Menu International Barbados 2019

EXPLORE

EXPERIMENT

ENJOY

EXOT I C R ESTAUR A N TS

AUT HE NT IC R ECIPE S

COM PE LL ING STORIES

2019 B A R B A D O S R E S TAU R A N T G U I D E

CULINARY QUEENS E XC LUS I V E I N T E RV I E WS

CHRISTIAN GRINI

MARK ‘MOO’ DE GRUCHY

RHEA GILKES

JAVON CUMMINS

Chef / Owner Buzo Osteria Italiana

Executive Chef / Co-owner Cafe Luna

Chef Fusion Rooftop

Chef Tapestry Restaurant

MENUBARBADOS.COM

BRIDGETOWN

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

THE CRUISE TERMINAL

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

ROCKLEY , CHRIST CHURCH

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

CONTENTS

48 94

FOOD RECIPE

COVE R SHOOT

GRILLED SALMON SALAD

CROWNING ACHIEVEMENTS

BY CHRISTOPHE POUPARDIN

THE THRILL O F D I S COV E R Y

YOUR GUIDE TO 35+ RESTAURANTS

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R E S TA U R A N T S Atlantis — 15 Azure, L’ — 17 Buzo Osteria Italiana — 19 Cafe Luna — 27 Café Sol — 29 Cariba Restaurant & Bar — 31 Champers Wine Bar & Restaurant — 39 Cin Cin by the Sea — 41 Cocktail Kitchen — 43

Coral Reef Club — 47 D’Onofrio’s Trattoria — 53 Daphne’s — 55 Dockside at 13°/59° — 57 ECO Lifestyle & Lodge — 63 & 141 Fusion Rooftop — 65 Hugo’s Barbados — 67 Il Tempio — 71 Lemongrass Noodle Bar & Grill — 73 Lobster Alive — 75 Lone Star Barbados — 79 Pepenero — 81 Primo Bar & Bistro — 83 Relish Epicurea — 89 Round House — 91 Salt Cafe — 93 Scarlet — 9 & 99 Steak House Grill – St. Lawrence Pizza Hut — 101 Tapas — 103 Tapestry Restaurant — 107 The Carriage House Poolside Restaurant — 109 The Fish Pot — 111 The Garden Terrace Restaurant — 115 The Sandpiper — 117 The Tides Restaurant — 119 Zen — 121

Menu International — P R O D U C T I O N D I R E C T O R : Brigitte Nantel — T R A F F I C C O O R D I N A T O R : Boris Kowka — P R O D U C T I O N C O O R D I N A T O R : Téo Cato Eric Quenneville — P H O T O G R A P H E R : Kenneth Theysen — C O V E R P H O T O G R A P H E R : Kenneth Theysen — A D D I T I O N A L P H O T O G R A P H Y : Menu International, Unsplash — C O N T R I B U T I N G W R I T E R S : Eva Cirnu, Timothy Dugdale, Amie Watson — P R O O F R E A D E R : Eva Cirnu — G R A P H I C D E S I G N E R : Étienne Jacques D I G I T A L I M A G I N G : Michel Mercure — W E B M A S T E R : Eric Quenneville — M A R K E T I N G D I R E C T O R : Mike Power – A D V E R T I S I N G R E P R E S E N T A T I V E S : Alan Green, Michael Hamilton F O R I N F O R M A T I O N O R C O M M E N T S , C O N T A C T T H E P U B L I S H E R : Menu International, 4687 Victoria Avenue, Montreal, Quebec, Canada H3W 2M9 — T E L . : (514) 287-3327 E - M A I L : info@menuinternational.com — W E B S I T E : www.menubarbados.com //////// © C O P Y R I G H T 2 0 1 9 M E N U I N T E R N A T I O N A L . The publisher reserves all rights.

The name, concept, page layout and contents of Menu International shall not be used or reproduced without the express written permission of the publisher. Advertising material and information appearing in Menu International magazine and in the ads are provided by the advertisers. All advertisements and editorial material are the responsibility of advertisers. The publisher shall not be held responsible for the general information contained in Menu International, nor the advertisements. P R I N T E D I N C A N A D A PUBLISHER: ART

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DIRECTOR:

MENUBARBADOS.COM

BRIDGETOWN

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

THE CRUISE TERMINAL

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

ROCKLEY , CHRIST CHURCH

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

CONTENTS

68 112

FOOD RECIPE

INTERVIEW

PAN-SEARED SNAPPER

JAVON CUMMINS OF TAPESTRY

BY MATTHIAS BISPHAM

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

A DV E R TI S E R S

Comic Strip – Carlos of Barbados — 129-131

Alleyne Real Estate — 7 & 145

Cover Shoot – Crowning Achievements

Always Summer — 50-51

— 20-21, 94-95

Beach Houses by Crane Resort — inside front cover

Interview – Cristian Grini of Buzo — 32-33

Corbin’s Car Rentals — 132-133

Interview – Javon Cummins

Gallery of Caribbean Art — 84-85

of Tapestry — 112-113

L’atelier de Sophie — 137

Interview – Mark ‘Moo’ de Gruchy

McBride’s Music Club Nightclub — 143

of Cafe Luna — 60-61

Sheraton Mall — 139

Interview – Rhea Gilkes

Southern Palms Beach Club & Resort Hotel — 125

of Fusion Rooftop — 86-87

The Gap — 126-127

Writer’s Corner – Mangoes, Markets

The Royal Shop — 1, 3, 5, 144 & back cover

and Menus — 12-13

The Sandpiper — 22-23

22

Your Honeymoon at The Sandpiper:

The Spa — 45

LUXURY, PRIVACY, AND ELEGANCE

MAPS

ADVERTORIAL

Tides Art Gallery — 35

Barbados — 134-135 Bridgetown — 138 Greater Holetown — 136

CO C K TA I L R E C I P E S The Bajan Sunrise by Stephane Domenge — 58-59

Hastings and Rockley — 140 Worthing, St. Lawrence and Dover — 142

The Mango Chow by Christopher Alleyne — 36-37 The Platinum Martini by Dale Jordan — 24-25 White Wine Sangria by Kerry Farrell — 104-105

FOOD RECIPES Bajan Mahi-mahi Ceviche

32

Buzo Osteria Italiana:

AN HOMAGE TO ITALY AND LOVE INTERVIEW WITH CRISTIAN GRINI

6

by Larry Rogers — 76-77 Caribbean Shrimp Curry

by Stephen Belgrave — 96-97 Grilled Salmon Salad

by Christophe Poupardin — 48-49 Pan-seared Snapper

by Matthias Bispham — 68-69

MENUBARBADOS.COM

12

Writer’s Corner

MANGOES, MARKETS AND MENUS

2019 BARBADOS RESTAURANT GUIDE

7

INDEX

58

60

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

INTERVIEW

THE BAJAN SUNRISE

MARK ‘MOO’ DE GRUCHY

BY STEPHANE DOMENGE

OF CAFE LUNA

ASIAN

The Garden Terrace Restaurant — 115

EUROPEAN

Cariba Restaurant & Bar — 31

The Sandpiper — 117

Lone Star Barbados — 79

Lemongrass Noodle Bar & Grill — 73

The Tides Restaurant — 119

Scarlet — 9 & 99

Zen — 121

FRENCH

BARBADIAN

B R E A K FA S T

Atlantis — 15

Relish Epicurea — 89

The Carriage House Poolside Restaurant — 109 The Garden Terrace Restaurant — 115

FUSION Scarlet — 9 & 99

CAFÉ Relish Epicurea — 89

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

Relish Epicurea — 89

Salt Cafe — 93

I N T E R N AT I O N A L Azure, L’ — 17 Cafe Luna — 27

Atlantis — 15

CARIBBEAN

Azure, L’ — 17

Atlantis — 15

Coral Reef Club — 47

Cafe Luna — 27

Azure, L’ — 17

Fusion Rooftop — 65

Café Sol — 29

Cariba Restaurant & Bar — 31

Hugo’s Barbados — 67

Champers Wine Bar & Restaurant — 39

Champers Wine Bar & Restaurant — 39

Round House — 91

Cin Cin by the Sea — 41

Cocktail Kitchen — 43

Tapas — 103

Cocktail Kitchen — 43

Hugo’s Barbados — 67

Tapestry Restaurant — 107

Coral Reef Club — 47

Lone Star Barbados — 79

The Fish Pot — 111

Daphne’s — 55

Round House — 91

The Garden Terrace Restaurant — 115

Dockside at 13°/59° — 57

Salt Cafe — 93

The Sandpiper — 117

ECO Lifestyle & Lodge — 63 & 141

Scarlet — 9 & 99

The Tides Restaurant — 119

Fusion Rooftop — 65

Tapestry Restaurant — 107

Hugo’s Barbados — 67

The Carriage House Poolside Restaurant — 109

Il Tempio — 71

The Sandpiper — 117

Lobster Alive — 75 Lone Star Barbados — 79

CARIBBEAN REMIX

Primo Bar & Bistro — 83

Cocktail Kitchen — 43

Round House — 91 Tapas — 103 Tapestry Restaurant — 107 The Fish Pot — 111

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CO N T E M P O R A RY Dockside at 13°/59° — 57 Hugo’s Barbados — 67

MENUBARBADOS.COM

Champers Wine Bar & Restaurant — 39

I TA L I A N Buzo Osteria Italiana — 19 D’Onofrio’s Trattoria — 53 Daphne’s — 55 Il Tempio — 71 Pepenero — 81 Tapas — 103

INDEX

36 96

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

FOOD RECIPE

THE MANGO CHOW

CARIBBEAN SHRIMP CURRY BY STEPHEN BELGRAVE

BY CHRISTOPHER ALLEYNE

JA PA N E S E

STEAKS AND STEAKHOUSE

Zen — 121

Steak House Grill – St. Lawrence Pizza Hut — 101

E N T E RTA I N M E N T BARS Atlantis — 15

LO B S T E R

SUSHI

Lobster Alive — 75

Cafe Luna — 27

Cafe Luna — 27

Fusion Rooftop — 65

Café Sol — 29

Zen — 121

Cariba Restaurant & Bar — 31

MEDITERRANEAN Cafe Luna — 27

Buzo Osteria Italiana — 19

Champers Wine Bar & Restaurant — 39

Cin Cin by the Sea — 41

TA PA S

Cin Cin by the Sea — 41

Coral Reef Club — 47

Tapas — 103

Cocktail Kitchen — 43 Daphne’s — 55

Dockside at 13°/59° — 57 Lone Star Barbados — 79

THAI

Primo Bar & Bistro — 83

Lemongrass Noodle Bar & Grill — 73

The Fish Pot — 111

Zen — 121

Dockside at 13°/59° — 57

V E G E TA R I A N

Café Sol — 29

ECO Lifestyle & Lodge — 63 & 141

Buzo Osteria Italiana — 19

Il Tempio — 71 Lemongrass Noodle Bar & Grill — 73 Tapestry Restaurant — 107

Pepenero — 81

Primo Bar & Bistro — 83 Relish Epicurea — 89 Round House — 91 Scarlet — 9 & 99

Tapestry Restaurant — 107 The Carriage House Poolside Restaurant — 109

Cariba Restaurant & Bar — 31

The Tides Restaurant — 119

Champers Wine Bar & Restaurant — 39 Coral Reef Club — 47

DINNER SHOW

ECO Lifestyle & Lodge — 63 & 141

Southern Palms Beach Club & Resort Hotel — 125

Il Tempio — 71

The Fish Pot — 111

BAJAN MAHI-MAHI CEVICHE

The Sandpiper — 117

by Larry Rogers of Dockside at 13°/59°

The Tides Restaurant — 119

FOOD RECIPE

10

Lone Star Barbados — 79

Tapas — 103

SE AFOOD

Steak House Grill – St. Lawrence Pizza Hut — 101

Lobster Alive — 75

Steak House Grill – St. Lawrence Pizza Hut — 101

Steak House Grill – St. Lawrence Pizza Hut — 101

Lobster Alive — 75

Hugo’s Barbados — 67 Il Tempio — 71

MEXICAN

PIZZA

Fusion Rooftop — 65

76

MENUBARBADOS.COM

N I G H TC LU B McBride’s Music Club Nightclub — 143

E

A T

+

D

R

I

N

K

PAYNES BAY | ST. JAMES | (246) 432-3663 |

+

P

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WWW.SCARLETBARBADOS.COM

DINNER: 5:00 P.M. UNTIL..., TUESDAY TO SATURDAY COCKTAILÂ BAR: 5:00 P.M. UNTIL..., TUESDAY TO SATURDAY

TO BEGIN

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MENUBARBADOS.COM

THE THRILL OF DISCOVERY YOUR GUIDE TO 35+ RESTAURANTS

Islands are different things to different people. A dream, a mystery, a mirage. The island of Barbados is all that and more. If you’re interested in getting the most out of your visit to this intriguing island, we have just the guide for you.

For eighteen years, Menu International has been producing an essential resource for the intrepid traveller with a hunger for adventure at and away from the table. We provide you with insights and tips that will make a real difference on your vacation. We explore the unique cultural traditions of Bajan cuisine and the ways in which the latest culinary trends from around the world have made their way into the kitchens of Barbados. You’ll be introduced to the island’s interesting nooks and crannies as well as to artists and craftsmen expressing their creativity with a mix of flair and flavour that is the essence of Barbados.

EXPLORE.

EXPERIMENT.

ENJOY.

— Menu International

2019 BARBADOS RESTAURANT GUIDE

13

WRITER’S CORNER

Mangoes, Markets and Menus “The imperial mango – that’s a serious mango!” says Roger (“Reggae”, like the music) of Bathsheba Blue Farm at the Holders Farmers’ Market, one Sunday morning.

“It’s the Crocodile Dundee of all mangoes.”

H

e’s pointing to a green, beachball-sized fruit on display that can take up to a week to ripen in a brown bag on your counter, he says.

Picked underripe, it’s delicious grated into salads, he adds. I believe him, mostly because he’s very tall, but also because he’s much smarter than me, as indicated by how his black and gray hair knows better than to resist the Barbados humidity (mine does not) and by how he charges me 10 BBD for a single Golden Lady melon.

Well, I believe him until he laughs – a hearty, full-bodied laugh that makes Coral Jordan, the lovely woman selling home-made hummus at the table next to him, roll her eyes.

Reggae continues, undeterred. Most people don’t know that multiple types of mangoes grow on Barbados, each with different flavours, colours and sizes. The small, green-yellow pawi mango is sweet-and-bitter and can be eaten right from the tree, he says.

“But what’s the best mango?” I ask. “The julie”, he says seriously, like the imperial mango, I imagine. “That’s the Rolls-Royce of all mangoes.” It’s sweet, without too many fibres that stick in your teeth as you gnaw the flesh from the pit – which you’ll do; knives are overrated with a mango that juicy.

Thanks to the collision of the Atlantic and Caribbean tectonic plates, which pushed fertile clay up and out of its ocean bed, Barbados is an island of abundance. In the rich soil of the island’s

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MENUBARBADOS.COM

Scotland District, coconuts, mamey apples (which taste like apricots but crunch like apples) and guinep (which taste like lychee) abound, while bay leaves and broadleaf thyme perfume the air. The best part is that many fruits, vegetables, and wild herbs grow yearround, meaning there’s no off-season for a lot of local produce.

Yet it’s taken a while for chefs here to champion local farmers. As a small island with a large tourism industry, demand often outstrips supply. Local grouper, mahi-mahi and snapper have long been restaurant menu staples, but finally local sweet potatoes and squash are becoming more common accompaniments to tenderloins; pickled local radishes and breadfruit are pairing with sweet Caribbean shrimp and Bajan black belly lamb; and local garlic, ginger and lemongrass season Thai-inspired curry pastes (like in Chef Steven Belgrave’s recipe for Caribbean shrimp curry with coconut milk and green plantains, pages 96-97).

Still, the best places to discover the local bounty are the farmers’ markets. Though Reggae didn’t remember me right away, I’d met him the previous morning at the Saturday morning Hastings Farmers’ Market when I’d bought that Golden Lady melon. But I’d been on North America time and the market had been

AMIE WATSON

Photography Kenneth Theysen

Writer

on Barbados time, so only a few vendors had arrived by 8:30 a.m., a whole 30 minutes after the market’s official start.

Why arrive so early on a Saturday morning?

Because I was coming from the Brighton Farmers’ Market, which for the past 18 years has run from 6 to 10 a.m. on Saturday mornings, and is known to disappoint visitors who arrive at 10:01 a.m. I was not about to miss the best papaya of my trip out of tardiness. (If you don’t think papaya tastes like anything, go to this market and buy a circular, softball-sized one with a few soft spots and a yellow-orange skin – that’s when it’s ripe. Slice it in half, scoop out the seeds and eat the juicy, sweet, slightly tangy flesh with a spoon, like a grapefruit half – but so much better.)

Speaking of breakfast, had I been craving egg, bacon and cheese pies, crêpes, Peruvian tamales, pink-frosted donuts, sweet coconut and cassava pone bread, home-made hot pepper sauces, or passion fruit pepper jelly (Natasha Davis of Nature’s Oils makes 10 sweet and spicy flavours of pepper jellies with exotic local fruit, from sour lime and ginger to golden apple), I could have had them at the Brighton Market.

But for locally made kombucha, head to the Sunday Holders Farmers’ Market, the only organic farmers' market on Barbados. A few stalls down from Reggae, Derick Went of

Went Home sells lemongrass kombucha and dairy-free ginger kefir. His fruity, low- or nocaffeine, naturally sparkling teas are good for digesting last night’s cheesecake or a few too many rum punches, but are equally stellar when mixed with Mount Gay, Foursquare or St. Nicholas Abbey rums for a bubbly, lowsugar cocktail. It’s as though you’re sobering up while drinking.

Speaking of medicinal plants, Ras Moses forages for local noni leaf, gully root, saw palmetto, yellow sage, and cascara sagrada and uses them in his organic immunity, digestion and sleep tonics, which he also sells at the Holders Farmers’ Market. While I’ve yet to see an island foraging tour that brings you into the jungle, it might be for the best, since Barbados has a tendency to unleash torrential downpours. At those moments, you’ll be happy that you’re safely sequestered under the canopy at The Fish Pot, staring out at a floating dock in the peaceful water north of Speightstown while sipping a pungent rum punch dusted with freshly grated nutmeg (“1 of sour, 2 of sweet, 3 of strong, 4 of weak”, reads the sign at the restaurant’s entrance).

Or, in a deep nod to local, you’ll be tucked under the patio roof of Slow Food Barbados restaurant Cafe Luna, where much of Chef Mark de Gruchy’s menu is Barbados-grown,

2019 BARBADOS RESTAURANT GUIDE

from the sweet potato in the gnocchi, to the tomatoes, cucumbers and sweet peppers in the salad, to the chicken in the Sauvignon Blanc demi-glace. If his organic farmers run out, there’s always the Cheapside Public Market in Bridgetown, where De Gruchy can buy eggplants, Scotch bonnet peppers, belly pumpkin and finger squash from local farmers.

Fortunately, the rain rarely lasts long.

While the sky might spit a few more times, it inevitably decides, “No, I don’t think I’ll truly rain today” – a bit like trying on ties before a wedding, or pairs of shoes, and then deciding to go tie-less and barefoot, both sensible decisions when there’s sand and inevitable sunshine involved. And there always is – sand and sunshine – because it’s Barbados. It is paradise, after all.

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

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RESTAURANT

Barbadian / Caribbean

>

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

Atlantis Famous for its Sunday lunch buffet, the Atlantis has developed a strong local following over the years for its ABC cuisine (All Bajan Cuisine).

Opened in 1884 and recently renovated, this historic hotel is gracefully perched at the edge of the Atlantic Ocean, in the midst of the most picturesque and perhaps the most photographed part of Barbados.

MARK ST. JOHN Sous-chef

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ATLANTIS THE ATLANTIS HOTEL TENT BAY | ST. JOSEPH

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

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

BREAKFAST: LUNCH:

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

SERVING:

LOCATE US | n˚1 on map | Page 134

SAMPLE MENU

➸ APPETISERS Fish Cakes Bajan fish cakes served with Marie Rose sauce — 6 fish cakes 17.00 — 12 fish cakes 32.00

— Salt- and Black Pepper-crusted Calamari — 30.00 with lemon and basil aïoli and lemon wedge

— Bajan Chicken Wings (6) — 30.00

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

— Sharing Platter for Two — 50.00

salt- and black pepper-crusted calamari, vegetable samosas and 4 fish cakes

➸ SALADS Atlantis Caesar Salad — 35.00 crispy romaine lettuce, cherry tomatoes, home-made croutons, Parmesan cheese and Caesar dressing

— Caprese Salad — 38.00

freshly sliced mozzarella cheese served with sliced tomatoes, roasted pine nut pesto and balsamic reduction, finished with fine touches of sea salt

— Add-ons for All Salads

— grilled chicken breast 15.00 — grilled catch of the day 16.00 — panko-crusted flying fish (3) 16.00 — grilled shrimp 18.00

➸ SANDWICHES AND BURGERS Flying Fish Sandwich — 35.00 freshly caught fried flying fish served on a buttery brioche with lettuce and tomato, a drizzle of jalapeño and cilantro aïoli, served with our in-house thick-cut fries

— Atlantis Buttermilk-fried Chicken Sandwich — 38.00

fresh boneless chicken thigh with lettuce, tomato, paprika and garlic aïoli, served on a sesame seed bun with our in-house thick-cut fries

Atlantis Vegan Burger — 38.00 roasted garlic, chilli , basil chickpea and black bean burger served on a wholewheat bun with roasted red pepper coulis, vegan mayo, lettuce, tomato, and our in-house thick-cut fries

➸ ENTRÉES Roti Fusion Thai red curry served in a West Indian dhal puri skin with chickpeas, potatoes, mango chutney and a garden salad — vegetables 30.00 — chicken 35.00 — shrimp 40.00

— Enid's West Indian Pepper Pot — 45.00 tender pieces of beef and lamb with vegetables cooked in a hearty stew and served with rice and peas and fried plantain

— Flying Fish Trio — 45.00

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

— Vegan Cashew-pesto Pasta

wholewheat penne tossed in cashew pesto and sautéed mushrooms, topped with chopped cashews , roasted red pepper coulis and a petite microgreens salad (can be prepared with regular penne) — regular 45.00 — with grilled chicken breast 60.00 — with grilled catch of the day 61.00 — with panko-crusted flying fish (3) 61.00 — with grilled shrimp 63.00

— Asian-style Nutty Quinoa Stir-fry — 48.00 served on a bed of simmered coconut-bean stew

— Grilled U.S.D.A. 8-oz.

