Menu International Barbados 2024

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RESTAURANTS

Animal Flower Cave — 15

Atlantis — 17

Baia — 19

Buzo Osteria Italiana — 25

Café Sol — 27

Careenage Rum Stop! — 29

Cariba Restaurant & Bar — 33

Champers — 35

Chef Michael Hinds X West

Bar & Restaurant — 37

Cocktail Kitchen — 41

Coral Reef Club — 43

Crave Restaurant — 47

Deia Beach Restaurant & Beachclub — 49

Fusion Rooftop — 51

Irie Foods Jamaican Fah Real! — 55

Lobster Alive — 57

Local & Co. — 59

Lone Star Barbados — 63

Oro Restaurant — 65

Paul Owens at the Beach House — 67

Primo Bar & Bistro — 71

Round House — 73

Sipping Room — 75

Surfers Cafe Barbados — 79

Tapas — 81

The Farm House — 83

The Fish Pot — 87

The Garden Terrace Restaurant — 89

The Grille Bajan Inspired — 91

The Park Cafe — 95

The Sandpiper — 99

The Tiki Bar — 101

Zaccios Restaurant & Beach Bar — 105

Zen — 107

PUBLISHER: Menu International — PRODUCTION DIRECTOR: Brigitte Nantel — TRAFFIC COORDINATOR: Boris Kowka — PRODUCTION COORDINATOR: Téo Cato

ART DIRECTORS: Alana Hennessy, Isabelle Vachon

21 — COVER SHOOT Native Sons

108 — COCKTAIL RECIPE

Bajan Pride Cocktail by Jennifer Ellis

84 — WRITER’S CORNER

Embracing Every Hour in Barbados by Kylee Ross

SPECIAL FEATURES

Cover Shoot – Native Sons — 20-21, 22-23

Interview – Pedro Newton of Champers — 68-69

Interview – Rishi Panjwani of Ino-Gro Hydroponic Farm — 92-93

Interview – Donavan Lopez of Lone Star Barbados — 52-53

To Begin – It’s a Breeze, Your Guide to Barbados’s Best Restaurants — 11

Writer’s Corner – Embracing Every Hour in Barbados — 84-85

COCKTAIL RECIPES

Banana-Miso Sour Cocktail by Tao Zrafi of Deia Beach Restaurant & Beachclub — 38-39

Bajan Pride Cocktail by Jennifer Ellis of Tapas — 108

FOOD RECIPES

Grilled Barracuda with Tahini and Creamy Mashed Potatoes by Barry Rock of Primo Bar & Bistro — 30-31

Southern Palms Beach Club Surf and Turf by Wayne Butcher of The Garden Terrace Restaurant — 76-77

ADVERTISERS

Alleyne Real Estate — 9 & inside back cover

Careenage Rum Stop! — 60-61

Corbin’s Car Rentals — 110-111

Diamonds International — inside front cover & 1

Drift Ocean Terrace Lounge — 12-13

Lickrish Food Tours — 96-97

Southern Palms Beach Club & Resort Hotel — 103

The Dive — 109

The Royal Shop — 3, 5, 7, 112 & back cover

The Spa — 45

30 — FOOD RECIPE

Grilled Barracuda with Tahini and Creamy Mashed Potatoes by Barry Rock

76 — FOOD RECIPE

Southern Palms Beach Club Surf and Turf by Wayne Butcher

92 — INTERVIEW

Sowing Success with Ino-Gro

38 — COCKTAIL RECIPE

Banana-Miso Sour

by Tao Zrafi

ASIAN

Cariba Restaurant & Bar — 33

BAJAN / BARBADIAN

Animal Flower Cave — 15

Atlantis — 17

Careenage Rum Stop! — 29 & 60-61

Lickrish Food Tours — 96-97

Oro Restaurant — 65

The Garden Terrace Restaurant — 89

The Grille Bajan Inspired — 91

BAR BITES

Careenage Rum Stop! — 29 & 60-61

Sipping Room — 75

BEACHFRONT, BEACHSIDE AND SEAVIEW RESTAURANTS

Animal Flower Cave — 15

Atlantis — 17

Champers — 35

Coral Reef Club — 43

Deia Beach Restaurant & Beachclub — 49

Drift Ocean Terrace Lounge — 12-13

Fusion Rooftop — 51

Lobster Alive — 57

Local & Co. — 59

Lone Star Barbados — 63

Oro Restaurant — 65

Paul Owens at the Beach House — 67

Primo Bar & Bistro — 71

Round House — 73

Surfers Cafe Barbados — 79

Tapas — 81

The Fish Pot — 87

The Garden Terrace Restaurant — 89

The Grille Bajan Inspired — 91

The Sandpiper — 99

The Tiki Bar — 101

Zaccios Restaurant & Beach Bar — 105

Zen — 107

BREAKFAST

Atlantis — 17

Chef Michael Hinds X West

Bar & Restaurant — 37

Coral Reef Club — 43

Irie Foods Jamaican Fah Real! — 55

Local & Co. — 59

Lone Star Barbados — 63

Surfers Cafe Barbados — 79

The Farm House — 83

The Fish Pot — 87

The Garden Terrace Restaurant — 89

The Park Cafe — 95

The Sandpiper — 99

Zaccios Restaurant & Beach Bar — 105

BRUNCH

Deia Beach Restaurant & Beachclub — 49

Round House — 73

Sipping Room — 75

The Park Cafe — 95

CAFÉ

Surfers Cafe Barbados — 79

The Park Cafe — 95

CARIBBEAN

Animal Flower Cave — 15

Atlantis — 17

Cariba Restaurant & Bar — 33

Champers — 35

Cocktail Kitchen — 41

Crave Restaurant — 47

Deia Beach Restaurant & Beachclub — 49

Drift Ocean Terrace Lounge — 12-13

Irie Foods Jamaican Fah Real! — 55

Lickrish Food Tours — 96-97

Lone Star Barbados — 63

Paul Owens at the Beach House — 67

Round House — 73

Sipping Room — 75

Surfers Cafe Barbados — 79

The Farm House — 83

The Park Cafe — 95

The Sandpiper — 99

The Tiki Bar — 101

Zaccios Restaurant & Beach Bar — 105

CARIBBEAN FUSION

Deia Beach Restaurant & Beachclub — 49

The Farm House — 83

CARIBBEAN INFUSED

Crave Restaurant — 47

CARIBBEAN REMIX

Cocktail Kitchen — 41

DINNER SHOW

The Garden Terrace Restaurant — 89

ECLECTIC

Chef Michael Hinds X West

Bar & Restaurant — 37

Paul Owens at the Beach House — 67

EUROPEAN

Lone Star Barbados — 63

Oro Restaurant — 65

FARM TO TABLE

Local & Co. — 59

The Farm House — 83

FUSION

Baia — 19

Deia Beach Restaurant & Beachclub — 49

GREEK

Deia Beach Restaurant & Beachclub — 49

INTERNATIONAL

Champers — 35

Chef Michael Hinds X West

Bar & Restaurant — 37

Coral Reef Club — 43

Fusion Rooftop — 51

Local & Co. — 59

Round House — 73

Tapas — 81

The Fish Pot — 87

The Garden Terrace Restaurant — 89

The Sandpiper — 99

Zaccios Restaurant & Beach Bar — 105

ITALIAN

Buzo Osteria Italiana — 25

Tapas — 81

JAMAICAN

Irie Foods Jamaican Fah Real! — 55

JAPANESE

Zen — 107

LOBSTER

Lobster Alive — 57

MEDITERRANEAN

Coral Reef Club — 43

Deia Beach Restaurant & Beachclub — 49

Lone Star Barbados — 63

Primo Bar & Bistro — 71

The Fish Pot — 87

MEXICAN

Café Sol — 27

MODERN EUROPEAN

Oro Restaurant — 65

NIKKEI

Baia — 19

PERUVIAN

Baia — 19

PIZZA

Buzo Osteria Italiana — 25

REGIONAL

Chef Michael Hinds X West Bar & Restaurant — 37

SEAFOOD

Cariba Restaurant & Bar — 33

Champers — 35

Coral Reef Club — 43

Drift Ocean Terrace Lounge — 12-13

Lobster Alive — 57

Sipping Room — 75

The Fish Pot — 87

The Grille Bajan Inspired — 91

The Sandpiper — 99

STEAKHOUSE

The Grille Bajan Inspired — 91

SUSHI

Fusion Rooftop — 51

Zen — 107

TAPAS

Tapas — 81

THAI

Zen — 107

VEGETARIAN

The Tiki Bar — 101

Photography Kenneth Theysen

It’s a Breeze

YOUR GUIDE TO BARBADOS’ BEST RESTAURANTS

When do you know you're really on vacation?

When you reach for a cold beer instead of a hot phone?

When you feel the sand between your toes as you run toward the sea?

Or is it when you're sitting on the terrace of a restaurant and, just as you're about to look at the menu, you feel a breeze come in off the water and you hear the rustle of the high palms along the beach?

That's where Menu International hopes to find you. Ambitious cooks and seasoned hospitality professionals from around the world drop anchor in Barbados, bringing with them a wealth of experience and knowledge. We'll take you to where they practise their trade, from small intimate spots full of charm to innovative fusion kitchens sure to spark intrigue. Get a taste of the whole island—the frenetic pulse of Saint Lawrence Gap, the refined and upscale earthiness of Speightstown, the rustic beauty of the rural northern parishes, and the rugged beauty of Bathsheba on the Atlantic coast. Connect with the rich culture and history of Barbados, seasoned with the energetic sass of contemporary Bajan life. Along the way, we explore the continued renaissance of native Bajan dishes as they appear on restaurant menus and the island's admirable commitment to farm-to-table agriculture in tune with the climate and terrain. We want to pique your curiosity and encourage you to explore outside your comfort zone.

There's never been a better time to savour Barbados. It's a breeze.

Exhale. Smile. Indulge.

— Menu International

Drift Ocean Terrace Lounge: A LEGACY BEYOND THE HORIZON

By Kylee Ross

“He’s the captain on that boat right there,” says Syltopher (Skully) Meyers-Leslie, general manager at Drift Ocean Terrace Lounge, as he points to an aerial shot of a sailboat with late-owner Howard Palmer at the helm. The enlarged photo is nestled between several thoughtfully-placed pieces on the walls of the lounge, ranging from a showcase of local art to a collection of nautical-themed signs and sailboat memorabilia.

Photography Kenneth Theysen

In the space formerly occupied by a dive shop, Howard created an idyllic West Coast sundowner spot with a drift in, drift out nonchalance. The lounge is furnished with plush, cotton couches set up to recreate the feeling of sitting oceanside in a bright boathouse or cabana. The polished floorboards and shined bar are reminiscent of the pristine deck of a luxury sailboat. And like the deck of a boat, there’s ample space to gather with a group, sit back and enjoy tapas or a chilled bottle of champagne kept close by in a classic ice bucket.

Drift is an expression of Howard’s life-long love of sailing. Throughout his life, he participated in regattas, including Les Voiles de Saint-Tropez and Les Régates Royales de Cannes, and competed in the 1984 and 1988 Olympic games in the two-person keelboat (star) event representing Barbados. He was well-respected in the sailing community in Barbados and throughout the Mediterranean.

When Howard was at Drift Ocean Terrace Lounge, he wasn't in work mode, says Rhys Palmer, one of Howard Palmer’s sons. “I think he kind of picked up on the whole dolce vita vibe from his experiences sailing,” says Rhys. “He liked the kind of laid back, Saint-Tropez attitude and always wanted to bring some of that to Barbados.”

Howard came to Barbados in the early 1970s and opened the renowned Ship Inn in Saint Lawrence Gap in 1974. “He claimed to be the person who set up the first pub in Barbados,” says Rhys. Howard also opened The Coach House Restaurant in Paynes Bay, then later took over The Beach House (now known as Paul Owens at The Beach House) “I grew up at the Ship Inn,” says Rhys. “I was born into the restaurant industry. So, you know, it's fun

to kind of keep [Drift Ocean Terrace Lounge] alive and change it and adapt it.”

Rhys and his brother, Bryn Palmer, have since begun to breathe new life into Drift without distracting from the vision their father had for it when it opened in 2013. The main attraction is the open-air oceanview deck—now modernised with a sleek awning to shield from the beating afternoon sun. Every high-top seat on the terrace overlooks the lulling waves of the Caribbean Sea and offers a perfect place to unwind. “I think it's the best place in Barbados to take in a sunset,” says MeyersLeslie, acknowledging that sunsets anywhere in Holetown are beautiful. But he’s adamant that there’s something special about the sunsets from the vantage point of Drift Ocean Terrace Lounge. “There's a certain kind of cosiness about this spot,” adds Meyers-Leslie.

Part of Drift Ocean Terrace Lounge’s elegant charm is its welcoming ambience. As the first seating of sunset chasers trickles in at golden hour, the servers greet familiar faces and ask if they’ll be having the usual. “Generally when you hear that door open, you're going to hear my staff call somebody by name,” says Meyers-Leslie. Guests are comfortable in the ambience in flip-flops or in high heels and casually stop by to catch a famous West Coast sunset or stay well into the evening to enjoy live music and DJ sets with cocktails under the night sky.

Incorporating live entertainment into the evenings at Drift is a new addition—complementing some of the long-lasting elements of the lounge (like the classic cocktails) and the new initiatives (like the revamped food menu). “The chef that we’re working with has been working with our father and our family for years,” says Rhys. Glenroy Forde worked at

The Coach House and The Beach House and developed the new menu of fresh and zesty tapas bar bites at Drift—with pizza baked in Drift’s very own outdoor pizza oven.

The original cocktail list for Drift was created by Philip ‘Casanova’ Antoine, a celebrity bartender who represented Barbados internationally in mixology competitions. A few others on the list were created by MeyersLeslie himself. “To me, there's no speciality drink,” says Meyers-Leslie. “I would say there's a little bit of something for everybody. I don't think anybody can come here and not find something they like [on the cocktail list].”

The essence of Howard Palmer's vision, embodied in the inception of Drift Ocean Terrace Lounge, continues to resonate steadfastly today. With his sons now at the helm, guiding the establishment into the future, the legacy forged by Howard remains vibrant, promising a vast trajectory ahead.

DRIFT OCEAN TERRACE LOUNGE

Animal Flower Cave

LOCATION

North Point Saint Lucy

REGION

North Point

CONTACT

(246) 439-8797 / 262-9535 animalflowercave.com animalflowercave@outlook.com

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 and Sue Ward created the latest version of the Animal Flower Cave in 2015 by adding the restaurant to enhance their guests’ experience. Now you can not only visit and swim in the Animal Flower Cave but also sit back, relax and enjoy a fabulous lunch, whilst soaking up the best view Barbados has to o er. There is also a fun play area for children, mostly created from recycled, repurposed and upcycled materials. Animal Flower Cave serves Barbadian/Caribbean food, as locally-sourced as possible. And since Mannie and Sue also run a black belly sheep farm, raising free-range lamb, you can often see the flock wandering about and may even get held up in a very typical Bajan ‘roadblock’!

Mannie Ward OWNER

BARBADIAN / CARIBBEAN

APPETISERS

Saltfish Buljol GF — 26.00

salt cod, lime juice, red and hot peppers, tomatoes and onions, served with grilled breadfruit (when in season)

Coconut Ceviche GF — 28.00 fresh fish (ask server for details) marinated with coconut milk, lime juice and Scotch bonnet peppers, tossed with cucumber, red and green peppers, tomatoes, scallions, garlic and cilantro, served with rice crackers

SALADS

Ceasar Salad — 35.00

romaine leaves tossed in a creamy garlic dressing, topped with Parmigiano-Reggiano and garlic croutons

— with fish add 15.00 — with grilled chicken add 15.00 — with poached baby shrimp add 15.00

Asian Lettuce Wrap GF — 37.00 sautéed cabbage, carrots, broccoli, red onions, garlic, ginger and soba noodles tossed in a miso, sriracha, sesame oil and soy sauce, served on romaine leaves

— with BBQ pulled pork add 15.00 — with shrimp add 15.00 — vegan with no toppings

ROTI / BURROTI

Chicken and Potato Roti — 35.00 mild chicken and potato curry wrapped in a roti skin

Black Bean and Pork Burroti — 40.00 when a roti and a burrito meet… roti skin filled with pulled pork, black beans and rice, topped with melted cheese, sour cream and home-made pico de gallo — vegan without pork

CAVE CURRIES

Roasted Pumpkin and Chickpea Curry GF — 48.00 roasted pumpkin, tomatoes and chickpeas simmered in mild coconut-cilantro-gingercurry sauce, served with jasmine rice and home-made mango chutney

West Indian Mild Chicken Curry GF — 58.00 chicken simmered in our coconut-tamarindmango-pumpkin-curry sauce, served with jasmine rice and home-made mango chutney

MAINS

Range: 28.00 – 65.00

Catch of the Day GF seasonal fish, all trom local fishermen, served with sweet potato mash and seasonal vegetables, topped with fresh pico de gallo

St. Louis-style Cut BBQ Ribs

South Western slow-roasted ribs marinated in our in-house BBQ sauce, served with French fries and coleslaw

Breadfruit Taco – The Original Home of...GF 3 tacos shells made from breadfruit, loaded with coleslaw, onions, cilantro and pico de gallo, and your choice of filling — with jerk chicken — with BBQ pulled pork — with fish (not gluten-free) — vegan with channa and no coleslaw

Jerk Slow-roasted Chicken GF free-range halal chicken marinated in our in-house herb and spice marinade, served with French fries and coleslaw

Seafood and Cajun Sausage Calypso GF scallops, shrimp, fish and Cajun sausage in sambuca and tomato broth, served with jasmine rice and salad garnish (can be prepared without the sausage)

Black Belly Lamb Stew GF our home raised, free-range black belly lamb, potatoes, carrots and onions, done the 'Bajan way’, served with jasmine rice and salad garnish

Cuban Black Beans and Jasmine Rice GF black beans simmered in vegetable stock with onions, peppers, cilantro and a touch of Scotch bonnet pepper, served with jasmine rice, pico de gallo salsa and sour cream — with jerk chicken — with BBQ pulled pork — with Cajun sausage — with cubed bacon — vegan without sour cream

GF Gluten-free. Spicy. Vegan.

HOURS

LUNCH:

Tues-Sun11:00 a.m. to 3:30 p.m.

Mon Closed

CAVE:

Tues-Sun9:30 a.m. to 4:30 p.m.

Mon Closed

INFO

DINING: Open-air

ATTIRE: Casual

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.

Atlantis

LOCATION

The Atlantis Historic Inn

Tent Bay

Saint Joseph

REGION

Bathsheba

CONTACT

(246) 433-9445

atlantishotelbarbados.com enquiry@atlantishotelbarbados.com

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

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

Kevin Bridgeman HEAD CHEF

BARBADIAN / CARIBBEAN

APPETISERS

Caesar Salad — 36.00

crispy romaine leaves, garlic croutons, cherry tomatoes, boiled egg, Parmesan

Caprese lnsalata — 35.00 roasted pine nuts, arugula, balsamic dressing

Atlantis Salad — 38.00

mixed leaves, cherry tomatoes, honey-roasted cashews, quinoa, caramelised apples, raisins

— with grilled chicken breast add 16.00

— with grilled flying fish add 20.00

— with grilled shrimp add 24.00

Thai Mini Crab Cakes — 40.00 red Thai aïoli, orange-poppy seed jelly

Bajan Fish Cakes — 26.00

Marie Rose sauce, garden salad

Panko-crusted Shrimp — 38.00 wasabi mayo, Asian slaw, tamarind dip

Crispy Jerk Calamari — 34.00 mango mayo, arugula, lemon wedge

Grilled Octopus — 34.00 pickled cucumber, wakame, roasted tomato, cumin-honey mayo

ENTRÉES

Catch of the Day — 66.00

8-oz. fresh fish, grilled or pan-fried, basilwhipped mashed potatoes, smoked salmon cream, sautéed leeks

Tent Bay Fish and Chips — 60.00 deep-fried fish, French fries, coleslaw, tartar sauce

Seared Tuna — 58.00

deep-fried blue cheese polenta, wilted spinach, aubergine and sun-dried tomato salsa

Pan-roasted Pork Tenderloin — 58.00 crushed fried plantain, sautéed asparagus, apple purée

8-oz. Black Pepper-crusted

Sirloin Steak — 74.00

home-cut fries, steamed vegetables, red onion jam, garlic butter

Penne or Linguine Pasta — 42.00 Alfredo, or basil pesto , or marinara , or Bolognese

— with grilled chicken breast add 16.00

— with grilled flying fish add 20.00

— with grilled shrimp add 24.00

Rogan Josh Curry poppadums, basmati rice, mango chutney — vegetables 50.00

— chicken 55.00

— seafood 58.00

— shrimp 60.00

Atlantis Angus Beef Burger — 48.00 brioche, jalapeño mayo, crispy bacon, sautéed mushrooms, Cheddar cheese, lettuce, tomatoes, French fries or garden salad

Vegan Burger — 42.00

edamame, chickpeas, lettuce, tomatoes, vegan mayo, French fries or garden salad

Thin-crust Margherita Pizza — 38.00

— add pepperoni, red onions, mushrooms, flying fish, chicken, olives 5.00/each

DESSERTS

Affogato — 22.00 vanilla ice cream drizzled with Lavazza espresso

Chocolate Cheesecake — 24.00 stewed berries, mango sauce

Warm Cherry Pie — 24.00 nutmeg cream, vanilla ice cream

Coconut Bread Pudding — 24.00 vanilla cream, rum and raisin ice cream

Vegan.

