EXCL US IV EL Y AT
Couture Collection
Restaurants
Animal Flower Cave — 15
Atlantis — 17
Azure (L’) — 19
Baia — 25
Bento Box — 27
Careenage Rum Stop! — 29
Cariba Restaurant & Bar — 33
Champers — 35
Chef Michael Hinds X West
Bar & Restaurant — 39
Cocktail Kitchen — 41
Coral Reef Club — 43
Crave Restaurant — 47
D’Onofrio’s Trattoria — 49
Deia Beach Restaurant & Beachclub — 51
Drift Ocean Terrace Lounge — 55
Fusion Rooftop — 57
Irie Foods Jamaican Fah Real! — 59
Lobster Alive — 63
Local & Co. — 65
Lone Star Barbados — 67
Nishi Restaurant — 71
Oro Restaurant — 73
Palm Terrace — 75
Paul Owens at the Beach House — 79
Primo Bar & Bistro — 81
Sage Bistro — 83
Sipping Room — 87
Surfers Cafe Barbados — 89
Taboras — 91
Tapas — 95
The Farm House — 97
The Fish Pot — 99
The Garden Terrace Restaurant — 9 & 103
The Grille Bajan Inspired — 105
The Park Cafe — 107
The Sandpiper — 111
The Tiki Bar — 113
Zaccios Restaurant & Beach Bar — 115
Zen — 117
Mackenzie of DreadHop Brewing
PUBLISHER: Menu International — PRODUCTION DIRECTOR: Brigitte Nantel — TRAFFIC COORDINATOR: Boris Kowka — PRODUCTION COORDINATOR: Téo Cato — ART DIRECTOR: Isabelle Vachon — PHOTOGRAPHER: Kenneth Theysen — COVER PHOTOGRAPHER: Kenneth Theysen — CONTRIBUTING WRITERS: Timothy Dugdale, Kylee Ross — PROOFREADER: Katya Teague — GRAPHIC DESIGNER: Isabelle Vachon, Étienne Jacques — DIGITAL IMAGING: Michel Mercure — WEBMASTER: Isabelle Vachon — MARKETING DIRECTOR: Mike Power — ADVERTISING REPRESENTATIVES: Alan Green, Michael Hamilton — CIRCULATION DISTRIBUTOR: Anthony Leacock — FOR INFORMATION OR COMMENTS, CONTACT THE PUBLISHER: Menu International, Montreal, Quebec, Canada H3W 2M9 — TEL.: (514) 287-3327 E-MAIL: info@menuinternational.com
WEBSITE: www.menubarbados.com //////// © COPYRIGHT2025MENUINTERNATIONAL. The publisher reserves all rights. The name, concept, page layout and contents of Menu International shall not be used or reproduced without the express written permission of the publisher. Advertising material and information appearing in Menu International magazine and in the ads are provided by the advertisers. All advertisements and editorial material are the responsibility of advertisers. The publisher shall not be held responsible for the general information contained in Menu International, nor the advertisements. PRINTED IN CANADA
52 – Interview
Mitchell Husbands of Oro Restaurant
36 – Interview
Hance Bannister of Coral Reef Club
92 – Interview
Charles
Special Features
Cover Shoot – Rooted in Respect — 20-21, 22-23
Interview – Hance Bannister of Coral Reef Club — 36-37
Interview – Charles Mackenzie of DreadHop Brewing — 92-93
Interview – Mitchell Husbands of Oro Restaurant — 52-53
Interview – Simon Warren of St. Nicholas Abbey — 68-69
To Begin – A History of Good Taste — 11
Writer’s Corner – Bajan Beekeeper for a Day — 84-85
Cocktail Recipes
La Pachanga Cocktail by Corey Waithe of Baia — 60-61
Soup Bowl Cocktail by Charles Jn Pierre of The Tiki Bar — 76-77
Food Recipes
Mushroom Ravioli With Kale Pesto by Barry Brown of Sage Bistro — 30-31
Ansonia's Sweet Corn Risotto With Blackened Shrimp by Christophe Poupardin of The Fish Pot — 100-101
Advertisers
Alleyne Real Estate — 7 & inside back cover
Corbin’s Car Rentals — 118-119
Diamonds International — inside front cover & 1
Lickrish Food Tours — 108-109
Limegrove Lifestyle Centre — 12-13
The Royal Shop — 3, 5, 120 & back cover
The Spa — 45
84 – Writer’s Corner
Bajan Beekeeper for a Day by Kylee Ross
60 – Cocktail Recipe
La Pachanga Cocktail by Corey Waithe of Baia
100 – Food Recipe
Ansonia's Sweet Corn Risotto With Blackened Shrimp by Christophe Poupardin of The Fish Pot
68 – Interview
Simon Warren of St. Nicholas Abbey
Asian
Bento Box — 27
Cariba Restaurant & Bar — 33
Nishi Restaurant — 71
Zen — 117
Bajan / Barbadian
Animal Flower Cave — 15
Atlantis — 17
Careenage Rum Stop! — 29
Oro Restaurant — 73
Sage Bistro — 83
The Garden Terrace Restaurant — 9 & 103
Beachfront, Beachside and Seaview Restaurants
Animal Flower Cave — 15
Atlantis — 17
Azure (L’) — 19
Baia — 25
Champers — 35
Coral Reef Club — 43
Deia Beach Restaurant & Beachclub — 51
Drift Ocean Terrace Lounge — 55
Fusion Rooftop — 57
Lobster Alive — 63
Local & Co. — 65
Lone Star Barbados — 67
Palm Terrace — 75
Paul Owens at the Beach House — 79
Primo Bar & Bistro — 81
Surfers Cafe Barbados — 89
Taboras — 91
Tapas — 95
The Fish Pot — 99
The Garden Terrace Restaurant — 9 & 103
The Grille Bajan Inspired — 105
The Sandpiper — 111
The Tiki Bar — 113
Zaccios Restaurant & Beach Bar — 115
Zen — 117
Bites
Careenage Rum Stop! — 29
Drift Ocean Terrace Lounge — 55
Sipping Room — 87
Breakfast
Atlantis — 17
Azure (L’) — 19
Chef Michael Hinds X West
Bar & Restaurant — 39
Coral Reef Club — 43
Local & Co. — 65
Lone Star Barbados — 67
Palm Terrace — 75
Sage Bistro — 83
Surfers Cafe Barbados — 89
The Farm House — 97
The Fish Pot — 99
The Garden Terrace Restaurant — 9 & 103
The Park Cafe — 107
The Sandpiper — 111
Zaccios Restaurant & Beach Bar — 115
Brunch
Sage Bistro — 83
The Park Cafe — 107
Café
Surfers Cafe Barbados — 89
The Park Cafe — 107
Caribbean
Animal Flower Cave — 15
Atlantis — 17
Azure (L’) — 19
Cariba Restaurant & Bar — 33
Champers — 35
Cocktail Kitchen — 41
Crave Restaurant — 47
Deia Beach Restaurant & Beachclub — 51
Irie Foods Jamaican Fah Real! — 59
Lone Star Barbados — 67
Oro Restaurant — 73
Palm Terrace — 75
Paul Owens at the Beach House — 79
Sipping Room — 87
Surfers Cafe Barbados — 89
Taboras — 91
The Farm House — 97
The Park Cafe — 107
The Sandpiper — 111
The Tiki Bar — 113
Zaccios Restaurant & Beach Bar — 115
Caribbean Fusion
Deia Beach Restaurant & Beachclub — 51
The Farm House — 97
Caribbean Infused
Crave Restaurant — 47
Caribbean Remix
Cocktail Kitchen — 41
Cocktails
Baia — 25
Careenage Rum Stop! — 29
Chef Michael Hinds X West
Bar & Restaurant — 39
Cocktail Kitchen — 41
Deia Beach Restaurant & Beachclub — 51
Drift Ocean Terrace Lounge — 55
Fusion Rooftop — 57
Local & Co. — 65
Lone Star Barbados — 67
Nishi Restaurant — 71
Oro Restaurant — 73
Paul Owens at the Beach House — 79
Sipping Room — 87
The Tiki Bar — 113
Zaccios Restaurant & Beach Bar — 115
Contemporary Caribbean
Azure (L’) — 19
Eclectic
Chef Michael Hinds X West
Bar & Restaurant — 39
Paul Owens at the Beach House — 79
European
Lone Star Barbados — 67
Oro Restaurant — 73
Farm-to-Table
Local & Co. — 65
The Farm House — 97
Fusion
Baia — 25
Deia Beach Restaurant & Beachclub — 51
The Farm House — 97
Greek
Deia Beach Restaurant & Beachclub — 51
International
Azure (L’) — 19
Champers — 35
Chef Michael Hinds X West
Bar & Restaurant — 39
Coral Reef Club — 43
Fusion Rooftop — 57
Local & Co. — 65
Tapas — 95
The Fish Pot — 99
The Garden Terrace Restaurant — 9 & 103
The Sandpiper — 111
Zaccios Restaurant & Beach Bar — 115
Italian
D’Onofrio’s Trattoria — 49
Palm Terrace — 75
Tapas — 95
Jamaican
Irie Foods Jamaican Fah Real! — 59
Japanese
Zen — 117
Lobster
Lobster Alive — 63
Mediterranean
Coral Reef Club — 43
Deia Beach Restaurant & Beachclub — 51
Lone Star Barbados — 67
Primo Bar & Bistro — 81
The Fish Pot — 99
Modern European
Oro Restaurant — 73
Nikkei
Baia — 25
Peruvian
Baia — 25
Pizza
Drift Ocean Terrace Lounge — 55
Taboras — 91
Poke
Bento Box — 27
Regional
Chef Michael Hinds X West Bar & Restaurant — 39
Seafood
Cariba Restaurant & Bar — 33
Champers — 35
Coral Reef Club — 43
Lobster Alive — 63
Sipping Room — 87
Taboras — 91
The Fish Pot — 99
The Grille Bajan Inspired — 105
The Sandpiper — 111
Steaks and Steakhouse
Palm Terrace — 75
The Grille Bajan Inspired — 105
Sushi
Bento Box — 27
Fusion Rooftop — 57
Nishi Restaurant — 71
Zen — 117
Tapas
Taboras — 91
Tapas — 95
Thai
Zen — 117
Vegetarian
The Tiki Bar — 113
Photography Kenneth Theysen
A History of Good Taste
Barbados enjoys a reputation as one of the more reserved islands in the Caribbean.
That has played to its strengths of physical beauty and chilled propriety. Visitors thirsting for raucous festivities go elsewhere in the tropics or confine themselves to the frenetic glitz of Saint Lawrence Gap.
For more than 20 years, Menu International has been introducing visitors to the bestof Barbados, in and out of the kitchen. We want to help you break habits and embrace a spirit of adventure. We’ll take you down backcountry roads that snake through picturesque villages and past old plantations. Out there, you’ll find artisan distillers, craft brewers and interesting personalities who have made Barbados their home.
And, of course, we want you to eat! Thanks to a colourful past of trade and cultural mixing, Barbados enjoys an incomparably rich history of cooking—a legacy that is alive and well all over the island. Friday night you find people storming Oistins Market for a treasure of fresh grilled fish and rum. Saturday, they’re on a mission for the comforting medicine of pickled pork and steamed sweet potato in Bathsheba. Sunday, they’re enjoying curry goat at a beachside snack bar. Monday, it’s five-star Italian at a trattoria in Holetown.
That’s Barbados, and it’s yours. Indulge and delight.
— Menu International
Limegrove Lifestyle Centre
A Culinary Guide to Limegrove Lifestyle Centre
Nestled in the heart of Holetown on the luxurious West Coast of Barbados, Limegrove Lifestyle Centre is a haven for shoppers and food enthusiasts. Whether you want a quick bite on a shopping day, a relaxed brunch with friends, or an elegant evening out, Limegrove Lifestyle Centre has something for everyone. Its vibrant culinary scene reflects the diversity and creativity of Barbados itself, ensuring a memorable experience for visitors and locals alike.
A New Kind of Cinema Experience
Get ready for an exciting addition to the Limegrove Lifestyle Centre—a state-of-the-art cinema with a mouth-watering twist. Elevate your next movie night by pairing a blockbuster film with an exceptional food menu. Savour gourmet bites, handcrafted cocktails and decadent desserts, all served right to your seat. More information coming soon.
Holetown Saint James limegrove.com
Casual Dining and Sweet Treats
For those seeking a laidback atmosphere, Limegrove features several cosy cafés and casual dining spots. Enjoy a light lunch or kick back with an afternoon coffee (or a well-deserved glass of wine) in one of two open-air courtyards.
And no visit to Limegrove is complete without sampling its array of sweet treats. From artisan gelato and chocolate to decadent cakes, there’s something to satisfy every sweet tooth.
Fine Dining Experiences
Limegrove offers exquisite fine dining options and a fabulous rooftop dining experience. Skilled chefs create beautifully plated dishes paired with fine wines or craft cocktails. Come find your new favourite spot for romantic dinners and celebrations, or simply indulge in a luxurious evening out.
Local Ingredients, Global Appeal
Many of the food outlets at Limegrove emphasise the use of local, sustainable ingredients. Freshly caught fish, island-grown herbs and seasonal tropical fruits enhance the flavours of each dish, making every meal a true taste of Barbados.
Limegrove isn’t just a shopping destination—it’s a culinary journey through Barbados and beyond. On your next visit to Holetown, be sure to explore the irresistible food options that make Limegrove Lifestyle Centre a must-visit destination. No matter your craving, these diverse dining outlets await you:
• Buzz Box Health Bar
• Café de Paris
• Chef Michael Hinds X West Bar & Restaurant (International)
• Derrière French Brasserie
• Fresko – Poke & Sushi Bar
• Fusion Rooftop (Asian)
• House of Jaipur
• Ice Lab (Ice Cream)
• Lemongrass Noodle Bar & Grill (Asian)
• Pepenero (Italian)
• The Bearded Rose (International)
• The Beer Garden
• The Green Monkey Chocolatier
• The Rustic Chef (European)
Each of these spots offers a unique flavour and atmosphere, making Limegrove the perfect place to indulge in both local and international cuisines.
Animal Flower Cave
This restaurant, once only a bar, and the only accessible, natural sea cave in Barbados has been owned and run by the Ward family since 1927.
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 offer. They serve 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
Bajan Fish Cakes — 20.00 traditional Bajan fish cakes with Norwegian salt cod, herbs and spices, served with a Marie Rose sauce
Saltfish Buljol — 26.00 salt cod, lime juice, red and hot peppers, tomatoes and onions, served with grilled breadfruit (when in season)
Coconut Ceviche — 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
Caesar 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
Cave Chicken Salad — 48.00 grilled chicken tossed with tomatoes, mango, black beans, romaine lettuce and crispy fried pappadum strips in a mango vinaigrette — vegan without chicken
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 homemade pico de gallo — vegan without pork
Cave Curries
Roasted Pumpkin and Chickpea Curry — 48.00 roasted pumpkin, tomatoes and chickpeas simmered in mild coconut-cilantro-gingercurry sauce, served with jasmine rice and homemade mango chutney
West Indian Mild Chicken Curry — 58.00 chicken simmered in our coconut-tamarindmango-pumpkin-curry sauce, served with jasmine rice and homemade mango chutney
Mains
Range: 28.00 – 65.00
Catch of the Day seasonal fish, all from 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... 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 free-range halal chicken marinated in our in-house herb and spice marinade, served with French fries and coleslaw
Seafood and Cajun Sausage Calypso 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 our home-raised, free-range black belly lamb, potatoes, carrots and onions, done the ‘Bajan way’, served with jasmine rice and salad garnish Gluten-free. Vegan. Spicy.