Sirloin Steak — 60.00

8-oz. grilled U.S.D.A. sirloin steak served with Parmesan, broccoli and Gorgonzola pie with subtle notes of tarragon and mustard, accompanied by onions and mushrooms in a peppercorn sauce, and a side of in-house steak-cut fries

2019 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

17

RESTAURANT

Caribbean / International

>

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

L’Azure Famous for its seafood and panoramic views of the Atlantic Ocean, L’Azure at The Crane prepares a tempting range of classic international delicacies.

From soup to seafood and mouth-watering desserts, L’Azure is always intent on enhancing its long-held reputation for elegant dining. The atmosphere speaks of elegance and beauty both on the terrace and inside. On Sundays, L’Azure is a popular DUAYNE HOLLIGAN Executive Chef

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

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L’AZURE THE CRANE RESORT CRANE | ST. PHILIP

(246) 423-6220 dining@thecrane.com

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

BREAKFAST: LUNCH:

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

SERVING:

LOCATE US | n˚2 on map | Page 134

SAMPLE MENU

➸ APPETISERS Fricassée of Escargots and Mushrooms — 30.00 flambéed with cognac

— Blue Swimmer Crab Cake — 35.00 with cucumber relish and chilli mayonnaise

— Wild Arugula — 36.00 grilled asparagus, toasted almonds, goat cheese, mango vinaigrette

— Pan-seared Atlantic Scallops — 44.00 pigeon pea and mint purée, sweet potato chips

— Yellowfin Sushi Tuna Tartare — 49.00 with tamarind coulis

— Lobster Tail Salad — 56.00 mango salsa, sweet peppers, marinated sweet potato, scallions, lemon-chadon beni dressing

➸ ENTRÉES

L’Azure Bouillabaisse — 86.00 classic seafood stew with lobster, scallops and shrimp

— Prime Aged Rib-eye — 90.00 8-oz. maître d'hôtel beef steak, served with your choice of two sides

— L’Azure Surf and Turf — 116.00 6-oz. beef steak with 4-oz. lobster tail, served with your choice of two sides

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

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

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

— Crunchy Banana Pillow — 24.00 rum-scented crème anglaise

Vegetarian Curry — 55.00 Madras style with vegetables and poppadoms

— Pan-roasted Chicken Breast — 60.00 orange and ginger sauce, served with your choice of two sides

— Pan-seared Mahi-mahi — 64.00 served with your choice of two sides

— Jerk Pork Loin — 68.00 apple-barbecue sauce, served with your choice of two sides

— New Zealand Rack of Lamb — 80.00

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

balsamic-merlot jus, served with your choice of two sides

2019 BARBADOS RESTAURANT GUIDE

19

RESTAURANT

Italian / Pizza

>

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

Buzo OSTERIA ITALIANA

Revel in the ambiance of an electric atmosphere, amazing décor, welcoming service, fabulous Italian food, wines and cocktails.

A team of talented chefs – led by Italian chef patron Cristian Grini, create exciting works of art using only the finest meats, fresh seafood and other delicious ingredients.

Chef Grini is known for creating exciting dishes that are sure to seduce your taste buds in a symphony of flavours, textures and aromas of contemporary Italian food.

CRISTIAN GRINI Chef / Owner

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BUZO THE PAVILION HASTINGS CHRIST CHURCH

LUNCH:

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

DINNER:

(246) 629-2896

DINING:

buzo.barbados@gmail.com

SERVING:

LOCATE US | n˚1 on map | Page 140

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

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

➸ S ECO N D I / M A I N CO U R S E S

Carpaccio di Manzo e Scaglie di Grana all’Olio Aspringnolo

Filetto di Salmone alla Mentuccia

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

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

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

— Scaloppine di Pollo al Marsala con Funghi Freschi di Campo

portobello mushroom tempura, truffle and roasted garlic mayo

chicken scaloppine, Marsala wine, portobello mushrooms

— Assaggi di Bruschetta

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

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

balsamic-glazed pork tenderloin, pearl onions, wild asparagus

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

➸ I N S A L AT E / S A L A D S

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

tomato, mozzarella and fresh basil

four-cheese ravioli, truffled honey, crispy panko

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

— Cappelletti Ripieni ai Porcini con Panna, Prosciutto Cotto, Piselli e Spinaci Freschi

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

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

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

— Buzo (without tomato sauce)

* All Buzo pastas are made in-house.

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

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

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

2019 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax.

A 12.5% service charge will be added to your bill.

Prices and menu items are subject to change.

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COVER SHOOT

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MENU BARBADOS 2019 COVER SHOOT

CROWNING ACHIEVEMENTS I N

T H E

K I T C H E N

Photography by Kenneth Theysen

They say kitchens are hot. And they are! These two TA L E N T E D C H E F S bring the heat and know exactly

what to do with it. Acclaimed for their S K I L L S , revered for their C R E AT I V I T Y … and known for their AT T I T U D E , these ladies are the soul of two of the

island’s premier restaurants. Now, how H O T is that ?

Continued on page 94...

2019 BARBADOS RESTAURANT GUIDE

23

ADVERTORIAL

YOUR HONEYMOON AT THE SANDPIPER:

LUXURY, PRIVACY, AND ELEGANCE There are several reasons that you’d want a private concierge

f

to be included in your honeymoon suite package:

or example, to arrange a private boat ride to a romantic oceanfront restaurant; or to make a last-minute reservation for a private garden spa treatment for two (complete with lemongrass and ginger body scrub and lunch) at The Sandpiper’s sister property; or simply to ensure that an arrangement of local flowers and sunset champagne (or rum punch) are delivered to your suite after your day at the beach. Fortunately, at the Beach House Suites in the elegant Sandpiper Hotel in Holetown, your concierge is included. The baby blue ocean is also conveniently located just a stone’s throw away – and is easily seen

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MENUBARBADOS.COM

in panoramic sunset hues from your private plunge pool, from your outdoor dining table complete with fully stocked bar, or from bed, since the wooden panels between the bedroom and patio slide open to reveal the skyline beyond.

Barbados has romance built in – you can slip your toes into the warm sand, sip wine to the tune of softly crashing waves at sunset, and dine on the freshest local fruit and seafood nightly – but the three recently built Beach House Suites on Barbados’ West Coast are for couples looking for hidden gems. Large, comfy sofas are accented with bright accessories in azure and coral. Marble countertops, stone floors, and lime-washed ceilings as well as a rain shower and adjacent tub add to the sense of luxury and indulgence.

And the neroni- and jasmine-scented soaps and lotions from The White Company in London mix with the intoxicating smell of ylang-ylang (the origin of Chanel N°5) and

THE SANDPIPER Luxury, Privacy, and Elegance

sweet vanilla duranta that waft into your suite from the surrounding lush gardens.

The Sandpiper was built in 1970 by Budge and Cynthia O’Hara as a boutique property where luxury décor meets family-run business.

To get to the Beach House Suites, which were added in 2015, you walk through winding garden paths draped with red-flowered Pride of Barbados trees and blossoming bougainvillea. The Beach House has two ground level accommodations, Driftwood and Sand Dollar, and one above, Curlew, which adds the aforementioned private plunge pool and stocked bar. Directors Karen Capaldi and Maria O’Hara decorated the Beach House Suites downstairs in similarly contemporary aesthetic, with a dash of driftwood and accents drawing on the turquoise blues of the sea and greens of the gardens, along with natural woods and cream fabrics.

While a personal concierge is certainly a perk, The Sandpiper’s 2018 honeymoon

package includes other enticing features, including a daily full English breakfast served on your private balcony or patio or enjoyed buffet style in the restaurant; dinner nightly at the oceanfront restaurant; a 50-minute massage for two; a bottle of champagne and flowers upon arrival; a bottle of aged Barbados rum upon departure; complimentary nonmotorised water sports, including snorkelling to a nearby shipwreck; use of the property’s tennis courts with complimentary tennis coaching; a full gym; airport transfers; and an invitation to the resort owners’ weekly cocktail party, in case you feel like leaving your suite.

In fact, deciding how long to stay might be your only problem, because it’s easy to feel at home at The Sandpiper – the greetings by name from the staff, the way they remember how you take your coffee, and the way longtime bartender Harold Shepherd makes you feel like you’re in a tropical version of Rick’s Café

2019 BARBADOS RESTAURANT GUIDE

from Casablanca. And it’s hard to leave a dream come true, which your honeymoon at the Beach House will be. Fortunately, you can always come back. Both the view and a bouquet of flowers will be waiting.

THE SANDPIPER HOLETOWN ST. JAMES

(246) 422-2251 www.sandpiperbarbados.com

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

THE

PLATINUM MARTINI Cocktail

by Head Bartender Dale Jordan of the Coral Reef Club Over the course of his 13 years at the Coral Reef Club, Dale Jordan has worked his way up from House Man to Bar Man to Assistant Bartender and now to Head Bartender.

Photography Kenneth Theysen

T

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he exquisite 12-acre resort property built in the 1950s by the O’Hara family boasts one of the most beautiful beachfront patios on Barbados’ West Coast, with an elegant coral stone, dark wicker and mahogany bamboo design recently updated by the family.

The bar menu, like the property, has stood the test of time, with small updates from Jordan and his experienced team. “We’ve tried to step up our game a bit”, he says, referring to this refreshingly sweet-and-tart martini that’s making its debut on his cocktail list this year.

Jordan’s goal when creating it was to match the bar’s relaxed, sexy beach vibe. “It’s smooth and very pleasant. You can relax and just sip”, he says.

His other bestsellers include a traditional rum punch with fresh nutmeg and an exceptional margarita. “One guest loved my margaritas so much that she wrote me a note after she left to tell me she missed them and that while she was here she wouldn’t order them on the nights when I wasn’t working”, he says. Best to get to the Coral Reef Club for a margarita, then, or for this Platinum Martini, which we think might merit as strong a following.

DALE JORDAN Head Bartender – Coral Reef Club

Platinum Martini Makes 1 cocktail

INGREDIENTS 1 ¼ oz. Grey Goose vodka 1 ¼ oz. Malibu rum ⅛ oz. dry vermouth 3 oz. pineapple juice 1 tbsp. honey and 2 tbsp. cane sugar for the rim, optional 1 wedge of fresh pineapple and 1 sprig of mint, to garnish

Instructions 1. Measure the vodka, rum, vermouth and pineapple juice into a cocktail shaker.

2. Make a cane sugar rim, spread the honey on a small plate and the cane sugar on another.

Dip the edge of a martini glass into the honey followed by the sugar.

3. Fill the shaker with ice and shake to combine.

4. Strain into the martini glass and garnish with the pineapple wedge and mint.

SPA COCKTAIL MENU In addition to its speciality cocktail menu, Jordan and his team at the Coral Reef Club also offer a page-long “Spa Cocktail” menu featuring low-alcohol and no-alcohol drinks, including the popular non-alcoholic Flamboyant, a smoothie of watermelon, mango, pawpaw and strawberry, blended to order.

TIPS FROM THE PRO 1. Chill your martini glass by filling it with ice and cold water while you make the drink. Pour out the ice before making the sugar cane rim.

2. Have the sugar rim ready before shaking the drink; otherwise your martini will become diluted.

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

International / Mediterranean / Sushi

>

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

Cafe Luna > Located on the rooftop of Little Arches Hotel, alfresco-style

Cafe Luna offers inventive meals and incredible sweeping views of Enterprise Beach.

Enjoy glorious food as you watch the sun sink over pristine white sands or discover Cafe Luna’s creative dishes while dining under the stars. Using local, sustainably grown and organic products, Cafe Luna supports local farmers and offers the healthiest, purest food.

MARK ‘MOO’ DE GRUCHY

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

Executive Chef / Co-owner

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

WAYNE JACKMAN Chef

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CAFE LUNA LITTLE ARCHES BOUTIQUE HOTEL ENTERPRISE BEACH RD. CHRIST CHURCH

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

(246) 428-6172

DINING:

cafelunabarbados@gmail.com

SERVING:

LOCATE US | n˚3 on map | Page 134

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

➸ APPETISERS Eggplant “Fritta”* — 29.00 local eggplant sliced very thin and fried in light breadfruit batter with mango-soy dipping sauce

— Local Chicken Liver* — 33.00

pan-fried with port demi-glace and roasted apples

— Local Organic Sweet Potato Gnocchi Pasta* — 33.00

with sautéed local spinach, local smoked bacon and cheese sauce

— Pulled Pork Crêpe* — 33.00

with local mango-barbecue sauce, chives, Swiss cheese and sweet potato gratin

— Shrimp* (Guyana) — 35.00

fried in light breadfruit batter with mangosoy dipping sauce

— Local Smoked Marlin* — 37.00

on a warm potato cake with wasabi-honey mayonnaise and capers

➸ DINNER SALADS Hot Shrimp Salad* — 46.00 shrimp sautéed with brunoise of vegetables, local bacon, garlic, oregano and white wine, served on local organic mixed greens with lemon-dill dressing and Parmesan cheese

— Hot Chicken Salad* — 46.00

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

➸ M A I N CO U R S E S Linguine Pasta — 46.00 with seasonal vegetables, garlic, fresh herbs, Luna tomato sauce and Parmesan

Fettuccine Pasta — 56.00 with fresh fish, capers, garlic, onions and fresh basil in Luna tomato sauce

— Luna Vegan Stew — 57.00

local organic seasonal vegetables with roasted peppers, sweet potatoes and sautéed spinach, finished in mild curry-scented coconut milk broth and olive oil toasted bread

— Local Pork Spare Ribs* — 60.00

oven-braised with local mango-barbecue sauce

— Local Chicken Breast* — 60.00

pan-roasted, filled with sweet potato-Cheddar dressing and rosemary-infused Sauvignon Blanc demi-glace

— Luna Bajan Fish Stew* — 65.00

fresh local fish, organic sweet potato and vegetables simmered in local pepper-creamfish broth, served with garlic-herb-Parmesan bread (gluten-free with no bread)

— Luna Bouillabaisse* — 71.00

fresh local fish and shrimp simmered in local tomato-Pernod broth, served with organic citrus aïoli and garlic-herb-Parmesan bread (gluten-free with no bread)

— Luna Crêpe* — 74.00

local fresh fish and shrimp in white burgundyParmesan cream, wrapped in our home-made crêpe, garnished with a local tomato and fresh basil sauce

— Big Rock Shrimp* (Guyana) — 86.00

spice-rubbed and grilled with Chablis-butter sauce and breadnut pesto

— Beef Rib-eye Steak* — 88.00

grilled with local jamoon wine demi-glace and Stilton-peppercorn butter

All prices are in Barbadian dollars and include government value added tax.

A 2.5% tourism product levy will be added to your bill.

A 12.5% service charge will be added to your bill and a 15% to parties of 8 or more.

Prices and menu items are subject to change.

* Gluten-free.

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Mexican

>

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

Café Sol MEXICAN GRILL AND MARGARITA BAR

Barbados’ original Mexican restaurant not only serves great Tex-Mex-style food but is also one of the liveliest places on the island.

Located at the gateway of St. Lawrence Gap, Café Sol draws visitors and locals alike who enjoy the laid back and informal atmosphere. Here you can listen to hot Latin music while sipping your favourite cocktail and enjoying spectacular ocean views of JEMMA O’NEAL Head Chef

30

St. Lawrence Bay. In addition, there’s two nightly happy hours you won’t want to miss!

Café Sol burns hot. Enjoy the heat.

MENUBARBADOS.COM

CAFÉ SOL ST. LAWRENCE GAP CHRIST CHURCH

(246) 420-7655

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

DINNER:

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

SERVING:

LOCATE US | n˚1 on map | Page 142

SAMPLE MENU

➸ APPETISERS

➸ CO C K TA I L S

Range: 14.00 – 23.00

Sol Sangria — 12.50

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

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

— Chunky Chilli

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

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

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

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

— Jalapeño Fish Cakes

This is just a short sample of our

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

many more Mexican favourites,

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

➸ MEXICAN MAINS Range: 34.00 – 48.00

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

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

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

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

All prices are in Barbadian dollars and include government value added tax.

Prices and menu items are subject to change.

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Asian / Caribbean / Seafood

>

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

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

With a comfortable and relaxed atmosphere, Cariba offers modern Caribbean cuisine with an Asian twist.

Internationally trained executive chef-proprietor Glen Bent has worked in five-star establishments all over the world, including the prestigious Sandy Lane Hotel right here in Barbados. Since he and his wife Faye opened Cariba, they have earned a loyal following of repeat clients. With Glen’s innovative flair in the kitchen and Faye’s warmth GLEN BENT Executive Chef / Owner

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

MENUBARBADOS.COM

CARIB A #1 CLARKE’S GAP DERRICKS | ST. JAMES

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

(246) 432-8737 info@caribarestaurant.com

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

SERVING:

LOCATE US | n˚1 on map | Page 136

SAMPLE MENU

➸ S TA R T E R S Range: 20.00 – 38.00

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

➸ MAINS Range: 48.00 – 98.00

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

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

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

➸ DESSERTS Range: 12.00 – 24.00

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

We also have a vegetarian menu.

2019 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

33

INTERVIEW

BUZO OSTERIA ITALIANA:

AN HOMAGE TO ITALY AND LOVE Cristian Grini’s Italian roots are reflected in both the exquisite menu and stunning décor at Buzo Osteria Italiana.

— By Amie Watson

“I

’m Italian, so it’s all about food and love”, says the chef, who’s shaving prosciutto and mortadella into paper-thin slices and carefully placing generous handfuls of them on a wooden board next to juicy imported olives, 48-month aged Parmigiano-Reggiano, creamy Brie, truffled Gorgonzola and acacia honey. With the antipasti platter comes rosemary focaccia, still warm from the oven. The kitchen bakes it twice daily, before lunch and dinner, so it comes to the table fresh.

Growing up in Urbino in central Italy, Chef Grini remembers his grandfather waking up at 4 a.m. every day to milk the cow and feed the animals. “He’d boil the milk and give me a cup of it with just a little bit of coffee”, he says.

Breakfast was grilled bread on the fireplace, then a few pieces of prosciutto or salami with cheese cut from the wheel stored in the family’s credenza. “We had this old piece of cabinetry, and inside was one big wheel of cheese that my granddad was buying each week.”

Promptly at noon, his grandmother would serve lunch – often home-made cappelletti or ravioli made with eggs from their chickens.

“My grandma is 93 and she still makes ravioli.

She’ll pick the herbs in the campo, in the fields, and even now when I go home, I always steal

34

one bag of cappelletti and one bag of ravioli”, he says with a smile.

Buzo bears little resemblance to his nonna’s farmhouse kitchen, but Grini’s family memories are featured throughout the restaurant: the credenza, the pizza oven fire, the Buzo-labelled imported Italian olive oil and balsamic vinegar, the black and white photos, and even the flowers, which his grandmother loved. "I love modern, clean and neat, but everything in the restaurant has a purpose that’s related to the old times”, he says.

That includes the food. There’s no dried pasta on the menu. Like his grandma does, everything is made fresh with high-quality Italian flour, including the tortelli with

MENUBARBADOS.COM

spicy Calabrian sausage, the black seafood tagliatelline made with fresh squid ink, and the beetroot and potato gnocchi (the chef’s favourite) with zucchini, soft goat’s milk cheese, creamy Mascarpone and crispy breadcrumbs. “It’s not just about memories”, says the chef. “You cannot forget about your family. You have to transmit and pass on those smells, those colours, those emotions.”

Buzo’s famous polenta is also based on his grandmother’s recipe, though the truffle oil and the presentation are the chef’s additions.

“I won’t tell you the recipe, but there’s a lot of cheese – Parmigiano-Reggiano, mascarpone and Gorgonzola – and truffle honey that we infuse for four or five days with white truffle”, he says. Another recipe he won’t give is the

CRISTIAN GRINI

Photography Kenneth Theysen

Chef / Owner – Buzo Osteria Italiana

Ligurian meatballs, though he will say that they’re made with ground pork, beef, turkey, and cheese. “That’s close to my grandma’s recipe, too.”

You’ll wish your grandmother could fry calamari, shrimp and zucchini to the crispy, lightly salted perfection of Buzo’s fritto misto appetizer. It doesn’t even need the accompanying ramekin of slow-cooked tomato sauce for dipping, but the sauce is worth eating with a spoon once you’ve enjoyed every bite of the tender seafood.

Other must-try dishes include the caprese salad, reinvented with home-made balsamic pearls that pop sweet-and-sour in your mouth; the blueberry, cranberry, apple and pecan salad with balsamic (yes, you do need two

salads); and anything from the wood-fired pizza oven, which cooks the crust of a classic margherita pizza with mozzarella di bufala and basil to a bubbly, crisp-on-the-outside, chewy-on-the-inside finish in two-and-a-half minutes. (Despite the short cooking time, the chef manning the oven rarely moves from the flame since the restaurant also does takeaway.)

But let’s go back to why you need two salads for a moment, because as much as food is about love, it’s also about friendship and sharing, says Grini. “Not everyone likes to share their meal”, he admits, “but in Italy it’s something we appreciate. The culture is different. The perfect meal at Buzo could be two glasses of wine with a platter of cured meat and cheese, or a complex one with appetizers, mains and

2019 BARBADOS RESTAURANT GUIDE

desserts, with a comatose state at the end of the meal”.

As he places plate after plate on the table, from fresh pasta to salads, fish, meat, and finally tiramisu, that comatose state seems wonderfully inevitable. It also feels authentically Italian.

Buzo has locations in Barbados, Trinidad, and soon in Kingston, Jamaica.

BUZO OSTERIA ITALIANA THE PAVILION HASTINGS CHRIST CHURCH

(246) 629-2896 www.buzorestaurant.com

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PA L AT E O R PA L E T T E , T I D E S H A S G R E AT TA S T E .

A u n i q u e c o l l e c t i o n o f c o l o u r f u l f i n e a r t.

BARBADIAN, SOUTH AMERICAN AND EUROPEAN ARTISTS.

AT THE TIDES RESTAURANT (246) 432-8356

|

|

HOLETOWN, ST. JAMES

thetidesrest@caribsurf.com

www.tidesbarbados.com

WE PACKAGE AND SHIP WORLDWIDE

Photography Kenneth Theysen

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

H THE

MANGO CHOW Cocktail

by bartender Christopher Alleyne of Cocktail Kitchen

“You can’t teach passion”, says award-winning chef/co-owner Damian Leach of Cocktail Kitchen.

