Surfers Cafe BARBADOS

Surfers Cafe, located on the southern shores of Barbados, is known for its relaxed ambiance, fabulous food, live music nights and welcoming staff.

This coastal gem enjoyed by travellers and locals alike is nestled on the water’s edge of the iconic Oistins Bay. The coveted vantage point from their deck provides panoramic views of picturesque sunsets, sprawling sandy beaches and crystal clear waters from which shy hawksbill turtles occasionally emerge. At the break of dawn or under the stars, patrons enjoy a carefully curated selection of international and local cuisine prepared by top-class chefs. Whether it is enjoying creamy avocado toast and a freshly brewed cappuccino, sampling juicy coconut-crusted shrimp or one of their many exotic cocktails, Surfers Cafe is definitely a must.

BREAKFAST:

Monday to Sunday, 7:30 to 11:00 a.m.

LUNCH AND DINNER:

Monday to Sunday, 11:00 a.m. to 10:00 p.m.

DINING: Indoors – Outdoors

– Open-air (covered)

ATTIRE: Casual

ENTERTAINMENT: Live music nights

Dawn Patrol

French Toast — 14.00 with a hint of vanilla and cinnamon, toasted to perfection with powdered sugar, served with a side of syrup

Make It Simple — 14.00 toasted bagel and cream cheese or local fruit salad

Waffles — 16.00 (each) topped with whipped cream and fresh or caramelised fruit, served with a side of syrup

Banana Split — 18.00 this split is filled with Greek yoghurt, topped with granola and fresh fruits of the day, then drizzled with agave syrup

The Barrel — 18.00 bacon or sausage served on a bun with melted cheese, topped with a fried egg and a lettuce and tomato garnish

Omelet Corner — 20.00 start with our surfers 2-egg omelet then add 3 choices of either, cheese, tomatoes, red onions, bell peppers, mushrooms or spinach — with sausage or bacon add 5.00

Avocado Toast — 22.00 local bread topped with our seasoned avocado, lemon zest, mixed seeds, roasted tomato, radish and arugula, drizzled with garlic oil — with smoked local fish add 10.00

The Veggie — 24.00 an epic melody of baked beans, grilled tomato, breakfast potatoes, seasonal vegetables and toast

Eggs Benny — 27.00 two poached eggs with our delicious homemade hollandaise sauce served on a toasted English muffin with your choice of either bacon, sausage, avocado or smoked fish

Steak and Eggs — 35.00 chargrilled 6-oz. steak topped with sautéed onions, mushrooms and two eggs done any style

-> Go to: Menu Barbados/ Surfers Cafe Scan the code to find the location, get directions, make a reservation, and more.

Starters

Fish Cakes — 16.00 a local favourite served with Marie Rose sauce

Buljol — 18.00 this local delicacy combines saltfish, tomatoes, onions, cilantro, peppers and spring onion pickled in lime juice and served with crackers

Ceviche — 18.00 classic dish of pickled fish with onions, peppers and cilantro

*

Salad And Pasta

Greek Salad — 28.00 romaine lettuce, cucumbers, tomatoes, black olives, red onions and feta cheese with a side of balsamic vinaigrette

Alfredo Pasta — 26.00 linguine pasta infused with our home-made Alfredo sauce, topped with Parmesan cheese and served with garlic bread

* With every salad and pasta dish you can add the following extras: with seasonal vegetables add $10, with chicken or fish add $14, with shrimp add $16.

The Main Set

Veggie Wrap — 26.00 a melody of lettuce, broccoli, carrots, tomatoes and onions enhanced with avocado and hummus, includes one side of your choice

The Club Surfer — 28.00 a delicious triple-decker sandwich served on toasted bread filled with chicken, bacon, Cheddar cheese and mayonnaise, either white or wholewheat bread, includes one side of your choice

Shrimp Wrap — 32.00 our succulent guava jelly-flavoured shrimp wrapped to perfection with lettuce, tomatoes and red onions, includes one side of your choice

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.

Sophie Michell

Chef / Co-owner Local & Co.