North Point Saint Lucy
(246) 439-8797 / 262-9535
animalflowercave.com
animalflowercave@outlook.com
Lunch:
Tues-Sun: 11:00 a.m. to 3:30 p.m. Mon: Closed Cave: Tues-Sun: 9:30 a.m. to 4:30 p.m. Mon: Closed 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
Famous for its Sunday lunch buffet, the Atlantis has developed a strong local following over the years for its ABC (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
Bajan Fish Cakes — 28.00 cod fish fritters, Marie Rose sauce, petite salad
Crispy Fried Jerk Calamari — 38.00 lemon wedge, curry-mango aïoli
Roasted Beetroot and Blue Cheese Salad — 40.00 roasted pine nuts, crumbled blue cheese, baby spinach, bell peppers, blue cheese dressing
Caesar Salad — 42.00 crispy romaine leaves, garlic croutons, cherry tomatoes, boiled egg, Parmesan
Atlantis Salad — 42.00 mixed leaves, oven-roasted tomatoes, cucumber, honey-roasted cashews, quinoa, raisins, balsamic dressing
— with grilled chicken breast add 20.00 — with grilled flying fish add 22.00 — with grilled shrimp add 26.00
Lemon and Honey Grilled Octopus — 42.00 spicy guacamole, mixed leaves, lemon wedge
Panko-Crusted Crab Cake — 44.00 citrus salsa, arugula, lemon gel
Tempura Shrimp — 46.00 Asian slaw, fried tomatoes, wasabi aïoli
Entrées
Vegan Burger — 45.00 whole wheat bun, black bean and chickpea patty, lettuce, tomato, caramelised onions, vegan mayo, French fries or garden salad
Panko-Crusted Flying Fish Sandwich — 48.00 sesame seed bun, garlic aïoli, lettuce, tomato, French fries or garden salad
Atlantis Beef Burger — 54.00
8-oz. U.S.D.A. beef patty, sesame seed bun, jalapeño mayo, crispy bacon, cheddar or blue cheese, caramelised onions, lettuce and tomatoes
Tent Bay Fish and Chips — 64.00 deep-fried blue marlin, French fries, coleslaw, tartar sauce
Seared Tuna Loin — 68.00
cheesy polenta, steamed okras, cracked black pepper, hollandaise sauce
8-oz. Fresh Catch of the Day — 74.00 grilled, pan-fried, or blackened, saffron mashed potatoes, wilted bok choy, Thai-lemon cream
Grilled Sirloin Steak — 85.00
8-oz. prime cut, sweet potato mash, sautéed mushrooms and broccoli, peppercorn jus
Atlantis Rogan Josh Curry
basmati rice, mango chutney, poppadums
— vegetables 55.00
— chicken 62.00
— shrimp 68.00
Pizzas
Margherita Thin-Crust Pizza — 40.00 tomato sauce, mozzarella cheese, basil, olive oil
Genovese Thin-Crust Pizza — 48.00 basil pesto, mozzarella cheese, goat cheese, onions, olives, walnuts, honey, olive oil
Add Ons
— red onions / mushrooms / olives 5.00 each — pepperoni 8.00
— roasted vegetables 12.00
— chicken / flying fish 15.00 each — shrimp 20.00
Desserts
Warm Foursquare Spiced Rum
Bread Pudding — 27.00 rum and raisin ice cream
Vanilla Cheesecake — 29.00
white chocolate ganache, stewed berries
Warm Salted Caramel Apple Pie — 28.00 nutmeg ice cream
Vegan. Vegetarian.
Kids’ menu available.
The Atlantis Historic Inn Tent Bay Saint Joseph –
Bathsheba
(246) 433-9445
atlantishotelbarbados.com enquiry@atlantishotelbarbados.com
Breakfast: Mon-Sun: 8:00 a.m. to 10:00 a.m.
All-Day Dining: M, W, F, Sat: 12:00 p.m. to 7:00 p.m. T, Th, Sun: 12:00 p.m. to 3:30 p.m.
Bar: Mon-Sun: 10:00 a.m. until late
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.
L'Azure
Contemporary Caribbean International
Famous for its seafood and panoramic views of the Atlantic Ocean, L’Azure at The Crane Resort offers a tempting array of classic international delicacies.
From flavourful soups to fresh seafood and indulgent desserts, L’Azure consistently strives to enhance its long-held reputation for elegant dining. The atmosphere exudes elegance and beauty, both on the terrace and inside the restaurant. On Sundays, L’Azure is a popular destination for a wonderful breakfast featuring live Caribbean gospel music, followed by a traditional Bajan Sunday lunch buffet complemented by live entertainment.
Timothy Walker Group Executive Chef
Breakfast Specialities
Buttermilk Pancakes — 28.00 three buttermilk pancakes, toasted chopped pecan, blueberry compote, maple syrup, vanilla whipped cream
Eggs Benedict two soft-poached eggs, toasted English muffin, breakfast potatoes
— classic: grilled ham, hollandaise 36.00 — Florentine: wilted hand-picked spinach, Béarnaise 40.00
The Crane Breakfast — 38.00 pan-fried flying fish, twice-baked beans, ground provision purée, fried plantain, salt bread
Vegan’s Choice — 38.00 sautéed mushrooms and onions, fire-roasted tomato, twice-baked beans, breakfast potatoes, fresh avocado
Morning Boost — 40.00 two eggs any style, one buttermilk pancake, breakfast potatoes, bacon or sausage (pork or chicken), toast
Appetisers
Soup du Jour — 30.00
Caesar Salad — 36.00 romaine hearts, Spanish anchovies, Parmesan vinaigrette — with grilled chicken add 16.00 — with blackened shrimp add 20.00
Curry Seafood Risotto — 48.00 brunoise of vegetables with herb oil
Grilled Teriyaki Flank Steak — 52.00 soba noodles, chiffonade of vegetables
Herb-Crusted Scallops — 54.00 fried sweet potato balls, marinated tomatoes and citrus beurre blanc
Sashimi Duo — 62.00 yellowfin tuna, fresh Atlantic salmon with ponzu dip
Entrées
Potato and Vegetable Croquettes — 68.00 tempura vegetables and sauce vierge
Blackened Red Snapper — 72.00 black olives, pickled cherry tomatoes, baby bok choy and arrabiata sauce
Prosciutto-Wrapped Chicken Breast — 76.00 sweet potato mash, grilled asparagus and port wine reduction
Jerk Lamb Rack — 96.00 polenta cake, garlic haricots verts, tomato jam and Madeira jus
Bacon-Wrapped King Jumbo Prawn — 110.00 with your choice of saffron rice or Parmesan mash
Chargrilled New York Strip Loin — 120.00 fondant potatoes, creamy mushrooms, sautéed spinach and carmelised onions
Sides
All priced at: 20:00
Sides Include pilaf rice, homemade herbed mashed potatoes, saffron rice, rocket salad, asparagus, truffleParmesan fries, wilted spinach, steamed market vegetables, French fries
Desserts
Melody of Fruits — 32.00 an assortment of seasonal fruits
Honey Panna Cotta — 38.00 with tangy orange sauce
Amaretto Cheesecake — 40.00 with cherry compote
Chocolate Hazelnut Cake — 42.00 with salted caramel ice cream
Trio of Farm House Cheeses — 46.00 with apple, grape, chutney, crackers (gluten-free option available)
Gluten-free. Vegetarian.
The Crane Resort Crane Saint Philip (297) 423-6220 lazurebarbados.com dining@thecrane.com
Gospel Buffet Breakfast Sun: 7:30 a.m. to 11:00 a.m.
Buffet Breakfast Mon-Sat: 7:30 a.m. to 11:00 a.m.
Buffet Lunch Sun: 12:30 p.m. to 3:30 p.m.
Dinner: Tues, Wed, Fri, Sat, Sun: 6:00 p.m. to 11:00 p.m. Mon, Thurs: Closed Opening hours are subject to change.
Dining: Indoors – Outdoors
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.
Photography Kenneth Theysen
Rooted in Respect
What makes a restaurant successful?
Just ask our two featured chefs. Both native Bajans, they learned their craft together at Coral Reef Club, one of the island’s most acclaimed properties. Hance Bannister became the executive chef of Coral Reef Club; Mitchell Husbands is the executive chef at O2 Beach Club & Spa. Their sure-footed ascents are the direct result of respect—respect for ingredients, respect for recipes, respect for cooking techniques, respect for their team and respect for the client. These guys are bracingly old school.
Although both chefs have years of experience cooking abroad in top kitchens, they take deep pride in their Bajan roots. And they let it show on their menus. You can dine morning, noon and night on dishes made from ingredients indigenous to the land and sea of this incredible country. But Bannister and Husbands aren’t afraid to experiment and improvise, embracing the centuries-old exchange of national and international flavours throughout the Caribbean. Our chefs invite you to taste the Barbados they know and love. With all due respect.
CONTINUED ON PAGE 22…
Kenneth Theysen
Official Photographer / Menu International
Kenneth Theysen is the owner and main operator of TimelessPixx, 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 selecting 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.
Hance Bannister
Mitchell Husbands
Photography Kenneth Theysen
Hance Bannister
Executive
Chef • Coral Reef Club
Chef Hance Bannister started working as a waiter at Coral Reef Club when he was just 19 years old. He spent six months in the role, under the guidance of the executive chef at the time, Graham Licorish. “He encouraged me and, eventually, put me in the kitchen,” Bannister says. Once he joined the kitchen team, Bannister worked his way through the ranks over the course of his career, spending time as a training chef, commis, junior sous and head chef. He now holds the position of executive chef. Bannister studied at the local culinary college and gained most of his practical training under Licorish. He also had the opportunity to deepen his skills with Larry Rogers at Olives Bar & Bistro, as it was known at the time, Michael Caines at Gidleigh Park, Andrew Fairlie at Restaurant Andrew Fairlie in Auchterarder, Scotland, and Wylie Dufresne at wd~50 in New York City.
Where were you born?
Bridgetown, Barbados.
What food reminds you of home? Mac and cheese and baked chicken.
What local ingredient do you think is underrated? Christophene because it’s so bland, but it allows you to incorporate any flavour you want.
What’s the best cooking advice you’ve ever received?
Ask lots of questions and listen attentively.
If you weren’t a chef, what would you be?
An architect. I’m intrigued by the design of buildings.
How do you like to start the day?
With gratitude for being able to see another day and hope that it turns out great.
What’s your favourite meal to make for friends and family?
A one-pot dish of chicken, pasta and vegetables.
Do you have any pre-service rituals? No real pre-service rituals, just checking to make sure we’re ready to rock it out.
What’s your favourite way to use leftovers? I prefer to create an entirely different dish from leftovers as opposed to the tradition of turning them into a stew or pie.
How do you unwind after a long day in the kitchen? Just relaxing and trying to focus on the day to come.
What’s your go-to midnight snack? Bread and cheese.
How do you stay inspired in the kitchen? Inspiration comes in different ways, but the visual impact of seeing an ingredient or vessel tends to lead to the creation of a dish. I’m also inspired by the ability to impart knowledge to team members.
Mitchell Husbands
Executive Chef • O2 Beach Club & Spa
As a child, Chef Mitchell Husbands wanted to be an artist. And, in many ways, becoming a chef allowed him to stay true to that pursuit. After finishing school, Husbands went straight to working in the kitchen at Coral Reef Club. As he got into the profession, Husbands decided to take cooking from being a job to being a lifelong career. He furthered his culinary studies at Apicius and Le Cordon Bleu, Atlanta, and joined the Barbados culinary team. Husbands won Barbados’ Chef of the Year in 2007, the ACF’s Americas Chef Competition in 2008, and Caribbean Chef of the Year in 2011. He became captain of the Barbados culinary team and brought home two consecutive gold medals in 2010 and 2011. Husbands’s recent resume includes an executive chef position at Nonsuch Bay Resort in Antigua, and an executive chef position at Saint Peterʼs Bay
Where were you born?
In the beautiful country of Barbados.
What food reminds you of home?
Cou-cou and flying fish. Barbados is the home of flying fish.
What local ingredient do you think is underrated? Breadfruit. It’s so diverse, it should be on more international menus.
What’s the best cooking advice you’ve ever received?
To cook from your heart and always cook with love.
If you weren’t a chef, what would you be?
An artist, but I create edible art for my dinners.
How do you like to start the day?
I pray to Father God and smile with the rising sun.
What’s your favourite meal to make for friends and family?
A full Sunday Bajan lunch or a family BBQ where it goes beyond the food.
Do you have any pre-service rituals?
A briefing, to make sure everyone is on the same page with the menu. And I always crack a joke at the end to give the staff a hearty laugh before the hectic service starts.
What’s your favourite way to use leftovers? By creating “specials” for the next day.
How do you unwind after a long day in the kitchen? With music, a nice drink and a long shower.
What’s your go-to midnight snack? Crackers and cheese, or anything I can get my hands on.
How do you stay inspired in the kitchen? Continuous learning. There’s always something new to learn in the kitchen.
Baia
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.
Christopher Hawkesworth Head Chef
Fusion Nikkei Peruvian
Ceviches and Raw
Ceviche de Platano — 36.00
diced plantain, sweet potato, coconut leche de tigre, cancha
Tuna Tostada — 38.00
crispy tortilla, akami tuna, yuzu, wasabi emulsion
Mahi-Mahi Japo — 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 Guacamole — 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 Vieja — 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 Salad — 40.00
tabbouleh quinoa, lime dressing, cancha
Langostino salad — 45.00
charcoal-grilled king prawns, wild mixed salad, citrus emulsion, pineapple criolla
Burrata con Tomate — 49.00
Italian burrata, wild tomatoes, pomegranatebalsamic dressing, crushed cashews
Mains
Moqueca de Zapallito — 60.00
Brazilian courgette stew, green coconut milk, aromatic basmati rice
Tulemasi — 72.00
poached mahi-mahi, coconut sauce, plantain purée
Pollo al Josper — 75.00
charcoal-grilled Peruvian half-chicken, choclito crema (approx. 30 minutes cooking time)
Pulpo Anticuchero — 82.00
charcoal-grilled octopus, ají amarillo purée, purple olive emulsion
Ají-Glazed Salmon — 85.00
charcoal-grilled salmon, bonito flakes, yuzu-sweet potato purée, asparagus
Nikkei Short Rib — 92.00 braised short rib, ají amarillo purée
10-oz. Black Angus Strip Loin — 130.00 served with chimichurri and huacatay
Chupe de Langosta — 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
Gluten-free. Vegan.
Sand Street
Speightstown
Saint Peter
(246) 432–2242
baiabarbados.com
reservations@baiabarbados.com
Lunch: Sat-Sun: 12:00 p.m. until late
Dinner: Mon-Sun: 5:30 p.m. until late (open Tuesdays only in high season)
Dining: Open-air (covered and uncovered)
Attire:
Elegantly casual / Island chic
Entertainment: DJ, live band, live percussionist
All prices are in Barbadian dollars and include government value added tax.
A 12.5% service charge will be added to your bill and a 15% to parties of 10 or more.
A 2.5% product levy will be added to your bill. Prices and menu items are subject to change.
Bento Box
Bento Box is a contemporary sushi restaurant that puts a modern twist on traditional sushi and poke bowls.
They pride themselves on using locally sourced ingredients from small farmers and fishermen, ensuring fresh and exceptional flavours in every dish. Located in the heart of Warrens, Bento Box offers a comfortable dining atmosphere with air-conditioned seating, as well as a quick and efficient takeaway service. Guests can also enjoy freshly squeezed juice, homemade lemonade and a carefully curated selection of wine, beer and sake. To complete the experience, enjoy their signature homemade passion fruit rum punch.