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e’s talking about his new bartender Christopher Alleyne, who’s at this moment concentrating on muddling coriander leaves into Scotch bonnet pepper-infused local Mount Gay white rum.

Passion, it seems, is a requirement at this restaurant and bar in the St. Lawrence Gap, despite the fact that a sign above its three shelves of rum, whisky and gin says: “We have mixed cocktails about feelings”.

Alleyne’s feelings, however, aren’t mixed about this mango and rum cocktail – he’s a big fan! It’s one of the restaurant’s signature drinks and the perfect balance of sweet, sour and spicy, with muddled pieces of fresh coriander adding herbaceous notes to each sip. “I love that it’s sweet at first from the mango and then you get the chilli at the back of your palette”, says Alleyne. Hopefully, when you drink this cocktail, your feelings will match.

CHRISTOPHER ALLEYNE Bartender – Cocktail Kitchen

Mango Chow Makes 1 cocktail

INGREDIENTS Half a handful of fresh coriander leaves ½ oz. fresh lime juice ½ oz. simple syrup ½ oz. Scotch bonnet pepper-infused Mount Gay Silver rum 1 ½ oz. regular Mount Gay Silver rum 2 oz. mango purée 1 wedge of lime, to garnish

Instructions 1. Muddle the coriander with the lime juice, simple syrup and infused rum. Add the noninfused rum and the mango purée.

2. Pour everything into a cocktail shaker with ice and shake to combine. Test it and adjust to taste (more mango or simple syrup for sweetness, more lime for sour).

3. Pour into a highball glass (don’t strain it) and garnish with a wedge of lime.

HOME-MADE SCOTCH BONNET-INFUSED RUM Good luck finding a bottle of scotch bonnet-infused rum at your local store – even in Barbados! At Cocktail Kitchen, Christopher and his fellow bartenders make their own by slicing fresh Scotch bonnets (seeds and all) into a bottle of Mount Gay Silver rum and leaving it for a few weeks or up to a month, until it’s spicy enough, then straining out the peppers.

“We normally do two or three peppers for a 1.75-liter bottle of rum”, he says.

If you don’t want to make a whole bottle, cut just half a chilli into slices and combine them with a quarter bottle of rum in a clean glass jar. You can use any white rum, but Cocktail Kitchen likes keeping it local.

2019 BARBADOS RESTAURANT GUIDE

39

RESTAURANT

Caribbean / International / Seafood

>

>

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

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

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

As one of the premier restaurants on the South Coast, Champers is known for its consistently great food and offers true value.

With a lively, vibrant Caribbean design and atmosphere, Champers delivers the romance of waterside dining in its gazebo or on the open-air terrace. Air-conditioned comfort is also available at lunch in the upstairs dining room. For your convenience and safety, they have a private car park supervised by a parking attendant during business hours. If art is PEDRO NEWTON Executive Chef

40

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

MENUBARBADOS.COM

CHAMPERS SKEETES HILL CHRIST CHURCH

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

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

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

SERVING:

LOCATE US | n˚2 on map | Page 140

SAMPLE MENU

➸ TO S TA R T

Cajun Mahi-mahi — 68.00

Spinach Salad with Romaine Hearts — 34.00

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

apples, toasted almonds, garlic vinaigrette and crumbled blue cheese

— Crispy Vegetable Spring Rolls — 36.50 served with mixed leaves, soy and sesame dip

— Camembert (please allow 15 minutes preparation time) — 39.50

baked in puff pastry with spiced apples

— Scottish Smoked Salmon — 39.50 accompanied by a petite salad, toast and caper remoulade

— Shrimp and Mango Salad — 39.50 with mango vinaigrette

— Pan-seared Queen Scallops — 39.50 served on a risotto cake, topped with creamy leeks, finished with shiso greens and a light saffron cream

— Slow-roasted Pork Belly — 42.00 set on a couscous and apple salad, topped with crispy greens, bacon powder and port glaze

➸ M A I N CO U R S E S Ricotta-stuffed Ravioli — 58.00 with creamy chardonnay and spinach sauce, Creole eggplant and Parmesan cheese

— Pan-roasted Chicken Breast — 60.00 resting on a nest of linguine and vegetables, tossed in a light mustard and sage cream

— Parmesan-crusted Barracuda — 66.00 served with mash, seasonal vegetables, whole-grain mustard sauce

— Sautéed Prawns — 69.50 simmered in a Thai red curry sauce, served with jasmine rice and grilled vegetables

— Spice-rubbed Pork Tenderloin — 72.00 served with bacon-infused cream potatoes, and grilled vegetables with an apple and thyme essence

— Herb-crusted Rack of Lamb — 80.00 accompanied by fondant potatoes, lentil ragù, minted yogurt and natural jus

— Medley of Seafood (lobster, shrimp and fresh catch) — 82.00

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

— Grilled 10-oz Rib-eye — 99.00 served with garlic mash, seasonal vegetables and a cognac and mustard cream

➸ DESSERTS Warm Bread Pudding — 24.00 with Bajan rum and orange sauce, served with vanilla ice cream

— Champers Coconut Pie — 24.00 served with coconut ice cream

— White Chocolate Cheesecake — 24.00 with strawberry coulis and vanilla ice cream

— Double Chocolate Brownie (gluten-free) — 24.00

with pecans, served with vanilla-cream sauce and ice cream

2019 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax.

A 2.5% tourist product levy will be added to your bill.

A 10% service charge will be added to your bill and a 12% to parties of 10 or more.

Prices and menu items are subject to change.

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RESTAURANT

Mediterranean

>

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

Cin Cin

BY THE SEA

Cin Cin (pronounced Chin Chin) has paved the way for contemporary island elegance.

With its exquisite décor and refined ambiance, Cin Cin is perfect for ‘alfresco’ waterside dining on the terrace whilst enjoying quintessentially Mediterranean-style cuisine with a Caribbean twist. The air-conditioned interior provides a cool sanctuary, with an expansive glass wall allowing stunning uninterrupted views of the ocean. The trendy bar-lounge SIMEON JOHN Head Chef

area is ideal for sipping cocktails or simply enjoying a light bite served by friendly and knowledgeable staff.

ANDRE REDMAN Sous-chef / Lunch Chef

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MENUBARBADOS.COM

CIN CIN PROSPECT ST. JAMES

LUNCH: 11:30 a.m. to 3:00 p.m., Monday to Friday DINNER: 6:00 to 11:00 p.m., on Monday to Sunday

(246) 629-4557

DINING:

dine@cincinbarbados.com

SERVING:

LOCATE US | n˚4 on map | Page 134

Indoors – Open-air (terrace) Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music (Friday nights) BAR: Yes PARKING: Yes (valet parking) SAMPLE MENU

➸ BITES Caponata Bruschetta — 27 .00 shaved Parmesan

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

— Vegetable Fritto Misto — 32.00 Caesar dip

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

— Chilled Seafood Salad Escabeche Style — 45.00

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

— Shrimp Buns — 32.00 — Calamari Fritti — 37.00

➸ MAINS

pickled veg, Caesar dip

— Market Fish — 85.00

➸ S TA R T E R S Roasted Beet Salad — 38.00 with crispy seeds, pine nuts, mixed leaves and a goat milk yogurt

— Cherry Tomato and Mozzarella Salad — 38.00

with tapenade vinaigrette and basil pesto

—

Chicken Liver Parfait — 40.00 with red onion jam, Melba toast

— Spinach, Mushroom and Ricotta Ravioli — 40.00 with toasted pine nuts, creamy tomato-basil sauce

— Sautéed Sweet Tiger Shrimp — 43.00 with chilli, garlic, tomato sauce and penne pasta

— Jumbo Lump Crab Cakes — 44.00 with a spiced remoulade sauce, pickled mango

— Grilled Asparagus and Parma Ham Salad — 45.00

poached egg and potato croutons

— Oxtail and Porcini Risotto — 45.00 seared bay scallop and white truffle oil

Chicken Breast Pan-baked — 80.00 in a pecan crumb, mustard-leek bread pudding, tomato-raisin chutney

see daily specials

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

— Spiced Seared Rare Yellowfin Tuna — 91.00

grilled Mediterranean vegetables, lemon-caper butter and soft polenta

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

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

— Braised Short Rib — 100.00

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

— Bouillabaisse — 102.00

aromatic tomato-fish broth with lobster, shrimp, mussels, seasonal fish, okra and aïoli toast

— Steak Frites — 125.00

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge and a 2.5% tourism product levy will be added to your bill.

Prices and menu items are subject to change.

French onion rings, Béarnaise or green peppercorn sauce

2019 BARBADOS RESTAURANT GUIDE

43

RESTAURANT

Caribbean Remix

>

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

Cocktail Kitchen They say: ‘‘There ain’t no food with more flava’ and no rum sweeta’.” Put the two together and you get Cocktail Kitchen, the ultimate casual dining experience.

Let the night move you, as you sip on their freshly made cocktails, under the stars, on the celebrated CK rooftop. Here you will meet interesting people from all parts of the world – tourists and locals alike. It’s everything we love: people, food and of course, cocktails.

DAMIAN LEACH Chef / Co-owner

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MENUBARBADOS.COM

COCKTAIL KITCHEN ST. LAWRENCE GAP CHRIST CHURCH

(246) 622-3017 info@ckbarbados.com

DINNER: 5:00 p.m. to 12:30 a.m., Monday to Sunday HAPPY HOURS: 5:00 to 7:00 p.m. and 10:00 to 11:00 p.m., daily

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

SERVING:

LOCATE US | n˚2 on map | Page 142

SAMPLE MENU

➸ SMALL BITES Range: 18.00 – 30.00

BBQ Pigtails flame-grilled pigtails tossed in our CK BBQ sauce with yellow split pea purée and pickled beets

— Smoked Blackbelly Lamb Risotto

smoked local lamb with creamy roasted pumpkin and goat cheese risotto

— Chargrilled Seacat (octopus)

tender pieces of seacat finished on the grill, served with pickled breadfruit, tomato salsa and pesto oil

— Thai Seafood Cakes

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

— Coconut Ceviche

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

— Oxtail

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

➸ FRESH LEAVES

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

— Parmesan Catch

baked in herbed Parmesan crust, garlic-potato purée, pesto cream and tomato salsa

— Angus Beef Filet

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

— CK Burger

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

— Caribbean Seafood Curry

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

— Lobster and Shrimp Linguine

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

— Piña Colada Catch

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

Range: 24.00 – 26.00

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

— CK Salad

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

➸ MAINS Range: 40.00 – 90.00

Bajan-marinated Pork Tenderloin served with herb-cream corn purée, spiced pineapple chutney and roast veg

➸ SIGNATURE COCKTAILS Range: 14.00 – 24.00

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

— Berry Fizzy

Stolichnaya vodka, strawberry purée, Sprite, Peach Bitters

— Mango Chow

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

2019 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax.

A 12% service charge will be added to your bill.

Prices and menu items are subject to change.

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46

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2019 BARBADOS RESTAURANT GUIDE

47

RESTAURANT

International / Mediterranean / Seafood

>

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

Coral Reef Club Chef Hance Bannister and his team provide a high-quality dining experience at this attractive oceanfront restaurant.

Guests dine in comfortable wicker chairs and enjoy imaginative dishes crafted with fresh fish and local produce. Hance keeps abreast of changes in the culinary world and as a result, Coral Reef Club, a member of Small Luxury Hotels of the World, welcomes many return guests who can’t get enough of the superior cuisine at this HANCE BANNISTER

family-owned luxury hotel.

Executive Chef

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MENUBARBADOS.COM

CORAL REEF CLUB PORTERS ST. JAMES

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

BREAKFAST: LUNCH:

(246) 422-2372

DINING:

reception.mail@coralreefbarbados.com

SERVING:

LOCATE US | n˚2 on map | Page 136

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

➸ APPETIZERS

Roasted Breast of Chicken — 90.00

Goat Cheese Tart — 38.00

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

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

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

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

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

— Sugar Cane-skewered Cajun Prawns — 52.00 pickled cucumber, avocado compote, pineapple salsa, cilantro oil

➸ SOUPS Chilled Melon — 16.00 ginger, mint

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

— Braised Lamb Shank — 95.00 potato gratin, balsamic vegetables, crispy eggplant, rosemary jus

— Grilled Filet Mignon — 96.00 roasted pumpkin risotto, compressed tomato, roasted asparagus, merlot reduction

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

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

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

coconut, lemongrass

➸ M A I N CO U R S E S Baked Fillet of Mahi-mahi — 86.00 orange and fennel quinoa, crispy kale, avocado salsa, chorizo oil

— Pan-fried Fillet of Local Red Snapper — 86.00

All prices are in Barbadian dollars and include service charge. and government value added tax.

Prices and menu items are subject to change.

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

2019 BARBADOS RESTAURANT GUIDE

49

Photography Kenneth Theysen

FOOD RECIPE

GRILLED SALMON SALAD WITH ROASTED PEPPERS AND MANGO SALSA

by Executive Chef Christophe Poupardin of The Sandpiper

One of the most popular and longstanding items on

L

The Sandpiper’s lunch menu is this grilled salmon salad.

ike the Caesar, roti and local Bajan specialities on the card, it’s been tweaked over the years, but it’s always been a bestseller, says Executive Chef Christophe Poupardin who’s helmed the boutique resort’s beachside kitchen in Holetown since 2002.

“It’s fresh, it’s a bit alfresco and it’s quick and simple”, he says. You can buy marinated artichokes and roasted or grilled peppers in oil at the grocery store, or you can grill or roast your own. The vinaigrette works with any salad and the mango salsa is delicious with tortilla chips as a snack, so feel free to double (or triple!) the recipes for your next sunset happy hour or dinner at home.

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MENUBARBADOS.COM

You can use any fish to make this salad, notes Chef Poupardin, such as local mahi-mahi or red snapper. But while he features an abundance of local fish on his menus, salmon is widely available around the world, and might be easier to find after you've left the island. The pink colour of the fish also contrasts the peppers, lettuce and mango and makes for a beautiful presentation.

If you buy high-quality salmon and bring it to room temperature before grilling, it won’t need the full four minutes – especially when room temperature in Barbados is a nudge higher than most European or North American winters… Fortunately, this dish tastes like summer year-round.

CHRISTOPHE POUPARDIN Executive Chef – The Sandpiper

Grilled Salmon Salad with Roasted Peppers and Mango Salsa Serves 2

INGREDIENTS Mango Salsa 1 mango, finely diced 2 tbsp. (30 g) finely chopped coriander leaves 1 tbsp. (15 g) finely diced red onion ½-1 tsp. (3-5 g) finely diced chili pepper or red bell pepper, optional ½ tsp. (3 ml) olive oil Pinch of salt and pepper

Vinaigrette 3 tbsp. (45 ml) olive oil 1 tbsp. (15 ml) white wine vinegar ½ tsp. (3 ml) Dijon mustard ⅛ tsp. (1 g) salt ⅛ tsp. (1 g) pepper

Grilled Salmon Salad 3 cups (225 g) mixed lettuces Two 120-gram (4-oz.) salmon fillets

Instructions

¼ tsp. (2 g) salt

1. Combine all the ingredients for the mango salsa and divide between two mini Kilner jars or ramekins.

2. In a small bowl, whisk together all the ingredients for the vinaigrette except the olive oil, then slowly whisk in the oil in a thin stream to emulsify.

3. Stack the artichoke halves and roasted peppers near the sides of each of two plates.

4. Top with the pickled red onion slices.

5. Place the cherry tomato halves nearby around the sides.

6. Combine the mixed leaves with half of the vinaigrette in a bowl and place in the middle of each plate.

7. Preheat your grill to medium-high. Season the salmon fillets with the ¼ tsp. salt and brush them with oil.

8. Grill the fish on each side for 2 minutes, or until golden and almost flaking.

9. Place on top of the salad greens and drizzle with remaining vinaigrette.

10. Serve with the mango salsa.

1 ½ tbsp. (25 ml) cooking oil 1 cup (150 g) cherry tomatoes, sliced in half ½ cup (75 g) roasted pepper slices 3 artichoke hearts, cut in half ¼ cup (35 g) pickled red onion slices (see sidebar)

HOW TO DICE A MANGO To dice a mango like a pro, cut the mango lengthwise into two big pieces (cutting around the pit and leaving the sides to snack on later).

Use a spoon to scoop the flesh from each half.

Slice the piece of mango flesh into three pieces horizontally carefully with a sharp knife and then each piece lengthwise into long sticks before cutting crosswise to an ⅛” (3 mm) dice.

Repeat with the other half.

PICKLED RED ONIONS Cut one red onion into slices and marinate in rice wine vinegar for at least an hour.

The pickle will keep for at least a week in the fridge.

2019 BARBADOS RESTAURANT GUIDE

51

rose and jasmine bikini • Agua Bendita

lush and cheerful rose fragrance • Lubin

smokey earrings 5 Octobre

heart Sandals Ipanema

shell inlay minaudière • Rafe

soft and sophisticated featherweight cashmere shawl Balbianello

a romantic and feminine point of view • Love Sam

Always Summer takes you on a journey of romance with their latest collections! love and comfort start in your home

Always Summer is a concept store featuring ready-to-wear fashion, fine jewelery, timeless home accents and a bespoke cafe with locally roasted coffee.

Enjoy a one-of-a-kind moment at this Barbadian gem.

Always Summer, Limegrove Lifestyle Centre, Holetown, Barbados, 246.434.6745, open 10 a.m. - 7 p.m., Mon. - Sat.

RESTAURANT

Italian

>

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

D’Onofrio’s T R AT T O R I A

D’Onofrio’s, located in the heart of The Crane Village, offers delicious Italian cuisine in an elegant yet relaxed atmosphere.

Enjoy a delectable selection of antipasti, salads, pastas and speciality pizzas along with an extensive selection of fine wines. If you crave bona fide Italian cooking, D’Onofrio’s is your port of call.

MATTHIAS BISPHAM Chef

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MENUBARBADOS.COM

D’ONOFRIO’S

DINNER:

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

THE CRANE RESORT CRANE | ST. PHILIP

(246) 423-6220

DINING:

dining@thecrane.com

SERVING:

LOCATE US | n˚5 on map | Page 134

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

➸ APPETISERS

Salmone Scottato — 60.00

Rhugetta — 26.00

pan-seared salmon, Parmesan and herb polenta cake, asparagus, tomato sauce

local arugula, shaved Parmesan, lemon vinaigrette

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

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

— Cozze alla Marinara con Chorizo Italiano — 46.00 mussels and clams, Italian chorizo, fresh herb-red wine-tomato sauce

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

— Risotto ai Funghi — 38.00

— Bistecca alla Fiorentina — 70.00 grilled 6-oz. rib-eye, asparagus, lemon wedges, rosemary-herb potatoes

➸ PIZZAS Napoletana — small 32.00 — large 42.00

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

— Frutti di Mare — small 36.00 — large 46.00

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

— Toscana — small 36.00 — large 46.00

ham, Italian sausage, pepperoni, mozzarella, tomato sauce

mixed mushrooms, fresh herbs, truffle oil

➸ DESSERTS

— Penne con Salsiccia Piccante — 40.00

Gelato Trio — 22.00

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

— Linguine alla Pescatore — 52.00 shrimp, mussels, clams, salmon, calamari, cherry tomatoes, chilli flakes, fresh basil, tomato sauce or garlic-white wine sauce

— Vitello Marsala — 56.00 tender veal, mushrooms, oregano, spaghetti, Marsala wine sauce

vanilla, chocolate and raspberry gelato, lemon and fennel seed biscotti, raspberry coulis

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

— Torta al Cioccolato — 24.00 chocolate-hazelnut cake, milk chocolate ganache and amaretto liqueur, caramel ice cream

2019 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

55

RESTAURANT

Modern Italian

>

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

Daphne’s MODERN ITALIAN F OOD BY THE SEA

This glamorous and tastefully decorated beachfront restaurant features a menu inspired by the classic Italian style of living and eating.

Each dish is beautifully prepared, focusing on fresh quality ingredients. The staff is attentive and discrete. The wine list boasts excellent bottles that have been carefully selected from top producers in Italy, France and other regions of the world. The sunken MICHELE BLASI Executive Chef

56

cocktail bar, featuring delicious exotic cocktails, is yet another reason why Daphne’s is a true destination for pleasure.

MENUBARBADOS.COM

DAPHNE’S PAYNES BAY ST. JAMES

(246) 432-2731

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

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

SERVING:

LOCATE US | n˚3 on map | Page 136

BAR:

Yes

PARKING:

Yes SAMPLE MENU

➸ S TA R T E R S

➸ FISH

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

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

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

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

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

— Polipo Nostrano e Okra alla Grigliata, Paprika Affumicata, Zenzero, Soya e Limone — 49.00

grilled octopus, okra, smoked paprika, ginger, smoked red onion, soy and lemon dressing

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

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

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

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

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

— Risotto al Limone, Pomodoro, Rosmarino, Lime e Polvere di Capperi — 66.00 risotto with fresh tomatoes, rosemary, lemon zest and dry capers

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

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

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

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

— Branzino della Cornovaglia al Sale Marino con Padellata di Cicoria e Barbabietola Glassata e Salsa Tartare — 128.00 whole Cornwall sea bass baked in a salt crust, sautéed puntarelle chicory and beetroot, tartar sauce

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

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

— Filetto di Manzo Angus Saltato alle Erbe, con Zucchine Grigliate, Mozzarella, Basilico — 108.00 black Angus filet of beef, mozzarella and basil, zucchini pudding and red wine-beef sauce

All prices are in Barbadian dollars and include government value added tax and tourism product levy.

A 10% service charge will be added to your bill and a 15% to parties of 8 or more.

Prices and menu items are subject to change.

We also have vegetarian and gluten-free options.

2019 BARBADOS RESTAURANT GUIDE

57

RESTAURANT

Contemporary / Mediterranean

>

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

Dockside AT 1 3 ° / 5 9 °

Bistronomy is best described as taking the finest quality ingredients to create contemporary comfort food using highly disciplined classical techniques.

It is this term that aptly describes the latest hit by husband and wife duo, Larry and Michelle Rogers, who are responsible for some of Barbados' most iconic restaurants, including Olives, La Terra, Primo and Cin Cin. Dockside embodies the quintessential LARRY ROGERS

essence of bistronomy. Set in a stunning marina, its organic uber-modern chic blends

Executive Chef / Co-owner

seamlessly with the relaxed edge of water feel, while still retaining an elusive air of cosmopolitan sophistication.

