talk about it in the kitchen and if I think it isn’t very good, I’ll tell you so. But if I think it’s good, I’d be more than happy to put it on the menu. I really try to get the kitchen team involved. Not everything works, but then they don’t just get the bored routine of doing the same thing all the time. Sometimes it works, sometimes it doesn’t, but I’m very confident that when high season comes around, there’ll be things on the menu we’ll keep.” Butler had a young intern working with him and his brigade over the summer. “We had a couple of interns from the catering college and they came right over Christmas and New Year’s and spent three weeks with us. One of them asked if he could come back because he’s on holiday now, so we have him in the kitchen and as long as he’s enthusiastic I’m more than happy to have him. I told him to be a sponge and see how much he can learn.” When Butler was about the same age as his intern and just starting out in the industry, he had a similar experience. He got his first real taste of kitchen life in London while also still enrolled in cooking school. He was lucky enough to land an internship with the famous Swiss Chef Anton Mosimann. “I remember having my pristine knife sack and walking up and down

MOUNT STANDFAST ST. JAMES

(246) 629-0599 WWW.THELONESTAR.COM

the hallway and just being petrified.” But he made it through, and performed so well that Mosimann rang him up afterwards and offered him a job. He hadn’t even finished college. Butler’s interest in food started long before he decided to pursue cooking on a professional level, however. “I used to make this salad every Saturday night for my mum and my dad and I really used to enjoy doing it. I’ve just always been interested in cooking. When we would go to my Nan’s place on Sundays all the kids would just play and I would cook roasts inside with my Nan.” That interest progressed to a more serious pursuit of the trade at a catering college in Hampshire, England, where Butler grew up. From there, he worked with Mosimann in London on and off for several years, made his way to Germany, Switzerland, Dubai (at one of the world’s most famous restaurants, the Burj al Arab) and even cooked regularly at 10 Downing Street. When he had the opportunity to make his way to the Caribbean and Barbados, it was a no-brainer. After working at Sandy Lane and doing private catering jobs, Butler eventually landed the job as executive chef of The Lone Star and has been there ever since. Through all his culinary success, Butler has never forgotten his roots and when he goes back home to visit, he makes a point to go back to his former culinary college to talk to the students who are just starting out in the industry. “A lot of them say they think they want to be a chef and I always say ‘if you think you want to be a chef, you might want to go and do something else.’ And I don’t mean that horribly, because if you really want to be a chef, I’ll be the first one to say go for it, but you need to be prepared to work hard. If you think you want to be a chef, you might want to think again. It’s not an easy industry, and if you want to progress there’s a lot more downs until you get to the ups for sure.”

For Butler, helping shape the next generation of chefs is just as important as sharing his food philosophy, which has made the menu at The Lone Star so successful: Less is more. “I think a lot of the chefs at the moment are over-complicating food. I don’t like sitting down and reading a menu and thinking, that’s like ten different flavours. I say to the guys, ‘if we just put three, maybe four flavours together on a plate and use the produce and product as you should use it, there’s no reason to have more than a few things going on’, and that’s what we try and do here. We’re not trying to reinvent anything, but simple things done well. Mr. Mosimann used to tell us that: ‘Simple things done well are the best, simple things done bad are terrible’ and I’m a firm believer of it. If we just do a nice simple fish dish, we execute it right and we cook it nicely, the job’s done. Simple food done well is the key here.” The night before my visit, Butler’s intern was talking to him about a dish idea he had. It had to do with beer, peanuts, and fish. When Butler asked him why those ingredients, he replied that when you drink a beer, peanuts are a perfect pairing. And since they’re in Barbados, the obvious protein would be fish. Butler told him to try a recipe on his day off and see what happens. “I hope he comes in tomorrow and says it worked! I don’t know what he’s going to do, nut crust, or beer batter or beer sauce, I have no clue. But I think it’s just getting the guys not to be afraid.” As much as Butler believes his kitchen staff upholds him, he also plays a huge part in elevating his staff. His approach to his kitchen is a model for all chefs and aspiring chefs out there. And if that beer, peanut, fish dish ever sees the light of day, I have no doubt that its biggest champion will be Dean Butler.

I TA L I A N

D’Onofrio’s Trattoria WWW.THECRANE.COM

D’Onofrio’s, located in the heart

Enjoy a delectable selection of antipasti, salads, pastas and

of The Crane Village, offers

speciality pizzas along with an extensive selection of fine wines.

delicious Italian cuisine in an elegant yet relaxed atmosphere.

M E N U I N T E R N AT I O N A L .C O M

If you crave bona fide Italian cooking, D’Onofrio’s is your port of call.

D’ONOFRIO’S THE CRANE RESORT

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

CRANE | ST. PHILIP

(246) 423-6220 dining@thecrane.com

Locate us | n˚5 on map | Page 114

Dining: Indoors – Outdoors Serving: Dinner Attire: Casual Entertainment: Piped music Bar: Yes Parking: Yes SAMPLE MENU

APPETISERS Napoleon — 22.00

roasted eggplant, portobello, red pepper with a basil coulis

— Stagione — 22.00

tossed mixed greens with a honey-balsamic vinaigrette

— Rughetta — 24.00

Veal Parmigiana — 54.00 veal Parmesan served with your choice of linguine or scalloped potatoes in tomato sauce

— Risotto Pescatora — 62.00

shrimp, mussels, clams and calamari with your choice of tomato or white wine sauce

tossed arugula, shaved Parmesan cheese, lemon-olive vinaigrette

PIZZAS

— Barbina — 26.00

Farmers

goat cheese cake over mixed greens and strawberry

— D’Onofrio’s Antipasto (for two) — 42.00

mushrooms, zucchini, eggplant, red and yellow sweet peppers, garlic pod, prosciutto, tomatoes and a balsamic reduction

— small 30.00 — large 40.00

goat cheese, tomato sauce, basil, apples

— Tuscan — small 35.00 — large 45.00

ham, Italian sausage, pepperoni

— Barbadian (spicy) — small 35.00 — large 45.00

ENTRÉES Chicken Pizzaiolo — 36.00

tomato and Parmesan cheese

salmon, black mussels, calamari, shrimp

— Rollatini Gratin — 36.00

DESSERTS

— Penne alla Carbonara — 38.00

panna cotta with berries

eggplant, basil, ricotta cheese and tomato sauce

local bacon, peas and poached eggs

— Tuna Calabrese — 52.00 pan-seared over chilled tomato-olive concassé with a balsamic reduction

Panna Cotta con Frutti di Bosco — 30.00 — Bonet alla Piemontese — 32.00 crushed amaretto cookies and cocoa custard

— Tiramisu — 32.00 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.

M O D E R N I TA L I A N

Daphneâ&#x20AC;&#x2122;s Modern Italian Food by the Sea WWW.DAPHNESBARBADOS.COM

This glamorous and tastefully

Each dish is beautifully prepared, focusing on fresh quality

decorated restaurant

ingredients. The staff is attentive and discrete. The wine list

features a menu inspired

boasts excellent bottles that have been carefully selected from top producers in Italy, France and other regions of the world.

by the classic Italian style

The sunken cocktail bar, featuring delicious exotic cocktails, is yet

of living and eating.

another reason why Daphneâ&#x20AC;&#x2122;s is a true destination for pleasure.

M E N U I N T E R N AT I O N A L .C O M

DAPHNE’S PAYNES BAY ST. JAMES

(246) 432-2731

Locate us | n˚3 on map | Page 116

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 Dining: Open-air Serving: Lunch – Dinner Attire: Elegantly casual

Bar: Yes Parking: Yes SAMPLE MENU

STARTERS

FROM THE GRILL

Range: 38.00 – 56.00

Range: 75.00 – 138.00

Italian Antipasto — Endive, Baked Goat Cheese and Roasted Beet Salad — Melanzane and Zucchini Parmigiana — Pan-fried Foie Gras

Beef Tenderloin

with a caramelised apple and vin santo sauce

— Shrimp Piri-piri

with a mushroom sauce, potato and mozzarella croquette and green beans

— Local Catch of the Day

with a Bajan seasoning, Mediterranean salsa, green pea and potato mash

— Spiny Lobster Tail

with garlic broccoli, sweet potato chips and a spicy mayonnaise

with a tomato and basil couscous

HOME-MADE PASTAS AND RISOTTO

MAIN COURSES Range: 75.00 – 98.00

Range: 40.00 – 67.00

Seared King Scallops

Fisherman’s Linguine — Spaghetti with Lobster

— Blackened Dorado

(main-course size)

— Risotto

with porcini mushrooms, Parma ham and asparagus

— Black Lamb Belly Ravioli — Fettuccine with asparagus and braised duck in a cabernet sauce

with sautéed artichokes and grilled zucchini

with fried cou-cou

— Yellowfin Tuna

with spicy chickpeas and roasted vegetables

— Lamb Cutlets

with lyonnaise potatoes, asparagus and a cabernet sauce

— Ricotta and Spinach Tortelli — Linguine with shredded spicy crab

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.

I TA L I A N SEAFOOD V E G E TA R I A N

Il Tempio Italian Restaurant & Beach Bar WWW.ILTEMPIORESTAURANT.COM

Dubbed “the best Italian food in Barbados” by the late opera great Luciano Pavarotti, Il Tempio is located beachfront on Barbados’ magnificent West Coast.

M E N U I N T E R N AT I O N A L .C O M

Il Tempio was featured in Condé Nast Traveler “one of the coolest beachfront restaurants in the Caribbean” and in the New York Times’ Frommer’s review “a restaurant where the chef’s light touch is ideal for tropical dining, an Italian experience not to be missed!”. Enjoy a casual lunch or a magical evening where Italian owners Anna and Leo welcome you, while the chef delights your senses with tantalising dishes.

IL TEMPIO FITTS VILLAGE ST. JAMES

(246) 417-0057 iltempio@yahoo.com

Locate us | n˚4 on map | Page 116

Lunch: 12:00 noon to 2:30 p.m., closed Mondays Dinner: 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

Dining: Open-air Serving: Lunch – Dinner Attire: Elegantly casual Bar: Yes

Entertainment: Live music (seasonally) Parking: Yes SAMPLE MENU

APPETISERS

MAIN COURSES

Range: 20.00 – 48.00

Range: 62.00 – 68.00

Millefoglie di Mozzarella

Pesce alla Mugnaia

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

— Sinfonia al Profumo di Mare smoked salmon with avocado mousse, calamari and shrimp in a light vinaigrette

— 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

PASTAS Range: 42.00 – 48.00

catch of the day in a lemon and white wine sauce, served with fried eggplant and steamed carrots

— Petto di Pollo alla Milanese deep-fried boneless chicken breast, served with linguine pasta in a saffron sauce

— Frittura di Gamberoni e Calamari

panko-crusted deep-fried jumbo shrimp and calamari

— Salsiccia con Patate e Funghi al Vino Rosso

home-made mildly spicy italian sausage with potato and mushrooms in a red wine sauce

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

DESSERTS

— Ravioloni alla Sorrentina

Il Classico Tiramisù

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

— Capunti allo Scoglio

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

— Pappardelle alla Bolognese

home-made pasta in a beef-tomato sauce

Range: 20.00 – 28.00

classic home-made tiramisù

— Panna Cotta

Italian custard with a strawberry or chocolate syrup

— Soufflé al Cioccolato chocolate soufflé

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.

BARBADIAN FRENCH THAI

Juma’s Restaurant WWW.JUMASRESTAURANT.COM

Since opening in December

Its location is stunning, overlooking the beautiful and unspoiled

2012, Juma’s has become a firm

Speightstown beach, and the menu is highly eclectic featuring

favourite with visitors and locals alike, with many

Thai, classic French and Bajan dishes. Complimentary transport is provided for guests from anywhere on the West Coast, and they also offer complimentary beach loungers and umbrellas.

guests returning time and time

Beautifully furnished with unique custom-built mahogany tables

again during each of their stays.

and an astounding collection of African art, Juma’s is an experience that you will never forget. They received TripAdvisor’s certificate of excellence 2014.

M E N U I N T E R N AT I O N A L .C O M

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

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

Locate us | n˚6 on map | Page 114

Breakfast: 9:00 to 11:00 a.m., Monday to Sunday Lunch: 11:00 a.m. to 2:30 p.m., Monday to Sunday Dinner: 5:00 to 10:30 p.m., Monday to Sunday Dining: Open-air (covered, overlooking the beach) Serving: Breakfast – Lunch – Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU

STARTERS Range: 15.00 – 40.00

Curried Pumpkin, Sweet Potato and Coconut Soup

with root ginger, garlic, coriander and cumin

— Flying Fish Pâté

locally caught flying fish blended with cream cheese, red chilli and lime juice

— Coquille St. Jacques

scallops in a white wine, garlic and onion sauce, gratinéed with cheese

— Bajan Saltfish Cakes the best on the island, served with a salad and sweet chilli sauce

— Thai Papaya and Chilli Salad

diced ripe papaya with green leaves, cherry tomatoes and rocket

MAINS Range: 60.00 – 150.00

Baked 16-oz. Lobster Tail

marinated in teriyaki, ginger and garlic

— Braised Oxtail in Red Wine slow-cooked in a fine merlot with sweet potatoes, carrots and christophene

Jumbo Shrimp

pan-fried in butter and garlic, served with rice or hand-cut chips and salad or vegetables

— Tenderloin of Beef

with a gratin dauphinois and vegetables

— Marlin in a Thai Red Curry Sauce

served on a bed of noodles

DESSERTS Range: 20.00 – 40.00

Banana Four Ways warmed banana cake, banana cheesecake, caramelised bananas and an alcoholic banana smoothie

— Gran’s Coconut Cake Jules’ family recipe, simple but beautiful

— Apple Tarte Tatin served with vanilla ice cream

— Chocolate Pot with Grand Marnier a little bit boozy and very heavenly

— Seafood Thermidor

scallops, marlin and shrimp in a classic thermidor 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.

LOBSTER SEAFOOD

Lobster Alive and All that Jazz WWW.LOBSTERALIVE.NET

Their big Caribbean spiny lobster is caught by scuba divers in the nearby Grenadine Islands and flown in â&#x20AC;&#x153;aliveâ&#x20AC;? by private plane to their large wholesale distribution tank.

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Centrally located at the International Yacht Anchorage in historic Carlisle Bay, the best beach in Barbados, the big walk-in tank provides stimulating entertainment for kids and adults alike. Beach lounge and umbrella rentals are available. There are jet ski and watersports operators out front along with good parking and wheelchair access. Speedboat pickup from the West Coast can be arranged. Beachy by day, peachy by night.

LOBSTER ALIVE WESLEY HOUSE, BAY STREET BRIDGETOWN | ST. MICHAEL

Lunch: 12:00 noon to 3:30 p.m., Monday to Sunday Dinner: 6:00 to 9:00 p.m., Monday to Saturday Sunday Live Jazz Lunch: 12:00 noon to 4:00 p.m.

Next to the Boatyard, about 400 metres south of the Careenage

(246) 435-0305 lobsteralive@sunbeach.net

Locate us | n˚1 on map | Page 118

Dining: Indoors – Outdoors Serving: Lunch – Dinner Attire: Casual (near-dry swimsuits and barefoot optional for lunch)

Entertainment: Live jazz quartet (four nights a week in season) Bar: Yes Parking: Yes SAMPLE MENU

TO START

MAIN COURSES

Lobster Spring Rolls — 28.00 — Conch Samosas — 32.00 — Conch and Callaloo Chowder — 34.00 — Crab Backs Grilled with Parmesan — 36.00 — Lobster Bisque

Greek Mixed Salad — 52.00

— small 24.00 — large 36.00

LIVE LOBSTER FROM THE TANK Lobster Crêpe — 62.00 — Big Lobster Central Platter (for three persons) — Price per pound: 68.00

good economy for the adventurers, crab pickers will know!

