EXPLORE
EXPERIMENT
ENJOY
EXOT I C RE STAUR A N TS
AUT HE NT IC R ECIPE S
COM PE LLING STORIES
2020 B A R B A D O S R E S TAU R A NT G U I D E
TALENT ON DISPLAY E XC LUS I V E I N T E RV I E W S + F O O D & C O C KTA I L R E C I P E S
ALISHA DAWN STOUTE
GUY BEASLEY
Executive Chef ECO Lifestyle & Lodge
Executive Chef / Co-owner The Tides Restaurant
MENUBARBADOS.COM
YEARS
CONTENTS
36 20
INTERVIEW
COVE R SHOOT
JASON GITTENS OF PRIMO BAR & BISTRO
THE BEST IS Y E T TO CO M E
YOUR GUIDE TO 35+ RESTAURANTS
11
R E S TA U R A N T S Atlantis — 15 Azure, L’ — 17 Buzo Osteria Italiana — 19 Cafe Luna — 23 Café Sol — 27 Cariba Restaurant & Bar — 29 Castaways Restaurant — 31 Champers Wine Bar & Restaurant — 33 Cin Cin by the Sea — 39 Cocktail Kitchen — 41
FRENCH TWIST
Coral Reef Club — 45 D’Onofrio’s Trattoria — 47 Dockside at 13°/59° — 53 ECO Lifestyle & Lodge — 55 & 133 Fusion Rooftop — 57 Hugo’s Barbados — 59 Il Tempio — 63 Lemongrass Noodle Bar & Grill — 65 Lobster Alive — 67 Lone Star Barbados — 69 Pavão Barbados — 73 Pepenero — 75 Primo Bar & Bistro — 77 Relish Epicurea — 79 Round House — 81 Salt Cafe — 85 Scarlet — 9 & 87 Steak House Grill – St. Lawrence Pizza Hut — 89 Tapas — 91 The Carriage House Poolside Restaurant — 93 The Dive — 99 The Fish Pot — 101 The Garden Terrace Restaurant — 103 The Grille — 105 The Restaurant at the Animal Flower Cave — 109 The Sandpiper — 111 The Tides Restaurant — 113 Zen — 115
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 2 0 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:
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CONTENTS
70
48
INTERVIEW
FOOD RECIPE
AVION CAINE
PAN-FRIED RED SNAPPER
OF HUGO’S BARBADOS
BY HANCE BANNISTER
S P E C I A L F E AT U R E S
A DV E R TI S E R S
Cover Shoot – French Twist
Alleyne Real Estate — 7 & 137
— 20-21, 94-95
Corbin’s Car Rentals — 124-125
Interview – Alisha Dawn
Lickrish Food Tours — 50-51
of ECO Lifestyle & Lodge — 12-13
Southern Palms Beach Club & Resort Hotel — 121
Interview – Avion Caine
The Crane Private Residences — inside front cover
of Hugo’s Barbados— 70-71
The Gap — 116-117
Interview – Jason Gittens
The Royal Shop — 1, 3, 5, 136 & back cover
of Primo Bar & Bistro — 36-37
The Sandpiper — 24-25
Writer’s Corner – “The Sweet Lime”
The Spa — 43
— 122-123
Tides Art Gallery — 35
MAPS Barbados — 126-127 Bridgetown — 130 Greater Holetown — 128 Hastings and Rockley — 132
106
CITRUS CRUSH
Worthing, St. Lawrence and Dover — 134
by Wayne Johnson of Cariba Restaurant & Bar COCKTAIL RECIPE
CO C K TA I L R E C I P E S Citrus Crush by Wayne Johnson — 106-107 Mint and Mango Spicy Martini by Alessandro Acquaro and Leo Valente — 82-83
24
Harold’s Beach Bar at The Sanpiper
ANNIVERSARIES, BIRTHDAYS, SUNSETS AND CHAMPAGNE ADVERTORIAL
4
Tides Fruit Salad by Delano Small — 60-61
FOOD RECIPES
96
PORK DUMPLINGS
by Hance Bannister — 48-49
by Fazula Alli-Weekes of Lemongrass Noodle Bar & Grill
Pork Dumplings by Fazula Alli-Weekes — 96-97
FOOD RECIPE
Pan-fried Red Snapper
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INDEX
122
60
WRITER’S CORNER
C O C K TA I L R E C I P E
“THE SWEET LIME”
TIDES FRUIT SALAD
BY AMIE WATSON
BY DELANO SMALL
ASIAN
The Dive — 99
CARIBBEAN
Cariba Restaurant & Bar — 29
The Fish Pot — 101
Atlantis — 15
Lemongrass Noodle Bar & Grill — 65
The Garden Terrace Restaurant — 103
Azure, L’ — 17
Scarlet — 9 & 87
The Grille — 105
Cariba Restaurant & Bar — 29
The Restaurant at the Animal Flower Cave — 109
Castaways Restaurant — 31
The Sandpiper — 111
Champers Wine Bar & Restaurant — 33
The Tides Restaurant — 113
Cocktail Kitchen — 41
Zen — 115
Hugo’s Barbados — 59
BARBADIAN Atlantis — 15 Lickrish Food Tours — 50-51 The Carriage House Poolside Restaurant — 93 The Garden Terrace Restaurant — 103 The Restaurant at the Animal Flower Cave — 109
Lickrish Food Tours — 50-51
B R E A K FA S T
Round House — 81
Atlantis — 15 Azure, L’ — 17
B E AC H F R O N T, B E AC H S I D E
Cafe Luna — 23
A N D S E AV I E W R E S TAU R A N T S
Coral Reef Club — 45
Atlantis — 15 Azure, L’ — 17 Cafe Luna — 23 Café Sol — 27 Castaways Restaurant — 31 Champers Wine Bar & Restaurant — 33 Cin Cin by the Sea — 39 Cocktail Kitchen — 41 Coral Reef Club — 45 Dockside at 13°/59° — 53
Lone Star Barbados — 69
ECO Lifestyle & Lodge — 55 & 133 Lone Star Barbados — 69
Salt Cafe — 85 Scarlet — 9 & 87 The Carriage House Poolside Restaurant — 93 The Dive — 99 The Restaurant at the Animal Flower Cave — 109 The Sandpiper — 111
Pavão Barbados — 73 Relish Epicurea — 79 Round House — 81
CARIBBEAN REMIX Cocktail Kitchen — 41
Steak House Grill – St. Lawrence Pizza Hut — 89 The Fish Pot — 101 The Garden Terrace Restaurant — 103 The Sandpiper — 111
CO N T E M P O R A RY Dockside at 13°/59° — 53 Hugo’s Barbados — 59
BRUNCH
EUROPEAN
Fusion Rooftop — 57
Cafe Luna — 23
Lone Star Barbados — 69
Hugo’s Barbados — 59
Dockside at 13°/59° — 53
Il Tempio — 63
ECO Lifestyle & Lodge — 55 & 133
FRENCH
Lobster Alive — 67
Pavão Barbados — 73
Relish Epicurea — 79
Primo Bar & Bistro — 77
CAFÉ
FUSION
Round House — 81
Relish Epicurea — 79
Pavão Barbados — 73
Tapas — 91
Salt Cafe — 85
Scarlet — 9 & 87
ECO Lifestyle & Lodge — 55 & 133
Lone Star Barbados — 69
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INDEX
82
12
C O C K TA I L R E C I P E
INTERVIEW
MINT AND MANGO SPICY MARTINI
ALISHA DAWN OF ECO
BY LEO VALENTE AND ALESSANDRO ACQUARO
LIFESTYLE & LODGE
I N T E R N AT I O N A L
PIZZA
Azure, L’ — 17
Buzo Osteria Italiana — 19
Cafe Luna — 23
Castaways Restaurant — 31
BARS
Castaways Restaurant — 31
Pepenero — 75
Atlantis — 15
Champers Wine Bar & Restaurant — 33
Steak House Grill – St. Lawrence Pizza Hut — 89
Buzo Osteria Italiana — 19
Coral Reef Club — 45
E N T E RTA I N M E N T
Cafe Luna — 23
Fusion Rooftop — 57
SE AFOOD
Hugo’s Barbados — 59
Cariba Restaurant & Bar — 29
Round House — 81
Champers Wine Bar & Restaurant — 33
Tapas — 91
Coral Reef Club — 45
The Fish Pot — 101
ECO Lifestyle & Lodge — 55 & 133
Champers Wine Bar & Restaurant — 33
The Garden Terrace Restaurant — 103
Il Tempio — 63
Cin Cin by the Sea — 39
The Sandpiper — 111
Lobster Alive — 67
Cocktail Kitchen — 41
The Tides Restaurant — 113
Steak House Grill – St. Lawrence Pizza Hut — 89
Coral Reef Club — 45
The Dive — 99
I TA L I A N Buzo Osteria Italiana — 19 D’Onofrio’s Trattoria — 47 Il Tempio — 63 Pepenero — 75
The Fish Pot — 101 The Grille — 105 The Sandpiper — 111 The Tides Restaurant — 113
Café Sol — 27 Cariba Restaurant & Bar — 29 Castaways Restaurant — 31
Dockside at 13°/59° — 53 Fusion Rooftop — 57 Hugo’s Barbados — 59 Il Tempio — 63 Lobster Alive — 67
STEAKS AND STEAKHOUSE
Lone Star Barbados — 69
Steak House Grill – St. Lawrence Pizza Hut — 89
Pavão Barbados — 73
JA PA N E S E
The Grille — 105
Primo Bar & Bistro — 77
Zen — 115
SUSHI
Tapas — 91
LO B S T E R
Relish Epicurea — 79
Cafe Luna — 23 Fusion Rooftop — 57
Round House — 81 Scarlet — 9 & 87 Steak House Grill – St. Lawrence Pizza Hut — 89
Lobster Alive — 67
Zen — 115
MEDITERRANEAN
TA PA S
The Carriage House Poolside Restaurant — 93
Cafe Luna — 23
Tapas — 91
The Dive — 99
Tapas — 91
Cin Cin by the Sea — 39
The Garden Terrace Restaurant — 103
Coral Reef Club — 45
THAI
Dockside at 13°/59° — 53
Lemongrass Noodle Bar & Grill — 65
Lone Star Barbados — 69
Zen — 115
The Grille — 105 The Sandpiper — 111
Primo Bar & Bistro — 77 The Fish Pot — 101
MEXICAN Café Sol — 27
8
The Restaurant at the Animal Flower Cave — 109
V E G E TA R I A N ECO Lifestyle & Lodge — 55 & 133 Il Tempio — 63 Lemongrass Noodle Bar & Grill — 65
MENUBARBADOS.COM
The Tides Restaurant — 113
DINNER SHOW Southern Palms Beach Club & Resort Hotel — 121
E
A T
+
D
R
I
N
K
PAYNES BAY | ST. JAMES | (246) 432-3663 |
+
P
L
A Y
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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THE BEST IS YET TO COME YOUR GUIDE TO 35+ RESTAURANTS
Time flies when you're having fun. For twenty years, Menu International has been 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 rich cultural traditions of Bajan cuisine and the ways in which chefs of the island are experimenting with recipes and ingredients. You’ll be introduced to some of the island’s most interesting nooks and crannies, along with artists and craftsmen who express their creativity with a mix of flair and flavour that is the essence of Barbados. Welcome to Barbados, home of adventures you’ll be cherishing for years to come.
EXPLORE.
EXPERIMENT.
E N J OY.
— Menu International
2020 BARBADOS RESTAURANT GUIDE
11
INTERVIEW
HEALTH & WELLNESS: P L A N T-BA S ED C U IS INE A ND SUSTAI NABLE LO C A L S E AF O O D BY C HEF A LISHA DAWN STOUTE O F ECO L IFE STYL E & LODGE
Chef Alisha Dawn Stoute is slicing a handful of cherry tomatoes that she’s just harvested from ECO Lifestyle & Lodge’s new off-site garden. — By Amie Watson
T
he boutique hotel’s concept of sustainability is reflected in locally grown, organic and heirloom vegetables like these red, orange, yellow and green beauties. They take centre stage on Stoute’s breakfast, brunch and dinner menus. These ones are destined for her own dinner, but she offers me a couple of slices before tossing them into her salad. With produce coming both from nearby farmers and ECO’s own garden, Stoute and her fourwoman kitchen have turned ECO into a destination for health, wellness and plant-based dining on Barbados’ wild East Coast. Set on a gully leading to a secluded bay, the 10-room inn feels like a secret oasis that you want to keep to yourself. Guests descend an outdoor stairway to natural rock pools and freshwater spring below. The zen ambiance makes it popular for yoga retreats, hikers and picnickers who explore coastal rock pools at low tide. There’s even a trail that takes you to Peg Farm and Nature Reserve – “the best eggs on Barbados”, says Stoute, who uses them in
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everything from her lobster eggs benedict with herb hollandaise to her tuna tartare niçoise. Following the Slow Food Barbados ethos, almost 100% of the restaurant’s fruits, vegetables and seafood are local and sustainable. That includes the shado beni, a pungent cilantro-like herb used in yogurt for tacos, and the coconut jelly that Stoute ferments with cashews into a vegan coconut yogurt breakfast bowl served daily. As she gives me a tour of the abundant bushes of basil plants, pink okra and baby eggplant, Stoute tells me about her culinary influences, her new appreciation for plantbased cuisine and her dad’s influence on her lobster truffled mac pie. You studied at Le Cordon Bleu in Ottawa and then worked in Toronto before coming back to Barbados and launching ECO, where the menu is mostly fish- and plant-based, with a large amount of vegan, gluten-free and raw options. Were you always into these kinds of food? It wasn’t what I was doing in Canada and at first I was a bit hesitant about the menu concept. But I learned a lot about the plant-based recipes and lifestyle from Manuela Scalini.
ALISHA DAWN STOUTE
Photography: Kenneth Theysen
Executive Chef – ECO Lifestyle & Lodge
A large percentage of Manuela’s influence is on the menu and I would attribute most of my plant-based knowledge to her. Now I take what I’ve learned and create other things that are completely my own, like vegan calamari.
What about your foraged tempura purslane? The sea purslane grows just down the road by the cliffs, by the water’s edge. We clean it, process it and fry it in cassava flour. It’s very nutritionally dense. The frying is a bit of a guilty pleasure.
What else influences your menu? The different food cultures I’ve come across in my professional journey. Asian, Mediterranean, Thai, Latino – like the Bajanzuelan arepas – and a lot of French from being in Toronto and Ottawa.
You serve breakfast Monday to Saturday and brunch on Sunday. What nights are you open for dinner? We serve dinner Monday, Wednesday and Thursday. Guests tend to want to go to Oistins on Friday night, so we decided to close that night and provide transportation for those staying at the Inn in our “ECO”-friendly electric shuttle. We also offer free transport for visitors in groups of four or more staying on the West Coast.
What’s charcoil soil? Charcoil soil is activated charcoal powder with rawmesan – a raw version of Parmesan that’s based on walnuts. It adds texture and colour to the ECO salad of the day with mixed leaves from one of our farmers, seasonal vegetables, fruit or nuts and a fresh turmeric dressing. There’s also rawmesan in our beetroot rawvioli. It’s raw beetroot slices filled with vegan cashew ricotta and a creamy green goddess cashew sauce. Your menu is definitely not all diet food. Tell me about your lobster truffled mac pie. My dad’s mac pie recipe has always been the legit mac pie recipe. I tweaked it to work with lobster. He absolutely does not use truffle in his, though.
How do you manage to eat locally all year when certain fruits and vegetables aren’t available? We try to get as much of what’s in season from a variety of markets, vendors or farmers and then freeze it or make jams and pickles from it. We’ve purchased as many as 350 mangoes at a time and get some strange reactions from some of the purveyors. We sell our pickles and preserves along with other goodies, such as dehydrated mango and sargassum chips, in our ECO shop.
2020 BARBADOS RESTAURANT GUIDE
How popular is your brunch? Is it true that people come just for the pancakes? Yes, the old-fashioned pancakes with warm maple syrup and spiced butter. People keep saying they're trying to come for brunch, but we're always full. They have to call two weeks in advance to reserve a table! What’s your favourite Bajan food? I love a good souse. It’s not on the menu, but I have done a lobster souse before with pickled lobster and pickled breadfruit. I’ve also done a snapper souse. What else do you love about working at ECO? I would not be able to get through without the staff. My Sous-chef Sofia Chin Fatt is incredible and the girls, Joy and Andrea, they’ve been there for 15 plus years, when ECO was run by the previous owner. They’re the sweetest ladies. Plus the inn’s owners are amazing people. It’s like a family. That’s the kind of atmosphere I want to work in.
ECO LIFESTYLE & LODGE TENT BAY | ST. JOSEPH
(246) 433-9450 www.ecolifestylelodge.com
13
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 MARK ST. JOHN Sous-chef
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edge of the Atlantic Ocean, in the midst of the most picturesque and perhaps the most photographed part of Barbados.