Food was a massive part of Sophie Michell’s upbringing. She recalls her mother preparing savoury dishes and her grandmother’s outrageous cakes— sometimes with green and blue marbled batter. Early on, cooking became an escape for Michell. A kind of satisfying, therapeutic activity. Her passion for cooking, savouring, and reading cookbooks led Michell to dabble in the restaurant industry. And she hasn’t left since. She trained at Butlers Wharf Chef School and by age 19, was nominated “Young Chef of the Year” by the Craft Guild of Chefs. Now with a wealth of experience from working in kitchens across the United Kingdom, Michell is a best-selling author, food writer, and revered chef.

BIRTH YEAR: 1981.

BIRTHPLACE: Somerset.

BIRTH COUNTRY: United Kingdom.

FAVOURITE BARBADIAN DISH: Pudding and souse with lots of hot sauce.

FAVOURITE DRINK: Rum, of course.

FAVOURITE FOOD TREND: Farm to table.

FAVOURITE SONG TO COOK TO: Jamming by Bob Marley.

BEST MEAL OF YOUR LIFE: SO many! Anything simple, grilled seafood on the beach, roast lunch at home.

FAVOURITE LOCAL INGREDIENT: Breadfruit, hands down the best.

A RECIPE YOUR MOTHER STILL MAKES FOR YOU TODAY: Roast chicken and gravy.

ON A DESERTED ISLAND, WHICH 3 INGREDIENTS WOULD YOU BRING? Extra-virgin olive oil, soy sauce and lime.

YOUR COMFORT FOOD: Roast chicken with all the trimmings.

WHAT WOULD YOUR LAST MEAL BE? Seafood platter, full of oysters, sea urchins, langoustines, lobsters etc., with Montrachet wine and vintage champagne followed by a perfect crème brûlée to finish.

Matt Worswick

Culinary Director

The Cliff

Matt Worswick says he’s “a bit of a one-trick pony”. He will always be around food (whether he’s cooking it or not) because it’s what he knows and loves—and it’s been that way since he was 18 years old.

Worswick started in the industry as an Apprentice Chef and steadily moved his way up the ranks across the United Kingdom to Head Chef. He’s earned a Michelin star twice at the Latymer Restaurant and Glenapp Castle respectively. Worswick hails most recently from a position as Executive Head Chef at Gordon Ramsay’s Savoy Grill inside the Savoy Hotel

Kenneth Theysen

Kenneth Theysen is the owner and main operator of Timeless-Pixx, a well-established, dynamic Aruba-based photo studio. Theysen has been a long-term collaborator of Menu International, delivering astonishing photographs, one edition after another.

With an eye for detail but also a broad vision of large-scale projects, Theysen was the natural choice when it came to choosing a photographer who 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: 1987.

BIRTHPLACE: Liverpool.

BIRTH COUNTRY: United Kingdom.

FAVOURITE BARBADIAN DISH: Fish cutter.

FAVOURITE DRINK: Coffee.

FAVOURITE FOOD TREND: The classics, never fashionable, but always relevant.

FAVOURITE SONG TO COOK TO: Anything by Sam Cooke.

BEST MEAL OF YOUR LIFE: Ynyshir Restaurant and Rooms, Mid Wales UK.

FAVOURITE LOCAL INGREDIENT: Bajan-prepared hot sauce and raw ackee fruit.

A RECIPE YOUR MOTHER STILL MAKES FOR YOU TODAY: Pan of scouse (stew typically made from chunks of meat, usually beef or lamb, with potatoes, carrots and onions).

ON A DESERTED ISLAND, WHICH 3 INGREDIENTS WOULD YOU BRING? Very boring but universal: potatoes, onions and butter.

YOUR COMFORT FOOD: Pasta or sushi.

WHAT WOULD YOUR LAST MEAL BE? Starter: whole lobe of foie gras with apples and Calvados. Main: seafood platter, lots of Cornish crab, oysters etc., French cheese platter, malt loaf. Dessert: raspberry cheesecake.