HOURS

BREAKFAST:

Mon-Sun 8:00 a.m. to 10:00 a.m.

ALL- DAY DINING:

M, W, F, Sat 12:00 noon to 7:00 p.m.

T, Th, Sun 12:00 noon to 3:30 p.m.

BAR:

Mon-Sun 10:00 a.m. until…

INFO

DINING: Open-air

ATTIRE: Casual

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

A 12.5% service charge and a 2.5% tourism product levy will be added to your bill.

Prices and menu items are subject to change.

Baia

LOCATION

Sand Street

Speightstown

Saint Peter

REGION

Speightstown

CONTACT

(246) 432–2242

baiabarbados.com

reservations@baiabarbados.com

Baia is the ultimate destination for foodies and culture enthusiasts alike.

An idyllic setting where the days are unique and the evenings are pure magic. Baia burst onto the scene of the West Coast of Barbados, a sublime beachfront property toward the north of Speightstown. Chic, vibey, transcendental beats and vast sea views allow you to soak up the atmosphere while enjoying your favourite sips and bites out on the deck. Indulge in an immersive journey of eclectic Peruvian fusion cuisine and expertly-crafted cocktails in a zestful setting, perfect for any occasion. Open for lunch and dinner with beach access.

FUSION / NIKKEI / PERUVIAN

Christopher Hawkesworth HEAD CHEF

CEVICHES AND RAW

Ceviche de PlatanoGF — 36.00

diced plantain, sweet potato, coconut leche de tigre, cancha

Tuna Tostada — 38.00

crispy tortilla, akami tuna, yuzu, wasabi emulsion

Mahi-mahi JapoGF — 46.00

cured mahi-mahi, yuzu, truffle, cherry tomato

Salmon Laqueado — 54.00

sashimi-grade salmon, passion fruit, crispy purple potato

SMALL PLATES (TO SHARE)

Baia GuacamoleGF — 38.00

avocado, pico de gallo, sunny side up egg, crispy tortillas

Tacos de Pescado al Pastor — 38.00 crispy white fish, soft tacos, pineapple criolla, ají yogurt

Pollo Ajomiso al Josper — 40.00

charcoal-grilled chicken skewers, ají yogurt

Patacones de Ropa ViejaGF — 40.00

slow-cooked pulled pork, crispy plantain patties, avocado mousse

Frito de Vegetales — 42.00

fried market vegetables, nori seasoning, Baia ketchup

Crispy Tacos de Verduras — 42.00

edamame, sweet corn, garlic miso, avocado mousse

SALADS

Baia Quinoa SaladGF — 40.00 tabbouleh quinoa, lime dressing, cancha

Langostino saladGF — 45.00

charcoal-grilled king prawns, wild mixed salad, citrus emulsion, pineapple criolla

Burrata con TomateGF — 49.00

Italian burrata, wild tomatoes, pomegranatebalsamic dressing, crushed cashews

HOURS

LUNCH:

Sat-Sun 12:00 noon until…

DINNER:

Mon-Sun 5:30 p.m. until… (open Tuesdays only in high season)

MAINS

Moqueca de ZapallitoGF — 60.00

Brazilian courgette stew, green coconut milk, aromatic basmati rice

Tulemasi — 72.00

poached mahi-mahi, coconut sauce, plantain purée

Pollo al JosperGF — 75.00

charcoal-grilled Peruvian half-chicken, choclito crema (approx. 30 minutes cooking time)

Pulpo AnticucheroGF — 82.00

charcoal-grilled octopus, ají amarillo purée, purple olive emulsion

Ají-glazed SalmonGF — 85.00

charcoal-grilled salmon, bonito flakes, yuzu-sweet potato purée, asparagus

Nikkei Short RibsGF — 92.00 braised short ribs, ají amarillo purée

10-oz. Black Angus Strip LoinGF — 130.00 served with chimichurri and huacatay

Chupe de LangostaGF — Market price lobster tail in ají panca bisque, edamame, aromatic basmati rice

POSTRES OR DESSERTS

Flan de Coco — 36.00

coconut-egg custard, pineapple-rum caramel, lime zest

Churros de Naranja — 39.00

orange and lime churros, milk chocolate and dulce de leche sauce

Fondant de chocolate

y Avocado Helados — 40.00

chocolate fondant, salted roasted peanuts, avocado ice cream

GF Gluten-free. Vegan. Vegetarian.

INFO

DINING:

Open-air (covered and uncovered)

ATTIRE:

Elegantly casual / Island chic

ENTERTAINMENT:

DJ, live band, live percussionist

All

Prices

subject to

Photography Kenneth Theysen

Native Sons

One of the biggest joys of travel is discovering local cuisine cooked by locals. Barbados, like many islands in the Caribbean, has embraced farm-to-table dining. You get what grows and swims best, prepared with a savvy understanding of the island’s culture and history. Our two chefs both learned their craft in the Barbados hospitality education system and honed their skills in various well-known and respected restaurant kitchens across the island. Now, they have arrived at the top of their game, overseeing Champers and Lone Star, two of the most acclaimed and well-located establishments on Barbados. Before scanning the menu, visitors would be wise to ask about the specials because these guys know what makes Bajan cuisine special. They've lived it and they love it. Native sons, indeed. Continued on page 22…

…Continued from page 21

Donavan Lopez

Executive Chef

Lone Star Barbados

Donavan Lopez wanted to be one of three things when he was a kid: a professional cricket player, an accountant or a chef. He did eventually play cricket for Team Barbados at the junior level, he is a chef, and some of the responsibilities of executive chef push him into the realm of accounting. Lopez began his career studying at the PomMarine through The Hospitality Institute and kicked off his professional journey as assistant cook at Kings Beach Hotel. He went on to work in some of the premier hotels and restaurants on the island—Sandy Lane and Whispers on the Bay, to name a few. When a position opened up at Lone Star, then-chef Dean Butler offered Lopez a role as chef de partie. Within seven months, Lopez was promoted to junior sous-chef. “I wasn’t looking for it, but I just embraced it with both arms,” Lopez says. From there, Lopez moved up the ranks over the course of five years to hold positions as sous-chef, senior sous-chef, executive sous-chef and, now, executive chef.

BIRTH YEAR: 1975.

BIRTHPLACE: Bridgetown, Saint Michael.

BIRTH COUNTRY: Barbados.

FAVOURITEBAJAN DISH: Cou-cou and flying fish.

FAVOURITE DRINK: Gin and tonic.

FAVOURITE FOOD TREND: Raw food.

FAVOURITE SONG TO COOK TO: You'll Be in My Heart by Phil Collins.

BEST MEAL OF YOUR LIFE: 34 Mayfair in London— tortellini, cèpe mushrooms, shaved black truffle.

FAVOURITE LOCAL INGREDIENT: Sweet potatoes.

A CHEF WHO INSPIRES YOU: Hard to choose one— Jonathan Wright, Stuart Ralston, Alfredo Batson, Oviston Edwards.

ON A DESERTED ISLAND, WHICH 3 FOOD INGREDIENTS WOULD YOU BRING?: Water, fresh fish, salt.

WHAT IS YOUR COMFORT FOOD?: Pickles.

WHAT WOULD YOUR LAST MEAL BE?: Pudding and souse.

Photography Kenneth Theysen

Pedro Newton

Executive Chef Champers

Pedro Newton began to cook as a young boy. He remembers his mother leaving cooking instructions for him, outlining tasks to complete before she got home from work. The first food he baked independently was Christmas pudding (also referred to as cake). He remembers his mother cutting herself a slice and giving him her stamp of approval on taste and texture, but stern disapproval on his initiative to use her oven without supervision. Newton went on to enroll in The Hospitality Institute as a part-time student while he worked as a carpenter to help his mother support their family. He started his first job in the restaurant industry at Shakey’s Pizza. After five years there, “I wanted to move on,” Newton says. “I just wanted to do better.” He moved on to Brown Sugar and worked his way through the kitchen for 10 years. When he was ready for his next challenge, Newton accepted a position as junior pastry chef at The Royal Pavilion (now known as Fairmont Royal Pavilion). “I actually think that was my launching pad,” Newton says. He was hired as the sous-chef at Lone Star and later started his own business selling flying fish to premier hotels and restaurants around the island. When he was ready to re-enter the restaurant industry as a chef, he held the position of sous-chef at La Mer Restaurant and, finally, executive chef at Champers

BIRTH YEAR: 1968.

BIRTHPLACE: Packers, Christ Church.

BIRTH COUNTRY: Barbados.

FAVOURITE BAJAN DISH: Pumpkin fritters.

FAVOURITE DRINK: Ginger beer.

FAVOURITE FOOD TREND: Asian fusion.

FAVOURITE SONG TO COOK TO: Stiff Necked Fools by Bob Marley & The Wailers.

BEST MEAL OF YOUR LIFE: Miso cod served with sticky rice.

FAVOURITE LOCAL INGREDIENT: Flying fish.

A CHEF WHO INSPIRES YOU: Graham Licorish, Barbados. Marcus Wareing, United Kingdom.

ON A DESERTED ISLAND, WHICH 3 FOOD INGREDIENTS WOULD YOU BRING?: Watermelon, sweet potato, fish (any type).

WHAT IS YOUR COMFORT FOOD?: Cassava pone, an end slice served warm.

WHAT WOULD YOUR LAST MEAL BE?: A slice of white chocolate cheesecake with guava sorbet.

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 aesthetic 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.

BARBADOS

Contact Mike Power at mike@menuinternational.com

Kenneth Theysen Official Photographer / Menu International timeless-pixx.com

Buzo

LOCATION

The Pavilion

Hastings Christ Church

REGION

Hastings and Rockley Area

CONTACT

(246) 629-2896

buzo.barbados@gmail.com

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

A team of talented chefs creates exciting works of art using only the finest meats, fresh seafood and other delicious ingredients. Chef Nakita Goddard is known for creating exciting dishes that are sure to seduce your taste buds in a symphony of flavours, textures and aromas of contemporary Italian food.

Nakita Goddard EXECUTIVE SOUS - CHEF

ITALIAN / PIZZA

OSTERIA ITALIANA

ANTIPASTI / APPETISERS

Trio di Bruschette — 40.00

trio of bruschetta: tomatoes and basil, blue cheese and pears, prosciutto di Parma and provolone

Tartare di Tonno — 43.00

yellowfin tuna, celery, tomatoes, onions, pine nuts, sesame seed and lime vinaigrette, topped with citrus crema on thinly sliced cucumbers

Carpaccio di Manzo e Scaglie di Grana all’Olio Aspringnolo — 47.00 beef carpaccio, shaved Parmesan, crispy shallots, verjuice and lemon olive oil

Fritto Misto di Mare — 47.00

shrimp, squid and white fish pieces, battered and fried, served with a light home-made citrus mayonnaise

INSALATE / SALADS

Caprese — 36.00

tomato, mozzarella and fresh basil

Insalata alle Almond e Frutti di Stagione — 40.00

spinach, red apples, red onions, goat cheese, cranberry, pecans and blueberries tossed in a balsamic vinaigrette

Orzo e Grano — 40.00

barley and wheat berries with fresh spinach, cherry tomatoes, mozzarella, mint, basil and Taggiasca olives

LE PASTE DELLA CUCINA / PASTAS *

Fettuccine Verdi al Ragu Bolognese — 47.00 home-made spinach fettuccine pasta served with a rich and savoury meat sauce, slowcooked to perfection Bolognese style

Pappardelle ai Funghi — 52.00

pappardelle pasta with garlic, white truffle oil, white wine, mushrooms and cream

Torcelli Salsiccia e Porcini — 56.00

Calabrian sausage, porcini mushrooms and light cream-tomato sauce

Rigatoni con Crema di Pistacchi e Pancette Croccante — 57.00

rigatoni with pistachio cream and crispy pancetta

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

SECONDI / MAIN COURSES

Filetto di Pesce Contadino — 72.00

fish fillet with fresh herbs, tomatoes, olives, capers, lime, garlic, extra-virgin olive oil and fresh tomato sauce

Cotoletta Vestita — 83.00

thinly sliced bone-in pork chop, breaded and fried, topped with arugula, cherry tomatoes and Italian-style Parmesan cheese

Gamberoni alla Diavola — 89.00

Mediterranean prawns with fresh chilli and garlic on Prosecco and asparagus risotto

Filetto di Maiale al Vino Rosso, Polenta — 94.00

pork tenderloin, red wine, pearl onions and creamy polenta

PIZZE / PIZZAS

Rado — 50.00

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

Buzo — 55.00

(without tomato sauce)

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

Quattro Stagioni— 59.00 spicy salami, double-smoked ham, artichokes, mushrooms and mozzarella cheese

DOLCI / DESSERTS

Tiramisu — 30.00

Panna cotta — 30.00 fresh berry marmalade

Soufflé Caldo al Cioccolato — 35.00 flourless chocolate soufflé, vanilla bean gelato and raspberry reduction

HOURS

LUNCH:

Mon-Sat11:00 a.m. to 5:00 p.m.

DINNER:

Mon-Sun5:00 p.m. to 10:00 p.m.

INFO

DINING: Indoors

ATTIRE: Elegantly casual

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.

Café Sol

MEXICAN GRILL AND MARGARITA BAR

MEXICAN

LOCATION

St. Lawrence Gap Christ Church

REGION

Worthing, St. Lawrence and Dover Area

CONTACT

(246) 420-7655 cafesolbarbados.com info@cafesolbarbados.com

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

Located at the gateway of St. Lawrence Gap, Café Sol draws visitors and locals alike who enjoy the laid-back and informal atmosphere. Here you can listen to hot Latin music while sipping your favourite cocktail and enjoying spectacular ocean views of St. Lawrence Bay. In addition, there are two nightly happy hours you won’t want to miss! Café Sol burns hot. Enjoy the heat.

Jemma O’Neal HEAD CHEF

APPETISERS

Range: 18.00 – 42.00

Chips and Salsa

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

Cheese Nachos

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

Chunky Chilli

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

Jalapeño Fish Cakes

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

MEXICAN MAINS

Range: 38.00 – 55.00

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

— grilled steak — grilled chicken breast

— grilled shrimp — grilled seasonal veggies

— fajita fiesta (chicken, steak and shrimp)

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

Enchiladas

2 corn tortillas filled, slow-baked, then topped with our spicy tomato enchilada sauce and melted cheese, served with Spanish rice and refried beans

— spicy beef — marinated chicken

— black beans — pork carnitas

HOURS

LUNCH:

Tues-Sun 11:30 a.m. to 5:00 p.m.

DINNER:

Mon-Sun 5:00 p.m. until late

HAPPY HOURS 2 FOR 1:

Mon-Sun 5:00 p.m. to 7:00 p.m. 10:00 p.m. to 12:00 a.m.

Tacos

2 crunchy corn or flour tortilla shells with lettuce, salsa and Cheddar, loaded with your choice of filling, then topped with sour cream and guacamole, served with Spanish rice and refried beans

— spicy beef — marinated chicken

— crispy beer-battered fish — pork carnitas

— chargrilled steak — flame-grilled shrimp

— combo (any 2)

Nachos

crispy corn tortilla chips, heaped with queso, refried beans, pico de gallo, sour cream and guacamole

— spicy beef — marinated chicken

— chargrilled steak — flame-grilled shrimp — pork carnitas — vegetarian

— ultimate nachos (beef, chicken and steak)

COCKTAILS

Sol Sangria — 16.00

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

White Lightning Sangria — 16.00

white wine with a dash of vodka, raspberry and fruit pieces

Margaritas — 18.00

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

Traditional Mojito — 18.00

Cockspur white rum, cane sugar, lime and fresh mint leaves

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

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

DINING:

Indoors – Outdoors

ATTIRE: Relaxed

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

Prices and menu items are subject to change.

Careenage Rum Stop!

LOCATION

Hilton Barbados Resort

Needham’s Point

Saint Michael

REGION

Needham’s Point

CONTACT

(246) 426-0200

hiltonbarbadosresort.com

Indulge in the best selection of spirits and iconic Barbadian rum brands at the Hilton Barbados Resort's signature bar.

With a food menu that features snacks, small dishes and samplers with an undeniable Bajan influence, you can enjoy a delicious drink with friends while taking in live entertainment. Situated at the lobby level, Careenage Rum Stop! is the perfect spot to relax and unwind any day of the week.

BAJAN / BAR BITES

Willis Griffith

SOUS - CHEF

BAR BITES

Bajan Ground Provision Balls — 24.00

Parmesan-coated local ground provision balls with yah grandmother sauce

Jerk Pork Kebabs — 28.00

jerk pork and pineapple kebabs with an Old Brigand rum sauce and molasses glaze

Coconut Shrimp — 30.00

curry-scented jumbo coconut shrimp with a spicy chilli flake-mango aïoli

SHAREABLES

De Bajan Sampler — 32.00

Bajan-seasoned Banks beer-battered chicken gizzards, liver and necks fried in a light batter, served with a Bajan-rum sauce

Local Flying Fish Taco — 36.00

soft shell taco, Scotch bonnet aïoli, creamy Bajan slaw and Cheddar cheese

ON THE HEALTHIER SIDE

Fried Gluten Bits — 26.00

green papaya and mango slaw with herb and cashew dipping sauce

Granny's Garden Salad — 28.00

quinoa, avocado, pickled onions, tomatoes, vegan Cheddar cheese, cucumber, mesclun and honey-garlic dressing

SIGNATURE PLATE

Martins Bay Mahi-mahi and Sweet Potato — 38.00

herb-grilled mahi-mahi, roasted sweet potato tossed in a smoked pumpkin butter

SMALL PLATES

Sizzled Macaroni Pie — 32.00

macaroni pasta tossed in a Cheddar cheese sauce, topped with our local Cheddar and seasoned breadcrumbs

De Careenage Rum Stop Sliders — 35.00

Bajan-seasoned lamb patties, drunken onions and sweet pepper, lettuce and tomatoes, served on mini salt breads with ground provision fries

Shrimp Souse — 38.00

pickled shrimp, cucumber with hints of local hot peppers and steamed sweet potato pudding

Baby Back Ribs — 39.00

served with your choice of sauce, either BBQ, jerk or mango chipotle, breadfruit chips and Scotch bonnet-infused blue cheese dip

DESSERTS

Deputy Beer and Sorrel Float — 22.00 handcrafted local sorrel sorbet topped with a local light Deputy beer

Granny's Pineapple

Upside-down Cake — 24.00 traditional pineapple cake served with vanilla ice cream

Rum and Raisin Fusion — 25.00

vanilla ice cream served with Mount Gay rum and spice-infused raisins

COCKTAILS

Classic Cosmo — 20.00 vodka, triple sec, lemon juice, cranberry juice, cranberry foam

Bacon Vodka Bloody Mary — 20.00 bacon vodka, ginger, salt and pepper, lime juice, Worcestershire sauce, Tabasco

Dark 'n' Stormy — 22.00

Mount Gay rum, ginger beer, soda water

Signature Rum Punch — 22.00

Mount Gay rum, lime juice, simple syrup, Angostura bitters

Old Fashioned — 23.00 whiskey, brown sugar, water, orange bitters

Sparkling Margarita — 24.00 tequila white, triple sec, lime juice, sparkling wine

Vegan.

HOURS

EVENING BITES:

Mon-Sun5:00 p.m. to 11:00 p.m.

BAR:

Mon-Sun4:00 p.m. to 12:00 a.m.

HAPPY HOURS:

Mon-Sun8:00 p.m. to 9:00 p.m.

INFO

DINING: Indoors (air-conditioned)

ATTIRE: Casual

ENTERTAINMENT:

Live music (8:30 p.m. to 10:30 p.m., daily)

TERMS & PAYMENT

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.

Grilled Barracuda with Tahini and Creamy Mashed Potatoes

by Head Chef Barry Rock of Primo Bar & Bistro

Chef Barry Rock has an ability to let go of the rigid constraints of the kitchen and say, “Let’s try it on a plate.” It’s a cherished philosophy that he embodies in his cooking and credits to memories of his late grandad sharing pots of food with the neighbourhood.