— Lobster Salad — 88.00 — Fresh Lobster — small 1 1/4 lb. (570 g) 114.00 — medium 1 1/2 lb. (680 g) 133.00 — large 1 3/4 lb. (795 g) 152.00 — extra-large 2 lb. (910 g) 170.00

with cold smoked local fish

— Catch of the Day — 52.00 — Conch au Vin — 62.00 — 10-oz. U.S. Strip Sirloin Steak — 70.00 DESSERTS Ice Cream — 12.00 — Dessert of the day Range: 15.00 – 25.00

COFFEES Espresso — 6.00 — Cappuccino — 8.00 — Café Latte — 8.00 — Bajan Coffee (with Barbados rum) — 14.00

— Irish Coffee

parboiled in seawater, finished on the barbecue with garlic butter

(with Irish whisky) — 16.00

— Lobster Thermidor — 160.00

As we are a small restaurant, we strongly recommend reservations. We offer take-away and home delivery.

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

Franco Parisi Chef / Co-owner, Tapas

Photography Kenneth Theysen

Interview

TAPAS WITH AN ITALIAN TOUCH

— By Joanna Fox

Locals certainly know about Tapas. A restaurant that’s neither big nor showy, this two-story building is long and lean and open to the ocean. Located on the scenic boardwalk that meanders along the stunning southern coastline of Barbados, Tapas is directly on the water’s edge, with an expanse of sea stretching out for miles and a constant ocean breeze giving relief from the day’s heat. From the time they open their doors at lunch to when the place is lit up at night, beaming with life, Tapas is a place that makes everyone feel at home. It’s the kind of place where time is taken to get to know the customers, a place that feels like family, where the owners know what dishes their regulars like to eat and what their favourite drinks are. A place that’s perfect for celebrating and splashing out, but also ideal for a quick bite and a beer. All this to say, it comes as no surprise that this lively, jovial, genial spot is owned by two charming Italians who run their restaurant as if you’ve been invited into their home. It may seem odd that owners Franco Parisi and Alfredo Giovine, both from Italy, are running a restaurant in Barbados named after a word that brings to mind Spain, but that’s part of the charm. Franco Parisi, the executive chef, is very aware. “So two Italians doing a restaurant called Tapas is a little bit weird, because when you say tapas people have the idea that it’s a Spanish restaurant, but that’s not the meaning of tapas. Tapas is actually a smaller version of plates. So if we were just going to do Italian food we were going to restrict

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the market. We want to create something for everybody, not just the tourists who come over and have pocket money to spend. The concept has always been great food, great service, great value for money. That has always been the base of the restaurant.” The concept of the restaurant was inspired by Parisi’s experiences travelling and working in kitchens all over the globe. But neither he, nor Alfredo, ever thought they would end up in the restaurant world. Parisi actually studied design in Milan. Alfredo, who is in charge of the front of house, was also in Milan, studying economics at the famous Bocconi University. Neither men knew each other until they met, many years later in Barbados, and neither men could have ever guessed that it would be because they would eventually own a restaurant together. For Parisi, the decision to choose food over design was gradual and organic. While studying design, he began working at a restaurant in the evenings to pay for his studies. “I just enjoy cooking. My mom spent all her life cooking, so I was always in the kitchen with my mom. I come from a big family, so back in the day when mama used to make

MAIN ROAD | HASTINGS CHRIST CHURCH

(246) 228-0704 WWW.TAPASBARBADOS.COM

the gnocchi or the fresh pasta, I was always in the kitchen trying to do something. I think it’s always been there, I just didn’t realize that it was what I wanted to do until I was working in a restaurant. At first it was just an excuse to pay for my school, but then it became my school. I was always being creative, I always took cooking as more of an art than a job. It’s like painters: you can be a painter or you can be an artist. They both have the brush but they don’t do the same thing. So I always took the job of being a chef more like an art than a way to pay the bills.” Once Parisi realized that food was his true passion, he dropped out of design school and went to culinary school. Eventually, he made his way to London where he worked for A-Z Restaurants, a company that oversaw many of the famous Michelin starred restaurants in the city at that time (Gordon Ramsay, Marco Pierre White, Giorgio Locatelli). He got the opportunity to go to Barbados when he was asked to set up a food and beverage program for a new place opening up on Sugar Hill in 2001. He stayed in Barbados for a couple of years, and then went back to London to open more restaurants for A-Z, including the famous Michelin starred Italian restaurant, Zafferano’s. Soon after, another opportunity arose to go back to Barbados, this time to work at The Lone Star restaurant. Parisi thought it would be crazy to refuse, and so he moved back to the island and ended up working there for five years. After that, Parisi decided that he wanted to stay in Barbados, but it was finally time he open something on his own. Meanwhile, Alfredo had been working at a popular pizzeria called Mama Mia, and Parisi would go there a lot with his kids. Every time

Parisi showed up, he would notice how good Alfredo was with the customers. “I was impressed that every time I went, he remembered the names of all the kids and which pizzas they liked to eat. So when this [restaurant] came available, the first person I called was Alfredo.” A true front-of-house persona, Alfredo just had an ease with people and a knack for never forgetting a face, a name, or even the smallest details about the customers’ likes and dislikes. He was a true hospitality natural and the perfect person to compliment Parisi. Both workaholics, the two men’s lives became the restaurant. They lived, ate, slept, and breathed for their business. Sharing the belief that they always wanted at least one of them to be present, the restaurant became their extended home. Serving lunch and dinner, seven days a week, 364 days a year (they only close on carnival in August), Tapas became exactly how both men envisioned it. It was an incredible amount of work, but also a true success story. “We don’t believe in places that are run by themselves. We don’t believe in [having] two or three places, a manager here and a manager there. Even though they’re responsible, I know that they wouldn’t take care of the place as well as myself or Alfredo could. If he can’t be here then I’ll be here, and vice versa.” The men’s formula seems to be working. Tapas is a restaurant that practically never sleeps, welcoming locals and tourists alike, day after day, night after night. “The concept that we were going for was more ‘a restaurant for everybody’. The idea was to create something that anybody can afford.” And that’s exactly what they did.

CARIBBEAN E U RO P E A N MEDITERRANEAN

Lone Star WWW.THELONESTAR.COM

Located on the famed platinum

Under new English ownership, Lone Star has been completely

coast, The Lone Star Restaurant

and tastefully refurbished to reflect current lifestyle trends

and Hotel is renowned for its cool vibe, celebrity clientele and superior cuisine.

and enhance the chic, laid-back Caribbean beach ambience. Fresh local produce is at the heart of a new menu that marries European flavours and Caribbean influences while preserving Lone Starâ&#x20AC;&#x2122;s much loved timeless classics. The new Lone Star maintains its signature balance of excellence in food, smart glamour and breezy beach charm.

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LONE STAR MOUNT STANDFAST ST. JAMES

(246) 629-0599 lonstargarage@caribsurf.com

Locate us | n˚5 on map | Page 116

Breakfast: 8:30 to 10:30 a.m., Monday to Sunday Lunch: 11:30 a.m. to 3:30 p.m., Monday to Sunday Dinner: 6:30 to 11:00 p.m., Monday to Sunday Dining: Open-air (covered) Serving: Breakfast – Lunch – Dinner Attire: Elegantly casual Bar: Yes Parking: Yes (valet parking) SAMPLE MENU

STARTERS

MEATS

Asparagus Gratinéed — 38.00

Pan-roasted Chicken Breast — 70.00

— Open Ravioli — 45.00

— Calf's Liver — 75.00

poached egg, red onion and Parmesan

wild mushroom and butternut squash, balsamic beurre noisette

— Yellowfin Tuna Tartare — 47.00

sesame, pickled ginger, wakame salad

— Crispy Coconut Prawns — 47.00

sweet mango-chilli sauce, herb salad

— Pan-fried Foie Gras — 70.00 oxtail ravioli, wild mushroom and Grand Marnier-spiced jus

LONE STAR CLASSICS 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

PASTA AND RISOTTOS Ravioli Spinach and Ricotta — 60.00 sage cream

— Wild Mushroom Risotto — 62.00 fresh Parmesan shavings

— Fresh Maine Lobster and Prawn Risotto — 90.00

wild mushroom ravioli, kale, cep cream

savoy cabbage and bacon bubble and squeak, sautéed local greens, red onion compote, Madeira jus

— Surf anf Turf Skewers of Beef and Shrimp — 95.00 wild rice, sugar snap peas, tarragon vinaigrette

— Roasted Rack and Braised Shoulder of Lamb — 95.00

French beans, minted bulgar wheat

— Grilled American Black Angus Rib-eye (10 oz.) — 105.00 potato purée, mushrooms, green beans and crispy onions

FISH Beer-battered Atlantic Cod — 70.00

hand-cut chips, mushy peas

— Boston Crab-crusted Mahi-mahi — 74.00

watermelon, tomato fondue

— Blackened Fresh Market Fish — 74.00 parsley new potatoes, wilted local greens, lime broth, aïoli

— Mirin- and Soy-glazed Local Barracuda — 77.00

sautéed potatoes, sesame-ginger sauce

— Pistachio-crusted Halibut — 85.00 sweet potato wonton, asparagus and grapefruit hollandaise

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.

AU T H E NT IC ITA LIA N

Luigi’s Ristorante Italiano WWW.LUIGISBARBADOS.COM

Treat yourself at Luigi’s, a typical

Your host, Davide, invites you to try something new because

but hardly ordinary Italian

Luigi’s stays fresh in concept and execution. He’ll guide you

trattoria‚ serving authentic Italian regional dishes in a very relaxing and homey environment since 1963.

M E N U I N T E R N AT I O N A L .C O M

through the well-thought-out menu that pays a special attention to the subtleties of original recipes. Luigi’s is always happy to serve you in English, French or Italian. Come to Luigi’s for a dining experience that has endured for good reason.

LUIGI’S DOVER WOODS | DOVER | CHRIST CHURCH Next to Sandals Barbados

(246) 628-9218 / WhatsApp 268-2163 luigisbarbados@gmail.com facebook.com/luigisbarbados

Locate us | n˚2 on map | Page 121

Dinner: 6:00 to 10:00 p.m., Monday to Sunday (Boxing Day to Easter), and closed Sundays (the remaining part of the year)

Happy Hours: 5:00 to 7:00 p.m., on Fridays Mid-may to end of june and september: Closed Dining: Indoors – Outdoors Serving: Dinner Attire: Casual

Bar: Yes Parking: Yes SAMPLE MENU

APPETISERS

MAIN COURSES

Range: 15.00 – 25.00

Range: 44.00 – 75.00

Antipasto Italiano

Scaloppine alla Pizzaiola

a variety of Italian salamis with artichokes, dried tomatoes, olives and flaked cheese

— Smoked Salmon

served with toast, butter, chopped onions and crumbled hard-boiled egg

PASTAS* Range: 32.00 – 47.00

Spaghetti Aglio, Olio e Peperoncino

seasoned with garlic, olive oil and hot pepper

thin slices of veal with tomato sauce and oregano

— Costine di Agnello Fritto

tender lamb cutlets dipped in egg and breadcrumbs, then fried

— Filetto di Maiale alla Senape pork filet coated with mustard, then baked

— Cotoletta alla Milanese

veal cutlet dipped in egg and breadcrumbs, then fried

— Spaghetti Carbonara

DESSERTS

— Home-made Lasagna

Tiramisù

blended egg, bacon and parmigiano

classic lasagna with ragù, béchamel and parmigiano

— Cannelloni

baked cannelloni shells filled with ricotta and spinach, smothered in a béchamel sauce

— Fettuccine con Pesto Trapanese

Range: 16.00 – 20.00

rich dessert with mascarpone, espresso and Italian ladyfingers

— Rich Chocolate Cake — Big Variety of Gelati Italiani — Tortino di Ricotta ricotta cheesecake with raisins or chocolate chips

fresh diced tomatoes, almonds, pecorino cheese and basil * Most pasta dishes are offered gluten-free at no extra charge.

We offer kids’ portions on certain dishes. 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. Local debit card accepted.

BARBADIAN CARIBBEAN I N T E R N AT I O N A L

Muscovado Bar and Restaurant WWW.POMMARINEBARBADOS.COM

Centred around the training and

Their focus is locked on superior service and serious flavour.

refining of their students, you’ll

Fridays, from 6:30 until 9:30 p.m., is Muscavado’s Gourmet

find Muscovado’s local and Caribbean cuisine to be as creative as it is delicious.

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Evening where they treat you to a seven-course meal for only $75.00 per person. Be sure to try breakfast or lunch at the Golden Apple Café where you are certain to be pleasantly surprised.

MUSCOVADO POMMARINE HOTEL | MARINE GARDENS HASTINGS | CHRIST CHURCH

Breakfast: 7:00 to 10:30 a.m., Monday to Sunday Lunch: 12:00 noon to 3:00 p.m., Monday to Sunday Dinner: 6:30 to 9:30 p.m., Monday to Sunday July and August: Closed

(246) 228-0900 pommarine@sunbeach.net

Locate us | n˚3 on map | Page 120

Dining: Indoors – Outdoors Serving: Breakfast – Lunch – Dinner Attire: Elegantly casual

Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU

GOURMET MENU 1

GOURMET MENU 3

Price per person: 75.00

Seven-course dinner includes:

– warm quiche of smoked salmon and leek, served on a lime-butter sauce – chilled gazpacho soup – medley of scallops, shrimp and mussels, marinière style – tea sherbet with whisky – gelatine of chicken and vegetable brunoise, served with a blue cheese and walnut sauce – Bavarian cream: vanilla, coffee or chocolate – coffee or tea served with petits fours

– crêpe soufflé with cheese, tomato and basil – curried lentil soup topped with fried onions – lobster tail thermidor au gratin – Champagne sherbet – roast leg of lamb, moussaka style – warm tart tatin served with nougatine ice cream – coffee or tea served with petits fours

GOURMET MENU 4 Price per person: 75.00

GOURMET MENU 2 Price per person: 75.00

Seven-course dinner includes: – couscous of baby shrimp and vegetables, served with a dill and yoghurt sauce – chicken consommé served with golden cheese sticks – grilled Caribbean sea bass served with a Béarnaise sauce – watermelon sherbet with dark rum – tenderloin of beef Wellington in puff pastry, served with a mushroom sauce – swan of fresh fruit mousseline – coffee or tea served with petits fours

Seven-course dinner includes: – tartlet with onion, tomato and mozzarella – Caribbean lobster bisque – kingfish and purée of breadfruit served on a red wine and grain mustard sauce – tea sherbet with whisky – roasted duck breast enhanced with a lime and honey nectar – cream puff swan with a mango sauce – coffee or tea served with petits fours

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

CARIBBEAN PA N - A S I A N SUSHI

Naru Restaurant and Lounge WWW.NARUBARBADOS.COM

One of the most awarded Bajan

The name comes from the Japanese verb “to be” and perfectly

chefs, Barry Taylor, has created

articulates the target of Naru Restaurant and Lounge. Taylor

an exciting blend of pan-Asian and Caribbean cuisines at Naru.

creates a blended plate concept integrating Caribbean and Asian ingredients and techniques. There is an open kitchen and sushi bar offering freshly made-to-order sushi by their experienced Asian chefs. Prepare to be relaxed by the stunning ocean views and cool breeze from the South Coast boardwalk. Barry’s wife, Lisa, spearheads the amiable service, the perfect complement to a delightful evening. It received Trip Advisor’s 2015 Travelers’ Choice Award. Be at Naru.

M E N U I N T E R N AT I O N A L .C O M

NARU SHAK SHAK COMPLEX

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

HASTINGS CHRIST CHURCH

(246) 228-6278 Locate us | n˚4 on map | Page 120

Dining: Indoors (lounge) – Outdoors – Open-air Serving: Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU

PAN-ASIAN MENU

SUSHI MENU

CONCEPT

MAKI ROLLS

Green Papaya, Jicama and Sautéed Baby Shrimp

Bruce Lee — 54.00

— 36.00

finished with a sumiso dressing

— Marinated Calamari and Grilled Octopus — 38.00

mixed lettuce, cherry tomatoes and radish salad, finished with a yuzu dressing and tempura crunch

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

— 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

cucumber, avocado, smoked eel, kanikama, tempura shrimp, crunch

— Sebastian — 60.00

grilled lobster, cucumber, avocado, Parmesan cream, tobiko

NIGIRI — 2 Pieces 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

with a spicy tamarind dipping 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.