Scott Ames Chef / Owner
Asian Poke Sushi
Sushi
Tuna Jalapeño — 35.00 yellowfin, jalapeño, scallion, white sesame seeds, spicy mayo
California — 35.00
inside-out crab, avocado, cucumber, chive, mayo, white sesame seeds, tobiko
Shrimp Tempura — 35.00 tempura shrimp, cucumber, mayo, chive, white sesame seeds
Philadelphia — 35.00
smoked salmon, cream cheese, cucumber, mayo, chive, white sesame seeds
Tuna Crawfish — 42.00 yellowfin, mayo, scallion, cucumber, topped with spicy crawfish mix
Dynamite — 42.00 crab, shrimp tempura, avocado, spicy mayo, scallion, white sesame seeds
Salmon Avocado — 44.00 salmon, avocado, cucumber, chive, spicy mayo, white sesame seeds
Alaska — 48.00 inside-out crab, cream cheese, unagi sauce, chive, topped with spicy salmon mix
Salmon Asparagus Maki — 50.00 inside-out smoked salmon, asparagus, shiitake mushroom mayo, scallion, white sesame seeds, finished in tempura crunch
Spider — 50.00
deep-fried panko-crusted soft-shell crab, avocado, cucumber, mayo, white sesame seeds, chive
Deep-Fried Maki Rolls
Tempura Avocado — 40.00 tempura avocado, shiitake mushroom mayo, asparagus, scallion, deep-fried in tempura and panko
Cali Crunch — 48.00
smoked salmon, crab, cream cheese, chive, breadcrumbs, deep-fried
Godzilla Maki — 48.00
shrimp tempura, cream cheese, avocado, unagi sauce, chive, deep-fried in tempura, served with spicy mayo
Royalty Roll — 52.00
unagi, cream cheese, asparagus, avocado, unagi sauce, tobiko deep-fried in tempura and panko
Poke Bar*
The Bento Bowl — 35.00
1 base, 2 veggies, 1 protein
Vegan Poke Bowl — 35.00 2 bases, 4 veggies
Large Bento Poke Bowl — 45.00 1 base, 3 veggies, 2 proteins
Base
sticky sushi rice, coconut glass noodles, quinoa with lemon oil, nachos
Veggies
wakame salad, edamame, pickled cucumber, wok-fried kale, mango chow, pineapple chow, teriyaki broccoli, pickled beets, kimchi, pickled papaya salad, corn salsa
Proteins
tuna poke, Thai chilli coconut, shrimp, tempura crispy shrimp, ceviche, crab salad, Korean fried chicken, Korean fried pork
* Served with a choice of two dressings and two toppings.
Sushi Dogs
Korean Chicken Dog — 45.00
crispy fried Korean chicken with pickle cucumber, avocado and kimchi mayo
Salmon Dog — 45.00
smoked salmon and spicy crab mix with pickle cucumber, topped with unagi sauce
Shrimp Dog — 45.00
tempura shrimp with spicy crab mix, pickle cucumber and bang bang sauce
(246) 537-2348
bentoboxfoods@gmail.com
Lunch and Dinner: Mon-Thurs: 11:00 a.m. to 7:00 p.m. Fri-Sat: 10:30 a.m. to 9:00 p.m.
Dining: Indoors (air-conditioned) –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.
Careenage Rum Stop!
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.
Willis Griffith Chef
Bajan Bar Bites
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.
Hilton Barbados Resort
Needham’s Point Saint Michael
(246) 426-0200
hiltonbarbadosresort.com
Evening Bites: Mon-Sun: 5:00 p.m. to 11:00 p.m.
Bar: Mon-Sun: 4:00 p.m. to 12:00 a.m.
Happy Hours: Mon-Sun: 8:00 p.m. to 9:00 p.m.
Dining: Indoors (air-conditioned)
Attire: Casual
Entertainment: 8:30 p.m. to 10:30 p.m., daily
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.
Mushroom Ravioli With Kale Pesto
by Chef Barry Brown of Sage Bistro
“ Sage Bistro is not fine dining, it’s fun dining,” says the co-owner of Sage Bistro , Wendy Tatem. “We invite you to relax, enjoy delicious food and feel completely at ease.”
It’s easy to surrender to the fun in fun dining and slip into the tranquil ambience of the open-air restaurant. Upon entering the dining room, there’s an immediate sense that you're in a space designed for an exceptional experience—one that's hard to replicate anywhere else because of the raw decor materials and natural elements. During the breakfast seating, the morning light peaks through the lush greenery in the back garden. In the evening, the balmy island breeze fills the coral stone-walled room and lingers just as long as the lulled chatter of guests. The menu offers hearty dishes that showcase freshness, both in ingredients and in concept. “It's in between gastro and a little bit of fine dining. That's why we call it fun dining,” says Chef Barry Brown. Fun dining comprises food that you’re not afraid to dig into—still meticulously plated, but with a focus on flavour and enjoyment.
Choose from granola bowls and avocado toast shaped to look like a heart, beet-walnut salad, fish of the day or nutritious quinoa bowls. The mushroom ravioli with kale pesto “is healthy, different and matches the restaurant,” Brown says. As chef, he created the new dinner menu, featuring rustic dishes like the mushroom ravioli and a reimagined take on a West Indian pelau. Ingredients for a pelau include chicken, rice, carrots and black beans, Tatem says. “He made [the pelau] into courgette bowls, and then instead of putting the black beans in the rice, he made a sauce,” Tatem adds.
Photography Kenneth Theysen
Mushroom Ravioli
Ingredients
• 1 punnet of chestnut mushrooms, minced
• 1 shallot, minced
• 1 knob butter
• 2 cloves garlic, minced
• 2 sprigs thyme, leaves only
• 2 sprigs rosemary, leaves only
• White wine
• Salt and pepper
• 4 ½ cups 00 flour
• 10 egg yolks
• 2 eggs
Instructions
1 Heat a knob of butter in a saucepan over medium heat. Sauté the mushrooms and shallot, about 8 to 10 minutes. Add the garlic, thyme and rosemary, stirring until the garlic is softened, about 1 minute. Add a splash of white wine and cook until almost evaporated. Season with salt and pepper. Set aside.
2 Line three baking sheets with parchment paper and lightly dust them with flour. Set aside.
3 Mound the flour in the centre of a large mixing bowl. Create a well in the centre of the mound and add the eggs and yolks. With a fork, beat the eggs and begin to slowly incorporate the flour.
4 Use your hands to continue mixing the dough. If needed, add 1 tbsp of water at a time to help absorb all the flour. Once the flour is fully incorporated, transfer the dough to a floured surface. Knead the dough by hand until the dough is smooth and uniform in colour, about 4 to 5 minutes. Form the dough into a ball and wrap it in plastic wrap. Set aside for 30 minutes (up to 4 hours).
5 Working with a quarter of the dough at a time, flatten the dough with your hands into an oval about the same width as your pasta machine. Set the rollers to their widest setting and pass the dough through. Fold the rolled dough in half and pass the dough through the rollers. Repeat until the dough is silky smooth.
6 Begin to roll the dough more thinly, adjusting the setting each time and adding flour as needed, until the pasta sheet is 1/4-inch thick. Begin to roll the pasta twice through each setting, until the pasta is 1/32-inch thick. Transfer the pasta sheets to the prepared baking sheets. Set aside, covered by a clean, damp kitchen towel. Repeat with all of the dough.
7 Lay a single layer of pasta sheet on a floured surface and cut it into 3-inch circles with a ravioli stamp or cutter. Spoon 1 tbsp of filling onto half of the cut-out pieces of pasta. Using a pastry brush, brush a light amount of egg wash around the filling. Place the remaining cut-out pieces of pasta on top of ones with filling. Using your fingers, gently press around all the edges to seal. Keep the pasta on a floured surface until ready to cook.
Kale Pesto
Ingredients
• 1 cup kale, chopped
• 4 cloves garlic
• ½ cup Parmesan cheese, grated
• ½ cup olive oil
• Chives, chopped
• Juice of ½ lemon
• Parsley or basil
• Salt and pepper
Instructions
Add the kale, garlic, Parmesan cheese, olive oil, lemon juice, a pinch of chives and a handful of parsley or basil to a blender. Blend until mixture is smooth. Season with salt and pepper.
To Serve
1 Bring a pot of salted water to a boil and add the ravioli. Blanch the ravioli for about 3 minutes.
2 Remove the ravioli from the boiling water, straining with a slotted spoon. Arrange the ravioli on a plate and add generous dollops of the kale pesto.
3 Sage Bistro serves their mushroom ravioli on top of a squash purée and garnishes the dish with goat cheese fritters, beetroot chips, lots of freshly grated Parmesan and a drizzle of truffle oil.
Cariba Restaurant & Bar
With a comfortable and relaxed atmosphere, Cariba offers modern Caribbean cuisine with an Asian twist.
Internationally trained executive chef-proprietor Glen Bent has worked in five-star establishments all over the world, including the prestigious Sandy Lane Hotel right here in Barbados. Since he and his wife Faye opened Cariba, they have earned a loyal following of repeat clients. With Glen’s innovative flair in the kitchen and Faye’s warmth and hospitality in the front of the house, Cariba is a perennial hit with residents and visiting gourmet food lovers.
Glen Bent Executive Chef / Owner
Starters
Range: 22.00 – 40.00
Homemade 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
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 Homemade Ice Creams
We also have a vegetarian menu.
(246) 432-8737
caribarestaurant.com
info@caribarestaurant.com
Dinner: Mon-Sat: 6:00 p.m. to 9:30 p.m. (low season) Mon-Sun: 6:00 p.m. to 9:30 p.m. (high season)
Dining: Indoors – Outdoors
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.
Champers
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, airconditioned 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. 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.
Pedro Newton Executive Chef
Caribbean International Seafood
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 — 34.00 served with Kahlúa-cream sauce and ice cream
Chocolate Heaven — 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
Gluten-free. Vegan.
Skeetes Hill
Christ Church –
Worthing, Saint Lawrence and Dover Area
(246) 434-3463 / 435-6644
champersrestaurant.com
champers@champersinc.com
Lunch: Sun-Fri: 11:30 a.m. to 2:00 p.m.
Dinner: Mon-Sun: 5:30 p.m. to 9:00 p.m.
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.
Photography Kenneth Theysen
By Kylee Ross
Chef Hance Bannister’s Steady Rise Through the Ranks of the Kitchen
Chef Hance Bannister remembers flipping through one of his mother’s cookbooks at home, studying the picture of one recipe and reading the list of ingredients line by line.
He told his mother he needed her to buy every ingredient on the list—and she did. “It was then my job to try to recreate what I saw in the image,” Bannister says. He followed the recipe to a T, and when it came out, it looked exactly like what was in the book. “I can get this done, this is easy,” Bannister recalls thinking as he lets out a laugh, now knowing that cooking isn’t always as easy as he once thought. “It was at that point I decided I really wanted to be a chef.”
Bannister says he initially wanted to be an architect, but through cooking at home, he developed a love for it. A few years after deciding he wanted to be a chef, while continuing to recreate the images from cookbooks, Bannister had the opportunity to interview at Coral Reef Club. “It was actually a friend of the family who sent me here,” Bannister says, sitting at the open-air bar at Coral Reef Club, where he is now executive chef. “He called my mom one day and said, tell Hance to go and see Mr. Patrick O'Hara at Coral Reef.” There were no job openings in the kitchen at the time, so 19-year-old Bannister started as a waiter.
Bannister grew up in the same area as Coral Reef Club. “I went to school maybe 100 metres away from here,” Bannister says with a coy grin. He remembers sneaking onto the Coral Reef property to fish in a nearby creek. “It's so funny because up until that time, I wasn’t thinking about a career or anything. And to think I would actually end up working here.”
Coral Reef has been his one and only job, Bannister shares. He made his way through the ranks as a waiter, training chef, commis, junior sous, head chef and, finally, executive chef. Bannister attended local culinary college, but most of his professional training took place in the Coral Reef kitchen under the leadership of the former executive chef, Graham Licorish. “He taught me to stay calm under pressure,” Bannister says, thinking back to lessons learned under Licorish. It’s a lesson Bannister learned simply through observation—the same trait that serves him in recreating cookbook recipes.
“I'm very good at reading body language,” Bannister says. “I developed the ability to zone in on [Licorish] while he was working.” When Bannister first started at Coral Reef, he remembers being shy and reserved in addition to being observant. “As I've come through the ranks, I’ve gained a lot
more confidence and I've developed into a more responsible and professional person,” Bannister reflects. “But I’m still funny! Still willing to have fun and laugh!”
After a full career at Coral Reef, Bannister has maintained his sprightly humour, indeed, but more importantly, his passion for cooking and the continuous improvement of his craft. “People have said that I'm a good chef or I'm a really good chef, but I kind of tend to disagree. I don't think I'm special. I think that I do the best job that I can with my abilities,” Bannister says, humbly. “I just like to be Hance: simple, humble, work hard, drive my staff, reward my staff.”
Bannister is a classically French-trained chef but describes his cooking style as eclectic. “We try to give [guests at Coral Reef] an experience where they’re not seeing the same thing every day.” Bannister is responsible for changing the menu every day, so his broad-ranging cooking style pulls from Mexican, Thai and Italian cuisine, to name a few.
A new menu every day is no small feat, but Bannister credits the most challenging moment of his career to trying to balance home life and work—especially when his daughter was born. “Life goes on at home, but you have to pay attention to what's going on at work,” Bannister says. “It's difficult because you're not always there. So you miss some really important moments.” Bannister jokes that his daughter says she’s his inspiration. “She actually is my inspiration for everything I do. And in everything I do, I try to set an example for her,” Bannister says. “And to be honest, I probably would not be here without her being the motivation for me to want to do better and to achieve more, because I wanted to give her everything that she wants.”
And after all these life and career milestones at Coral Reef Club, Bannister remains committed to the basics of what drew him to cooking in the first place. He still likes cookbooks with pictures that give a sense of how a dish is supposed to be presented, and he has the utmost respect for the kitchen team. “The porters, workers in the pantry and storeroom, all the chefs, pastry team, the baker, they all contribute to what we do here,” Bannister says. “Yes, I may be the face, but without them, none of this is possible.”
Chef Michael Hinds X West
Bar & Restaurant
Eclectic International Regional
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 offering and the lively nighttime 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, baguette, wholewheat or gluten-free.
Hot Plates and Pastas
Mild West Indian-Style Chicken Curry — 55.00 red lentil dhal, homemade 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
Limegrove Lifestyle Centre Holetown Saint James
(246) 571-7300
westbarbarbados.com
westbarbgi@gmail.com
Breakfast, Lunch and Dinner: Mon-Sat: 8:00 a.m. until late
Dining: Indoors – Outdoors –Open-air (covered)
Attire: Elegantly 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.
Cocktail Kitchen
They say: ‘‘There ain’t no food with more flava’ and no rum sweeta’.” Put the two together and you get Cocktail Kitchen , the ultimate casual dining experience.
Let the night move you, as you sip on their freshly made cocktails, under the stars, on the celebrated CK rooftop. Here you will meet interesting people from all parts of the world—tourists and locals alike. It’s everything we love: people, food and, of course, cocktails.
Damian Leach Chef / Co-Owner
Caribbean Remix
Small Bites
Range: 28.00 – 42.00
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 – 38.00
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 – 95.00
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 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
Passionate Libation — 22.00
Old Brigand Barbados Rum, passion fruit, cinnamon syrup, lime, aromatic bitters
Mango Chow — 22.00
Scotch bonnet pepper-infused E.S.A. Field Barbados White Rum, mango purée, cilantro, lime juice, sugar syrup
Vegan menu available.
Saint Lawrence Gap
Christ Church –
Worthing, Saint Lawrence and Dover Area
(246) 622-3017
ckbarbados.com
info@ckbarbados.com
Dinner: Mon-Sun: 5:00 p.m. to 12:00 a.m.
Happy Hour: Mon-Sun: 5:00 p.m. to 6:00 p.m.
Dining: Indoors – Outdoors –Open-air – Rooftop
Attire: Relaxed casual
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.