“There was always something to eat,” says Rock as he reminisces about his grandfather pulling together okra, spinach and beef to create a meal in one big pot with staple ingredients. “And there was always some wondering about what you would find at the bottom of the pot.”

The components for these shared meals came from the inspiration of whatever was in the cupboards and from the yields of the kitchen garden—and everything that grew in the garden would eventually find its way into a pot with chicken and rice.

This grilled barracuda recipe from the menu at Primo (you’ll recognise it as the Lebanese Catch of the Day) is a twist on traditional Bajan grilled fish. The flavours draw from the classic herbaceous seasoning you’d expect from the local cuisine with inspiration taken from the Mediterranean. “It’s the perfect combination of local ingredients and a little bit of chef flair,” says Rock while explaining his choice to share this recipe. It also showcases exactly what you’ll find at Primo during dinner service: a Mediterranean-inspired menu that showcases fresh produce and herbs you’ll find around the island. Herbs and produce that would have at one point grown in Rock’s grandad’s kitchen garden.

Photography Kenneth Theysen

Barracuda

Ingredients

•4 oz olive oil

•4 oz black sesame seeds

•4 oz white sesame seeds

•6 oz chives

•2 oz parsley

•1 oz roasted garlic

•2 6-oz barracuda fillets

•Salt

•Pepper

Instructions

1. Blend the olive oil, black sesame seeds and white sesame seeds for three minutes in a blender or with an immersion blender.

2. Add the chives, parsley and roasted garlic to the mixture. Blend until combined and season the mixture with salt and pepper to taste.

3. Add the barracuda fillets and the herb and oil mixture to a glass or ceramic baking dish and let marinade for 30 minutes at room temperature.

4. Grill the barracuda fillets on medium heat for three minutes on each side.

To Serve

1. Spread a generous dollop of tahini on each of your serving plates.

2. Serve 5 oz of mashed potatoes and 4 oz of the vegetable medley on each plate.

3. Lay one barracuda fillet on top of the mashed potatoes and sautéed vegetables.

Mashed Potatoes

Ingredients

•1 lb russet potatoes, peeled and cubed

•2 tbsp butter

•6 oz chives, chopped

•½ cup warm milk

•Salt

Instructions

1. Cover the potatoes with water in a saucepan and bring to a boil. Simmer on medium heat until the potatoes are tender (about 10-12 minutes).

2. Drain the potatoes and mash them with a potato masher until smooth. Mix in the butter and chives. Once well-combined, mix in the heated milk. Add salt to taste.

Tahini

Ingredients

•6 oz olive oil

•10 oz sesame seeds

•4 oz parsley

•4 oz basil

•Salt and pepper

Sautéed Vegetable Medley

Ingredients

•1 oz olive oil

•2 oz pumpkin, peeled and diced

•2 oz zucchini, diced

•2 oz red pepper, diced

•2 oz onion, diced

Instructions

1. In a medium pan, sauté the vegetables in olive oil until tender.

2. Season with salt and pepper to taste.

Instructions

1. Blend the olive oil, sesame seeds, parsley and basil in a blender or with an immersion blender until smooth.

2. Season the mixture with salt and pepper to taste.

Tips

1. Rock’s number-one secret to this dish is fresh fish and quality ingredients. “Go to the market, spend a little time there, and build relationships with your fishermen,” Rock says. “You’ll get all the fresh fish, every single time.”

2. You can try switching out barracuda for another fish of your choice. Rock says he’s tried the recipe with red snapper and mahi-mahi. “Let’s try kingfish. Let’s try red snapper. Let’s try swordfish,” Rock says. “Whatever you can come up with, have fun with it.”

3. Garnish your dish to suit your taste. Rock enjoys a little something sweet with the dish so he’ll reach for a chutney, but he believes anything can be made a garnish if you like the taste. “Once you can think of it, you can use it as a garnish,” Rock encourages.

Cariba

RESTAURANT & BAR

LOCATION

#1 Clarke’s Gap Derricks Saint James

REGION

Greater Holetown Area

CONTACT

(246) 432-8737 caribarestaurant.com info@caribarestaurant.com

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

Internationally trained executive chef-proprietor Glen Bent has worked in five-star establishments all over the world, including the prestigious Sandy Lane Hotel right here in Barbados. Since he and his wife Faye opened Cariba, they have earned a loyal following of repeat clients. With Glen’s innovative flair in the kitchen and Faye’s warmth and hospitality in the front of the house, Cariba is a perennial hit with residents and visiting gourmet food lovers.

ASIAN / CARIBBEAN / SEAFOOD

Glen Bent EXECUTIVE CHEF / OWNER

STARTERS

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

MAINS

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

DESSERTS

Range: 12.00 – 24.00

Bread and Butter Pudding with cinnamon ice cream and caramel-rum sauce

Chocolate Tart with coconut sauce

Banana Spring Rolls with coffee-caramel sauce

Fresh Fruit Salad with seasonal sorbet

A Selection of Home-made Ice Creams

We also have a vegetarian menu.

HOURS

DINNER:

Mon-Sat6:00 p.m. to 9:30 p.m. (low season)

Mon-Sun6:00 p.m. to 9:30 p.m. (high season)

INFO

DINING:

Indoors – Outdoors

ATTIRE: Elegantly casual

TERMS

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.

Champers

LOCATION

Skeetes Hill Christ Church

REGION

Worthing, St. Lawrence and Dover Area

CONTACT

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

Nestled on the South Coast, Champers beckons as a top-tier dining retreat, at once vibrant and chic, with a laid-back Caribbean ambience.

A romantic waterside experience awaits either on the open-air terrace or in the enclosed, air-conditioned dining room. Enjoy a captivating array of unique and authentic dishes that feature bold Caribbean flavours. Simple presentation allows fresh, local ingredients to shine. Families are also embraced, with a speciality crafted kids’ menu available for children 12 years and under. Private parking is conveniently located opposite the restaurant and supervised by an attendant. Upstairs, art aficionados can explore a gallery curated by Vanita Comissiong and adorned with pieces from local and regional artists. Champers invites guests to savour a culinary journey, promising warmth and delight in every moment.

CARIBBEAN / INTERNATIONAL / SEAFOOD

Pedro Newton EXECUTIVE CHEF

TO START

Crispy Vegetable Spring Rolls — 30.00 served with mixed leaves, soy and sesame dip

Champers Caesar Salad — 32.00 with garlic croutons

Beetroot Carpaccio — 32.00 petite salad, toasted pumpkin seeds, crumbled feta cheese, sherry vinaigrette, citrus gel

Chicken Liver Pâté — 36.00 with tropical fruit chutney and toast

Roasted Cauliflower and Goat Cheese Tart — 42.00 petite salad, tomato jam and pepper butter

Camembert Fritti — 42.00

deep-fried bites of cheese, passion fruit glaze, balsamic pearls, petite salad

Scottish Smoked Salmon — 42.50 lemon confit, toast, roasted garlic and dill aïoli

Coconut Shrimp — 44.50 with chilli sauce, cabbage and apple slaw

Shrimp and Mango Salad — 44.50 with mango vinaigrette

MAIN COURSES *

Pan-roasted Chicken — 65.00

tossed with linguine and vegetables, in an Alfredo sauce topped with fresh Parmesan

Oven-roasted Barracuda — 70.00 topped with Parmesan and herbs, served with creamed potatoes, seasonal vegetables and whole-grain mustard sauce

Sautéed Prawns — 74.00

simmered in a Thai red curry and coconut sauce, served with fragrant basmati rice and vegetables

Spiced-rubbed Pork Tenderloin — 74.00 served with bacon-infused creamed potatoes, grilled vegetables and an apple-soy reduction

Grilled Atlantic Salmon — 76.00 garlic gnocchi, market vegetables, banana-lime velouté

Shrimp and Fish — 79.00

tossed with penne pasta and vegetables, crushed chillies and caper-pesto cream

Oven-roasted Rack of Lamb — 95.00 served with a minted pea risotto, seasonal vegetables, Parmesan crisp and natural jus

Grilled 10-oz. Rib-eye — 128.00 served with roasted potatoes, seasonal vegetables and mixed peppercorn sauce

* Please advise your server of any food allergies.

DESSERTS

Crème Brûlée — 34.00 with a hint of orange and vanilla

Double Chocolate Cheesecake — 34.00 with almonds, served with caramel sauce and vanilla ice cream

Champers Coconut Pie — 34.00 served with coconut ice cream

Double Chocolate Torte (gluten-free) — 34.00 served with Kahlúa-cream sauce and ice cream

Chocolate Heaven (vegan)— 34.00 served with strawberry coulis

Warm Bread Pudding — 34.00 with Bajan rum and orange sauce, served with vanilla ice cream

Champers Tiramisu — 34.00 served with chocolate ice cream

HOURS

LUNCH:

Sun-Fri11:30 a.m. to 2:00 p.m.

DINNER:

Mon-Sun5:30 p.m. to 9:00 p.m.

INFO

DINING:

Indoors – Open-air

ATTIRE:

Elegantly casual

All prices are in Barbadian dollars and include government value added tax and tourism product levy. A 12.5% service charge will be added to your bill.

Prices and menu items are subject to change.

Chef Michael Hinds X West

ECLECTIC

LOCATION

Limegrove Lifestyle Centre

Holetown

Saint James

REGION

Holetown

CONTACT

(246) 571-7300

westbarbarbados.com

westbarbgi@gmail.com

Chef Michael Hinds X West Restaurant takes the exquisite food and great vibe they have always been known for… up a notch.

Breathing new life into a dynamic space, Chef Michael Hinds is elevating the island flair with a hint of luxe that is the West Coast of Barbados. Fusing his gourmet daytime o ering and the lively night-time experience of West Bar, the air-conditioned indoors or cool, covered outdoors of the restaurant are the perfect setting for a unique culinary experience.

Michael Hinds

EXECUTIVE CHEF / CO - OWNER

ALL-DAY MENU

APPETISERS AND SALADS

Local Tomato — 32.00

Crimson Sweet watermelon, Genovese basil terrine

Duck Liver Pâté — 38.00

smashed heirloom tomato jam, brioche toast

Cajun Chicken Cobb Salad — 48.00 crispy bacon and crumbled Roquefort

Warm Seafood Salad — 60.00 asparagus, red onion and caper dressing

SANDWICHES AND STONE-BREAD PIZZAS

Grilled Market Vegetable Stone Bread* — 36.00 tomatoes, goat cheese, basil pesto

Chicken and Chorizo Stone Bread* — 38.00 Tuscan olives, prosciutto, mozzarella and rocket

Bajan Flying Fish Sandwich* — 40.00 rum-soaked raisin and cabbage slaw and fries

Grilled Reuben Sandwich — 42.00 on wholewheat with fries

* Available as wrap, bague e, wholewheat or gluten-free.

HOT PLATES AND PASTAS

Mild West Indian-style Chicken Curry — 55.00 red lentil dhal, home-made mango chutney

Wok Noodles with Angus Beef and Tiger Prawns — 55.00 Oriental flavours

Grilled Pavé of Market Catch — 60.00 orzo and fire-roasted provençale vegetables

8-oz. Angus Beef Split Strip — 75.00 hand-cut fries, wilted greens and classic Béarnaise

MEZA-STYLE DINNER MENU SOUP

Local Reef Fish Soup — 42.00 coconut, lemongrass, ginger and glass noodles

CRUDO

Toban-seared Ahi Tuna Tataki — 48.00 ponzu and gari

Atlantic Salmon Tartare — 48.00 avocado and sweet potato

FISH, SHELLFISH AND MOLLUSCS

Pan-seared Sea Scallops crispy coppa, “chilled out” habanero, microgreens

— small 50.00 — large 70.00

Crusted Ruby Snapper Viennoise Soave sabayon

— small 50.00 — large 70.00

Blue Swimmer Crab Cake sriracha mayo, red oak

— small 58.00 — large 90.00

MEAT AND POULTRY

Breast of Chicken truffle-infused ravioli, shoyu-teriyaki broth

— small 55.00 — large 70.00

Grilled Lamb Cutlets

black aubergine caponata, vine tomato confit

— small 60.00 — large 78.00

Medallions of Certified Angus Beef Tenderloin au poivre, wilted greens

— small 65.00 — large 90.00

FROM THE KITCHEN GARDEN

Roasted Red Onion and Plum Tomato Tart rocket, aged balsamic

— small 35.00 — large 58.00

Market Vegetable Tempura ponzu dressing

— small 45.00 — large 62.00

HOURS

BREAKFAST, LUNCH AND DINNER: Mon-Sat 8:00 a.m. until…

INFO

DINING:

Indoors – Outdoors –Open-air (covered)

ATTIRE:

Elegantly casual

TERMS & PAYMENT

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

A 12.5% service charge and a 2.5% tourism product levy will be added to your bill.

Prices and menu items are subject to change.

Banana-Miso Sour Cocktail

by Beverage Art Consultant Tao Zrafi of Deia Beach Restaurant & Beachclub

There’s no question in Dominic Seale’s mind that Deia Beach has the best cocktails on the island. “Period,” he says with absolute certainty. It’s an audacious statement, but as the owner of Deia Beach and the popular West Coast nightclub, Red Door Lounge, Seale knows cocktails.

When Seale opened Red Door Lounge, he says the majority of bars and restaurants in Barbados were blending cocktails. “It’s almost unthinkable now,” says Seale. “But even five-star restaurants were blending cocktails.” One restaurant, however, was operating at a different level behind the bar. That restaurant was The Cliff—a world-renowned restaurant on the West Coast. “They were the only ones doing proper cocktails,” Seale remembers. Seale wanted to serve cocktails of the same calibre as those served at The Cliff, so he sought the expertise of the bar manager at the time. Together, they created a cocktail menu for Red Door Lounge

“I always think about improving things incrementally by bringing in experts,” says Seale. When it came time to create a selection of craft cocktails for Deia Beach, Seale again looked to the expertise of another well-established mixologist. He reached out to Tao Zrafi, season one finalist on Netflix’s ‘Drink Masters’. The Banana-Miso Sour is one of Zrafi’s creations—and one of the best sellers—on the cocktail list at Deia Beach. His other creations on the menu include a Mushroom Piña Colada: Mount Gay Silver, colada mix and dashi syrup that lends the umami taste of traditional stocks in Japanese cuisine. And a Cacao Daiquiri: cacao fat-washed rum, cacao syrup and cacao sour. “I actually try to go find the best restaurants and bars,” says Seale. “I try to find a cocktail that compares to ours.” He hasn’t found one yet.

Photography Kenneth Theysen

Banana-Miso Sour

MAKES 1 COCKTAIL

Ingredients

•1 oz aquafaba

•½ oz miso-sesame syrup

•½ oz banana liqueur

•1 oz lime juice

•1 oz Monkey Shoulder Blended Malt Scotch Whisky

•1 oz Mount Gay Eclipse

•Shichimi togarashi

•Lime zest

Instructions

1. Combine aquafaba, miso-sesame syrup, banana liqueur, lime juice, scotch whisky and rum in a cocktail shaker.

2. Add ice and shake the cocktail.

3. Pour into a large coupe. Zest fresh lime and sprinkle a dash of Shichimi togarashi (a citrusy, savoury Japanese seven-spice blend) on top of the cocktail to garnish.

Tips

Try placing a clean piece of paper a few inches above your cocktail, covering half of the coupe’s diameter, to create a precise line of garnish across the top of the cocktail. Sprinkle Shichimi togarashi with the piece of paper in place and enjoy an elevated Banana-Miso Sour.

Cocktail Kitchen

LOCATION

St. Lawrence Gap Christ Church

REGION

Worthing, St. Lawrence and Dover Area

CONTACT

(246) 622-3017

ckbarbados.com

info@ckbarbados.com

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

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

CARIBBEAN REMIX

Damian Leach CHEF / CO - OWNER

SMALL BITES

Range: 28.00 – 38.00

Shrimp Ceviche

tender pieces of shrimp marinated in citrus juice, cilantro and red onion with avocado purée and breadfruit crisps

Roast Breadfruit and Lobster fire-roasted breadfruit with lobster and saltfish, tobiko and Bajan pepper sauce aïoli

Pulled Pork and Bakes

braised pulled pork with Bajan bakes, coleslaw and crispy onion rings

Smoked Black Belly Lamb Risotto smoked local lamb with creamy roasted pumpkin and goat cheese risotto, parsnip crisps

SHARABLES

Range: 28.00 – 36.00

Calamari

crispy fried squid rings with lemon-garlic aïoli

Breadfruit Nachos

crispy breadfruit crisps topped with avocado, sour cream, tomato salsa, English Cheddar cheese, chilli flakes and chopped cilantro

Chilli and Lime Shrimp

crispy fried chilli shrimp, cilantro-lime aïoli

Beef Carpaccio Bread Sticks (raw)

crispy bread sticks wrapped in thin slices of Angus beef, truffle oil and Parmesan aïoli

MAINS

Range: 48.00 – 92.00

Shrimp and Gnocchi

potato dumplings and shrimp tossed in a creamy lobster bisque with cherry tomatoes

Coconut- and Ginger-crusted Catch pan-seared catch crusted with dehydrated coconut and ginger, served with ginger sweet potato purée and coconut-curry broth

Fettuccine Alfredo

fettuccine pasta tossed in creamy cheese sauce with your choice of either chicken, fish or shrimp

Sausage and Bacon Penne

penne pasta in cream sauce with bacon and local pork sausage, roasted pumpkin and Parmesan-sage crumble

Boneless Presidential Pork Chop

Bajan-marinated pork chop, served with brown butter potato purée, roasted Brussels sprouts and sautéed onions

10-oz. Prime Rib-eye

served with truffle-Parmesan fries, cilantro chimichurri, roasted vegetables

DESSERTS

All priced at: 28.00

Chocolate Chip Cookie-crusted

Cheesecake Brownie Bar

cheesecake brownie bar topped with chocolate chip cookie dough, baked and served with vanilla ice cream

Coconut Bread Pudding

coconut bread pudding with rum-vanilla crème anglaise, sorrel-poached pineapples, cilantro-coconut crumble

Spiced Banana Sticky Toffee Pudding spiced banana cake soaked in toffee and topped with ice cream and caramel popcorn

SIGNATURE COCKTAILS

Range: 20.00 – 22.00

Mango Chow

E.S.A. Field Barbados White Rum, mango purée, cilantro, lime, brown sugar

Botanical Bliss

sorrel syrup, pineapple juice, lime juice, Doorly’s 12 Year Old

Vegan menu available.

HOURS

DINNER:

Mon-Sun5:00 p.m. to 12:00 a.m.

HAPPY HOUR:

Mon-Sun5:00 p.m. to 6:00 p.m.

INFO

DINING:

Indoors – Outdoors –Open-air – Rooftop

ATTIRE:

Relaxed casual

TERMS

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.

Coral Reef Club

INTERNATIONAL /

LOCATION

Porters

Saint James

REGION

Greater Holetown Area

CONTACT

(246) 422-2372

coralreefbarbados.com

reception.mail@coralreefbarbados.com

Chef Hance Bannister and his team provide a highquality dining experience at this attractive oceanfront restaurant.

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

Hance Bannister

EXECUTIVE CHEF

STARTERS

Range: 36.00 – 50.00

Spiced Reef Fish Tartare

avocado, lemon, sweet corn, chilli, beetroot tortilla

Lobster, Mac ‘n’ Cheese Truffle Fritters mango and daikon slaw, watercress, sriracha-lemon aïoli

Caramelised Red Onion and Goat Cheese Tart

arugula, tomato ceviche, balsamic

Crispy Pork Belly

cabbage, green peas, mushrooms, smoked bacon velouté

Seared Beef Tataki udon noodles, radishes, scallions, shiso sprouts, miso broth

MAINS

Range: 70.00 – 122.00

Pan-fried Barracuda

sweet potato purée, bok choy, coconut, lemongrass, ginger, chilli

Cajun Fillet of Mahi-mahi breadfruit croquettes, grilled zucchini, christophene slaw, mango salsa

Trio of Lamb

grilled chop, roasted loin and crispy croquette, green pea spring roll, ratatouille, confit of garlic, lamb jus

Sweet Potato and Parmesan Ravioli mushrooms, spinach and tomatoes, sage and hazelnut beurre noisette, Parmesan shavings

Filet Mignon

grilled to your preference, truffle potato croquettes, grilled asparagus, scorched tomatoes, Merlot reduction

DESSERTS

Range: 25.00 – 38.00

Bay Leaf Panna Cotta

cassava crumble, ginger-infused mango, basil and mango gel

Bajan Molasses and Rum Cake roasted pineapples, nutmeg ice cream

Hazelnut, Cinnamon and Chocolate Mousse Baileys-hazelnut glaze, cinnamon cookie, crunchy chocolate tuile

Lemon Posset

candied crispy rice, lemon-vodka sorbet, shortbread cookies

Coconut Turnover-inspired Bread Pudding rum and raisin anglaise, sugar cake crumbs

HOURS

BREAKFAST:

Mon-Sun 7:30 a.m. to 10:30 a.m.