58

MENUBARBADOS.COM

DOCKSIDE PORT FERDINAND LUXURY RESORT AND RESIDENCES SIX MENS | ST. PETER

(246) 272-1359 dine@docksidebarbados.com

LOCATE US | n˚6 on map | Page 134

LUNCH: 11:00 a.m. to 3:00 p.m., Sunday to Friday (high season) and only on Sundays (low season) DINNER: 6:00 to 10:00 p.m., Monday to Sunday (high season) and Monday to Saturday (low season) DINING: Indoors (air-conditioned) – Open-air (covered) SERVING: Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: DJ and live music (on select nights)

BAR:

Yes

Yes (valet parking) PARKING:

SAMPLE MENU

➸ S M A L L P L AT E S Range: 32.00 – 49.00

Chicken and Duck Liver Parfait onion marmalade, Melba toast

— Burrata Mozzarella

fresh fig compote, spiced tomato fondue, nutty basil pesto, toasted crostini

— Greek Quinoa

with feta cheese, roasted vegetables, black olives, toasted pine nuts, basil

— Grilled Octopus

romesco, bacon, cherry tomatoes, scorched capers, rocket, warm potato salad

— Heirloom Beets

goat cheese, fresh figs, toasted pine nuts, orange segments, balsamic glaze

— Fritto Misto

tempura shrimp, scallops, calamari, white fish, asparagus, zucchini with Caesar-tartar dip

Chicken Breast pan-baked with Provençal vegetables, black olives, baby potatoes, thyme jus

— Rabbit Ballotine

with sage and onion stuffing, prosciutto, drunken prunes, sherry glaze-sautéed spinach, Parisienne potatoes

— Osso buco

slow-braised veal shanks, mushroom risotto, citrusy gremolata

— Braised Short Rib

on creamy leek, pumpkin and potato ragout, steamed greens, sticky jus

— Tenderloin Steak Frites

scorched onions, grilled asparagus with sauce Béarnaise or green peppercorn sauce

— Fresh Welsh Lamb Racks

oven-roasted in a honey-thyme crumb, grilled Mediterranean veg, potato gratin

— Oxtail Ravioli

➸ S W E E T P L AT E S

home-made ricotta, cherry tomatoes, gremolata, sticky reduction

Grand Marnier Crème Brûlée

➸ L A R G E P L AT E S Range: 68.00 – 110.00

Dock to Table poached fish on crushed breadfruit, spicy tomato gravy, Bajan pickled cucumber

— Pan-seared Scallops

on a leek, roast garlic and potato purée, curried lentil cassoulet, wilted leaves

— Sesame-seared Yellowfin tuna

Thai green curry, cilantro, cherry tomatoes, stewed red onion, fried plantain, sticky rice

Range: 32.00 – 38.00

crêpe cake with drunken berries

— Pavlova

with whipped cream, stewed guava and summer fruits

— Espresso Icebox Cake

with a praline mascarpone

— Caramelised Apple Bread and Butter Pudding with toffee-rum sauce and ice cream

— Rich Dark Chocolate Mousse with coffee cream

— Cheeseboard

2019 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

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

THE

THE BAJAN SUNRISE Cocktail

by Mixologist / Owner Stephane Domenge of Scarlet

This layered drink is an homage to Bajan rum punch, with fresh nutmeg grated on Photography Kenneth Theysen

top of fruit juice espuma (foam) and a rum

T

he name doesn’t come from a love of early morning drinking (or extremely late nights); rather, from the way the white-coloured passion fruit-lime foam sinks slowly into the boozy red liquid below, turning it all shades of orange and yellow with whisps of espuma clouds.

The cocktail is served without a straw, says Domenge, which results in an espuma mustache when sipped. “This is not for ladies who want to keep their lipstick nice and neat”, he jokes.

Scarlet does have compostable straws, but if you take Domenge’s advice, you’ll be rewarded with

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base, says Frenchman Stephane Domenge

the intoxicating aroma of grated nutmeg and broadleaf thyme followed by a fruity espuma that becomes spiked with smooth and sweet rum as it passes from the bottom of the glass up through the thick foam to your mustachioed lips. “If you use a straw, you don’t get that balance of rum and espuma”, he says.

If you don’t happen to grow broadleaf thyme in your garden (Domenge has a pot of it growing behind the restaurant and in his garden at home), you can use fresh oregano, lemon balm, or lemon thyme, but not dried regular thyme, which has a different flavour.

MENUBARBADOS.COM

of Scarlet restaurant.

If you don’t own a siphon (you should, for the fun of home-made whipped cream if nothing else), you can replace the espuma with an egg white foam by shaking the infused passion fruit-lime juice with pasteurised egg whites and ice in a cocktail shaker, then carefully spooning the foam onto the rum base; however, an egg white froth won’t have as much body as a gelatin-thickened espuma, meaning the froth will sink faster into the rum – and sunrise will come just a little sooner.

Ah c’est génial, another sunny day on the beach!

STEPHANE DOMENGE Mixologist / Owner – Scarlet

Bajan Sunrise Makes 1 cocktail

INGREDIENTS 1 ¾ oz. Doorly’s 5 year old rum ¾ oz. Falernum 3 lime wedges, squeezed into a glass to give about 1 tbsp. (15 ml) fresh juice 3 drops of Angostura bitters ½ cup passion fruit-lime espuma (see recipe) Fresh nutmeg, grated, to garnish

Instructions 1. In a tall glass or cocktail shaker, stir the rum, Falernum, lime juice, and Angostura bitters with ice to mix.

2. Place an oversized ice cube in a stemless wine glass or highball glass and strain the drink on top.

3. Siphon the espuma on top and grate fresh nutmeg over the foam.

Passion Fruit-lime Espuma 250 ml (8 oz.) passion fruit juice 1 tbsp. (15 ml) lime juice 2 leaves of broadleaf thyme 1 tsp. (5 g) gelatin powder

Instructions 1. Heat the passion fruit juice and lime juice in a medium saucepan to just below a boil.

2. Remove from the heat and add the broadleaf thyme.

3. Let cool for 10 minutes, then stir in the gelatin.

4. When completely cool, transfer the liquid to the siphon and refrigerate for at least 1 hour. The liquid will last several days.

5. Add the first gas canister to the siphon, shake well, remove it and add the second. Shake well again and depress the lever to extrude the espuma.

TIPS AND TRADITIONS • Use a large ice cube, like for an Old Fashioned, so that it melts more slowly.

• The perfect snack with this drink at Scarlet is the Skinny Poutine, where skinny refers to both the skinny French fries and skins on the potatoes, not the svelteness of the eater.

Served in a small cast-iron skillet, the Quebecois dish comes with fresh local Cheddar cheese curds and a chicken jus gravy.

• Broadleaf thyme is traditionally used in Barbados to ease burns and foot fatigue.

2019 BARBADOS RESTAURANT GUIDE

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INTERVIEW

RIDING THE WAVE: CAFE LUNA’S MARK ‘MOO’ DE GRUCHY TA L K S F O O D, M U S I C , A N D W H E R E L I F E TA K E S YO U “I love the lifestyle on Barbados, the surfing, and the slowed down spirit of happiness”, says the chef and co-owner of Cafe Luna, Mark (‘Moo’) de Gruchy. “And the cheap rum.”

— By Amie Watson

M

ore than 25 years after first visiting Barbados, Moo still loves the Caribbean island he now calls home. But while he might enjoy the theoretical peacefulness of owning a rooftop restaurant on a quiet strip of beach south of Oistins, he hasn’t escaped the spotlight. Instead, he’s known for both his pan-tropical fare with Mediterranean and Asian notes at Cafe Luna and for his reggae, country, blues, and rock band Mootown.

The story of Cafe Luna is one of serendipity. Moo first came to Barbados for a four-month vacation from Vancouver, Canada and met Mark Cothran. When Cothran opened Mexican restaurant Café Sol at the entrance to the St. Lawrence Gap, a few years later, Moo came back to the island as its chef. After a few years back in Vancouver (where he married his wife Sarah, whom he met in high school), he returned to Barbados to partner with Cothran and Cothran’s wife Jacinta, who owned the quaint Little Arches Boutique Hotel. In 2001, its third floor became Luna.

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Now, in addition to a popular restaurant and a cool band, Moo has a son, and that doesn’t leave a lot of time for surfing. But while sipping cucumber lemonade on the Cafe Luna patio, watching a sunset accompanied by palm trees wrapped with strings of white lights, Moo seems content – as though he had all the time in the world to answer my questions about belly pumpkin, black belly lamb, and why people call him “Moo”.

How did you get your nickname?

As a kid, I had a speech impediment. Years of speech therapy. Some words were difficult, milk being one of them. So I asked for “Moo”.

There you have it!

What’s your best memory at Cafe Luna?

Hanging out with Robert Plant from Led Zeppelin when he came for dinner. He had stuffed chicken with breadfruit and ham.

Where does your band, Mootown, play?

We played at Mullins Beach Bar every week for five years, until it washed away in March 2018. We did something like 200 gigs. Now, the owners have reopened in the historic Carib Beach Bar on Sandy Beach, just past St. Lawrence Gap. Mootown is the house band on Sundays from 6 p.m.

MARK ‘MOO’ DE GRUCHY

Photography Kenneth Theysen

Executive Chef / Co-owner – Cafe Luna

In addition to your à la carte menu and summer barbecue menu, you have a threecourse Back to Bajan menu. How did you come up with it?

About 10 years ago, when recession hit, we designed the menu to keep it local and inexpensive. We decided to stop selling imported things like Chilean sea bass, clams, mussels, scallops and salmon, and focus on local products.

You’re a member of Slow Food Barbados and ninety-five per cent of your menu is local now. What do you wish you could get locally but can’t?

Restaurant-grade beef. Barbados has great local pork, chicken, and seafood, but there’s no government rating on cows. They also tend to eat wild grasses, so there might not be enough grass or water for them. Consequently, local ground beef is fun, stew beef is great, but New York steak or beef tenderloin are hit and miss. It could be good, but when you have a customer in a restaurant, “it could be good” isn’t good enough.

How do you make your braised lamb stew?

We buy a 40-lb. lamb carcass at Cheapside Market, put a spice rub on the meat, and ovenbraise it for four hours with local onions,

carrots, parsley, a little rosemary, oregano, fresh tomatoes and chicken stock. We take the meat off, strain the liquid, and that’s the base for our demi-glace. To make the stew, we take a brunoise of pumpkin, carrots, onion, and spinach and sauté it in fresh garlic, parsley and white wine, then add the lamb meat, the lamb demi and sweet potato dumplings.

which we make with all-purpose flour. We use gluten-free flours like the breadfruit flour for our fried shrimp and eggplant dishes with mango-soy dipping sauce, and for our fish and shrimp crêpe with white wine-Parmesan cream and tomato-basil sauce. This is both about gluten-free and localism. The downside of it is that it’s expensive, even though it’s local.

How does cooking local here differ from other places?

I guess the difference from North America or Europe is that almost everything’s available here locally year-round: beets, eggplants, tubers, finger squash, belly pumpkin. The fruits are seasonal, like soursop, passion fruit, mango, but papaya’s year-round. Watermelon too. There are no mushrooms, yellow or red peppers, or asparagus, but we have green peppers. The difference is that in North America or Europe the international transport system is huge. You can get asparagus in Barbados, but it comes from Peru. Peru to New York might only be seven days of shipping, but here why would you buy something that’s travelling farther than your guest?

How do you make the pumpkin buttermilk pancakes and banana bread on the breakfast menu?

With local buttermilk and local belly pumpkin.

It’s a traditional pumpkin except it’s white and green. The banana cream is local bananas sautéed in Barbadian sugar and hit with triple sec and local cream. The banana bread is a family recipe from the hotel’s general manager, Sandra Edwards.

Are all your flours gluten-free?

We use breadfruit flour, sweet potato flour or cassava flour for everything except bread,

2019 BARBADOS RESTAURANT GUIDE

What’s your favourite Bajan dish?

I love a proper ham cutter.

CAFE LUNA LITTLE ARCHES HOTEL ENTERPRISE BEACH ROAD CHRIST CHURCH

(246) 428-6172 www.cafelunabarbados.com

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RESTAURANT

Seafood / Vegetarian

>

W W W. E C O L I F E S T Y L E LO D G E .C O M

ECO LIFESTYLE & LODGE

Step off the beaten path and discover what’s been waiting for you!

Tucked away on the hills overlooking the dramatic seascape of the East Coast is ECO Lifestyle & Lodge. Their primarily plant-based menu uses fresh ingredients including organic fruits, vegetables and dairy as well as cage-free eggs from neighbouring farms, fresh seafood caught in local waters and nourishing greens grown on the island. ECO is proud to support local businesses and individual growers.

ALISHA DAWN STOUTE Executive Chef

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Working together with fishermen and farmers, they’re creating a true farm, gully and sea-to-table restaurant experience.

MENUBARBADOS.COM

ECO

8:00 to 10:30 a.m., Wednesday to Saturday 6:00 to 8:30 p.m., Wednesday to Friday and from 2:00 to 8:30 p.m., on Saturdays SUNDAY BRUNCH: 9:30 a.m. to 2:30 p.m.

BREAKFAST:

TENT BAY ST. JOSEPH

(246) 433-9450 reservations@ecolifestylelodge.com

LOCATE US | n˚7 on map | Page 134

DINNER:

Open-air (covered) Breakfast – Dinner – Sunday brunch ATTIRE: Casual ENTERTAINMENT: Live music (weekly) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ SAMPLE BRUNCH

➸ SAMPLE DINNER

Coconut Yogurt Bowl* † — 18.00

Plant-based Moqueca

ECO’s coconut yogurt, local seasonal fruit, home-made granola

— The ECO Eggplant Breaky Sandwich — 20.00 ECO baked Bajan salt bread, seared eggplant steak, sunny side up cage-free egg, red onions, tomatoes, garlic aïoli

(Brazilian stew)* — 13.00 †

plantains and peppers, tomatoes, onions, turmeric and coconut milk

— Raw Plant-based Beetroot Ravioli* † — 26.00 herbed cashew ricotta, creamy tarragon sauce, fresh microgreens, Rawmesan

— ECO Green Smoothie Bowl — 26.00

— Plant-based Lasagne* † — 28.00

local Bajan seasonal fruits and greens, superfood toppings

farmers butternut and zucchini, slow-roasted tomato sauce, plant-based pesto, cashew ricotta

— Bajanzuelan Arepas — 28.00 English Cheddar, guasacaca (dressing made from local avocados), tomato and ECO pepper sauce

— Omelette du Jour — 28.00 3 local free-range eggs, cooked in classic French style, chef ’s selection of the day

— Crispy Flying Fish Sliders (vegetarian option available) — 30.00

ECO baked pickney salt bread, ECO tartar, ECO pickle

— Lobster Eggs Benedict (vegetarian option available) — 72.00

heaped Caribbean lobster from Bajan waters, fresh bread, Bajan-farmed rocket, red onion and tomato, perfectly poached local free-range egg, herb hollandaise

— Tuna Tartare Niçoise† — 32.00 local yellowfin, green beans, cage-free egg, briney sea purslane, crispy onions

— ECO Harvested and Foraged Salad of the Day — 34.00 wild foraged greens and edibles from gully and farm, ECO signature dressing and charcoal soil

— Crispy or Grilled Lion Fish Tacos (vegetarian option available) — 45.00

house-made cassava tortilla, seasonal ECO pico, chilli-lime slaw, shado beni yogurt

— Bajan Lobster Mac Pie — 49.00 Caribbean lobster from Bajan waters, ECO spice, truffle oil

* Vegetarian. † Gluten-free.

2019 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars.

A 7.5% government value added tax and a 2.5% tourism product levy will be added to your bill.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

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RESTAURANT

International / Sushi

>

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

Fusion R OOFTOP

Penthouse dining under the stars!

Built on the top floor of the vibrant Limegrove Lifestyle Centre, the visually stunning Fusion Rooftop features a spacious seventy-two-seat ‘alfresco’ restaurant, a contemporary lounge and a dramatically-designed full-service bar. The interior, created by one of North America’s leading interior designers, combines Feng Shui tradition and sleek, contemporary style, reflected in the four natural elements. Sweeping floor-to-ceiling views of the West Coast of RHEA GILKES Chef

Barbados create a stunning visual backdrop, while the state-of-the-art retractable roof lets the night sky create an unforgettable atmosphere. Fusion Rooftop can also accommodate weddings, private and corporate functions. Its comfortable multi-use areas – hosting up to two hundred and fifty guests – make it the perfect venue for parties or social gatherings.

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FUSION LIMEGROVE LIFESTYLE CENTRE HOLETOWN | ST. JAMES

(246) 271-1258 reservation@ fusionrooftop.com

LOCATE US | n˚4 on map | Page 136

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

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

SERVING:

BAR:

Yes

PARKING:

Yes SAMPLE MENU

➸ TO S TA R T Calamari Salt and Pepper — 37.00 wok-tossed calamari, chives, onions and peppers

— Chicken Manchurian — 37.00

wok-tossed chicken, ginger, garlic and coriander

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

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

— Duck Liver Pâté — 42.00

crostini and local cherry wine gel

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

— Mushroom Baklava — 43.00

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

— Yellowfin Tuna Tartare — 45.00

wakame, chives, white soy and avocado

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

— Thai Red Curry

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

— Catch of the Day — 75.00

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

— Seared Yellowfin Tuna — 80.00

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

— Cocoa- and Spice-rubbed Pork Tenderloin — 89.00

crispy bacon and sweet potato hash, corn and yoghurt sauce

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

— 8-oz. Filet Steak — 110.00

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

— Butter-poached Caribbean Lobster (seasonal) — 120.00

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

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

— Flexible White Chocolate Ganache and Strawberry Sorbet — 34.00

ganache, milk crumble and strawberry salsa

— Mango Mousse — 34.00

piña colada mousse filling and pastry crust

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

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

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

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Caribbean / Contemporary / International

>

W W W. H U G O S B A R B A D O S .C O M

Hugo’s BARBADOS

Hugo’s Restaurant, located on Speightstown's beachfront, is Barbados’ newest culinary experience.

Serving fresh Caribbean cuisine with an international flair, Hugo’s must not be missed on your visit to Barbados. Their lunch and dinner menus abound in mouth-watering fresh fish, seafood, meat options, and also feature an extensive selection of vegetarian dishes.

While exquisite dishes may be part of the Hugo’s experience, the eclectic and chic décor, AVION CAINE Head Chef

combined with the breathtaking views of the ocean and beach right below the terrace make for an unforgettable experience. Hugo’s also houses historic items from The Ivy restaurant in London and the late Lord Glenconner’s home in Mustique; the restaurant is named after Hugo, Judy and Andy Stewart’s grandson.

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HUGO’S SAND STREET SPEIGHTSTOWN | ST. PETER

(246) 624-4846 dine@hugosbarbados.com

LOCATE US | n˚8 on map | Page 134

LUNCH: 11:30 DINNER: 5:30

a.m. to 3:00 p.m., Monday to Sunday to 9:30 p.m., Monday to Sunday

Indoors – Outdoors – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music (twice a week) BAR: Yes PARKING: Yes (valet parking) DINING:

SERVING: Lunch

SAMPLE MENU

➸ APPETISERS Breadfruit and Lentil Pea Balls — 43.00 crispy okras, sweet pepper coulis, coconut fluid gel, microgreens

— Smoked Ham Terrine — 45.00 wild mushrooms, poached egg, tomato coulis, herb oil

— Shrimp and Avocado Salad — 48.00 grilled shrimp, avocado, mango, cucumber, onion

— Octopus Carpaccio — 50.00 olive and caper, cumin aïoli, cherry tomato, olive oil

— Beef Tartare — 52.00

red onions, gherkins, chives, mustard, fried capers, egg yolk

— Smoked Duck and Grapefruit — 54.00 sliced duck, marinated grapefruit, stewed gooseberries, honey-ponzu dressing

— Seared Atlantic Scallops — 56.00 green sweet pea panna cotta, crispy prosciutto, coconut foam

— Poached Lobster and Sweet Potato — 65.00

poached lobster, pickled sweet potatoes, passion fruit cream, keta caviar

➸ MAINS Pan-seared Local Snapper — 72.00 crushed marinated yam, cherry tomatoes, asparagus, champagne-butter sauce

— Chicken Masala — 82.00

diced chicken breast, tikka spices, coconut milk, saffron basmati, popadums, cucumber raita, mango chutney

Glazed Atlantic Salmon — 90.00 warm lentil pea hummus, wilted baby spinach, turmeric-infused potatoes, lemon marmalade

— Roasted Pork Tenderloin — 92.00

Banks beer-poached apples, sweet potato fritters, steamed broccoli

— Duo of Lamb — 115.00

lamb cutlet, braised lamb shoulder, potato millefeuille, rosemary jus

— Curried Mussels, Lobster and Clams — 120.00

chorizo, pearl onions, roasted plantain

— 8-oz. Certified Angus Beef Tenderloin — 145.00

roasted spiced potatoes, caramelised endives, baby carrots, port wine reduction

➸ DESSERTS Crispy Fried Bananas — 32.00 crunchy fried bananas, caramel sauce, banana gelato, coconut flakes

— Sticky Toffee Pudding — 32.00

classic toffee pudding, toffee sauce, vanilla ice cream

— Almond and Pear Tart — 32.00

lemon and raspberry sorbet swirl, raspberry coulis

— Chocolate Decadence — 35.00

mixed berry compote, whipped cream and chocolate sauce

— Strawberry Crème Brûlée — 35.00

fresh and crisp strawberries, meringue, set vanilla cream

— Vegetable Thai Curry — 86.00

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge and a 2.5% tourism product levy will be added to your bill.

Prices and menu items are subject to change.

spiced saffron basmati rice, popadums, mango chutney, cucumber raita

2019 BARBADOS RESTAURANT GUIDE

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Photography Kenneth Theysen

FOOD RECIPE

PA N - S E A R E D SNAPPER W I T H S PA G H E T T I A N D L E M O N - C R E A M S AU C E

by Chef Matthias Bispham of D’Onofrio’s Trattoria

From basil-cream gnocchi to linguine alla pescatore with a host of seafood, cherry tomatoes, herbs and white wine, Chef Matthias Bispham’s casual Italian menu at D’Onofrio’s makes for a relaxing dinner at the award-winning resort.