Fettuccine Alfredo
Coral Reef Club
International Mediterranean Seafood
Chef Hance Bannister and his team provide a high-quality dining experience at this attractive oceanfront restaurant.
Guests dine in comfortable wicker chairs and enjoy imaginative dishes crafted with fresh fish and local produce. Hance keeps abreast of changes in the culinary world and as a result, Coral Reef Club, a member of Small Luxury Hotels of the World, welcomes many return guests who can’t get enough of the superior cuisine at this 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
Porters
Saint James –
Greater Holetown Area
(246) 422-2372
coralreefbarbados.com
reception.mail@coralreefbarbados.com
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.)
Dining: Open-air (covered)
Attire: Elegantly casual
Entertainment: Live music
All prices are in Barbadian dollars and include service charge and government value added tax. Prices and menu items are subject to change.
Crave Restaurant
Caribbean Infused
Crave Restaurant is a casual fine dining al fresco restaurant located in the entertainment strip of the Saint 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 — 23.00 sweet chilli dipping sauce
Chicken or Vegetable Samosas — 23.00 house chutney
Caesar, Greek or Garden Salad
— regular 25.00
— with grilled chicken 37.00
— with grilled catch 43.00
— with shrimp 47.00
Smoked Chicken Mac and Cheese — 28.00
Coconut Shrimp — 32.00
Main Courses
Crave Burger — 34.00
barbecued onions, grilled tomato, pickles, cheese, straight-cut fries
Penne Alfredo with garlic crostini
— with vegetables 44.00
— with chicken 48.00
— with shrimp 58.00
Asian Vegetable Stir-Fry
rice noodles, vegetables, toasted sesame seeds
— with vegetables 44.00
— with chicken 49.00
— with shrimp 58.00
West Indian Curry with coconut milk, jasmine rice, dhal roti and homemade chutney
— with vegetables 46.00
— with chicken 50.00
— with shrimp 58.00
Fish and Chips — 48.00 garden salad, lemon tips
Herb-Roasted Chicken Breast — 48.00
baton-cut potatoes, tarragon sauce
Braised Bone-In Lamb Chop — 48.00 mash, roast vegetables
Fisherman’s Catch — 50.00
peas and rice, seasonal vegetables, Creole sauce
Blackened Snapper — 52.00 sweet pea orzo, charred broccoli, ragu
Coconut Shrimp — 60.00
basmati rice, seasonal vegetables
Chilli-Glazed Shrimp — 60.00 basmati rice, seasonal vegetables
Hangman’s Steak — 62.00
8-oz. strip loin steak, potato gratin, charred vegetables, onion jus
Surf and Turf — 80.00
8-oz. strip loin steak, 3 shrimp, chive mash, mushroom cream
Sides
Garlic Bread — 8.00
Breadfruit Chips (seasonal) — 8.00
Truffle Fries — 15.00
Desserts
Assorted Ice Cream — 18.00
Assorted Sorbet — 18.00
Gluten-Free Brownie — 20.00
Decadent Chocolate Cake — 22.00 cinnamon ice cream
Coconut Bread Pudding — 22.00 drizzled with rum cream
Crème Brûlée — 22.00 biscotti
Summer Fruit Crumble — 24.00 coconut ice cream
Gluten-free. Vegan. Vegetarian.
Saint Lawrence Gap
Christ Church –
Worthing, Saint Lawrence and Dover Area
(246) 420-1518
craverestaurantbarbados@gmail.com
Dinner: Mon-Sun: 4:30 p.m. to 11:30 p.m.
Happy Hours: Mon-Sun: 4:30 p.m. to 8:00 p.m. (on select cocktails, rum mixes and beers)
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 10% service charge will be added to your bill. Prices and menu items are subject to change.
D’Onofrio’s Trattoria
Southern Italian
Located at the heart of The Crane Resort , D’Onofrio’s offers exquisite Italian cuisine in an elegant yet relaxed atmosphere.
This charming restaurant combines the rich, authentic flavours of Italy with a welcoming ambience, making it the perfect destination for a casual dinner. Guests can savour a delectable selection of Italian favourites, complemented by an extensive wine list.
Timothy Walker Group Executive Chef
Insalata
Di Stagioni — 34.00
local mixed greens, apples, blue cheese, toasted walnuts, honey-balsamic vinaigrette
Caesar — 36.00
romaine hearts, shaved Parmesan, anchovies, bacon-garlic croutons, classic Caesar dressing
La Caprese — 42.00 local tomatoes, fresh mozzarella, arugula, pesto oil, balsamic reduction
Antipasti
Gamberetti al Limone — 40.00
sautéed shrimp, lemon-butter sauce, served on a bed of arugula
Calamari
— grilled, served with sautéed black olives and red peppers on a bed of mixed leaves 40 — deep fried, served with a lemon-garlic aïoli on a mixed bed of leaves 42
Cozze alla Marinara con Chorizo Italiano — 54.00 mussels and clams, Italian chorizo, fresh herbs, red wine, tomato sauce
Pastas
Rigatoni alla Fiorentina — 46.00 grilled chicken breast, spinach, ricotta, light cream sauce
Gnocchi Gamberi — 54.00
sautéed shrimp, lemon-basil pesto sauce
Linguine alla Pescatore — 70.00 shrimp, mussels, clams, salmon, calamari, cherry tomatoes, chilli flakes, fresh basil, tomato sauce or garlic-white wine sauce
Secondi
Parmigiana — 48.00
baked eggplant, fresh basil, ricotta cheese, Parmesan, tomato sauce
Pollo alla Piccata — 52.00
tender chicken breast, capers, cherry tomatoes, spaghetti, white wine sauce
Chicken Parmesan — 56.00 panko-crusted chicken breast, mozzarella cheese, spaghetti, tomato sauce
Caprese di Mahi-Mahi — 64.00 grilled mahi-mahi, rosemary herb potato, Tuscan sauce
Agnello alla Toscano — 82.00 braised lamb, sautéed vegetables, new potato-garlic mash
Bistecca di Manzo — 84.00
grilled 6-oz. rib-eye, sautéed asparagus
Pizzas**
Margherita
fresh basil, sliced tomato, mozzarella, tomato sauce
— small 34.00 — large 46.00
Napoletana
olives, peppers, anchovies, onions, mushrooms, mozzarella, tomato sauce
— small 36.00 — large 46.00
Toscana
ham, Italian sausage, pepperoni, mozzarella, tomato sauce
— small 40.00 — large 52.00
Locale
sweet peppers, sautéed onions, ham, pineapple, mozzarella, tomato sauce
— small 40.00 — large 52.00
** Build your own pizza, choice of toppings available.
Dolci
Torta al Cioccolato — 30.00
milk chocolate ganache, amaretto liqueur, caramel ice cream
Tiramisu — 32.00
coffee-soaked ladyfingers, mascarpone cream, cocoa powder
The Crane Resort Crane Saint Philip (246) 423-6220 donofriosbarbados.com dining@thecrane.com
Dinner: Mon-Sun: 5:00 p.m. to 9:30 p.m.
Opening hours are subject to change.
Dining: Indoors – Outdoors
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.
Deia Beach Restaurant & Beachclub
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, offering a unique blend of gastronomic delight and serene beachfront bliss.
Dominic Seale Owner
Caribbean Fusion Greek Mediterranean
Small Plates and Sharing
Greek Patatokeftedes — 27.00 potato, cheese, herbs, mustard dip
Fresh Guacamole — 33.00 avocado, lime, fresh coriander, chilli flakes, tortilla crisps
Crispy Tuna Rice — 35.00 crispy sushi rice, sweet soy glaze, wakame seaweed, spicy aïoli
Mediterranean Dip — 37.00 lemon-infused labneh, Kalamata olives, red peppers, crumbled feta, parsley, marinated tomatoes, toasted pine nuts, homemade laffa
Local Crisp Nachos — 38.00 sweet potato, breadfruit, cassava, spicy salsa, smoked guacamole, sour cream, jalapeño, fresh cilantro, cheese
Coconut-Panko Shrimp — 39.00 lemon and herb mayonnaise
Market Ceviche — 39.00 coconut leche de tigre, cilantro, sweet potato, crisps
Pear and Arugula Salad — 45.00 Anjou pear, blueberries, goji berries, candied hazelnuts, red onions, blue cheese
— with chicken add 20.00
— with shrimp add 20.00
— with fish add 30.00
Watermelon-Feta Salad — 55.00 cherry tomatoes, feta, watermelon, basil, red onions, toasted pine nuts, pesto, olive oil
— with chicken add 20.00
— with shrimp add 20.00
— with fish add 20.00
Meze Platter (for two people) — 65.00 lamb kofta, talatouri dip, hummus, ancho mayonnaise, laffa bread, yuca fries, labneh, root crisps, spicy salsa
Mediterranean Flatbread-Style Pizzas
Genova — 43.00
pesto, mozzarella, tomato, ham, goat cheese
Amore — 45.00
marinara, mozzarella fresca, cherry tomatoes, fresh basil
Deia Pizza — 45.00
cream, mozzarella, Gorgonzola, Anjou pear, walnuts, arugula, truffled honey
Fennel and Sausage — 47.00
fennel, chorizo, cream sauce, ricotta yoghurt, Parmesan, fresh dill
Seafood Pizza — 65.00 octopus, shrimp, clams, olives, arugula, cherry tomatoes, cream sauce, mozzarella, Parmesan
Large Plates
Truffled Mushroom Risotto — 53.00 mushrooms, Parmesan, truffle oil, white wine, lemon juice, bonito flakes, edible flowers
Half-Pound Ultimate Burger — 57.00 molasses-rum bacon, Swiss cheese, tomato, lettuce, crispy shallots, pickles, jalapeño, secret sauce, Parmesan fries
Poke Bowl — 65.00
local tuna, sushi rice, wakame, pineapple, edamame, red onions, carrot, pickled ginger, radish
Blackened Market Fish — 65.00
charred new potatoes, cherry tomatoes, roasted red pepper sauce, broccolini, radish, tomato chutney
Lobster Linguine — 75.00 poached lobster tail, Parmesan, fire-roasted tomato coulis, white wine, lemon juice, fresh basil, chilli oil
12-oz. Certified Angus Strip Loin — 115.00 chimichurri, Béarnaise and Parmesan fries
Desserts
Affogato — 28.00
double espresso, Kahlúa, vanilla ice cream
White Chocolate Panna Cotta — 35.00 raspberry gel, chocolate crumble
Gooey Chocolate Chip Cookie — 47.00
chocolate crumble and vanilla ice cream
Maxwell Coast Road
Christ Church
–
Worthing, Saint Lawrence and Dover Area
(246) 628-1043
deiabeach.com
reservations@deiabeach.com
Lunch and Dinner: Wed-Sun: 11:30 a.m. to 9:00 p.m.
Dining: 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.
Photography Kenneth Theysen
By Kylee Ross
Chef Mitchell Husbands on His Legacy and Being ‘Born to Cook’
On a humid Wednesday morning, Chef Mitchell Husbands finds himself in the middle of an unexpected reunion at the Menu International cover photoshoot.
As I’m standing with the two cover chefs beachside at O2 Beach Club & Spa, where Husbands is the new executive chef, Husbands and Chef Hance Bannister tell me they’ve met before. Both chefs began their career at Coral Reef Club and brushed shoulders in healthy competition while coming up through the ranks.
They tell me this as I’m about to walk away to find cocktails we can use as props in the photoshoot. They’re going to take a few photos lounging in beach chairs by the ocean, clinking glasses. When I turn to leave, conversation between them is abundant in pleasantries, and I wonder how this dynamic will translate on film. By the time I return to hand Husbands and Bannister their bright pink Passoã cocktails, the chefs are deep into swapping trade secrets. Husbands shares exciting plans for his future at O2. The two go back and forth as if they never stopped working together as sous-chefs.
Husbands remembers first being in the kitchen with Bannister under the leadership of Graham Licorish at Coral Reef Club “I was young, a bit robust, and I didn't want anyone to tell me anything,” Husbands says. But soon after starting to work in the kitchen, Husbands leaned into his newfound skill. “The more humble I became, the deeper I got into the craft,” he says. “That’s when I realised I was going to become something more. I just had to believe in myself.”
Husbands recalls initially feeling like a blank piece of paper. “I didn’t know a mixing bowl from a colander,” Husbands chuckles. But he was eager to learn. Often, when the kitchen staff left for the local rum shop, he stayed behind. Licorish would leave his office door unlocked so Husbands could flip through recipes and notes in his free time. As Husbands deepened his knowledge, he became hungrier, he says. “I decided I would take [cooking] from being a job to being a career.”
As a next step, Husbands joined the Barbados culinary team. While competing with the team, Husbands brought a gold medal back to Barbados—and won gold again the following year. “I became the rookie on the team, then I became the captain. I was the first captain to bring home gold after six years,” Husbands says. “I just started to flourish until I was named the Caribbean Chef of the Year in 2011. And I haven’t looked back since.”
Talented chefs paved the way for Husbands. He’s a big fan of Marco Pierre White, Gordon Ramsay and Thomas Keller, but his favourite Master Chef, he says, will always be himself. “As a chef, you want to find your own voice,” Husbands says with a warm smile. “Yes, you want to walk in someone else’s shadow at first, but when you get an opportunity to shine, you should put your own footsteps in the sand.”
For Husbands, choosing to champion himself and his talent as a chef has everything to do with legacy. He’s working toward, what he calls, the pinnacle of his career: someday opening his own restaurant. And when he says he's his own favourite Master Chef, he’s thinking about his three kids and how his confidence might set the example for their professional pursuits. “It’s not for them to brag that their daddy was a superstar chef or whatever,” Husbands says. “But for them to see that there was a path made for them to continue.”
It's a path Husbands has spent his career forging. When he started to cook, it was to help his family’s household by getting a job. “I never set out to be a chef. My dad was a chef, but he never really taught me how to cook,” Husbands says. “It felt like [cooking] was in my bloodline, and I didn't realise that until I started because everything came to me so naturally. I was born to cook.”
Husbands watched his father cook at home on Sundays. Through observing, slowly but surely, Husbands began to understand the basis of cooking with Caribbean flavours. “You can't put a roof on a house if it doesn't have a solid foundation," Husbands says. “And I can give all the credit to my dad for giving me that foundation.”
Staying true to that foundation, Husbands describes his style of cooking as 100 per cent Caribbean. In his food, especially at O2’s ninth-floor Oro Restaurant, you’ll find notes of cilantro, Scotch bonnet, golden apple and breadfruit. “The essence of Oro is about bringing out the freshest of the Caribbean,” Husbands says. “I incorporate a sense of the Caribbean and, of course, Barbados into almost everything I do.” On Oro’s new menu, Husbands developed a fresh crab appetiser with Scotch bonnet, a plantain crisp and a compressed piece of Bajan-style pickled watermelon. He’s keen to highlight fresh barracuda and red snapper, and gushes about a dish he calls All About Duck—duck served three ways on one plate.
That is one of the trade secrets Husbands confides in Bannister as we walk to the last photoshoot location: He isn’t limited by the ingredients he can put on the menus at O2. The cover photoshoot wraps up at the rooftop tapas restaurant, Brisa Husbands decides to showcase some of the intricate tapas from the menu on the fly. He jumps into the kitchen and gets to work, moving meticulously. Bannister follows and asks Husbands what needs to be done next. Within seconds, the two chefs work shoulder to shoulder, plating focaccia, shrimp and marinated olives—sliding back into a rhythm they once followed together in the kitchen.
Drift Ocean Terrace Lounge
Located on the oceanfront in Holetown, Drift Ocean Terrace Lounge offers a relaxed and sophisticated retreat on the West Coast.
With a full bar, unique cocktails and an exclusive selection of wines and champagnes, the lounge offers the perfect setting for guests to unwind. Whether enjoying the comfort of the air-conditioned interior or a view of the ocean on the open-air deck, Drift provides an ideal space to celebrate, relax with friends or simply drift away.