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

GREEK MEDITERRANEAN

OPA! A Taste of Greece Opa invites you to experience

Some of their traditional Greek specialties include chicken

delicious authentic Greek cuisine

souvlaki, gyros, moussaka and spanakopita, to name a few. They

at great prices.

also offer delicious fish and meat dishes, and reasonably priced wines. Opa features a lunch menu with burgers and something for everybody. They are located in Holetown, on the West Coast, in the Limegrove Lifestyle Centre. Join them for delicious food and storied Greek hospitality in a casual, comfortable setting.

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OPA! LIMEGROVE | LIFESTYLE CENTRE

Lunch and Dinner: 10:00 a.m. to 10:00 p.m., Monday to Sunday

HOLETOWN | ST. JAMES

(246) 624-9767 opabarbados@gmail.com

Locate us | n˚6 on map | Page 116

Dining: Indoors – Open-air Serving: Lunch – Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU

MEZE – APPETISERS

MAIN COURSES*

Spanakopita — 12.00

Fish of the Day — 52.00

— Dolmades Avgolemono — 15.00

— Chicken Souvlaki Platter — 52.00

spinach and feta cheese wrapped in pastry

grape leaves stuffed with rice, topped with a lemon and dill sauce

— Dips with Pita Bread (any 2 dips) — 18.00

hummus, olive-sun-dried tomato tapenade, spicy feta, taramosalata, tzatziki

— Greek Bruschetta — 18.00

tomatoes, onions, feta cheese, oregano and olive oil on top of toasted garlic bread

— Feta and Kalamatas — 20.00

feta cheese, olive oil, oregano and kalamata olives with pita points

— Crispy Calamari — 25.00

lightly floured rings of fried calamari with tzatziki

— Shrimp Athena — 25.00

grilled fish served on rice with a lemon-butter-dill sauce

marinated grilled chicken kebab, served on a bed of rice and roasted lemon potatoes

— Bouzouki Tiger Shrimp — 56.00 broiled shrimp served with rice in garlic, mustard and olive oil sauce

— Certified Angus Rib-eye Steak — 56.00

10-oz. cut rubbed with our secret steak spice and served with roasted lemon potatoes

— Roasted New Zealand Lamb Shank — 56.00

lamb shank falling off the bone, served with roasted lemon potatoes * All main courses are served with vegetables.

sautéed shrimp in a home-made tomato sauce with feta cheese

DESSERTS

MOUSSAKA AND PASTA

— 20.00

Penne à la Greco — regular 32.00 — with chicken 42.00 — with shrimp 48.00

penne pasta with sun-dried tomatoes, sweet peppers, onions, kalamata olives and feta – Alfredo, tomato, rosé or garlic oil

— Moussaka with Greek Salad — 54.00

baked in the oven and made with eggplant, zucchini, potatoes and a layer of spiced ground beef, topped with a cheesy béchamel-cream sauce

Baklava Dipped in Chocolate almonds, walnuts, cinnamon, honey and sugar rolled in a buttered filo pastry, dipped in chocolate, served with French vanilla ice cream

— Chocolate-espresso Cheesecake — 20.00

rich chocolate cheesecake with a hint of espresso, served with French vanilla ice cream

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

Stephen Belgrave Chef, The Fish Pot

Photography Kenneth Theysen

Interview

A LITTLE PIECE OF PARADISE

— By Joanna Fox

Some of the most beautiful parts of Barbados are the ones that are a bit out of the way. They’re the places that few tourists know about, undisclosed pockets and coves that only a handful might frequent and would rather keep for themselves. The Little Good Harbour Hotel and its charming restaurant, The Fish Pot, are tucked away in one of these pockets, a special place for those who know it, and one that those who discover it won’t soon forget. Located on a quiet beachside road in a lovely little fishing village in St. Lucy Parish, this idyllic spot truly feels like a slice of unspoiled paradise. And as much as it might be one of those island secrets, it’s definitely worth sharing. Travelling north of Speightstown and just off the main road, the terrain becomes more sparse and untamed, with a rugged countryside that engulfs the top of the island. The colours are so vivid and bright that it’s like someone turned up the volume, the effervescent layers of greens and blues popping all around. There’s a building on this narrow ocean road that’s unmistakable: an old fort made of sun-bleached coral stone, highlighted by brilliant turquoise shutters and trim. Like a postcard picture of the perfect beachside Caribbean cottage, this is The Fish Pot. Hands down one of the best restaurant settings on the entire island, it’s not just the stunning views and proximity to the sparkling ocean that win customers over. It’s how utterly endearing this restaurant really is. With dining areas both inside and outside the main building, the bright blue hues of the ocean are the backdrop from every vantage

M E N U I N T E R N AT I O N A L .C O M

point, whether framed by the many large open windows, or viewed over the turquoise terrace railings. During the day, the scope of the setting will take your breath away. And at night, with candles on each table and soft yellow lights hanging from the ceiling, the atmosphere is warm, casual, and captivating. Located within The Little Good Harbour Hotel, The Fish Pot’s executive chef is the very talented Stephen Belgrave. A head chef since he was just 25 years old, this Barbadian local has been at The Fish Pot for 15 years. With lots of experience cooking all over the world, from England and France to Thailand and Tokyo, Belgrave wanted to bring an international influence to classical dishes, with his own personal take on them. Tweaking the traditional, Belgrave also likes to remain true to his Caribbean roots. “What we’re trying to do is create something casual, comfortable, and fun. It’s all about taking different dishes and putting them together and incorporating things from here. It’s trying to take a classical dish and give it your twist to create something a little bit different, but something people can still recognize as being a classical dish.” When Belgrave was in Thailand he learned how to make all their curry pastes, so when he came back to his restaurant he wanted

LITTLE GOOD HARBOUR SHERMANS | ST. LUCY

(246) 439-3000 / 439-2604 WWW.LITTLEGOODHARBOURBARBADOS.COM

to incorporate those into his dishes as well. Curries are something he takes very seriously, as he considers them one of his favourite things to make. “I’m a master at curries. We do a lot of curries here, we do panag-type curries, we do korma curries. This restaurant is not a curry restaurant but we tend to have curry items on the menu. They are some of the best dishes I make.” Always striving for quality and consistency, the dining experience at The Fish Pot is spot on, from top to bottom. From the refreshing seafood ceviche, to the grilled whole king prawns with a kick of chilli and lemon butter, the catch of the day (Barracuda is Belgrave’s favourite), or a Kashmiri-style curry with poppadum and incredibly addictive mango chutney, the menu compiles a thoughtful, diverse selection of dishes that both reflect Belgrave’s culinary views as well as his surroundings. Belgrave certainly won’t take all the credit, however, and he’s adamant about how important his kitchen team is to the whole operation, some members having been with him since the very beginning. “Building a team is the hardest factor to maintain consistency in the restaurant. We’re lucky we really have a good team, they’re all good guys. My strength is the team behind me and I try to give each of them their personal creativity. I have to give

them their individuality so that they can feel that they have an input and feel that they matter. Food is up top but it’s the people, the guys in the back that keep the kitchen working.” And these guys work hard. Seven days a week, open for lunch and dinner, Belgrave and his team create fresh, original Caribbean cuisine for a steady stream of hotel guests, visitors, and locals. But Belgrave isn’t ready to rest on his laurels just yet. There’s a lot more to come in the future for the Fish Pot. “I still have a lot more to produce. I have a lot more to give, and basically I want to try to take it to the next level, take it to the next step. That’s what we do here.” That next step, at least for starters, involves creating their own restaurant brand and producing some of their most popular hot sauces, chutneys, and curry pastes so that guest can take their own little piece of The Fish Pot home with them. The Fish Pot is not one of those restaurants you hope to someday stumble upon and discover. It’s earned a reputation as a destination in its own right. For the setting, for the view, and especially for the food, treat yourself to a meal at this very special spot.

INDONESIAN JA PA N E S E THAI

Pacifika Kitchen WWW.ACCRABEACHHOTEL.COM

Located on the South Coast,

Embark on a culinary journey with featured dishes from Japan,

Pacifika Kitchen is a dazzlingly

China, Thailand and Indonesia in a contemporary dining room.

unique restaurant on the island,

The extensive menu offers dishes for every taste, accompanied by the perfect bottle from an extensive wine collection.

showcasing cuisine from

The cosy air-conditioned setting delivers an unforgettable

the Pacific Rim.

dining experience for every occasion.

M E N U I N T E R N AT I O N A L .C O M

PACIFIKA ACCRA BEACH HOTEL & SPA

Dinner: 6:30 to 10:00 p.m., closed Tuesdays and Sundays

ROCKLEY CHRIST CHURCH

(246) 435-8920 restaurants@accrabeachhotel.com

Locate us | n˚5 on map | Page 120

Dining: Indoors Serving: Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU

STARTERS – SASHIMI, NIGIRI AND SUSHI Range: 28.00 – 37.00

Sake (Norwegian salmon) — Tako (octopus) — Saba (mackerel) — Maguro (yellowfin tuna) STARTERS – MAKI Range: 35.00 – 48.00

Pacific Dragon Maki

tempura shrimp, sweet omelette, avocado, teriyaki-chilli sauce

— Kei Special Maki

Norwegian salmon, cream cheese, chives, sesame seeds, coated smoked salmon, chef’s sauce

— Watari Gani Maki

dynamite spider rolls, soft-shell crab, bonito flakes, wasabi-tobiko sauce

Sake Saikyo Yaki Kouso Huumi

Norwegian salmon, Saikyo miso, hoba leaf

— Pan-seared Quinoa-crusted Scallops

jumbo scallops, fennel, edamame beans, carrot-lemongrass sauce

— Grilled Lemongrass Chicken

lemongrass-marinated, vegetables, hot lime jus, scallion oil

— Pan-roasted Pork Loin

panko-crusted, togarashi, grilled vegetables, shallot-soymustard sauce

— Thai Red Curry

prawns, Thai chilli paste, lemongrass, steamed rice

DESSERTS Range: 22.00 – 25.00

Tempura Ice Cream deep-fried

ENTRÉES Range: 52.00 – 70.00

Nasi Goreng

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

— Green Tea Ice Cream two scoops

— Yuzu Crème Brûlée

Japanese citron, mint leaves

— Fried Kuey Teow

flat noodles, prawns, lap cheong, bean sprout sausage, bok choy

— Chap Chae Noodles

beef, mushrooms, carrot, bok choy, pepper

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

C O N T E M P O R A RY CARIBBEAN

Palm Terrace WWW.FAIRMONT.COM

Come see what's new and exciting

The Palm serves locally inspired and innovative dishes that

at Palm. New delectable menus

will satisfy the most discerning palates. The Caribbean-style

by executive chef Kirk Kirton,

from sumptuous delicacies to all-time favourites. Tantalise

a superb view of the Platinum

your culinary senses and enjoy one of the best restaurants

Coast, and our extraordinary

in Barbados!

service are just the beginning!

menu is culturally inspired and offers many alternatives,

M E N U I N T E R N AT I O N A L .C O M

PALM TERRACE THE FAIRMONT ROYAL PAVILION

Dinner: 6:45 to 10:00 p.m., Monday to Sunday (subject to seasonal variations)

PORTERS ST. JAMES

(246) 422-5555 rpv.concierge@fairmont.com

Locate us | n˚7 on map | Page 116

Dining: Open-air Serving: Dinner Attire: Elegantly casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU

STARTERS

FROM THE GRILL

Island Pumpkin and Coconut Soup — 26.00

Locally Spiced Bajan Mahi-mahi — 58.00

spiced dumplings

— Salad of Marinated Tomatoes — 34.00 whipped feta, cucumber, oregano, pickled baby onions

— Grilled Flatbread — 34.00

poached pear, baby arugula, Gorgonzola, pecans, marinated red onions

— Grilled Flatbread — 34.00

cherry tomato, wild mushroom, mozzarella, goat cheese and basil

— Blackened Caribbean Shrimp — 36.00 grilled corn cou-cou, lime butter

— Risotto of Wild Mushrooms — 36.00 shaved Parmigiano-Reggiano, truffle oil

— Roasted Red and Yellow Beets — 36.00 strawberry, rocket leaves, walnuts, olive oil, aged balsamic

— Fresh Local Ahi Poke — 40.00

sesame, chia, tobiko, pickled ginger, wakame salad

sauce vierge

— Caribbean Sea Congalie — 60.00

almond-citrus crust, passion fruit butter

— Miso-glazed Local Barracuda — 60.00 lemongrass-ginger beurre blanc

— Grilled Jumbo Prawns — 64.00 piri-piri sauce

— Grilled Local Yellowfin Tuna — 64.00 charred lemon, virgin olive oil

— Bajan-spiced Fried Chicken — 64.00 jerk sauce

— 12-oz. Duroc Natural Pork Chop — 70.00 thyme jus

— Lamb T-bone Chops — 79.00 rosemary essence

— Creekstone Prime Bistro Filet — 82.00 romesco sauce

— 8-oz. Creekstone Prime Beef Tenderloin — 92.00 Béarnaise sauce

— Seared Atlantic Scallops — 42.00

— Center-cut Loin Veal Chop — 115.00

— Loch Fyne Scottish Smoked Salmon — 42.00

— Fresh Maine Lobster — 139.00

thick Bajan rum bacon, creamy leeks

crisp potato, horseradish cream, keta caviar

wild mushroom sauce

thermidor sauce

— 26-oz. U.S. Angus Porterhouse Steak for Two — 165.00 chimichurri sauce

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

CARIBBEAN I N T E R N AT I O N A L

Port St. Charles Yacht Club WWW.PORTSTCHARLES.COM/YACHT-CLUB

The Port St. Charles Yacht Club

It offers lunch, dinner and bar service in an open-air setting

boasts a full service bar and

with friendly service and a panoramic view of the West Coast.

restaurant, featuring a wide range of international cuisine prepared by our world-class chef.

M E N U I N T E R N AT I O N A L .C O M

Deck loungers are provided for sunning and a staircase into the sea complements the pool.

PORT ST. CHARLES HEYWOODS ST. PETER

(246) 419-1000 Ext. 2284 psc.yc@caribsurf.com

Locate us | n˚7 on map | Page 114

Lunch: 12:00 noon to 4:00 p.m., Monday to Sunday Dinner: 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 Dining: Open-air Serving: Lunch – Dinner Attire: Casual (lunch) Elegantly casual (dinner)

Entertainment: Live music (3 days a week in high season) Bar: Yes Parking: Yes SAMPLE MENU

APPETISERS Range: 18.00 – 38.00

Soup of the Day — Bajan Fish Cakes

salted codfish marinated in a batter with local herbs, fried and served with cocktail sauce

— Pan-seared Sea Scallops

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

— Caribbean Coconut Shrimp

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

SALADS* Range: 26.00 – 60.00

Chef’s Salad

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

— Classic Caesar Salad

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

— Farmer’s Salad

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

SANDWICHES** Range: 26.00 – 45.00

The Yacht Club Sandwich

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

Asian Wrap

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

— Home-made 6-oz. Burger

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

— Bajan Flying Fish Cutter

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

MAIN COURSES Range: 34.00 – 90.00

Catch of the Day

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

— Bajan Jerk Tortellini Pasta

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

— Asian Stir-fry

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

— West Indian Curry

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

— Lemon-pepper Pork Tenderloin

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

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

MEDITERRANEAN

Primo Bar & Bistro WWW.PRIMOBARBADOS.COM

Formerly Pisces Restaurant,

Under the patronage of executive chef Larry Rogers, the open-

the newly renovated Primo Bar

plan restaurant and lounge, located just off the boardwalk,

& Bistro is making waves.

is an ideal spot for casual dining or just a quick bite and drinks. The eclectic menu has a subtle West Indian influence and includes an extensive variety of fresh seafood, meat and pasta dishes. Eat, drink and relax in a chic setting overlooking the picturesque bay of St. Lawrence Gap.

