The Grille

The Grille restaurant, located on the lobby level of the Hilton Barbados Resort, features Bajan-inspired cuisine.

They offer a special dining experience combining a relaxing ambiance with impeccable service and innovative cuisine by their award-winning Barbadian chefs. Enjoy a variety of grilled steaks, succulent seafood, and delicious desserts prepared especially for your dining pleasure.

DINING: Indoors

ATTIRE: Elegantly casual

ENTERTAINMENT: Live music

Appetisers

Chef’s Soup of the Day — 28.00 ask your server for today’s selection

Tricoloured Tomatoes and Mozzarella Salad — 30.00 tricoloured tomatoes, Parmesan crisp, basil pesto, mozzarella pearls and white balsamic vinegar

Grilled Romaine Salad — 33.00 local romaine lettuce, creamy Caesar dressing, shaved Parmesan, garlic croutons, warm Clifton bacon

Quinoa and Bajan White Steamed Pudding Garden Salad — 33.00 cauliflower, cured Brussels sprouts, parsley and red cabbage dust, coconutspinach emulsion

Barracuda Ceviche — 44.00 citrus-marinated local fish, avocado, shaved lipstick radish, tomatoes and coconut milk

Martins Bay Octopus Carpaccio — 60.00 coconut fluid gel and curls, arugula, shaved Scotch bonnet and citrus

Maple-glazed Pork Belly — 65.00 peanut spread, bok choy and apple duo

Seared Caribbean Shrimp and Watermelon — 70.00 compressed watermelon, sweet potato and mango-curry sauce

THE BUTCHER’S BLOCK *

Double Lamb Rack — 95.00

Filet Mignon — 98.00

Rib-eye Steak — 130.00

SEAFOOD *

Cedar-grilled Catch of the Day — 55.00

Local Caribbean Shrimp — 60.00

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

Mains

Portvale Brown Sugar and Pepper Sauce Cauliflower Steak — 48.00 cashew purée, cranberry-red onion relish, potato, kale chips and coconut-coriander sauce

The Grille Burger — 50.00 house-blended chuck and beef brisket, braised oxtail, local lettuce, cucumber, tomatoes, chipotle, aïoli and seasoned fries

Grilled Sweet-and-sour Pork Chop — 58.00 toast, avocado, herb sour cream and garden salad

Stone Clams and Pasta — 60.00 home-made pasta cheese pockets, bacon lardons, white wine-cream sauce and basil-clam foam

Sun-dried Tomato and Parmesancrusted Chicken Supreme — 62.00 toasted barley and split peas, cauliflower, rocket mushrooms, mushroom air and bacon-infused broth

Pan-fried Flying Fish and Wheat Berry Risotto — 72.00 Baxters Road-style flying fish, mushroom medley, fennel salad and coconut-butter sauce

Needham’s Seafood Stew — 96.00 pan-seared barracuda, jumbo shrimp, bacon-infused broth and garden basil aïoli

Desserts

Pina Colada Crème Brûlée Fusion — 33.00 creamy coconut crème brûlée with pineapple sorbet served with toasted coconut crumble and dehydrated pineapple disc

Decadent White Chocolate

Cheesecake — 33.00 served with layers of citrus tones – creamy lemon curd and lime zest-lemon shortbread

DINNER: Tuesday to Saturday, 6:30 to 10:00 p.m. All

* All proteins are served with your choice of sides (seasoned French fries, garden salad with local farmer’s vinaigrette, mashed potatoes, garlic-buttered corn, herb-garlic market vegetables) and a choice of sauce (three peppercorn or tomato vierge).

Peronne Village

Worthing

Christ Church

(246) 421-7448 theparkbarbados@gmail.com facebook.com/theparkbarbados instagram.com/theparkbarbados