MENUBARBADOS.COM
ATLANTIS
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:
THE ATLANTIS HOTEL TENT BAY | ST. JOSEPH
(246) 433-9445 / 433-7180 / 266-5757 enquiry@atlantishotelbarbados.com
LOCATE US | n˚1 on map | Page 126
LUNCH:
Indoors – Open-air Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> A P P E T I S E R S
Atlantis Chickpea, Caramelised Onion ◊ and Sweet Potato Burger — 38.00
Fish Cakes — 17.00 Bajan fish cakes served with Marie Rose sauce
— Herb-crusted Seared Ahi Tuna* — 18.00 served with mango salsa, radish sprout and ponzu sauce
— Grilled Garlic, Chilli and Basil Shrimp* — 30.00
served with papaya salsa and avocado mousse
— Vegan Platter for Two◊ — 45.00
falafel, vegetable samosa and hummus with crisp julienne vegetables
> S A L A D S Atlantis Caesar Salad — 35.00 †
crispy romaine lettuce, cherry tomatoes, house-made croutons, Parmesan cheese and Caesar dressing
— Tuscan-roasted Vegetables with a Lemon-herb Israeli Couscous◊ — 38.00 fresh chopped basil and parsley, lemon zest and lemon juice tossed with Israeli couscous and Tuscan-roasted vegetables
— Add-ons for All Salads
— grilled chicken breast 15.00 — grilled catch of the day 16.00 — grilled flying fish (3) 16.00 — grilled shrimp 18.00
> S A N D W I C H E S A N D B U R G E R S Flying Fish Sandwich — 38.00 fresh fried flying fish with lettuce, tomato and a drizzle of jalapeño and cilantro aïoli on a buttery brioche, served with French fries
— Atlantis Grilled Beef Burger — 38.00
a house-made 6-oz. beef burger on a sesame seed bun with lettuce, grilled onions, bacon, pickles and your choice of paprika and garlic aïoli with Cheddar cheese OR wholegrain mustard and basil aïoli with blue cheese, served with French fries
roasted garlic, chilli, sweet potato, green pea and chickpea burger served on a whole wheat bun, finished with a roasted red pepper coulis, vegenaise, lettuce, tomato and French fries
> E N T R É E S Thai Red Curry Platter◊ served with coconut basmati rice, butternut squash, broccoli, popadums and mango chutney — vegetables 40.00 — chicken 45.00 — shrimp 50.00
— Atlantis Pepper Pot* — 45.00 tender pieces of beef, lamb and oxtail, served with rice and peas, steamed vegetables and fried plantain
— Atlantis Jerk Chicken*— 48.00
served with roasted pineapple and sweet potato mash, grilled vegetables, papaya salsa and chimichurri sauce
— Pan-seared Tent Bay Catch of the Day* — 50.00
served with a creamy cauliflower purée, crispy herb potatoes and florets of sautéed broccoli, finished with a zesty lemon-butter sauce
— Green Pea and Mascarpone Risotto — 55.00 served with seared shrimp in a vanilla-infused olive oil, finished with microgreens
— Atlantis Coconut Shrimp — 60.00
served with roasted pineapple salsa, piña colada sauce, garlic and herb croquette, arugula and tomato salad with shaved Parmesan
— 8-oz. Grilled U.S.D.A. Sirloin Steak — 75.00 served with Béarnaise sauce, grilled vegetables and truffle-Parmesan hand-cut fries
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.
* Gluten-free. † Vegetarian. ◊ Vegan. Spicy.
2020 BARBADOS RESTAURANT GUIDE
15
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 AKEM CADOGAN Executive Chef
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 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
7:00 to 11:00 a.m., daily 12:30 to 3:00 p.m., daily DINNER: 6:30 to 9:30 p.m., daily
BREAKFAST: LUNCH:
(246) 423-6220 dining@thecrane.com
Indoors – Outdoors Breakfast – Lunch – Dinner ATTIRE: Elegantly casual BAR: No PARKING: Yes DINING:
SERVING:
LOCATE US | n˚2 on map | Page 126
SAMPLE MENU
> A P P E T I S E R S
Spice-rubbed Pork Loin — 68.00
Fricassée of Escargots and Mushroom Flambéed — 30.00
sweet potato sarladaise, plantain chutney, green beans, Jamaican jerk sauce
white button mushrooms, garlic butter, local brown rum, shallots, chive cream, demi-glace
— 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
— New Zealand Rack of Lamb — 80.00 balsamic-merlot jus, served with your choice of two sides
— L’Azure Bouillabaisse — 86.00 classic seafood stew with lobster, scallops and shrimp
— Grilled 8-oz. Black Angus Beef Strip Loin — 90.00 truffle and Parmesan steak frites, cherry tomatoes, red wine jus
— Ahi Tuna Tartare — 49.00
> DESSERTS
avocado mousse, papaya salsa, marinated cucumber and tamarind coulis
oats and nuts streusel, ginger ice cream, butterscotch sauce
— Lobster Tail Salad — 56.00 mango salsa, sweet peppers, marinated sweet potato, scallions, lemon-chadon beni dressing
> ENTRÉES Vegetable Tandoori — 55.00 zucchini, okra, sweet peppers, mushrooms, cumin-scented basmati rice, naan bread, popadums, tandoori-curry sauce
Creamy Apple-cinnamon Cake — 20.00
— 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
— Herb-crusted Stuffed Chicken — 60.00 stuffed with spinach and roasted red bell peppers, caramelised onions, broccoli florets, grilled sweet potatoes, tarragon reduction
— Pan-seared Mahi-mahi — 64.00
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.
served with your choice of two sides
2020 BARBADOS RESTAURANT GUIDE
17
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, creates 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 CRISTIAN GRINI
in a symphony of flavours, textures and aromas of contemporary Italian food.
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 132
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
> L E PA S T E D E L L A C U C I N A / PA S TA S *
Ravioli con Salsa ai Quattro Formaggi, Miele Tartufato e Scaglie di Pane Croccante four-cheese ravioli, truffled honey, crispy panko
— Garganelli alla Wódka e Salmone Affumicato con Pendolini e Rucola garganelli pasta with smoked salmon, vodka, cherry tomatoes, arugula and cream
— Cappelletti Ripieni ai Porcini con Panna, Prosciutto Cotto, Piselli e Spinaci Freschi porcini mushroom panzerotti, prosciutto cotto, green peas, spinach and fresh cream * All Buzo pastas are made in-house.
balsamic-glazed pork tenderloin, pearl onions, wild asparagus
> I N S A L AT E / S A L A D S Caprese tomato, mozzarella and fresh basil
— Fragola strawberry, arugula, 24-month old Grana Padano, balsamic caramel and crispy shallot
> PIZZE / PIZZAS Rado (with our home-made Napoletana sauce) tomato, mozzarella, spicy Italian pepperoni, oregano, green peppers, onions and olives
— Buzo (without tomato sauce) Manchego cheese, wild mushrooms, rocket, truffle oil, pepper flakes
Gluten- and egg-free pastas available with any sauce.
> D O LC E / D E S S E R T Soufflé Caldo al Cioccolato flourless chocolate soufflé, vanilla bean gelato and raspberry reduction
2020 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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COV E R S H O OT
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MENU BARBADOS 2020 COVER SHOOT
FRENCH TWIST Photography: Kenneth Theysen
Some things travel well. Others do a little more: they mix, mingle and TAKE ROOTS wherever they land. Such is the case with classical French cooking. When the TECHNIQUES of legendary chefs like Escoffier and Pépin arrive in the kitchens of TALENTED cooks who use a bevy of fresh local ingredients, the results can be quite spectacular. Barbados is a great example of this POWERFUL FUSION, and the W ORK of these two very different but EXCITIN G C H E F S reflects it well. Continued on page 94...
2020 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
MARK ‘MOO’ DE GRUCHY Executive Chef / Co-owner
Cafe Luna’s creative dishes while dining under the stars. Using local, sustainably grown and organic products, Cafe Luna supports local farmers and offers the healthiest, purest food. Executive Chef Mark de Gruchy prepares international cuisine with flair, featuring the freshest fish and seasonal local produce, in a menu that is always interesting and renewed.
WAYNE JACKMAN Chef
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CAFE LUNA
(246) 428-6172
9:00 to 11:30 a.m., Monday to Friday a.m. to 2:00 p.m., on Saturdays and Sundays LUNCH: 12:00 noon to 2:30 p.m., Monday to Friday 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
cafelunabarbados@gmail.com
DINING:
LITTLE ARCHES BOUTIQUE HOTEL ENTERPRISE BEACH RD. CHRIST CHURCH
BREAKFAST:
BRUNCH: 9:00
Open-air – Rooftop Breakfast – Brunch – Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes SERVING:
LOCATE US | n˚3 on map | Page 126
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
Fettuccine Pasta — 56.00 with fresh fish, capers, garlic, onions and fresh basil in Luna tomato sauce
— Local Pork Baby Back 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
* Gluten-free.
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.
> 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
2020 BARBADOS RESTAURANT GUIDE
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A DV E R TO R I A L
Anniversaries, Birthdays, Sunsets and Champagne: THE BEST GUARDED SECRET FOR CELEBRATORY DINNERS ON BARBADOS IS A SPECIAL CORNER AT HAROLD’S BEACH BAR The eponymous spot on the deck is named after The Sandpiper hotel’s charming bartender, Harold, but it is also fondly known as Powell’s Point, a reference to the man who celebrated the first birthday dinner served on this beautiful beachfront deck.
T
he long-time guest suggested this area be used for intimate dining and, to inaugurate the space, he celebrated his birthday there with his wife and daughter. With more than 25 visits, the couple are loyal guests at the boutique property – and their daughter, now an adult, is catching up with her parents’ number of stays, says Sandpiper General Manager Russell Croney.
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Senior Hostess Olivia Holder delights in planning a special occasion at the private spot. She arranges everything from custom flowers to balloons, elegant centre pieces and specially requested champagne and wines. There’s already live music every night during dinner, so entertainment is essentially included. However, those having a private evening can sometimes enjoy a visit from a single performer, such as the saxophonist, along with a brief private audience. Special requests are encouraged – featuring an opera singer, as was done for one guest, or fireworks for others, are challenges the team welcomes with enthusiasm. With copper tiki torches, star jasmine flowers, breathtaking sea views and stunning sunsets, the setting is exquisite, even without the extra touches. The panoramic view and the white sand beach stretching both left and right along the shore are the perfect backdrop. “The appeal of Powell’s Point is its proximity to the water”, says Croney. “It’s also private and separate from the rest of the diners.” And unlike other resorts that place tables directly on the
THE SANDPIPER
Photography: Kenneth Theysen
The Best Guarded Secret
beach, the area is protected from the elements. In case of rain, smart Italian-designed umbrellas cover guests on the elevated vista. An exclusive location seating up to 25 people, Harold’s only hosts about one celebratory dinner a month, most often anniversaries or special meals for in-house guests, but also for those not staying at the resort. “Some of our regular guests come and ask me for particular dishes they enjoy, like lobster thermidor on their last night”, says Executive Chef Christophe Poupardin. “It’s always nice to do these things because it gives us a chance to showcase what we have and make someone feel special.” Like Olivia who collaborates on planning and decorations, Poupardin collaborates on specially requested menus, including items such as seafood platters or fresh fish that might have been caught by a guest. Croney remembers a particularly memorable dinner, for a longterm repeat couple who does something special every year: whilst celebrating her birthday with friends, the custom birthday
menu featured her favourites – roast beef with classic accoutrements and banoffee pie, a halfchocolate, half-vanilla birthday cake (the lady and her husband prefer different flavours) and a video projection of the fascinating history of their life together. Poupardin says that while he works around people’s personal favourites to create bespoke menus, he also likes to showcase The Sandpiper’s style of cuisine with dishes that add local flair to fresh ingredients. Seafood, in particular lobster, is by far the most popular request. Cold-poached with mirin and soba noodles, it makes a great start to a meal followed by roasted pork belly with carrots, raisins, pears and grainy mustard. Since each celebratory dinner is different, the resort doesn’t offer cookie-cutter packages or elevated prices; rather, Poupardin sees these bespoke experiences as a way to surpass expectations. “What we like to do is make it personal”, says Poupardin. And, of course, such a romantic location has seen a proposal, but just one – so far.
2020 BARBADOS RESTAURANT GUIDE
A diner who visited for breakfast decided that this was the place to pop the question and worked with Olivia to arrange a special dinner with flowers and champagne for his girlfriend, before surprising her with the ring. It must have been a wonderful dinner, because she said ‘yes’.
THE SANDPIPER HOLETOWN ST. JAMES
(246) 422-2251 www.sandpiperbarbados.com
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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 JEMMA O’NEAL Head Chef
who enjoy the laid back and informal atmosphere. Here you can listen to hot Latin music while sipping your favourite cocktail and enjoying spectacular ocean views of St. Lawrence Bay. In addition, there’s two nightly happy hours you won’t want to miss! Café Sol burns hot. Enjoy the heat.
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CAFÉ SOL ST. LAWRENCE GAP CHRIST CHURCH
(246) 420-7655 info@cafesolbarbados.com
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 134
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.
> M E X I C A N M A I N S 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.
2020 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 GLEN BENT
following of repeat clients. With Glen’s innovative flair in the kitchen and Faye’s warmth
Executive Chef / Owner
and hospitality in the front of the house, Cariba is a perennial hit with residents and visiting gourmet food lovers.
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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 128
SAMPLE MENU
> S TA R T E R S Range: 22.00 – 40.00
Home-made Soup of the Day with bread and butter — Mango- and Molasses-glazed Chicken Wings with spring onions and garlic croutons — Tropical Seafood Cocktail with shrimp, calamari, crab and seasonal local fish — Jerk Pork Spring Rolls with pineapple and coconut chutney — Spicy Beef Wontons with a vegetable salad and sweetand-sour chilli sauce — Brie, Bacon and Walnut Salad with golden apple vinaigrette — Panko-crusted Crab Cakes with mango mayonnaise
> M A I N S Range: 62.00 – 84.00
Today’s Catch with the chef ’s seasonal garnish — Gratinated Seafood Pancake market-fresh local fish in an herb and vegetable cheese sauce with mashed potatoes — Blackened Sirloin Steak with bacon-infused macaroni cheese, green beans, caramelised onions and aged rum sauce — Orange- and Ginger-roasted Duck Breast on pumpkin purée with vegetable spring rolls
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 — Curries served with coconut rice, herb flatbread and mango-tamarind chutney — chicken — shrimp
— Noodles stir-fried vegetables noodles with peanuts, pineapple and basil — lemon peppered chicken — coconut curried beef — garlic-chilli shrimp
> D E S S E R T S 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.
2020 BARBADOS RESTAURANT GUIDE
All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.
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RESTAURANT
Caribbean / International / Pizza
W W W.C A S TAWAY S B A R B A D O S .C O M
Castaways R E S TAU R A N T
Located at the entrance of St. Lawrence Gap, Castaways overlooks the crystal clear waters of a beautiful bay. It is a hot spot for both locals and tourists, offering, beyond the exquisite setting, excellent service and a creative cuisine. NICK KING Head Chef
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Their island-inspired menu and imaginative cocktails will surely delight every visitor. Add the panoramic ocean views and attentive staff, and you have the perfect recipe for a flawless evening.
MENUBARBADOS.COM
CASTAWAYS ST. LAWRENCE GAP CHRIST CHURCH
(246) 420-7587 info@castawaysbarbados.com instagram.com/CastawaysBarbados facebook.com/CastawaysBarbados LOCATE US | n˚2 on map | Page 134
11:00 a.m. to 3:00 p.m., on Saturdays and Sundays 5:30 to 9:45 p.m., Monday to Sunday (closed Mondays in low season) SUNSET HAPPY HOUR: 5:00 to 6:00 p.m., Monday to Sunday LUNCH:
DINNER:
Indoors – Open-air – Open-air (covered) Lunch – Dinner ATTIRE: Casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes (days and occasions vary) DINING:
SERVING:
SAMPLE MENU
> S M A L L P L AT E S A N D S A L A D S
> M A I N S
Home-made Meatballs — 26.00
Fisherman’s Catch of the Day — 55.00
served with melted mozzarella, garlic bread and our house marinara sauce
with jasmine rice, grilled vegetables and a tomato, caper and olive salsa
blackened flying fish layered with avocado cream, tomato and lime-cabbage coleslaw
with house marinara and melted mozzarella, served with lemon-roasted potatoes and a Caesar salad
— Bajan Tacos — 28.00
— Castaways Chicken Liver Pâté — 28.00
traditional Castaways family recipe garnished with caramelised onion chutney and served with toasted crostini
— Roasted Beet Salad — 30.00
red and yellow roasted beets, mesclun leaves, sorrel-flavoured goat cheese and maplebalsamic dressing
— Ceviche — 32.00
today’s catch with citrus, chive, cilantro, mixed vegetables and a drizzle of creamy coconut dressing, served with crispy green plantain chips
> PA S TA S Bajan Macaroni Pie (with a twist!) — 46.00 baked creamy pasta with cauliflower, ham, chives and 3 cheeses
— Shrimp Linguine — 64.00
— Chicken Parmesan — 56.00
— Slow-braised Oxtail — 56.00
cooked long and slow with Guyanese cassareep and spices, served with a corn, chive and bacon mash and a gratin de christophine
— Seared Yellowfin Tuna (rare) — 62.00
market-fresh with roasted garlic mash, grilled zucchini and sautéed cherry tomatoes, finished with a red pepper coulis and basil oil
— Grilled Beef Medallions — 68.00
premium teres major steak with roasted garlic mash, grilled vegetables and rosemary jus
> D E S S E R T S Salted Caramel Cheesecake — 24.00 swirled with salted caramel, served with chocolate sauce
shrimp, mushrooms, capers, white wine, marinated cherry tomatoes, fresh herbs and a touch of cream
— Castaways Chocolate Pot — 26.00
> P I Z Z A S *
— Locally Made Cheese Plate — 26.00
Classic Rita — 38.00
layers of chocolate brownies with white and dark chocolate mousse
fresh herbs, mozzarella and our house marinara sauce
Scotch bonnet-flavoured Cheddar, sorrelflavoured goat and Bajan blue, served with grape and golden apple chutney
roasted garlic, caramelised onions, olives, rocket lettuce, infused oil and slivered almonds with our house marinara sauce
* All our pizzas are rolled-out to order and are stone-baked.