LUNCH:

Mon-Sun 1:00 p.m. to 2:30 p.m.

DINNER:

Mon-Sun 7:00 p.m. to 9:30 p.m. (Thursdays BBQ night at 7:30 p.m.)

INFO

DINING:

Open-air (covered)

ATTIRE:

Elegantly casual

ENTERTAINMENT:

Live music

All

Crave

RESTAURANT

CARIBBEAN INFUSED

LOCATION

St. Lawrence Gap Christ Church

REGION

Worthing, St. Lawrence and Dover Area

CONTACT

(246) 420-1518

craverestaurantbarbados@gmail.com

Crave Restaurant is a casual fine dining al fresco restaurant located in the entertainment strip of the St. Lawrence Gap, featuring live music most nights.

Their Caribbean-infused meals include vegetarian, vegan and gluten-free options, prepared with fresh seasonal items by Chef Katrina Hinds and her team. Whether you’re choosing from the dinner menu or enjoying a happy hour cocktail and small bite at the bar, Crave’s lively atmosphere guarantees a perfect dining experience with family, friends and business associates.

Katrina Hinds HEAD CHEF

TO START

Chef’s Soup — 16.00

Vegetable Spring Rolls — 18.00 sweet chilli sauce

Chicken or Vegetable Samosas — 18.00 house chutney, mixed leaf salad

Caesar or Greek Salad — with grilled chicken 23.00 — with grilled catch 28.00 — with shrimp 30.00

Shrimp Mac and Cheese — 25.00

Coconut Shrimp — appetizer 30.00 — main 55.00

MAIN COURSES

Classic 8-oz. Angus Burger — 34.00 barbecued onions, grilled tomato, pickles, cheese, straight or sweet potato fries

Bajan Fish and Chips — 45.00 garden salad, lemon tips

Fisherman’s Catch — 48.00 peas and rice, seasonal vegetables, Creole sauce

Herb-roasted Chicken Breast — 48.00 pimento mash, Creole cream sauce, seasonal vegetables

West Indian Curry

infused with coconut milk, jasmine rice, dhal roti and home-made chutney — with chicken 48.00

— with shrimp 55.00

Asian Vegetable Stir-fry rice noodles tossed with soy- and ponzu-infused vegetables, toasted sesame seeds — with chicken 48.00

— with shrimp 55.00

HOURS

DINNER:

Mon-Sun4:30 p.m. to 11:30 p.m.

HAPPY HOURS:

Mon-Sun4:30 p.m. to 8:00 p.m. (on select cocktails, rum mixes and beers)

Penne Alfredo concassé of tomato, garlic crostini — with chicken 48.00 — with shrimp 55.00

Blackened Snapper — 50.00 mash, vegetables

Braised Lamb Chop — 50.00 mash, vegetables, herb jus

Chilli-glazed Shrimp — 55.00 jasmine rice, seasonal vegetables

Hanger Steak — 58.00 8-oz. steak, mash, vegetables, peppercorn jus

Surf and Turf — 80.00

8-oz. strip loin steak, 3 shrimp, garlic mash, steamed vegetables

SIDES

Garlic Bread — 8.00

Breadfruit Chips — 10.00

Truffle Fries — 12.00

DESSERTS

Assorted Ice Cream — 18.00

Decadent Chocolate Cake — 20.00 cinnamon ice cream

Apple-pear Crumble — 20.00 caramel ice cream

Crème Brûlée — 22.00 biscotti

We also offer a vegetarian and vegan menu.

INFO

DINING:

Open-air (covered)

ATTIRE:

Relaxed casual

ENTERTAINMENT:

Live music (most nights)

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.

Deia Beach

RESTAURANT & BEACHCLUB

LOCATION

Maxwell Coast Road Christ Church

REGION

Worthing, St. Lawrence and Dover Area

CONTACT

(246) 628-1043 deiabeach.com reservations@deiabeach.com

Discover Deia Beach, a Mediterranean-inspired oasis nestled on the idyllic shores of Barbados. Here, the essence of a chic beach club blends seamlessly with elevated dining.

Indulge in a culinary journey with a vibrant Mediterranean-inspired menu, featuring standout dishes like the market ceviche and signature Deia pizza. Elevate your experience with exquisite cocktails crafted by the renowned Tao Zrafi, a Netflix-featured mixologist. Immerse yourself in the tranquil beach setting, where the soft Caribbean sands and soothing ocean breeze are met with an atmosphere of relaxation and fun. At Deia Beach, every visit is a celebration of life, o ering a unique blend of gastronomic delight and serene beachfront bliss. Drop by for an unforgettable experience where the Mediterranean meets the Caribbean.

CARIBBEAN FUSION / GREEK / MEDITERRANEAN

Dominic Seale OWNER

SHARING PLATES AND DIPS

House-smoked Guacamole — 33.00

avocado, lime, fresh coriander, chilli flakes, tortilla crisps

Mediterranean Dip — 37.00

SAMPLE MENU

Seafood Pizza — 59.00

octopus, shrimp, clams, olives, arugula, cherry tomatoes, cream sauce, mozzarella, Parmesan

LARGER PLATES AND BOWLS

Poke Bowl — 55.00

lemon-infused labneh, Kalamata olives, red peppers, crumbled feta, parsley, marinated tomatoes, toasted pine nuts, home-made laffa

Meze Platter — 58.00

lamb kofta, talatouri dip, hummus, ancho mayonnaise, laffa bread, yucca fries, labneh, root crisps, spicy salsa

STARTERS

Cucumber and Avocado Gazpacho — 25.00

Greek yoghurt, mint, red onions, olive oil

Crispy Tuna Rice — 35.00

crispy sushi rice, sweet soy glaze, wakame seaweed, spicy aïoli

Watermelon Feta Salad — 35.00

cherry tomatoes, feta, watermelon, basil, red onions, toasted pine nuts, pesto, olive oil

Truffle-mushroom Risotto — 37.00

mushrooms, Parmesan, truffle oil, white wine, lemon juice, bonito flakes, edible flowers

Coconut Shrimp — 39.00

lemon and herb mayonnaise

Market Ceviche — 39.00

coconut leche de tigre, cilantro, sweet potato, crisps

MEDITERRANEAN FLATBREADSTYLE PIZZAS

Amore — 39.00

marinara, mozzarella fresca, cherry tomatoes, fresh basil

Genova — 43.00

pesto, mozzarella, tomato, ham, goat cheese

Deia Pizza — 45.00

cream, mozzarella, Gorgonzola, Anjou pear, walnuts, arugula, truffle

HOURS

LUNCH AND DINNER:

December to April

Mon-Sun11:30 a.m. to 9:00 p.m.

May to November

Wed-Sun11:30 a.m. to 9:00 p.m.

SUNDAY BRUNCH:

Sun Starts at 10:00 a.m.

INFO

DINING:

local tuna, sushi rice, wakame, pineapple, edamame, red onions, carrot, pickled ginger, radish

Blackened Market Fish — 56.00

charred new potatoes, cherry tomatoes, roasted red pepper sauce, broccolini, radish, tomato chutney

Half-pound Ultimate Burger — 57.00

molasses-rum bacon, Swiss cheese, tomato, lettuce, crispy shallots, pickles, jalapeño, secret sauce, Parmesan fries

Chicken Alfredo Fettuccine — 59.00 grilled chicken, cream, nutmeg, shredded arugula, Parmesan

Grilled Chicken Paillard — 61.00 truffle salad, tomato, red onions, candied walnuts, feta, avocado, blue cheese dressing

Lobster Linguine — 65.00

poached lobster tail, Parmesan, fire-roasted tomato coulis, white wine, lemon juice, fresh basil, chilli oil

Steak Frites — 88.00

10-oz. Angus sirloin, chimichurri, Béarnaise, Parmesan fries

DESSERTS

Affogato — 23.00 double espresso, Kahlúa, vanilla ice cream

Cinnamon Rolls — 24.00

lemon-cream cheese frosting and vanilla ice cream

White Chocolate Panna Cotta — 29.00 raspberry gel, chocolate crumble

Half-baked Cookie — 35.00 vanilla ice cream and chocolate crumble TERMS & PAYMENT

Indoors – Open-air – Beach

ATTIRE:

Casual / Beach attire

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.

Fusion ROOFTOP

INTERNATIONAL / SUSHI

Penthouse dining under the stars!

LOCATION

Limegrove Lifestyle Centre

Holetown

Saint James

REGION

Holetown

CONTACT

(246) 271-1258

fusionrooftop.com

reservation@fusionrooftop.com

Built on the top floor of the vibrant Limegrove Lifestyle Centre, the visually stunning Fusion Roo op features a spacious 72-seat “al fresco” restaurant, a contemporary lounge and a dramatically-designed full-service bar. The interior, created by one of North America’s leading interior designers, combines Feng Shui tradition and sleek, contemporary style, reflected in the four natural elements. Sweeping floor-to-ceiling views of the West Coast of Barbados create a stunning visual backdrop, while the state-of-the-art retractable roof lets the night sky create an unforgettable atmosphere. Fusion Roo op can also accommodate weddings, private and corporate functions. Its comfortable multi-use areas—hosting up to 250 guests—make it the perfect venue for parties or social gatherings.

Kwame Haynes MIXOLOGIST

TO START

Warm Goat Cheese and Roasted Garlic Salad — 40.00 organic leaves, crumbed cassava goat cheese, roasted garlic, Kalamata olives, cherry tomatoes and honey-mustard vinaigrette

Calamari Salt and Pepper — 44.00 deep-fried, wok-tossed, chives and peppers

Home-made Gyoza — 44.00 pork, scallions, ponzu sauce

Chicken Manchurian — 46.00 wok-tossed ginger, garlic, coriander and peppers

Duck Liver Pâté — 46.00 served with mango and sorrel gels, focaccia crostini

Grilled Piri-piri ShrimpGF — 47.00 served with avocado mousse, spicy pickled radishes and oven-roasted cherry tomatoes

THE MAIN EVENT

Thai Red Curry market-fresh vegetables simmered in homemade red curry and coconut milk, served with basmati and wild rice

— vegetables 69.00 — fish 76.00 — chicken 77.00 — shrimp 79.00

Fresh Fish of the DayGF — 79.00 marinated with yogurt and toasted spices, served with sweet potato-carrot-cumin purée tempura and coriander salsa

Panko Chicken Supreme — 84.00 breaded with panko, filled with button mushrooms and Cheddar cheese, served with butter-roasted market vegetables

Smoked Shrimp Pappardelle — 86.00 handmade pasta and asparagus tossed in white wine cream, drizzled with sun-dried tomato pesto

Seared Yellowfin TunaGF — 87.00 white miso marinade with rice vermicelli, hondashi broth and sesame-tossed green vegetables

Spiced Pork TenderloinGF — 92.00 seared with a blend of spices, carrot-red lentil mash and eggplant chutney

6-hour Braised Local Lamb Shank — 99.00 with saffron-dusted Israeli couscous, herbs, toasted almonds and sultanas, jus au naturel

8-oz. Black Angus Steak — 145.00 served with Hasselback potatoes, blue cheese sauce and steamed market vegetables

Saffron Caribbean Lobster — Market price crispy lobster tail, saffron-cream sauce, garlictossed mushrooms, snake beans and asparagus

SUSHI MENU

California Roll (10 pieces) — 49.00 crab, avocado, shiitake mayo, tempura crunch and tobiko

Eclipse Tempura Roll (10 pieces) — 74.00 eel, crab, avocado, cream cheese, panko-crusted, topped with tempura flakes and eel sauce

Platinum Roll (10 pieces) — 74.00 salmon, asparagus, hijiki salad, avocado, topped with seared white fish

Rainbow Roll (10 pieces) — 74.00 crab, avocado, shiitake mayo, topped with white fish, tuna, salmon and avocado

Rock ’n’ Roll (10 pieces) — 76.00 tempura shrimp, crab, avocado, shiitake mayo and tobiko

Nigiri Sushi (2 pieces each)

— white fish 27.00 — maguro (tuna) 29.00 — sake (salmon) 32.00

Sashimi (5 pieces each)

— white fish 47.00 — tuna 54.00 — salmon 56.00

Treasure Chest (16 pieces) — 98.00 4 spicy salmon, 4 california, 4 spicy tuna, 2 nigiri tuna, 2 nigiri salmon

HOURS

DINNER:

Mon-Thurs5:30 p.m. to 10:30 p.m. (and Sundays in high season)

Fri-Sat5:30 p.m. to 1:00 a.m.

INFO

DINING:

GF Gluten-free. Vegetarian. Spicy. TERMS & PAYMENT

Open-air (covered) –Rooftop

ATTIRE: Elegantly casual

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.

HOW CHEF DONAVAN LOPEZ CHAMPIONS TEAMWORK IN THE KITCHEN

By Kylee Ross

For Donavan Lopez, the fundamentals of a restaurant are similar to the principles in a game of cricket. “You must have discipline and you must apply yourself,” says Lopez. “You’re only as good as your last game or your last inning. Then, you need to start all over again.”

Donavan Lopez Executive Chef

Photography Kenneth Theysen

The same list of criteria applies to dinner service in a commercial kitchen. “You can produce the best meal ever, but tomorrow you have to come back to the restaurant and start all over again,” says Lopez.

Comparing a beloved sport in the Caribbean to the passion-fuelled profession of cooking comes naturally to Lopez because he has experience in both worlds. He played cricket for Team Barbados at the junior level and had the honour of serving as Youth Captain.

“I think that's one of the things that actually propelled me into food,” says Lopez as he thinks back to his cricketing days. “It made me love food because sports and nutrition go hand in hand.”

He was set on being a professional cricketer from a young age. If that wasn’t going to pan out, he says he knew he wanted to either be a chef or an accountant. “It was kind of an easy transition for me from cricket to cooking because they had the same basic principles,” says Lopez, reflecting on how he ultimately landed on becoming a chef when choosing between the three professions. Cooking came out on top. “I did the course at the PomMarine, which is a hospitality school,” says Lopez. “And I used to do some catering work with my cousin who is a chef as well.” It was Lopez’s cousin who introduced him to Chef Alfredo Batson of Rum Stop and other heavy-hitters in the industry who afforded him the opportunity to get his foot in the door. “They saw my skill and my natural ability, my natural love for what I was doing,” says Lopez.

Lopez started his first job in a kitchen at the Kings Beach Hotel as an assistant cook. “Honestly, it was the only time I ever thought,

‘You know what? This is not what I want,’” Lopez says. He remembers talking to his mother about quitting, but she convinced him otherwise. “She said, ‘No, no, no. Just hang in there because if you can learn the job, you’ll get better and become more well-rounded.’” So, he leaned on the discipline he had developed in sports and stuck with it. He eventually had the privilege of running the evening shift at Kings Beach as one of the youngest chefs in the kitchen.

From there, Lopez made his way around the island working various positions in the kitchen hierarchy—sous-chef, demi-chef de partie, chef de partie—and rubbed shoulders with who he deems to be some of the best chefs. When Lopez came across an open position at Lone Star, he had several years of experience at Barbados' premier hotels and restaurants. Based on his resume, Chef Dean Butler told Lopez he could work at Lone Star anytime.

A team player through and through, Lopez suggested working at Lone Star on a trial basis. Butler insisted that he didn’t have to devote his time to a trial run, but Lopez remembers saying, ‘No, no. I will do it.’ The trial gave Lopez the foresight he needed to envision himself in the kitchen at Lone Star long-term. “At the end of the day, I take a challenge because, in my mind, failure is not an option,” says Lopez.

At Lone Star, where Lopez is now executive chef, collaboration in the kitchen is similar to the efforts of a cricket team. “Only 11 cricket players can be on the field at one time,” says Lopez. “You can have 11 of the best players on the cricket field, but that doesn't mean that they're the best team.” The same goes for the

core staff at Lone Star. Lopez says they’ve all grown and developed in ways that bring them together to execute one seamless dining experience. On a cricket team or as part of a kitchen brigade, “everyone must understand each other,” says Lopez. “Everyone must understand their roles.”

“In cricket, you must have a team,” says Lopez. Even the best batsman or bowler can’t carry a team to victory alone. “As my own personal slogan, I always say: You can’t do anything significant alone,” says Lopez. He emphasises the importance of this for making an impact with the experience he and his team offer at Lone Star. To Lopez, teamwork is key. This philosophy goes beyond his work in the kitchen. Lopez applies it to how his work crosses paths with guests that choose to dine at Lone Star. “We need our guests,” he says. Guests, like cheering sports fans, play a pivotal role in giving purpose to the team in the kitchen.

Mount Standfast

Saint James (246) 539-0600 / 539-0601

thelonestar.com

Irie Foods

(246)

In celebration of vibrant Jamaican flavours, Irie Foods is dedicated to serving top-quality cuisine using the finest ingredients.

Tucked away in the heart of the South Coast, just a few steps from O2 Beach Club & Spa, this gem serves up wonderful food in a casual setting. O ering Jamaican favourites like ackee and saltfish, jerk chicken, curried goat, oxtail stew, rotis, callaloo, breadfruit and the iconic Irie burger, it's a true culinary haven. Owned and operated by Curtis and his son, Andrew, Irie Foods welcomes guests Monday to Saturday for lunch and dinner.

Curtis Cawley OWNER

STARTERS

Soup of the Day — 15.00

vitalising hearty red kidney bean soup, flavoured with either chicken, beef or vegetables , ground provisions, infused with organic coconut milk

Ackee and Saltfish Plantain Cups — 15.00

Jamaican national dish filling in green plantain goodness

Fish Cake — 15.00 fried seasoned saltfish bakes

Red Stripe Irie Wings — 20.00 with mild or spicy jerk sauce

Red Stripe Irie Wings — 20.00 with mild or spicy sticky BBQ-honey-garlic sauce

Fried Irie Wings — 20.00 served with sweet chilli sauce

MAIN DISHES

Caribbean Roti served with mango chutney and coleslaw

— with vegetables 20.00

— with chicken 25.00

— with shrimp 35.00

Caesar Salad

lettuce, croutons, Caesar dressing and Parmesan cheese

— regular 25.00

— with chicken 30.00

— with shrimp 40.00

The Irie Rasta Pasta

penne pasta prepared with Cheddar or Parmesan cheese, Alfredo sauce

— with chicken 35.00

— with shrimp 40.00

The Irie Jerk Chicken — 40.00 served with coconut rice and peas, plantains and coleslaw

The Irie Fried Chicken — 40.00 served with coconut rice and peas, plantains and coleslaw

The Irie Jerk Pork — 45.00 served with mashed potatoes, plantains and coleslaw

Curried Coconut Chicken — 45.00 served with jasmine rice, steamed vegetables and plantains

Oxtail and Butter Beans — 50.00 served with coconut rice and peas, plantains and a fresh garden salad

Curried Goat — 50.00 on-the-bone goat simmered in rich Jamaican curry, served with jasmine rice, plantains and steamed vegetables

Red Snapper — 65.00 prepared Jamaican escabeche-style, steamed or brown-stewed, served with coconut rice and peas, plantains and a fresh garden salad

Curried Coconut Shrimp — 65.00 served with jasmine rice, plantains and vegetables

SIDES

Fried PlantainGF — 12.00

Jasmine RiceGF — 12.00

Fresh Garden SaladGF — 12.00

Fried Breadfruit (seasonal)GF — 12.00

ColeslawGF — 12.00

Festivals — 12.00

Mashed PotatoesGF — 15.00

Rice and PeasGF — 15.00

Bammy (seasonal)GF — 15.00

Steamed VegetablesGF — 15.00

Fried Rice — 15.00

GF Gluten-free. Vegan. Vegetarian.

HOURS

LUNCH AND DINNER:

Mon-Sat12:00 noon to 10:00 p.m.

INFO

DINING:

Open-air

ATTIRE: Casual

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

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

Prices and menu items are subject to change.