Syltopher Meyers-Leslie General Manager
Light Bites Pizza Cocktails
Margherita — 40.00 tomato sauce, fresh mozzarella and Italian basil
Classic Pepperoni — 42.00 tomato sauce, fresh mozzarella and pepperoni
Drifter — 43.00 tomato sauce, bacon, caramelised onions and olives
The Wild Boar — 46.00 tomato sauce, fresh mozzarella, smoked ham and mushrooms
Spicy Chicken — 48.00
pesto sauce, grilled chicken, chilli flakes and roasted peppers
The Veggie — 56.00 tomato sauce, fresh mozzarella, roasted peppers, onions, mushrooms and olives
Blush — 58.00
garlic-cream sauce, fresh mozzarella, pink salmon and onions
Lunch Menu
Bajan Fish Cakes — 22.00 our original Bajan fish cakes served with our secret sauce
Beef Sliders — 35.00
3 homemade patties on brioche buns, blue cheese, red onions, tomatoes and pickles, served with onion rings
Coconut Shrimp — 42.00 coconut-crusted panko shrimp served with a spicy mango dip
Crab Cakes — 42.00
2 crab cakes with aïoli sauce and salad
Chicken Alfredo — 42.00
classic Italian pasta, pan-seared chicken in a white wine, garlic, fresh cream and Parmesan sauce, topped with garlic chives
Ceviche — 45.00
fresh daily from the fish market, pickled with peppers, garlic, herbs and lime juice, served with green fried plantain
Blackened Chicken Caesar Wrap — 45.00 pan-seared chicken breast seasoned with our Cajun-blackened mix, wrapped with romaine lettuce, tomatoes, Parmesan, croutons and Caesar dressing, served with seasoned fries
Blackened Fish Caesar Wrap — 45.00 pan-seared catch of the day seasoned with our Cajun-blackened mix, wrapped with romaine lettuce, tomatoes, Parmesan, croutons and Caesar dressing, served with seasoned fries
Shrimp Alfredo — 48.00
modern Italian classic, sautéed shrimp in a white wine, garlic, fresh cream and Parmesan sauce, topped with garlic chives
Grilled Catch of the Day — 52.00 freshly caught fish seasoned the traditional Bajan way, served on a Greek salad with a balsamic vinaigrette
Signature Cocktails
Mermaid’s Mane — 28.00
Absolut Mandarin, passion fruit purée, orange juice, Prosecco
Tickled Pink — 28.00
Absolut, strawberry purée, orange juice, Prosecco
Tropical Cosmo — 28.00
Absolut Mango, Malibu, crème de banane, cranberry juice, lime squeeze
Jolly Sailor Girl — 28.00
Mount Gay Eclipse Rum, guava purée, orange juice, pineapple juice, dash of grenadine, lime squeeze
Pearl Nectar — 28.00
Mount Gay Eclipse Rum, amaretto, coconut cream, pineapple juice
Drifting — 28.00
Absolut Peach, Prosecco, Blue Curaçao, mango purée
Cucumber Cooler — 28.00
Hendrick’s Gin, fresh muddled cucumber and mint, lemon juice, simple syrup and soda water
Sunset Crest
Holetown
Saint James
(246) 233-5404
driftloungebarbados.com
info@driftloungebarbados.com
Lunch: Mon-Sun: 11:30 a.m. to 3:30 p.m.
Dinner: Mon-Sun: 5:00 p.m. until late
Dining: Indoors – Open-air
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.
Fusion Rooftop
Penthouse dining under the stars!
Built on the top floor of the vibrant Limegrove Lifestyle Centre, the visually stunning Fusion Rooftop 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 Rooftop 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
International Sushi
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
Homemade 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 Shrimp — 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 Day — 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 Tuna — 87.00 white miso marinade with rice vermicelli, hondashi broth and sesame-tossed green vegetables
Spiced Pork Tenderloin — 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
Gluten-free. Vegetarian. Spicy.
Limegrove Lifestyle Centre Holetown Saint James
(246) 271-1258
fusionrooftop.com
reservation@fusionrooftop.com
Dinner: Mon-Thurs: 5:30 p.m. to 10:30 p.m. (and Sundays in high season) Fri-Sat: 5:30 p.m. to 1:00 a.m.
Dining: Open-air (covered) –Rooftop
Attire: Elegantly casual
All prices are in Barbadian dollars. Taxes and service charge will be added to your bill. Prices and menu items are subject to change.
Irie Foods
Jamaican Fah Real!
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. Offering Jamaican favourites like ackee and saltfish, jerk chicken, curried goat, oxtail stew, rotis, callaloo, breadfruit and delicious desserts, 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
Caribbean Jamaican
Likkle But Mi Tallawah (Appetisers)
Ackee and Saltfish Plantain Cups (2 pieces) — 15.00
Jamaica’s national dish, filled in green plantain goodness
Fish Cakes (5 pieces) — 18.00 fried seasoned saltfish cakes
Irie Wings — 20.00
— Red Stripe Beer jerk wings served with jerk sauce or — Red Stripe Beer sticky wings with BBQ-honey-garlic sauce or — fried wings served with sweet chilli sauce
Caesar Salad lettuce, croutons, Caesar dressing and Parmesan cheese
— regular 20.00
— with chicken 25.00
— with shrimp 30.00
Soup of Your Choice — 25.00 vitalising hearty red kidney bean soup flavoured with your choice of chicken, beef or vegetables , with a variety of vegetables, ground provisions and infused with organic coconut milk
Jerk Shrimp Kebabs (2 kebabs) — 25.00 juicy jumbo shrimp marinated in jerk seasoning, threaded with vibrant flavoured veggies
Nyammins (Main Courses)
Fried Chicken — 40.00 seasoned in flour and fried, served with coconut rice and peas, plantains and coleslaw
Chicken Rasta Pasta — 40.00 prepared with cheddar and Parmesan cheeses, Alfredo sauce and penne pasta
Jerk Chicken Flame-Grilled — 45.00 marinated in herbs and spices, served with coconut rice and peas, plantains and pasta salad
Jerk Pork Flame-Grilled — 50.00 marinated in herbs and spices, served with mashed potatoes, plantains and pasta salad
Braised Oxtail and Butter Beans — 55.00 served with coconut rice and peas, plantains and fresh garden salad
Red Snapper — 65.00 a taste of Hellshire Beach whole fish, either escovitched, steamed or brown-stewed, served with coconut rice and peas, plantains, festival, bammy and fresh garden salad
Curry Station
Coconut Curried Chicken — 45.00 curry- and coconut milk-infused boneless breast, served with mashed potatoes, pasta salad and plantains
Curried Goat/Lamb — 50.00 on the bone, simmered in rich Jamaican curry, served with jasmine rice, plantains and fresh garden salad
Coconut Curried Shrimp — 65.00 curry- and coconut milk-infused shrimp, served with jasmine rice, asparagus, bammy and plantains
Las’ Lick (Desserts)
Ice Cream — 15.00 choice of: cookies, vanilla, maple-almond, coconut, rum-raisin
Betta Than Slice Bread — 15.00 bread pudding with rum sauce
Go Bananas — 15.00 banana bread with caramelised nuts and flambéed bananas
Cherry on a Cloud — 20.00 cherry cheesecake infused with Baileys Irish Cream
Rasta Santa’s Favourite — 20.00 traditional Christmas rum-fruit cake with brandy sauce
Vegan. Vegetarian. Mild. Spicy.
2nd Avenue
Dover Christ Church –
Worthing, Saint Lawrence and Dover Area
(246) 420-4743
iriekitchensbb.com
iriekitchens@gmail.com
Lunch and Dinner: Mon-Sat: 12:00 p.m. to 10:00 p.m.
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.
La Pachanga Cocktail
by Head Bartender Corey Waithe and Owner Avi Panjwani of Baia
There’s only one place on the island where you can order a pisco sour: from the signature cocktail list at Baia . Now, the restaurant’s cocktail menu also has its first mezcal and tequila cocktail, La Pachanga.
Inspired by owner Avi Panjwani and his partner’s time spent working in London, Baia is an eclectic Peruvian-fusion restaurant with a Tulum- or Ibiza-style ambience. “We wanted to bring what we really enjoyed in London to Barbados,” Panjwani reminisces on the inspiration for Baia. “While we were there, we fell in love with three restaurants in particular: COYA, Amazónico, Chotto Matte.” All three highlight reimagined Latin American cuisine in upscale settings where pisco sours are consumed like any other widely known cocktail.
“We offer something that guests have often never tried before as far as La Pachanga goes,” says head bartender Corey Waithe. It brings some of the wow factor Panjwani looks for in every cocktail that makes the list, with a burnt cinnamon stick as garnish for a smoky aroma that mirrors the smokiness of the mezcal. “Every cocktail serves a purpose,” notes Panjwani about Baia’s expertly crafted cocktail list, which seamlessly matches the overall feel of the restaurant. “Our cocktails are well-balanced like any dish that comes out of the kitchen.”
Photography Kenneth Theysen
MAKES 1 COCKTAIL
La Pachanga
Ingredients
• 1 oz tequila
• 1 oz mezcal
• 1 oz lime juice
• ¾ oz Campari
• 1 ½ oz pineapple juice
• 1 oz cinnamon syrup
• Pineapple leaf (for garnish)
• Cinnamon stick (for garnish)
Instructions
1 Combine tequila, mezcal, lime juice, Campari, pineapple juice and cinnamon syrup in a cocktail shaker filled with ice cubes. Cover and shake until the outside of the shaker is cold.
2 Strain the cocktail through a fine mesh strainer or a Hawthorne strainer into a glass filled with fresh ice. Garnish with a pineapple leaf and a burnt cinnamon stick.
Cinnamon Syrup
Ingredients
• 1 cup water
• 1 cup sugar
• 4 cinnamon sticks
Instructions
1 In a saucepan, simmer the water, sugar and cinnamon sticks until the sugar is dissolved, about 1 minute. Set the mixture aside to cool.
2 Strain into an airtight glass jar or bottle. The cinnamon syrup will keep for up to two weeks tightly sealed and refrigerated.
Lobster Alive and
All that Jazz
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.
Art Taylor Owner
Lobster Seafood
Starters
Smoked Kingfish Pâté — 30.00 with homemade 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 Saint 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 people) 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 often your serving!
Desserts
Homemade 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.
Wesley House, Bay Street
Bridgetown
Saint Michael
Next to the Boatyard, about 400 metres south of the Careenage
(246) 435-0305
lobsteralive.net
reservations@lobsteralive.net
Lunch and Dinner: Mon-Sat: 12:00 p.m. to 9:00 p.m. Sun: 12:00 p.m. to 4:00 p.m.
Sunday Live Jazz Lunch: Sun: 12:00 p.m. to 4:00 p.m.
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)
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. Market • Kitchen • Spirits
Farm-to-Table International
Housed in an early 1800s building on one of the West Coast’s most beautiful beaches, Local & Co. is a true farm-to-table restaurant, celebrated for its elevated cuisine, artisanal cocktails and curated selection of award-winning rums.
Discover a treasure trove of regional specialties and fresh baked goods at The Marketplace, or settle in for cocktails and conversation in the charming library lounge. Multiple dining decks sit just above the sand, offering breathtaking oceanfront views and an ideal setting for romantic dinners, family celebrations or simply a delicious meal. As night falls, curious spirits gather at The Commons Social Club to continue their evening’s journey.
Sophie Michell Chef / Co-Owner
Snacks and Small Plates to Share
Local & Co. Crisps — 25.00 chadon beni aïoli
Whipped Hatchman’s Goat Cheese Dip — 50.00 roasted beets, hot rosemary honey
Cassava-Fried Free-Range Chicken Bites — 50.00 smoked tomato ketchup
Smoked Pork Bites — 55.00 pickled watermelon rind, watermelon-BBQ sauce, Scotch bonnet
“Magic Mushrooms” — 60.00 lion’s mane and oyster mushrooms, spicy plant-based aïoli, pickled sea purslane
Salads
Local & Co. Superfood Salad — 55.00 turmeric and ginger dressing, sprouted lentils, greens, beets, tomatoes, cucumber, carrots and coconut, turmeric and ginger sprinkle
Earth Bowl — 55.00 herbed chickpeas, turmeric cucumber and carrot ribbons, greens, beets, tomatoes, pumpkin hummus, plant-based aïoli — with goat cheese add 10.00
— with chicken add 20.00
— with shrimp add 25.00
— with catch add 25.00
Crudo
Local & Co. Ceviche — 58.00 raw catch, coconut, lime and chilli dressing, pickled aloe vera
Spicy Mezcal-Shrimp Ceviche — 59.00 cooked Trinidad shrimp, tomato-tamarindmezcal dressing, red onion, cucumber
Tuna Tartare — 60.00 line-caught tuna, spicy mayo, pickled foraged sea purslane, cucumber and sweet potato crisps
Crudo Sampler — 68.00
tasters of all our crudo, shrimp, coconut ceviche and tuna tartare
Bigger Plates
Rainbow Burger — 65.00
cassava, lentil and mushroom patty, spicy plant-based aïoli, slaw, pickles, fried plantain
Smashed Burger — 70.00
Bajan double beef patty, bacon jam, cheese, mustard mayo, pickles, house-made bun
Sustainable Fish Tacos — 75.00 cassava tacos, tempura flying fish, spicy mayo, slaw, pickled red onions
Skillet Free-Range Chicken — 78.00 caramelised onions, greens, confit garlic and rosemary jus
Seared Line-Caught Tuna Tataki — 90.00 green papaya slaw, crushed peanuts
Mahi-Mahi and Lobster — 110.00 pan-fried mahi-mahi, breadfruit cou-cou, lobster caught by Lobster Alive, foraged sea purslane butter
Desserts
Rum and Sea Salt Caramel Tart — 30 banana ice cream
Coconut Cheesecake — 30.00 mango and passion fruit compote, mango sorbet
Tres Leches Cake — 30.00
cinnamon fudge, mousseline, cinnamon meringue
Watermelon Carpaccio — 30.00 watermelon and lemongrass, coconut panna cotta
Chocolate and Coffee Delice — 30.00
Grenada tonka bean ice cream
Rum-Infused Local & Co. Truffles — 30.00 great with our rum flights
Hatchman’s Dairy Cheese Board — 40.00 spiced pumpkin and golden apple chutney
Gluten-free. Vegan. Vegetarian.
Queen Street
Speightstown
Saint Peter
(246) 421-3276
thelocalbarbados.com
reservations@thelocalbarbados.com
Breakfast, Lunch and Dinner: Mon-Sun: 9:00 a.m. to 12:00 a.m.
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.
Lone Star Barbados
Caribbean European Mediterranean
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.
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 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 summer greens, olives, tarragon-butter sauce
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 roasted cherry tomatoes, thick-cut chips, choice of peppercorn sauce, Béarnaise or chimichurri
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
Crab and Prawn Linguine spring onions, red chilli, parsley, chive and garlic butter, lemon
Thai-Spiced Vegetable Green Curry hearts of palm, eggplant, fresh herbs, crushed peanuts, jasmine rice
Zucchini and Aubergine Cannelloni garlicky tomato sauce, pan-roasted tofu, herb crumb
Desserts
Range: 42.00 – 50.00
Chocolate Pot coffee beans, biscotti
Sticky Toffee Pudding toffee sauce, vanilla ice cream
Fresh Mixed Berry Pavlova vanilla bean custard, coconut crumbs
Doughnuts
cinnamon sugar, banana crème pâtissière, rum caramel
Vegan.
Lone Star Boutique Hotel & Restaurant
Mount Standfast Saint James –Porters
(246) 539-0600 / 539-0601 thelonestar.com
info@thelonestar.com
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
Dining: Open-air (covered)
Attire: Elegantly casual Valet parking
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.