— Garden Delight (vegan) — 48.00
— Bajan Style — 54.00
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. A 12% service charge will be added to parties of 10 or more. Prices and menu items are subject to change.
grilled chicken, plantain, bacon, red onion, mozzarella, a drizzle of pepper sauce and our house marinara sauce
2020 BARBADOS RESTAURANT GUIDE
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RESTAURANT
Caribbean / International / Seafood
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, PEDRO NEWTON Executive Chef
they have a private car park supervised by a parking attendant during business hours. If art is your passion, take a minute to browse the captivating works of art in their “On the Wall� art gallery curated by Vanita Comissiong.
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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 132
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
> D E S S E R T S 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
2020 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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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
INTERVIEW
TRUSTING A SKINNY CHEF: C H E F J A S O N G I T T E N S O F P R I M O TA L K S F O O D , F U S I O N A N D H E A LT H “It’s about being disciplined”, says Chef Jason Gittens.
T
— By Amie Watson
he head chef of Primo restaurant, the international bistro just past the entrance of the St. Lawrence Gap, has discipline in spades. He doesn’t drink. He doesn’t smoke. And he hasn’t eaten meat for more than 25 years. But that doesn’t stop him from sending out perfect plates of slow-roasted pork ribs with sweet sticky barbecue sauce and cheesy succotash grits; creamy fettuccine carbonara with bacon and mushrooms; and tender, steamed flying fish fillets stacked over a buttery mound of mashed cou-cou erupting from an okra and tomato broth below.
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Gittens has helmed the restaurant’s kitchen since less than a decade ago. But he’s been working in the building for more than 25 years, starting as a porter when the restaurant was called Pisces. Inspired by the former restaurant’s chefs, he used the money he made as a porter to put himself through culinary school, then headed off to work at a resort in St. Lucia, followed by stops in Philadelphia and New York before coming back to his home in Barbados and the head chef position at Pisces and then Primo. Discipline is also what gets him through six days a week in the kitchen. “My body is my temple and I keep it as healthy and clean as possible”, he says. “I don’t overdo it.” On his day off, he can be found mountain biking on the East Coast, watching basketball and spending time with his family. He steeps soursop leaves from a tree in his mom’s yard in hot water (“It’s good for the blood”, he says) and bay leaves for stamina
JASON GITTENS
Photography: Kenneth Theysen
Head Chef – Primo Bar & Bistro
(essential for long kitchen shifts, but also for a father of three). He loves fresh fruit smoothies (“just ice and fruit”, he says, like mango from his tree). And all that might be why he doesn’t look a day over 35. (He told me to “Shh!” when I asked him his age and then yelled it in shock.) It’s fine that he’s practically a monk, because that means more of his chicken liver pâté with red onion confit, coconut jumbo shrimp, crunchy fish and chips, lobster mac and cheese, jerk chicken Caesar salad and 10-oz. rib-eye for the rest of us. With a trusted team of more than 10 in the kitchen, he stands behind every plate he puts out. He’s a little in love with fusion cuisine, if you couldn’t tell. “The food is so clean. It’s original and combines nice flavours, taking this and that”, he says. “That’s what cooking is all about – experimenting. Everything is a marriage. Which flavours work well together.” Sometimes marriages have bumps, he admits, but you have
to find a way to make it work. That could mean tweaking a recipe, adding a little more spice or fresh herbs, or swapping out a sauce entirely, which he did for his sesameseared yellowfin tuna with coconut green curry, sticky rice, mango and tomato salad. “I used to serve it with a peppercorn sauce and mashed potatoes, which was alright”, he says, but the spice in the Thai curry and the sweetness of the mango salsa is better. Some dishes, however are perfect – and naturally light – just as they are. “My gumbo’s made from fresh fish stock, tomato paste, saffron, carrots, potatoes and at the end I sauté some fresh zucchini in olive oil with fresh mussels, scallops, fish and shrimp. I don’t use flour. It’s more like a bouillabaisse and I thicken it with okra”, says the chef. The same goes for his pickled octopus and breadfruit with tomato-chilli fondue. Tender pieces of octopus sit atop chunks of starchy,
2020 BARBADOS RESTAURANT GUIDE
naturally creamy breadfruit with thin strips of cucumber soused in lime juice. “Eating is so important. What you put in, you get out”, says Gittens, standing up from the breezy lounge area where we’ve been chatting before heading back to the kitchen to prepare for service. Some people say that you shouldn’t trust a skinny chef, but I’ll take Gittens’ food any day, and still feel just fine about ordering his flourless chocolate cake with chocolate mousse, chocolate ice cream and chocolate meringue for dessert. The view is spectacular and there’s no rush to leave. Besides, he’s disciplined enough for the both of us.
PRIMO BAR & BISTRO ST. LAWRENCE GAP CHRIST CHURCH
(246) 573-7777 www.primobarandbistro.com
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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 ANDRE REDMAN Head Chef
expansive glass wall allowing stunning uninterrupted views of the ocean. The trendy barlounge area is ideal for sipping cocktails or simply enjoying a light bite served by friendly and knowledgeable staff.
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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., Monday to Sunday
(246) 629-4557
DINING:
dine@cincinbarbados.com
SERVING:
LOCATE US | n˚4 on map | Page 126
Indoors – Open-air (terrace) Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music (check with us for details) BAR: Yes PARKING: Yes (valet parking) SAMPLE MENU
> B I T E S 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
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RESTAURANT
Caribbean Remix
W W W.C K B A R B A D O S .C O M
Cocktail Kitchen They say: ‘‘There ain’t no food with more flava’ and no rum sweeta’.” Put the two together and you get Cocktail Kitchen, the ultimate casual dining experience. Let the night move you, as you sip on their freshly made cocktails, under the stars, on the DAMIAN LEACH Chef / Co-owner
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.
Roast Breadfruit and Lobster
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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˚3 on map | Page 134
SAMPLE MENU
> SMALL BITES Range: 18.00 – 30.00
BBQ Pigtails flame grilled pigtails tossed in our gingerBBQ 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
tender pieces of seacat finished on the grill, served with pickled ground provisions, tomato salsa and pesto oil
— Roast Breadfruit and Lobster
fire-roasted breadfruit with lobster and salt fish, tobiko and Bajan pepper sauce aïoli
— 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 with a goat cheese-potato croquette and grilled onions
> MAINS Range: 40.00 – 90.00
CK Burger home-made beef burger, mozzarella, bacon, tomato salsa, balsamic-onion compote, crispy onion ring and fries
— Caribbean Seafood Curry
shrimp, lobster, mussels and pieces of fish in an aromatic Caribbean curry with coconut and kidney bean rice, mango chutney and crispy popadums
— Coconut- and Ginger-crusted Catch
pan-seared catch crusted with dehydrated coconut and ginger, accompanied by citrusscented yam purée and coconut-curry broth
> DESSERTS Range: 15.00 – 26.00
Chocolate and Hazelnut Brownie Bar rich brownie topped with dark chocolate and hazelnut mousse, toasted peanuts
— Coconut Bread Pudding
coconut bread pudding with rum-vanilla crème anglaise, sorrel-poached pineapple, cilantro-coconut crumble
— Spiced Banana Sticky Toffee Pudding
spiced banana cake soaked in toffee and topped with ice cream and caramel popcorn
Bajan-marinated Pork Tenderloin
— Ice Cream
Bajan-marinated pork tenderloin with herb creamed corn purée, spiced pineapple chutney and roast veg
> SIGNATURE COCKTAILS
— Bajan Braised Lamb Shank
braised lamb shank with cheesy breadfruit cou-cou, ginger- and honey-glazed carrots, roasted Brussels sprouts
— Parmesan Catch
baked in herb-Parmesan crust, garlic potato purée, pesto cream and tomato salsa
— Charred Jumbo Shrimp Risotto
chargrilled jumbo shrimp with creamy smoked herring and roast corn risotto, pickled mango
Mango Chow
available in a variety of flavours
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
Parmesan Catch
All prices are in Barbadian dollars and include government value added tax. A 12% service charge and a 2.5% tourism product levy will be added to your bill. Prices and menu items are subject to change.
Scotch bonnet-infused vodka, mango purée, fresh lime wedges, brown sugar
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RESTAURANT
International / Mediterranean / Seafood
W W W.C O R A L R E E F B A R B A D O S .C O M
Coral Reef Club Chef Hance Bannister and his team provide a high-quality dining experience at this attractive oceanfront restaurant. Guests dine in comfortable wicker chairs and enjoy imaginative dishes crafted with fresh fish and local produce. Hance keeps abreast of changes in the culinary world and as a result, Coral Reef Club, a member of Small Luxury Hotels of the World, HANCE BANNISTER Executive Chef
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welcomes many return guests who can’t get enough of the superior cuisine at this family-owned luxury hotel.
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 128
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
— 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
— Crispy Pork Belly — 52.00
> DESSERTS
sweet potato purée, apple chutney, crispy leeks, Madeira reduction
Deep-fried filo-wrapped banana fritter — 36.00
— 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
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
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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 9:30 p.m., daily
THE CRANE RESORT CRANE | ST. PHILIP
(246) 423-6220
DINING:
dining@thecrane.com
SERVING:
LOCATE US | n˚5 on map | Page 126
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
— Bistecca alla Fiorentina — 70.00 grilled 6-oz. rib-eye, asparagus, lemon wedges, rosemary-herb potatoes
— Caprese — 38.00
> PIZZAS
local tomatoes, fresh mozzarella, arugula, basil, balsamic reduction
olives, peppers, anchovies, onions, mushrooms, mozzarella, tomato sauce
— 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
Napoletana
— small 32.00 — large 42.00
— Frutti di Mare smoked salmon, mussels, clams, calamari, shrimp, mozzarella, Bajan pepper sauce and tomato sauce — small 36.00 — large 46.00
— Toscana ham, Italian sausage, pepperoni, mozzarella, tomato sauce — small 36.00 — large 46.00
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
2020 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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FOOD RECIPE
Pan-fried Red Snapper with Seared Watermelon and Mango Coulis Serves 2 INGREDIENTS Mango Pickle ½ ripe mango, peeled and chopped into ¾-inch cubes ½ tsp. (2 g) minced cilantro ¼ Scotch bonnet or other finely chopped hot pepper ¼ tsp. (1 g) coarse kosher or sea salt Juice of half a lime
Mango Coulis ½ cup (125 g) diced fresh mango 1 ½ tbsp. (22 ml) lime juice 1 tsp. (5 g) grated lime zest
PA N - F R I E D RED SNAPPER W I T H S E A R E D WAT E R M E L O N AND MANGO COULIS
Sugar to taste
Seared Watermelon Two ½-inch (1 cm) thick wedges or 4-inch (10 cm) diameter circular slices of watermelon
Pan-fried Red Snapper 2 tbsp. (30 ml) olive oil ½ tsp. (2 g) salt Pinch of black pepper
by Chef Hance Bannister of the Coral Reef Club
Chef Hance Bannister says this recipe is easy. “It’s just pan-fried snapper, seared watermelon, mango in salted lime juice and a puréed mango dressing”, says the mild-mannered chef who’s worked
4 long, thin slices of cucumber cut on a mandoline and rolled up, optional, for garnish Microgreens, optional, for garnish
at the Holetown resort for more than 25 years.
tarting as a server when he was 19, Bannister worked his way up to training chef, commis, junior sous, head chef and finally executive chef, the position he’s held for the past six years. So to him, adding (optional) cheffy touches like the cucumber rollups, the watermelon cutouts and the lime-green parsley oil really are easy. For the rest of us, perhaps not so much. When he came up with it, he was dreaming of something fresh, light and summery. “I like the vibrancy of it. When you eat it, it should remind you of the Caribbean”, he says. An admirable goal, but Bannister will forgive you if you just make the pan-fried fish and mango coulis, skip the rest and call it lunch. Besides, if you became as excellent a chef as him, there’d be less reason to the Coral Reef Club to enjoy his seafood-heavy, daily changing menu. That would be the real shame.
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skin on
MENUBARBADOS.COM
Photography: Kenneth Theysen
S
Two 5-oz. (140 g) red snapper fillets,
HANCE BANNISTER Executive Chef – Coral Reef Club
Instructions 1. Combine all the ingredients for the mango pickle in a bowl and adjust seasoning to taste by adding more salt, chilli pepper or lime juice, as needed. 2. Set aside for at least 2 hours to marinate. 3. Combine all the ingredients for the mango coulis, except the sugar, in a blender or food processor. Taste and add a sprinkle of sugar if needed. Strain into a bowl or container using a sieve or cheesecloth. 4. Sear the watermelon in a non-stick pan for abut 1-2 minutes on each side until slightly caramelised. 5. Rinse the fish and pat dry with paper towels. 6. Season the flesh side only with the salt and pepper. 7. Heat the olive oil in a sauté pan over medium-high heat. 8. Place the fish in the pan skin-side down. Cook the snapper for 1 minute, or until the skin releases easily from the pan, then reduce the temperature to medium for 2 minutes more, or until the skin becomes crispy and golden (see Chef’s Tips). 9. Flip the snapper carefully with a spatula and cook for 1-2 minutes more, depending on the thickness of the fish, or until the fish is cooked through. 10. Check for doneness by using a fork to peek at the centre of the fish. It should be barely flaky and opaque. 11. To serve, place a watermelon slice or wedge on each plate and top with the fish, skinside up. Scatter the cucumber rolls, pickled mango cubes and microgreens around the fish.
CHEF’S TIPS 1. Use thick pieces of red snapper so that the fish won’t cook through before the skin becomes crispy. 2. Barracuda and sea bass are good substitutes for red snapper in this recipe, says Bannister, but you can use any kind of thick, skin-on fish. At the Coral Reef Club, Bannister uses as much local fish as possible, from amberjack to flying fish, kingfish, mahi-mahi and grouper. 3. Use an under-ripe mango for the pickle and a very ripe mango for the coulis. “The riper, the better”, he says.
MAKING IT CHEFFY 1. You can grill the watermelon to give it attractive grill marks. 2. If your watermelon isn’t too wide, cut a circular slice instead of a wedge. Then, after grilling or searing, use a cookie cutter, pastry piping tip or sharp paring knife to cut a few small circles from it to decorate the plate. Fill the holes with the mango coulis, paper-thin rolled up cucumber slices and parsley oil made by blanching parsley leaves, blending them with oil and straining the bright green oil. 3. Or, “if you want to get really cheeky”, says Bannister, use a kitchen torch to caramelise the watermelon instead of searing or grilling. “You can also sprinkle it with a tiny bit of sugar to brûler it if you use a torch.”
THE SECRETS TO CRISPY SKINNED FISH 1. Salt only the fleshy side of the fish, not the skin. Salt draws out moisture, so if you salt the skin, you’ll end up quasi-steaming the fish or having to cook it for longer, resulting in overcooked fish. 2. When you add fillet skin-side down to the hot oil, gently push down on the top with your fingers or a spatula so the skin doesn’t wrinkle underneath and create air pockets, resulting in some crispy parts and some gelatinous parts. 3. How do you know when it’s time to flip the fish? “It’s a matter of touch”, says Bannister. “When you put the fish skin-side down, it tends to stick to the pan, but when the skin starts to cook, it should start to move around.” That should happen after about a minute or two. That’s when you should reduce the heat to medium or medium-low and continue cooking and pressing down gently for another two minutes or so. Peek underneath to see if the skin is crispy enough and then flip it over to finish it off.