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MENUBARBADOS.COM

I

t’s an inviting place to unwind with a caprese salad or a bowl of risotto after a day at the pinksand beach on Barbados’ wilder East Coast (or in one of The Crane’s five pools or your private turret pool, should you be staying on the luxurious property).

Chef Bispham started at the resort’s upscale dining restaurant, L’Azure, eight years ago. He took over as chef of D’Onofrio’s in 2017. This pan-seared snapper isn’t on the menu (yet!), but it reflects the restaurant’s ethos of simple but well-made food. It also pairs perfectly with a bottle of white wine, good company and a saltwater breeze.

MATTHIAS BISPHAM Chef – D’Onofrio’s Trattoria

Pan-seared Snapper with Spaghetti and Lemoncream Sauce Serves 2

INGREDIENTS 10 oz. (300 g) cooked spaghetti 1 tbsp. (15 ml) vegetable oil 2 tsp. (10 ml) unsalted butter Salt and pepper Two 120-g (4-oz.) snapper fillets, cut in half width-wise Juice of half a lemon, about 2 tsp. (10 ml) 1 medium onion, chopped 4 cloves garlic, minced 1 zucchini, cut in thin strips ¼ cup (60 ml) white wine or broth 1 cup (250 ml) heavy cream Zest of 2 lemons ¼ cup (25 g) grated Parmesan cheese or 3 slices Parmigiano-Reggiano 2 tsp. (1 g) chopped parsley, to garnish Lemon wedges, to garnish

Instructions 1. Heat the oil and butter in a large frying pan over medium heat.

2. Sprinkle the fish with salt and pepper and place in the hot pan.

3. Cook for 3 minutes on each side, then sprinkle with lemon juice and remove from the pan.

4. Add the garlic, onions and zucchini to the pan and cook over medium heat for one minute, stirring constantly.

5. Add the wine and cook for one minute.

6. Stir in the cream, then add the lemon zest and season with salt and pepper.

7. Add the lemon juice and adjust seasoning to taste.

8. Transfer the pasta to a plate and top with the parmesan slices followed by the fish.

9. Garnish with the fresh parsley and lemon wedges.

CHEF’S TIPS 1. Feel free to add a little extra butter while the cream is heating, partly because it keeps the pasta from sticking to the pan, but mostly “because butter is always good”, says Chef Bispham.

2. Be light on the lemon. “Too much will throw the dish off course”, he says – sage words when dining near an ocean.

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Italian / Seafood / Vegetarian

>

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

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

Il Tempio was featured in Condé Nast Traveler as “one of the coolest beachfront restaurants in the Caribbean” and in the New York Times’ Frommer’s review as “a restaurant where the chef’s light touch is ideal for tropical dining, an Italian experience

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LUCA CASALICCHIO

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

Executive Chef

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

MENUBARBADOS.COM

IL TEMPIO FITTS VILLAGE ST. JAMES

(246) 417-0057 iltempio@yahoo.com

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

DINNER:

DINING: Open-air SERVING: Lunch

LOCATE US | n˚5 on map | Page 136

– Dinner

ATTIRE: Elegantly casual

BAR: Yes PARKING: Yes

SAMPLE MENU

➸ APPETISERS

➸ M A I N CO U R S E S

Range: 28.00 – 55.00

Range: 65.00 – 82.00

Millefoglie di Mozzarella

Capesante al Vino Bianco con Zenzero

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

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

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

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

➸ PA S TA S Range: 49.00 – 59.00

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

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

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

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

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

— Petto di Pollo Ripieno alla Mostarda boneless chicken breast stuffed with mozzarella cheese and bacon in a mustard sauce, served with potato wedges and steamed carrots

➸ DESSERTS Range: 20.00 – 32.00

Il Classico Tiramisù classic home-made tiramisù

— Panna Cotta Italian custard with a strawberry or chocolate syrup

— Capunti allo Scoglio

— Soufflé al Cioccolato

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

chocolate soufflé

— Gnocchi con Pesto e Salsiccia

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

potato gnocchi with mild home-made sausage and pesto

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Asian / Thai / Vegetarian

>

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

Lemongrass NOODLE BAR & GRILL

After almost a decade in existence, Lemongrass is regarded as a gem of the West Coast and the place to visit for a taste of Bangkok, contemporary Asian-fusion and a truly fresh, farm-to-table dining experience. “Cooking is my passion, and when customers are happy, I am also happy�, says Chef Lasandra Medford. Her and her amazing kitchen team only use the freshest ingredients, LASANDRA MEDFORD

from their very own local farms (Future Green Farms). Beside their exquisite regular

Senior Sous-chef

menu, Lemongrass takes pride in offering delicious options for customers with special dietary requirements and needs.

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LEMONGRASS LIMEGROVE LIFESTYLE CENTRE HOLETOWN ST. JAMES

(246) 271-8265 reservations@lemongrassbarbados.com

LOCATE US | n˚6 on map | Page 136

LUNCH AND DINNER: 11:30 a.m. to 9:30 p.m., Monday to Saturday and 5:30 to 9:30 p.m., on Sundays

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

SERVING:

BAR:

No

PARKING:

Yes SAMPLE MENU

➸ SMALL DISHES Lemongrass Chicken — 16.00 chicken tenders in our lemongrass marinade, served on a skewer accompanied by a peanut sauce

— Tuna Tataki — 20.00

rare-seared tuna with a subtle garlic, coriander and lime dressing

— Oishi Seaweed — 23.00

a light salad of Japanese-seasoned wakame seaweed and marinated baby octopus

— Tempura Shrimp — 24.00

deep-fried shrimp, coated in a light crispy batter

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

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

— Hell Noodle 

udon noodle with fresh mushrooms, Asian herbs and spices, fresh lemon juice, cilantro and chives in a spicy broth, very spicy — chicken 24.00 — beef 28.00 — mixed seafood 36.00

➸ FROM THE WOK*

Bai Gai Grapow — 53.00 spicy mixture of seafood containing shrimp, scallops and mahi-mahi, eggplants, red and green bell peppers, white onion, bamboo shoots and fresh basil leaves * Served with steamed jasmine rice.

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

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

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

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

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to parties of 5 or more.

Prices and menu items are subject to change.

We offer gluten-free dishes.  Mild

 Medium

 Hot

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Lobster / Seafood

>

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

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

Their big Caribbean spiny lobster is caught by scuba divers in the nearby Grenadine Islands and flown in “alive� by Art Taylor in his private plane to their large wholesale distribution tank.

Newly-renovated Lobster Alive is centrally located at the International Yacht Anchorage in historic Carlisle Bay, the best beach in Barbados. The big walk-in tank provides stimulating entertainment for kids and adults alike. Beach lounge and umbrella rentals ART TAYLOR

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

Owner

parking and wheelchair access. Speedboat pickup from the West Coast can be arranged.

Beachy by day, peachy by night.

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

(246) 435-0305 reservations@lobsteralive.net LOCATE US | n˚1 on map | Page 138

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

LUNCH:

DINNER:

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

SERVING:

SAMPLE MENU

➸ S TA R T E R S

Classic Tuna Niçoise — 65.00

Lobster Spring Rolls (2 pieces) — 32.00

with fresh yellowfin tuna

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

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

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

➸ SOUPS Conch Chowder — small 28.00 — large 38.00

a traditional St. Vincent recipe with callaloo

— Lobster Bisque — small 34.00

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

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

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

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

— large 44.00

additional plate charge per person — 20.00

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

➸ MAINS

➸ SALADS

good economy for the adventurers, crab pickers will know!

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

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

— Steak — 88.00

— regular 42.00

➸ ENDERS

— with local cold smoked salmon 48.00

Ice Creams — 14.00 — Dessert of the Day

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

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

Range: 18.00 Ω 26.00

Kids’ and vegetarian meals available on request.

2019 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax A staff gratuity of 10% is suggested.

Prices and menu items are subject to change.

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FOOD RECIPE

B A JA N

M A H I -M A H I CEVICHE

by Executive Chef / Co-owner Larry Rogers of Dockside at 13°/59° “There’s nothing like fresh fish”, says Chef Larry Rogers. The illustrious former chef of The Sandpiper, Cin Cin by the Sea and Primo Bar & Bistro just opened Dockside at 13°/59°, a contemporary bistro at the Port Ferdinand Marina.

Photography Kenneth Theysen

T

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he restaurant’s name speaks to its peaceful setting: a teak and white canvas-decorated deck surrounded by moored boats. “Sitting out there at night, the lights are all around, and when the boats are in, they’re lovely”, adds Larry’s wife and business partner, Michelle.

For this ceviche, as for his restaurant, Larry relies on his fishermen to provide him with the freshest mahi-mahi, grouper and snapper possible.

On days when they don’t catch any mahi-mahi, for example, they have to fish deeper for snapper, which increases the price. But he’s willing to pay for quality, which is why there will always be a crudo dish – some version of raw or marinated fish, like ceviche, tartare or carpaccio – on Dockside’s evening menu.

This ceviche recipe is a local interpretation of the Peruvian speciality. “We’ve Caribbeanized it by adding coconut milk, which gives it richness and silkiness”, says the chef. Local limes cut through the richness, mangoes add a touch of sweetness, and Scotch bonnet pepper adds a tingling of spice at the end.

LARRY ROGERS Executive Chef / Co-owner – Dockside at 13°/59°

Bajan Mahi-mahi Ceviche Serves 4

INGREDIENTS Ceviche 500 g (17 oz.) fresh mahi-mahi fillets (or snapper, grouper, kingfish, or any firm, white fish) ¼ tsp. (0.5 g) grated fresh ginger ¼ tsp. (0.5 g) minced garlic 2 tsp. (6 g) chopped cilantro ¾ cup (185 ml) lime or lemon juice 1 tsp. (5 ml) fish sauce 1 tsp. (3 g) minced chives 1 tbsp. (10 g) finely diced red peppers 1 tbsp. (10 g) finely diced red onion 2 tbsp. (20 g) finely diced cucumber 1 cup (250 ml) coconut milk Salt and freshly milled black pepper to taste

Salsa 2 tbsp. (20 g) diced tomato (peeled and deseeded) 2 tbsp. (20 g) diced avocado 1 tbsp. (10 g) diced mango 1 tsp. (5 ml) rice wine vinegar

Instructions Ceviche

Salsa

1. Slice the mahi-mahi into approximate ¼-inch pieces and place in a medium bowl.

2. Stir in the ginger, garlic, lemon or lime juice, fish sauce and a pinch of salt.

3. Cover and chill for 15 minutes, until the fish looks opaque and white in colour.

4. Drain the excess juice and add the cilantro, chives, cucumber, red pepper, red onion and coconut milk to the fish. Season to taste.

5. Cover and rest in the fridge for 30 minutes.

It’s not recommended to marinate the fish overnight.

1. Combine the diced tomato, avocado, mango, rice wine vinegar and extra-virgin olive oil in a small bowl.

2. Add the Scotch bonnet pepper, salt, and pepper and adjust to taste.

To serve 1. Place a slice of romaine in each of the chilled martini glasses then spoon in the ceviche.

2. Top with 1 tbsp. (15 ml) salsa and serve with plantain chips.

2 tsp. (10 ml) extra-virgin olive oil ¼ tsp. (0.5 g) seeded and diced Scotch bonnet chilli pepper ¼ tsp. (0.5 g) salt ⅛ tsp. (0.25 g) pepper

Optional Garnishes Plantain chips Romaine heart

CEVICHE SECRETS 1. Larry marinates the tender slices for just 15 minutes, unlike some recipes that marinate theirs for an hour or more, which destroys the smooth, raw texture.

With truly fresh fish, this isn’t necessary.

2. For this recipe, you can cut the fish into cubes or slices, depending on the thickness of your fillets. “Think about it this way: the thicker you cut it, the longer you have to leave it to marinate.”

3. You can substitute any local, firm-fleshed white fish for the mahi-mahi – as long as it’s fresh!

4. Adjust the amount of Scotch bonnet pepper to taste, but don’t skip it! “There’s no spice in the ceviche itself, so it kicks you with the salsa.”

5. You could use lemon, but Larry prefers the bigger flavour of lime. It’s also more Caribbean. “You’re not going to have rum punches made with lemon – that would be sacrilege!”

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Caribbean / European / Mediterranean

>

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

Lone Star BARBADOS

Located right on the beach of the famed Platinum Coast, Lone Star is renowned for its idyllic family-friendly setting, celebrity clientele and busy yet laid-back atmosphere.

Fresh local produce is at the heart of a menu that marries European flavours and Caribbean influences, along with Lone Star’s much loved classics. Visit them for an exquisite breakfast served right on the beach, and try their Sunday lunch: always a ROY CUMBERBATCH Restaurant Manager

80

must‌ some things never change! In the evenings, enjoy a rum sour at sunset or an after-dinner glass of champagne at their spectacular cocktail lounge.

MENUBARBADOS.COM

LONE STAR MOUNT STANDFAST ST. JAMES

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

BREAKFAST: LUNCH:

(246) 629-0599 info@thelonestar.com

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

SERVING:

LOCATE US | n˚7 on map | Page 136

SAMPLE MENU

➸ S TA R T E R S

➸ M E AT S

Range: 34.00 – 58.00

Range: 90.00 – 130.00

Asparagus Gratinée

Frenched Chicken Breast

poached egg, red onion and Parmesan

white beans and chorizo cassoulet

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

— Surf and Turf Beef Filet and Prawns garlic roasted new potatoes, local greens, horseradish sauce

— Herb-crusted Rack and Braised Shoulder of Lamb

Parmesan and cream cheese polenta, French beans, Madeira jus

sesame, pickled ginger, wakame salad

— Grilled American Black Angus Rib-eye (10-oz.)

sweet mango-chilli sauce, herb salad

potato purée, mushrooms, green beans and crispy onions

— Crispy Coconut Prawns

➸ LO N E S TA R C L A S S I C S Range: 80.00 – 92.00

➸ FISH

Classic Home-made Shepherd’s Pie — Shredded Aromatic Duck

Range: 88.00 – 95.00

pancakes, cucumber, spring onions,hoisin sauce

— Blackened Fresh Market Fish

— Lone Star Chicken Curry

basmati rice, poppadums, mango chutney and raita

— Prawn Thai Green Curry

Beer Battered Atlantic Cod hand-cut chips, mushy peas

parsley new potatoes, fresh local greens, citrus beurre blanc, aïoli

— Mirin and Soy Glazed Local Barracuda sautéed potatoes, sesame-ginger sauce

coconut rice, coriander

— Grilled Mahi-mahi

➸ PA S TA A N D R I S OT TO S

herb-crushed new potatoes, wilted greens, papaya and orange relish

Range: 70.00 – 88.00

Spaghetti Carbonara — Seafood Risotto — Risotto of Asparagus and Tarragon

— Olive-poached Halibut

confit new potatoes, asparagus, passion fruit beurre blanc 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.

fresh Parmesan shavings

— Saltfish and Scotch Bonnet Risotto

2019 BARBADOS RESTAURANT GUIDE

81

RESTAURANT

Italian / Pizza

>

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

Pepenero Great food is only possible if is made with passion.

The Pepenero team enjoys creating and serving the best of what they call ‘simply Italian cooked with love’. Using the freshest local ingredients, Pepenero offers a unique experience that is a fusion of flavour, love and service. Hailed by locals and visitors alike as the ‘best pizza place in Barbados’ and a ‘pasta sweet spot’, Pepereno offers delicious and healthy options that cater to a wide variety of dietary needs, including gluten intolerance ASHNED FELIX

or sensitivity and other allergies.

Executive Chef

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PEPENERO LIMEGROVE LIFESTYLE CENTRE HOLETOWN ST. JAMES

(246) 537-6376 pepenerobarbados@gmail.com

LOCATE US | n˚8 on map | Page 136

LUNCH AND DINNER: 11:30 a.m. to 9:30 p.m., Monday to Saturday and 5:30 to 9:30 p.m., on Sundays

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

SERVING:

BAR:

No

PARKING:

Yes SAMPLE MENU

➸ S TA R T E R S Bruschetta e Insalata — 16.00 traditional fresh tomato and basil bruschetta, topped with arugula, chilli, fresh mozzarella and shaved Parmesan

— Caponata — 18.00

aromatic Sicilian aubergine stew with fresh tomatoes, olives, capers and Italian herbs, served with garlic bread

— Gamberetti all’Aglio — 25.00

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

— Antipasto (contains nuts) — 30.00

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

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

— Insalata Caprese — 21.00

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

— Soup of the Day — 23.00

ask your waiter about the soup of the day

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

— Il Giardino — 33.00

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

— Fiorentina — 34.00

tomato sauce, mozzarella, spinach, Kalamata olives and egg, drizzled with garlic oil

Parmigiana di Melanzane — 35.00 grilled eggplant Parmigiana, topped with fresh basil and Parmesan cheese

— Salmone — 40.00

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

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

— Penne al Pesto (contains nuts)

home-made basil pesto sauce, fresh tomatoes, toasted almonds and Parmesan — with chicken 35.00 — with shrimp 45.00

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

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

— Mediterranean Mahi-mahi — 42.00

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

— Grilled Salmon — 47.00

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

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to parties of 5 or more.

Prices and menu items are subject to change.

Gluten-free choices available for pastas and pizzas.

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Mediterranean

>

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

Primo B A R & B I ST R O

Ideally located on the edge of St. Lawrence Bay, Primo is the ideal spot for casual dining or just a quick bite and drinks.

The eclectic menu has a subtle West Indian influence and includes an extensive variety of fresh seafood, meat and pasta dishes. Primo’s boardwalk lounge now features the most delectable thin-crust pizzas, perfect while enjoying a cocktail by the sea. Eat, drink and relax in a chic setting overlooking the picturesque bay. And don’t forget to JASON GITTENS

look out for turtles!

Head Chef

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PRIMO ST. LAWRENCE GAP CHRIST CHURCH

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

(246) 573-7777 dine@primobarbados.com

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

SERVING:

LOCATE US | n˚3 on map | Page 142

SAMPLE MENU

➸ S TA R T E R S

➸ ANGUS BEEF

Spicy Caribbean Fish Goujons — 30.00

Roast Beef Teres Major — 86.00

with Bajan aïoli

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

— Pickled Octopus and Breadfruit — 37.00

with soused cucumber and tomato-chilli fondue

— Mussels Marinière — 38.00

with creamy leeks, roasted garlic-potato purée and fritto vegetables

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

— 7-oz. Black Angus Beef Tenderloin — 115.00

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

lightly peppered, port wine glaze and blue cheese cream, wilted greens and whole-grain mustard mashed potatoes

with a sweet curry dip

➸ FROM THE SEA

— Coconut Shrimp — 38.00

— Oysters Rockefeller — 39.00 served on the half-shell

➸ PA S TA S Mushroom Risotto — 43.00 with leeks and white truffle oil

— Pulled Pork Pappardelle — 48.00 with grapes, ricotta and gremolata

— Mac and Cheese — 64.00

Spicy Primo Jambalaya — 64.00 with seasonal vegetables, shrimp, chicken and pork

— Caramilised Scallops — 85.00

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

— Sesame-seared Yellowfin Tuna — 86.00 seared rare and served in green curry-coconut milk sauce with sticky rice, wilted greens and mango-tomato salsa

with broccoli, lobster and shrimp

— Seafood Sampler Plate — 87.00

➸ F R O M T H E FA R M

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

West Indian Chicken and Vegetable Curry — 63.00 on dhal roti skin, steamed rice, tomato-raisin chutney

—

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

— Jerk Pork Tenderloin — 80.00

➸ DESSERTS White Chocolate Cheesecake — 25.00 with mango compote

— Lemon Tarte — 25.00 — Death by Chocolate — 28.00

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge and a 2.5% tourism product levy will be added to your bill.

Prices and menu items are subject to change.

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

2019 BARBADOS RESTAURANT GUIDE

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D

A

H

E

I

B

F

C

G

J

A

Denzil Mann

B

Elizabeth Stewart

C

Colin Bootman

D

Glenroy Jordan

E

Clairmont Mapp

G

Virgil Broodhagen

H

Raphael Sagage

I

Reggie Gill

J

Jeena Chatrani

K

Everick Lynton

F

Heather-Dawn Scott

K

SHOWCASING THE FINEST COLLECTION OF

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

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

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

WWW.ARTGALLERYCARIBBEAN.COM

INTERVIEW

HOW TO WIN AT COOKING: CHEF RHEA GILKES OF FUSION ROOFTOP Chef Rhea Gilkes’ classic French, Italian and Asian dishes incorporating local ingredients are as impressive as the open-air restaurant itself, complete with a living wall, marble-topped sushi counter, dark slate couches, and an exterior patio overlooking Holetown and the turquoise waters beyond.

— By Amie Watson

T

he moment you step out of the elevator into the chic rooftop restaurant above the Limegrove Lifestyle Centre, you feel a gentle breeze that turns the white drapes into billowing sails. A glass-walled wine room adds elegance while succulents in rock-filled planter boxes delineate seating areas in the spacious setting, creating a feeling of zen. Diners dig into local black belly lamb shanks with risotto tinged bright yellow by fresh turmeric root; tuna tartare with a whisper of heat; and succulent piri-piri Caribbean shrimp with avocado purée, zucchini-wrapped asparagus, pea shoots, cucumber, pickled radishes and mango gel. Others dip rainbow rolls made with the same local tuna into soy sauce.

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The woman behind the restaurant’s culinary success (and our co-cover chef ) is Rhea Gilkes.

With a couple of university degrees, a handful of debating awards, and a slew of culinary victories and television appearances under her apron, she’s a veritable tour de force. She’s also a lovely person, with a tendency to touch her nose when thinking, an endearingly dark sense of humour, and a playful joy when talking about food. She stepped out of her kitchen to do just that.

How does your menu combine different cuisines?

My early training was in classic French techniques. At Fusion, we have a sushi bar, and also an Italian and an Asian side of the menu, with wok dishes and curries, but rather than mixing everything together, I wanted us to have a French-Asian vibe, which allowed me to train staff and have an identity emerge.

How does your menu integrate local produce?

Though a dish might be instantly recognisable to a world traveller, it will be made with local ingredients, like local black belly lamb with risotto made with fresh turmeric grown here.

Sixty per cent of that dish is sourced locally.