Photography Kenneth Theysen
By Kylee Ross
St. Nicholas Abbey: Crafting Rum With 350 Years of Heritage
“Our rum is not blended. It's single barrel and drinks more like a brandy or a cognac,” says Simon Warren, manager at St. Nicholas Abbey . “It’s sipping rum.”
A group of six from Texas are on a tour of the plantation and have joined Warren in the museum and shop where rum tastings are held. Warren points to the wall of rum barrels as the group’s wandering eyes catch glimpses of red brick archways and framed memorabilia around the room. “Can you see me right now?” Warren asks slyly. His question prompts a few chuckles from the group. One witty woman answers: “Barely.” Warren’s straight face only lasts a second before he smiles. “No? You know why? Because you need glasses,” he says as he starts to hand out tasting glasses for the first rum the group will sample. “Have a sip and then we’ll talk a bit,” Warren instructs. “But not a gulp. This is not a gulping rum.”
The first rum the group tastes is the five-year-old rum. It’s made from St. Nicholas Abbey white rum, aged in repurposed American Oak bourbon barrels previously used to age their molasses rums. Warren says St. Nicholas Abbey produces about 50 barrels of small-batch rum a year, as he pours a glass of the pale, golden rum for each guest. He tells the group that this was the first rum aged on site—and it’s named after his sons. “Arthur and Henry. They’re the first in my family born here. A new generation of rum, and a new generation in my family,” Warren says.
Warren’s parents, Larry and Anna, bought St. Nicholas Abbey in 2006 with the intention to preserve it. The 350-year-old property is more than 400 acres of sugar cane fields, mahogany forests and formal herb and flower gardens. Warren, his parents and brother, Shae, restored the property as an operating sugar plantation. They opened the distillery in 2009, producing their own rum from sugar cane syrup. “Most distilleries import their molasses and then distill it,” Warren says. “We grow our own strands of sugar cane. We cut it by hand, feed it through the steam engine down the hill and put it in the evaporator to make the cane syrup.”
Once the majority of the group finishes with their tasters, Warren mentions that the eight-year-old rum and 12-year-old rum are even smoother than the mocha coffee, vanilla fudge, dried grass and white pepper notes they may have picked up on in their five-year-old rum taster. And the 20-year-old and 25-year-old molasses-based rums boast notes of dried fruit, orange and spices.
Warren picks up a bottle and begins to run his fingers over the ornate engravings of the Great House on the property—one of just three Jacobean-style mansions remaining in the western hemisphere. “Every bottle is sandblasted by hand,” Warren says
with a smile that the group has come to know is an indicator that a joke is coming. “I used to be the sandblaster, but I’ve moved up in the pecking order now.” Warren flips the bottle over to show the group the back. The shop will engrave purchased rum bottles for no extra cost. Warren asks a man in the group to read the inscription on his bottle: “Simon says… Sip slowly.”
On the high of laughs from the “Simon says…” bit, Warren begins pouring the next round of rum samples. The group is forewarned that they’re about to smell and taste burnt marshmallows as they sample the white rum. Warren calls it a DJ rum because “a DJ rum is good for mixing,” he says, emphasising the word mixing to make sure the pun lands. The white rum is made from sugar cane syrup fermented in a pot and column still, named Annabelle, and sits in stainless steel for three months before being bottled on site. The pot and column still is named after Warren’s mother, to circumvent the superstition of 100 years of bad distilling, Warren says.
The tour group is in luck today. Warren’s mother opened a bottle of sorrel the night before at a private event, so the group gets to sample the deep red liqueur as well. “Sorrel reminds me of Christmas,” Warren says. “It’s a drink we normally have around that time of year, and this one is made with our white rum.” Warren’s mother makes the sorrel. It’s a sweet, spiced drink with strong notes of clove. Warren recommends drinking it after dinner as a digestif. He also describes the liqueur as French medicine. “Le cure,” Warren jests.
The sorrel is just one of a range of speciality products produced at the abbey, and as the tasting winds down, the group circles a table in the middle of the room proudly displaying the array of St. Nicholas Abbey products. Monkey Business banana liqueur, Wildcat coffee liqueur, Rum Punch, Silk amaretto liqueur, Bajan Lemoncello liqueur, The Abbey Gin, and The Abbey Old Fashioned cocktail. Each person also gets to taste the homemade cane syrup.
As members of the group move toward the shop and Terrace Café overlooking one of the plantation’s lush tropical gullies, ready to journey the plantation grounds on the St. Nicholas Abbey Heritage Railway train, Warren makes one last announcement. “All right, so my last joke,” he says, pointing to the rum barrels again. He’s made sure that everyone has had a laugh or two during their time together and has connected with them through a love of craft rum. “You see these barrels here? It’s not awful rum. It’s all full of rum.”
Nishi Restaurant
Asian Sushi
Savour beyond sushi!
Offering more than just sushi, Nishi is a vibrant and stylish hotspot nestled in the heart of the West Coast. This laid-back yet chic restaurant in Holetown has garnered a devoted following thanks to its diverse Asian-Pacific-inspired menu that gives traditional flavours a modern twist.
Sandy Hardono Head Sushi Chef
Tomy Pinilih Sushi Chef
Appetizers
Korean Fried Cauliflower — 40.00
Korean BBQ sauce, vegan coconut yogurt
Bang Bang Chicken Salad — 42.00
thinly sliced chicken breast, napa cabbage, fresh herbs, cucumber, carrots, cherry tomatoes, Thai peanut dressing, crispy onions
Bao Buns
hoisin sauce, pickled cucumber, Asian slaw, spring onions
— crispy chicken 42.00
— roasted duck 46.00
Steamed Shrimp Dumplings — 46.00 chilli oil dressing, spring onions, sesame seeds
Tuna Tartare — 48.00
pickled cucumber, seaweed salad, wasabi mayo, ginger, avocado, wonton crisps
BBQ Szechuan Chilli Pork Ribs — 48.00 cashews, sesame seeds
Spicy Crispy Rice
avocado, spicy mayo, tobiko, topped with jalapeño — yellowfin tuna 48.00 — salmon 48.00 — lobster and shrimp 55.00
Mains
Chicken Teriyaki Skewers — 78.00 sticky jasmine rice, stir-fried veg, sesame glaze
Spicy Chilli Beef — 80.00
Creekstone black Angus beef, mixed veg, chives, jasmine rice
Pan-Roasted Local Catch of the Day — 85.00 breadfruit gnocchi, coconut Thai green sauce, broccoli, tomato fondue
Garlic Shrimp Linguine — 85.00 olive oil, fresh herbs, tomato fondue, jalapeños, toasted panko
Thai Seafood Bisque — 85.00 shrimp, scallops, fish, lightly spiced coconut bouillabaisse, jasmine rice
Korean Slow-Braised Lamb Shank — 90.00
leek and potato purée, seasoned vegetables, black garlic-herb glaze
Tetsuya Steak Tenderloin — 145.00
Asian butter sauce, pearl onion jam, grilled asparagus, lightly chard sprout slaw, potato croquettes
Sushi Bar
Spicy Maki — 55.00
tuna or salmon, chilli miso, cucumber, tobiko
Crouching Tiger — 70.00
soft-shell crab tempura, premium crab sticks, asparagus, avocado, eel sauce
Godzilla — 80.00
deep-fried panko-crusted spicy tuna, asparagus, tobiko, premium crab sticks, spicy mayo, eel sauce
Caterpillar — 80.00
shrimp tempura, eel, asparagus, wrapped in avocado, eel sauce, spicy mayo, tobiko, soya wrap
Volcano — 80.00
California roll topped with cooked seafood, shrimp, premium crab sticks, tobiko, mayo
Nishi Bento Box — 100.00
4 pieces of California roll, 4 pieces of deep-fried salmon tempura roll, 2 tempura shrimp, 2 pieces of sashimi and 2 pieces of nigiri of your choice, seaweed salad
Lobster Maki — 120.00
lobster salad, avocado, tempura flakes, avocado, mango sauce, soya wrap, topped with 5-oz. tempura lobster tail, tobiko
Desserts
Rich Chocolate Mousse Cake — 35.00
whipped cream, chocolate shavings
White Chocolate Cheesecake — 35.00 stewed guava
Brûléed Lemon Tart — 35.00
caramelised top, whipped cream
Gluten-free. Dairy-free. Vegetarian. Mild. Spicy.
2nd Street
Holetown
Saint James
(246) 432-2112
nishibarbados.com
admin@nishibarbados.com
Dinner: Mon-Sun: 6:00 p.m. to 10:00 p.m.
Dining: Indoors (air-conditioned) –Open-air (covered)
Attire: Elegantly 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.
Oro Restaurant
Barbadian Modern European
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, coffee and tea, with all taxes and service charges included. Reservations are required.
Mitchell Husbands Executive Chef
Set Menu
Price per person: 300.00
— includes cocktails, 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 Risotto wild mushrooms, Parmesan tuile, truffle oil
Grilled Portobello Caps roasted bell peppers, Boursin cheese crostini, balsamic reduction
Entrées
Classic Roast Duck blackcurrant sauce, red cabbage, potato croquettes
Caribbean Lobster Tail
creamy mashed potatoes, sautéed vegetables, thermidor sauce
Filet Mignon bacon-potato cake, roasted carrots, butternut squash, sautéed haricots verts, black trufflescented jus
Crispy Pork Belly
Bajan farm-raised pork, parsnip purée, apple slaw, port wine reduction
Aged Porterhouse Steak
slow-roasted with herb and garlic, truffle fries
Fish of the Day
chef’s fish selection, warm potato salad, local mixed salad, saffron hollandaise
Herb Roasted Lamb Rack
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 Tofu
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 Sorbets
chef selection of seasonal fruits
Oro Cheese Platter
daily selection of cheeses, fig and date compote, fresh fruits
Tropical Pavlova
crispy meringue, whipped cream, fresh strawberries and kiwi
Gluten-free. Vegan. Vegetarian.
O2 Beach Club & Spa
Dover Road
Christ Church
–
Worthing, Saint Lawrence and Dover Area
(246) 418-1800
o2beachclubbarbados.com
dining@o2beachclubbarbados.com
Dinner: Tues-Sat: 6:30 p.m. to 9:30 p.m.
Dining: Indoors (air-conditioned, oceanfront)
Attire: Elegant (long trousers and enclosed shoes required for men)
Entertainment: Live music (3 nights a week)
All prices are in Barbadian dollars and include government value added tax. Tipping at your discretion. Prices and menu items are subject to change.
Palm Terrace
Caribbean Italian Steaks
The gentle sound of waves crashing against the shore greets you the moment you enter Palm Terrace , creating an ambience of relaxation and elegance.
The restaurant’s design seamlessly blends sophisticated decor with panoramic ocean views, allowing diners to immerse themselves in natural beauty at every table. Discover the elevated breakfast experience, featuring a beautiful buffet that includes local fresh fruits, delicious baked goods, artisanal bread, eggs Benedict, omelettes and more, alongside a delicious à la carte selection. For dinner, tantalise your taste buds with themed nights that blend local and regional ingredients, as well as signature wine pairing evenings. Palm Terrace Restaurant is a true Royal Pavilion treasure.
Tricia Husbands Senior Sous-Chef
On a Lime
Chicken Croquettes — 40.00 garlic-cheddar dip, red and white onion confit
Island Salad — 45.00 cassava crisps, red onion, roasted pumpkin, cashews, beets, avocado-fennel vinaigrette
Bajan National Dish — 54.00 flying fish and cou-cou, Creole sauce
Conch Ceviche — 52.00 marinated in coconut rum, avocado medley, toasted focaccia
Lobster Fritters — 56.00 lemon-saffron aïoli, fennel slaw
At the Fête
Island Brown Stew Chicken — 59.00
Tamarind-Charred Eggplant — 62.00
Coconut-Crusted Mahi-Mahi — 62.00
Creole Snapper — 65.00
Sorrel-Glazed Pork Chop — 68.00
Pan-Seared Cab herb compound butter
— 10-oz. rib-eye 85.00 — 8-oz. tenderloin 96.00
Jumbo Shrimp Pasta — 83.00
Lobster Tail Trio — 125.00 thermidor, garlic butter, Bajan-spiced
Choice of Two Sides
Sides
— Bajan rice and peas
— Jamaican festival
— local cou-cou
— Bajan mac and cheese
Potatoes
— sweet potato gratin
— buttered cassava
— garlic mash
Garden
— wilted spinach
— coconut-carrot confit
— garlic broccoli — plantain (seasonal)
Sweet Treats
RPV Affogato — 28.00
house-made banana-caramel ice cream, Bajan Velvet Falernum Liqueur, almond crisp
Cocktail Brûlée — 32.00
piña colada crème, Mount Gay-infused cherries, candied pineapple
Melon-Guava Mousse — 32.00 raspberry coulis
Triple Chocolate Gâteau — 32.00 milk chocolate sponge, dark chocolate brownie, white chocolate mascarpone
Red Wine Pear Crumble — 32.00 cinnamon crumble, French vanilla ice cream
Pumpkin Basque Cheesecake — 32.00 spiced oat crust, coconut drizzle
House-Made Sorbet — 32.00 fruits of the season
Gluten-free.
Vegan. Sustainable seafood.
Fairmont Royal Pavilion Porters
Saint James –
Greater Holetown Area
(246) 422-5555
fairmont.com/barbados
royalpavilion@fairmont.com
Breakfast: Mon-Fri: 7:00 a.m. to 10:30 a.m. Sat-Sun: 7:00 a.m. to 11:00 a.m.
Dinner: Wed-Sun: 6:30 p.m. to 10:00 p.m.
Bar: Mon-Sun: 6:30 p.m. to 10:00 p.m.
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.
Soup Bowl
Cocktail
by Bar Supervisor Charles Jn Pierre and Owner Justin Sisnett of The Tiki Bar
You’ll find the words “This is living” in bold letters on a sign overhead as you walk onto Rockley Beach from the patio of The Tiki Bar . It serves as a lively reminder to sit back, relax and soak up the South Coast of the island.
The lull of the waves is within earshot of the rustic cabana bar, and the most important decision to make is which of The Tiki Bar’s 68 signature cocktails to sip on in the sun. On vacation, this is indeed living.
The extensive cocktail menu guarantees there is a drink for everyone—each garnished with a colourful cocktail umbrella. “All of our cocktails are named after locations on the island or have a local twist to them,” says owner Justin Sisnett. Shark Hole, Ragged Point and Joe’s River are just a few of the familiar names on the cocktail menu. But there’s one, Sisnett says, that guests tend to remember most: Soup Bowl.
Named after a surfing spot on the East Coast, the cocktail is a tropical reimagination of a Long Island Iced Tea boasting a smooth blend of five spirits. “The Soup Bowl is a bit of a dangerous wave for surfing, and our Soup Bowl is a bit of a dangerous drink,” says Sisnett with a smile. Charles Jn Pierre, the bar supervisor, describes it as the strongest drink on the menu. In addition to being named after a popular spot on the island, Jn Pierre jokes that the cocktail, like a literal soup, combines several fresh ingredients to create one balanced flavour profile.
Photography Kenneth Theysen
MAKES 1 COCKTAIL
Soup Bowl
Ingredients
• ½ oz Mount Gay Silver
• ½ oz Mount Gay Eclipse
• ½ oz spiced rum
• ½ oz Absolut Vodka
• ½ oz gin
• ½ oz blood orange syrup
• ½ oz orange juice
• ¼ orange wheel (for garnish)
• Maraschino cherry (for garnish)
Instructions
1 Combine Mount Gay Silver, Mount Gay Eclipse, spiced rum, Absolut Vodka, gin, blood orange syrup and orange juice in a cocktail shaker filled with ice cubes. Cover and shake until the outside of the shaker is cold.
2 Strain the cocktail through a fine mesh strainer or a Hawthorne strainer into a Collins glass filled with fresh ice. Garnish with ¼ orange wheel and a maraschino cherry on a cocktail skewer.