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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 LARRY ROGERS Executive Chef / Co-owner
Michelle Rogers, who are responsible for some of Barbados' most iconic restaurants, including Olives, La Terra, Primo and Cin Cin. Dockside embodies the quintessential essence of bistronomy. Set in the stunning Port Ferdinand Marina, its organic ubermodern chic blends seamlessly with the relaxed edge of water feel – the perfect backdrop for an evening of playful sophistication and enchanted elegance.
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DOCKSIDE PORT FERDINAND LUXURY RESORT AND RESIDENCES SIX MENS | ST. PETER
(246) 232-2363 dine@docksidebarbados.com
LOCATE US | n˚6 on map | Page 126
DINNER:
6:00 to 10:00 p.m., Monday to Saturday 11:00 a.m. to 3:00 p.m.
SUNDAY BRUNCH:
DINING: Indoors (air-conditioned) – Open-air (covered) SERVING: Dinner – Sunday brunch ATTIRE: Elegantly casual ENTERTAINMENT: Live music (select nights) BAR: Yes PARKING: Yes (valet parking)
SAMPLE MENU
> S M A L L P L AT E S Range: 35.00 – 52.00
Chicken and Duck Liver Parfait onion marmalade, Melba toast
— Burrata Mozzarella
fresh fig compote, spiced tomato fondue, nutty basil pesto, toasted crostini
— Pan-fried Veal Sweetbreads
with mushrooms, asparagus, pearl onions and baby spinach in a Madeira glaze
— 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
Rabbit Ballotine with sage and onion stuffing, prosciutto, drunken prunes, sherry glaze-sautéed spinach, Parisienne potatoes
— Veal Milanaise
picatta butter, sautéed spaetzle with red onion, zucchini and Parmesan
— 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
— Fritto Misto
> R AW B A R
tempura shrimp, scallops, calamari, white fish, asparagus, zucchini with Caesar-tartar dip
Introducing a Raw Bar Featuring Fresh Seafood
with ricotta, cherry tomatoes and gremolata in a sticky reduction
> S W E E T P L AT E S
> L A R G E P L AT E S
White Chocolate Panna Cotta
— Oxtail and Porcini Ragu Pappardelle
Range: 69.00 – 120.00
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
serving oysters, crudo, escabeche, sashimi and sushi
Range: 32.00 – 40.00
with fresh raspberry coulis
— Pavlova
with whipped cream, stewed guava and summer fruits
— Espresso Icebox Cake
with a praline mascarpone
— Rich Dark Chocolate Mousse with coffee cream
— Chicken Breast
All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill and a 15% to parties of 8 or more. Prices and menu items are subject to change.
pan-baked with Provençal vegetables, black olives, baby potatoes, thyme jus
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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 ALISHA DAWN STOUTE
grown on the island. ECO is proud to support local businesses and individual growers.
Executive Chef
Working together with fishermen and farmers, they’re creating a true farm, gully and sea-to-table restaurant experience.
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MENUBARBADOS.COM
ECO
8:00 to 10:30 a.m., Wednesday to Saturday 12:00 noon to 3:00 p.m., on Fridays DINNER: 6:00 to 8:00 p.m., on Mondays, Wednesdays and Thursdays, and from 3:00 to 7:00 p.m., on Saturdays SUNDAY BRUNCH: 9:30 a.m. to 2:30 p.m. BREAKFAST:
TENT BAY ST. JOSEPH
(246) 433-9450 reception@ecolifestylelodge.com
LUNCH:
Open-air (covered) Breakfast – Lunch – Dinner – Sunday brunch ATTIRE: Casual BAR: Yes ENTERTAINMENT: Live music (weekly) PARKING: Yes DINING:
SERVING:
LOCATE US | n˚7 on map | Page 126
SAMPLE MENU
> SAMPLE BRUNCH
> S A M P L E D I N N E R
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.
2020 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, RHEA GILKES Chef
reflected in the four natural elements. Sweeping floor-to-ceiling views of the West Coast of Barbados create a stunning visual backdrop, while the state-of-the-art retractable roof lets the night sky create an unforgettable atmosphere. Fusion Rooftop can also accommodate weddings, private and corporate functions. Its comfortable multi-use areas – hosting up to two hundred and fifty guests – make it the perfect venue for parties or social gatherings.
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FUSION LIMEGROVE LIFESTYLE CENTRE HOLETOWN | ST. JAMES
(246) 271-1258 reservation@ fusionrooftop.com
LOCATE US | n˚3 on map | Page 128
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 — 39.00 wok-tossed calamari, chives, onions and peppers
— Chicken Manchurian — 39.00
wok-tossed chicken, ginger, garlic and coriander
— Home-made Pork Gyoza — 39.00 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 Panko Chicken Supreme — 72.00 breaded with panko, filled with button mushrooms and Cheddar cheese, served with butter-roasted market vegetables
— Red Thai Curry
market-fresh vegetables simmered in home-made red curry and coconut milk, served with basmati and wild rice — vegetable 67.00 — chicken 70.00 — fish 72.00 — shrimp 75.00
— Catch of the Day — 75.00
marinated with yogurt and toasted spices, served with tempura sweet potato-corn purée and tarragon salsa
Smoked Shrimp Tagliatelle — 78.00 hand-made pasta and asparagus tossed in white wine 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
— Tamarind and Black Curry Pork Tenderloin — 89.00
sous-vide in tamarind and black curry, served with carrot and red lentil mash
— 6-hour Braised Local Lamb Shank — 99.00
with saffron-dusted Israeli couscous, herbs, toasted almonds and sultanas, jus au naturel
— 8-oz. Filet Steak — 110.00
chargrilled, served with Hasselback potatoes covered in bleu cheese sauce and steamed market vegetables
— Saffron Caribbean Lobster — 125.00 crispy lobster tail, saffron-cream sauce, garlic-tossed mushrooms, snake beans and asparagus
> 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
2020 BARBADOS RESTAURANT GUIDE
All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.
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RESTAURANT
Caribbean / 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. AVION CAINE
While exquisite dishes may be part of the Hugo’s experience, the eclectic and chic décor,
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 126
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
2020 BARBADOS RESTAURANT GUIDE
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C O C K TA I L R E C I P E
TIDES FRUIT SALAD by Bartender Delano Small of The Tides Restaurant
So named because it uses nearly all the fruit flavours behind the bar, this layered cocktail should be served in a tall glass, Photography: Kenneth Theysen
so that you end up with a choose-your-own-
“
Y
ou get a cocktail with a variation of colours, tastes and flavours”, says bartender Delano Small, as whisps of green melon liqueur sink slowly into the sunset hues of the blended pineapple and apple juice on top and strawberry and passion fruit purées on the bottom. Your cocktail adventure also depends on when you decide to bite into the crunchy, caramelised local cane sugar that enrobes a garnish of diced pineapple, apple and strawberries, carefully balanced on a skewered slice of lemon above the glass. Thanks to the layering and the variety of juices, you don’t get a rush of alcohol, says Small, who’s been working at The Tides for almost three years. “I always tell people you shouldn’t have to drink alcohol like it’s medicine. It’s something you should enjoy.”
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adventure type of experience based on how deep you plunge your straw.
Small enjoys the freedom given to the bartenders at The Tides, where the cocktail menu is a collaborative effort. They come together each fall to create the seasonal drinks menu for the prestigious restaurant, known for its top-notch service, quality food and panoramic view. More than just a delicious drink, this sippable fruit salad is also fun to watch Small make – there’s a frying pan and kitchen torch involved. It’s also the kind of drink that guests see passing by their table, barstool or lounge sofa and suddenly everybody wants one. If you don’t have a kitchen torch at home, you can melt the sugar over the diced fruits on the stove, but if that still seems like too much effort, better to just come to The Tides and let a professional handle it.
MENUBARBADOS.COM
DELANO SMALL Bartender – The Tides Restaurant
Tides Fruit Salad Makes 1 cocktail
INGREDIENTS ¾ oz. strawberry purée ¾ oz. passion fruit purée ½ oz. fresh lime juice 1 oz. vodka 2 oz. pineapple juice 1 oz. apple juice ½ oz. each diced pineapple, green apple and strawberries 1 tbsp. coarse cane sugar 1 wedge each of orange, pineapple and strawberry, to garnish 1 slice lemon 1 capful melon liqueur
Instructions 1. Pour the strawberry purée into your tallest glass then fill it with ice. 2. Add the passion fruit purée and lime juice followed by the vodka, pineapple juice and just enough apple juice to top. 3. Using a long spoon, stir the ice gently to blend the colours a little. 4. Place the diced fruits for the garnish in a small skillet or heatproof dish and sprinkle with cane sugar. 5. Use a kitchen torch to caramelise the sugar on top of the fruits, until it’s golden brown. Or, heat the skillet over medium-high heat and stir until the sugar melts and caramelises, about 1 to 2 minutes. 6. Skewer the orange, pineapple and strawberry wedges onto a small bamboo skewer followed by a circular slice of lemon so that the lemon creates a bed for the caramelised fruits. Place the sugar-coated fruits on top of the lemon. 7. Pour a capful of melon liqueur into the drink, then balance the skewer of caramelised fruits on top of the glass. 8. Add a (compostable) straw and enjoy!
BARTENDER’S TIPS 1. The trick to making this cocktail is to build it from the bottom up, adding one ingredient at a time to create the layered effect. 2. Don’t rush the cocktail sunset by stirring too much after adding the apple juice. 3. Ice helps keep the thicker red purée on bottom and the golden juices on top. 4. You can buy frozen purée, which comes sweetened, or make your own by muddling or blending strawberries or passion fruit seeds with sugar and water. Strain out the fibrous passion fruit seeds before using.
2020 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 ANNA PIRRELLI Co-owner
restaurants in the Caribbean” and in the New York Times’ Frommer’s review as “a restaurant where the chef ’s light touch is ideal for tropical dining, an Italian experience not to be missed!”. Enjoy a casual lunch or a magical candlelit evening where Anna, Leo and Alessandro welcome you, while the Italian chef delights your senses with tantalising dishes.
LEO VALENTE Bartender / Co-owner
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IL TEMPIO FITTS VILLAGE ST. JAMES
(246) 417-0057 iltempio@yahoo.com
12:00 noon to 2:30 p.m., closed Mondays 6:00 to 10:00 p.m., closed Mondays HAPPY HOURS: 4:00 to 6:00 p.m., daily AND 4:00 to 7:00 p.m., on Fridays and Sundays with complimentary finger food SEPTEMBER: Closed LUNCH:
DINNER:
DINING: Open-air SERVING: Lunch
LOCATE US | n˚4 on map | Page 128
– 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
Salsiccia alla Veneziana con Risotto ai Funghi
fresh ‘dolce latte’ mozzarella with 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
home-made mild spicy Italian sausages in an onion and white wine sauce, served with a saffron and mushroom risotto
— Costolette di Manzo con Spinaci 12-hour braised beef short ribs in a red wine and tomato sauce, served with spinach soufflé, mushrooms, sweet peppers and onions
— Frittura di Gamberoni e Calamari deep-fried jumbo shrimp, calamari and fish served with green salad, rocket and red cabbage
thinly sliced raw beef filet, Parmesan and aged balsamic vinegar
— Cacciucco alla Livornese
> PA S TA S
seafood soup with calamari, shrimp, mussels, clams and fish, served in a tomato sauce with garlic croutons
Range: 49.00 – 59.00
Agnolotti con Pere e Gorgonzola home-made pasta stuffed with pear and Gorgonzola cheese in a cream-walnut sauce
— Ravioli agli Asparagi in Salsa Caprese home-made pasta stuffed with ricotta cheese and asparagus in a light tomato sauce with sweet basil
> DESSERTS Range: 20.00 – 32.00
Il Classico Tiramisù classic home-made tiramisù
— Gelato Affogato al Rum e Caffe home-made ice cream served with rum or hot coffee
— 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 served hot
— 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
2020 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. LASANDRA MEDFORD Senior Sous-chef
“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, from their very own local farms (Future Green Farms). Beside their exquisite regular menu, Lemongrass takes pride in offering delicious options for customers with special dietary requirements and needs.
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MENUBARBADOS.COM
LEMONGRASS LIMEGROVE LIFESTYLE CENTRE HOLETOWN ST. JAMES
(246) 271-8265 reservations@lemongrassbarbados.com
LOCATE US | n˚5 on map | Page 128
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 M A L L D I S H E S 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)
> S O U P S 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
> F R O M T H E W O K *
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.
> N O O D L E S A N D R I C E 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
> F R O M T H E G R I L L 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
2020 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 ART TAYLOR Owner
in historic Carlisle Bay, the best beach in Barbados. The big walk-in tank provides stimulating entertainment for kids and adults alike. Beach lounge and umbrella rentals are available. There are jet ski and water sports operators out front along with good parking and wheelchair access. Speedboat pickup from the West Coast can be arranged. Beachy by day, peachy by night.
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MENUBARBADOS.COM
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 130
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 piano quartet (five nights a week in season) BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> S TA R T E R S
Fresh Lobster
deep-fried, served with a mini-salad and a dipping sauce
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:
deep-fried, served with a mini-salad and a dipping sauce
— small 115.00 — medium 145.00 — large 180.00
Lobster Spring Rolls (2 pieces) — 32.00 — Conch Samosas (6 pieces) — 36.00 — Crab Backs (2 pieces) — 44.00 grilled with a Parmesan crust
> SOUPS Conch Chowder a traditional St. Vincent recipe with callaloo — small 28.00 — large 38.00
— Lobster Bisque reduced lobster stock, vegetable purée, herbs and spices, Old Brigand rum, wine, cream and lobster pieces, served with freshly baked baguette — small 34.00 — large 44.00
> SALADS Garden Salad — 34.00 — Caprese Salad — 40.00 — Greek Salad — regular 42.00 — with local cold smoked salmon 48.00
> 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 — Classic Tuna Niçoise — 65.00 with fresh yellowfin tuna
— Lobster Thermidor — small 150.00 — medium 175.00
an all-time classic cooked in a cream sauce with mustard and Cognac
— Big Lobster Central Platter ( for two or more persons)
good economy for the adventurers, crab pickers will know! — 68.00/pound — additional plate charge per person 20.00
> MAINS Catch of the Day — 66.00 served with choice of rice or spicy chips
— Steak — 88.00
10-oz. U.S. rib-eye, served with choice of rice or spicy chips
> E N D E R S Home-made Ice Creams — Great Desserts — Coffees and Liqueurs
Kids’ and vegetarian meals available on request. We offer reduced prices for lunch which features solo jazz pan and vocals.
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.
We feature a new smoker’s lounge and an open deck next to the band.
2020 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 ROY CUMBERBATCH Restaurant Manager
Caribbean influences, along with Lone Star’s much loved classics. Visit them for an exquisite breakfast served right on the beach, and try their Sunday lunch: always a must‌ some things never change! In the evenings, enjoy a rum sour at sunset or an after-dinner glass of champagne at their spectacular cocktail lounge.
WAYNE KNIGHT Head Chef
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MENUBARBADOS.COM
LONE STAR LONE STAR BOUTIQUE HOTEL 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
DINING:
info@thelonestar.com
SERVING:
LOCATE US | n˚6 on map | Page 128
Open-air (covered) Breakfast – Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes (valet parking) 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
Pan-seared Chicken Breast
poached egg, red onion and Parmesan
sweet corn and mascarpone risotto
— Open Ravioli wild mushroom and butternut squash, balsamic beurre noisette — Thai Coconut and Seafood Soup — Yellowfin Tuna Tartare
sesame, pickled ginger, wakame salad
— Crispy Coconut Prawns
sweet mango-chilli sauce, herb salad
> LO N E S TA R C L A S S I C S Range: 80.00 – 92.00
Classic Home-made Shepherd’s Pie — Shredded Aromatic Duck pancakes, cucumber, spring onions,hoisin sauce
— Frenched Chicken Breast
white beans and chorizo cassoulet
— Surf and Turf Beef Filet and Prawns garlic roasted new potatoes, local greens, sauce bavaroise
— Herb-crusted Rack and Braised Shoulder of Lamb potatoes au gratin, French beans, Madeira jus
— Grilled American Black Angus Rib-eye (10-oz.) potato purée, mushrooms, green beans and crispy onions
> F I S H Range: 88.00 – 95.00
— Lone Star Chicken Curry
Beer Battered Atlantic Cod
basmati rice, poppadums, mango chutney and raita
— Blackened Fresh Market Fish
— Prawn Thai Green Curry coconut rice, coriander
> PA S TA S A N D R I S OT TO S Range: 70.00 – 88.00
Spaghetti Carbonara — Seafood Risotto — Prawn Linguine cherry tomatoes, parsley and chilli
— Saltfish and Scotch Bonnet Risotto
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
— Grilled Mahi-mahi
herb-crushed new potatoes, wilted greens, papaya and orange relish
— Grilled Yellowfin Tuna
warm crab and potato salad, grilled shrimp
2020 BARBADOS RESTAURANT GUIDE
All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.