It just makes sense because it’s less expensive

RHEA GILKES

Photography Kenneth Theysen

Chef – Fusion Rooftop

and you taste the difference. We do import some of the Asian products for authenticity, like real wasabi, which we can’t get here, but the tuna is very fresh and local.

How did you become involved with Slow Food Barbados?

Food Barbados announced an Iron Chef competition in May 2014 and I love competitions. I got there and there was this table with a spectacular array of organic foods grown in Barbados. I was astonished, because there were striped radishes and things I’d never seen here. And I won! And took my prizes and ran off home. But I missed the Slow Food guys, so I met up with Ian and Julie McNeel and John Hunte who started the Slow Food movement here. This is where my interest in food and my interest in politics and development intersected. My political activism is now expressed through what I choose to cook and how I choose to cook it. I’m more aware of what’s sustainable and how our spending choices affect our economy and tourism industry.

What are some of your favourite local products?

We get cheese from Hatchman’s Cheeses;

lettuce from Archer’s Organics; microgreens from Ino-Grow; and vegetables from farmers like Joanna Waterman of Cane View Organics and John Hunte. He created a WhatsApp group for Barbados organic farmers, so I basically have all the local organic farmers in my pocket.

They’ll say, “I have this, do you want it?”. Or I ask if anybody has something and they’ll reply.

I also get bacon, lamb shanks and really good quality pork from my local butchers, Boulevard Butchers and Clifton Meats.

What’s jamoon, as in your jamoon and blueberry vinaigrette?

It’s a local fruit that looks like a bit like a blueberry. When it was in season, we got a huge batch and sat it in the fridge until the flesh fell off. It has a seed in the middle and a taste that’s a little tart, a little sweet, and a little astringent – it ties your mouth up. The purple colour is spectacular. We use it for our cassava-crumbed goat’s milk cheese salad with organic greens, roasted garlic, pickled carrots and beets.

What other chefs have inspired you?

There were two weeks when Nobu came to Sandy Lane and I learned a lot about sushi.

And after an epic nine-course tasting menu

2019 BARBADOS RESTAURANT GUIDE

at Toqué! in Montreal, I met Chef Normand Laprise. Turns out he has a Barbadian chef at his sister restaurant, Brasserie T!, so I did a twoweek stage there in 2017.

Where else have you trained?

There’s this program where Barbadians can go to Canada and work for six months. So I went to Ontario to work at Wildfire at the Taboo Resort.

They were doing cutting edge daily tasting menus. Then I worked at The Rosseau at the JW Marriott property in Muskoka.

Which do you prefer: sushi or grilled fish?

Sushi. I think raw fish has more subtle flavours.

And I love the combination with rice, which is probably my favourite grain on earth. My favourite roll is the Eclipse because it’s deepfried. No! The Rainbow Roll because it’s got all the different fish on the outside, and there’s avocado in the middle and shiitake-infused mayo.

FUSION ROOFTOP LIMEGROVE LIFESTYLE CENTRE HOLETOWN | ST. JAMES

(246) 271-1258 www.fusionrooftop.com

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RESTAURANT

Breakfast / French / Healthy Café

>

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

Relish EPICUREA

If you relish a unique dining experience on the West Coast of Barbados, Relish Epicurea awaits you.

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

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

MENUBARBADOS.COM

RELISH LIMEGROVE LIFESTYLE CENTRE | HOLETOWN | ST. JAMES MASSY STORES SUPERMARKET | HOLETOWN | ST. JAMES

(246) 537-0077 alison@relishepicurea.com

LOCATE US |

n˚9 on map | Page 136 n˚10 on map | Page 136

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

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

— French Toast and Eggs — 40.00 with Cumberland sausage

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

— Salmon Scrambled — 45.00

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

— Waldorf Salad — 40.00

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

— Niçoise Salad — 45.00

with asparagus and dill pesto

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

with veggie hash and Relish ketchup

➸ H OT P L AT E FAVO U R I T E S *

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

with eggs, mushrooms and onions

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

— Bajan — 40.00

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

➸ WA F F L E S

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

— Rib-eye Steak

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

— Seared Duck — 70.00 with wild berry sauce

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

Belgian — 35.00 with mixed berries and whipped cream

— Smoked Salmon — 45.00

with eggs, cream cheese and dill

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

➸ BARBADOS FOOD AND RUM DISHES Breadfruit Cou-cou Biscuit Board — 25.00 with smoked herring, corn beef hash and black bean buljol

— Beach Lime Ceviche — 35.00

with coconut water, seacat, shrimp, scallops, mixed chillis and island crisps

— Chicken Lollipops and Bajan Bakes — 55.00 with mac pie croutons and string beans

— Blackened Snapper — 65.00

All prices are in Barbadian dollars and include government value added tax.

No service charge.

Tipping at your discretion.

Prices and menu items are subject to change.

with Bajan beets, caramelised onions, mint and crispy okra 2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Caribbean / International

>

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

Round House With a 150 year old legacy, Round House Restaurant and Inn sits proudly in the historic village of Bathsheba on the rugged East Coast.

Round House is one of the island's most beloved landmarks, offering commanding views of the entire Atlantic coast, an undisturbed stretch of beach studded with natural tidal pools, and an atmosphere that evokes old Barbadiana for locals and visitors alike.

Buffered by the sea and the iconic rock formations of Bathsheba, Round House is a cordial SHERNELL MILLER Head Chef

invitation to a location that reveres time and persuades you to embrace its passing.

Indulge in a dining experience that pays homage to the culinary tradition of this unique island. Round House’s imaginative menu includes local herbs and seasonings and organic produce, fish and meats, served with attentive hospitality.

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ROUND HOUSE BATHSHEBA ST. JOSEPH

(246) 433-9678 roundhouse@caribsurf.com facebook.com/roundhousebarbados

LOCATE US | n˚9 on map | Page 134

8:30 to 10:30 a.m., Monday to Sunday 11:00 a.m. to 4:30 p.m., Monday to Sunday DINNER: 5:00 to 8:00 p.m., Monday to Sunday BREAKFAST: LUNCH:

Indoors – Outdoors – Open-air (covered) Breakfast – Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music (Saturdays) – Bathsheba Rocks event (quarterly) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ STARTERS AND SMALL PLATES TO SHARE Range: 16.00 – 30.00

Flying Fish Pâté diced onion, fresh lime, crostini

— Baked Rum-nut Brie Mount Gay rum, cane sugar, walnuts

Island Club Sandwich local organic grilled chicken, cheddar, bacon, pineapple, lettuce, mustard aïoli

— Round House Burger 8-oz. house-made burger, chipotle aïoli, house-cured pickle and hand-cut fries

— Breadfruit Poppers

➸ MAINS

fresh Bajan pickle, spicy aïoli

Flying Fish and Breadfruit Cou-cou

— Coconut Fried Shrimp vodka-infused dipping sauce

— Seafood Sampler cripsy fried calamari, potato and chive fish cake, flying fish goujons, coconutfried shrimp

➸ SALADS Range: 24.00 – 38.00

Caribbean Winter Salad beets, walnuts, oranges, ParmigianoReggiano and our citrus vinaigrette

— Quinoa Salad

Range: 42.00 – 65.00

steamed flying fish in a tomato-onion broth with fresh pickle and fried plantain

— Catch of the Day locally caught fresh steak fish, garlic-chive mash, sautéed garden vegetables, herb oil

— Steak Frites 10-oz. U.S. flat-iron steak grilled and topped with charred onions and green peppers over hand-cut fries

— Roasted Quarter Chicken organic local chicken, pan-fried polenta, chimichurri sauce, sautéed vegetables

feta, candied beets, apple, cucumber, raisins, radish, fresh mint and our house herb oil

➸ DESSERTS

— Round House Caesar

Round House Coconut Pie

organic romaine leaves, Parmigiano-Reggiano, anchovies, house croutons, house Caesar dressing (add local organic chicken, flying fish, catch of the day, grilled shrimp)

— Warm Banana Bread with Ice Cream

Range: 14.00 – 18.00

our classic home-made favourite

home-made with bananas from our own trees

➸ SANDWICHES Range: 30.00 – 36.00

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

Pulled Pork Sandwich 10-hour braised local pork, caramelised onions, garlic aïoli

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Caribbean / CafĂŠ

>

W W W. FA C E B O O K .C O M / S A LTC A F E B A R B A D O S

Salt Cafe HAND -CRAFTED COMF ORT F OOD

Simon And Lauren Tempro (get it? SALT) recently opened this exquisite little restaurant on the South Coast.

From the popular truffle fries and baos to the delicious salted caramel brownie, their menu delights all foodies. International flair abounds in the Asian wings and the Far Eastern salad, while the signature sweet potato-crusted fish and crispy fried chicken pay homage to local taste buds. You will surely return time and time again to make your way through SIMON TEMPRO

their tempting menu while enjoying a signature cocktail or speciality coffee.

Chef / Co-owner

LAUREN TEMPRO Co-owner

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SALT CAFE HASTINGS MAIN ROAD CHRIST CHURCH

(246) 537-7258 simon@saltcafebarbados.com

LOCATE US | n˚3 on map | Page 140

LUNCH: 11:30 a.m. to 3:00 p.m., Monday to Saturday DINNER: 5:30 to 10:00 p.m., Monday to Saturday DINING: Indoors (air-conditioned) – Open-air (covered) SERVING: Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes

SAMPLE MENU

➸ S TA R T E R S

➸ M A I N S

Asian-style Wings — 22.00

Tuna Poke Bowl — 38.00

tossed in soy, ginger, garlic and chili glaze, topped with sesame seeds and green onions

sushi-style local yellowfin tuna tossed with soy and ginger dressing, served over sticky rice, seaweed salad, spicy cucumbers, cilantro, crushed peanuts and crispy wontons

— Crispy Calamari — 23.00

spiced, breaded and fried until crisp, topped with fresh herbs, served with a lemon aïoli

— Crispy Tuna Roll — 25.00

local yellowfin tuna, served rare, wrapped in a wonton skin with basil and fried until crispy, served over a seasonal fruit and mixed green salad, finished with a cilantro cream

— Crispy Fried Chicken — 38.00

served with hand-cut fries, mint-citrus cabbage slaw and a home-made Cheddar cheese and scallion biscuit

— Skillet Mac and Cheese

— Ceviche of Local Fish — 26.00

with a signature blend of cheeses, baked until bubbly and topped with a brown butter crumb and white truffle oil

marinated with a mix of citrus, cucumber, red onion and cilantro, served with plantain tostones

— with chicken 46.00 — with shrimp 55.00

➸ B A N G I N G S A L A D S Far Eastern Salad — 32.00 mixed greens, spicy cucumber, mandarin orange, red onion, crushed peanuts and crispy wontons tossed in a sesame-ginger-soy dressing

— All the Veggies — 36.00

mixed greens, chargrilled zucchini, red onion, sweet peppers, charred pumpkin and goat cheese, tossed in a cilantro-lime-ginger dressing

➸ B AO S * Crispy Fried Chicken Thigh — 34.00 with cabbage slaw and spicy mayo

— Slow-braised Lamb — 35.00

spiced yogurt sauce, crushed peanuts and a mint-basil salad

— Spiced Crispy Local Fish — 36.00

— Sweet Potato-crusted Local Fish — 48.00 resting on coconut jasmine rice, chargrilled vegetables, tomato-cilantro salsa, drizzled with a spicy mayo

— Slow-braised Lamb Shank — 58.00

spiced pumpkin purée, basil-mint salad, curry-spiced almond-raisin couscous, citrus-yogurt sauce

— Chargrilled Sirloin Steak — 58.00

served sliced and resting on crispy potatoes, charred vegetables, topped with chimichurri

➸ S W E E T A N D S A LT Y The Bonfire Bao — 11.00 deep-fried bao smeared with Nutella, torched marshmallow and sweet biscuit crumbs

— Dulce de Leche Flan — 12.00 topped with whipped cream

with cilantro cream, shaved cabbage and tomato-lime salsa

— Warm Chocolate Brownie — 14.00

* 2 per order, served with hand-cut fries.

vanilla ice cream and salted caramel drizzle with cocoa nibs

2019 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to parties of 6 or more.

Prices and menu items are subject to change.

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COVER SHOOT

...Continued from page 21

RHEA GILKES

BIRTH YEAR:

1984.

St. Lucy and St. Peter. Half my family lives in each.

Chef

BIRTH PLACE:

Fusion Rooftop

BIRTH COUNTRY:

Barbados.

FAVOURITE FRUIT:

Rhea Gilkes’ fine dining culinary career path started when she hustled her way into a stage at The Cliff in 2001 while working part-time at her sister's school lunch canteen.

get golden apples! Yay!”.

FAVOURITE VEGETABLE:

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Christophine (aka “chayote”). They’re prickly on the outside

and fluorescent green.

FAVOURITE SPICE:

West Indian curry blend. It’s got garam masala, cumin

and turmeric in it. I add cardamom.

FAVOURITE DISH:

From there, she snagged a coveted position at L’Acajou, the signature restaurant at Five Diamond property Sandy Lane, where she trained for restaurant and competition cooking with chefs Frederick Foster and Michael Hinds. Her big break came in 2003, when she won the Prime Minister’s Scholarship from the National Independence Festival of Creative Arts (NIFCA) followed by a NIFCA Professional Gold Medal in Culinary Arts, in 2004. Ten years and several international stages later, she won the first ever Slow Food Iron Chef Barbados, which featured local and organic produce and inspired her to join Slow Food. Now, she incorporates local produce into her menu at Fusion Rooftop, the sleek, third-floor Holetown restaurant that features French, Italian, sushi and other Asian dishes.

Golden apple. When it’s younger, it’s blander and sweeter and

as it ripens it becomes more tart. It just kind of makes you happy, like, “I’m going to

Tuna tartare with avocado, fish and herbs. My signature version,

though, is seasoned liked a salsa, with yellowfin tuna, coriander, red onion, Tabasco, lime juice and olive oil, so it’s spicy and tart.

FAVOURITE DESSERT: FAVOURITE WINE:

Anything with bitter chocolate.

On a regular day, traditional Rieslings from Alsace. When I go

to Montreal, mead. It doesn’t sell here, but there’s nothing quite like honey wine.

FAVOURITE KITCHEN TOOL:

Japanese knives. As a female, my hands are smaller and

they make my work easier. When I switched from German steel to Japanese steel, it was like a whole new world of awesomeness.

FAVOURITE FOOD CITY:

Montreal.

FAVOURITE VACATION PLACE:

Croatia.

A CHEF WHO MOST INSPIRES YOU:

Anthony Bourdain. Sad that he’s passed, but reading

“Kitchen Confidential” opened my eyes to what the kitchen is really like. I appreciated that he went through adversity, came back, and was even more successful.

MENUBARBADOS.COM

KENNETH THEYSEN

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

Kenneth Theysen is the owner and main operator of Timeless-Pixx, a well-established, dynamic Aruba-based photo studio. Theysen has been a long-term collaborator of Menu International, delivering astonishing photographs, one edition after another.

With an eye for detail but also a broad vision of largescale projects, Theysen was the natural choice when it came to choosing a photographer that would cover Barbados’ extensive and varied restaurant scene.

Theysen’s esthetic sense and work ethic make him versatile and a pleasure to collaborate with. This is why so many of the island’s great (and very busy) chefs are always relaxed and in a great mood during his photo shoots.

And, as any good photographer knows, that is just priceless.

BIRTH YEAR:

1982.

BIRTH PLACE:

Bridgetown.

BIRTH COUNTRY:

Barbados.

FAVOURITE FRUIT:

Pineapple.

FAVOURITE VEGETABLE:

Broccoli. When I was small, I didn’t like it,

but an ad on television said cheese made everything taste good, so I tried it and it was good!

FAVOURITE SPICE:

Cinnamon. I like it because you can use it both

in pastry and in savoury cuisine.

FAVOURITE DISH:

Eggplant lasagna.

FAVOURITE DESSERT:

A L I C I A O LT O N

Surprisingly, I do not like chocolate, but if you

give me a warm chocolate brownie with just vanilla ice cream,

Pastry Chef

you’ve got me!

Coral Reef Club

FAVOURITE WINE:

Catena Malbec.

FAVOURITE KITCHEN TOOL:

Alicia Olton studied locally before heading to Le Cordon Bleu in Ottawa, Canada, in 2009 to perfect her pastry skills.

A serrated paring knife. You can do most

everything with it, from cutting a tomato to peeling pears.

FAVOURITE FOOD CITY:

New York, because you can stand on one

corner and eat like you’re in Greece and then on another corner and eat like you’re in Japan.

FAVOURITE VACATION PLACE:

Anything on a cruise.

A CHEF WHO MOST INSPIRES YOU:

Though she prefers to be in the kitchen rather than in the spotlight, she made the Barbados Culinary Team in 2007 and travelled with them to the annual Taste of the Caribbean culinary competition in Miami before winning a Professional Gold Medal in Culinary Arts at Barbados’ National Independence Festival of Creative Arts. Olton has been at the Coral Reef Club for more than eight years. She previously worked at Aqua Restaurant & Lounge, Sandy Lane, the Fairmont Royal Pavilion, Glitter Bay, and Almond Beach Village. Now, she mentors younger pastry chefs, one of whom travelled to Miami last year with the Barbados national team himself. Her incredible brownies are, fortunately, on the Coral Reef Club’s menu.

Carl Rice, my pastry tutor at

The Barbados Community College Hospitality Institute. He got me interested in pastry.

2019 BARBADOS RESTAURANT GUIDE

WANT TO APPEAR IN THIS MAGAZINE ?

CONTACT MIKE POWER AT

mike@menuinternational.com

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Photography Kenneth Theysen

FOOD RECIPE

T CARIBBEAN SHRIMP CURRY WITH COCONUT MILK A N D G R E E N P L A N TA I N S

by Chef Stephen Belgrave of The Fish Pot

Chef Belgrave’s seafood bistro menu at The Fish Pot comes with Caribbean flair, including a Thai-inspired variation of this comforting dish.

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he green plantains and Caribbean shrimp in this recipe make it decidedly Bajan, but the main difference between this curry paste and the Thai red chilli paste that the Chef learned to make in Thailand’s northern gastronomic capital of Chiang Mai is that most of its ingredients are from Barbados, including the lemongrass, ginger, garlic, brown sugar, and coriander.

“A lot of our Caribbean cooking is similar to Thai cooking”, says the restaurant’s longstanding chef. After the lunch rush, he’s sitting peacefully in the quiet gazebo of the former 18th century fort, mere steps from a pristine strip of sandy beach north of Speightstown. Local artwork adds colour to the coral stone walls of the dining area, which stretches amidst several rooms adjacent to the covered terrace.

Even the fresh coconut milk he uses is local.

“You can buy it fresh from Doris Sung at The Gourmet Shop in The Chattel Village, in Holetown”, he says, but you have his permission to use canned milk if you’re making this at home.

STEPHEN BELGRAVE Chef – The Fish Pot

Caribbean Shrimp Curry with Coconut Milk and Green Plantains Serves 2 INGREDIENTS 1 tbsp. (15 ml) olive oil 10 large shrimp, peeled and deveined 2 tbsp. (30 g) diced onions 1 clove garlic, minced 1 tsp. fresh thyme leaves 2 tsp. (15 ml) curry paste 2 tsp. (15 ml) soy sauce 2 tsp. (15 ml) fish sauce 1 tbsp. (12 g) brown sugar ¼ cup (35 g) diced and fried green plantains ¾ cup (185 g) coconut milk ½ cup (75 g) red or green bell peppers, thinly sliced 1 cup (185 g) cooked white rice Plantain chips and minced chives, to garnish

Instructions 1. Heat the oil over medium heat.

2. Add the shrimp and sauté for 1 minute, then add the onion, garlic, and thyme.

3. Cook for 30 seconds, then add the red curry paste.

4. Cook the paste for 1 minute, then add the soy sauce, fish sauce, and brown sugar. Let reduce for 30 seconds.

5. Stir in the coconut milk and fried green plantains and simmer for 2 minutes.

6. Add the sliced red or green peppers and cook for 1 minute, or until the peppers are tender-crisp.

7. To serve, divide the rice between two plates and top with the shrimp and vegetables. Garnish with the plantain chips and chives.

HOME-MADE CURRY PASTE Red curry paste is inexpensive and easy to find, but you can also make your own, as Chef Belgrave does; it tastes fresher and you’ll have leftovers for other dishes (like the tender, grilled octopus appetiser with paprika, olive oil and lime juice on The Fish Pot’s menu). Besides, there’s nothing better than the aroma of freshly toasted and ground cumin and coriander. Well, maybe the sweet smell of the grated local nutmeg on top of the restaurant’s rum punch…

INGREDIENTS

Instructions

1 tbsp. (5 g) coriander seeds

1. Toast the coriander and cumin seeds in a frying pan without oil over medium heat, shaking the pan frequently for 4 minutes, or until aromatic.

2. Grind the spices to a powder in a blender, mortar and pestle, or spice grinder.

3. Add the remaining ingredients and grind until smooth. Add more water or broth if needed.

1 tsp. (2 g) cumin seeds 5 dried red chillies, seeded and soaked in hot water for at least 15 minutes 3 tbsp. (45 g) shallots, roughly chopped 5 cloves garlic, roughly chopped ½-inch piece of ginger, peeled 1 stalk lemongrass, tough outer layer and upper half removed 2 kaffir lime leaves or 2 tsp. freshly grated peel 1 tbsp. (3 g) chopped coriander stems 10 whole black peppercorns 1 tbsp. (15 ml) water or broth (or more), to blend

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Asian / Caribbean / Fusion

>

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

Scarlet Liquid luxuries and contemporary cuisine.

Great grooves and midnight moves.

Low-key lounging or high-heeled haute couture. This is Scarlet... eat, drink and play!

Beautifully conceived and executed, casual but stylish, Scarlet’s compelling interior design features a large bar to accommodate a simple meal of a few nibbles and martinis, or an à la carte dinner at the tables. Scarlet is perfect for pre- and after-dinner drinks too.