Lobster Alive

AND ALL THAT JAZZ

LOCATION

Wesley House, Bay Street

Bridgetown

Saint Michael

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

REGION

Bridgetown

CONTACT

(246) 435-0305

lobsteralive.net

reservations@lobsteralive.net

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

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

LOBSTER / SEAFOOD

Art Taylor OWNER

STARTERS

Smoked Kingfish Pâté — 30.00 with home-made French bread

Lobster Spring Rolls (2 pieces) — 42.00 deep-fried, accompanied by a sweet chilli dipping sauce

Conch Samosas (6 pieces) — 42.00 deep-fried, accompanied by a sweet chilli dipping sauce

Crab Backs (2 pieces) — 54.00 grilled with a Parmesan crust

SOUPS

Conch Chowder — 38.00

subtle, sweet, lightly seasoned, a traditional St. Vincent recipe with callaloo

Lobster Bisque — 46.00

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

SALADS

Caprese Salad — 38.00

Greek Salad — regular 46.00

— with local cold-smoked marlin 56.00

MAINS

Caprese Pasta — 52.00

penne with cherry tomatoes, asparagus, red and yellow peppers, fresh mozzarella and arugula, dressed with a basil-oil vinaigrette

Catch of the Day — 68.00

served with a mixed salad, and choice of herbed rice or spicy chips

Steak — 110.00

9-oz. U.S. rib-eye, served with a mixed salad, and choice of herbed rice or spicy chips

LIVE LOBSTER FROM THE TANK *

Lobster Crêpe — 72.00

meaty lobster pieces in a tomato-cream sauce wrapped in a light savoury crêpe

Lobster Pasta — 82.00

served with your choice of either Mediterranean, thermidor or tomato-cream sauce

Fresh Lobster

parboiled in seawater, finished on the grill with garlic butter, served with a mixed salad, and choice of herbed rice or spicy chips

— medium (680 g / 1.5 lbs.) 150.00

— large (907 g / 2 lbs.) 180.00

Lobster Thermidor

an all-time classic cooked in a creamy sauce with mustard, Parmesan and wine

— medium 175.00

— large 205.00

Grand Lobster Platters (for three or four persons) a fun way to have a massive lobster, fresh from the tank and grilled, presented on a central platter, served with a mixed salad, and choice of herbed rice or spicy chips

— 4 lbs. 360.00 — 5 lbs. 430.00

— 6 lbs. 500.00 — 7 lbs. 570.00

* Spiny lobsters are large and well-meated, a half-lobster is o en your serving!

DESSERTS

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.

We feature a new smoker’s lounge and an open deck next to the band.

HOURS

LUNCH AND DINNER:

Mon-Sat12:00 noon to 9:00 p.m.

Sun12:00 noon to 4:00 p.m.

SUNDAY LIVE JAZZ LUNCH:

Sun12:00 noon to 4:00 p.m.

INFO

DINING:

Indoors – Outdoors –On the beach

ATTIRE:

Casual (near-dry swimsuits and barefoot optional for lunch)

ENTERTAINMENT:

Live jazz piano quartet (seven nights a week in season)

TERMS & PAYMENT

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

A 13% service charge will be added to your bill.

Prices and menu items are subject to change.

Local & Co.

LOCATION

Queen Street

Speightstown

Saint Peter

REGION

Speightstown

CONTACT

(246) 421-3276

thelocalbarbados.com

reservations@thelocalbarbados.com

Local & Co. is a true farm-to-table restaurant open for breakfast, lunch and dinner, housed in an early 1800s building, on one of Barbados' most beautiful West Coast beaches.

Chef Sophie Michell and her brilliant team dish up exquisite meals with ingredients sourced from local farmers, producers and foragers. While the deck restaurant is known for its elevated cuisine, craft cocktails, rums and wines, the beach grill welcomes guests with lounge-style dining, an open grill and smoker. It is a perfect spot to book a sun lounger and cooler full of your favourite drinks for all-day sunbathing. And while you’re there, do visit the marketplace for locally-made artisan crafts and unique gifts!

FARM

Sophie Michell CHEF / CO - OWNER

MAIN DECK

Superfood SaladGF — 48.00

turmeric, coconut and moringa sprinkle, kale, beets, tomatoes, sprouted lentils, cucumber, turmeric-ginger dressing

Local & Co. CevicheGF — 55.00 raw catch, coconut, lime, chilli, tomatoes, cilantro, pickled aloe vera

Local & Co. Smashed Burger — 65.00 double-aged Bajan beef patty, bacon jam, bread and butter pickles, Cheddar cheese, mustard mayo, crisp onions

Coconut Caribbean Shrimp CurryGF — 80.00 lemongrass, turmeric, Guyanese coconut rice, pickled chillies

Local & Co. Slow-braised Pepper Pot Beef GF — 85.00 whipped yam, pickles

Mahi-mahi and Lobster GF — 98.00 breadfruit cou-cou, wild sea purslane and lemon butter

BEACH GRILL MENU

Local & Co. CrispsGF — 20.00 chadon beni aïoli

Free-range Cassava-fried ChickenGF — 45.00 smoked tomato ketchup, chadon beni aïoli

Jerk-smoked Pork BitesGF — 45.00 watermelon BBQ sauce, pickled chillies

Spicy Tuna Tartare Breadfruit Tacos — 58.00 raw tuna, slaw, pickled red onions

Bajan Beef Sliders — 58.00 bacon jam, cheese, pickles

Sustainable Flying Fish TacosGF — 60.00 tempura-fried, spicy mayo, Hatchman’s buttermilk slaw

Rainbow Plant Burger — 60.00 beetroot bun, pigeon pea, cassava, mushroom patty, plantain crisps, spicy aïoli, grilled onion rings, turmeric pickles

Smoked Pork RibsGF — 65.00 house rum-infused BBQ sauce, pickles

Bajan-seasoned Smoked ChickenGF — 70.00 house rum-infused BBQ sauce, pickles

Banana Leaf-wrapped Mahi-mahi — 70.00 lime, cilantro and moringa marinade, green pawpaw and peanut slaw

Grilled Lobster TailGF — Market price sea purslane butter

DESSERTS

Rum and Sea Salt Caramel TartGF — 25.00 banana ice cream

Passion Fruit and Coconut Panna Cotta — 25.00 coconut sponge

Grenada Dark Chocolate PotGF — 25.00 coffee crème pâtissière

Tres Leches Cake — 25.00 caramel, meringue

Walkers Honey and Rum Baba — 25.00 honey cream

Baked Cheesecake — 25.00 banana, rum caramel sauce

Chocolate Doorly's Rum TrufflesGF — 30.00 these are great paired with one of our rare rums

Seasonal House-made Ice Creams and Sorbets — 20.00

GF Gluten-free. Vegan.

HOURS

BREAKFAST, LUNCH AND DINNER:

Mon-Sun9:00 a.m. to 12:00 a.m.

INFO

DINING:

Indoors – Outdoors –Open-air (covered)

ATTIRE:

Elegantly casual / Beachwear

ENTERTAINMENT: Live music and DJ

VALET PARKING

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

A 12.5% service charge and a 2.5% tourism product levy will be added to your bill.

Prices and menu items are subject to change.

Careenage Rum Stop!: AN ODE TO BAJAN SPECIALITIES

By Kylee Ross

Every afternoon at historic Needham's Point, the Careenage Rum Stop! opens its doors at the Hilton Barbados Resort to offer a rum shop-inspired ambience dedicated to telling the island’s story through a selection of local rums and delicacies.

Photography Kenneth Theysen

Past the door’s threshold awaits a bar that transports you back to the Careenage (the harbour that spans from the Caribbean Sea to the centre of Bridgetown), where hundreds of years ago ships were careened (tipped on their side to be repaired, painted or scrubbed). Inside, you’ll recognise the characteristics of rum shops around the island: a counter, bar stools, a variety of local rums and plenty of seating for gathering. You can spot old fishing nets, lobster traps, mooring lines, rum barrels and antique ship machinery tucked away in the crevices of the ceiling and along the windowsills. When you gaze out the window, you may catch a glimpse of the ruins of Charles Fort, a UNESCO World Heritage Site. “In a nutshell, [Careenage Rum Stop!] is a tribute to Barbados, Bridgetown and the heritage,” says Tracy Jones, sales and marketing director at the Hilton Barbados Resort

The solid wood bar at the Careenage Rum Stop! is stocked with bottles of gold and caramel-coloured spirits that hail from the island. “I would say 95% of the rum we have here is from the island,” says Daniel Echasseriau, food and beverage director at the Hilton Barbados Resort. “The rest are from the Caribbean.” Among the collection, Doorly’s rum is a molasses-based rum highlighted by Echasseriau as one of the best on the island. Mount Gay rum boasts a rich history spanning three centuries on Barbados. The oldest deed for the distillery dates back to 1703, making Mount Gay one of the oldest commercial rum distilleries in the world. St. Nicholas Abbey rum is prized for its unique quality of being produced exclusively with sugar cane, says Echasseriau.

The same commitment to showcasing locally-crafted spirits applies to the ingredients on the menu. “We try to do simple things with products from the island,” adds Echasseriau. “We wanted something authentic and that's why everything is Bajan-inspired.” The selection of bar bites, shareables or small plates at the Careenage Rum Stop! is influenced by Bajan street food—with a twist. You’ll find shrimp souse (traditionally pickled pork), sizzled macaroni pie, baby back ribs, grilled herb dolphin (mahi-mahi), and beer-battered chicken gizzards, liver and necks served with rum sauce.

Celebrating local products and recipes is a philosophy that translates to other restaurants and bars at the resort, most notably The Grille Bajan Inspired located next door, which serves gourmet Bajan cuisine. “It’s about the island. It's about the people,” says Echasseriau when mentioning the initiative to promote Bajan culture and history at the Hilton Barbados Resort. Earlier this year, representatives for the resort also announced the commissioning of art from local artists. The initiative underscores a commitment to promoting local talent and enriching the immersive experience for visitors.

“People see the Hilton as the hotel of people,” says Jones. The Hilton was first built in 1966, coinciding with Barbados Independence Day and has long been established as the Barbadian people’s hotel. “Where rum is concerned, Barbados is the birthplace of rum. So if we're telling the Barbados story [at the Hilton] and living that story, then developing the rum collection at the Careenage Rum Stop!

is a great showcase,” says Jones. “You also get to experience the culinary talents of the locals through the food when you come here.”

The Careenage Rum Stop! offers rum tastings upon request and serves an extensive happyhour cocktail list that stars local rum. As you sip on a Planters Punch (rum, orange juice, lime juice, grenadine syrup and bitters) or a Rum Cooler (rum, falernum, orange juice and pineapple juice), expect a lively atmosphere punctuated by live entertainment. Similar to how local rum shops are often known for a particular feature like karaoke, food or the proprietor, the Careenage Rum Stop! features live music, trivia nights and weekly magic shows to set itself apart. A visit to the Careenage Rum Stop! invites you to partake in the legacy of rum, savour local flavours, and begin to embody the spirit of the island—as an homage to Barbadian heritage.

CAREENAGE RUM STOP!

Hilton Barbados Resort

Needham’s Point

Saint Michael (246) 426-0200

hiltonbarbadosresort.com

Lone Star BARBADOS

LOCATION

Lone Star Boutique Hotel & Restaurant

Mount Standfast

Saint James

REGION

Porters

CONTACT

(246) 539-0600 / 539-0601 thelonestar.com info@thelonestar.com

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

Fresh local produce is at the heart of a menu that marries European flavours and Caribbean influences, along with Lone Star’s much-loved classics. Visit them for an exquisite breakfast served right on the beach, and try their Sunday lunch: always a must… some things never change! In the evenings, enjoy a rum sour at sunset or an after-dinner glass of champagne in their spectacular cocktail lounge.

CARIBBEAN / EUROPEAN / MEDITERRANEAN

Donavan Lopez EXECUTIVE CHEF

Vincent Jackman RESTAURANT MANAGER

APPETISERS

Range: 45.00 – 68.00

Coconut-crusted Jumbo Shrimp mango and lime chilli sauce, petite salade

Pan-roasted Scallops soft herb risotto, asparagus, lemon, citrus dressing

Sesame-crusted Rare Tuna mango and papaya slaw, wakame seaweed, wasabi mayonnaise, radish, ponzu dressing

LONE STAR CLASSICS

Range: 95.00 – 100.00

Shepherd’s Pie (1985) slow-cooked mince lamb with peas and carrots, creamy mashed potatoes, rich lamb gravy

Lone Star Chicken Tikka Masala Curry basmati rice, poppadums, mango chutney and raita

Shredded Crispy Duck pancakes, cucumber, local spring onions, hoisin sauce

FISH AND SEAFOOD

Range: 99.00 – 130.00

Pan-roasted Scottish Salmon new potatoes, kale, broccoli, horseradish and dill beurre blanc

Blackened Fresh Market Fish

parsley new potatoes, wilted local greens, lime broth, aïoli

Mirin- and Soy-glazed Local Barracuda

sautéed potatoes, chargrilled vegetables, sesame-ginger sauce

Thai-spiced Seafood Stew

jumbo shrimp, scallops, calamari, salmon, mussels, local fish, roasted peanuts, basmati and wild rice, green curry sauce

MEATS

Range: 95.00 – 150.00

10-oz. Black Angus Rib-eye asparagus, charred tomato, crispy onions, thick-cut chips, choice of peppercorn, Béarnaise or chimichurri sauce

Slow-cooked Lamb Shank pomme mousseline, pot roast vegetables, gremolata, lamb and mint sauce

Jerk Pork

sweet potato mash, braised cabbage and kale, apple and juniper berry sauce

LAST BUT NOT LEAST

Range: 87.00 – 100.00

Prawn and Chilli Pasta Perciatelli vine-ripened cherry tomatoes, basil, garlic, parsley, white wine, choice of butter emulsion or sauce pomodoro

Thai-spiced Vegetable Green Curry choice of Vegetables, chicken or shrimp, hearts of palm, eggplant, fresh herbs, crushed peanuts and jasmine rice

Zucchini and Aubergine Cannelloni garlicky tomato sauce, pan-roasted tofu, herb crumb

DESSERTS

Range: 42.00 – 50.00

Chocolate Pecan Pie bourbon balls, orange mascarpone

Sticky Toffee Pudding toffee sauce, vanilla ice cream

Fresh Mixed Berry Pavlova vanilla bean custard, citrus-lemongrass sauce

Doughnuts

cinnamon sugar, banana crème pâtissière, rum caramel Vegan.

HOURS

BREAKFAST:

Mon-Sun 8:30 a.m. to 10:00 a.m.

LUNCH:

Mon-Sun 11:30 a.m. to 2:30 p.m.

DINNER:

Mon-Sun 5:30 p.m. til closing

INFO

DINING:

Open-air (covered)

ATTIRE:

Elegantly casual

VALET PARKING

TERMS

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.

Oro RESTAURANT

/ MODERN EUROPEAN

LOCATION

O2 Beach Club & Spa

Dover Road

Christ Church

REGION

Worthing, St. Lawrence and Dover Area

CONTACT

(246) 418-1800

o2beachclubbarbados.com

dining@o2beachclubbarbados.com

Stunning ninth-floor views of the South Coast and personalised service provide the backdrop for an unforgettable culinary experience at Oro Restaurant

.

Enjoy a curated gourmet menu featuring seasonal, international and local cuisine, highlighting the very best island produce. At Oro, this all-inclusive fine dining experience includes handcrafted cocktails, boutique wines, premium spirits, canapés, a three-course dinner, liqueur, co ee and tea, with all taxes and service charges included. Reservations are required.

Satheesh Selvam EXECUTIVE CHEF

BARBADIAN

SET MENU

Price per person: 300.00

— includes canapés and a 3-course dinner with wine

APPETISERS

Lobster Bisque brandy, tarragon cream

Burrata

spinach, arugula pesto, cherry tomatoes, crispy prosciutto, garlic crostini

Chef’s Signature Crab Cake pickled mangoes, carrot slaw, sambal aïoli

King Caesar Salad (available for ) romaine hearts, cherry tomatoes, croutons, shaved Parmesan, creamy Caesar dressing

Forest Mushroom Soup whipped cream, chives

Crispy Goat Cheese Salad warm goat cheese, Granny Smith apple, candied walnuts, cranberries, balsamic reduction

Jumbo Scallops pan-seared, bacon, onions, apple, hot mustard jus

Truffle Mushroom RisottoGF wild mushrooms, Parmesan tuile, truffle oil

Grilled Portobello CapsGF roasted bell peppers, Boursin cheese crostini, balsamic reduction

ENTRÉES

Classic Roast DuckGF blackcurrant sauce, red cabbage, potato croquettes

Caribbean Lobster TailGF creamy mashed potatoes, sautéed vegetables, thermidor sauce

Filet MignonGF

bacon-potato cake, roasted carrots, butternut squash, sautéed haricots verts, black trufflescented jus

Crispy Pork BellyGF

Bajan farm-raised pork, parsnip purée, apple slaw, port wine reduction

Aged Porterhouse SteakGF slow-roasted with herb and garlic, truffle fries

Fish of the DayGF

chef’s fish selection, warm potato salad, local mixed salad, saffron hollandaise

Herb Roasted Lamb RackGF double-whipped mashed potatoes, seasonal vegetables, Cabernet sauce

Conchiglioni

filled with ricotta and spinach, tomato sauce, pesto drizzle

Chicken Cordon Bleu local free-range chicken breast stuffed with ham and cheese, parsnip purée

Thai Red Curry TofuGF Thai-spiced coconut curry, jasmine rice, seasonal vegetables

DESSERTS

Salted Caramel Brownie caramel baked pie, rum and raisin cream

Coconut Parfait

coconut ice cream layered with rich whipped cream, mango sauce

Oro Chocolate Dome

hazelnut macaroon, seasonal berries, hot chocolate sauce

Homemade SorbetsGF chef selection of seasonal fruits

Oro Cheese Platter

daily selection of cheeses, fig and date compote, fresh fruits

Tropical PavlovaGF crispy meringue, whipped cream, fresh strawberries and kiwi

GF Gluten-free. Vegan. Vegetarian.

HOURS

DINNER:

Tues-Sat6:30 p.m. to 9:30 p.m.

INFO

DINING:

Indoors (air-conditioned, oceanfront)

ATTIRE:

Elegant (long trousers and enclosed shoes required for men)

ENTERTAINMENT:

Live music (3 nights a week)

TERMS & PAYMENT

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

Tipping at your discretion. Prices and menu items are subject to change.

Paul Owens

AT THE BEACH HOUSE

CARIBBEAN / ECLECTIC

LOCATION

Sunset Crest

Holetown

Saint James

REGION

Holetown

CONTACT

(246) 432-1163

paulowensatthebeachhouse.com info@paulowensatthebeachhouse.com

Welcome to the culinary experience you’ve been waiting for.

With an outstanding reputation as executive chef of The Cli Restaurant for 25 successful years, Paul Owens welcomes you to Paul Owens at the Beach House. Discover Paul’s eclectic menu, combining fresh ingredients with contrasting flavours and textures to produce truly delicious cuisine. And, with the expert advice of the head sommelier, choose from more than 200 wine labels to add extra magic to the moment.

Paul Owens HEAD CHEF

SAMPLE MENU

STARTERS

Beetroot Salad — 46.00

mesclun greens, goat cheese, pecan nuts, cherry tomatoes, balsamic vinaigrette

Spicy Caesar and Chorizo Salad — 46.00 romaine lettuce, aged Parmesan, chilli flakes, chorizo sausage

Oak Leaf Salad — 46.00

prosciutto ham, poached pear, pecans, cherry tomatoes, blue cheese, balsamic vinaigrette, port reduction

Snow Crab Cake — 48.00

coriander cream, coriander vinaigrette, red curry oil, tomato salsa

Foie Gras and Chicken Liver Parfait — 50.00 red onion marmalade, port reduction

Scallops — 54.00 truffle mash, creamed leeks

Smoked Salmon — 54.00 warm baked potato cake, horseradish cream, capers, tomato confit

MAINS

Penne Pasta — 105.00

chicken, vegetables, garlic-cream sauce, aged Parmesan

Curry

Thai green curry sauce, jasmine rice, grilled zucchini, fried basil

— chicken curry 105.00 — shrimp curry 115.00

Linguine — 115.00

Caribbean shrimp, garlic-chive sauce, aged Parmesan, rocket, chilli flakes

Dolphin (mahi-mahi) au Gratin — 115.00 creamed potatoes, mushroom duxelles, wilted spinach, Parmesan sauce

Roast Duck Breast — 125.00

creamed potatoes, truffle onions, carrots, grilled tomato, wild mushroom sauce

Steak Diane — 155.00

7-oz. prime beef tenderloin, mushroomcognac sauce, creamed potatoes, grilled tomatoes, broccoli, carrots

SIDES

All priced at: 25.00

Macaroni Pie

Truffle Fries with Parmesan

Tomato and Red Onion Salad

Mixed Vegetables

COCKTAILS

Espresso Martini — 28.00

Absolut, coffee liqueur, espresso, syrup

Hawaii Blue — 28.00

Mount Gay Silver, coconut cream, blue curaçao, pineapple juice

Hidden Gem — 30.00

The Famous Grouse, grapefruit juice, fresh lime juice, syrup, fresh oregano

Passionate Gin — 32.00

The Botanist gin, passion fruit purée, limoncello

HOURS

LUNCH:

Sun 12:00 noon (last seating 3:30 p.m., in season)

DINNER:

Tues-Sat6:00 p.m. to 11:00 p.m. (last seating 9:00 p.m.)

INFO

DINING:

Open-air (covered, oceanfront)

ATTIRE:

Elegantly casual

VALET PARKING

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.