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INTERVIEW
FAMILY TIES:
C H E F AV I O N C A I N E O N E X P E C TAT I O N S A N D I N S P I R AT I O N F O R H I S C O O K I N G AT H U G O ’ S Chef Avion Caine has a lot to live up to in terms of cooking. — By Amie Watson
H
is mom is the proprietor and chef of Jeff Cozy Bar, located opposite Brandons Beach in Deacons, where he grew up. “I started cooking because of her”, says the young chef as we chat in the mercifully air-conditioned lounge of Hugo’s, a sparkling high-end beachside restaurant with an upper deck and patio that opened in December 2017 in Speightstown.
“My mom had a cook shop. It’s like a rum shop that serves food”, he says. Caine grew up peeling vegetables while she put out plates of Bajan classics like pork souse, cou-cou, rice and peas and macaroni pie. “I did the majority of the knife work, but the seasoning was up to her. In her kitchen, I’m the commis and she’s the chef. And sometimes tasting was up to me”, he jokes. Caine may have started cooking because of his mom, but his style has always tended a bit more upscale. When he was twelve, she left on vacation and he took over cooking for the family. “The first dish I did was a roast chicken with a mushroom stuffing. I read it in a cookbook. The whole family came over.” It might not have been mom-quality, but his
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family was impressed enough to let him keep cooking for the next two weeks that mom was away. After that, he never stopped. Now half of her cook shop kitchen is devoted to Caine’s own experiments – gels and foams and techniques that are a far cry from his mom’s home cooking. But his mom has always been a tough critic, he says, and her tastes became Caine’s model for what it means to cook good food. “My mom was always the person in the family who pulled everybody together. She did the cooking at family functions. She used to tell me all the time, if you’re a big chef, you need to taste your food. I always try to match my flavours for hers”, he says. So even though Caine’s menus feature fine dining fare, his
MENUBARBADOS.COM
mom’s influence can still be felt at Hugo’s. Take his octopus carpaccio with cucumber pickle, a corn- and rice-flour fried tentacle, a savoury breadfruit crumble and a textbook aïoli punched up with cumin. “That’s inspired by the cook shop”, he says. “I also do a plantain salad with roasted peppers, cilantro and a lime dressing.” The fresh turmeric in the dressing makes for a pungent counterpoint to the sweet chunks of plantain in the all-Bajan dish. But the crisp-skinned barracuda with chimichurri-marinated yam and sweet cherry tomatoes poached in a cinnamon-spiked tomato consommé then peeled and served with roasted asparagus and champagne beurre blanc is all Caine.
AVION CAINE
Photography: Kenneth Theysen
Head Chef – Hugo’s Barbados
The bestselling chicken masala is classic Caribbean curry: cumin, coriander, cardamom, tomatoes, lemongrass, garlic, ginger and coconut milk make a tikka spice paste that coats succulent chicken breast and comes with pappadams, raita and saffron basmati. “The majority of our guests are British”, he says, explaining the popularity of the comfort food dish. His mom has come to the restaurant. “She likes pasta with seafood, gluten-free”, says Caine. That’s part of why he made sure that his menu could accommodate dietary restrictions, by aiming to never have to switch out more than one item from a dish. “We had an herb-crusted barracuda with couscous and grilled zucchini, so I can replace the flour in the crust with rice
noodles and the couscous with potatoes. And the bulgur and peas are a vegan option.” Traditional rice and peas would be naturally vegan too, but he wanted to up the nutritional value of the dish and incorporate more superfoods, says Caine. Caine still eats his mom’s food once a day before or after work. “Her souse is the best in the world”, he says. “It has a depth of flavour. She uses pork shoulder and belly and ears, tongue, feet.” Despite the family pressure, Caine might be his own toughest critic. While he doubts he’ll ever make a souse as good as hers, his snapper had the crispiest, crunchiest skin of any seafood dish I’ve eaten on the island (served with incredibly finely brunoised tomato and red onion salsa with minced lemongrass).
2020 BARBADOS RESTAURANT GUIDE
But as fancy as his own culinary creations can get, he always comes back to making each dish taste good. If he had to choose a last meal, it’d be his mom’s cheesy, spicy, tuna casserole. “I can’t do it like hers. In terms of flavours, she’s awesome.” Having not tried his mom’s tuna casserole, I can’t say for sure, but I’m fairly certain he’s been an excellent student.
HUGO’S BARBADOS SAND STREET SPEIGHTSTOWN ST. PETER
(246) 624-4846 www.hugosbarbados.com
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RESTAURANT
Fusion
W W W. PAVA O B A R B A D O S .C O M
Pavão BARBADOS
Remarkable courtyard dining. Barbados’ newest fine dining restaurant promises a unique and remarkable experience, by day or night. An enchanting atmosphere which features ethically harvested Amazonian pergola, set on locally quarried limestone and shaded by century-old mahogany trees creates an unparalleled Caribbean dining setting. Sip TREVON STOUTE
phenomenal cocktails while exciting your senses with sensational food from Pavão’s
Executive Chef
award-winning executive chef and culinary team. Join them for breakfast with the peacocks, high tea, brunch, infamous Sunday platters, bistro lunch or dinner, because you deserve remarkable!
SEAN CUMMINGHAM Corporate Chef
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PAVÃO SWEETFIELD MANOR BOUTIQUE HOTEL BRITTONS NEW ROAD BRIDGETOWN ST. MICHAEL
(246) 429-8356 reservations@sweetfieldmanor.com LOCATE US | n˚3 on map | Page 132
8:00 to 10:00 a.m., on Sundays 9:00 a.m. to 2:00 p.m., on Saturdays BISTRO LUNCH : 11:30 a.m. to 3:30 p.m., Wednesday to Friday SUNDAY LUNCH: 11:30 a.m. to 2:30 p.m. AFTERNOON TEA: 2:00 to 5:00 p.m., on Saturdays DINNER: 6:00 to 10:00 p.m., Wednesday to Sunday BREAKFAST: BRUNCH:
Open-air (covered) Breakfast – Brunch – Lunch – Tea – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> THE COURTSHIP / APPETISERS Under Pressure* — 24.00 compressed spice-infused cantaloupe carpaccio with crispy prosciutto crumble, Gorgonzola cream and baby arugula
— Mahārājān Crêpe* — 30.00
frizzled hand-made lemongrass crêpe stuffed with curried chicken, topped with mango-raisin chutney and savoury coconut reduction
— Saigon Duck Pudding — 32.00
Hand-made Asian-style rice paper dumpling stuffed with shredded five-spice duck confit, sautéed carrots, red cabbage, ginger- and hoisindrizzled with crunchy chilli-garlic-rum compote and fresh curled scallion
— Sopa de Creme de Amêijoas — 34.50
our house mussel, clam and lobster chowder, made with a sweet potato and coconut chowder base and saffron, served with a chive-tea biscuit
Low and Slow Pork Ribs* — 70.00 savoury and sweet slow-cooked bone-in pork back ribs served on crispy garlic risotto with port-thyme-brown sugar sauce and honeycharred Scotch bonnet pepper
— Agneau Arabe* — 70.00
Moroccan spice-infused lamb rack served with Casablanca couscous, cherry tomato confit and ground provision stew
— Twisted Fish* — 70.00
savoury rice flour-battered seasonal whole fish catch served with sweet potato and yam croquettes, house tartar sauce, spicy pineapple relish and tropical coleslaw
— Festa de Gaúcho — 99.00
grilled, dry-aged certified Angus prime rib-eye steak served with forked tarragon potato, crispy Parmesan onion ring, poached asparagus and red wine-rosemary jus
— Jumbo Coconut Prawn Cocktail— 39.50
> SWEET ENDINGS / DESSERTS
served with our spicy pineapple salsa and parsley yogurt
Rum-Raisin-Carrot Cheesecake — 22.00
— Dutch East Indies Sashimi* — 39.50
Indonesian mango, coconut and sweet snow pea coleslaw with citrus vinaigrette, local tuna sashimi and wasabi sphere
> THE DANCE / MAINS Chargrilled Catch of the Day — 55.00 sweet potato Pont Neuf, petite salade verte and coconut-crusted plantain served with our special Manor tartar sauce
— Bajan Confit* — 60.00
green salt crispy duck leg confit with wild rice, aromatic sautéed bok choy, lentil-bora bean ragu and orange-ivy sauce
— Pasta di Mare — 64.00
seared mammoth scallops and seared prawns served on Italian linguine with San Marzano tomato ragout, chopped Caribbean seacat, grilled lemon and crispy basil
rich layers of our carrot cake and cheesecake with salted caramel
— Flourless Chocolate Medallion* — 24.00 a rich Belgian chocolate flourless medallion served with coconut sorbet and chocolate ganache
— Manor Mousse — 24.00
our dark Belgian chocolate mousse layered above rum-soaked honey cake and vanilla crème brûlée, this signature dessert is finished with a peacock biscuit
— Manor Pillow — 24.00
chocolate sponge and ice cream sandwich covered with passion fruit French meringue
* Gluten-free. Spicy.
2020 BARBADOS RESTAURANT GUIDE
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.
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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 ASHNED FELIX Executive Chef
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delicious and healthy options that cater to a wide variety of dietary needs, including gluten intolerance or sensitivity and other allergies.
MENUBARBADOS.COM
PEPENERO LIMEGROVE LIFESTYLE CENTRE HOLETOWN ST. JAMES
(246) 537-6376 pepenerobarbados@gmail.com
LOCATE US | n˚7 on map | Page 128
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
> S A L A D S A N D S O U P 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
> P I Z Z A S 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
> M A I N S 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.
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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
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 JASON GITTENS Head Chef
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by the sea. Eat, drink and relax in a chic setting overlooking the picturesque bay. And don’t forget to look out for turtles!
MENUBARBADOS.COM
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˚4 on map | Page 134
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
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RESTAURANT
Breakfast / French / Healthy CafĂŠ
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
One visit is never enough at Relish, as their already exquisite menu is always being updated with new, creative dishes. Owner and internationally acclaimed Chef Michael Hinds combines the best of his local roots and global exposure to create unique and distinctive flavours in every dish. His menu offers lots of healthy options and fuses island inspired ingredients MICHAEL HINDS Chef / Owner
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and world flavours, so that there’s a perfect dish for everyone. Private chef dinners, speciality event catering and management services are also available.
MENUBARBADOS.COM
BREAKFAST AND LUNCH (DECEMBER TO APRIL):
RELISH LIMEGROVE LIFESTYLE CENTRE HOLETOWN ST. JAMES
(246) 537-0077 michael@terasubarbados.com
LOCATE US | n˚8 on map | Page 128
9:00 a.m. to 7:00 p.m., Monday to Saturday and 9:00 a.m. to 3:00 p.m., on Sundays BREAKFAST AND LUNCH (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 DINNER: 6:30 to 9:30 p.m., Thursday to Saturday DINING: Indoors (air-conditioned) – Outdoors (courtyard) SERVING: Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes SAMPLE MENU
BR EA K FA ST
DINNER
Relish Round’ the World
> S TA R T E R S
Range: 40.00 – 45.00
Range: 30.00 – 42.00
– Caribbean – English – American – South American – Italian
Red Curry Soup
Range: 20.00 – 35.00
microgreens, sesame-soy dressing
– British – classic croque-monsieur – the BLT – grilled veggie pita
serrano ham, Caribbean flavours
— Breakfast Sandwiches
— Waffles
Range: 35.00 – 50.00
– Cajun steak – chocolate – crispy chicken LUNCH
Soup, Appetizers and Salads Range: 26.00 – 50.00
– roasted pumpkin chowder – bruschetta – garnished duck and pistachio pâté – Relish Caesar salad – niçoise salad
— Sandwiches
Range: 26.00 – 45.00
– Angus BBQ steak – oak-smoked salmon – roasted turkey and cranberry – flying fish
— Hot Plates
Range: 50.00 – 60.00
– roasted Atlantic salmon – fillet of ruby snapper – West Indian mild chicken curry – penne pasta
foie gras, lychee and glass noodles
— Carnaroli Risotto
mushrooms, truffle, Parmesan
— Crispy Duck Salad
— Seared Sea Scallops
— Blue Swimmer Crab Cakes sriracha mayo, red oak salad
— Roasted Red Onion and Plum Tomato Tart caramelised Crottin de Chavignol
> M A I N S Range: 55.00 – 85.00
Tapenade-crusted Ruby Snapper niçoise salad
— Roasted Yellowfin Tuna wilted greens, black garlic mash, jus à la Parisienne
— Thai Seafood Curry
tiger prawns, steamed pak choi, fragrant jasmine rice
— Braised Beef Short Ribs
vanilla parsnips, caramelised onion pomme purée
— Saddle of Lamb
whipped yellow corn, spinach and pine nut gateaux
— Roasted Breast of Chicken fettuccine, mushroom fricassee, heirloom tomatoes
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.
— Graffiti Aubergine Confit
spiced puy lentils, rocket salad
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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 SHERNELL MILLER Head Chef
alike. Buffered by the sea and the iconic rock formations of Bathsheba, Round House is a cordial 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 126
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
Island Club Sandwich
Range: 16.00 – 30.00
local organic grilled chicken, cheddar, bacon, pineapple, lettuce, mustard aïoli
SMALL PLATES TO SHARE Flying Fish Pâté diced onion, fresh lime, crostini
— Baked Rum-nut Brie Mount Gay rum, cane sugar, walnuts
— Round House Burger 8-oz. house-made burger, chipotle aïoli, house-cured pickle and hand-cut fries
— Breadfruit Poppers
> M A I N S
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
> S A L A D S Range: 24.00 – 38.00
Caribbean Winter Salad beets, walnuts, oranges, ParmigianoReggiano and our citrus vinaigrette
— Quinoa Salad feta, candied beets, apple, cucumber, raisins, radish, fresh mint and our house herb oil
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
> D E S S E R T S Range: 14.00 – 18.00
— 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
> S A N D W I C H E S
our classic home-made favourite
home-made with bananas from our own trees
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
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Photography: Kenneth Theysen
C O C K TA I L R E C I P E
MINT AND MANGO SPICY MARTINI
Cocktail
You might not think an Italian restaurant known for its pear and Gorgonzola agnolotti and tomato-rich snapper and seafood cacciucco soup would also be a haven for rum lovers, but that will change once you meet Il Tempio’s two bartenders. by Bartenders Leo Valente and Alessandro Acquaro of Il Tempio
T
hanks in no small part to the restaurant’s daily Milan-style aperitivo happy hour (which comes with a complimentary buffet of focaccia, arancini and other antipasti on Friday and Sunday), Leo Valente and Alessandro Acquaro know how to work with rum. In addition to rums perfect for mojitos and rum punch, the restaurant’s bar also boasts several bottles of fine rum meant for sipping rather than shaking, including Barbados’ Foursquare Rum Distillery’s 2005 vintage that won the International Spirits Challenge award for best spirit in 2018, as well as a no-longer-produced Zinfandel Cask Blend and the last on-island bottle of Foursquare’s Empery rum, a 14-year blend of pot- and column-distilled rum aged in bourbon and sherry casks, only eight bottles of which were ever sold to Barbados restaurants.
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So believe Valente when he says you need white rum for this mint and mango Spicy Martini – preferably E.S.A.F. white rum from local distillery R.L. Seale & Co. Ltd. “Dark rum with the mango and spice is terrible. Honestly, I think so”, says Valente, who’s been at Il Tempio since it opened in 1995. You can make this drink as a Martini, without ice, or in a tumbler with ice, adds Acquaro, but the Martini version is more intense from being undiluted. The appeal of the highball version is that the ice lowers the drink’s sweetness and spiciness as it melts, while keeping it chilled longer. “But don’t wait to drink it!” says Acquaro, because the first sip should be concentrated mango flavour with a little heat. “It’s a drink where immediately you feel the spice, so the first feeling is ‘wow!’” Valente also recommends not using a straw for this drink, because sipping from a limerimmed glass gives you the perfect sweet-andsour balance to take the edge off the heat of local Scotch bonnet chilli peppers. “If you drink with a straw, honestly, bah! It’s not the same feeling”, finishes Valente with Italian vehemence. If you want the drink to be less spicy, you can use less of the infused rum. And if you want even more kick, you can always nibble the whole Scotch bonnet pepper on the garnish…
LEO VALENTE
ALESSANDRO ACQUARO
Bartender / Co-owner – Il Tempio
Bartender / Manager – Il Tempio
Mint and Mango Spicy Martini Makes 1 cocktail
INGREDIENTS Half a lime, cut in wedges 8-10 fresh mint leaves 3-4 oz. mango purée 1 oz. Scotch bonnet pepper-infused white rum 3 slices of fresh mango, a small sprig of mint and a whole Scotch bonnet pepper, for garnish
Instructions 1. Moisten the rim of a Martini glass with a lime wedge. 2. Gently muddle together the lime wedges and mint in a cocktail shaker. 3. Add the mango purée and rum along with ice and shake to combine. 4. Strain the drink into the lime-rimmed Martini glass and garnish with a skewer of Scotch bonnet pepper (if you’re brave), a few slices of fresh mango and the sprig of mint.