M E N U I N T E R N AT I O N A L .C O M

PRIMO ST. LAWRENCE GAP

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

CHRIST CHURCH

(246) 573-7777 dine@primobarbados.com

Locate us | n˚3 on map | Page 121

Dining: Open-air Serving: Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU

STARTERS

ANGUS BEEF

Spicy Caribbean Fish Goujons — 28.00

Roast Beef Teres Major — 80.00

with Bajan aïoli

— Chicken Liver Pâté — 30.00

with Melba toast and onion jam

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

— Oysters Rockefeller — 36.00 served on the half-shell

— Mussels Marinière — 36.00

simply steamed in white wine, garlic and lemon-parsley butter

— Coconut Shrimp — 36.00 with a sweet curry dip

PASTAS Mushroom Risotto — 40.00 with leeks and white truffle oil

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

— Mac and Cheese — 60.00

with broccoli, lobster and shrimp

FROM THE FARM

zucchini fritti with creamy leeks, crushed new potatoes and bacon

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

— 7-oz. Black Angus Beef Tenderloin — 110.00

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

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

— Sesame-seared Yellowfin Tuna — 79.00 served rare, with a green curry and coconut milk sauce, sticky rice, wilted greens and a mango-tomato salsa

— Seared Scallops — 79.00

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

— Seafood Sampler Plate — 80.00

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

West Indian Chicken and Vegetable Curry — 59.00

DESSERTS

— New Zealand Lamb Shank — 65.00

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

on dhal roti skin, steamed rice, tomato-raisin chutney

braised in chilli, served with a vegetable moussaka and rosemary jus

— Jerk Pork Tenderloin — 75.00

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

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

CARIBBEAN I N T E R N AT I O N A L

Pureocean Beachside Dining WWW.DIVIRESORTS.COM

Pure Ocean is making a splash

Their menu includes Caribbean favourites such as Bajan flying

with pure taste that is pure

fish and appetisers like potato stackers. Pure Ocean also offers

pleasure. Enjoy savoury dishes

a large variety of speciality cocktails made with Barbadosâ&#x20AC;&#x2122; own Mount Gay rum as well as vodka cocktails, martinis, beer, coffee,

and a full bar selection in

wine and soft drinks. Located on one of the most spectacular

a contemporary beach setting.

beaches in Barbados, Pure Ocean is a pure magic for the eyes and the taste buds.

M E N U I N T E R N AT I O N A L .C O M

PUREOCEAN ST. LAWRENCE GAP CHRIST CHURCH

(246) 418-7300 Ext. 7412

Locate us | n˚4 on map | Page 121

Breakfast: 7:30 to 10:30 a.m., Monday to Sunday Lunch: 11:30 a.m. to 2:30 p.m., Monday to Sunday Dinner: 6:30 to 9:30 p.m., Monday to Sunday Dining: Open-air Serving: Breakfast – Lunch – Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU

STARTERS / SOMETHING TO SHARE

Pork Cutlet — 53.00

Pure Potato Stacker — 19.00

— Sugar Cane Shrimp — 55.00

potato chip nachos, hot garlic, scallions, green onion, cheese sauce, jalapeños

— Pudding and Souse — 20.00

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

— Tempura — 20.00

tempura-battered fried chicken, broccoli and cucumber, served with a sweet chilli glaze

— Fritto Misto — 30.00

crispy calamari with a tomato salsa

— Flying Fish Pop — 31.00

herb-crusted flying fish and plantain lollipop, accompanied by a tomato and orange smoothie

— Swimmer Crab — 45.00

crispy spring roll filled with crab and Caribbean spices, served with a shrimp-cream sauce

crispy panko-seasoned pork served with a Mount Gay rum glaze

smoked shrimp infused with PURE cane sugar and a mango chutney

— Mahi-mahi — 58.00

grilled with a tomato-citrus butter

— Seared Scallops — 61.00

seared ginger-seasoned scallops, served with a mixed fruit salsa

— Short Ribs — 68.00

slow-cooked short ribs with ginger and thyme aroma on mashed potatoes

— Caribbean Lobster — 80.00

grilled rock lobster served with a lemongrass-cream sauce

— Filet Mignon — 89.00

U.S.D.A. beef tenderloin, pan-seared, blue cheese-barbecue sauce

— Surf and Turf — 90.00

grilled beef tenderloin and garlic shrimp

MAINS* Vegetarian Stir-fry — 35.00

fresh garden vegetables tossed with egg noodles and ginger soy

— Chicken Pasta and Mushrooms — 38.00

smoked chicken tossed in linguine pasta and mushrooms with a Dijon mustard-cream sauce

Chicken Stew — 46.00

Thai red curry-marinated chicken, root vegetables and bamboo slices

* Unless noted with the entrée, each main is served with your choice of one item: either sweet potato au gratin, Caribbean rice and peas, fried plantains or mashed potatoes. All mains are served with vegetable of the evening. We also feature an extensive breakfast and lunch menu.

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

Q&A

Hance Bannister Executive Chef, Coral Reef Club

Questions

HANCE BANNISTER — By Joanna Fox with

There’s nothing quite like magic hour at the Coral Reef Club. When the light is just so, the pink glow of dusk gives way to the flicker of candles amongst the shadows of palm trees that surround the restaurant. The spacious tables in the Lilly Pond Terrace and surrounding open-dining area overlook the ocean, with the sound of waves dancing in and out of earshot. A fine dining experience at its best, the Coral Reef Club is the perfect combination of spectacular setting, Barbadian hospitality, and thoughtful, contemporary cuisine. With an ever-changing seasonal menu and convivial Thursday night weekly barbecue, dining at the Coral Reef is truly a sensory experience from top to bottom. From freshly caught seafood to classic culinary creations, Executive Chef Hance Bannister is the man in charge, and the one who orchestrates this outstanding brigade of men and women in the kitchen. We asked Bannister twenty questions about his life, career, Barbados, and food. Here’s what he had to say.

Q What is your earliest, fondest food memory? A Cooking with my grandmother. Q What made you fall in love with cooking? A I was always intrigued by reading cookbooks and trying to replicate

Q Cooking allowed you to travel. What was your favourite place? A Gidleigh Park, Devon, and Andrew Fairlie Restaurant, Gleneagles,

Scotland are my favourite places where I had the opportunity to develop my cooking knowledge.

the recipes. I was curious about the science of the processes and reactions.

Q How did you end up as chef of the Coral Reef Club? A My entire working life has been at Coral Reef. I worked as a waiter

Q How did food and cooking play a part in your childhood and

initially and then moved into the kitchen. Gradually I worked my way up to becoming the Executive Chef.

growing up? A I recall growing up as a child and being placed in the position of having to finish the meals after my grandmother had started the process. It was my introduction to cooking until I was able to start and finish the complete meal. Q Do you have someone you would consider a mentor in your culinary career? A Obviously Graham Licorish, whom I have worked with at Coral Reef all my career. And I had the opportunity to work with Michael Caines at Gidleigh Park [Devon, England], which was very instrumental in my overall development as a chef.

M E N U I N T E R N AT I O N A L .C O M

Q What's it like working for the O’Hara family run hotel? A I have a fantastic relationship with the O’Haras. Their interaction

with our clientele on a day-to-day basis, and also the dedication of the staff, has made Coral Reef a very successful hotel with a very high percentage of repeat clientele. We are constantly striving to improve and raise the bar and it’s an honour to be the chef at such a hotel. Q What was the most invaluable training you ever had? A Working at Gidleigh Park for 6 months with Michael Caines.

It was the hardest - but most fulfilling - experience of my career. The education was invaluable. The commitment that I witnessed, the acute attention to detail, the respect given to the products, the dedication to making sure that all the dishes were perfect; all these things contributed to making me the chef that I am today.

PORTERS ST. JAMES

(246) 422-2372

Photography Kenneth Theysen

WWW.CORALREEFBARBADOS.COM

Q Let's talk about food. What is your favourite thing to cook? A Ravioli – I love the technique involved in making the perfect ravioli. Q What would you consider your style of cuisine? A I would say eclectic fusion. I draw from the different culinary styles,

areas, cultures, and traditions/classics. Q How would you describe your menu at the Coral Reef Club? A A combination of dishes utilizing quality products, prepared

correctly to create food with the focus on flavour and nutrition to give a gastronomical experience that is truly unforgettable. Q How often do you change the menu? A The à la carte dinner menu changes every day, interspersed with an

Q If you could give your younger self just starting out his cooking career some advice, what would it be? A Education, travelling, listening/paying attention and working hard. Q When you're not running the kitchen, what do you do for fun? A Relaxing, reading, spending time with family, watching sports.

Particularly football. Q Describe your perfect meal. A Seared Scallops, Crispy Duck Breast, Dark Chocolate Fondant. Q Do you hang out with other chefs? A We all do help each other and we share ideas.

international buffet and well-received BBQ.

Q What's the general food community like in Barbados? A The food community is well-educated on the latest trends in the

Q What are the challenges of being a chef in Barbados? A There are no real challenges. We do have access to quality products/

culinary world, as the customer’s expectations are very high and it’s the chef’s job to exceed those expectations.

ingredients, which is most important. Q What do you love most about being a chef? A Simply hearing the comments from the guests that our food is just

Q You have the night off and I'm going to pay for your meal. What restaurant do you go to? A Cin Cin.

as good as, or even better than, some of the top restaurants that they have experienced in Europe and other regions.

ASIAN CARIBBEAN FUSION

Scarlet WWW.SCARLETBARBADOS.COM

Liquid luxuries

Low-key lounging or high-heeled haute couture. This is Scarlet...

and contemporary cuisine.

eat, drink and play! Beautifully conceived and executed, casual

Great grooves and midnight moves.

but stylish, Scarletâ&#x20AC;&#x2122;s compelling interior design features a large bar to accommodate a simple meal of a few nibbles and martinis, or an Ă la carte dinner at the tables. Scarlet is perfect for pre- and after-dinner drinks too.

M E N U I N T E R N AT I O N A L .C O M

SCARLET PAYNES BAY

Dinner: 5:00 p.m. until..., Tuesday to Saturday Cocktail Bar: 5:00 p.m. until..., Tuesday to Saturday

ST. JAMES

(246) 432-3663 scarlet@caribsurf.com

Locate us | n˚8 on map | Page 116

Dining: Indoors Serving: Dinner Attire: Casual Cocktail Bar: Yes Parking: Yes SAMPLE MENU

LITTLE DISHES GREAT TO SHARE

FISH

Marinated Olives — 26.00

please ask your waiter

with grilled focaccia, olive oil and balsamic

— Asian-marinated Chicken Skewers — 28.00 with a warm peanut sauce

Local Fresh Fish of the Day — 62.00 — Prawn and Coconut Curry — 64.00 with fragranced basmati

MEATS

— Five-spice Seared Rare Tuna — 30.00

Home-made 6-oz. Beef Burger — 43.00

with cucumber ribbons

topped with your choice of either blue cheese and caramelised onions or bacon and mature Cheddar, served with house fries

SALADS

— ‘Baxter’s Road’ Chicken — 54.00

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

— Thai Beef Salad — 50.00

seared beef and noodle salad with a sesame-honey-ginger-soy dressing

PASTAS Linguine — 40.00

with slow-roasted little tomatoes, capers, lemon and garlic

— Linguine — 52.00

with creamy pesto chicken

– famous for its fried chicken at 3 a.m.! – served with mash, greens and Bajan gravy

COCKTAILS Passion Fruit Caipirumba — 18.00 rum, passion fruit liqueur, passion fruit purée, lime and brown sugar – muddled and short, the caipirinha revisited

— Scarlet Rocks! — 20.00

vodka, black raspberry liqueur, strawberry, basil, cranberry juice and black pepper – shaken, our signature cocktail... simply über!

— Basilique — 19.00

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

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.

PIZZA SEAFOOD STEAKHOUSE

Steak House Grill St. Lawrence Pizza Hut WWW.THESTEAKHOUSEBARBADOS.COM

At Barbados first and finest

Their extensive menu also features ribs, fresh fish, seafood,

steakhouse, you can enjoy

sandwiches, burgers and delicious New York-style pizzas,

delicious choice U.S. steaks.

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. Steak House Grill is centrally located in the Gap, just steps away from afterdinner entertainment.

M E N U I N T E R N AT I O N A L .C O M

STEAK HOUSE GRILL ST. LAWRENCE GAP CHRIST CHURCH

(246) 428-7152

Locate us | n˚5 on map | Page 121

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

Dining: Indoors – Outdoors Serving: Breakfast – Lunch – Dinner

Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU

STARTERS AND SALADS

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

— 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

PASTAS 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

best of Oistins Bay catch, blackened, grilled or fried

— 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.

STEAK HOUSE SIGNATURE DISHES ** 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 prices are in Barbadian dollars and include government value added tax. Tipping at your discretion. Prices and menu items are subject to change.

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

I N T E R N AT I O N A L I TA L I A N TA PA S

Tapas WWW.TAPASBARBADOS.COM

Ideally situated on the buzzing

This elegantly rustic beachside restaurant is out to win your

South Coast boardwalk, just a

hearts with its warm ambiance and its international menu,

few feet away from the water’s

and Caribbean flair. His expert kitchen loves to see Tapas full of

edge, Tapas awaits. It’s the

happy people enjoying his creations. Locals and tourists alike flock

perfect place to enjoy great

to enjoy a glass of wine from their extensive wine list or a cool

scenery while indulging in

signature cocktail prepared by their talented mixologist. At Tapas

delectable food and drink.

designed perfectly by Chef Franco Parisi with touches of Italian

M E N U I N T E R N AT I O N A L .C O M

there is something for everyone and Alfredo, the host, exudes a warmth and a charm that will make you feel right at home.

TAPAS MAIN ROAD | HASTINGS CHRIST CHURCH

(246) 228-0704

Lunch: 11:30 a.m. to 3:00 p.m., Monday to Sunday Dinner: 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

info@tapasbarbados.com

Locate us | n˚6 on map | Page 120

Dining: Open-air Serving: Lunch – Dinner Attire: Casual

Bar: Yes Parking: Yes SAMPLE MENU

TAPAS

MAIN COURSES

Range: 8.00 – 17.00

Range: 45.00 – 90.00

Tuna Carpaccio — Salt and Pepper Shrimp — Chicken Liver Pâté — Goat Cheese Croquette

Linguine Lobster

STARTERS Range: 14.00 – 32.00

Lobster Bisque

with lobster meat, roasted garlic and a drizzle of mascarpone

— Tapas Tempura

Nobashi shrimp, red snapper, cuttlefish, broccoli and zucchini in tempura batter

— Beef Carpaccio (raw)

thinly sliced Angus beef with rocket salad, Parmesan shavings and truffle oil

fresh spiny lobster meat, zucchini, fresh tomato, garlic and white wine

— Trio of Seafood Ravioli

crab and shrimp, red snapper and salmon ravioli in a cherry-tomato bisque

— Pan-seared Scallops

with cauliflower purée, wild mushroom and pancetta (Italian bacon)

— Barracuda

pan-roasted, with sautéed wild mushroom, leek and potato purée, pickled beets

— Pork Shank

with bacon mash, creamed cabbage

— Duck Breast

with herbed creamed corn, roasted beets, spiced balsamic reduction

— Veal Pâté

DESSERTS

— Oxtail

Napoleon

with a caper and tuna essence dressing

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

Range: 15.00 – 26.00

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

— Tapas Dame Blanche

with cranberry, candied peals, almond-raisin crumble and maple ice cream

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.