Blood Orange Syrup
Ingredients
• 4 blood oranges
• 1 cup sugar
Instructions
1 Using a peeler, remove the peels from the oranges. Juice the oranges, removing all pulp and seeds.
2 In a saucepan, simmer the orange peel, blood orange juice and sugar until the sugar is dissolved, about 1 minute. Set the mixture aside to cool.
3 Strain into an airtight glass jar or bottle. The blood orange syrup will keep for up to two weeks tightly sealed and refrigerated.
Paul Owens at the Beach House
Caribbean Eclectic
Welcome to the culinary experience you’ve been waiting for.
With an outstanding reputation as executive chef of The Cliff 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
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
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
Sunset Crest
Holetown
Saint James
(246) 432-1163
paulowensatthebeachhouse.com
info@paulowensatthebeachhouse.com
Lunch (seasonal): Sun: 12:00 p.m. to 5:00 p.m. (last seating 3:30 p.m.)
Dinner: Mon-Sat: 6:00 p.m. to 11:00 p.m. (last seating 9:00 p.m.)
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.
Primo
Bar & Bistro
Mediterranean
Idyllically located on the edge of Saint Lawrence Bay, Primo offers rustic sophistication with stunning views.
Its eclectic Mediterranean-style dinner menu offers 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. 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 — 38.00 mixed greens, dried cranberries, lemon vinaigrette, pecan nuts
Primo’s Stuffed Cannelloni — 38.00 sautéed baby spinach combined with spicy ricotta cheese stuffed in warm cannelloni, baked in a cast-iron skillet with a marinara and cheese sauce, garnished with arugula
Primo Signature Flying Fish — 40.00 deep-fried, panko-crusted flying fish stuffed with plantain and blue cheese, served on a lentil-pea stew with crispy chickpeas
Mahi-Mahi Ceviche — 40.00 coconut milk, fresh cilantro, red onions, pickled cucumber
Rib-Eye Steak Bruschetta — 40.00 grilled crostini topped with chickpea hummus, grilled steak, red onion jam and finished with a balsamic reduction
Deep-Fried Coconut Shrimp — 40.00 yogurt and dill, chilli
Grilled Soft-Shell Tacos — 42.00 grilled fresh fish or shrimp, tomato and red onion salsa, sliced avocado, red pepper, aïoli
Grilled Octopus and Sweet Potato — 42.00 grilled sweet potato, radish slices, sriracha, parsley oil, balsamic vinegar
The Mains
Parmesan-Crusted Barracuda — 78.00 served with whipped potatoes, seasonal steamed vegetables and double mustard cream
Primo’s Signature Brisket — 78.00 beef brisket seasoned with Mediterranean and Moroccan spices, slow-braised and served on potatoes au gratin with sautéed carrots and beans, garnished with demi-glace and confit onions
New Zealand Lamb Shank — 80.00 lamb shank braised in a Burgundy red wine sauce, served with garlic mashed potatoes, steamed beets and broccoli
Duck à l’Orange — 80.00
classic French dish, the duck is cooked until golden and tender, the sauce made with fresh orange juice adds a sweet and tangy flavor that complements the savory meat, served with wild rice and steamed vegetables
Braised Beef Short Ribs — 82.00 marinated in garlic, extra-virgin olive oil and rosemary, served with fingerling potatoes, seasonal steamed vegetables, sweet onion jam and mushroom sauce
Greek Salmon — 85.00 pan-seared salmon glazed with maple and miso, presented on herbed baked potatoes and garnished with Greek salsa and feta cheese
Seared Scallops With Basil and Pineapple Risotto — 85.00 succulent scallops paired with creamy and rich risotto, cooked with basil and pineapple, served with broccoli florets and a mangopepper sauce
Surf and Turf — 110.00
6-oz pepper-crusted rib-eye steak topped with a tomato-raisin chutney and served with whipped garlic mashed potatoes, paired with garlic-, honey- and chilli-marinated jumbo shrimp finished in a blue cheese demi-glace and served with honey-glazed carrots and beans
Primo’s Sweet Side
Bread and Butter Pudding — 32.00
traditional raisin bread pudding with a buttery caramel-rum sauce, served with vanilla ice cream
Primo Dessert Sampler — 32.00 hazelnut-crusted chocolate torte with butterscotch sauce, our famous chocolate Oreo cheesecake and a golden syrup-custard slice
Chocolate Oreo Cheesecake — 32.00 decadent chocolate Oreo cheesecake garnished with berry compote
For vegetarian and gluten-free options, please ask your server.
Vegetarian. Contains nuts.
Saint Lawrence Gap Christ Church –
Worthing, Saint Lawrence and Dover Area
(246) 573-7777
primobarandbistro.com
reservations@primobarbados.com
Dinner: Mon-Sun: 5:00 p.m. to 9:30 p.m.
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.
Sage Bistro
Sage Bistro , a hidden gem, offers a delightful retreat with a menu that puts a modern twist on traditional Bajan cuisine.
Each dish creatively honours local flavours while adding a signature touch of contemporary flair. The ambience, service and decor all contribute to an extraordinary dining experience. The warm, welcoming atmosphere ensures that every visit is not just a meal but a memorable event. Sage Bistro is a true one-of-a-kind destination for anyone seeking exceptional food and hospitality.
Barry Brown Chef
Modern Bajan Breakfast Lunch
Breakfast / Brunch
Pancakes served with syrup
— regular 29.00
— with banana, chocolate or blueberries 33.00
Healthy Granola Bowl — 39.00 plain yogurt with granola, banana, cranberries, blueberries, kiwi, chia seeds and almonds
Eggs Benedict served on a bagel with spinach and hollandaise sauce
— regular 44.00
— with bacon 49.00
— with smoked salmon 58.00
Mediterranean Omelette — 47.00 fresh parsley, tomatoes and shallots served with a cucumber-dill salad and rosemary potatoes
Sage Caribbean Buljol — 48.00 saltfish marinated with cucumber, tomatoes, red onion and chilli, served with scrambled eggs, plantain and guacamole with a few slices of French baguette—a tropical morning masterpiece!
Sunrise Steak — 99.00
8-oz. grilled steak and 2 eggs done your way, a morning delight served with rosemary-roasted potatoes, tomatoes, mushrooms, onions and plantain
Lil Bites
From 11:30 a.m. Onwards
Fish Cakes — 24.00 served with our spicy island dip Light and Flaky Wrap filled with lettuce, tomatoes, cucumber, spicy curry sauce and homemade coleslaw on the side
— vegetarian 33.00 with chicken
— one wrap 38.00 — two wraps 64.00 with fish
— one wrap 39.00 — two wraps 67.00
Sage Platter — 53.00
breadfruit or sweet potato fries, coconut shrimp, Bajan fish cakes and spicy sauces
Lunch
Mixed Bean Burger — 39.00
in a pita bread with lettuce, cucumber and tomatoes, complemented with sweet potato fries, guacamole and aïoli sauce
Beet Walnut Salad — 42.00
roasted beetroot served on a bed of lettuce with goat cheese, oranges, honey-roasted walnuts and fresh basil
Pasta Lovers
tagliatelle pasta with a light white wine and lemon sauce, sprinkled with fresh basil and served with Parmesan cheese and garlic focaccia
— regular 48.00
— with broccoli and mushrooms 48.00
— with chicken 53.00
— with shrimp 59.00
Vegetarian Surprise — 49.00
crispy panko-crusted eggplant paired with creamy mozzarella (optional), fresh basil, tangy tomato salsa and focaccia, accompanied by a side salad drizzled with balsamic dressing
Fish
served with garlic aïoli in an herb bun, coleslaw and spicy French fries
— with crispy panko flying fish 49.00
— with pan-seared mahi-mahi 58.00
Caribbean Sage Burger — 49.00 melted cheddar, tomatoes, lettuce and battered deep-fried onions, paired with coleslaw and flavourful seasonal wedges
Desserts
Sage Bistro Brûlée — 32.00 silky, caramelised vanilla cream, a decadent finale to your dining delight
Soufrière Lava Cake — 40.00 indulge in an eruption of chocolate delight, served with vanilla ice cream
If you suffer from food allergies, please check for alternatives with a member of the staff. Vegetarian.
Upper Bay Street
Bridgetown
Saint Michael
(246) 228-7243
sagebarbados.com
eddo221@gmail.com
Breakfast, Brunch and Lunch: Tue-Sun: 8:00 a.m. to 4:00 p.m.
Dining: Open-air (covered)
Attire: Casual
All prices are in Barbadian dollars and include government value added tax.
Tipping at your discretion. Prices and menu items are subject to change.
Photography Kenneth Theysen
By Kylee Ross
Bajan Beekeeper for a Day
Someone is going to get stung, says Julian Mangal, head beekeeper at Walkers Reserve , as he hands me a beekeeper suit.
The occasional sting comes with the territory if you want to be a beekeeper, he adds. You see, bee suits are sting resistant, not sting proof.
It’s sunrise at the ecological park in Saint Andrew, and today I am indeed going to be a beekeeper. Mangal shows me how to zip the veil hood on my suit and hands me a hive scraper and a pair of elbow-length gloves. He opts out of the gloves. Since one of us is going to get stung, Mangal says, he’s going to make sure it’s him.
Mangal will be guiding me through interacting with the hives he maintains under the Walkers Reserve Apiary Program (WRAP), a sustainable beekeeping cooperative that supports regenerative beekeeping practices. His role is gauging the bees’ temperament while I get up close with them.
Every beekeeper is different, Mangal explains. The beekeeping and honey industry in Barbados has grown steadily in recent years, driven by the demand for locally sourced products and a growing awareness of the vital role bees play in supporting agriculture. The honey produced at Walkers Reserve comes in a variety of colours, ranging from dark amber to white, based on a typical honey colour guide. Its taste reflects the nectar of wild blooms on the island—extra fruity and floral.
According to the government’s senior agricultural officer, Bret Taylor, Barbados had approximately 738 hives managed by 81 active beekeepers in 2023. As one of those beekeepers, Mangal takes a personal approach to tending his hives. He knows his bees. He’s attuned to the sounds they make and the smell of some of their pheromones. He also talks to them. So, I decide I’ll talk to them too.
I start small by learning to light my smoker. It’s a hefty gadget that I’m expected to hold with one hand—but when lit, it’s hot and weighty. I crumple a handful of newspaper strips into a ball and light them in the fire chamber. I give it a few vigorous puffs with the billow to encourage a brisk flame. I nearly smother the flame with more newspaper, continuing to puff with the billow as I go. I’m looking for white, cloudy smoke. Usually, Mangal crushes leaves or herbs he finds around the hive into the smoker to create a smell familiar to the bees.
I observe the steady process of removing a beehive panel. Puffs of smoke help let the bees know we’re entering the hive, Mangal says. The smoke interferes with their sense of smell, so they don’t react to alarm pheromones. The prospect of doing this myself makes me timid, but I try to remain calm since the hive may pick up on my disposition. Bees are not aggressive, they’re defensive, Mangal reminds me.
“Hello there. Thank you for letting me into your hive,” I whisper under my breath. I think Mangal hears me because I spot an approving smirk. I’m not afraid of the bees, but there are so many of them. Mangal estimates there are more than 20,000 bees on a single side of a panel.
It’s time to use my hive scraper to leverage my grip on the beehive panel. I move at a glacial pace. The leather gloves, although protecting my hands, make it difficult to pick up the panel. “Excuse me, coming through, bees,” I mumble, hoping they’ll move away from my fingers so I don’t hurt them. Another reality of beekeeping, Mangal says, is there may be casualties. But it’s our job to make sure there are few.
With a firm grip on the panel, I bring it up to my veil. The bees are undisturbed as they scurry across the combs. I spot yellow, bubble-like shapes on the back legs of a few bees. It’s pollen. I’m instructed to look closely for larvae or eggs deep within the comb. Then, we begin searching for the queen. She’s elusive, but Mangal spots her and carefully removes her.
“Do you hear that,” he asks. The dull buzz is low and steady, like the sound of cars on a highway when you’re standing on an overpass. Then, I pick up on a faint clicking. The hive is signaling that the queen is missing.
Once the queen is returned to her hive, I begin to put the pieces of the Langstroth hive back together. Mangal picks up on an attitude from the hive, and he asks me if I can smell their pheromones. I’m too novice, so I don’t. But Mangal offers the hive a few cursory puffs of smoke to help ease the bees.
Honey production is slow and steady, but Mangal is looking for ways to increase production through experimenting with the hives. Along with other beekeepers at Walkers Reserve, he’s been researching which hives yield the most honey. Whether it be Langstroth hives or Flow hives, some hives are heavily maintained and fed, while others are left to their own devices. Mangal doesn’t know for certain what works best yet for the environment.
“Thank you, bees,” I say softly as I return the panel to the hive and move away to take off my suit. A bee follows me out of the apiary on my shoulder. Without hesitation, Mangal offers his hand to the bee, and it crawls calmly through his fingers. Mangal hands me the bee. She crawls quickly across my palm and between my fingers. I give her a runway to crawl in peace. She’s happy to scurry as long as I move my hands.
If there was a moment for us to get stung, this would be it. But the bee doesn’t sting me. I hand her back to Mangal, and she’s carefully returned to the hive.
Kylee Ross is a Montreal-based food and travel writer.
Sipping Room
This unique venue offers 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 Tavion Codrington 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, offers patrons the flexibility to create their ideal dining experience.
Tavion Codrington Manager
Bar Bites Caribbean Seafood
Starters and Salad
Bruschetta — 20.00 toasted baguette smothered in pesto, tomato, onion and melted cheese, topped with homemade herb blend and balsamic vinaigrette
Roasted Pumpkin Hummus — 20.00 a savory blend of roasted pumpkin, chickpeas and delicate seasoning, topped with feta cheese and served with warm pita chips
Paulina's ‘Brown Gold’ Fish Cakes — 20.00 crispy on the outside, fluffy on the inside, with lots of fish and delicate seasoning
Sipping Room Salad — 24.00 fresh mixed greens, red onions, cranberries, goat cheese, tomatoes, walnuts and pineapple with creamy balsamic or honey-mustard dressing — with chicken add 10.00 — with shrimp add 18.00
Pork Bites — 28.00 tender pork perfectly seasoned and fried to a golden brown, served with a delicious homemade sauce
Chicken Tenders — 28.00
boneless chicken breast strips fried to perfection, served with your choice of sauce: honey-garlic, hot sriracha or sweet-and-sour
Shrimp Cocktail — 28.00 four shrimp cooked to perfection, served with our spicy shrimp cocktail sauce, topped with homemade tomato salsa
Sipping Room Sliders
— pulled pork smothered in a delicious secret sauce 30.00
— tender sliced N.Y. strip steak with red wine-caramelised onions
and melted cheese 35.00
Mains
Crispy Tofu — 30.00
crispy tofu in homemade rosemary flatbread with sautéed red onion, lettuce, breadcrumbs, vegan mayo and a balsamic reduction, suitable for vegans
Mount Gay Black Barrel-BBQ Chicken — 35.00 quarter chicken baked with a delicious Mount Gay Black Barrel-BBQ sauce.