MANGO PURÉE For this recipe you’ll need mango purée – preferably from an exceptionally ripe mango – rather than mango juice. The pulp of the purée softens the heat of the Scotch bonnet pepper. One small mango should make enough purée for a single drink, but make more for multiple cocktails and use any leftovers in smoothies, or for tomorrow’s aperitivo. To make the purée, cut around the pit of the mango, scrape out the flesh and blend it in a blender until smooth. There’s no need to add sugar or water, says Acquaro. An exceptionally ripe mango mixed with the rum should be sweet enough, but you can always add simple syrup to taste. You can also use frozen mango purée, but most commercial purées are sweetened, so the cocktail will end up being sweeter.
TIPS FOR MAKING SCOTCH BONNET-INFUSED RUM 1. The amount of Scotch bonnet pepper you use depends on when you’re planning to make the cocktail. Four peppers should infuse in two to three days. Five to six peppers will take about one to two days. 2. Remove the seeds and white pith from the insides of the peppers and discard them. “Otherwise the infusion becomes too spicy and bitter”, says Acquaro. Then, pop the peppers into a full bottle of white rum and taste it every day until it’s ready. Not all peppers are created equal and only you know how much spice you can handle. “The colour should be very pale yellow, almost white”, says Valente. Then strain out the peppers and discard or use them for garnishing the drink. 3. After two weeks, the infused rum loses its flavour, so if you’re not planning on going through a whole bottle of rum within that time, make a smaller batch.
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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 SIMON TEMPRO Chef / Co-owner
homage to local taste buds. You will surely return time and time again to make your way through their tempting menu while enjoying a signature cocktail or speciality coffee.
LAUREN TEMPRO Co-owner
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MENUBARBADOS.COM
SALT CAFE HASTINGS MAIN ROAD CHRIST CHURCH
(246) 537-7258 simon@saltcafebarbados.com
LOCATE US | n˚4 on map | Page 132
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
Cajun-spiced Cauliflower Steak — 36.00
tossed in soy, ginger, garlic and chili glaze, topped with sesame seeds and green onions
served over Israeli couscous and pumpkin purée, topped with a tangy tomato compote, herbed tahini-garlic sauce and toasted almonds
— 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
— Tuna Poke Bowl — 40.00
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
— 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
— Fresh Herb Falafel — 34.00
with garlic aïoli, tangy red cabbage and cilantro
— Spiced Crispy Local Fish — 36.00 with cilantro cream, shaved cabbage and tomato-lime salsa * 2 per order, served with hand-cut fries.
— 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, sweet potato and garlic croquette and citrus-yogurt sauce
— Chargrilled New York Strip Steak — 60.00 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
— Warm Chocolate Brownie — 14.00 vanilla ice cream and salted caramel drizzle with cocoa nibs
2020 BARBADOS RESTAURANT GUIDE
All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to parties of 6 or more. Prices and menu items are subject to change.
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RESTAURANT
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, STEPHANE DOMENGE
or an à la carte dinner at the tables. Scarlet is perfect for pre- and after-dinner drinks too.
Mixologist / Co-owner
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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˚9 on map | Page 128
SAMPLE MENU
> L I T T L E D I S H E S
G R E AT TO S H A R E Marinated Olives — 28.00 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
> S A L A D S 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
> F I S H Local Fresh Fish of the Day — 69.00 please ask your waiter
— 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.
2020 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 DAVID RUCK Food and Beverage Assistant
breakfasts priced from 6.00 BBD. Steak House Grill is centrally located in The Gap, just steps away from after-dinner entertainment.
BIRCHMORE GRIFFITH Owner
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STEAK HOUSE GRILL ST. LAWRENCE GAP CHRIST CHURCH
(246) 428-7152
BREAKFAST: 8:30 a.m. to 12:00 noon, Monday to Sunday LUNCH AND DINNER: 11:00 a.m. to 10:00 p.m., Monday to Sunday
Indoors – Outdoors Breakfast – Lunch – Dinner ATTIRE: Casual BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚5 on map | Page 134
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.
2020 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 FRANCO PARISI Chef / Co-owner
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 people enjoying his creations. Locals and tourists alike flock to enjoy a glass of wine from their extensive wine list or a cool signature cocktail prepared by their talented mixologist. At Tapas, awarded BHTA Restaurant of the Year, there is something for everyone. Alfredo, the host, exudes a warmth and a charm that will make you feel right at home.
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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˚5 on map | Page 132
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
— 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
off-the-bone pulled oxtail with Gorgonzola cheese, grilled red onions and sweet potato chips
> DESSERTS
— Tuna Tartare
Napoleon
with lemon zest, grapefruit citronette and balsamic pearls
Range: 15.00 – 26.00
Layers of dark, milk and white chocolate mousse, studded with caramel
— Tapas Dame Blanche flourless brownie with vanilla ice cream and chocolate cover
— Tempura Banana Kebab deep-fried in cinnamon tempura with vanilla ice cream and caramel sauce
2020 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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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 SHERONETTE FRANKLYN
along with mouth-watering cocktails in a casual relaxing atmosphere.
Head Chef
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THE CARRIAGE HOUSE THE CRANE RESORT CRANE | ST. PHILIP
11:00 a.m. 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 126
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
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 and French fries
> 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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COV E R S H O OT
...Continued from page 21
GU Y B E ASLE Y
BIRTH YEAR:
1963. Coventry.
Executive Chef / Co-owner
BIRTH PLACE:
The Tides Restaurant
BIRTH COUNTRY:
United Kingdom. Macaroni pie and baked chicken with Bajan seasoning
FAVOURITE BAJAN DISH:
If you’re planning on inviting Chef Guy Beasley to dinner, don’t let his years of Michelin threestar experience at London’s Le Gavroche intimidate you. He and his wife (and The Tides co-owner) Tammie Beasley love when friends cook for them, so long as the food is made with as much love – which is what Guy puts into dishes, including his poached Caribbean lobster, seared scallops and foie gras parfait at the couple’s recently renovated fine dining restaurant. A lover of local, high-quality ingredients, Guy’s gastronomic cuisine comes firmly rooted in French technique, meaning you’ll be just as awestruck by his rack of lamb with tomato confit and marinated king prawns with lie de vin sauce as by the jaw-dropping vaulted ceiling, chandeliers and illuminated panoramic view of the elegant oceanside restaurant. If the island had Michelin stars, The Tides would shine bright like a Barbados sunrise.
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and loads of gravy. LEAST FAVOURITE FOOD:
I don’t really have a least favourite food.
I’ll try anything once. FAVOURITE FOOD TREND:
Culinary tourism. I prefer to try more local food than
fancy food to get a feeling for the culture of a place. FAVOURITE SONG TO COOK TO:
I’m a band kind of guy, so if you’ve got Oasis
or Coldplay on, you’ve got me. BEST MEAL OF YOUR LIFE:
My wife Tammie makes an amazing pelau,
a caramelised chicken stewed with rice, raisins and olives, with fried plantains. FAVOURITE LOCAL INGREDIENT:
Bream, the local name for our red snapper.
I like it blackened, curried or seasoned and stuffed with shrimp pesto and baked whole, or raw in a ceviche. ZERO WASTE TIP:
Teach staff the cost of the ingredients and don’t have
garbage cans in the kitchen. BREAKFAST: SWEET OR SAVOURY?
Both. On a work day, coffee and a bowl
of muesli with banana, but on a day off, a full English or freshly baked croissants. BEST MEAL TO IMPRESS:
Anything cooked from the heart with love
and thought. DISH YOU ALWAYS ORDER WHEN IT’S ON A MENU:
MENUBARBADOS.COM
Foie gras.
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:
1986.
BIRTH PLACE:
Bridgetown.
BIRTH COUNTRY:
Barbados.
FAVOURITE BAJAN DISH:
Pudding and souse.
LEAST FAVOURITE FOOD:
Camembert cheese.
FAVOURITE FOOD TREND:
Korean fried cauliflower.
FAVOURITE SONG TO COOK TO:
“This Girl” by Kungs and Cookin’
on 3 Burners. That is my vibe in the kitchen.
ALISHA DAW N STOUT E Executive Chef
BEST MEAL OF YOUR LIFE:
Tasting menu at Beckta in Ottawa.
FAVOURITE LOCAL INGREDIENT: FAVOURITE ZERO-WASTE TIP:
ECO Lifestyle & Lodge
Breadfruit.
Adhering to the “nose-to-tail”
and “root-to-tip” theories.
Alisha Dawn Stoute started cooking as a side gig for her eight-year singing career. What began with a biweekly healthy lunch delivery service and some high-end catering and personal cheffing at a private villa turned into a lifelong passion.
BREAKFAST: SWEET OR SAVOURY?
Almost always savoury,
but I mash up a sweet breakfast from time to time. BEST MEAL TO IMPRESS:
Anything with lobster. I love working
with seafood. DISH YOU ALWAYS ORDER WHEN IT’S ON A MENU:
Raw marinated
seafood such as ceviche, tartare or crudos.
To pursue it, she took off to Le Cordon Bleu culinary school in Ottawa. Upon returning to Barbados, she enhanced her French training by working with Manuela Scalini who taught her about the health, flavour and environmental benefits of raw and plant-based cuisine. Now, as the chef of ECO Lifestyle & Lodge, she creates healthy menus that champion meat-free options, local seafood, fruits, vegetables and herbs, following the Slow Food ethos of the boutique hotel.
2020 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
PORK DUMPLINGS W R A P P E D I N S H I S O L E AV E S Purple basil and bright green cilantro grow alongside galangal, turmeric and hot peppers in the patio garden boxes at Lemongrass restaurant in the Limegrove Lifestyle Centre. by Chef Fazula Alli-Weekes of Lemongrass Noodle Bar & Grill
C
hef Fazula Alli-Weekes uses the freshly plucked leaves for her pad kee mao with thick rice noodles, peppers, eggplant and chicken or shrimp as well as to liven up a lime dressing for seared tuna tataki. Derick, the local farmer from Lemongrass’ own Future Green Farms, grows the refreshingly bitter Japanese shiso leaves that make this recipe a hit. Alli-Weekes also loves the dish because it’s easy to make. Originally from Guyana, she’s called Barbados home for more than 30 years and has been working at Lemongrass since it opened eight years ago.
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She loves her adopted home country, especially its food. “It’s beautiful here. It’s warm. I love the people, the culture and the things you can grow here”, she says. And pretty much everything tropical grows easily here, including a greens mix of curly endive, chard, microgreens, red oak lettuce, watercress and frisée from Future Green Farms that AlliWeekes uses daily at the restaurant. Chard, lettuce and kale are also good stand-ins for the shiso leaves if you can’t find them at a local grocery store when you make this dish yourself. On island, however, you can always place an order with the farm then pick up the shiso at Lemongrass. You can buy teriyaki sauce, or freshen up a commercial bottle with mirin and chopped ginger. Or swap out the teriyaki sauce for soy sauce or hoisin or a home-made combination of soy sauce with a little mirin, sugar, sesame oil and minced garlic and ginger. As the chef says, “Some people like a little bitterness, some people like sweet”. But the best is when they’re combined, making this recipe bittersweet perfection.
FAZULA ALLI-WEEKES Chef – Lemongrass Noodle Bar & Grill
Pork Dumplings Wrapped in Shiso Leaves Serves 4
INGREDIENTS 4 oz. (115 g) ground pork 4 spring onions, green parts only, diced ¼ tsp. (1 g) salt Pinch of ground black pepper ½ tsp. (2 g) freshly chopped garlic 1 tbsp. (15 ml) olive oil 8 large shiso leaves
Instructions 1. Combine the ground pork with the spring onions, salt, pepper and garlic. 2. Divide the filling into four balls then roll each out to the shape of cigars, about the width of your palm. They shouldn’t be longer than the width of the shiso leaves. 3. Heat a non-stick frying pan over mediumhigh heat. Add the olive oil then the four dumplings. 4. Turn them every 10 seconds or so by shaking the pan or by using a spatula, pressing down gently until they’re seared on the outside and cooked through, about 4-5 minutes. 5. To assemble, wrap each dumpling in a shiso leaf. The heat should keep them closed, but place them seam side down on a plate to make sure they cooperate. 6. To serve, slice the shiso-wrapped dumplings in half on a diagonal to reveal the filling inside. Splash them with teriyaki sauce or serve the sauce on the side.
TIPS 1. To roll dumplings like a pro, place a seared pork dumpling at the tip of each shiso leaf and roll the dumpling over itself. “Two rolls and it’s done. The heat of the pork seals it”, says Alli-Weekes. 2. Use the biggest shiso leaves you can find and remove any rough stems at the bottom. 3. You can use ground chicken, lamb or beef instead of the pork. 4. To turn this into a main course, serve it with rice or egg noodles.
ENHANCED TERIYAKI SAUCE 10 oz. (300 ml) water 6 oz. (175 ml) teriyaki sauce 4 tsp. (20 ml) mirin A thumb-sized piece of ginger, finely chopped 1. Bring all the ingredients to a boil in a small saucepan and cook the mix until it reduces to the consistency you want. You can keep it runny or make it thick and glossy.
2020 BARBADOS RESTAURANT GUIDE
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RESTAURANT
Caribbean / Seafood
W W W.T H E D I V E B A R B A D O S .C O M
The Dive ISL AND EATS & RUM SHACK
The Dive – for a memorable night you may never remember! The newest addition to St. Lawrence Gap brings a rum shop vibe to the waterfront. Serving island-style food with a huge seafood selection in a breezy shack overlooking St. Lawrence Bay, this is where you can really get in touch with your “inner island self ”. Reggae, calypso, rum by the ½ bottle and a huge cocktail list specialising in Caribbean MARK COTHRAN
coladas and daiquiris: this may be the most unforgettable place you’ll visit in Barbados!
Owner
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THE DIVE ST. LAWRENCE GAP CHRIST CHURCH
(246) 622-2025
5:00 to 11:00 p.m., Monday to Sunday 5:00 p.m. till last person rolls out
DINNER: BAR:
Indoors – Outdoors – Open-air (deck) Dinner ATTIRE: Casual ENTERTAINMENT: Live music (changes weekly) BAR: Yes PARKING: Yes DINING:
SERVING:
LOCATE US | n˚6 on map | Page 134
SAMPLE MENU
> TO START / PUT YOUR TOE IN THE WATER
Traditional Bajan Fish Cakes — 18.00 with creamy, spicy rosemary sauce
— Calamari — 20.00
with house-made tartar sauce and lime wedges
— The Dive Original Chimi-roti —20.00
chicken, beef or channa deep-fried roti with seasonal fruit chutney, like a chimichanga but not! (order it not fried if your prefer)
— Smoked Kingfish Pâté — 24.00
fresh, locally caught kingfish pâté with toasted salt bread crostini
— Crispy Sticky Wings
tossed in house-made rum-barbecue sauce or Buffalo with from-scratch blue cheese dip — 8 wings 24.00 — 16 wings 42.00
> MAIN COURSES / DIVE IN Oistins Seafood Platter flame-grilled or pan-fried, served with your choice of side and veggie, we offer 4 choices of fish daily from the following: — pan-fried flying fish 39.00 — swordfish 46.00 — marlin 46.00 — billfish 46.00 — barracuda 48.00 — kingfish 48.00 — tuna 48.00 — mahi-mahi 50.00 — opah 50.00 — lionfish 65.00 — whole red snapper 65.00 — lobster Market price
> PASTAS ** Creamy Garlic Linguine linguine tossed with our garlic-white wine cream
The Dive Burger — 34.00
— regular 38.00 — with grilled chicken 46.00 — with shrimp 51.00
our home-made beef patty topped with our super secret pirate ‘Mc Sauce’, pickles, onions, lettuce and cheese
cheesy, creamy and delicious, ’nuff said!
> PICK-IT-UP *
— Fish and Chips — 36.00
Bajan-style fried white fish with heaps of fries and home-made tartar sauce
— De Bird Nest Cuttah — 36.00
two crispy fried flying fish in a Bajan salt bread topped with melted Cheddar cheese and coleslaw on the side
— Buffalo Chicken Burger — 38.00
our crispy chicken tossed in hot Buffalo sauce and topped with blue cheese, lettuce, tomatoes and onions
— Mac and Cheese Burger — 40.00
our home-made beef patty topped with our house-made mac and cheese, lettuce and tomatoes * All served with fries. Upgrade to Buffalo fries, add $4.00.
— Mac and Cheese
— with grilled chicken breast 46.00 — with lobster 60.00 * * Served with warm salt bread.
> LANDLUBBERS / OK, SO YOU DON’T WANT SEAFOOD Roti served with your choice of island side and veggie — with chicken, beef or channa 34.00 — with shrimp 39.00
— Cap’n Crunch Fried Chicken
served with your choice of island side and veggie — ¼ chicken 44.00 — ½ chicken 50.00
— 8-oz. New York Strip — 70.00
All prices are in Barbados 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.
flame-grilled, served with red wine-peppercorn or blue cheese sauce and your choice of island side and veggie
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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 STEPHEN BELGRAVE
ten-minute drive away, The Fish Pot delivers a menu full of tempting dishes made with
Head Chef
the fresh bounty of the sea. The Fish Pot restaurant offers a truly gourmet experience in delightful surroundings.