STEPHANE DOMENGE Mixologist / Co-owner

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MENUBARBADOS.COM

S CARLET PAYNES BAY ST. JAMES

DINNER:

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

COCKTAIL BAR:

(246) 432-3663 scarlet@caribsurf.com

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

SERVING:

LOCATE US | n˚11 on map | Page 136

SAMPLE MENU

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

➸ FISH

Marinated Olives — 28.00

please ask your waiter

with grilled focaccia, olive oil and balsamic

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

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

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

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

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

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

— ‘Baxter’s Road’ Chicken — 61.00 – famous for its fried chicken at 3 a.m.! – served with mash, greens and Bajan gravy

➸ CO C K TA I L S Passion Fruit Caipirumba — 20.00

➸ PA S TA S

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

Twice-baked Goat Cheese Soufflé — 59.00

— Basilique — 22.00

served with a house salad

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

— Linguine — 60.00 with creamy pesto chicken

— Scarlet Rocks! — 22.00 vodka, black raspberry liqueur, strawberry, basil, cranberry juice and black pepper – shaken, our signature cocktail... simply über!

All prices are in Barbadian dollars and include government value added tax.

A 12.5% service charge will be added to your bill.

Prices and menu items are subject to change.

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Pizza / Seafood / Steakhouse

>

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

Steak House Grill ST. L AWRENCE PIZZ A HUT

At Barbados’ first and finest steakhouse, you can enjoy delicious choice U.S. steaks.

Their extensive menu also features ribs, fresh fish, seafood, sandwiches, burgers and delicious New York-style pizzas, the best on the island. Steaks are served sizzling on cast-iron cow platters. They also have speciality coffees, frozen drinks and delicious breakfasts priced from 6.00 BBD. Steak House Grill is centrally located in The Gap, DAVID RUCK

just steps away from after-dinner entertainment.

Food and Beverage Assistant

BIRCHMORE GRIFFITH Owner

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STEAK HOUSE GRILL ST. LAWRENCE GAP CHRIST CHURCH

(246) 428-7152

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

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

SERVING:

LOCATE US | n˚4 on map | Page 142

SAMPLE MENU

➸ S TA R T E R S A N D S A L A D S

➸ LAND AND SEA*

Jerky Strips — 20.00

Catch of the Day — 41.00

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

best of Oistins Bay catch, blackened, grilled or fried

— Fish Strips — 25.00

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

— Coco Shrimp — 27.50

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

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

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

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

— Chicken Joanna — 42.00

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

— Baby Back Ribs — 52.00

grilled to perfection with our special house sauce

— Pineapple BBQ Chicken — 52.00

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

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

— Steak au Poivre† — 81.00

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

— Filet Mignon — 89.00

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

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

— Lobster en Sauce — 100.00

boiled lobster tail in your choice of either garlic-wine butter or Alfredo sauce †

Please add $12.00 for a steak filet.

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

2019 BARBADOS RESTAURANT GUIDE

All prices are in Barbadian dollars and include government value added tax.

Tipping at your discretion.

Prices and menu items are subject to change.

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RESTAURANT

International / Italian / Tapas

>

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

Tapas Ideally situated on the buzzing South Coast boardwalk, just a few feet away from the water’s edge, Tapas awaits. It’s the perfect place to enjoy great scenery while indulging in delectable food and drinks.

This elegantly rustic beachside restaurant is out to win your hearts with its warm ambiance and its international menu, perfectly designed by Chef Franco Parisi with touches of Italian and Caribbean flair. His expert kitchen staff loves to see Tapas full of happy FRANCO PARISI

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

Chef / Co-owner

their extensive wine list or a cool signature cocktail prepared by their talented mixologist.

At Tapas, awarded BHTA Restaurant of the Year, there is something for everyone. Alfredo, the host, exudes a warmth and a charm that will make you feel right at home.

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TAPAS MAIN ROAD HASTINGS CHRIST CHURCH

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

LUNCH:

DINNER:

(246) 228-0704

DINING:

info@tapasbarbados.com

SERVING:

LOCATE US | n˚4 on map | Page 140

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

➸ TA PA S

➸ M A I N CO U R S E S

Range: 8.00 – 19.00

Range: 46.00 – 90.00

Tuna Carpaccio

Fish Pot (caciucco)

thinly sliced raw tuna with an olive and caper dressing

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

— Salt and Pepper Shrimp with sweet chilli sauce

— Chicken Liver Pâté

with mango chutney and crostini bread

— Pork and Cabbage Spring Rolls with sweet chilli sauce

➸ S TA R T E R S Range: 14.00 – 32.00

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

— Beef Carpaccio (raw)

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

— Oxtail

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

— Tuna Tartare

with lemon zest, grapefruit citronette and balsamic pearls

— Duck Ravioli

parcel of pulled duck in Parmesan crust and truffle essence

— Spaghetti Mare

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

— Lobster and Shrimp Linguine

in a garlic and roasted tomato sauce

— Grilled Mixed Seafood

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

— Rack of Lamb (chops)

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

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

➸ DESSERTS

— Goat Cheese

Range: 15.00 – 26.00

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

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

Napoleon — Tapas Dame Blanche

flourless brownie with vanilla ice cream and chocolate cover

— Tempura Banana Kebab

All prices are in Barbadian dollars and include government value added tax.

A 12% service charge will be added to your bill.

Prices and menu items are subject to change.

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

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Photography Kenneth Theysen

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

WHITE WINE SANGRIA

Cocktail

by Bartender Kerry Farrell of Champers Wine Bar & Restaurant

Champers might be known as a wine bar, but the appeal of this fruity and sweet cocktail is that you can drink it straight through your meal, says Champers’ Head Wine Steward Rudolph Clarke.

“I

t’s very colourful and very refreshing”, adds bartender Kerry Farrell, who’s been making cocktails at Champers for more than eight years. Whereas some of the restaurant’s champagne cocktails (like the Pama Mimosa, made with local Pama pomegranate liqueur and Piper-Heidsieck Brut Champagne) are ideal pre-dinner sunset sippers to enjoy from the patio, which juts out over the waves below, this cocktail pairs perfectly with anything with a touch of spice, like the Bajan-spiced mahi-mahi with pepper jelly or the citrus-marinated ceviche from the restaurant’s menu.

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CHAMPAGNE COCKTAILS Champers gets its name from Champagne, so this Pama Mimosa – a local riff on a Kir royale – is a popular way for guests to start the evening before enjoying a glass of wine or sangria, says Farrell. To make it, pour a half-ounce of pomegranate liqueur into a champagne flute and top with champagne or sparkling wine. Stir gently to give it a burgundy colour without letting too many of the beautiful bubbles escape!

KERRY FARRELL

RUDOLPH CLARKE

Bartender

Head Wine Steward

White Wine Sangria Makes 1 cocktail

INGREDIENTS 1 ½ oz. vodka 1 ½ oz. peach schnapps 1 ½ oz. orange juice 1 ½ oz. pineapple juice 4 oz. Chardonnay Dash of simple syrup Dash of peach nectar Dash of passion fruit nectar ¼ cup mixed, chopped seasonal fruits (e.g. strawberries, pineapple, honeydew melon, cantaloupe, orange slices and cherries)

Instructions 1. Combine all the ingredients in a large wine glass.

2. Top up the glass with ice and stir.

Photography Kenneth Theysen

BLUSHING VARIATIONS Farrell uses a Chardonnay to make this sangria at the restaurant, but Clarke says you can also use a rosé or white Zinfandel, or even a red wine, and then balance the wine’s sweetness or dryness with more or less fruit nectar. You can also use guava or strawberry nectar in place of peach and passion fruit, or just use one, but remember to make the drink a little sweeter at first, so that it softens to perfection as the ice melts in the Barbados evening.

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RESTAURANT

Caribbean / International / Vegetarian

>

W W W. E L E G A N T H OT E L S .C O M / T R E A S U R E - B E A C H

Tapestry R E STAU R A N T

Creativity meets cuisine at Tapestry Restaurant located on the Platinum Coast of Barbados at the beautiful, adults-only Treasure Beach by Elegant Hotels, Paynes Bay, St. James.

Embark on a culinary journey with a variety of excellent dining experiences from à la carte breakfast and lunch made fresh to order to their signature Sunday lunch and themed dinners – Around the World Tapas, Chef’s Palette and a weekly barbecue. Sip a signature JAVON CUMMINS

handcrafted cocktail at the Batik Bar while enjoying the sensational oceanfront scenery.

Head Chef

Led by award-winning Chef Javon Cummins, Tapestry features an open kitchen where guests can witness their dishes being brought to life. Join them in The Wine Cellar and allow their expert sommelier to handpick from an impressive and interesting selection of varietals from around the world.

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TAPESTRY TREASURE BEACH | PAYNES BAY ST. JAMES

(246) 419-4200 tapestry@eleganthotels.com instagram.com/tapestrybarbados facebook.com/tapestrybarbados LOCATE US | n˚12 on map | Page 136

7:30 to 10:30 a.m., Monday to Sunday to 2:30 p.m., Monday to Saturday DINNER: 7:00 to 9:30 p.m., Monday to Sunday SUNDAY BRUNCH: 12:30 to 2:30 p.m.

BAR: 11:00 a.m. to 12:00 midnight, Monday to Sunday

BREAKFAST:

LUNCH : 12:30

Indoors (air-conditioned) – Open-air (covered) Breakfast – Lunch – Dinner – Sunday brunch ATTIRE: Casual (lunch) – Elegantly casual (dinner) ENTERTAINMENT: Live music (7:00 to 9:30 p.m., Tuesday to Thursday and 12:30 to 2:30 p.m., on Sundays) BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

➸ S TA R T E R S Range: 26.00 – 36.00

Chilled Sous-vide Pork beetroot-sweet potato pudding, pickled gelée, mango-Scotch bonnet gel, parsley foam

— Octopus

confit tomato, roasted potato, red onion, garlic, celery and chilli cream

— Mushroom Tart

leek purée, Merlot-balsamic reduction, micro leaves

— Asian Beef Carpaccio

yuzu soy, jicama and micro arugula, mango-Scotch bonnet gel

Smoked Duck with sautéed greens, pickled carrots, corn purée, Bajan sorrel and Syrah reduction

— Herb-crusted Lamb Loin Parmesan risotto, spiced carrot purée, sautéed bok choy, rosemary reduction

— Crispy Sea Bass

roasted artichokes and new potatoes, lentil salsa and lemon beurre blanc

— Shrimp Scampi

paella-style pasta, squid ink, shrimp, aïoli

— Caribbean Lobster Roll

drizzled with lemon-herb butter

— Yellowfin Tartare

➸ D E S S E R T S

pomegranate seeds, smoked radish, chilli pepper, coriander, sesame, chive, soy sauce, lemon-avocado cream

Madagascar Vanilla Panna Cotta

— The Wedge Salad

iceberg, smoked bacon, pickled cucumbers, Gorgonzola and chef ’s signature green sauce

➸ E N T R É E S Range: 52:00 – 93.00

Guava Crème Brûlée Pork Belly

Range: 25.00 – 31.00

berry gel, strawberry gelée, coconut shortbread

— Deconstructed Tiramisu

mascarpone ice cream, espresso gel, espresso sponge, toasted coco nibs, brandy shot

— Yuzu-lemon Tart

meringue, lemon caviar, raspberry gel

miso-carrot purée, roasted sweet potato, pork jus

— Cotton Cheesecake

Merlot and red cabbage cream, herb-dusted truffle potatoes, cilantro oil

— Profiteroles Filled with Coffee Cream

— Poached Snapper Graffiti — Tapestry Seafood Stew

soy and pickled ginger reduction, matcha ice cream

dipped in chocolate sauce

aromatic tomato bisque, shrimp, clams, mussels, fish, crab claws and grilled garlic crostini

All prices are in Barbadian dollars and include government value added tax.

A 10% Service charge will be added to your bill.

Prices and menu items are subject to change.

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RESTAURANT

Barbadian / Caribbean

>

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

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

Over a century ago, The Carriage House was the official stable of the historic Crane Beach Hotel.

In keeping with the continued expansion and development of The Crane, it has been transformed into a modern day poolside bar and grill, while preserving its rich history and architectural past. The Carriage House offers a variety of light and delectable food along with mouth-watering cocktails in a casual relaxing atmosphere.

DUAYNE HOLLIGAN Executive Chef

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THE CARRIAGE HOUSE THE CRANE RESORT CRANE | ST. PHILIP

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

LUNCH: BAR:

(246) 423-6220 dining@thecrane.com

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

SERVING:

LOCATE US | n˚10 on map | Page 134

SAMPLE MENU

➸ APPETISERS

➸ KIDS’ MENU

Garden Salad — 22.00

Hot Dog — 16.00

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

and French fries

— Caesar Salad — 28.00

and French fries

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

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

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

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

— Chicken Fingers — 20.00

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

— Banks Beer-battered Mahi-mahi — 38.00 fried pickle, cabbage slaw, tartar sauce

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

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

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

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

— Bajan Fish Cutter — 36.00

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

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

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RESTAURANT

International / Mediterranean / Seafood

>

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

The Fish Pot Uncomplicated yet chic, The Fish Pot is a welcome alternative to traditional dining.

This unusual restaurant, set in a small 17th-century fort at the water’s edge, is airy and bracingly casual. Chef Stephen Belgrave uses only the freshest ingredients and amps up the flavour with bona fide local seasonings. With the fish market a mere ten-minute drive away, The Fish Pot delivers a menu full of tempting dishes made with STEPHEN BELGRAVE Head Chef

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

MENUBARBADOS.COM

THE FISH POT LITTLE GOOD HARBOUR SHERMANS | ST. LUCY

8:30 to 10:00 a.m., Monday to Sunday 12:00 noon to 2:30 p.m., Monday to Sunday DINNER: 6:30 to 9:15 p.m., Monday to Sunday

BREAKFAST: LUNCH:

(246) 439-3000 / 439-2604

DINING:

reservations@ fishpotrestaurant.com

SERVING:

Indoors – Outdoors Breakfast – Lunch –

Dinner ATTIRE:

LOCATE US | n˚11 on map | Page 134

Casual No

SMOKING POLICY:

BAR:

Smoking not permitted

PARKING:

Yes SAMPLE MENU

➸ S TA R T E R S Risotto Parcel — 34.00 crispy spinach, mascarpone, organic greens and roasted red pepper dip

Stir-fried Cauliflower Rice — 55.00 oven-dried tomato, kale, roasted squash and crumbled feta

— Roquefort-crusted Calamari — 35.00

➸ M A I N S *

tomato and chilli mayo

chef ’s creation with local ingredients and Bajan delight

— Warm Seafood and Basil Crepe — 38.00 Thai velouté, fresh rocket salad and citrus salsa

— Seared Sea Scallops — 40.00

mascarpone and pesto risotto, and bell pepper essence

— Confit of Duck — 40.00

creamy goat cheese polenta, bok choy and beetroot chutney

— Grilled Octopus Salad — 42.00

chorizo, fingerling potatoes, kale and smoked paprika aïoli

— Fish Pot Tapas Plate — 45.00

tuna tartare boat, petit crab salad, chilli shrimp tartlet and smoked salmon crostini

Fresh Catch of the Day — 60.00 — Herb-crusted Ahi Tuna — 65.00

mustard greens and green peppercorn sauce

— Plum-marinated Salmon — 70.00

lemon, spaghetti squash and roasted pepper coulis

— Sautéed Tiger Shrimp — 75.00

lemongrass, baby corn, sugar snap peas, black bean and soy glaze

— Half Grilled Caribbean Lobster (seasonal) — 98.00

whole-grain mustard cream or roasted garlic and cilantro butter

— Grilled King Prawns — 50.00/pound

➸ M E AT S *

caper and dill butter

garlic, Dijon mustard and thyme marinade, red onion marmalade and whole-grain mustard jus

➸ S A L A D S Fish Pot Caesar Salad — 32.00 garlic croutons, sun-dried tomatoes, Parmesan and creamy garlic dressing

— Tomato and Aubergine Salad — 34.00 roasted chickpeas, mozzarella, olives and white balsamic vinaigrette

— Kale and Quinoa Salad — 35.00

balsamic, roasted vegetables, pistachios, feta, spiced lemon and cilantro vinaigrette

➸ V EG E TA R I A N Panang-style Vegetable Curry — 50.00

Pan-roasted Chicken Breast — 68.00

— Braised Lamb Shank — 70.00

marinated and grilled zucchini and thyme jus

— Escalope of Pork — 75.00

Parmesan crust, tomato and eggplant ragu

— Grilled Beef Tenderloin — 95.00

fried onions, black peppercorn Béarnaise and red wine reduction

* Served with your choice of side: goat cheese polenta, thyme and garlic creamed potatoes, root mash with coconut and lemongrass, basmati rice.

All prices are in Barbadian dollars and include government value added tax.

Tipping at your discretion.

Prices and menu items are subject to change.

served with basmati rice, pappadam and mango chutney

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INTERVIEW

THE ART OF THE TABLE: H E A D C H E F J AVO N C U M M I N S O F THE NEW TAPESTRY RESTAURANT

The newly renovated Treasure Beach by Elegant Hotels and its modern dining restaurant Tapestry feels like a high-end art gallery where art doesn’t stop at the walls.

— By Amie Watson

I

t’s hard to pass the hotel reception without admiring a painting or photograph. Each piece on the hotel and restaurant’s walls is by a local artist. (The hotel even commissioned the turndown cards for its 35 suites from 14 Bajan artists.) But at Tapestry, you’ll find awardwinning Head Chef Javon Cummins’ plates are just as artistic.

Tapestry opened in December 2017, and its menu reflects the chef’s masterful creativity. Like a painter, he starts with sketches, then combines flavours to make a dish that’s as beautiful as it is delicious. “People eat with their eyes”, says the award-winning young chef. “If a plate doesn’t look good, it’s not appetising.”

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When Elegant Hotels bought Treasure Beach in May 2017 and contacted Cummins to helm its restaurant, they told him they were rebranding with an epicurean bent. “A foodie hotel, very modern mixed with classic, and that’s me”, he says.

For example, on his Tuesday evening Chef’s Palette menu, he deconstructs classic Bajan pudding and souse as crisp-skinned pork belly atop a cucumber pickle gel, with beetroot-dyed sweet potato pudding and Scotch bonnetmango gel – all garnished with nasturtiums and other edible flowers. His other favourite – smoked duck with corn purée, wilted greens, and sorrel-Merlot reduction – comes to the table covered in a glass dome. “You lift it off and the smoke escapes”, he says. “We like to incorporate an artistic and dramatic side.”

That aromatic duck pairs perfectly with a cinnamon-smoked negroni or a bottle of Mommessin Fleurie 2011 – a Beaujolais on display in the windows of the wine cellar, which doubles as a private dining room. The cellar is seen both from the hotel’s reception area and the restaurant. A chandelier hangs above a locally made, bespoke wooden table. Floor-toceiling windows enclose wine bottles attached

JAVON CUMMINS

Photography Kenneth Theysen

Head Chef – Tapestry Restaurant

to wooden poles, like horizontal branches on trees. “There are a few wine cellars in Barbados, but none that you can actually dine in”, says Cummins. “You’re surrounded by wines and you have a sommelier or dedicated waiter. It’s the same Tapestry service and cuisine, but in an exclusive setting.”

The young chef is a four-time member of the Barbados Culinary Team and won Gold Pastry Chef of the Year at Taste of the Caribbean a few years ago. His biggest compliment is from longtime hotel guests who rarely ate in the hotel previously. “But when they came and saw the new restaurant and had dinner, they said that next time they wouldn’t make reservations anywhere else”, he says.

Locals have also adopted the restaurant.

As one of few hotels with both à la carte and buffet options for breakfast and Sunday lunch, they often come for the Paynes Bay Breakfast: Creole flying fish with cherry tomatoes, fried plantains, spiced fingerling potatoes, and Bajan bakes (sweet pieces of cinnamon-spiced dough shallow-fried like little pancakes). The name is an homage to the restaurant’s beachfront location and the nearby Paynes Bay Fish Market. “When locals visit, I tell my team we’re

going to get orders for the Paynes Bay, and they always tell me, ‘Chef, you don’t know what the guests are going to have.’ A few minutes later, they come into the kitchen saying ‘Chef… Three Paynes Bays.’”

As for Sunday lunch, guests start with the buffet of appetisers – sushi, quiche, a Caesar salad station, vodka gazpacho – then order a main, like red curry shrimp, steak, or salmon. “The kicker is our signature Sunday lunch shared dessert: ice cream with a cinnamon swirl, banana fried spring roll, rum-raisin cheesecake, tiramisu, and fruit that comes on a bowl of ice.”

To cater to his now many returning guests, Cummins is constantly developing new dishes.

In addition to the Tuesday night Chef’s Palette menu, there’s an Around the World Tapas night on Thursdays, alfresco barbecue buffet on Wednesdays, and a daily à la carte lunch. Friday through Monday, dinner is à la carte.

Cummins also creates custom menus, like when he was the private chef for actress Gabourey Sidibe (Precious and Empire). “She didn’t want to feel like she was back home eating pasta”, he says, so he created an upscale version of roast breadfruit. The traditional way of cooking the Bajan dish involves a fire pit on

2019 BARBADOS RESTAURANT GUIDE

the beach, but to get the charcoal-blackened bottom, the chef grilled it then finished it in the oven. “Then I cut it into wedges, braised it in garlic butter, and plated it with grilled flying fish wrapped around grilled plantains and avocado cream, with a salad of mango and a citrusstrawberry dressing.”

The biggest challenge of creating edible art, says Cummins, is time. It’s an exhausting and exhilarating schedule, but he’s living his dream.

“It’s fun because we have a young team that’s always willing to try something new”, he said.

“Whatever I do, it has to be perfect or as close to perfect as possible. My mind is like a wheel – it never stops. I called my sous-chef yesterday and said, ‘You know, I didn’t sleep. I was thinking about new dishes’. And she was like, ‘Me too!’.

We both just laughed. Passion is what really drives me and I’m glad I have a team at Tapestry that’s passionate too.”

TAPESTRY RESTAURANT TREASURE BEACH PAYNES BAY | ST. JAMES

(246) 419-4200 www.eleganthotels.com/ treasure-beach/dining

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RESTAURANT

Barbadian / International

>

W W W. S O U T H E R N PA L M S . N E T

The Garden Terrace R E S TAU R A N T

Variety is the spice of life. The Garden Terrace Restaurant offers Ă la carte theme dinners with entertainment three nights a week and, of course, the legendary Sunday lunch buffet featuring The All-Star Steel Orchestra.

The Garden Terrace provides a wonderful dining experience complemented by stunning beach views. The restaurant exudes fresh tropical vibrations of comfort and refreshment.