C O N T E M P O R A RY C O N T I N E N TA L

The Accra Deck WWW.ACCRABEACHHOTEL.COM

The Accra Deck restaurant

It offers an enchanting open-air oceanfront dining experience.

is located on the South Coast,

The delectable dinner menu favours contemporary European

in the Accra Beach Hotel & Spa.

infused dishes that are sure to satisfy. In addition to the mouthwatering menu, the restaurant offers a fine selection of wines from across the globe. The Accra Deck delivers a superior dining experience and is a must visit when in Barbados.

M E N U I N T E R N AT I O N A L .C O M

THE ACCRA DECK ACCRA BEACH HOTEL & SPA

Dinner: 6:30 to 9:30 p.m., closed Mondays and Thursdays

ROCKLEY | CHRIST CHURCH

(246) 435-8920 restaurants@accrabeachhotel.com

Locate us | n˚7 on map | Page 120

Dining: Open-air Serving: Dinner Attire: Elegantly casual Bar: Yes Parking: Yes SAMPLE MENU

APPETISERS Range: 32.00 – 42.00

Calamari Sorrentino

squid prepared in light tomato sauce, herbs and garlic

— Shrimp Martini

dusted with seasoned tempura, served with chilli-infused sauce

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

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

— Murg Malai

creamy spices and cilantro-marinated chicken served with green chutney

Spaghetti di Aragosta

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

— Gnocchi al Ragù di Agnello

home-made potato gnocchi with peas and slow-cooked lamb chop

— Lamb of Capricorn

cooked to perfection, served with crushed potatoes, vegetables and mint jus

— Caribbean Black Pepper Jumbo Prawns

sautéed with Jamaican black pepper, served with rice, black beans, plantain and chilled mango salsa

DESSERTS Range: 25:00 – 27:00

Warm Italian Lava Cake

Range: 43.00 – 88.00

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

Red Snapper en Papillote

— Tiramisù

ENTRÉES

with capers, olives, cherry tomatoes, zucchini, coriander, celery, citrus juice and olive oil

— Pollo al Basilico Cream

pan-fried chicken breast on a creamy mushroom and fresh basilico cream

— Queue de Homard

lobster with olive oil and garlic, served with chive crushed potatoes

the classic Italian cheesecake with coffee sauce

— Chocolate Brownie

candied macadamia nuts, salted caramel and thyme ice cream

— Passion Fruit Brûlée

orange sorbet and hazelnut praline

— Black Angus Filet Mignon

pan-seared, topped with sautéed mushrooms, onions, Madagascar sauce and bliss potatoes

— Ravioli di Ricotta With Spinach

pasta stuffed with baby spinach and ricotta with freshly grated Parmesan

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

BARBADIAN CARIBBEAN

The Carriage House Poolside Restaurant WWW.THECRANE.COM

Over a century ago,

In keeping with the continued expansion and development of

The Carriage House was

The Crane, it has been transformed into a modern day poolside

the official stable of the historic Crane Beach Hotel.

bar and grill, while preserving its rich history and architectural past. The Carriage House offers a variety of light and delectable food along with mouth-watering cocktails in a casual relaxing atmosphere. Casual dining, great food and superb ambiance.

M E N U I N T E R N AT I O N A L .C O M

THE CARRIAGE HOUSE THE CRANE RESORT CRANE | ST. PHILIP

(246) 423-6220 dining@thecrane.com

Locate us | n˚8 on map | Page 114

Lunch: 12:00 noon to 5:00 p.m., Monday to Sunday

Bar: 11:00 a.m. to 6:00 p.m., Monday to Sunday

Dining: Outdoors (covered and uncovered) Serving: Lunch Attire: Casual (beachwear) Bar: Yes Parking: Yes SAMPLE MENU

APPETISERS

KIDS’ MENU

Garden Salad — 21.00

Hot Dog — 16.00

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

— Caesar Salad — 34.00 with chicken

WRAPS Balsamic-marinated Grilled Vegetables — 26.00

romaine lettuce and a pink mayo splash, served with French fries or tossed salad

— Crab Salad — 34.00

crisp lettuce and a pink mayo splash, served with French fries or tossed salad

— Grilled Marinated Chicken Breast — 34.00

crisp lettuce and a pink mayo splash, served with French fries or tossed salad

SANDWICH BAR Club Sandwich — 32.00

with grilled chicken, ham and bacon, served with French fries or tossed salad

and French fries

— Chicken Fingers — 20.00 and French fries

FROM THE GRILL* Mahi-mahi or Dorado — 31.00 from our local waters, seasoned with herbs, lightly marinated and grilled to perfection

— Grilled Chicken — 35.00

your choice of a breast or leg, grilled and smothered with The Crane barbecue sauce

— Sirloin Steak — 37.00

8-oz. sirloin beef steak cooked to order

— Shrimp Kebab — 41.00

jumbo shrimp on a bamboo skewer with fresh peppers and onions * All meals are served with baked potatoes or corn on the cob.

— 6-oz. Beef Burger — 32.00

with sesame burger bun, American cheese and sautéed onions, served with French fries or tossed salad

— Traditional Bajan Flying Fish Cutter — 34.00

in salt bread, served with French fries or tossed salad

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

Art Taylor Owner, Lobster Alive

Photography Kenneth Theysen

Interview

THE ENDLESS SUMMER, AND ALL THAT JAZZ. — By Joanna Fox In 1966, a surfing documentary was made that would change the surfing landscape forever. The Endless Summer followed two Californian surfers as they travelled around the world, chasing the sun and searching for the best waves, least crowded surf, and undiscovered beaches. This instant cult classic introduced the sport to a wider audience and also influenced surfers and non-surfers from all over the world to grab a board, get on a plane, embark on an adventure and chase the perfect wave. The film was shown all over the world, and when an Australian surfer from Sydney watched it for the first time it sparked something inside of him. This young man was Art Taylor and little did he know that this movie would change the trajectory of his life forever. At 76 years young, Taylor is the owner of the very popular Barbados restaurant Lobster Alive And All That Jazz. Specializing in spiny Caribbean lobster that Taylor flies in himself weekly from St. Vincent, the restaurant has been providing only the freshest product, feeding throngs of tourists and locals at this beachside Bridgetown joint since 1998. Not only that, Taylor and his longtime friend, collaborator and often partner in crime, Stuart Jenkins, are part of a seven-piece Dixieland Jazz band called VSOP that plays live at the restaurant weekly (Jenkins on trombone, Taylor on piano). Lobster Alive is not only the best place to enjoy fresh lobster in Barbados, Taylor has turned it into a Caribbean institution that celebrates food, music, and all around good times.

M E N U I N T E R N AT I O N A L .C O M

But from watching The Endless Summer in 1966 to opening a lobster restaurant in 1998, a lot can happen to a lively Australian with an adventurous spirit and a real lust for life. If you’re lucky enough to catch Taylor at the restaurant and he has time to sit, drink and chat, you’ll discover a larger than life character full of wild stories and fascinating tales. For those who have never had the pleasure of meeting the man, the pilot, and the entrepreneur behind this infamous, beachside spot, here is but a small sliver of Art Taylor’s intricate story. The surfing movie changed things for Taylor, and as he remembers, it affected a lot of fans of the sport everywhere. “This film just threw surfers off track and everyone wanted to explore beaches all over the world. So there was a big exodus of guys who left Australia, and I guess America too. So yeah, the Americans went to Australia and the Australians went to South Africa, South Africans probably went up into the jungle somewhere,” he explains. Taylor left Australia, surfboard in tow, and made his way to South Africa with a friend. Once they got there, they surfed to live and worked to survive. Trained as a communications technician, Taylor never had any problems getting work and never really worried about it.

WESLEY HOUSE, BAY STREET BRIDGETOWN | ST. MICHAEL

(246) 435-0305 WWW.LOBSTERALIVE.NET

Then one day they met a guy who was chartering a yacht and needed a crew. “It was a small, homebuilt yacht and it scared the hell out of the [former] crew because they had to sail from Durban to Cape Town, and as soon as they got to Cape Town, they all ran away. They couldn’t take it. We were the surfers, we’re not supposed to worry about the ocean. So we came along, we put some money in the boat, and off we went.”

“I went down to St. Vincent and picked up the lobsters, and we lived on the ocean so we set up a little tank. We experimented with trying to keep them alive, and ended up cooking lobster because they were dying so quickly and we didn’t know anything about keeping them alive. We did wholesale lobster, selling them out the back of a truck at supermarkets - we didn’t have any freezers, we didn’t have anything. We didn’t know what we were doing, really.”

From Cape Town, they sailed north and eventually made their way to the Caribbean. They landed in Barbados, liked the people and beaches, and so they decided to make a go of it. Taylor was also a surfing instructor back in Sydney, so he used this to his advantage. “I had my own surfboard school and I showed the minister [in Barbados] the surfboard brochures for the school. He saw it was legitimate and he accepted that I could be an asset to the tourist trade, so he gave me a work permit. I set up on Accra beach building surfboards, teaching surfing, basically everything surfing.”

After a lot of trial and error, Taylor finally figured out how to keep the lobsters alive and rented a spot right on the beach where the restaurant exists to this day. It started as takeaway and Taylor and his band mate and friend, Stuart Jenkins, felt their way through it. “None of us were the professional cooks we thought we were, but we knew how to cook lobster and people on the island would come down and bring their cushions and their tablecloths and their fancy cutlery and ask if they could set up on the beach, and we would cook the lobsters and bring the lobster out. The customers actually created the restaurant.”

Taylor saw more opportunity surrounding the growing surf culture and its potential to draw in tourists, so he set up a beach shop that rented anything you could possibly need, including beachwear. From hats to bathing suits, bikinis and boardshorts, it was so popular he began to manufacture his own clothing line, Surf and Sand Beachwear, which was exported all over the world. It was around this time that Taylor learned how to fly, and by 1978 he’d bought his first plane. The plane allowed him to fly all over the Caribbean with samples of clothing and slowly grow his business in the Caribbean market.

As quickly as they learned, the business grew and soon more people began to crowd the restaurant, year after year. Taylor bought a bigger plane and began to transport up to 1100 pounds of fresh lobster twice a week to fill the demands. His son, Sam, came on board to help him deal with the business and has become an invaluable part of what makes Lobster Alive a success today. Along with Sam, Taylor wouldn’t be able to do it without Tyronne Farley, his right hand man during the night service. There’s also the bar manager, and all around ‘mama hen’, Cheryl Edwards. “Cheryl’s rum punch is a very famous rum punch it’s very potent. You can’t have a good rum punch without it being strong,” laughs Taylor. “I do not recommend more than two a night.”

By 1990, the world of clothing manufacturing was undergoing a lot of changes and the industry became too expensive for Taylor. Surf and Sand Beachwear folded and all he was left with was his airplane. Taylor always had an entrepreneurial knack for figuring out how to supply consumers’ demands, and so when he looked at his plane, he immediately got an idea. Lobster. Perhaps an odd association if you didn’t know the island, but here’s the thing about Barbados and lobsters: there are none. The shelf in Barbados cuts off too soon and it goes into deep water too quickly for lobsters. There need to be holes and hiding spots for lobsters to survive, otherwise they’ll just get eaten right away.

With Jenkins still an integral part of the restaurant’s music scene, as well as the artist whose paintings adorn the restaurant’s walls, Taylor has surrounded himself with friends and family whose dedication to Lobster Alive is reflected in the outgoing, eclectic atmosphere that is unlike anywhere else. And although Taylor might be getting older, there’s no way he’s slowing down. “I’m the age now where I’m supposed to sit down and write my memoirs,” he laughs. Instead, the forever-youngat-heart Aussie just got married this past year. There’s never a dull moment with Art Taylor, and at Lobster Alive it’s never, ever a dull time.

I N T E R N AT I O N A L

The Cliff WWW.THECLIFFBARBADOS.COM

Praised worldwide

Nestled on a cliff with magnificent views of the sea from any

by food writers, The Cliff

table, it undoubtedly has one of the most stunning settings

has positioned itself as Barbadosâ&#x20AC;&#x2122; premier restaurant.

of any restaurant in the world. Chef Paul Owens and his team of 12 chefs produce amazing dishes using the finest and freshest ingredients while maintaining the highest standards of quality and consistency. The restaurant and lounge are available for private functions. Reservations are recommended.

M E N U I N T E R N AT I O N A L .C O M

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) 432-1922 info@thecliffbarbados.com

Locate us | n˚9 on map | Page 116

Dining: Open-air (partially covered) Serving: Dinner Attire: Elegantly casual

Bar: Yes Parking: Yes (complimentary valet parking) SAMPLE MENU

DINNER OPTIONS

MAIN COURSE

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

FIRST COURSE

— 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 Gressingham Duck Breast

wild mushroom fumé, creamed savoy cabbage, baby turnips, creamed potatoes, baby onions

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

— Savory Snails in a Puff Pastry Case

julienne vegetables, chive-cream sauce

— Spicy Caesar Salad

shaved Parmesan, chargrilled chorizo sausage

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.

FRENCH I N T E R N AT I O N A L

The Cliff Beach Club WWW.THECLIFFBEACHCLUB.COM

The latest addition to Barbados’

Boasting a 180 degrees oceanside setting and a completely

famous West Coast, The Cliff

new à la carte menu, courtesy of head chef Jérémy Dupire,

Beach Club sits nestled on the rocks next to her big sister restaurant The Cliff.

The Beach Club aims to distinguish itself with a more casual dining experience while maintaining the same high standards of The Cliff. If you’re looking for a relaxing lunch, laid-back dinner, or just want to gaze at the sea over a cocktail from the dramatic panorama bar, The Cliff Beach Club is not to be missed.

M E N U I N T E R N AT I O N A L .C O M

THE CLIFF BEACH CLUB DERRICKS ST. JAMES

(246) 432-0797 reservations@thecliffbeachclub.com

Locate us | n˚10 on map | Page 116

Lunch: 12:00 noon to 3:00 p.m., Monday to Sunday Dinner: 6:30 to 9:30 p.m., Monday to Sunday Bar: 11:30 a.m. until closing, Monday to Sunday Dining: Open-air (canvas-covered) Serving: Lunch – Dinner Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU

STARTERS 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

— Organic Smoked Salmon — 60.00

tatin-style

— Prawns — 60.00

ginger, cinnamon biscuits and mascarpone

parsley and garlic butter

citrus pancakes, cream

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

— 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

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.

I N T E R N AT I O N A L MEDITERRANEAN SEAFOOD

The Fish Pot WWW.LITTLEGOODHARBOURBARBADOS.COM

Uncomplicated yet chic,

This unusual restaurant, set in a small 17th-century fort at the

The Fish Pot is a welcome

waterâ&#x20AC;&#x2122;s edge, is airy and bracingly casual. Chef Stephen Belgrave

alternative to traditional dining.

uses only the freshest ingredients and amps up the flavour with bona fide local seasonings. With the fish market a mere ten-minute drive away, The Fish Pot delivers a menu full of tempting dishes made with the fresh bounty of the sea. The Fish Pot restaurant offers a truly gourmet experience in delightful surroundings.