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THE FISH POT LITTLE GOOD HARBOUR SHERMANS | ST. LUCY
8:30 to 10:00 a.m., Monday to Sunday 12:00 noon to 2:30 p.m., Monday to Sunday DINNER: 5:30 to 9:15 p.m., Monday to Sunday
BREAKFAST: LUNCH:
(246) 439-3000 / 439-2604
DINING:
reservations@ fishpotbarbados.com
SERVING:
Indoors – Outdoors Breakfast – Lunch –
Dinner ATTIRE:
LOCATE US | n˚11 on map | Page 126
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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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. ADOLPHUS WATTS Executive Chef
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The Garden Terrace provides a wonderful dining experience complemented by stunning beach views. The restaurant exudes fresh tropical vibrations of comfort and refreshment. And when you mix that with a superb meal, well... you know you’re at the right place!
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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˚7 on map | Page 134
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
> M A I N S 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
> M A I N S 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
> D E S S E R T S 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
Seafood / Steakhouse
W W W. H I LTO N B A R B A D O S R E S O R T.C O M
The Grille The Grille restaurant, located on the lobby level of Hilton Barbados Resort features Caribbean and international cuisine. The newly renovated, contemporary restaurant offers culinary delights in airconditioned comfort. Their award-winning Chef Andre Nurse and his expert culinary team combine a sumptuous selection of grilled seafood (fresh from the sea) ANDRE NURSE Chef
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and meat specialities, Ă la carte fare with a local flavour, and decadent desserts for an irresistible indulgence prepared especially for your dining pleasure.
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THE GRILLE HILTON BARBADOS RESORT NEEDHAM’S POINT ST. MICHAEL
(246) 426-0200
LOCATE US | n˚6 on map | Page 132
DINNER: 6:00 to 10:00 p.m., Tuesday to Saturday
Indoors Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes, Careenage Bar adjoining PARKING: Yes DINING:
SERVING:
SAMPLE MENU
> SOUPS AND SALADS
> OCEAN ENTRÉES
Thai Soup — 24.00
Catch of the Day — 74.00
curry, coconut and vegetables
The Grille works with local fishermen to ensure the integrity and sustainability of our oceans, ask you server about our fresh catch of the day
— Soup of the Day — 24.00
ask your server for today’s selection
— Arugula Salad — 32.00
seasoned feta cheese, red onions, tomatoes, citrus segments, roasted pumpkin seeds with a sesame-ginger dressing
— Deconstructed Caprese Salad — 36.00
garden-fresh tomatoes, fresh mozzarella cheese, home-made pesto dressing
> APPETISERS Truffle Fries — 28.00
— Caribbean Snapper — 78.00
poached blackfin snapper served with a savoury herb rice pudding, oven-dried tomato and sweet pineapple salsa
— Lobster Tail — 120.00
Caribbean lobster tail grilled or poached and served with basmati rice
> BUTCHER’S BOARD West Indian Curry Chicken — 76.00
golden fries tossed in sea salt and chopped herbs
marinated tender pieces of chicken, lemongrassscented basmati rice and a curry-coconut sauce
cabbage and apple slaw, gooseberry-chilli reduction
pan-fried boneless pork chop, home-made steak frites and fruit compote
slowly braised oxtail in Mount Gay rum, caramelised onions, curried yellow split pea, aged shaved Cheddar cheese
crusted lamb with roasted home-made rosemarypotato wedges, caramelised vegetables and red wine-mushroom sauce
— Cooked Pork Belly — 38.00
— Potato Oxtail Gnocchi — 40.00
— Seafood Ceviche — 48.00
baby scallops, shrimp and local fish with lemon jelly, whipped avocado, roasted local sweet potatoes and sweet corn
— Bajan Lobster Tail Salad — 60.00
butter-poached and glazed lobster tail, cilantro-infused fruit salad, lime emulsion
> VEGETARIAN AND PASTA Vegetarian Stew — 60.00 Italian legumes gently cooked with potatoes and toasted Parmesan
— Pasta of the Day — 62.00
— Boneless Pork Chop 9 oz. — 78.00
— Crusted Double Lamb Chops — 86.00
> OUR GRILLE – GO TENDER INTO THAT GOOD NIGHT * Flank Steak 8 oz. — 88.00 — Filet Mignon Steak 8 oz. — 114.00 — Rib-eye Steak 12 oz. — 120.00 — T-bone 14 oz. — 140.00 * From specially selected prime grade beef, aged a minimum of 28 days and grilled to order, your steak is accompanied by your choice of sauce, either: three-peppercorn, lemon butter, passion fruit beurre blanc or red wine-mushroom sauce.
All prices are in Barbados 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.
soy cutlet and roasted sweet corn with a chickpea linguine and carrot cream
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C O C K TA I L R E C I P E
CITRUS CRUSH
Cocktail
Photography: Kenneth Theysen
by Bartender Wayne Johnson of Cariba Restaurant & Bar
H
is cocktails are so popular at Cariba that former customers from when he worked at nearby Sandy Lane years ago come and get him to make them a drink, often this one or his signature Cariba cocktail with Foursquare spiced rum, apple vodka, mango juice and papaya juice. Johnson’s been working at the locally owned restaurant for more than four years, not including the three-year break he took to travel the world before coming back to owners Glen and Faye Bent’s labour of love.
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This cocktail by Bartender Wayne Johnson combines the high-end of local distillery Mount Gay rum with freshly muddled orange, lemon and lime juice. Add a splash of soda and you’ve got yourself an actually refreshing drink with no simple syrup or artificial sugars added.
The casual garden patios belie the highquality of Chef Glen’s food, from seasonal grilled Caribbean lobster tail with pineapple rice and lemongrass sauce to grilled fivespice chicken breast with white yam purée, coconut milk-sweet corn sauce and just enough chilli pepper to make your lips tingle – and make you reach for another sip of this citrus-heavy drink. Johnson likes that the cocktail incorporates locally made falernum, a low-alcohol liqueur
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made with lime, cloves, ginger and almonds, giving the drink a little more body from the spice and freshness of the sweet lime. In Barbados it’s popular with Sprite and sometimes Angostura bitters at Christmastime. “I grew up having it at home”, says Johnson. He also likes that the drink goes well with everything. “It’s something you can drink with dinner. I think the citrus essential oils give it a nice flavour.” Fresh and local? We’ll cheers to that.
WAYNE JOHNSON Bartender / Manager – Cariba Restaurant & Bar
Citrus Crush Makes 1 cocktail
INGREDIENTS 1 ½ oz. XO Mount Gay rum 1 oz. falernum 3 slices orange, with peels and seeds 2 slices lemon, with peels and seeds 2 slices lime, with peels and seeds 3 oz. soda water 1 strip lime peel, to garnish 1 slice lemon, to garnish 1 maraschino cherry, optional, to garnish
Instructions 1. Chill a Martini glass with ice. 2. Muddle together the rum, falernum and fruit in a cocktail shaker. 3. Add the ice from the Martini glass and shake the cocktail. 4. Stir in the soda water. 5. Strain the cocktail into the chilled glass with fresh ice. 6. Garnish with a twist of lime peel, a slice of lemon and a cherry on a skewer.
BARTENDER’S TIPS 1. Johnson recommends Cockspur Old Time Recipe Falernum, which is made on Barbados, but you can use any brand. 2. If you want a sweeter drink, add a little simple syrup or, better yet, a little more falernum. You can also buy non-alcoholic falernum syrup for a lower alcohol drink. 3. The Martini isn’t called a “Citrus Crush” for nothing. When muddling, you want to extract as much juice from the fruit as possible before straining out the seeds and peels. 4. Don’t swap out the club soda for tonic water. “The quinine will give it a different taste.” 5. Add the soda water after shaking the drink so the bubbles stay vibrant. “The soda brings it alive.”
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RESTAURANT
Barbadian / Caribbean
W W W. A N I M A L F LO W E R C AV E .C O M
The Restaurant AT THE ANIMAL FLOWER CAVE
This restaurant, once only a bar, and the only accessible, natural, sea cave in Barbados has been owned and run by the Ward family since 1927. The current owners, third generation, Manuel Ward and his wife Sue have created MANNIE WARD Owner
the latest version of the Animal Flower Cave. They combined their many years of experience, Mannie having managed most of the top restaurants on the island and Sue having valuable business administrative knowledge. Their vision was to transform the original bar into a restaurant serving traditional Barbadian and Caribbean dishes, in a charming, casual setting overlooking the ocean. And they’ve succeeded, this is old Barbados at its very best.
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THE RESTAURANT NORTH POINT ST. LUCY
LUNCH: 11:00 a.m. to 3:30 p.m. (high season) and till 3:00 p.m. (low season), Monday to Sunday
(246) 439-8797 Open-air Lunch ATTIRE: Casual BAR: Yes PARKING: Yes
animalflowercave@outlook.com
DINING:
facebook.com/animalflowercave
SERVING:
LOCATE US | n˚12 on map | Page 126
SAMPLE MENU
> APPETISERS Range: 20.00 – 33.00
Bajan Fish cakes a traditional Barbadian recipe, salted cod, Scotch bonnet pepper, herbs and spices, served with a Marie Rose sauce
— Breadfruit Taco
2 taco shells made from thinly sliced breadfruit — with chicken — with BBQ pulled pork — with fish
— Saltfish Buljol
served with grilled breadfruit
— Shrimp Cocktail
baby shrimp poached in a spicy broth, served with a mango-pepper sauce
Fish Cutter fish marinated in our home-made Bajan seasoning, breaded, deep-fried and served on a salt bread roll
— Chicken and Potato Roti — Baked Ham and Cheese Cutter
we do it the Bajan way, lettuce and tomato on a salt bread roll
— Shrimp Roll
breaded baby shrimp, sliced tomato and lettuce coleslaw, served in a salt bread roll
— Shrimp and Potato Roti
shrimp and potatoes simmered in our spicy curry sauce, wrapped in a roti skin
— Pickled Seacat
> MAINS
served with grilled breadfruit
Pork Belly
> SALADS Range: 32.00 – 49.00
Caesar Salad traditional Caesar salad, romaine lettuce, roasted Parmesan croutons and grated Parmigiano-Reggiano, tossed in a creamy garlic dressing — regular — with fish — with grilled chicken — with shrimp
— Greek Salad
cucumber, olives, feta cheese, red onions and tomatoes tossed with oregano, lemon and olive oil dressing
> S A N D W I C H E S A N D R OT I S Range: 32.00 – 44.00
Pulled BBQ Chicken Sandwich roasted chicken marinated in our own secret spice mix, coleslaw, lettuce and tomato, served on a salt bread roll
Range: 38.00 – 60.00
local free-range pork belly in our homemade seasoning, finished with guavaJack Daniels-BBQ glaze, served with sweet potato mash and coleslaw
— Catch of the Day
all our fish is supplied by local fishermen, your waiter will inform you on today’s catch
— Caribbean Chicken Curry
chicken and squash simmered in a coconut, mango and tamarind broth, served with coconut jasmine rice and mango chutney
— Roasted Jerk Chicken
∑-chicken marinated in our home-made jerk marinade, finished with a mango and jerk glace, served with French fries and coleslaw
— Black Belly Lamb Stew
our in-house raised black belly lamb, potatoes, carrots and onions done the Bajan way, served with jasminecoconut rice and salad
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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 CHRISTOPHE POUPARDIN Executive Chef
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situated in a family-owned and managed luxury hotel with an impressive return of guests who consider haute cuisine an integral part of their holiday experience.
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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˚10 on map | Page 128
Open-air (covered) Breakfast – Lunch – Dinner ATTIRE: Elegantly casual ENTERTAINMENT: Live music BAR: Yes PARKING: Yes SAMPLE MENU
> A P P E T I S E R S
> D E S S E R T S
Smoked Duck Platter — 42.00
Soursop Parfait — 36.00
guava jelly, capers, orange, almonds, shoots
cardamon-mango compress, coconut sugar cake
— Curried Panko Cauliflower† — 46.00 heritage beets, whipped goat cheese, hazelnuts
— Burrata Bruschetta† — 48.00 roasted soft peppers, black olives, artichoke heart
— Caribbean Bisque — 52.00 green banana pickle, mango, shaved coconut
— Dressed Rock Lobster — 56.00
— Pawpaw and Raspberry “Piper Mess” — 36.00 whipped yoghurt cream, broken meringue, popping candy
— Coconut Soufflé — 36.00 pina colada sorbet
— Marbled Chocolate Cheesecake — 36.00 banana bread ice cream, Bajan rum anglaise
watermelon, guacamole, corn crisps
> M A I N CO U R S E S
†
Vegetarian.
Locally Caught Red Snapper — 86.00 smoked mussels, gnocchi, fennel remoulade
— Pan-roasted Chicken — 86.00 spinach risotto, pine nuts, Parmesan crunch
— Pot Roast Pork Belly — 88.00 roast carrots, raisins, pear, grain mustard
— Pan-roasted Duck Breast — 98.00 garden peas, bitter chocolate, raspberries
— Beef Filet Rossini — 96.00 scalloped parsnips, foie gras, spinach, truffle
All prices are in Barbadian dollars and include service charge. and government value added tax. Prices and menu items are subject to change.
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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 GUY BEASLEY Executive Chef / Co-owner
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worlds with a choice of dining alfresco or in the oceanfront glass gazebo offering air-conditioned comfort.
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THE TIDES BALMORE HOUSE HOLETOWN | ST. JAMES
(246) 432-8356 / 432-8357 thetidesrest@caribsurf.com
LOCATE US | n˚11 on map | Page 128
LUNCH: 12:00 noon to 2:30 p.m., Monday to Sunday (in season) DINNER: 6:00 to 9:30 p.m., Monday to Sunday
DINING: Indoors (air conditioned) – Open-air (covered) SERVING: Lunch – Dinner ATTIRE: Elegantly casual BAR: Yes PARKING: Yes (valet parking)
SAMPLE MENU
> S TA R T E R S Range: 30.00 – 75.00
Sautéed Fresh Foie Gras pineapple brûlée, caramelised onions, guava and rum reduction, ginger breadcrumb, breadfruit crisps
— Raw and Pickled Rainbow Salad†
spiced guacamole, carrots, beetroot and cucumber, picked local herbs, sesame-honeymustard vinaigrette
— Classic Beef Tartare
prime Aberdeen Angus beef, hand-minced and seasoned, raw egg yolk, wonton crisps
— Passion Fruit-cured Local Fish Ceviche passion fruit gel, lime, ginger and chilli, horseradish cream, herring caviar
— Spiced King Scallops
pickled and puréed sand carrots, orange, vanilla and cardamom reduction, toasted sesame seeds, cilantro
— The Tides Tower of Seafood ( for 2 persons)
served cold, poached lobster, king crab legs, salmon and tuna, mini-fish balls, jumbo shrimp and fresh Mersea oysters, served wit a trio of dips – spicy Bloody Mary sauce, lemon-herb mayo, and chilli-lime-ginger dressing
> M A I N S Range: 88.00 – 118.00
Catch of the Day (pan-fried, blackened or grilled) lobster bisque, potato gnocchi, charred lettuce, peas and bacon, spiced tomato salsa
— Pan-fried Sea Bass
seared scallops, basmati wild rice, red curry and ginger broth
— Thai-spiced Seafood Stew
jumbo shrimp, scallops, calamari, salmon, mussels, clams and local fish, coconut, lemongrass, ginger, chilli and lime, toasted peanuts, fresh herbs, basmati and wild rice
Cumin-marinated Chicken salt-baked carrot and slow-roasted carrot purée, wilted garlic greens, spiced ginger jus
— Duo of Lamb
rack, spiced shepherd’s pie, sweet potato, asparagus, confit pearl onions, garlic purée
— Aberdeen Angus Aged Beef Filet
braised oxtail and celeriac croquette, textures of shallot, charred broccoli, mushroom and Madeira jus
— Roast Pork Belly
bacon and white cabbage choucroute, wholegrain mustard mash, caramelised apple purée, burnt baby leeks, green pepper relish, cider jus
— Cauliflower Steak and Zucchini Fries†
spiced lentil dhal, almond-cream-pepper sauce
— Potato Gnocchi†
peas, asparagus, charred broccoli, wholegrain mustard-cream sauce, toasted pine nuts and aged Parmesan cheese
> D E S S E R T S All priced at: 40.00
Piña Colada Panna Cotta† passion fruit pulp, meringue and coconutcaramel biscuit, coconut milk
— Little Sticky Toffee Pudding
salted caramel sauce, roasted nuts, vanilla ice cream
— Tuxedo Cheesecake
layered chewy brownie and orange cheesecake, chocolate fudge, served with lemon curd ice cream
— Tidation
layers of flourless chocolate cake, glazed dark chocolate mousse, Baileys and espresso foam
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.