TRUE COMPETITION LIES WITHIN

By Kylee Ross

The first baking class Pedro Newton attended was for cake decorating.

“On the day of graduation, I made my family proud because I got five of the six first prizes to be won,” Newton says quite matter-of-fact.

Pedro Newton Executive Chef

Photography Kenneth Theysen

Newton is adamant that he had to do well in the class. For one, he says, the boys outside of the community centre where the class was held made fun of him for joining the class. More importantly, a friend of Newton’s had previously taken the class and won two first prizes, “and we had a running that I would do better than he did,” says Newton. He doesn’t gloat when he talks about competition. He states the facts and calmly recounts the events as he remembers them.

The class was scheduled from 4p.m. to 6:30p.m., but Newton would show up around 6p.m. “[I went when] it was only myself and the instructor there, and I would work with the instructor alone.” Newton would go home, turn a cake tin upside down, and practise all of the techniques he had just learned well into the evening. “I worked very hard to make sure that I did better than my friend,” says Newton while remaining humble in his delivery. “Even if I was only going to win one more prize than he did.”

Soon after, Newton applied to The Hospitality Institute and attended part-time. He registered for his next class, which was a cake and pastry class. “I think I did really well. I got an A there,” says Newton. “I like to just let my work speak for me.”

His first job in the industry was at Shakey’s Pizza—a well-known American franchise. “We used to try to see who could cut chicken the fastest,” Newton recalls. Employees in the kitchen cut whole chickens into nine pieces, with the fastest cut times written on the wall behind them. “I’m going to do better than you did,” Newton remembers telling a friend who held the record. His inflection goes up as he repeats what he said all those years ago, making what could sound intimidating into more of a playful nudge. His friend showed him how he cut the chicken so fast. When Newton tried to beat the record time himself, he matched it. The time after that, he beat it.

“I wanted to do a bit better. I wanted to do a bit more,” says Newton as he sums up how he came to the end of a five-year run at Shakey’s Newton continued to best himself by moving up in kitchens around the island. He worked as a prep cook at Brown Sugar, a junior pastry chef at The Royal Pavilion (now known as Fairmont Royal Pavilion) and then as a souschef at Lone Star.

“Because of the person that I am, most evenings I would get to [The Royal Pavilion] at 2 or 3 o’clock and would finish my prep by 4:30. Then, I would go from station to station assisting until we were all ready to go for a break,” says Newton. He quietly learned from the senior sous-chef preparing sauces, among other tasks, until one day the sous said, “Today is yours. Let me see what you can do,” as a challenge. “From then on, every evening after I would finish my prep in the pastry shop, I would assist him with the sauces,” says Newton. “Pastry is my first love, but soups and sauces are my strength.” Even now as executive chef, Newton says he makes the bases, marinades and sauces for the dishes at Champers—and he created the recipes.

From the outside, it seems that it’s in Newton’s nature to push the limit of what he thinks he is capable of. So in true form, he pivoted his professional trajectory. “In my experience working in the kitchen as a chef, I saw a lot of subpar service and products coming through the door,” says Newton. “And I had an affinity for fish and fish processing. So I started dabbling in the fish business by selling flying fish.” Champers was one of Newton’s biggest customers. “I always said to myself when I delivered [to Champers], if I ever go back to the industry, I would love to work there because it was always busy,” says Newton. “I always marvelled at going up the stairs, taking the fish into the kitchen, and seeing the intensity in the kitchen.”

After many years of success running his own business, Newton eventually had to cut losses and make the difficult decision to reset his career path once more. “I made a conscious decision that [cooking] is what I was trained to do,” says Newton. “This is what I know how to do best.”

Newton keeps the spirit of how he learned the profession alive at Champers by guiding exploration and fostering friendly competition. “We do a lot of cross-training in the kitchen,” says Newton. On the rare occasions when there is downtime, he encourages the chefs to switch stations and learn from each other. “We've even done in-house competitions in the kitchen,” says Newton. Wine pairings, creating dishes, mixology competitions. “I don’t want to get too comfortable in what I'm doing,” says Newton. “I think of myself as a work in progress. Every day is a new challenge, something different to do. But I face it head on.”

Skeetes Hill

Christ Church

(246) 434-3463

champersrestaurant.com

Primo

BAR & BISTRO

MEDITERRANEAN

LOCATION

St. Lawrence Gap Christ Church

REGION

Worthing, St. Lawrence and Dover Area

CONTACT

(246) 573-7777

primobarandbistro.com

reservations@primobarbados.com

Idyllically located on the edge of St. Lawrence Bay, Primo o ers rustic sophistication with stunning views. Its eclectic Mediterranean-style lunch and dinner menu o ers an extensive selection of seafood, meat and pasta dishes that focus on freshness and flavour. Dine at one of the many seaside tables, sip signature cocktails in the air-conditioned lounge or relax in the seaside lounge with open-plan bar and pizza kitchen. Eat, drink and relax in a beach chic setting. Primo is where West Coast style meets South Coast charm.

Zary Evelyn OWNER

STARTERS

Avocado and Mango Salad — 30.00

mixed greens, dried cranberries, lemon vinaigrette, pine nuts

— with chicken add 15.00 — with fish add 20.00 — with shrimp add 20.00

Grilled Fish Soft-shell Tacos — 35.00

grilled catch, tomato and red onion salsa, sliced avocado, red pepper, aïoli

Primo Signature Flying Fish — 36.00

deep-fried, panko-crusted flying fish stuffed with plantain and blue cheese, served on a lentil pea stew with crispy chickpeas

Seafood Soup — 40.00

mussels, clams, fish and shrimp in a delicate broth

Mahi-mahi Ceviche — 40.00 coconut milk, fresh cilantro, red onions, pickled cucumber

Salmon Cakes — 40.00 red pepper aïoli, mango salsa

Grilled Octopus and Sweet Potato — 42.00 grilled sweet potato, radish slices, sriracha, parsley oil, balsamic vinegar

THE MAINS

Jambalaya Primo Style — 68.00

our own version of this famous dish, chicken, premium Cajun sausages and shrimp combined with rice, vegetables and spicy Cajun seasonings

Lebanese Catch of the Day — 70.00 served with herbed tahini, chive mash, sautéed assorted veggies, lemon-caper butter

Baby Back Pork Ribs — 70.00

slow-roasted baby back pork ribs with BBQ sauce, served with slaw, herbed aïoli and course-cut fries

Parmesan-crusted Barracuda — 70.00 served with whipped potatoes, buttered broccoli and mustard-double cream sauce

Spiced Pork Tenderloin — 76.00

sweet potato mash, fried plantain and grilled vegetables, drizzled with red wine-herb gravy

Braised Beef Short Ribs — 82.00

marinated in garlic, extra-virgin olive oil and rosemary, carrot purée, fingerling potatoes, sweet onion jam and mushroom sauce

10-oz. Prime Rib-eye — 110.00

onion rings, crushed new potatoes with creamy bacon bits and leeks

PRIMO PIZZAS

Primavera — 44.00

tomato sauce, mozzarella, zucchini, cherry tomatoes, mushrooms, eggplant, garlic, goat cheese

Quattro Stagioni — 44.00

olives, pepperoni, leg ham, fresh mushrooms

Mexican — 47.00

tomato sauce, mozzarella, pork sausage, red peppers, corn, olives, tomatoes, jalapeño, Pepper Jack, avocado

Godfather — 48.00

tomato sauce, mozzarella, bacon, pepperoni, mushrooms, peppers, jalapeño, cherry tomatoes

PRIMO’S SWEET SIDE

White Chocolate Cheesecake — 28.00 mango compote

Death by Chocolate — 30.00

moist chocolate cake topped with a decadent chocolate semifreddo, nestled in a velvety chocolate caramel, and topped with chocolate meringue and chocolate pieces

Bread and Butter Pudding — 30.00

traditional raisin bread pudding with a buttery caramel-rum sauce, served with vanilla ice cream

HOURS

LUNCH:

Sun11:30 a.m. to 3:00 p.m.

DINNER:

Mon-Sun5:00 p.m. to 9:30 p.m.

INFO

DINING:

Open-air (covered)

ATTIRE:

Elegantly casual

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.

Round House

LOCATION

Bathsheba

Saint Joseph

REGION

Bathsheba

CONTACT

(246) 433-9678

roundhousebarbados.com roundhouse@caribsurf.com

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, o ering commanding views of the entire Atlantic coast, an undisturbed stretch of beach studded with natural tidal pools, and an atmosphere that evokes old Barbadiana for locals and visitors alike. Bu ered 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.

Shernell Miller HEAD CHEF

CARIBBEAN / INTERNATIONAL

SNACKS AND SMALL PLATES TO SHARE

Range: 18.00 – 42.00

Pumpkin and Ginger Soup crema, caramelised pumpkin seeds

Chicken Liver Pâté caramelised onions, crostini

Bajan Salted Cod Cakes Scotch bonnet aïoli

Loaded Hummus beet and classic hummus, pico de gallo, olive tapenade, crispy chickpeas, plantain crisps

Fresh Citrus Ceviche plantain crisps

Jerk Pork and Plantain Skewers rum-glazed pineapple and plantain salsa

Beetroot and Feta candied pumpkin seeds, walnuts, leafy greens, balsamic vinaigrette

Baked Rum-nut Brie Bajan cane sugar, brown rum, walnuts

Bruschetta Duo pesto, tomato, balsamic

Coconut Fried Shrimp citrus aïoli

Round House Caesar whole romaine leaves, fresh grated Parmesan, herb croutons

Pork Belly Bajan-Asian Style spicy pepper jelly slaw

Chickpea Buljol vegan version of the Bajan favourite

Tempura Okra chipotle aïoli

Spinach Cakes herby whipped feta

HOURS

BRUNCH:

Sat-Sun 9:00 a.m. to 11:00 a.m.

LUNCH: Tues-Sun11:00 a.m. to 4:00 p.m.

DINNER:

BIGGER PLATES

Range: 36.00 – 78.00

Crunchy Catch Fish or Oyster Mushroom Tacos

Bajan tomato salsa, pickled red onions, herb crema

Casareep Slow-braised Oxtail Stew sweet potato mash, carrots, collards

Bathsheba Catch of the Day garlic-chive mash, veggies, Bajan salsa, tartare sauce, herb oil

Roasted Quarter Chicken herbed rice, coleslaw, pineapple-Scotch bonnet chutney

Round House Burger 8-oz. home-made burger, bacon, melted Brie, caramelised onions

Beer-battered Catch Fish Sandwich garlic aïoli, hand-cut sweet potato fries

Flying Fish and Breadfruit Cou-cou tomato and onion Creole gravy, Scotch bonnet pickle, fried plantain

Ital Coconut Curry pineapple-Scotch bonnet chutney

Yam Croquette and Saltfish Gravy pickled cucumber

INFO

DINING: Indoors – Outdoors –

ATTIRE: Casual

ENTERTAINMENT:

Sipping Room

LOCATION

Hastings Main Road

Near St. Ma hias Road

Christ Church

REGION

Hastings and Rockley Area

CONTACT

(246) 547-6293 / 842-5821

sippingroom246.com

thesippingroom@gmail.com

This unique venue o ers the sophisticated vibe of an international city while delivering incredible value on food, drinks and service.

One of the best-stocked bars in Barbados, with more than 50 types of whiskey and a wide variety of other spirits and wines, the personalised service from skilled mixologists adds a unique touch. Owners Hosea and Cathy Stuart and Manager Deon Fields pride themselves on providing a high level of consistency and customer satisfaction. The combination of an air-conditioned lounge with a bar and comfortable seating, as well as a bistro-style covered outdoor area, o ers patrons the flexibility to create their ideal dining experience.

BAR BITES / CARIBBEAN / SEAFOOD

Cathy Stuart CO - OWNER

Hosea Stuart CO - OWNER

STARTERS

Sweet Potato and Plantain Croquette — 20.00 our beautifully breaded sweet potato and plantain croquette on a river of warm honeymustard sauce

Soup of the Day — 20.00

ask your server about the chef’s special soup creation!

Chicken Satay — 20.00

tender strips of chicken on skewers, bathed in our home-made peanut sauce

Sipping Room Meatballs — 24.00

three savoury meatballs served in our traditional marinara sauce, topped with freshly grated Parmesan, served with a warm dinner roll

Shrimp Cocktail — 28.00

four shrimp cooked to perfection, served with our spicy shrimp cocktail sauce and topped with our home-made salsa

MAINS *

Sipping Room Salad — 24.00

fresh mixed greens, red onions, cranberries, goat cheese, tomatoes, walnuts, pineapple with a creamy balsamic or honey-mustard dressing

— with chicken add 10.00 — with shrimp add 17.00

Crispy Tofu — 30.00

crispy tofu in a home-made rosemary flatbread with sautéed red onions, lettuce, home-made breadcrumbs and vegan mayo, drizzled with a balsamic reduction, suitable for vegans

Pasta

with either a cream, marinara or rosé sauce, served with garlic bread

— with grilled chicken or roasted vegetables 38.00 — with grilled shrimp 46.00

Pulled Pork Loaded Fries — 40.00

golden fries smothered with pulled pork, accompanied by a secret sauce, cheese and pineapple salsa, served in a tortilla bowl

Sipping Room Burger — 45.00

6.5-oz. burger topped with onion rings, Cheddar cheese, bacon, Jack Daniel’s sauce, lettuce and tomatoes, served with French fries — with mushrooms or a slice of pineapple add 3.00

Catch of the Day — 55.00

choice of grilled or fried fish accompanied by a home-made salsa and a spiked tartar sauce, served with a small salad

Black Barrel Rum BBQ Chicken — 55.00 half-chicken baked with a delicious Black Barrel rum BBQ sauce, served with a small salad

Shrimp and Mushroom Risotto — 58.00 rich and creamy risotto with shrimp and mushrooms with a touch of white wine

10-oz. Grilled Rib-eye Steak — 95.00 tender grass-fed rib-eye steak cooked to your liking and served with a garnish of roasted vegetables

Surf and Turf

N.Y. strip steak with grilled shrimp, served with roasted Cajun garlic butter and a roasted vegetable garnish — with shrimp 110.00 — with lobster 150.00

* All mains are served with choice of either rice, garlic mashed potatoes, French fries or macaroni pie.

DESSERTS

Vanilla Ice Cream — 16.00

Cathy’s Carrot Cake — 20.00

Warm Pudding Brownie — 20.00

Cheesecake — 20.00

HOURS

DINNER:

Tues-Wed5:00 p.m. to 9:30 p.m.

Thurs-Sat 5:00 p.m. to 10:00 p.m.

SUNDAY BRUNCH:

Sun 9:00 a.m. to 2:00 p.m.

BAR:

Tues-Sat 4:00 p.m. until…

HAPPY HOURS:

Tues-Sat5:00 p.m. to 7:00 p.m.

INFO

DINING:

Now open for Sunday brunch. TERMS & PAYMENT

Indoors – Open-air (covered)

ATTIRE: Elegantly casual

ENTERTAINMENT:

Live music (certain nights, contact us for the schedule)

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.

Southern Palms Beach Club Surf and Turf

by Sous-chef Wayne Butcher of The Garden Terrace Restaurant

“We eat with our eyes first,” says Chef Wayne Butcher as he describes the intricacies of plating the surf and turf dish at The Garden Terrace Restaurant, located beachside at Southern Palms Beach Club

“A lot of little things go into the dish to help build the plate and make it look neat, tidy and attractive,” adds Butcher. “And in my opinion, at times simplicity is elegance.” That’s why the understated grill marks on the filet mignon steak and sheen on the shrimp are the main focal points that draw the eye to the plate. It’s also why the chef’s not-so-secret peppercorn sauce is served on the side—not to deter from the vibrant colours of the accompanying sautéed vegetables and fresh purées.

Assembly of the dish starts with a generous potato pull (a dollop of mashed potatoes spread across the plate with the single swipe of a large spoon). Next, Butcher incorporates a serving of seasoned broccoli and carrots into the presentation and carefully plates the perfectly cooked proteins. Finally, he arranges bright carrot and sweet bean purées in dainty dots on the plate to complete the overall look with an extra burst of colour. With the plate ready to be served, Wayne would say, “Bon appétit, ready to eat, have a good eat.”

Photography Kenneth Theysen

Surf and Turf SERVES 2

Ingredients

•2 filet mignon steaks (each about 4 oz)

•6 shrimp (8/12 per lb)

•4 tbsp neutral oil

•4 tbsp garlic butter

•Heavy cream

•Salt

•Pepper

Instructions

1. Season the steaks with half of the oil and salt and pepper to taste.

2. Grill the steaks on medium heat for one minute. Turn the steaks counter clockwise and grill for another minute to achieve well-defined X marks. Repeat on the other side.

3. Remove the steaks from the grill and cook them in the oven until the steaks register an internal temperature of 130°F to 135°F for medium (10-12 minutes).

Peppercorn Sauce

MAKES 10 OZ OF SAUCE

Ingredients

•14 whole peppercorns

•1 tbsp neutral oil

•Bajan rum

•1 tbsp butter

•Prepared demi-glace

•Heavy cream

Tips

1. Serve with your favourite surf and turf sides. The Garden Terrace Restaurant serves their dish with mashed potatoes, broccoli and carrots. You can opt for French fries, sweet potato, salad or anything else that suits your taste.

Instructions

1. Add the neutral oil and peppercorns to a pan and toast them on medium heat for two minutes. The peppercorns should begin to pop.

2. Pour a splash of rum into the pan and let it simmer with the peppercorns on low heat until the liquid is reduced by half.

4. Transfer the steaks to a plate and let them rest for five minutes.

5. Add the rest of the oil to a pan with the shrimp and sauté them on medium heat. Cook for one to two minutes per side until the colour of the shrimp is opaque.

6. Once the shrimp are cooked through, add garlic butter and a splash of heavy cream to the pan. Stir until the garlic butter and heavy cream coats all of the shrimp evenly.

3. Stir in the butter until fully melted. Add the demi-glace and a splash of heavy cream. Continue to stir until combined.

4. Remove the sauce from the heat and blend with an immersion blender.

2. Recreate the elegant plating from The Garden Terrace Restaurant by experimenting with your own creative mashes and purées. Blend water and cooked sweet beans to mimic the vivid green purée served with the surf and turf. Boil fresh carrots in milk and then blend it all together to achieve the orange purée. Season both purées with salt and pepper to taste.

3. Switch out filet mignon and shrimp for the meat and seafood of your choice. “When you hear the words ‘surf and turf,’ you might think of lobster and steak,” Butcher says. “But you can use any combination. You can use chicken and scallops.” As long as you meet the criteria of cooking one protein from the sea and one from land, you’re on the right track to making a customised surf and turf dish.

Surfers Cafe

BARBADOS

/ CAFÉ / CARIBBEAN

LOCATION

Sermac Building, Shop 3

Oistins Main Road

Oistins

Christ Church

REGION

Oistins

CONTACT

(246) 435-5996

surferscafe246.com

barbados.surferscafe@gmail.com

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

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

Carlisle Gibbons CHEF

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

HOURS

BREAKFAST:

Mon-Sun7:30 a.m. to 11:00 a.m.

LUNCH AND DINNER:

Mon-Sun11:00 a.m. to 10:00 p.m.

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

INFO

DINING:

Indoors – Outdoors –Open-air (covered)

ATTIRE: Casual

ENTERTAINMENT:

Live music nights

TERMS & PAYMENT

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.

Tapas

LOCATION

Main Road

Hastings Christ Church

REGION

Hastings and Rockley Area

CONTACT

(246) 228-0704

tapasbarbados.com

info@tapasbarbados.com

This newly renovated beachside restaurant is out to win your heart with its warm ambience and international menu, perfectly designed by Chef Franco Parisi with touches of Italian and Caribbean flair.

His expert kitchen sta love to see Tapas full of happy people enjoying his creations. Locals and tourists alike flock to enjoy a glass of wine from the extensive wine list or a cool signature cocktail prepared by this spot’s talented mixologist. At Tapas, awarded BHTA Restaurant of the Year, there is something for everyone. Alfredo, the host, exudes a warmth and charm that will make you feel right at home.