M E N U I N T E R N AT I O N A L .C O M

THE FISH POT LITTLE GOOD HARBOUR SHERMANS | ST. LUCY

(246) 439-3000 / 439-2604 info@littlegoodharbourbarbados.com

Locate us | n˚9 on map | Page 114

Breakfast: 8:30 to 10:00 a.m., Monday to Sunday Lunch: 12:00 noon to 2:30 p.m., Monday to Sunday Dinner: 6:30 to 9:15 p.m., Monday to Sunday Dining: Indoors – Outdoors Serving: Breakfast – Lunch – Dinner Attire: Casual Smoking policy: Smoking not permitted

Bar: No Parking: Yes SAMPLE MENU

STARTERS

PASTAS

Deep-fried Camembert — 32.00

Linguine or Penne

microgreens, plum chutney

— Duo of Pork and Shrimp Spring Rolls — 34.00 spicy tomato jam

— Carpaccio of Tuna — 35.00 petit crab salad, citrus salsa

— Parmesan-fried Calamari — 35.00 sweet chilli tartare

— Atlantic Salmon Cakes — 36.00

cucumber salad, English mustard aïoli

— Ceviche of Octopus — 36.00

plum tomatoes, cucumber, cilantro and caper vinaigrette

— Chilled Crayfish Platter — 45.00 seaweed salad, lemon mayonnaise

SALADS* Fish Pot Caesar — 30.00

mushrooms, tomatoes, croutons, Parmesan, roasted garlic and anchovy dressing

— Mixed Leaves Salad — 30.00

pine nut-crusted goat cheese, prosciutto melon, sherry-balsamic vinaigrette * Add flying fish $12.00, chicken $15.00, octopus $18.00, shrimp $20.00, each item may be grilled or blackened.

— vegetarian 48.00 — chicken 50.00 — seafood 50.00 — shrimp 52.00 — lobster 55.00

tossed with tomato, caper and tarragon sauce or white wine-garlic cream or lemon-red curry olive oil

MAINS** Grilled Spiced-rub Tuna Steak — 55.00 warm tomato salsa

— Blackened Pork Loin — 60.00 roasted garlic jus

— Teriyaki Grilled 8-oz. Sirloin — 78.00 tomatoes and onions

— Grilled Half-lobster (seasonal) — 98.00 with either basil butter or stewed tomato and onion compote

— Seafood Platter (for two) — 150.00 selection of shellfish and fish

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

CURRIES Kashmiri-style Curry — vegetarian 45.00 — chicken 50.00 — seafood 52.00 — shrimp 55.00 — beef 55.00

served with poppadums, basmati rice and chutney

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

BARBADIAN I N T E R N AT I O N A L

The Garden Terrace Restaurant WWW.SOUTHERNPALMS.NET

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.

M E N U I N T E R N AT I O N A L .C O M

The Garden Terrace provides a wonderful dining experience complemented by a view of a stunning beach. The restaurant exudes fresh tropical vibrations of comfort and refreshment. And when you mix that with a superb meal, well... you know youâ&#x20AC;&#x2122;re at the right place!

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

Breakfast: 7:30 to 10:30 a.m., Monday to Sunday Lunch: 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

(246) 428-7171 info@southernpalms.net

Locate us | n˚6 on map | Page 121

Dining: Open-air Serving: Breakfast – Lunch – Dinner Attire: Elegantly casual

Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU

BAR MENU*

FINE DINING

STARTERS

Range: 13.00 – 35.00

Range: 16.00 – 35.00

Assortment of Delicious Starters 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.

Stir-fried Angus Beef

with ginger and sweet soy sauce, angel hair pasta

— Pan-seared Queen Scallops

in a Pernod-shrimp sauce, seaweed salad

MAINS Range: 55.00 – 70.00

Blackened Mahi-mahi

with vegetable risotto, Champagne-citrus beurre blanc and basil oil

— 8-oz Angus Beef Filet

three-peppercorn sauce, garlic and mustard mash

— Pan-fried Duck Breast

with an orange sauce, grilled vegetables in a balsamic reduction

DESSERTS Range: 10.00 – 18.00

Tropical Fruit Cheesecake — Flambéed Bananas

topped with French vanilla ice cream

— Ebony and Ivory

bittersweet dark chocolate mousse and white chocolate mousse with a 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.

LOBSTER SEAFOOD

The Lobster Pot WWW.THELOBSTERPOTBARBADOS.COM

Located on one of the finest

Have breakfast, make use of the sun loungers and beach umbrellas

beaches on the West Coast,

provided, swim in the perfectly blue sea, then maybe contemplate

The Lobster Pot is the ultimate place to relax and unwind.

some lunch before a busy afternoonâ&#x20AC;&#x2122;s sun bathing, or come for dinner using the complimentary transport provided from anywhere on the West Coast and sample our seafood delights. Shaded by mature almond trees that are incorporated in to the beach decking, The Lobster Pot is always cool, calm and collected.

M E N U I N T E R N AT I O N A L .C O M

THE LOBSTER POT QUEEN STREET | OPPOSITE COURTS

Breakfast, Lunch and Dinner: 9:00 a.m. to 9:30 p.m., Tuesday to Sunday

SPEIGHTSTOWN | ST. PETER

(246) 231-7286 info@thelobsterpotbarbados.com

Locate us | n˚10 on map | Page 114

Dining: Open-air Serving: Breakfast – Lunch – Dinner Attire: Casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU

BREAKFAST

MAIN COURSES

Full English — 40.00

Curried Goat — 75.00

— Steak and Eggs — 55.00

— Lobster Patia — 100.00

bacon, eggs, beans, black pudding, chips, sausages and toast

rib-eye steak and fried or scrambled eggs

STARTERS Lobster Bisque — 30.00

classic creamy lobster soup with just a dash of brandy

— Lobster Spring Rolls — 30.00 served with a mixed salad and a sweet chilli sauce

— Crab Diablo aux Champignons — 50.00 a large field mushroom stuffed with crabmeat, breadcrumbed and deep-fried, served with home-made tartar sauce

a Caribbean classic, goat meat in a hot and spicy sauce with rice and peas

a hot and sweet Indian-style curry, served with rice and mango chutney

— Lobster Pot Pie — 100.00

topped with mashed potatoes and served with vegetables or salad

— Lobster Thermidor — 165.00

lobster topped with a creamy thermidor sauce, then grilled and served with your choice of hand-cut chips or rice, salad or vegetables

DESSERTS Profiteroles — 25.00

drizzled with chocolate sauce

— Crème Caramel — 25.00 served with ice cream

— Apple Pie — 25.00

with home-made custard

— Crêpes Suzette — 30.00

crêpes flambéed in Cointreau and served with vanilla ice cream

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

Chiryl Newman Owner & Chef, Champers Wine Bar & Restaurant

Photography Kenneth Theysen

Interview

CHEERS TO CHAMPERS: CELEBRATING TWENTY YEARS.

— By Joanna Fox

Chiryl Newman was a fan of Cheers, the popular American television show that ran for over a decade, from 1982 to 1993. The premise of the show, set in a Boston bar, revolved around the bar owner, the staff, and a slew of quirky regulars. Around that time, Newman was managing a travel agency in her native Barbados. When a client who owned a small champagne and wine bar approached her to see if she knew of anyone who might want to buy it, it piqued her interest. “I thought ‘Great!’ because it was this small property on the west coast and I thought ‘Wow, what a great thing to do.’ I just liked the idea and back in those days Cheers was really big. I thought it would be a fun thing to do without any experience or anything,” Newman recalls with a laugh. “The price that he was asking for the business was a little bit more than I had just paid for my car so I thought, ‘Well this is doable.’ I went and got a loan and I took on a partner.” Nowadays, the idea of a bar or restaurant and the reality of one are quite different things. It’s easy to get swept up in the allure of having a fun place where friends and family can come to drink and have a good time, versus the hard truth of a very competitive, challenging, gruelling industry. Even though Newman was new to this line of work, she was smart, driven, hard working and she made it happen. Not only that, she was really good at it. The champagne and wine bar

M E N U I N T E R N AT I O N A L .C O M

was extremely successful, and after five years of being in business, she and her partner were given the opportunity to move to a bigger space on the south coast, where Tapas is located today. It was when they made this move to the new location that Champers was born. After two years, she and her business partner decided to part ways. She bought him out and became the sole owner of Champers, and remains so to this day. Champers thrived at this location for 10 years, until an old house on a cliff overlooking the whole southern coast went up for sale. “When we first saw this very old house – it was built in 1860 – it was very derelict. The lady who had owned it died and her daughters were all married, so the building had just run to ruin. What we were looking at was the view and not so much the property itself. The potential.” Newman and her husband bought the property and he helped her renovate it. Bit by bit they fixed the place up and slowly expanded to what is now the Champers that everyone knows and loves. With arguably the best view in the south (and possibly all of Barbados), Champers is bright and cheery with a feeling of warm Bajan hospitality

SKEETES HILL CHRIST CHURCH

(246) 434-3463 / 435-6644 WWW.CHAMPERSBARBADOS.COM

and an incredible, open-air covered terrace that has ocean on all sides. With the waves literally hitting the restaurant’s walls, Newman has created a truly exceptional dining experience with an international reputation. An absolute must for anyone visiting the island, Champers is also a favourite among locals, something Newman prides herself on. “We are really fortunate that we get a really big local clientele, unlike any other upmarket restaurant on the island. People feel comfortable coming here. They don’t feel intimidated and that’s something that we have been striving for with our menu. If you read our menu, it’s very simple. There are not a lot of big French words where you have no idea that that’s a potato. It reads so you can understand. It reads very simple and it’s not complicated and that’s truly what we were striving for. It’s good, comforting food, and that’s what we aim for: we’re not going for nouvelle [cuisine], we’re not going for classic French, or anything like that. Just really good, tasty food.” Celebrating their 20th year in business, Newman can’t believe how far she’s come, although she hasn’t done it alone. Along with her loyal staff and family, her executive chef, Pedro Newton, has been with Champers for 10 years. Newton learned how to cook as a young boy helping to prepare dinners for all of his younger brothers, and this skill progressed into an extremely successful culinary career. At Champers, Newton likes to keep to his Barbadian roots, all the while drawing on years of classical training. “The food that we prepare here is West Indian but with an international twist to it. We try to use a lot of indigenous products from the island,” says Newton. He also likes to keep his finger on the global food pulse by travelling all over the world, both as a guest at culinary festivals and participating in food fairs and conferences. “I try to take trips to the US at least once a year. I also try to do festivals in North America and Canada. I’ve done The Shellfish Festival in Prince Edward Island and the Street Food Festival in Nova Scotia [in Canada]. I got to go to the National Restaurant Association show in Chicago and saw what inspires the other chefs there and what ingredients are new and trendy. I get newsletters from the Culinary Institute of America.” In short, Newton knows what’s up.

With the internet and his vast network of chefs around the world, Newton is constantly bringing inspiration to his menu at Champers, but he’s still influenced by what goes on at home in Barbados. “For my special occasions, I like to go to The Cliff [restaurant]. I use the chef at The Cliff as a benchmark for this institution, as a benchmark for us, as a benchmark for the quality that we serve. The thing that he always has is the presentation of his food. It’s something that I can take away and it helps us create our dishes here.” With more local chefs serving as executive chefs on the island than ever before, Newton is proof that the food scene in Barbados is only getting bigger, stronger, and on par with restaurants all over the world. He’s not only a role model for younger cooks in the industry, but he represents his country and Bajan cuisine on an international level. For Chiryl Newman, so much of her success and the success of Champers is due to the fact that for her, nothing ever seemed impossible in Barbados. Newman always found a way to make things happen, and this attitude is reflected in her business and what she has built with her restaurant over the past 20 years. It’s the energy that she gives off and it’s why Champers works so well. “What I like about Barbados is that there is always a lot of opportunity,” Newman explains. “I came from a poor background, a poor family but I never felt poor. I felt like we were rich even though we weren’t rich, but I didn’t know that. I felt rich because we had great food on the table, great family, and we always had what we needed. And because family was so big, I could never fall. It was a huge net. Even now, my cousins are all grown up and practically in every aspect of business I have a family member, which is lovely”. After all these years, from those first few starting off with her small wine bar, to today with a 200-seat restaurant, Newman has exceeded her dreams of having her very own version of Cheers. And although it is not a little champagne and wine bar anymore, her philosophy has remained true to her nature: to cultivate a place without pretensions, where you’re greeted with a smile, and you can eat, drink, and have a good time. So cheers to that.

BARBADIAN CARIBBEAN

The Restaurant at the Animal Flower Cave WWW.S-WARD.WIX.COM/ANIMALFLOWERCAVE

The restaurant at the Animal

The bar and cave have been in the Ward family since 1927 and

Flower Cave has grown from a

is, and always has been, a family-owned-and-run business. Now

small bar thatâ&#x20AC;&#x2122;s been in the same

grown up in the tourist industry in Barbados and has been

location since 1927. It sits on the

responsible for managing most of the top restaurants on the island.

most northern point of the island

He decided to use his experience and knowledge of this industry

with a panoramic view of more

to enhance the original bar and turn it into a restaurant serving

than 180 degrees of ocean horizon.

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in itâ&#x20AC;&#x2122;s third generation, the owner Mannie (Manuel) Ward, has

M E N U I N T E R N AT I O N A L .C O M

traditional Barbadian and Caribbean dishes in a very casual setting overlooking the sea. This is old Barbados at its very best.

THE RESTAURANT NORTH POINT | ST. LUCY

(246) 439-8797 animalflowercave@outlook.com facebook.com/animalflowercave

Locate us | n˚11 on map | Page 114

Lunch: 11:00 a.m. to 4:00 p.m. (high season) and till 3:00 p.m. (low season), Monday to Sunday

Dining: Open-air Serving: Lunch Attire: Casual Bar: Yes Parking: Yes SAMPLE MENU

SALADS*

CATCH OF THE DAY

Animal Flower Bay Greens

Today’s Catch — 48.00

— regular 25.00 — add flying fish 36.00 — add chicken 38.00 — add shrimp 42.00

ROTIS

organic farm fresh mixed leaves with toasted sunflower seeds, sliced cucumbers, ripened tomatoes, black olives and marinated feta cheese

— Blackened Shrimp — 39.00

on a bed of organic mixed leaves with sliced beetroot, carrots, tomatoes and cucumbers * Served with a dressing of your choice, either mango or balsamic.

BAJAN BOWLS Bajan Buljol — 28.00

codfish combined with cucumbers, tomatoes, onions and sweet peppers, served with an organic mixed leaf side salad and crackers

— Spicy Chicken Livers — 28.00

a bowl of sautéed chicken livers served with a side salad of organic mixed leaves, shaved carrots, Parmesan cheese and crackers for dipping

— Pickled Seacat and Conch — 38.00 served with an organic mixed leaf side salad

ask your server for details

A Selection of Rotis — vegetable 20.00 — chicken liver and potato 25.00 — chicken and potato 28.00 — shrimp and potato 34.00

served with a garden salad and a pineapple-mango chutney

CAVE CUTTERS A Selection of Bajan Cutters (sandwiches – Monday to Friday only) — chicken livers 18.00 — ‘real' Bajan ham 22.00 — flying fish 25.00 — ‘real' Bajan ham and cheese 26.00 — flying fish and cheese 29.00

a traditional Bajan salt bread roll with lettuce, tomatoes, cucumbers and crispy plantain chips on the side

SIDES French Fries — 10.00 — Sweet Potato Fries — 12.00 — Fish Cakes and Spicy Mayo Dip — 18.00 DESSERTS Ice Cream — 12.00 — A Selection of Desserts — 16.00

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.

Please ask about our daily specials.

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CARIBBEAN I N T E R N AT I O N A L SEAFOOD

The Sandpiper WWW.SANDPIPERBARBADOS.COM

The Sandpiper enjoys

Chef Christophe Poupardin and his team continue to win

an enviable reputation

accolades from visitors and locals alike. Fresh fish and the finest

as one of the islandâ&#x20AC;&#x2122;s finest restaurants.

local and imported ingredients are used to create beautifully presented dishes. The Sandpiper is magnificently situated in a family-owned and managed luxury hotel with an impressive return of guests who consider haute cuisine an integral part of their holiday experience.