†
Vegan and vegetarian dishes.
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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
NGO VAN GONG Sous-chef
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Japanese and Thai cuisine, Zen also offers a variety of seating options, including a traditional Japanese tatami room, intimate private dining rooms, and its centrepiece‚ a sushi bar with a magnificent view. Experience the world of Zen at The Crane.
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ZEN THE CRANE RESORT CRANE | ST. PHILIP
DINNER: 6:00 to 9:30 p.m., closed Tuesdays
(246) 423-6220 dining@thecrane.com
Indoors Dinner ATTIRE: Elegantly casual BAR: No PARKING: Yes DINING:
SERVING:
LOCATE US | n˚13 on map | Page 126
SAMPLE MENU
THA I MENU *
SUSHI MENU
> A P P E T I S E R S
> 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
— Hoy Ma Laeng Phoo / Aroma Mussels — 46.00 steamed fresh green mussels with kaffir lime leaves, lemongrass, galangal, shallots and fresh basil, served with a lemon-garlic dipping sauce
> 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.
> TEMAKI HAND-ROLLS — 1 PIECE Osaka — 28.00 flying fish roe, cucumber, salmon skin and crabmeat
— Tuna — 30.00 flying fish roe, cucumber, avocado and tuna
> MAKI — CUT INTO 6 PIECES Philapelphia — 34.00 flying fish roe, cucumber, onion, smoked salmon and cream cheese
— Spider — 64.00 flying fish roe, cucumber, avocado, soft-shell crab
— Dragon — 70.00 cucumber, avocado, smoked eel and crabmeat
— Samurai — 72.00 prawn tempura, tuna, hamachi, avocado, spicy mayo, eel sauce, wasabi tobiko, spring onions
— Hotategai — 72.00 scallop, ikura, cucumber, avocado, crabmeat, tempura crisps, spicy mayo, eel sauce
— Rainbow — 72.00
All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Prices and menu items are subject to change.
assorted fish, crabmeat, cucumber, avocado, tobiko
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PLAY
EAT DRINK
STAY WWW.THEGAPBARBADOS.COM | WWW.FACEBOOK.COM/STLAWRENCEGAP
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PA R A D I S E FOUND G E T L O S T I N PA R A D I S E This magazine is only available in Barbados, but our website is accessible wherever you call home. Menubarbados.com has everything you need to turn your vacation into a dream dining getaway, from beach bars and barbecues to early-bird specials and late-night romance. This year, we're garnishing our website with a few new gourmet treats; in addition to Bajan food and cocktail recipes, interviews with the hottest local chefs and the stories behind the best restaurants you haven't tried yet, you can now make online reservation requests from the tip of your fingers. Let us make your culinary adventure in Barbados even more delicious. Keep in touch by signing-up for our newsletter and be the first to hear about new features, articles and insider tips (like the best meal of braised black lamb with an ocean view)‌
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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 2020 BARBADOS RESTAURANT GUIDE
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WRITER’S CORNER
“THE SWEET LIME”
“Is it ‘liming’? Or ‘to lime’?” I ask Kildane, my charismatic bartender at the Coral Reef Club resort in Holetown. The sun is just thinking about setting on my first day back on Barbados and I’m taking advantage of the welcome drink offered by the resort to find out about a local tradition.
T
— By Amie Watson
here’s plenty to do on the lush island, from beaches to snorkelling, hiking to markets – not to mention the exceptional restaurants – but there’s one thing I’ve never done before. I’ve never limed (gone liming?), which is why I have plans with Chef Rhea Gilkes of Fusion Rooftop the following Saturday… and I have no idea what I’m getting myself into. I think there’s macaroni pie involved and, honestly, I don’t know how I feel about that. But Kildane sets me at ease as he twists an orange rind around the rim of my drink. “You can say it any way. You’re going liming, you’re going to a lime, you’re going to lime”, he says. Grammar issue resolved, I lob in the obvious follow-up: what does liming actually mean? “It’s just hanging out, having a few drinks, listening to some music”, he explains. Come Saturday, Rhea fleshes out that definition. “Maybe y’all would call it hanging out with your friends. It’s not a party. It’s not a fete. It’s liming. The whole point is to do nothing. There’s going to be a group of you. You’re just going to wait a few hours chatting, drinking and whiling the day away. There’s no point to the entire exercise. There’s no rush. There’s no pressure to be somewhere else. This is what you do on Barbados with as much of your time as possible”, she says. Think of it as the Caribbean version of Italian dolce far niente or Danish hygge – except with a lot of rum.
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For our liming, Rhea and I head to The Village Bar, aka Lemon Arbour. We’re here on a Saturday at 11:30 a.m. because that’s the best day to lime, says Rhea. “On Sundays you go to church and have your Sunday food. But Saturday, nobody’s cooking at home. They’re going to town to shop and to lime.” Liming is egalitarian, she explains. Tourists, locals, seniors and children all lime, with younger adults showing up later in the afternoon after they’ve recovered from fetes the night before. A fete (pronounced “fet”) is not a lime. It’s a Bajan party where the focus is dancing. A fete has just as much rum, but there are no tables involved and food is on the periphery. A lime can have music, but if a lime switches to dancing, it becomes a fete. Liming generally happens at rum shops, which anyone can open by putting a few chairs outside their house. “It can be almost on the side of the road”, says Rhea. Add food and it can become spot for prime liming. “No granny in an apron out front means something ain’t right”, jokes Rhea. There’s no table service, though, she adds. She’s at the counter and has taken the initiative of ordering our pudding and souse, the most famous liming dish and the one that’s made this liming destination famous. Classic Barbados souse is made with pork and it’s a nose-to-tail dish
AMIE WATSON
Photography: Kenneth Theysen
Writer
(though the ECO Lifestyle & Lodge occasionally does a lobster or red snapper version (pages 12-13). “They use the pig trotters, the nose, the tongue, the ears”, says Rhea. It’s slow-cooked in a flavourful broth with local spices until the meat is falling off the bone. It’s then tossed – skin, bones and all – into a mixture of lime juice and salt along with steamed sweet potato, aka pudding. “The pudding used to be made with pig’s blood and sweet potato and piped into a pig’s intestines and steamed”, says Rhea. Alas, gone are the good old days! At Lemon Arbour, while the macaroni pie (pretty much what I thought), fry fish and Creole breadfruit are made to order, the souse sells so fast that it comes pre-packaged. It takes a couple hours to “pickle” the meat in the lime juice, so once it’s sold, that’s all the souse for the day, which often happens around 2 p.m. The same goes for the pickled conch (pronounced “conk”) and breadfruit. The rubbery-tasting mollusc gets its own lime juice bath and makes for steady chewing along with chunks of starchy yellow breadfruit and plenty of minced parsley. For the best liming, you’ll also want somewhere breezy, preferably with a view. We’ve taken our food and drinks and headed to Lemon Arbour’s back patio, which overlooks a lush green gully extending as far as the eye can see –
perfect for staring at while you’re doing nothing. (Is staring too much activity for a lime?) Unlike the souse, the rum is in no danger of running out. Most groups buy small, medium or large bottles to share along with bottles of soda and fruit drinks and home-made mauby, a nonalcoholic sweet drink with an addictively bitter aftertaste made by infusing a local bark in cane syrup with cinnamon and nutmeg. Locals also order bottles of cognac, a sign that we’re at a fancy lime. We stick with traditional rum. Can you lime at cook shops? I ask. I’ve only just found out what a cook shop is because the mother of Chef Avion Caine of Hugo’s (pages 70-71) owns and operates one (she sells a mean souse, he says). “Cook shops are more in town doing breakfast and lunches for people working”, says Rhea. They’re less about rum. And customers don’t hang out for hours. You could lime at a beach, but generally that involves roasting whole breadfruit and locally caught flying fish in the embers of a fire. And if you’re cooking, you’re not liming. Rhea and I are definitely liming. A couple of rums and some offal-y good pig parts later, we finally stand up to leave. “It’s almost 4 p.m.”, says Rhea, approvingly. We’ve been here more than four hours. A respectable lime. The day has passed. We’ve chatted. The weight of the world has been far from our shoulders.
2020 BARBADOS RESTAURANT GUIDE
The next Saturday, driving through winding roads draped with the bright red flowers of pride of Barbados trees, circumventing buses that for some reason honk “La Cucaracha”, on my way to Cariba Restaurant for a cocktail interview (pages 106-107), I see sheep in my lane up ahead. Not several sheep; a whole flock, heading straight towards me. I slow down and move to the right to avoid them. They stay politely in my original lane, never venturing across the median. After I pass, I stare in wonder in my rear-view mirror. They seem to know exactly where they’re headed. They don’t seem to have a care in the world. It’s Saturday, after all. They’re probably going to a lime.
Amie Watson is a Montreal-based food and travel writer. www.multiculturiosity.com @MissWattson
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From Bridgetown to beaches and everywhere in between! Go where you want, see what you want, at your own pace.
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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) — 23 4 Cin Cin by the Sea — 39 5 D’Onofrio’s Trattoria (The Crane Resort) — 47 6 Dockside at 13°/59° — 53 (Port Ferdinand Luxury Resort and Residences)
7 ECO Lifestyle & Lodge — 55 8 Hugo’s Barbados — 59 9 Round House — 81 10 The Carriage House Poolside Restaurant — 93 11 12 13
(The Crane Resort) The Fish Pot (Little Good Harbour) — 101 The Restaurant at the Animal Flower Cave — 109 Zen (The Crane Resort) — 115
ADVERTISERS
1 Alleyne Real Estate — 7 & 137 2 ECO Lifestyle & Lodge — 133 3 The Crane Private Residences — inside front cover 4 The Royal Shop — 1, 3, 5, 136 & back cover
HOTELS
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
Barbados Beach Club 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 House 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
(Bridgetown Cruise Terminal)
www.alleynerealestate.com Tel.: (246) 432-1159 sales@jalbarbados.com
126
MENUBARBADOS.COM
North Point 12
Archer’s Bay
Harrison Point
1C
River Bay
Tel.: (246) 427-9531 427-9531 Tel.: (246) Fax: (246) 427-7975 427-7975 Fax: (246) rentals@corbinscars.com
Cuckold Point
ST. LUCY
www.corbinscars.com
1B
Maycock’s Bay
11
7 1B
10
1
9
8
Green Pond
15
6
ST. PETER
1
2
Speightstown
A T L A N T I C
11
8
5
15
14
4 13
Mullins Bay
O C E A N
Long Pond
2
ST. ANDREW
2A
5 1
ST. JAMES 3A
1
12
12
9
6 2
11
Bathsheba
18
7
2
ST. JOSEPH
1
Martin’s Bay
1
Hackle ton's Cliff
3A
Congor Bay
14 18
SEE GREATER HOLETOWN MAP PAGE 128
ST. THOMAS
4
3
10 2
2A
Ragged Point
ST. JOHN
3B
Kitridge Point 1
9
7
3
ST. GEORGE
3
4
20
ST. PHILIP
ABC
4 17
4B
ST. MICHAEL
16 5
4
13
5
19
6
ABC
Foul Bay
CHRIST CHURCH
6
Long Bay
7
6
ABC
E
C A R I B B E A N
F
SEE BRIDGETOWN MAP PAGE 130
10
Crane Beach
2
5
4
3
2
SEE HASTINGS AND ROCKLEY MAP PAGE 132
SEE WORTHING, ST. LAWRENCE AND DOVER MAP PAGE 134
16
Oistins
3
E
Grantley Adams International Airport
7
1
S E A
R
Batts Rock Bay
8 6
17 13
3
South Point
2020 BARBADOS RESTAURANT GUIDE
Long Bay
C
O
B
B
L
E
R
S
127
MAP
To Speightstown
10
Alleynes Bay
HOLETOWN
8 6
15
R E S TAU R A N T S
1 2 3 4 5 6 7 8 9 10 11
Cariba Restaurant & Bar — 29 Coral Reef Club — 45 Fusion Rooftop (Limegrove Lifestyle Centre) — 57 Il Tempio — 63 Lemongrass Noodle Bar & Grill (Limegrove Lifestyle Centre) — 65 Lone Star Barbados — 69 Pepenero (Limegrove Lifestyle Centre) — 75 Relish Epicurea (Limegrove Lifestyle Centre) — 79 Scarlet — 9 & 87 The Sandpiper — 111 The Tides Restaurant — 113
ADVERTISERS
1 2 3
Alleyne Real Estate — 7 & 137 The Spa (Coral Reef Club) — 43 Tides Art Gallery (The Tides Restaurant) — 35
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 Fairmont Royal Pavilion 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 House The Sandpiper Treasure Beach Tropical Sunset Beach Apartment Hotel
GOLF COURSES
1 2
Royal Westmoreland Golf Course Sandy Lane Golf Course
1
PORTERS
13
7
2 1
2 3 2
3 17
1 1
10
Holetown
5 9
5 7
3 8 2
1A
19 11 3
SUNSET CREST 1 15
Sandy Lane Bay
11 2
www.alleynerealestate.com
1
Tel.: (246) 432-1159 sales@jalbarbados.com
ST. JAMES 12
Paynes Bay
18
PLACES OF INTEREST
1 2 3
Folkestone Park and Marine Museum Holetown Monument St. James Church
128
LIMEGROVE LIFESTYLE CENTRE
BANK
G A S S TAT I O N
14
16
9
FITTS
H I G H WAY 4
P O L I C E S TAT I O N
POST OFFICE
MENUBARBADOS.COM
1
4
To Bridgetown
129 — PHOTO À TROUVER
Exploring the Mysteries Photography: Kenneth Theysen
Dive into the warm Caribbean ocean and meet the rainbow-coloured angelfish and parrotfish who call its coral-wrapped floor home. If you're lucky, you might even spot an endangered hawksbill sea turtle!
2020 BARBADOS RESTAURANT GUIDE
129
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
ne
Charles Duncan O’Neal Bridge 3 St. Fairchild
Probyn St.
t. yS Ba
Carlisle Bay
MAP
1
BRIDGETOWN
1
R E S TAU R A N T
1
Lobster Alive — 67
ADVERTISER
1
The Royal Shop — 1, 3, 5, 136 & back cover
PLACES OF INTEREST
BANK
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
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
130
MENUBARBADOS.COM
To South Coast
129 — PHOTO À TROUVER
Feathered Friends Photography: Kenneth Theysen
While you won't see a brown pelican skimming the shores of Barbados these days, the birds used to be so common that there's one on the country's coat of arms. Fun fact: They used to nest on a former island in Barbados' Carlisle Bay.
2020 BARBADOS RESTAURANT GUIDE
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To Bridgetown
Carlisle Bay
14 3
1
10
8
2
Rockley New Rd.
Dayre ll's Rd.
1 7
3 9
6
Needham’s Point
11
Golf C lub R d.
HASTINGS
7
13
4
6 4
ROCKLEY
1
12
5
MAP
7 4
1
2
1
2 1
HASTINGS AND ROCKLEY
R E S TAU R A N T S
GOLF COURSE
1 2 3 4 5 6
Buzo Osteria Italiana — 19 Champers Wine Bar & Restaurant — 33 Pavão Barbados (Sweetfield Manor Boutique Hotel) — 73 Salt Cafe — 85 Tapas — 91 The Grille (Hilton Barbados Resort) — 105
1
Rockley Golf Course
BEACH
1
Rockley Beach
ADVERTISER
1 The Royal Shop — 1, 3, 5, 136 & back cover (Accra Beach Hotel & Spa)
HOTELS
1 2 3 4 5
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 Sweetfield Manor Boutique Hotel Worthing Court Apartment Hotel
6 7 8 9 10 11 12 13 14 15
3
15
5
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
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MENUBARBADOS.COM
To Bridgetown
WORTHING
To ABC Hwy.
ST. LAWRENCE
To Maxwell
7
2
1 15 1
DOVER
4
3
St. Lawrence Coast Rd.
10
5
8
12
4
Rd.
11 7
Do v e r
1
3
nue
6
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 6 7
1 2
Dover Beach Sandy Beach
PL ACE OF INTEREST
1
St. Lawrence Church
Café Sol — 27 Castaways Restaurant — 31 Cocktail Kitchen — 41 Primo Bar & Bistro — 77 Steak House Grill – St. Lawrence Pizza Hut — 89 The Dive — 99 The Garden Terrace Restaurant — 103 (Southern Palms Beach Club & Resort Hotel)
BANK
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 Condos Yellow Bird Hotel
G A S S TATI O N
H I G H WAY
PA R K I N G
P O LI C E S TATI O N
ROUNDABOUT
134
13
1
MAP
MENUBARBADOS.COM
9
5
129 — PHOTO À TROUVER
Peaceful Waters Photography: Kenneth Theysen
Anchored in a calm bay as the sun sets off your starboard bow, you start to understand what Bajans mean when they say "island time”.
2020 BARBADOS RESTAURANT GUIDE
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