Franco Parisi CHEF / CO - OWNER

TAPAS

Range: 8.00 – 19.00

Tuna Carpaccio

thinly sliced grade tuna

Taco Shots

tempura shrimp wrapped in mini soft tortillas with jalapeño sauce, served in shot glasses

Oxtail and Sweet Potato Croquettes shredded oxtail, sweet potato and blue cheese in panko crust, served with cheese sauce

Bruschetta

naan bread, olive tapenade, sun-dried tomatoes, rocket salad and feta cheese

STARTERS

Range: 14.00 – 32.00

Salmon Tartare with avocado guacamole, tomato-jalapeño salsa and sour cream

Beef Carpaccio

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

Crab Cake with julienne vegetables and creamy corn-cheese sauce

Gnocchi

potato dumplings, fresh tomato sauce and goat cheese

MAIN COURSES

Range: 46.00 – 90.00

Seared Tuna

yellowfin tuna with stir-fried vegetables in soy sauce with pickled ginger salsa and soy-wasabi emulsion

Grilled Seafood

catch of the day, jumbo shrimp, cuttlefish and green mussels, served on a mixed salad

Short Ribs with saffron risotto and wild mushrooms

Rack of Lamb with mint mashed potatoes, glazed pumpkin

Tikka Masala with chicken, shrimp or veg, steamed rice, pappadums

DESSERTS

Range: 15.00 – 26.00

Tempura Banana Kebab cinnamon-flavoured tempura, with vanilla ice cream and caramel sauce

Napoleon

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

Tiramisu

mascarpone cream nestled with coffee ladyfinger biscuits

HOURS

LUNCH:

Mon-Sun 11:30 a.m. to 3:00 p.m.

DINNER:

Mon-Sun 6:00 p.m. to 10:30 p.m.

TAPAS MENU:

Mon-Sun 11:30 a.m. to 10:30 p.m.

BAR:

Mon-Sun 11:30 a.m. until late

DINING: Open-air

ATTIRE: Casual

The Farm House

LOCATION

PEG Farm and Nature Reserve

Easy Hall

Saint Joseph

REGION

Easy Hall

CONTACT

(246) 823-5757 / 433-9806 reservations@greennative.org

Located on a beautiful cli side nature reserve in Saint Joseph, this family-owned farm-to-table restaurant o ers exceptional meals in a relaxed open-air setting.

Take in stunning views of the South Coast right from your seat, and enjoy breathtaking panoramas of the East Coast from other vantage points on the property. With nearly three decades of collective experience, chef-owners Rebecca and Nathan o er a unique and creative contribution to the local culinary scene. Every aspect of their menu is handcrafted using a high percentage of local produce, and they specialise in showcasing Wrsity of local ingredients with bold flavour pairings and local substitutes for standard imports. The result: warm bellies and souls.

FARM TO TABLE / CARIBBEAN FUSION

Rebecca Waldron CHEF / CO - OWNER

Nathan Crichlow CHEF / CO - OWNER

BREAKFAST

Pop Porridge — 18.00

fresh ground cassava, hard spices, bay leaf, cow or oat milk, flaxseeds

Fruit and Cereal — 28.00 fresh local fruits, yoghurt and granola

Flatbread — 29.00

curried chickpeas, coconut-creamed eggplant purée, fried plantain and chickpeas, cucumber and chopped spinach, cider-carrot-pepper sauce

Avocado Toast — 30.00

house-made sliced loaf, roasted garlic, crushed avocado, tomatoes, spinach

Pulled Pork Pancakes — 32.00

braised pork leg, cassava pancakes, seasonal fruit purée, yoghurt, molasses syrup

Bajan Eggs Benedict — 32.00

poached eggs, pork sausage, stewed tomatoes, Bajan bakes, hollandaise sauce

Beef Chilli — 40.00

baked chilli, over easy eggs, Cheddar, garlic bread

Plantain Waffles — 40.00

pan-fried oyster mushrooms, avocado mayo, sorrel gel, cilantro and arugula, coconutchickpea cloud

Steak and Eggs — 45.00

sirloin steak, sunny side up eggs, fried breadfruit, mixed herb chimichurri, hollandaise

LUNCH

SMALL BOWLS

Island Couscous — 32.00

house-milled sweet potato, bora beans, dill and thyme, spinach, honey-cider squash, dried tomato, spiced coco-guava vinaigrette

Creamy Farine — 36.00

house-milled cassava meal, goat cheese, sautéed confit gizzards, greens and fried onions, charred tomatoes

SALADS

Chicken and Plantain Wedge Salad — 32.00

shredded chicken, apple-braised cabbage, fried plantain, crispy chicken fat, cilantro, spicy carrot mayo

Tomato and Papaya — 36.00

basil and tarragon oil, pickled beets, rocket, zucchini, chia sprouts, fried okra

SHARING PLATES

Samosas — 32.00

8 vegetable samosas, house-made golden apple sweet-and-sour sauce

Dhal Hummus — 35.00

split pea hummus, roasted vegetables, preserved lemon-chilli-herb oil, cumin, home-made flatbread, crispy chickpeas

HEARTY BOWLS

Eggplant — 40.00

coconut eggplant purée, roasted eggplant steak, stewed tomatoes, greens, chilli-plantain salad

Chargrilled Octopus — 56.00

mini Bajan dumplings, black lentil chilli, garlic greens and veg, pickled shaved red beet

LOCAL AND FREE-RANGE

Burger — 45.00

8-oz. house-made burger buns, charred chive mayo, Cheddar cheese, tomatoes, cider-herb sauce, caramelised onions, served with local provisions

Pork Pie — 48.00

stewed pork cuts, hard spices, fresh herbs, seasonal veg, crushed local provision topping, melted Cheddar

Hen — 50.00

stovetop-braised chicken, dill sweet potato, confit tomatoes, dill sauce, salad greens

Catch — 54.00

pan-seared local catch, stir-fried herb cassava, buttered summer vegetables, cured lime, coconut foam

Vegan.

HOURS

BREAKFAST:

Wed-Sun8:00 a.m. to 11:00 a.m.

LUNCH: Wed-Sun12:00 noon to 3:00 p.m.

INFO

DINING:

Open-air (covered)

ATTIRE: Casual

ENTERTAINMENT:

Live music (on special events and holidays)

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.

EMBRACING EVERY HOUR IN BARBADOS

By Kylee Ross

“You didn’t make it down to Oistins on Friday night?” I could almost hear Harold Shepherd’s voice as my flight touched down in Bridgetown this year. It was Sunday when the veteran bartender at The Sandpiper asked me this question on my last trip to Barbados. “You’ll just have to come back,” he said to me with a grin.

On my flight home from Barbados last October, I thought about Shepherd and his recommendations on the island. I looked through pictures and was happy with what I had seen and tasted. But then, the reality of the trip coming to an end set in and a pang of loss hit my chest, grieving for the things I didn’t see or do. With that in mind, I made a pact with myself to revisit the places I didn’t have time to explore.

FRIDAY NIGHT

Harold, I made it to Oistins.

An industrial metal tray of whole lobsters caught my eye. They were marinating in Bajan seasoning, a blend of fresh herbs, hot peppers and aromatics commonly used to season chicken and seafood. I chose my lobster and a side of macaroni pie, and watched the lobster hit the grill with slices of raw white onion stuffed down its back.

Sipping on a rum punch so strong it tickled the back of my throat, I sat at a picnic table and watched lobster, potatoes and dolphin (mahi-mahi) grill on a flame stoked with water from a rum bottle. I couldn’t help but move to the music blasting from the DJ set on stage. Everyone seemed to have the same feeling. Servers danced to the beat as they mixed drinks and moved through the labyrinth of tables.

The first bite of the smoky, herbaceous lobster was reason enough to understand why Harold was adamant I visit the fish fry. It offers a taste of the island—from the seafood caught by local fishermen earlier in the day to the spirit of letting loose under the night sky. There’s nowhere else anyone needs to be. Time slows down while settling in for a night of dancing, savouring local cuisine or throwing back a few drinks.

Photography Kenneth Theysen

SATURDAY MORNING

After a few glasses of water to offset the previous night’s rum punches, I was off to the Brighton Farmers Market in search of breakfast. “Bake or bread?” The vendor at a food stall asked me. I chose bake for my fish cutter—a fried flying fish fillet in a salt bread bun. It is a simple dish to find around the island but one I didn’t get to try on my last trip. So I decided to try a local market for my first taste.

The Brighton Farmers Market is held on the grounds of the Brighton Plantation overlooking a valley of farmland close to the centre of the island—boasting lush greenery I hadn’t seen last year while spending most of my time along the west coastline.

I sat beneath the canopy of the flamboyant tree amongst the buzz of people catching up on Saturday morning. I watched as locals and tourists gathered over food and coffee. Others compared their market finds: local hot sauces, crocheted clothing, copper jewellery, baked goods and fresh produce that had been plucked from the mini-market much earlier than when I arrived.

SUNDAY AFTERNOON

With the sun starting to dip lower into the late afternoon sky, I drove toward the east side of the island, scaling the twists and turns of rolling hills on Highway 3. I watched a passenger in the car ahead of me put their hand out the window to touch the bushy ends of sugar cane. It set the tone for the rest of my day. I, too, was going to slow down to touch the proverbial sugar cane today.

I drove to PEG Farm and Nature Reserve for a Teatime Delight Tour to learn about their biodynamic, permaculture and free-range animal husbandry practises. My time at PEG kicked off with a meal at their farm-to-table café before heading out to walk the 100acre patch of land. I started with a fresh bay leaf and lemon iced tea. As I stared out at the vast green landscape spanning all the way to the West Coast, I nibbled on split pea hummus dressed with sautéed onions and cherry tomatoes, olive oil and fresh cilantro. I finished my teatime with burnt molasses cake adorned with purple edible flowers.

Then, we made our way to the gully where I was able to see the most native flora and

fauna I had ever seen on the island. We walked amongst undisturbed trees and steep cliffs and stopped briefly to take in the view of the east side of the island from Hackleton's Cliff.

We were standing on the grounds of what once was the Easy Hall Plantation Now, the land is maintained by a small community who focus on one part of the biodynamic farming practises the farm specialises in. We passed the free-range chickens, a few of the cows grazing to improve soil, a medicinal garden of native plants and the kitchen gardens serving the café.

I ended the tour feeling like I had seen a side of the island that I hadn’t experienced before. Anyone would have to spend more than a week in a country to experience everything it has to offer. Even the longest trips wouldn’t be able to promise that kind of immersion in the culture, cuisine and scenic views. But we do our best, enjoying the things we choose to spend our precious time doing. And when we’re fortunate enough to return to the places we’ve loved, we make time for missed opportunities and sights unseen.

Kylee

The Fish Pot

Uncomplicated yet chic, The Fish Pot is a welcome alternative to traditional dining.

LOCATION

Little Good Harbour

Shermans

Saint Lucy

REGION

Shermans

CONTACT

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

This unusual restaurant, set in a small 17th-century fort at the water’s edge, is airy and bracingly casual. Executive Chef Christophe Poupardin uses only the freshest ingredients and amps up the flavour with bona fide local seasonings. With the fish market a mere fiveminute drive away, The Fish Pot delivers a menu full of tempting dishes made with the fresh bounty of the sea. The Fish Pot o ers a truly gourmet experience in a delightful setting.

Christophe Poupardin EXECUTIVE CHEF

STARTERS

Grilled Octopus — 44.00 olive tapenade, pimento peppers

Insalata di Burrata — 46.00 heirloom tomatoes, basil, pine nuts, balsamic, truffle oil

Tuna Tartare — 48.00 shallots, wakame, sesame seed oil, spicy coconut dressing

Almond-crusted Goat CheeseGF — 48.00 carpaccio beetroot, arugula, balsamic reduction

Sautéed Jumbo ShrimpGF — 52.00 avocado salsa, roasted coconut, lava sauce

Smoked Salmon Carpaccio — 54.00 caper berries, lemon oil, chive cream, dill-pickled red onions

PASTAS, RISOTTO AND MORE

Caribbean Curry — 48.00 flavoured basmati rice, pineapple chutney, roasted coconut — with chicken add 16.00 — with fish add 20.00 — with shrimp add 26.00

Linguine alle Vongole — 64.00 clams, onions, wine, butter, parsley, tomatoes

Chargrilled Beef Short Rib — 68.00 garlic-cream spaghetti, Parmesan crackers

Spicy Lobster Risotto — 84.00 onions, cherry tomatoes, Parmesan, mascarpone

MAINS

Saffron-roasted Cauliflower — 62.00 herb gnocchi, tomato coulis, Dakar spice

Grilled Market Fish — 72.00 herb mash, braised red cabbage, sweetcorn velouté

HOURS

BREAKFAST:

Mon-Sun 8:00 a.m. to 10:00 a.m.

ALL- DAY DINING:

Mon-Sun 12:00 noon to 9:00 p.m.

Broiled Shellfish — 74.00 prawns, clams, mussels, wine, parsley, butter, fries

Barramundi, Sweet Chilli, Teriyaki — 76.00 noodles, mango-lime yoghurt, spiced granola

Seafood Cioppino — 78.00 spiced tomatoes, grilled garlic bread, lava sauce

Braised Lamb Shank, Tomato, Red Wine — 78.00

spring pea cassoulet, heritage baby potatoes

BBQ Baby Back Ribs — 82.00 buttered corn cobette, grilled pickle, French fries

DESSERTS

Cheese Platter — 28.00 apple-onion compote, crackers

Sticky Toffee Pudding — 28.00 Bajan rum sauce

LGH Eton Mess — 28.00 passion fruit, Chantilly cream, berries

Caribbean Crème Brûlée — 28.00 coconut, Malibu rum, sweet coconut chips

“Lest We Forget” — 30.00 Anzac biscuit, raspberry cheesecake, ice cream

Dark Chocolate Lava Cake — 30.00 vanilla ice cream (15-minute preparation time)

GF Gluten-free.

INFO

DINING:

Indoors – Outdoors

ATTIRE: Casual

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

The Garden Terrace

RESTAURANT

LOCATION

Southern Palms

Beach Club & Resort Hotel

St. Lawrence Gap

Christ Church

REGION

Worthing, St. Lawrence and Dover Area

CONTACT

(246) 428-7171

southernpalms.net

info@southernpalms.net

Variety is the spice of life. The Garden Terrace Restaurant o ers à la carte theme dinners with entertainment three nights a week and, of course, the legendary Sunday lunch bu et featuring The All-Star Steel Orchestra.

The Garden Terrace provides a wonderful dining experience complemented by stunning beach views. The restaurant exudes tropical interiors with a warm and inviting ambience. And when you mix that with a superb meal, well... you know you’re at the right place!

Wayne Butcher

SOUS - CHEF

SAMPLE MENU

ALL- DAY LUNCH MENU

SALADS

Tropical Orzo Salad

Kale Salad

Roasted Beet Salad

Greek Salad

BURGERS AND SANDWICHES *

Southern Beef Burger

Flying Fish Sandwich

The Beachcomber

Veggie Burger

* Served with your choice of garden salad, fries or potato wedges.

**

MAINS

Catch of the Day

Taylor’s Chicken Breast

Sirloin Steak

Tempura Shrimp

** Served with your choice of rice, baked or mashed potatoes, French fries or potato wedges.

BUILD YOUR PASTA DISH

Select Your Pasta spaghetti or penne

Select Your Sauce pomodoro, Alfredo or pesto

Add vegetables, chicken, shrimp or Bolognese

À LA CARTE DINNER STARTERS

Range: 24.00 – 45.00

Island Crab Cakes on Mesclun Lettuce with a lemon-cream sauce

Caprese Salad with a zesty pesto dressing

Smoked Duck Breast and Vegetable Risotto in a pomegranate vinaigrette

MAINS

Range: 50.00 – 70.00

Pan-seared Salmon with beurre blanc sauce and sweet pea purée

Panko-crusted Rack of Lamb in a port wine reduction sauce

Filet Mignon with beurre rouge sauce

Vegetable Linguine in a creamy pesto sauce topped with a Parmesan-garlic crostini

DESSERTS

Range: 25.00 – 35.00

Crème Brûlée with a hint of ginger

Bread Pudding with a vanilla-rum sauce

HOURS

ALL DAY MENU:

Mon-Sun 11:00 a.m. to 10:00 p.m.

À LA CARTE DINNER:

Select nights 6:30 p.m. to 10:00 p.m.

BUFFET DINING:

Select nights 7:00 p.m. to 10:00 p.m.

INFO

DINING:

Open-air

ATTIRE: Elegantly casual

ENTERTAINMENT:

Live music

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.

The Grille

BAJAN INSPIRED

LOCATION

Hilton Barbados Resort

Needham’s Point

Saint Michael

REGION

Needham’s Point

CONTACT

(246) 426-0200

hiltonbarbadosresort.com

Located on the lobby level of the Hilton Barbados Resort, The Grille Bajan Inspired serves an array of international cuisine with a distinct Barbadian influence. They o er a special dining experience combining a relaxing ambience 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.

Willis Griffith CHEF

SEAFOOD

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, coconut-spinach 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

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

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

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

HOURS

DINNER:

Tues-Sat6:30 p.m. to 10:00 p.m.

INFO

DINING:

Indoors

ATTIRE:

Elegantly casual

ENTERTAINMENT:

Live music

TERMS & PAYMENT

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.

Sowing Success with Ino-Gro: A Q&A WITH DIRECTOR RISHI PANJWANI

By Kylee Ross

In the ever-evolving landscape of agriculture, where innovation is key to sustainable growth, a new player has emerged to redefine the way we look at food security in the Caribbean. Ino-Gro is a hydroponic farm agribusiness, currently operating out of two 40-foot shipping containers at the corner of Harts Gap and Hastings Main Road.

Ino-Gro was founded in 2017 by a trio of young entrepreneurs, including the now sole director Rishi Panjwani. Fresh out of university, Panjwani and his two school friends stumbled upon an innovative idea: a container that held the potential to revolutionise Barbados' fresh produce market.

The climate-controlled conditions of the hydroponic farm ensure that crops of lettuce, herbs and leafy greens yield consistent produce, despite the extreme weather conditions and limitations to soil and land resources that affect farming in Barbados. The vertical farming setup maximizes space for production, and ensures the smooth running of the closed-loop irrigation system—which requires about 85% less water to maintain compared to traditional farming techniques.

WHY WERE YOU DRAWN TO THE IDEA OF OPERATING A HYDROPONIC FARM IN BARBADOS?

RISHI PANJWANI: My parents are in the hospitality industry in Barbados. They own restaurants, so I always knew what a struggle it was for them to get fresh produce. That drove my interest in trying to find a solution to the impacts of global food shortages and mounting shipping costs

in Barbados. I wondered, “Why isn't there a more reasonable solution to this problem?” I wanted to know more about what was possible locally instead of relying on imports.

I was also driven by a genuine passion for knowing where our food comes from. How it got to Barbados, how it was grown, what pesticides and herbicides were used. Taking a hard look at mass production in the industry pushed me over the edge to be like, “We have to try and address this.” Even if I'm doing a small thing here, this small bit will help somewhere down the line and it will keep helping until we all agree that we need to face this problem and find a solution for it as soon as possible.

TELL ME ABOUT YOUR GROWING PROCESS.

RP: We start by planting seeds on the germination shelf. At this stage, the seeds sit in a peat moss plug made of recycled materials. The seeds grow for eight weeks to maturity, and as they do, we move them through various positions on the germination shelf and throughout the shipping container.

Photography Kenneth Theysen

When the seeds are first placed on the shelf to germinate, they stay in this first position for a week. The seeds will not receive water at this point, only light. When the seeds germinate, and we start to see baby seedlings, we move the plants up to the first set of vertical ceiling troughs. The plants grow there for another two weeks with light, water and nutrients. After two weeks, we transplant the plants to the main site across from the first cluster of ceiling troughs where we start to see the lettuce heads and leafy greens mature. The same peat moss pod is kept for the entire growing process, and that’s where the root system develops. The plant grows on the final vertical ceiling trough for another four weeks, completing the full eight-week cycle. After that, we harvest and our produce goes straight to the consumer, which would usually be a restaurant in our case.

HOW DO YOU CREATE THE APPROPRIATE GROWING CONDITIONS FOR YOUR PRODUCE?

RP: It's a full hydroponic farm in a 40-foot retrofitted shipping container. We have two containers right now. Everything is climate controlled. That means we control the temperature, the humidity and LED lighting. The closed-loop irrigation system recycles water in the farm and ensures the plants get proper hydration.

We’re also building a 40,000-square-foot facility in Saint John. The new facility won’t be fully climate controlled so we’ll be relying on natural sunlight. The walls and the roof retract so that when the conditions are good

for the crops, the greenhouse opens up and allows the crops to get the best out of the actual environment.

WHAT ARE YOU GROWING RIGHT NOW?

RP: We’re growing leafy greens in the container farms. There are currently three different types of lettuce: red butterhead, rouxai and mizuna. Red butterhead has a slightly bitter, earthy taste. Rouxai is on the sweeter side. Mizuna is a mustard green that has a spicy, wasabi kind of taste. We mix those three varieties in one big bag for distribution. One variety is green, one is red and one is lighter green so it gives the mix a nice colour as well.

ARE YOU PLANNING TO GROW ANY OTHER PRODUCE?

RP: The other farm under construction is going to grow cherry tomatoes, actually. Market research shows that a lot of our cherry tomatoes in Barbados are imported. There are not many local producers, and it's a highly used crop in restaurants, households and supermarkets.