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M E N U I N T E R N AT I O N A L .C O M

THE SANDPIPER HOLETOWN ST. JAMES

(246) 422-2251 reception@sandpiperbarbados.com

Locate us | n˚11 on map | Page 116

Breakfast: 7:30 to 10:30 a.m., Monday to Sunday Lunch: 12:00 noon to 2:30 p.m., Monday to Sunday Dinner: 7:00 to 9:30 p.m., Monday to Sunday Dining: Open-air (covered) Serving: Breakfast – Lunch – Dinner Attire: Elegantly casual Entertainment: Live music Bar: Yes Parking: Yes SAMPLE MENU

APPETISERS Tortellini of Wild Mushrooms with Black Truffle Butter — 38.00 presented with tomato fondue and ground cèpes

— Salad of Smoked Lamb with Baby Beets and Pears — 42.00 served with lentils du Puy and a tomato verjus

— Crab-stuffed Tuna Roll with Avocado — 45.00

with black sesame seed dressing and herb oil

— Cilantro-roasted Caribbean Lobster — 45.00 served on a seeded potato and pineapple salad

— Carpaccio of Sea Scallop with Seared Foie Gras — 45.00 presented with a citrus-soy sauce dressing

— Rare-roasted Beef Salad with Gorgonzola — 48.00

served with poached plums, asparagus and a roast tomato aïoli

MAIN COURSES Salad of Warm Pickled Chicken and Breadfruit — 78.00

accompanied by spiced cucumber souse

— Bajan Steamed Flying Fish with Saltfish Cou-cou — 78.00

served with sweet tomato chutney, braised onions and a saffron-butter sauce

Pan-fried Barracuda with Coconut Risotto — 82.00

pineapple crisp, sautéed baby pak choi and herb-flavoured oil

— Seared Peppered-crusted Yellowfin Tuna — 82.00

with braised potato, mushrooms, asparagus and coriander oil

— Sesame-crusted Caribbean Shrimp — 84.00

set on a pawpaw coulis and topped with a pickled mango salad

— Grilled Noisette of Lamb with a Warm Chickpea Salad — 88.00 accompanied by saffron potatoes and a rosemary reduction

— Grilled Veal Cutlets with Herb Polenta — 92.00 served with a tomato and caper beurre noisette and beans

— Cherry Cola and Balsamic Tomahawk Beef Short Ribs — 92.00

served with roast garlic mash, green beans and baby tomatoes

DESSERTS Pistachio Nut Parfait — 31.00 with a crispy tuile and white chocolate sauce

— Sticky Toffee and Date Pudding — 31.00

served with maple-almond ice cream

— Dark Chocolate Tart — 35.00

served with peppermint ice cream

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

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I N T E R N AT I O N A L SEAFOOD

The Tides Restaurant WWW.TIDESBARBADOS.COM | WWW.TIDESARTGALLERY.COM

The Tides, always highly

The delicious and colourful dishes are the creation of

rated, rests on the edge of

Guy Beasley, chef and proprietor. His wife Tammie, manager

the sea and offers a dramatic

Henry Sealy and an attentive staff pamper their patrons, ensuring

exquisite

and

faultless

dining

experience.

setting. It’s a feast for the eyes,

The Tides was inducted into the BHTA’s Hall of Fame in 2012,

especially when the sun sets.

honouring 12 years of dedication to exceptional food and service. It also received Trip Advisor’s 2015 Hall of Fame award for getting excellent rating for five years running.

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M E N U I N T E R N AT I O N A L .C O M

THE TIDES BALMORE HOUSE HOLETOWN | ST. JAMES

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

Locate us | n˚12 on map | Page 116

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 Sunday Lunch Buffet with Live Steel-pan Music: 12:00 noon to 2:30 p.m.

Dining: Outdoors – Open-air (covered) Serving: Lunch – Dinner Attire: Elegantly casual Bar: Yes Parking: Yes (valet parking) SAMPLE MENU

STARTERS Range: 29.00 – 70.00

Creamy Butternut Squash Velouté

scented with ginger and garlic, garnished with baby prawns, mushroom tortellini, whipped cream and sesame oil

— Assiette of Foie Gras

creamy mousse, ballotine and pan-seared foie gras served with Melba toast, a tangy apple and date chutney, and aged balsamic reduction

— Coconut-crusted Colchester Oysters 3 oysters crusted in coconut, resting on a brunoise, pickled cucumber relish and topped with a creamy garlic aïoli

— Salmon and Tuna Crudo

pickled fennel, jalapeños, heart of palm, passion fruit vinaigrette

— The Tides Seafood Tower (for 2 persons) poached lobster, king crab leg, mussels, smoked salmon, jumbo shrimp and fresh Colchester oysters served with three dipping sauces

— Open Lobster and Crab Ravioli

filled with morsels of Caribbean lobster and lump crabmeat, finished with a lemoncaviar-butter sauce

Pan-roasted Chicken Breast

filled with sautéed mushrooms and resting on griddled goat cheese polenta, finished with port wine jus and topped with salsa verde

— Honey- and Dijon-glazed Scottish Salmon

resting on a green pea purée, sautéed fingerling potatoes, topped with beer-battered pearls and finished with a caper-gherkin-clam cream

— Chargrilled Filet of Beef

topped with blue cheese au gratin, served with a three-cheese soft polenta, and finished with a balsamic syrup

— Coconut- and Panko-crusted Yellowfin Tuna

resting on whipped sweet potatoes, topped with quick-pickled mushrooms and tobiko caviar, finished with a creamy avocado-soy-ginger glaze

DESSERTS All priced at: 36.00

Salted Caramel Cheesecake topped with chocolate ganache and whipped cream

— Trio of Crème Brûlées

Range: 86.00 – 115.00

banana and strawberry cream, Nutella and Tahitian vanilla bean, glazed with cane sugar

Pan-seared Shrimp and Scallops

— A Light Passion Fruit Bavarois

MAINS

resting on a creamy wild mushroom risotto, mussel and sweet corn sauce

— Duo of Pork

bacon-wrapped jerk-seasoned pork tenderloin and slow-roasted pork belly, served with sarladaise potatoes, sautéed savoy cabbage and pickled mustard seeds, finished with a red onion jus

topped with a white chunky home-made chocolate ice cream and served with a warm white chocolate sauce

— A Decadent Peanut Butter Mousse enrobed in milk chocolate, topped with a crunchy peanut brittle, finished with a roast coconut 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.

105

BARBADIAN CARIBBEAN SEAFOOD

Waterfront Café WWW.WATERFRONTCAFE.COM.BB

Located at the historic

With its casual atmosphere and buzzing energy, the Waterfront

375 year-old Bridgetown marina,

Café is a main venue for live music and indigenous art exhibitions.

this world-renowned watering hole attracts locals and visitors alike.

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M E N U I N T E R N AT I O N A L .C O M

You can delight in delicious Caribbean and exquisite seafood cuisine while enjoying live jazz music, Thursday through Saturday nights.

WATERFRONT CAFÉ THE CAREENAGE

Lunch: 9:00 a.m. to 6:00 p.m., closed Sundays Dinner: 6:00 to 10:00 p.m., Thursday to Saturday

BRIDGETOWN ST. MICHAEL

(246) 427-0093 waterfrontcafe@caribsurf.com

Locate us | n˚2 on map | Page 118

Dining: Indoors – Outdoors Serving: Lunch – Dinner Attire: Elegantly casual Entertainment: Live jazz (Thursday to Saturday nights) Bar: Yes Parking: Yes SAMPLE MENU

STARTERS Vegetable Samosas — 24.00

East Indian pastry with potato and vegetables, deep-fried golden

— Bajan Fish Cakes — 26.00

salt codfish and potato with fresh herbs, deep-fried, served with a dipping sauce

— Plantation Pork — 28.00

pork, capers and herbs wrapped in ripe plantain, breaded and fried, served with salsa

— Caribbean Crab Cake — 30.00

a blend of crab, fresh herbs and potato, off the griddle

— Melts (seasonal) — 30.00

delicate roe breaded and crispy fried

— Ceviche of Kingfish — 30.00

marinated in fresh lime juice with cucumber, onion and sweet pepper

— Shrimp in Cajun Spice — 32.00

Sumptuous Large Shrimp — 58.00

glazed with herbed oil and chargrilled, served with Caribbean rice and salad

— Crusted Chicken — 58.00

succulent breast stuffed with spinach and cheese, breaded and fried, served with creamed potatoes and vegetables

— Slow-roasted Pork Shoulder — 58.00 glazed with fennel jus, served with a sweet potato mash and vegetables

— Chilean Snapper — 60.00

crusted in Cajun spices and chargrilled, served with a sweet potato mash and grilled vegetables

— Seafood St. Jacques — 60.00

fish, shrimp and scallop in a white wine roux, topped with cheese and baked, served with garlic bread and salad

— Rib-eye Steak — 78.00

large shrimp, fire-grilled with fusion slaw

12-oz. U.S. choice, pan-seared to your liking and flambéed with a balsamic reduction, served with potato wedges

SALADS

DESSERTS

Caesar Salad — 24.00

All priced at: 18.00

romaine lettuce in a garlic-anchovy dressing with Parmesan and croutons

Bread and Butter Pudding

— Indian-spiced Chicken Salad — 42.00

— Carrot Cake and Cream Cheese Topping

light curry-ginger yogurt dressing with fruit and nuts

MAINS Pepperpot — 48.00

hot and spicy meat potpourri stew with rice and salad

— Flying Fish and Cou-cou — 52.00 fillets steamed in a Creole broth with plantain and cucumber pickle

with ginger custard

with walnuts, pineapple and coconut, enveloped in cream cheese frosting

— Stewed Guava and Ice Cream

local fruit preserved in its own juice, served with vanilla ice cream

PRIX FIXE DINNER

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

Table d’Hôte — 89.00

special delicious 3-course dinner offered every evening

107

JA PA N E S E SUSHI THAI

Zen WWW.THECRANE.COM

Zen promises a truly

Featuring sophisticated Japanese-influenced interior design

unique dining experience in

and superb classic Japanese and Thai cuisine, Zen also offers

a spectacular cliff-top setting

tatami room, intimate private dining rooms, and its centrepieceâ&#x20AC;&#x161;

with a majestic view of the

a sushi bar with a magnificent view. Experience the world

renowned Crane Beach through

of Zen at The Crane.

an all-glass frontage.

108

a variety of seating options, including a traditional Japanese

M E N U I N T E R N AT I O N A L .C O M

ZEN THE CRANE RESORT

Dinner: 6:00 to 9:30 p.m., closed Tuesdays

CRANE | ST. PHILIP

(246) 423-6220 dining@thecrane.com

Locate us | n˚12 on map | Page 114

Dining: Indoors Serving: Dinner Attire: Elegantly casual Bar: No Parking: Yes SAMPLE MENU

THAI MENU*

SUSHI MENU

APPETISERS

NIGIRI SUSHI — 2 PIECES

Kanom Pang Na Moo — 28.00

Maguro (tuna) — 22.00 — Hamachi (yellowtail) — 22.00

crisp deep-fried pork spread on a sliver of toast, served with chopped cucumber in a sweet vinegar

— Aroma Mussels — 34.00

steamed fresh green mussels with kaffir lime leaves, lemongrass, galangal, shallots and fresh basil, served with a lemon-garlic dipping sauce

— Goong Hom Pha — 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

flying fish roe, cucumber, avocado and tuna

MAKI — CUT INTO 6 PIECES MAIN COURSES Num Man Hoy — 60.00

beef tenderloin with fresh mushrooms and onions, wok-fried in a delicious oyster sauce

— Pla Nueng Mano — 60.00

fish fillet of the day steamed and served on a bed of herbs, topped with fresh lime juice and crushed fresh chilli

— Caribbean Sails — 74.00

tempura, teriyaki chicken, California roll

— Lobster Kabayaki — 85.00

served in sizzling cast-iron pan

* All dishes may be prepared mild, medium or hot as per your request. Main courses are served with fragrant steamed jasmine rice.

Philapelphia — 34.00

flying fish roe, cucumber, onion, smoked salmon and cream cheese

— Spider — 64.00

flying fish roe, cucumber, avocado, soft-shell crab

— Dragon — 70.00

cucumber, avocado, smoked eel and crabmeat

— Samurai — 72.00

prawn tempura, tuna, hamachi, avocado, spicy mayo, eel sauce, wasabi tobiko, spring onions

— Hotategai — 72.00

scallop, ikura, cucumber, avocado, crabmeat, tempura crisps, spicy mayo, eel sauce

— Rainbow — 72.00

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

assorted fish, crabmeat, cucumber, avocado, tobiko

109

ANGLES OF SOUL

www.coudari.com

TO ACQUIRE WORKS, CONTACT:

Mike Power mike@coudari.com +1 514 992 2344 ‘Woman Interrupted’

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‘Ponytail’ — detail

COUDARI – ART WITH A HEART Coudari is an individualist whose expressionism emerges in a range of styles and subjects. His sculptures address universal themes and affirm the universality of the human condition. Coudari’s stylistic sculptural devices and techniques are incredibly refined and rely on the act of reduction and simplification, while maintaining a textural abstract intensity. It all comes together in the composite figurative sculptural themes that are at the heart of Coudari’s art. Some of the works are small-scale and synthesize form with a near primitive intensity, but always informed by classicism and early modern sculpture. Coudari achieves a balance between mass, texture and surface effect. Sculptures like ‘Le Snob’ (1995) have an intricate and complex interweave of mass, texture and surface effects that gives them an enigmatic strength. They make a statement! Parts of the human body are figurative, while others become purely material. This approach recalls Constantin Brancusi’s earliest sculptures ‘Torment’ (1907) and ‘Sleeping Child’ (1908).

— By John K. Grande

‘Glacier I: Destinies’ (2002) and ‘Glacier II: Making Way’ (2002) are metaphors for life’s great journey. Miniature sculptural elements stand like stones projecting a sense of scale in miniature environments. The act of reduction is itself a process that demands great concentration. The standing forms become a sculptor’s reflection on time and place. ‘Meta’ (2003) recalls African sculptures and the stylization we see in ‘Naya’ (2006) likewise transform traces of ancient Minoan art, giving it all a modernist twist. The resulting balance embodies silence, a spatial symbolic presence that is eternal and draws on the common experience of all peoples. Coudari’s portrait head sculptures always work on the push and pull between the ancient and the modern and redefine it all in the moment. Above all, they are expressionist testimonies to the sculptor’s spirit and capacity to animate forms in space. Coudari’s sculptures are a history lesson. Form becomes a contained metaphor for some immeasurably universal truth. For Coudari, the body represents a moment in a greater dimensional eternity.

‘The Question’ — detail

Coudari’s studies of women carry with them an eternal silence that is the essence of sculptural presence. Works like ‘Woman Interrupted’ (2010) and ‘Woman of Triangle’ (2007) are a narrative on the body’s presence. Forms flow …

So many of these finely worked bronze sculptures have an angular, geometricized density that recalls the works of Archipenko and Duchamp-Villon. ‘Distortion I’ (2003) is penetrating in its intensity. Coudari humanizes the facial forms. The portrait becomes a total environment, the face a hemisphere where the entirety of this woman’s experience is revealed. The near Cubist fusion of partial geometries and real modelling is pure poetry. There is surreal fusion of abstract and figurative; reality reaches us through a dense and ultimately unsettling atmosphere of angles, gestures and textures.

John K. Grande’s feature articles, reviews and interviews have been published in Artforum, Sculpture Magazine, Public Art Review, Arte.Es, and many other international magazines. Grande has curated art exhibitions worldwide. His books include Art Nature Dialogues (SUNY Press, New York), Dialogues in Diversity (Pari Publishing, Italy), Nils-Udo; Art with Nature (Ludwig Forum, Aachen, Germany), Le movement intuitif; Patrick Dougherty (Atelier 340, Bruxelles), and Nils-Udo; Sur l’eau (Actes Sud, France, 2015). John K. Grande received a Doctor Honoris Causa from the University of Pécs in Hungary in 2015.