ADOLPHUS WATTS

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

Executive Chef

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

(246) 428-7171 info@southernpalms.net

LOCATE US | n˚5 on map | Page 142

7:30 to 10:30 a.m., Monday to Sunday 11:00 a.m. to 10:00 p.m., Monday to Sunday DINNER: 6:00 to 10:00 p.m., Monday to Sunday ENGLISH PUB NIGHT: from 6:30 p.m., on Saturdays

BREAKFAST: LUNCH:

Open-air Breakfast – Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes DINING:

SERVING:

SAMPLE MENU

BA R MENU *

FINE DINING

➸ S TA R T E R S

➸ S TA R T E R S

Range: 15.00 – 37.00

Range: 24.00 – 45.00

Assortment of Delicious Starters

Quenelles of Lobster

➸ MAINS Range: 20.00 – 60.00

Selections include: — soups — salads — sandwiches — burgers — pastas — fish and chips — steak — seafood * Available from 11:00 a.m. to 10:00 p.m.

garden beetroot and mesclun salad with bell pepper sauce

— Tomato and Mozzarella Salad drizzled with extra-virgin basil oil

➸ MAINS Range: 45.00 – 80.00

Poached Salmon with Garlic Mustard and Herbs spiced potatoes and green beans

— 4-oz. Beef Filet Steak seared jumbo shrimp, cognac and peppercorn sauce, dauphine potatoes

— Chicken Breast in Coconut-curry Sauce grilled plantain and long-grain rice

➸ DESSERTS Range: 10.00 – 18.00

Chocolate Tart served hot with coconut ice cream

— Baileys Cheesecake — Crème Brûlée with a hint of ginger

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

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RESTAURANT

Caribbean / International / Seafood

>

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

The Sandpiper > The Sandpiper Restaurant enjoys an enviable reputation as one of the island’s finest restaurants.

Chef Christophe Poupardin and his team continue to win accolades from visitors and locals alike. Fresh fish and the finest local and imported ingredients are used to create beautifully presented dishes. The Sandpiper Restaurant is magnificently situated in a family-owned and managed luxury hotel with an impressive return of guests who CHRISTOPHE POUPARDIN

consider haute cuisine an integral part of their holiday experience.

Executive Chef

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THE SANDPIPER HOLETOWN ST. JAMES

7:30 to 10:30 a.m., Monday to Sunday 12:00 noon to 2:30 p.m., Monday to Sunday DINNER: 7:00 to 9:30 p.m., Monday to Sunday

BREAKFAST: LUNCH:

(246) 422-2251

DINING:

reception@sandpiperbarbados.com

SERVING:

LOCATE US | n˚13 on map | Page 136

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

➸ APPETISERS Tortellini of Wild Mushrooms with Black Truffle Butter — 44.00 presented with tomato fondue and ground cèpes

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

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

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

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

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

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

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

➸ DESSERTS

— Carpaccio of Sea Scallop with Seared Foie Gras — 52.00

Pistachio Nut Parfait — 33.00

presented with a citrus-soy sauce dressing

— Sticky Toffee and Date Pudding — 33.00

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

with a crispy tuile and white chocolate sauce

served with maple-almond ice cream

— Dark Chocolate Tart — 36.00 served with peppermint ice cream

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

— Pan-fried Barracuda with Coconut Risotto — 86.00

All prices are in Barbadian dollars and include service charge. and government value added tax.

Prices and menu items are subject to change.

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

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RESTAURANT

International / Seafood

>

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

The Tides RESTAURANT

> The Tides is one of the Caribbean’s leading fine dining restaurants.

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

air-conditioned comfort.

Executive Chef / Owner

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MENUBARBADOS.COM

THE TIDES BALMORE HOUSE HOLETOWN | ST. JAMES

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

LOCATE US | n˚14 on map | Page 136

LUNCH: 12:00 noon to 2:30 p.m., Monday to Sunday (in season) DINNER: 6:00 to 9:30 p.m., Monday to Sunday

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

SAMPLE MENU

➸ S TA R T E R S

➸ MAINS

Range: 30.00 – 75.00

Range: 88.00 – 118.00

Curried Cauliflower and Sweet Potato Soup

Catch of the Day

jalapeño pepper, coconut, lime sour cream

(pan-fried, blackened or grilled)

— Sautéed Fresh Foie Gras

red wine poached pears, confit ginger, pain d’épices

— Trio of Heritage Beetroot

crushed and crispy potatoes, spinach, bacon lardons, mussel, celeriac and apple velouté

— Certified Aberdeen Angus Aged Beef Filet slow-braised short rib, Brussels sprout tops, shallots, roast garlic, gratin dauphinois

salt-baked, pickled and crisp, pine nut-crusted lemon ricotta, compressed apple, toasted hazelnuts and watercress salad, honey and rapeseed vinaigrette

— Duo of Lamb

poached lobster, king crab leg, mussels, smoked salmon, jumbo shrimp and fresh Mersea oysters served with a trio of dips: spicy Bloody Mary sauce, lemon-herb mayonnaise, and a chilli, lime and ginger dressing

summer vegetable Israeli couscous, avocado purée, chimichurri, red pepper essence

— Tides Seafood Tower ( for 2 persons)

— Asian-marinated Beef Salad

mixed greens, watermelon, green beans, pickled red onions, cashews, and a zesty carrot-ginger vinaigrette

— Trio of Seafood

seared scallops, sautéed Cajun shrimp, poached lobster, spiced butternut squash, textures of pineapple

— Crispy Pork Belly

rack, braised shoulder, black olive mash, asparagus, confit tomatoes, garlic purée

— Blackened Crusted Yellowfin Tuna — Marinated King Prawns

herb crumb, sweet potato mash, chorizo, anise carrots, dehydrated grapes, sauce lie de vin

— Pan-roasted Duck Breast

sarladaise potatoes, charred broccoli, spiced pumpkin, cherry and port jus

— Roast Pork Belly and Seared Scallops

smoked sweetcorn risotto, glazed pearl onions, plantain salsa

— Thai-spiced Seafood Stew

kimchi cabbage, shiitake mushrooms, toasted peanuts, cilantro, honey and soy dressing

jumbo shrimp, scallops, calamari, salmon, mussels, clams and local fish, coconut, lemongrass, ginger, chilli and lime, toasted peanuts, fresh herbs, basmati and wild rice

cauliflower, caper and raisin purée, bacon crumb

➸ DESSERTS

— Pan-seared Scallops

— Lobster-wild Mushroom Risotto

All priced at: 40.00

Hot Soufflé of the Day

white truffle oil, lobster sauce

please allow 20 minutes for preparation

potato gnocchi, asparagus, sweet corn, roast chicken emulsion

warm Baileys ganache, espresso ice cream

— Boneless Chicken Wings

— Salted Caramel-Mars Bar Cheesecake

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.

— Crisp Chocolate-toffee Swirl Mousse mirror dome white chocolate ice cream

2019 BARBADOS RESTAURANT GUIDE

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RESTAURANT

Japanese / Sushi / Thai

>

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

Zen > Zen promises a truly unique dining experience

in a spectacular cliff-top setting with a majestic view of the renowned Crane Beach through an all-glass frontage.

Featuring sophisticated Japanese-influenced interior design and superb classic Japanese and Thai cuisine, Zen also offers a variety of seating options, including a traditional Japanese tatami room, intimate private dining rooms, and its centrepiece‚ a sushi bar

NGO VAN GONG

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

Sous-chef

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MENUBARBADOS.COM

ZEN THE CRANE RESORT CRANE | ST. PHILIP

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

(246) 423-6220 dining@thecrane.com

Indoors Dinner ATTIRE: Elegantly casual BAR: No PARKING: Yes DINING:

SERVING:

LOCATE US | n˚12 on map | Page 134

SAMPLE MENU

THA I MENU *

SUSHI MENU

➸ APPETISERS

➸ NIGIRI SUSHI — 2 PIECES

Ka Nom Pang Na Moo / Pork or Chicken on Toast — 28.00

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

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

— Goong Hom Pha / Fried Prawns in Rice Paper — 34.00 spicy tiger prawns delicately wrapped in rice paper, deep-fried and served with a sesame-soy sauce

➸ TEMAKI HAND-ROLLS — 1 PIECE Osaka — 28.00 flying fish roe, cucumber, salmon skin and crabmeat

— Tuna — 30.00

— Hoy Ma Laeng Phoo / Aroma Mussels — 46.00

flying fish roe, cucumber, avocado and tuna

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

➸ MAKI — CUT INTO 6 PIECES

➸ M A I N CO U R S E S Num Man Hoy / Wok-fried Beef, Mushrooms and Onions in Oyster Sauce — 60.00 beef tenderloin with fresh mushrooms and onions, wok-fried in a delicious oyster sauce

— Pla Nueng Manoy / Snapper in Herbs — 60.00 fish fillet of the day steamed and served on a bed of herbs, topped with fresh lime juice and crushed fresh chilli

— Lobster Kabayaki — 86.00 served in sizzling cast-iron pan

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

Philapelphia — 34.00 flying fish roe, cucumber, onion, smoked salmon and cream cheese

— Spider — 64.00 flying fish roe, cucumber, avocado, soft-shell crab

— Dragon — 70.00 cucumber, avocado, smoked eel and crabmeat

— Samurai — 72.00 prawn tempura, tuna, hamachi, avocado, spicy mayo, eel sauce, wasabi tobiko, spring onions

— Hotategai — 72.00 scallop, ikura, cucumber, avocado, crabmeat, tempura crisps, spicy mayo, eel sauce

— Rainbow — 72.00

All prices are in Barbadian dollars and include government value added tax.

A 10% service charge will be added to your bill.

Prices and menu items are subject to change.

assorted fish, crabmeat, cucumber, avocado, tobiko

2019 BARBADOS RESTAURANT GUIDE

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PA R A D I S E IN YOUR

POCKET Menu International puts the great content of its luxury travel magazine at your fingertips.

I

Your handy is most certainly at hand. n keeping with the signature form and content of our magazines, our website is an easy to access, fun and comprehensive resource that will help you realise your travel objectives while in Barbados. You’ll

be introduced to well-kept local secrets as well as to our chefs’ acclaimed

food and drinks recipes, fun cultural activities and unique places to discover, complete with well-researched historical background.

The travelling companion you came to know and trust is available at a click of the mouse. Plan your vacation with confidence and a sense of adventure, or extend your experience by bringing a little of the island life back home.

WWW.MENUBARBADOS.COM

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Saturday Roast beef buffet or ‘à la carte’ dinner with the popular ‘Syndikyt’ band

Sunday

Lunch buffet with ‘The All-Star Steel Orchestra’

Monday Buffet or ‘à la carte’ dinner with ‘The Redmen’ country and West Indian band

Thursday

Barbecue with ‘The All-Star Steel Orchestra’

Join us at Southern Palms Beach Club & Resort Hotel, St. Lawrence Gap, Christ Church

PLAY

EAT DRINK

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

130

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

MAP

BARBADOS

R E S TAU R A N T S

1 Atlantis (The Atlantis Hotel) — 15 2 Azure, L’ (The Crane Resort) — 17 3 Cafe Luna (Little Arches Boutique Hotel) — 27 4 Cin Cin by the Sea — 41 5 D’Onofrio’s Trattoria (The Crane Resort) — 53 6 Dockside at 13°/59° — 57 (Port Ferdinand Luxury Resort and Residences)

7 ECO Lifestyle & Lodge — 63 8 Hugo’s Barbados — 67 9 Round House — 91 10 The Carriage House Poolside Restaurant — 109 11 12

(The Crane Resort) The Fish Pot (Little Good Harbour) — 111 Zen (The Crane Resort) — 121

ADVERTISERS

1 Alleyne Real Estate — 7 & 145 2 Beach Houses by Crane Resort — inside front cover 3 ECO Lifestyle & Lodge — 141 4 Gallery of Caribbean Art — 84-85 (Northern Business Centre) 5 Sheraton Mall — 139 6 The Royal Shop — 1, 3, 5, 144 & back cover (Bridgetown Cruise Terminal)

HOTELS

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

Bougainvillea Beach Resort Butterfly Beach Hotel Cobblers Cove Kings Beach Village Little Arches Boutique Hotel Little Good Harbour Maxwell Beach Villas Port Ferdinand Luxury Resort and Residences Port St. Charles Round House Inn Royal Westmoreland Saint Peter’s Bay Luxury Resort and Residences Santosha Barbados Schooner Bay Villas Sea Breeze Beach Hotel Silver Point Hotel The Atlantis Hotel The Crane Resort Waves Hotel & Spa

PLACES OF INTEREST

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

Andromeda Botanic Gardens Barbados Wildlife Reserve Barbados Zoo Park Codrington College Farley Hill National Park Flower Forest Francia Plantation Grenade Hall Forest and Signal Station Gun Hill Signal Station Harrison’s Cave Morgan Lewis Sugar Mill Mount Hillaby Silver Sands Sir Frank Hutson Sugar Machinery Museum St. Nicholas Abbey Sunbury Plantation House Tyrol Cot Mansion Welchman Hall Gully

H I G H WAY

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

LIGHTHOUSE

ROUNDABOUT

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

136

MENUBARBADOS.COM

North Point Archer’s Bay

River Bay

Harrison Point

1C

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

Cuckold Point

ST. LUCY

www.corbinscars.com

1B

Maycock’s Bay

11

6 1B

9

1

8

8

Green Pond

15

6

ST. PETER

1

2

Speightstown

A T L A N T I C

11

8

5

O C E A N

Long Pond

2

4 14

13

3 12

Mullins Bay

ST. ANDREW

2A

4 1

ST. JAMES 3A

1

12

11

9

6

10

Bathsheba

2

17

7

3

ST. JOSEPH

1

Martin’s Bay

1

Hackle ton's Cliff

3A

Congor Bay

14 18

SEE GREATER HOLETOWN MAP PAGE 136

ST. THOMAS

4

3

10 2

2A

ST. JOHN

3B

Ragged Point

2

Kitridge Point 1

9

7

3

ST. GEORGE

3

4

19

ST. PHILIP

ABC

4

Batts Rock Bay

17

4B

ST. MICHAEL

16 5

4

Crane Beach

2 6

ABC

Foul Bay

CHRIST CHURCH

6 5

7

6

ABC

E

C A R I B B E A N

F

SEE BRIDGETOWN MAP PAGE 138

Long Bay

18

5 5

6

10

12

1

SEE HASTINGS AND ROCKLEY MAP PAGE 140

SEE WORTHING, ST. LAWRENCE AND DOVER MAP PAGE 142

15

Oistins

2

R

E

Grantley Adams International Airport

7

S E A

7 5

16 13

3

South Point

2019 BARBADOS RESTAURANT GUIDE

Long Bay

C

O

B

B

L

E

R

S

137

MAP

To Speightstown

9

Alleynes Bay

HOLETOWN

7 7

15

R E S TAU R A N T S

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

Cariba Restaurant & Bar — 31 Coral Reef Club — 47 Daphne’s — 55 Fusion Rooftop (Limegrove Lifestyle Centre) — 65 Il Tempio — 71 Lemongrass Noodle Bar & Grill (Limegrove Lifestyle Centre) — 73 Lone Star Barbados — 79 Pepenero (Limegrove Lifestyle Centre) — 81 Relish Epicurea (Limegrove Lifestyle Centre) — 89 Relish Epicurea (Massy Stores Supermarket) — 89 Scarlet — 9 & 99 Tapestry Restaurant (Treasure Beach) — 107 The Sandpiper — 117 The Tides Restaurant — 119

ADVERTISERS

1 2 3 4

Alleyne Real Estate — 7 & 145 Always Summer (Limegrove Lifestyle Centre) — 50-51 The Spa (Coral Reef Club) — 45 Tides Art Gallery (The Tides Restaurant) — 35

1

PORTERS

12

6

2 1

3 3 2

3 17

1 1

13

Holetown

5 8

6 8

4 9

LIMEGROVE LIFESTYLE CENTRE

2

2

1A

19 14 4 10

HOTELS

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

All Seasons Resort Europa Colony Club Coral Reef Club Crystal Cove Discovery Bay Glitter Bay Suites Lone Star Boutique Hotel Mango Bay Reed’s House Sandy Lane Smuggler’s Cove Sugar Hill Estate Tamarind The Club, Barbados Resort & Spa The Fairmont Royal Pavilion The House The Sandpiper Treasure Beach Tropical Sunset Beach Apartment Hotel

SUNSET CREST 1 14

Sandy Lane Bay

10 2

www.alleynerealestate.com

1

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

ST. JAMES 11

Paynes Bay

12 18

BANK

13 3

GOLF COURSES

1 2

Royal Westmoreland Golf Course Sandy Lane Golf Course

PLACES OF INTEREST

1 2 3

Folkestone Park and Marine Museum Holetown Monument St. James Church

138

16

G A S S TAT I O N

11

FITTS

H I G H WAY 4

P O L I C E S TAT I O N

POST OFFICE

MENUBARBADOS.COM

1

5

To Bridgetown

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 | SO PH IE . A .D O M E N G E @G M A IL. C OM

(246) 256-8339 CONCEPT • DESIGN • CREATION 2019 BARBADOS RESTAURANT GUIDE

139

St. Cole ridge

y St. Hen r

Bolto n Lane

Hall St. Mason

Literary Row

Harts St.

Willia m

7

w l’s Ro

ichae

St. M

ge S Brid

Lanca ster Lane

Princ e

. y St

1

10

t.

McGregor St.

Nile St.

H i n c k s S t.

Broad St.

S pr

rge St.

. l St rhil

St. Geo Cowe ll St.

Victoria St.

Ma

d St.

ett S Rick

Temp le Ya rd berl and St.

Swan St.

t.

Middle S

C um

S t.

etto St. Pa l m

Lower Broa

2 H i g h St .

e Hw y.

C h a pel

James St.

Shepherd St.

ss Al ic

Ree f Rd .

ap

Princ e

9

4

Suttle St.

Milk Marke t

C he

8

e

St. Mary’s R ow

6

e Lan

od Presc .

Blvd

Lake s Fol ly

sid

5 ane

t.

Princ e Alf red S t.

rton L

e azin Mag

Emme

Lane

Tudor St.

Scho ol

Reed St.

To West Coast

arf The Wh

Chamberlain Bridge

The Careenage

Cava ns La ne

d La hea Pier

Charles Duncan O’Neal Bridge 3

ne

St. Fairchild

Probyn St.

t. yS Ba

Carlisle Bay

MAP

1

BRIDGETOWN

1

R E S TAU R A N T

1

Lobster Alive — 75

ADVERTISER

1

The Royal Shop — 1, 3, 5, 144 & back cover

PLACES OF INTEREST

1 2 3 4 5 6 7 8 9 10

Bethel Methodist Church Central Bank Independence Arch Methodist Church Montefiore Fountain Old Synagogue Parliament Buildings Pelican Village St. Mary’s Church St. Michael’s Cathedral

140

BANK

BUS TERMINAL

G A S S TAT I O N

PA R K I N G

P O L I C E S TAT I O N

POST OFFICE

TO U R I S T I N F O R M AT I O N

MENUBARBADOS.COM

To South Coast

Shop · Dine · Discover t h e F l a v o r s o f t h e C a r i b b e a n a t S h e r a t o n M a ll

The largest shopping destination in Barbados with over 100 stores and restaurants 2019 BARBADOS RESTAURANT GUIDE 141 open 9-9 Mon-Sat, 246.437.0970, www.sheratonmall.com

To Bridgetown

Carlisle Bay

1

11

9

2

Rockley New Rd.

Dayre ll's Rd.

1 8

3 10 12

Needham’s Point

Golf C lub R d.

HASTINGS

7

14

4

7 5

ROCKLEY

1

13

4

MAP

7 3

1

3

2

2 1

HASTINGS AND ROCKLEY

R E S TAU R A N T S

GOLF COURSE

1 2 3 4

Buzo Osteria Italiana — 19 Champers Wine Bar & Restaurant — 39 Salt Cafe — 93 Tapas — 103

1

Rockley Golf Course

BEACH

ADVERTISER

1

Rockley Beach

1 The Royal Shop — 1, 3, 5, 144 & back cover (Accra Beach Hotel & Spa)

HOTELS

1 2 3 4 5 6

Abbeville Hotel Accra Beach Hotel & Spa Blue Horizon Hotel Blue Orchids Beach Hotel Coconut Court Beach Hotel Coral Mist Beach Hotel Courtyard by marriott Bridgetown Hilton Barbados Resort Island Inn Hotel Pommarine Hotel Radisson Aquatica Resort Barbados Savannah Beach Hotel South Beach Sugar Bay Barbados Worthing Court Apartment Hotel

7 8 9 10 11 12 13 14 15

4

1 6

To St. Lawrence

PLACES OF INTEREST

1 2 3 4

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

BANK

G A S S TAT I O N

H I G H WAY

LIGHTHOUSE

PA R K I N G Tel.: (246) 427-9531 427-9531 Tel.: (246) Fax: (246) 427-7975 427-7975 Fax: (246) rentals@corbinscars.com

www.corbinscars.com

142

MENUBARBADOS.COM

15

2019 BARBADOS RESTAURANT GUIDE

143

To Bridgetown

WORTHING

To ABC Hwy.

ST. LAWRENCE

To Maxwell

7

1 15 1

2

1

St. Lawrence Coast Rd.

10

4

8

12

4

Rd.

11 5

Do v e r

1

3

nue

3

DOVER Av e

Little Bay

3rd

2

6

7

14

2

WORTHING, ST LAWRENCE AND DOVER

R E S TAU R A NT S

BEACHES

1 2 3 4 5

1 2

Dover Beach Sandy Beach

PL ACE OF INTEREST

Café Sol — 29 Cocktail Kitchen — 43 Primo Bar & Bistro — 83 Steak House Grill – St. Lawrence Pizza Hut — 101 The Garden Terrace Restaurant — 115 (Southern Palms Beach Club & Resort Hotel)

1

St. Lawrence Church

ADVERTISER

BANK

G A S S TATI O N

H I G H WAY

PA R K I N G

P O LI C E S TATI O N

ROUNDABOUT

1 McBride's Music Club Nightclub — 143

HOTELS

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

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

144

13

1

MAP

MENUBARBADOS.COM

9

5

@mcbridesbarbados

Soca, Calypso, Reggae, Rock Pop, Hip Hop, Dance Hall, Afrobeats, EDM By the Hottest DJs & the Island’s Best Live Bands Barbados’ Legendary Live Music Pub and Nightclub in

For Bookings of Private and Corporate Events and Parties

info@mcbridesbarbados.com 2019 BARBADOS RESTAURANT GUIDE

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