After cherry tomatoes, we want to try strawberries. Every single strawberry in Barbados is imported. Every single blueberry in Barbados is imported. Every single head of broccoli in Barbados is imported. So those are the kinds of crops I want to target using climatecontrolled agriculture. We'll probably also grow some basil because it grows well throughout the year.

WHAT DO YOU THINK THE FUTURE OF HYDROPONICS IN BARBADOS WILL LOOK LIKE?

RP: I want to make an impact on how the agricultural industry is looked at in Barbados and the Caribbean region in general, because we're so dependent on importing food. Agriculture is only skimming the surface of merging with technology. It's only just getting started. And I think it's how future generations are going to get their food. The soil outside is not going to be good anymore, we can't control the sun, we can't control the rain, we can't control the storms. This is the only way to really control how we're growing our crops. With hydroponic installations, we can control the temperature, we can offset energy consumption and we can use solar power. There are different things that can still be done to make this operation fully renewable, but we haven't gotten to that stage yet. We want to get there.

The Park

LOCATION

Peronne Village

Worthing

Christ Church

REGION

Worthing, St. Lawrence and Dover Area

CONTACT

(246) 421-7448

theparkbarbados@gmail.com

A tranquil cafe/bistro tucked in the lush vegetation of Peronne Village on the South Coast.

Central but just slightly out of the hustle and bustle, easy to access, park and enjoy. With both indoor air-conditioned dining and cool covered terrace seating, it’s the perfect place to have all-day breakfast, lunch or light pastries and co ee. Guests’ favourites include blueberry pancakes, chipotle chicken sandwich with The Park’s special seasoned fries, as well as speciality drinks like the apple crumble frescante and Bisco frescante.

You can also visit The Park for Sunday brunch and experience their unique brunch platter. The Park oasis awaits you. Akila

CARIBBEAN BISTRO / BREAKFAST / CAFÉ

CAFE

ALL-DAY BREAKFAST

Range: 28.00 – 40.00

Three-egg Omelette with Toast plus choose 3 from the following: ham, bacon, sweet peppers, onions, tomato, Cheddar cheese, feta cheese

Regional two eggs any style, baked beans, toast, potatoes, roasted tomato, bacon or sausage

Sweet One

caramelised banana French toast

Comfort three pancakes with blueberry compote and sweet cream cheese

Meat-free two eggs any style, plantain, potatoes, toast and roasted tomato

A Berry Nice Start

Greek yoghurt, mixed berry compote and cinnamon granola

BAGEL – PLAIN OR EVERYTHING

Range: 12.00 – 30.00

Bagel With Your Choice of Any Three Fillings egg, bacon, ham, cheese, roasted veggies

Smoked Salmon and Fennel

Cream Cheese Bagel with red onions, cucumber, capers and lemon

SANDWICHES *

Range: 30.00 – 48.00

Coronation Chicken Curry Croissant with fries or house salad

Fried Mahi-mahi Wrap with zesty tartare sauce and fries

Chicken Quesadilla

grilled chicken, roasted vegetables, mozzarella, feta and Cheddar, with pineapple salsa, sour cream and chipotle sauce

HOURS

BREAKFAST AND LUNCH:

Mon-Fri8:00 a.m. to 3:30 p.m.

Sat 8:30 a.m. to 3:30 p.m.

Sun 9:00 a.m. to 3:00 p.m.

Spicy Grilled Chicken Sandwich with bacon, pepper Monterey Jack cheese and chipotle sauce, served with seasoned fries or The Park house salad

* Gluten-free bread available.

FAVOURITES

Range: 40.00 – 70.00

Grilled Salmon with lemon-caper-cream sauce and garlic mash

Gourmet Beef Burger with smoked Gouda, bacon, crispy fried onions, sweet onion jam, tomato, lettuce and fries

FRESH SALADS

Range: 30.00 – 40.00

Caesar Salad with romaine lettuce, Parmesan, croutons and Caesar dressing

— with chicken

— with shrimp

— with smoked salmon

Roasted Beet Salad with caramelised walnuts, toasted pumpkin seeds, red onions, fried goat cheese balls and red wine reduction

PASTA

Alfredo or Creamy Pesto — 34.00 with freshly sautéed broccoli, carrots, sweet peppers and onions

— with chicken add 16.00

— with shrimp add 20.00

** Gluten-free pasta available.

DESSERTS

Range: 8.00 – 24.00

Pretzel-crusted Brownie with Ice Cream

Warm Apple Crumble with Ice Cream

Lots of weekly specials!

INFO

DINING:

Indoors (air-conditioned) –Open-air (covered)

ATTIRE: Casual

TERMS & PAYMENT

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.

The Sandpiper

The Sandpiper Restaurant enjoys an enviable reputation as one of the island’s finest restaurants.

LOCATION

Holetown

Saint James

REGION

Holetown

CONTACT

(246) 422-2251

sandpiperbarbados.com

reception@sandpiperbarbados.com

Chef Andrew Jean and his team continue to win accolades from visitors and locals alike. Fresh fish and the finest local and imported ingredients are used to create beautifully presented dishes. The Sandpiper Restaurant is magnificently situated in a family-owned and managed luxury hotel with an impressive return of guests who consider haute cuisine an integral part of their holiday experience.

CARIBBEAN / INTERNATIONAL / SEAFOOD

Andrew Jean

EXECUTIVE CHEF

STARTERS

Range: 44.00 – 52.00

Native Lobster sesame soba noodles, pickled mango, mirin dressing

Flash-fried Flying Fish beetroot paint, Scotch bonnet remoulade, pickled cucumber

Mesquite-smoked Beef Tartare caviar, shallots, egg yolk, Dijon mustard, focaccia crisps

Italian Burrata Salad variety of tomatoes, red onions, Sandpiper basil, balsamic crema

Crispy Pork Belly apple purée, Asian slaw, grilled peaches

VEGETARIAN

Range: 78.00 – 88.00

Roasted Sweet Potato Gnocchi coconut, lemongrass, baby leaf spinach, pepita granola, sweet potato, chard

Vegan Bolognese cremini mushrooms, sunflower seeds, soy and miso paste

MAINS

Range: 92.00 – 98.00

Fisherman’s Jewel of the Day pickled asparagus, warm potato salad, beetroot ketchup, tarragon buttermilk

Sandpiper’s Frutti di Mare local catch, scallops, shellfish, spiced tomato broth, pappardelle pasta

West Indian Curry

your choice of beef, fish, chicken, vegetables or shrimp, steamed rice, traditional garnishes

Roasted Lamb Cutlets

carrot purée, pea crackers, sautéed mushrooms and peas, mint chimichurri

Veal Osso Bucco

Jerusalem couscous, roasted broccoli, gremolata, veal jus

FROM THE GRILL *

Range: 94.00 – 120.00

Scottish Salmon

Caribbean Shrimp

10-oz. Creekstone Farms Beef Rib-eye

Beef Tenderloin

* Served with a choice of side: mashed potatoes, tru e mac and cheese, fries or rice, and a choice of sauce: peppercorn, red wine, caper-lemon-bu er or sauce vierge.

DESSERTS

Range: 27.00 – 38.00

Double-layer Chocolate Mousse fresh berry compote

Warm Apple Crumble

almond-praline ice cream

Chai Seed Crème Brûlée cookie and berry muesli

Guava Soufflé

‘No Sugar Added’ Dessert –Baked Raisin-filled Apple vanilla ice cream

HOURS

BREAKFAST:

Mon-Sun 7:30 a.m. to 10:30 a.m.

LUNCH:

Mon-Sun 12:00 noon to 2:30 p.m.

DINNER:

Mon-Sun 7:00 p.m. to 9:30 p.m. (Sundays BBQ night, and Wednesdays bu et night)

INFO

DINING:

Open-air (covered)

ATTIRE: Elegantly casual (gentlemen are required to wear long trousers in the restaurant)

ENTERTAINMENT:

Live music

TERMS & PAYMENT

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

The Tiki Bar

HOME OF THE RUMHEADS

LOCATION

Accra Beach Rockley Christ Church

REGION

Hastings and Rockley Area

CONTACT

(246) 435-8074

tikibarbados.com

tiki.bar@hotmail.com

Located on Barbados' South Coast along Rockley Beach’s half-kilometre stretch of sun-kissed sandy shores, The Tiki Bar is poised steps away from the cool, crystal-clear waters of the Caribbean Sea.

With a staggering arsenal of 68 exotically refreshing house cocktails and a respectable repertoire of beers, wines and spirits from around the world, The Tiki Bar lives up to its title of “Home of the Rumheads”. They o er mouth-watering local and international cuisine ranging from their succulent signature burgers and seasoned catch of the day to delightfully delicious flatbreads, ceviche and fresh-cut salsa. Whatever the occasion, all you have to do is visit. The fun is guaranteed.

Justin Sisnett OWNER

BAR / CARIBBEAN / VEGETARIAN

TIKI SMALL PLATES

Traditional French Fries — 10.00

straight cut, deep-fried, potato magic

Tiki Fish Cakes — 18.00

traditional Bajan-flavoured fish cakes

Buljol — 18.00

a Caribbean salad combining saltfish, onions and tomatoes mixed with local herbs and spices

Fresh Catch Ceviche — 18.00

fresh market catch cured in a citrus blend and finished with a red onion and pepper mix

Tiki Chips and Salsa — 18.00

our fresh-cut salsa blend served with a side of crunchy tortilla chips, the perfect chip and dip!

Caprese Flatbread — 20.00

freshly baked flatbread, a layer of melted mozzarella, lightly herbed tomato sauce, a dash of chilli flakes and a sprinkling of cherry tomatoes, drizzled with a light balsamic glaze

Chicken Satay — 22.00

tender strips of delicious grilled chicken skewered and served with a delicious peanut dip

Deep-fried Calamari — 25.00

lightly seasoned and fried ringlets, served with our home-made tartar sauce

Tiki Wings — 25.00

our delicious wings done to your liking, with your choice of wings, either BBQ, Buffalo or hot

TIKI SALADS

Tiki House Salad — 24.00

our house mix of mesclun greens, carrots, tomatoes, cucumbers, bean sprouts and shredded feta cheese

Tiki Three-bean Salad — 25.00

garbanzo, kidney and black beans with red onions, spicy cucumbers and tomatoes on a bed of lettuce mixed with a cilantro-limechilli dressing

Caesar Salad — 26.00

shredded romaine lettuce mixed with a creamy Caesar dressing, topped with crunchy croutons and grated Parmesan

Feeling Adventurous?

add any of the following to any salad

— with grilled chicken add 12.00

— with fresh market catch add 14.00

— with shrimp add 16.00

TIKI BURGER AND SANDWICHES *

The Classic Burger — 28.00 our Tiki burger patty topped with layers of lettuce, tomatoes, onions and pickles

Tiki Chicken Sandwich — 28.00

tender grilled chicken breast with lettuce, tomatoes and onions

Catch Sandwich — 30.00

our catch of the day grilled to perfection with lettuce, tomatoes and onions

Tiki Master Club Sandwich — 32.00

a classic toasted club with chicken, bacon, Cheddar cheese, tomatoes and onions

Spice It Up!

spice your sandwich or burger adding any of the following toppings

— jalapeños, mushrooms, grilled pineapple add 2.00/each

— fresh salsa, Cheddar cheese, bacon add 3.00/each

* All burgers and sandwiches are served with French fries. Substitute fries for:

— Tiki house salad add 5.00

— Caesar salad add 5.00

HOURS

LUNCH AND DINNER:

Mon-Sun10:00 a.m. to 10:00 p.m.

INFO

DINING:

Open-air (covered)

ATTIRE: Casual

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.

Zaccios

RESTAURANT & BEACH BAR

INTERNATIONAL

LOCATION

West Haven Complex

Holetown

Saint James

REGION

Holetown

CONTACT

(246) 432-0134 / 432-1319

zacciosrestaurant.com

zacciosrestaurant@gmail.com

Zaccios welcomes guests with a relaxed atmosphere they are sure to enjoy and remember.

Located on the picturesque West Coast of the island, Zaccios o ers a casual seaside lunch or dinner just steps away from the beautiful clear waters. Make it a beach day on the restaurant’s loungers, watch the sun set at happy hour, or mingle with locals and tourists while enjoying amazing cocktails.

Akeem Griffith HEAD CHEF

BEACH BAR / CARIBBEAN /

STARTERS

Fish Cakes — 18.00

salted cod, fresh herbs, spices

Vegetable Spring Rolls (4 rolls) — 22.00 sweet Thai chilli dip

Tuna Tacos — 30.00 spicy ahi tuna, seaweed salad, dipping sauce

Chicken Wings (8 wings) — 36.00 Buffalo wings, blue cheese sauce

BOARDWALK BITES

Tempura Veg GF — 26.00 seasonal, vegetables, ponzu

Chicken Satay — 28.00 lemongrass marinade, sweet Thai chilli dip

Kani-age Soft-shell Crab — 36.00 roasted aïoli

Plantain Nachos GF — 36.00 sour cream dressing, crushed avocado, salsa criolla, tostones (fried plantain)

*

SALADS

Field Green — 27.00

Greek Salad — 29.00

Classic Caesar — 30.00

* With every salad you can add the following extras:

— with fish add 16.00

— with chicken add 20.00 — with shrimp add 26.00

SEAFOOD MAINS

Fish Sandwich — 38.00 fish on a sesame toasted bun, fries or salad, coleslaw

Coconut Shrimp — 50.00 served with rice, fries or salad

English-style Fish and Chips — 54.00 fries, coleslaw, mushy peas

HOURS

BREAKFAST, LUNCH AND DINNER: Mon-Sun8:30 a.m. to 11:00 p.m.

Catch of the Day — 60.00 served with rice, fries or salad

Shrimp Alfredo Pasta — 62.00 creamy garlic, herbs

MEAT MAINS

Bajan Platter — 47.00 fried fish, macaroni pie, coleslaw, tartar sauce

8-oz. Wayne’s Zac Burger — 48.00 stuffed with bacon and blue cheese, fries or salad, coleslaw

Pasta Bolognese — 48.00 tomato sauce, minced sausage

Chicken Alfredo Pasta — 52.00

BBQ Ribs — 75.00 home-made BBQ sauce, fries

8-oz. New York Strip Loin — 85.00 garlic mash, butter vegetables, pink peppercorn sauce

CURRY

Thai Red Curry basmati rice, seasonal vegetables — vegetables 49.00 — chicken 56.00 — shrimp 62.00

DESSERTS

Rum and Raisin Bread Pudding — 22.00 cinnamon-bourbon caramel, vanilla ice cream

Strawberry Cheesecake — 24.00 strawberry fruit gel

Coconut Panna Cotta — 24.00 pineapple bits, Ceylon sauce

GF Gluten-free. Vegan. Vegetarian.

INFO

DINING: Open-air (covered)

ATTIRE: Casual

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.

Zen

LOCATION

The Crane Resort

Crane Saint Philip

REGION

Crane Beach

CONTACT

(246) 423-6220

zenbarbados.com

dining@thecrane.com

Zen promises a truly unique dining experience in a spectacular cli -top setting with a majestic view of the renowned Crane Beach through an all-glass frontage. Featuring sophisticated Japanese-influenced interior design and superb classic Japanese and Thai cuisine, Zen also o ers 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

JAPANESE / SUSHI / THAI

Stephen Small SUSHI CHEF

THAI MENU * APPETISERS

Ka Nom Pang Na Moo / Pork or Chicken on Toast — 30.00 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 — 38.00 spicy tiger prawns delicately wrapped in rice paper, deep-fried and served with a sesame-soy sauce

Hoy Ma Laeng Phoo / Aroma Mussels — 50.00 steamed fresh green mussels with kaffir lime leaves, lemongrass, galangal, shallots and fresh basil, served with a lemon-garlic dipping sauce

MAIN COURSES

Num Man Hoy / Wok-fried Beef, Mushrooms and Onions in Oyster Sauce — 64.00 beef tenderloin with fresh mushrooms and onions, wok-fried in a delicious oyster sauce

Pla Nueng Manow / Snapper in Herbs — 66.00

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

Pattaya Salmon — 78.00

grilled fillet of salmon with mild red curry sauce and a bouquet of spices

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

SUSHI MENU NIGIRI SUSHI — 2 PIECES

Maguro (tuna)— 24.00

Hamachi (yellowtail)— 24.00

TEMAKI HAND ROLL — 1 PIECE

Osaka — 34.00

flying fish roe, cucumber, salmon skin and crabmeat

Tuna — 36.00

flying fish roe, cucumber, avocado and tuna

SPECIALITY MAKI — CUT INTO 9 PIECES

Maguro Age — 68.00

tempura-battered ahi tuna, crabmeat, fried egg, tobiko, spicy Japanese mayo, eel sauce

Spider — 70.00

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

Rainbow — 76.00

assorted fish, crabmeat, cucumber, avocado, tobiko

Dragon — 80.00

cucumber, avocado, smoked eel and crabmeat

Samurai — 80.00

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

Hotategai — 80.00

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

HOURS

DINNER:

Wed-Mon5:00 p.m. to 9:30 p.m.

INFO

DINING: Indoors

ATTIRE: Elegantly casual

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.

Bajan Pride Cocktail

by Head Bartender Jennifer Ellis of Tapas

“Tamarind is something we grow on the island… I don’t think we utilise it enough,” says Jennifer Ellis, head bartender at Tapas. It’s commonly used in delicacies like tamarind balls and tamarind drink, but it’s a tamarind syrup made in-house at Tapas that is the essence of the Bajan Pride cocktail.

The tamarind tree produces large, peanut-like pods that hang low from its branches. Once they turn brown, the fruit is ripe and edible. The local ingredient lends the Bajan Pride its dusky brown colour and compliments Bajan 1966 rum with a sweet-sour flavour comparable to a tangy lemon, balanced with a subtle note of caramel. “We try to be as simple as possible, to not overcomplicate everything,” says Ellis. “You should be able to leave Tapas and try making one of our cocktails yourself. Even if it doesn't work out.”

The recipe for the Bajan Pride came to Ellis quite easily. She knew she wanted to highlight Bajan ingredients without the distraction of elaborate garnishes and demanding mixology techniques. “When you come here, your focus shouldn't be on this,” says Ellis, referring to the extravagant bells and whistles you might get with a craft cocktail. “It should be on everything, right?” At Tapas, the cocktails accomplish just that, seamlessly complimenting the dining experience so you can fully enjoy the view of the ocean from your table, the warm atmosphere fostered by the bartenders and servers, and the delectable dishes inspired by touches of Italian and Caribbean flair.

Tips

Bajan Pride

MAKES 1 COCKTAIL

Ingredients

•1 oz tamarind syrup

•1 oz Bajan 1966 rum

• Prosecco

Instructions

1. Pour the tamarind syrup and Bajan 1966 rum into a champagne flute.

2. Top the flute off with chilled Prosecco.

Tamarind Syrup

MAKES 4 CUPS

Ingredients

•16 oz fresh or dried tamarind pods

•1 ½ cups turbinado sugar

•Juice of one lime

Instructions

1. Cover the tamarind pods with water in a saucepan and bring to a boil. Remove from the heat and let the pods soak for five minutes.

2. Rinse the tamarind pods with cold water and drain. Remove the outer shell of the pods to release the tamarind pulp.

3. Add four cups of boiling water to a clean saucepan. Add the tamarind pulp and let sit for 15-20 minutes or until the tamarind has softened.

4. Pour the tamarind-infused liquid through a strainer. Press the tamarind pulp through the strainer with a wooden spoon.

5. The liquid and pulp should be free of seeds and fibres. Pour the strained liquid back into the saucepan with the turbinado sugar. Bring the liquid to a boil and let it simmer on low heat for 20-30 minutes or until the mixture has thickened. Set the mixture aside and let it cool.

6. Add the juice of one lime to the cooled liquid and stir to combine.

“Sometimes tamarind is a little too acidic for people’s taste,” says Ellis. That’s why the fruit is often sweetened in desserts and drinks. Unrefined sugars with a deep flavour resembling caramel or toffee complement tamarind best. A tamarind simple syrup made with turbinado sugar or piloncillo will add a rich sweetness to the Bajan Pride cocktail.

Photography Kenneth Theysen

Dive into the Essence of Entertainment at The Dive!

Unmatched Entertainment: Bar, Live Music and Parties! Immerse yourself in the rhythm of the night with live music.

Sip, Savour and Socialise. Indulge in three-for-one rums, where each pour is a taste of paradise.

Endless Vibes and Panoramic Views. Relax on our upper deck with breathtaking views of St. Lawrence Bay.

At The Dive, We Don't Just Serve Drinks. We serve experiences. Join us for an evening of laughter, music and joy. Dive into the extraordinary—dive into The Dive!

HOURS:

Tuesday to Wednesday: 7 p.m. to 2 a.m.

Thursday to Saturday: 8 p.m. to 2 a.m.

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Christ Church (246) 622-2025

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