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IN VI TING

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CUL TU RAL

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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 115

Map

Barbados

RESTAURANTS

1 13°/59° at Port Ferdinand — 15 2 Atlantis (The Atlantis Hotel) — 17 3 Azure, L’ (The Crane Resort) — 19 4 Cin Cin by the Sea — 33 5 D’Onofrio’s Trattoria (The Crane Resort) — 39 6 Juma’s Restaurant — 45 7 Port St. Charles Yacht Club — 67 8 The Carriage House Poolside Restaurant 9 10 11 12

(The Crane Resort) — 83 The Fish Pot (Little Good Harbour) — 91 The Lobster Pot — 95 The Restaurant at the Animal Flower Cave — 99 Zen (The Crane Resort) — 107

ADVERTISERS

1 Alleyne Real Estate — 9 & 125 2 Colombian Emeralds International

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

HIGHWAY

INTERNATIONAL AIRPORT

LIGHTHOUSE

ROUNDABOUT

(Almond Beach Resort) — 24-25 3 Colombian Emeralds International

(Bridgetown Cruise Terminal) — 24-25 4 Colombian Emeralds International (Grantley Adams International Airport) — 24-25 5 Colombian Emeralds International (The Crane Resort) — 24-25 6 Earthworks Pottery — inside back cover 7 The Royal Shop (Bridgetown Cruise Terminal) — 1, 3, 5, 128 & back cover

HOTELS

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

ALmond Beach Resort Bougainvillea Beach Resort Butterfly Beach Hotel Cobblers Cove Little Arches boutique Hotel Little Good Harbour Maxwell Beach Villas Port Ferdinand Luxury Resort and Residences Port St. Charles Round House Inn Royal Westmoreland Santosha Barbados Schooner Bay Villas Sea Breeze Beach Hotel Silver Point Hotel The Atlantis Hotel The Crane Resort Waves Barbados

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North Point 11

Archer’s Bay

Harrison Point

River Bay

Cuckold Point

ST. LUCY

Maycock’s Bay

7 9

8 1

ST. PETER

Speightstown

A T L A N T I C

2 8

2 10

Green Pond

O C E A N

Long Pond

6 13

Mullins Bay

ST. ANDREW

2A 1

ST. JAMES 3A 1

Bathsheba

Martin’s Bay

ST. JOSEPH

Hackle ton 's C liff

3A 14

Congor Bay

SEE GREATER HOLETOWN MAP PAGE 116

ST. THOMAS

Ragged Point

ST. JOHN

Kitridge Point 9

ST. GEORGE 4

ST. PHILIP

ABC

Batts Rock Bay

ST. MICHAEL

16 5

Crane Beach

ABC

Foul Bay

CHRIST CHURCH

Grantley Adams International Airport

S E A

SEE HASTINGS AND ROCKLEY MAP PAGE 120

SEE WORTHING, ST. LAWRENCE AND DOVER MAP PAGE 121

C A R I B B E A N

ABC

SEE BRIDGETOWN MAP PAGE 118

Oistins

Long Bay

7 5

15 13

South Point

Long Bay

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

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To Speightstown

Map

Alleynes Bay

6 5

Holetown

PORTERS

14 11

7 5

RESTAURANTS

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

Cariba Restaurant & Bar — 29 Coral Reef Club — 35 Daphne’s — 41 Il Tempio Italian Restaurant & Beach Bar — 43 Lone Star Restaurant — 51 Opa! A Taste of Greece (Limegrove Lifestyle Centre) — 59 Palm Terrace (The Fairmont Royal Pavilion) — 65 Scarlet — 7 & 75 The Cliff — 87 The Cliff Beach Club — 89 & 111 The Sandpiper — 101 The Tides Restaurant — 103

1 2 2

10 16

11 4

Holetown

6 2 2

ADVERTISERS

1 Colombian Emeralds International (Sunset Mall) — 24-25 2 Heather Harrington Jones — 11 & 117

HOTELS

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

Colony Club Coral Reef Club Crystal Cove Discovery Bay Glitter Bay Suites Lone Star Boutique Hotel Mango Bay Reed’s House Sandy Lane Settlers’ Beach Villa Hotel 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

SUNSET CREST 1

Sandy Lane Bay

9 2

ST. JAMES

Paynes Bay 17

BANK 12 3

GOLF COURSES

1 2

Royal Westmoreland Golf Course Sandy Lane Golf Course

GAS STATION

15 8

HIGHWAY

FITTS

1 2 3

PLACES OF INTEREST Folkestone Park and Marine Museum Holetown Monument St. James Church

P O LICE STATIO N

P OST O F FICE

1 3

To Bridgetown

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119

Emm erto n La Sch ne ool Lan e

Col erid ge S t. Bolt on Lane

Willi am Hen ry S t.

Lan ca Lan ster e

Prin ce

Prin ce Alfr ed S t.

Literary Row

Harts St.

Mason Hall

St.

Cow ell S t.

ow el’s R icha St. M

harf The W

The Careenage

t. eS idg Br

McGregor St.

t. Nile S

Hincks St.

Broa d St 2 .

t. ry S Sp

St. G eorg e St.

Victoria St.

t. ll S rhi Ma

St.

St. Middle

Tem ple Cu Yard mb erl and St.

Swan St.

t. tS ket Ric

Re ef R d.

tto St. lme Pa

Lowe r Bro ad

ne La

Chap el St.

James S t.

Shepherd St.

Prin cess Alic e Hw y.

Suttle St.

H i gh S t .

Row

e zin ga Ma

St. Mar y’s

Milk Market

Ch ps

Tudor St.

co d Pres d. Blv

Lak es F olly

Reed St.

To West Coast

Chamberlain Bridge

Charles Duncan O’Neal Bridge

Cav ans Lane e an L d a rhe Pie

t. hild S Fairc

Probyn St.

Carlisle Bay

t. yS Ba

Map

Bridgetown

RESTAURANTS

1 2

Lobster Alive — 47 Waterfront Café — 105

ADVERTISERS

Colombian Emeralds International — 24-25 2 Colombian Emeralds International (Cave Shepherd) — 24-25 3 Colombian Emeralds International (Cave Shepherd, Nicholas House) — 24-25 4 The Royal Shop — 1, 3, 5, 128 & 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

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

BANK

BUS TERMINAL

GAS STATION

PARKING

POLICE STATION

POST OFFICE

TOURIST INFORMATION

To South Coast

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

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To Bridgetown

Map Carlisle Bay

Rockley New Rd.

Day rell's Rd.

1 9

3 11

Needham’s Point

Golf

HASTINGS

8 6

Clu bR d.

ROCKLEY

1 14

7 6

3 7

2 2

5 1

Hastings and Rockley

RESTAURANTS

G O LF CO U R S E

1 2 3 4 5 6 7

Buzo Osteria Italiana — 21 Champers Wine Bar & Restaurant — 31 Muscovado Bar and Restaurant (Pommarine Hotel) — 55 Naru Restaurant and Lounge (Shak Shak Complex) — 57 Pacifika Kitchen (Accra Beach Hotel & Spa) — 63 Tapas — 79 The Accra Deck (Accra Beach Hotel & Spa) — 81

Rockley Golf Course

B E ACH

Rockley Beach

ADVERTISERS

1 Colombian Emeralds International

(Hilton Barbados Resort) — 24-25 2 Colombian Emeralds International (Vista Mall) — 24-25 3 The Royal Shop

(Accra Beach Hotel & Spa) — 1, 3, 5, 128 & back cover

HOTELS

1 2 3 4 5 6 7

Abbeville Hotel Accra Beach Hotel & Spa Amaryllis Beach Resort 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 Worthing Court Apartment Hotel

9 10 11 12 13 14 15

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5 7

Barbados Museum Garrison Savannah St. Ann’s Barracks St. Matthias Church

BAN K

GA S STATIO N

H I G HWAY

LI G HTH O U S E

PAR K I N G

To St. Lawrence

P L ACE S O F I NTE R E ST

1 2 3 4

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

WORTHING

To Bridgetown

To ABC Hwy.

ST. LAWRENCE

To Maxwell

7 5

1 16

Little Bay

DOVER

. r Rd

3rd

Dove

St. Lawrence Coast Rd.

Av enu

7 8

15 14

Worthing, St Lawrence and Dover

R E STAU R ANTS

B E ACH E S

1 2 3 4 5 6

1 2

Dover Beach Sandy Beach

P L ACE O F I NTE R E ST

Café Sol — 23 Luigi’s Ristorante Italiano — 53 Primo Bar & Bistro — 69 Pure Ocean (Divi Southwinds Beach Resort) — 71 Steak House Grill – St. Lawrence Pizza Hut — 77 The Garden Terrace Restaurant (Southern Palms Beach Club & Resort Hotel) — 93

St. Lawrence Church

H OTE L S

BAN K

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

Divi Southwinds Beach Resort Dover Beach Hotel Dover Woods Guesthouse Infinity on the Beach Little Bay Hotel Meridian Inn Monteray Apartment Hotel Ocean 15 Hotel Rostrevor Hotel Sandals Barbados South Gap Hotel Southern Palms Beach Club & Resort Hotel Time Out Hotel Turtle Beach White Sands Beach Villas Yellow Bird Hotel

GA S STATIO N

H I G HWAY

PAR K I N G

P O LICE STATIO N

RO U N DABO UT

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DIS CO VER

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Peace& Tranquility

Richmond, St. Joseph, Barbados Tel. 246 433 8152 Open Daily 8 a.m. - 4 p.m.

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OB SER VE

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L uxuryV illaR entals Mango Bay, Beachfront, St. James - 6 Bed. Oliver Messel Villa

Plantation House, Royal Westmoreland - 7 Bed Villa

Monkey Business, Sugar Hill - 6 Bed Villa

Dudley Wood, Beachfront, St. Peter - 4 Bed Villa

Villas on the Beach, Beachfront, St. James

WELCOME TO

LUXURY Footprints, Beachfront, St. James - 5 Bed Villa

L U X U R Y

V I L L A

New Mansion, Beachfront, St. James - 4 Bed Villa

R E N T A L S

L U X U R Y

V I L L A

S A L E S

Villa Bonita, Beachfront, St. James - 6 Bed Villa

P R O P E R T Y

M A N A G E M E N T

Unlock your imagination and live your dreamsâ&#x20AC;Ś www.jalbarbados.com Weston, St. James BB24032, Barbados W. I.

Tel.: (246) 432 1159

Fax: (246) 432 2733

E-mail: sales@jalbarbados.com

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David Spieler Owner, Earthworks Pottery

Photography Kenneth Theysen

Interview

BRINGING BARBADOS BACK HOME

— By Joanna Fox

Every morning when I wake up I make myself some coffee. And every time I go to grab a mug, I always reach for my favourite one. It’s ceramic, the perfect size, and it is covered in colourful stripes. Soft yellow, peach, sea foam green, white and blue wrap around and around in imperfect lovely ribbons. This handmade mug is cheerful and happy and reminds me of a beautiful, sunny place a couple thousand miles away. When I first met David Spieler, the owner of Earthworks Pottery in Barbados, he told me that he liked the idea of people bringing a little something of the island back home with them. He imagined someone exactly like me, in the middle of a cold, North American winter, sipping from my mug and thinking of Barbados. He was exactly right. Once you visit his pottery studio and store and see the scope of what Spieler, his mother, and their team of dedicated artists and potters are producing, you’ll begin to notice Earthworks pieces all over the island. From little flower vases on the table at a restaurant, to hanging light fixtures outside a store, signs at a hotel, and plenty of dishware, bowls, mugs, platters, tea pots, pitchers, candle shades… Barbados is full of ceramic Earthworks pieces, unmistakable in their original, distinct patterns, colours, and shapes. The extensive pottery collection at Earthworks now comes in 200 different shapes and over 30 patterns. “There’s always something new. There are thousands and thousands of pieces on display here,

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many of them are one of a kind, in a riot of colours and shapes, when you come in the door. It’s a nice place to come to because you know you’re going to find something that’s really unique and hopefully you’ll like, at a price that isn’t too expensive and most of all, it’s functional. What more can I say?” smiles Spieler as he stands in the middle of his studio. Potters are scattered all over the place at various production stages, from shaping to decorating, placing pieces to be fired up in the kiln and glazing. They all smile and say hi as visitors walk around freely and observe them while they’re working. There’s music softly drifting through the open space, creating a relaxed, creative, work environment many would be envious of. Make no mistake, Earthworks is very productive. There are thousands of pieces on display in a kaleidoscope of colours, as a constant trickle of people peruse the packed shelves, waiting to discover the one piece (or set) that speaks to them.

EDGEHILL HEIGHTS 2 ST. THOMAS

(246) 425-0223 WWW.EARTHWORKS-POTTERY.COM

On paper, all of this seems like an unlikely career choice for a former Biology teacher who was born in Ottawa, Canada. But when you see him in the middle of the studio, surrounded by all this art and creativity, along with his happy staff and the studio cat who is carefully slinking between displays, you wonder how he ever considered doing anything else. When Spieler was young, his father died suddenly. His mother, Goldie, who was an artist, came to Barbados on a vacation with some friends. She fell in love with the island and its bright, vivid colours and, wanting to come back to paint, she brought David with her for a six month stint. At least that was the plan. While Goldie was running all over the island painting, she was offered a teaching job. Those weeks turned into years, and Barbados became the Spielers’ new home. But that was just the beginning. Goldie became interested in the traditional types of pottery happening on the island at the time, in the 1960s. A dying art, she built a small home studio that housed two potters who would come down from a village called Chalky Mount, known for its clay soils and subsequently, clay pottery. But the men didn’t like leaving their village and, although this first attempt was not an immediate success story, Goldie eventually secured funding to organize a pottery-training project in Chalky Mount. Through this project a whole new generation of potters were born and despite the fact that the traditional way practiced by these men eventually died out, Goldie still had her studio, now filled with a handful of new, eager young potters. “Mum was working during the day and coming home and potting in the evening. And she’s good! She’s an excellent, excellent designer and she was doing a lot of one-of-a-kind pieces. She was collected by the big hotels here, like Sandy Lane, and they put some of her pieces in the foyer so that people coming in saw them. Then people started to come here. So she was working making pottery, and working as a teacher. Over time, a demand for her product increased.”

Eventually, Goldie had to quit her teaching job and despite the fact that David, back then, was a Biology teacher who liked to surf in his free time, he couldn’t ignore the fact that Goldie’s business was growing and she needed more help. “I had no intention of coming to work here but I could see that she was selling more and making more and she had two staff members. She got a big order from another hotel for pieces for every room, and at that point I realized that if I didn’t come and help her, she wasn’t going to be able to make the demand anymore. So I took a year oΩ from work,” Spieler laughs. “And that’s how it was.” Spieler’s main initiative in the company was to start producing functional ware. His mother’s pieces were works of art, but he wanted to create pieces for everyday use: plates, bowls, mugs, serving dishes, tea pots, jugs, that maintained the original artistic integrity but were also durable. Using casting and pressing methods, Spieler’s functional ware was a hit, and as Barbados tourism boomed from the 1970s through the 1990s, Earthworks became a household name. Today, Earthworks supplies to hotels, restaurants, and gift shops all over the island and even contributes to public art with two mosaics. One is down by the South Coast Boardwalk, and the other (which was a generational labour of love that Goldie, David, and his daughter conceived and created) is a 100-foot piece by the famous Baobab tree on Warrens Road in St. Michael parish. Earthworks is not only an important business in the community, it’s an artistic representation of Bajan life and culture. “Today, people come [to Earthworks] because they want to get the best in locally made, functional work. Once they find us, they return year after year. Some actually come back to Barbados just so they can collect more pieces for their table, or their summer ware, or just a tea set to tide them over when it’s cold and gray in the wintertime so they can remember the sunshine. You know how it is in the winter. A piece from Earthworks will last you a lifetime and bring sunshine wherever you use it.”

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No Ordinary Pottery!

Functional, durable excellence in clay for over 40 years Edgehill Heights 2, St. Thomas, Barbados. T 246 425 0223 • F 246 425 3224 e-mail: eworks@caribsurf.com • www.earthworks-pottery.com Open Monday - Friday 9 a.m. - 5 p.m. Saturday 9 a.m. - 1 p.m.

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