Thai Curry — 35.00 a mild blend of Thai red curry paste, coconut milk and vegetables over rice, and if you like it spicy, just ask for it to be spicy or extra spicy
— with chicken add 10.00
— with shrimp add 18.00
Sipping Room Burger — 45.00
6.5-oz. burger topped with caramelised onions, 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, fried or blackened fish served with homemade salsa and a spiked tartar sauce
Shrimp and Mushroom Risotto — 58.00 rich and creamy risotto with shrimp, mushrooms and a touch of white wine
Jack Daniel’s-BBQ Pork Ribs — 60.00 pork ribs in our Jack Daniel’s-BBQ sauce, slowcooked to a tender, fall-off-the-bone finish
Grilled 10-oz. Rib-Eye Steak — 110.00 cooked to your liking and served with a garnish of roasted vegetables
Lobster Tail — 125.00
10-12-oz. lobster tail grilled to perfection with herbed garlic butter and topped with melted cheese
Surf and Turf
10-oz. rib-eye steak
— topped with grilled shrimp 130.00
— topped with 10-12-oz. lobster tail 180.00
Desserts
Vanilla Ice Cream — 16.00
Cathy’s Carrot Cake — 20.00
Warm Bread Pudding — 20.00 with rum sauce
Cheesecake — 20.00
Hastings Main Road
Christ Church
–Hastings and Rockley Area
(246) 547-6293 / 842-5821
sippingroom246.com
thesippingroom@gmail.com
Dinner: Tues-Sun: 5:00 p.m. to 10:00 p.m.
Happy Hours: Tues-Sat: 5:00 p.m. to 7:00 p.m. Sun: All night
Dining: 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.
Surfers Cafe
Barbados
Surfers Cafe , located on the southern shores of Barbados, is known for its relaxed ambience, fabulous food, live music nights and welcoming staff.
This coastal gem enjoyed by travellers and locals alike is nestled on the water’s edge of the iconic Oistins Bay. The café offers panoramic views of picturesque sunsets, sprawling sandy beaches and crystal clear waters from which shy hawksbill turtles occasionally emerge. Patrons can 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.
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
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 homemade 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
Sermac Building, Shop 3 Oistins Main Road Oistins Christ Church
(246) 435-5996
surferscafe246.com
barbados.surferscafe@gmail.com
Breakfast: Mon-Sun: 7:30 a.m. to 11:00 a.m.
Lunch and Dinner: Mon-Sun: 11:00 a.m. to 10:00 p.m.
Dining: Indoors – Outdoors –Open-air (covered)
Attire: Casual
Entertainment: Live music nights
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.
Taboras
This casual seaside dining restaurant offers menu items that embrace the fresh, vibrant flavours of Barbados.
The Taboras Deck provides breathtaking views of the ocean and is the quintessential venue for those seeking to unwind, socialise and indulge in a memorable dining experience. The “Tapas on the Deck” menu features a variety of dishes meant to be enjoyed collectively. From succulent grilled meats and fresh seafood to salads and artisanal bread, each platter is a feast for the senses. With a strong focus on authentic, locally sourced ingredients, Taboras guarantees a memorable meal, no matter the time of day.
Jenelle Yearwood Executive Sous-Chef
Caribbean Pizza
Seafood
To Start
Mango Couscous Salad — 42.00 beetroot vinaigrette, cilantro, parsley, cucumber, red onion, bell peppers
Mussels Zinfandel — 47.00 black mussels, garlic butter, bread sticks
Local Tuna Tartare — 49.00 yellowfin tuna, wakame salad, cucumberavocado salad, brioche crisps
Taboras Caesar Salad — 49.00 soft yolk egg, garlic crouton, shaved Grana Padano, smoked bacon, avocado Caesar dressing, crisp romaine
Bajan-Spiced Shrimp — 56.00 mango mayo, cucumber salad, local greens
From the Grill
West Indian Curry Local Lamb — 49.00 slow-cooked lamb leg, West Indian curry and coconut sauce, traditional rice and peas, Bajan-style cabbage slaw
RPV Burger — 61.00 8-oz. signature patty, smoked Gouda, onion chutney, roasted garlic aïoli, smoked bacon, brioche bun, fries
Bajan-Roasted Chicken — 62.00 half-chicken, Bajan marinade, Bajan mac and cheese, RPV BBQ sauce
Catch of the Day — 69.00 blackened or grilled, local, seasonal
Crispy Skin Salmon — 77.00 saffron-butter sauce, wilted greens, roasted cherry tomatoes, whole-grain mustard-crusted potatoes
Chargrilled Strip Loin — 88.00
8-oz. certified Angus beef strip loin, market vegetables, garlic mash, red wine reduction
Prawn Thermidor — 90.00
giant 6-oz. shrimp, three-cheese sauce, Bajan mac and cheese, steamed vegetables
Flatbread Pizzas
Ital Pizza — 44.00
charred mushrooms, olives, bell peppers, red onions, spinach, RPV tomato sauce, mozzarella, cheddar and Parmesan
Royal Classic — 46.00
chorizo, pepperoni, roasted peppers, olives, mozzarella, RPV tomato sauce, basil oil
Classic Margherita — 47.00 fresh mozzarella, roasted tomatoes, basil oil, RPV tomato sauce
tomatoes
The Bajan — 49.00
local smoked ham, mozzarella, cheddar, bell peppers, tomato sauce
Spicy Chicken Pizza — 49.00 jalapeño, chicken strips, Mount Gay-BBQ sauce drizzle, cheddar, mozzarella, RPV tomato sauce
Risottos
The Fire — 37.00 fresh chilli, olives, peppers, red onions, garlic-chilli oil, wild mushrooms
Local Feather — 42.00
Bajan chicken strips, red onions, spinach, broccoli
Seafood Medley — 45.00 calamari, mussels, clams, TT shrimp, local fish, zucchini
Meat Trails — 47.00 bacon, chorizo, chicken, onions, peppers, tomatoes
Signature — 52.00
steak strips, shrimp, peppers, chorizo, red onions, garlic-ginger-chilli oil
Add-Ons
— grilled shrimp / blackened local tuna / Bajan chicken add 25.00
— oxtail / poached lobster tail add 30.00
Gluten-free. Vegan. Vegetarian. Sustainable seafood.
Fairmont Royal Pavilion Porters
Saint James –
Greater Holetown Area
(246) 422-5555
fairmont.com/barbados
royalpavilion@fairmont.com
Lunch: Mon-Sun: 12:00 p.m. to 3:00 p.m.
Afternoon Tea: Mon-Sun: 4:00 p.m. to 5:00 pm
Dinner: Mon-Sun: 6:30 p.m. to 10:00 p.m.
Bar: Mon-Sun: 10:00 a.m. to 11:30 p.m. Tapas on the Deck: 3:00 p.m. to 10:00 p.m.
Dining: Indoors – Open-air (covered) Attire: Resort 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.
Photography Kenneth Theysen
By Kylee Ross
DreadHop Brewing: A Q&A With Owner Charles Mackenzie
When DreadHop Brewing ’s popular Barracuda IPA was first brewed, owner Charles Mackenzie thought it was undrinkable. At 9% alcohol by volume, “it was just so unbelievably strong and on the bitter side,” Mackenzie says.
It was a batch of Round Rock IPA that had gone sideways. Luckily, it was around the time the brewery was first commissioning the bottling machine, so instead of dumping the beer, Mackenzie decided to commission the machine and bottle the batch. He gave the dozen or so cases to a group of diehard beer drinkers who were regulars in the tap room. “A week later, they came back and said, ‘You got any more of that stuff?’” Mackenzie says. Trial and error comes with the territory of running a brewery— like reverse engineering a mistake to recreate the Barracuda IPA or brushing up against the challenges of sourcing ingredients and machinery. “It's very challenging, but it’s very rewarding as well,” Mackenzie says. “Especially when you get people who come here over and over again. And you get good reviews from locals and visitors.”
What inspired you to start brewing beer?
Charles Mackenzie: When I came back from university, I missed the good beer you can get in university in England. So, I started to brew my own beer. You can buy these homebrew kits out of the United States, and they can make fantastic beer. You can't get them locally in Barbados, so whenever I went to a trade show or I was travelling, I brought back as many of these homebrew kits as I could fit in my suitcase.
Why did you make the move to a bigger brewery?
CM: Initially, I brewed at home, but I had children and children like to help. My children used to put their filthy little fingers in my beer, and my beer used to go off all the time. So, I moved my home brewing setup to my office. I used to go in on Saturday mornings to brew in the work kitchen. At the time, one of the businesses that I had was leasing and renting shipping containers. And I had a shipping container that came in and was in terrible condition. So, I thought, well, I can just convert it into a small brewery.
We started in one 40-foot shipping container brewing five gallons of beer. Then five gallons turned into 50 gallons. Then one container turned into two, two turned into three, and three turned into four.
In 2019, I sold the container and storage business. At that point, we were brewing around the clock to try to keep up with the demand. And with brewing, it takes just as long to brew 50 gallons as it does to brew 5,000 gallons. So, I decided, for better or worse, to bite the bullet and commit to a bigger brewery. What beer did you first experiment with brewing?
CM: Most of the 10 beers we make here all started from home brewing. I tend to like lighter beers with lower alcohol content,
so they were the first ones we made. The South Coast Summer Ale (low hop bitterness with slightly floral notes), the Ragged Point Red Ale (medium caramel malt sweetness) and the Long Beach White (citrusy with notes of orange and coriander) were some of the first beers. Then, we started to make a stout. And from there, we decided to go into IPAs, which are popular in North America. That’s the Pelican Island IPA (tropical fruit aroma), the Round Rock IPA (rich flavour without too much bitterness) and the Barracuda (malty with notes of tropical fruit).
“Our craft, your beer.” What does that motto mean to you?
CM: I came up with that slogan because it describes everything that we do. I wanted people who didn't know our brand to know that we weren't just an industrial brewery. I wanted people to know that we are a small-batch craft brewery and that we put all our love and attention into the beers we make. We make beer for our customers. This is your beer. Even though it is our craft, it is your beer.
How do you see the craft beer landscape evolving in Barbados?
CM: I always say that anyone can make beer, but making good beer is difficult and expensive. If the craft beer market in Barbados grows, I foresee it being slow growth. I would like it to grow! I would like more people to get involved in craft beer. I believe that with more craft brewers in the market, there's more interest in craft beer. The more interest there is in craft beer, the greater the craft beer market will become. It will help everybody.
There's actually a small craft brewery that opened up in Bridgetown. Like I mentioned, we started off brewing five gallons. They're starting off, from what I understand, at four times that size. So, they're already ahead of the game. It would be nice for them to get a little bit of traction and get going as well.
With your vision of the craft beer landscape in Barbados slowly evolving, how do you see your brewery continuing to fit into that world?
CM: We will continue evolving and changing. For example, we're migrating from bottling beer to canning beer. I firmly believe, and I think it's widely known, that cans are better containers to put beer in than bottles. I believe that our beer will be higher quality in cans. We're going to try to grow into the draft beer market, and that involves investing heavily in draft machines to supply to potential customers. We're not looking to be, by any means, the biggest craft brewery in the Caribbean. If it happens, then we're happy with that. But we just keep trying to make good beer and keep our customers happy.
Tapas
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 staff 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
International Italian Tapas
Tapas and Starters
Range: 20.00 – 44.00
Tuna Carpaccio
thinly sliced graded tuna with caper-olive salad and citronette sauce
Ceviche and Breadfruit with tomato, cucumber and Melba toast
Zucchini alla Parmigiana layers of baked zucchini, mozzarella, Parmesan and tomato sauce
Beef Carpaccio (raw)
thinly sliced Angus beef with rocket salad, Parmesan shavings and truffle oil
Tapas Salad with Granny Smith apple, goat cheese, pecan nuts, sunflower seeds and beetroot in balsamic dressing
Tuna Tartare
raw tuna with lemon zest and citrus vinaigrette
Lobster Bisque served with sour cream drizzle
Marlin Gravlax Style with fennel, orange and beetroot salad in citrus dressing
Gnocchi
potato dumplings, tomato and basil sauce, goat cheese drizzle
Main Courses
Range: 62.00–90.00
Spaghetti Mare with shrimp, mussels, clams, fresh tomatoes, garlic and chilli in tomato sauce
Seared Tuna
graded yellowfin tuna with stir-fried vegetables in soy sauce, pickled ginger salsa and soywasabi emulsion
Jumbo Shrimp
pan-seared with seafood risotto
Cacciucco Mare (fish pot)
sautéed mix of seafood—catch of the day, mussels, clams and shrimp—in a tomatoolive-caper sauce
Pork Tenderloin
wrapped in Parma ham with stewed cabbage and bacon mash
Beef Rigatoni
baked tube pasta with beef ragout, béchamel and Parmesan cheese
Branzino (whole sea bass)
roasted branzino with roasted potatoes and ratatouille
Short Rib with truffle mashed potatoes and broccoli
Desserts
Range: 26.00–32.00
Lava Cake with whisky sauce and vanilla ice cream
Napoleon
layers of dark, milk and white chocolate mousse, studded with caramel and white chocolate sauce
Tempura Banana Kebab
cinnamon-flavoured tempura batter, deep-fried, served with vanilla ice cream and caramel sauce
Lemon Tart
lemon tart with Chantilly cream and berries
Tiramisu
layers of nestled coffee-infused ladyfinger biscuits and mascarpone-espresso cream
Main Road
Hastings Christ Church –
Hastings and Rockley Area
(246) 228-0704
tapasbarbados.com
info@tapasbarbados.com
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
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.
The Farm House
Hearty Meals • Local Harvest
Farm-to-Table Caribbean Fusion
Located on a beautiful cliffside nature reserve in Saint Joseph, this family-owned farm-to-table restaurant offers 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 offer 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 a variety of local ingredients with bold flavour pairings and local substitutes for standard imports. The result: warm bellies and souls.
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
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, coconut-chickpea 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, homemade 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.
PEG Farm and Nature Reserve
Easy Hall Saint Joseph
(246) 823-5757 / 433-9806 reservations@greennative.org
Breakfast:
Wed-Sun: 8:00 a.m. to 11:00 a.m.
Lunch: Wed-Sun: 12:00 p.m. to 3:00 p.m.
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.
The Fish Pot
Uncomplicated yet chic, The Fish Pot is a welcome alternative to traditional dining.
This unusual restaurant, set in a small 17th-century fort at the water’s edge, is airy and bracingly casual. 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 five-minute drive away, The Fish Pot delivers a menu full of tempting dishes made with the fresh bounty of the sea. The Fish Pot offers a truly gourmet experience in a delightful setting.
Christophe Poupardin Executive Chef
Starters
Panko-Crusted Soft-Shell Crab — 42.00 pickled mango slaw, lava sauce, soysesame-lemon dressing
Flying Fish Duo — 44.00 pâté and crispy fried, sriracha mayo, mango pearls
Scorched Burrata — 46.00 crisp Parma ham, sweet pepper caponata
Grilled Octopus Niçoise — 46.00 olives, potatoes, beans, egg, tomatoes, caper-anchovy dressing
Spicy Tuna Tartare — 48.00 wasabi mayonnaise, radish, sesame seeds, candied coconut
Piri-Piri Jumbo Shrimp — 52.00 minted lime yoghurt, roast pineapple salsa
Smoked Salmon Carpaccio — 54.00 caper berry, lemon oil, chives, cream, dill, red onion
Pastas, Risottos and More
Vegetable Pad Thai — 48.00 noodles, egg, soy sauce, sesame, peanut crumble
Linguine alle Vongole — 64.00 clams, onions, wine, butter, parsley, tomato
Wild Mushroom Ravioli — 64.00 roast portobello mushroom, garlic cream, truffle honey
Chargrilled Beef Short Rib — 68.00 garlic cream spaghetti, Parmesan crackers
Blackened Jumbo Shrimp — 82.00 Ansonia’s sweet corn risotto
Spicy Lobster Risotto — 88.00 onions, cherry tomatoes, Parmesan, mascarpone
Mains
Little Good Harbour Thai Curry — 48.00 lime-scented basmati rice, pineapple chutney, roasted coconut
Roasted Cauliflower-Herb Gnocchi — 64.00 spinach, peas, Parmesan tuile, beurre blanc
Grilled Catch of the Day — 76.00 herb-crushed potato, tomato-caper spinach, lemon beurre blanc
Pan-Roasted Sea Bass — 78.00 braised lentillles du Puy and crisp bacon ragu, buttered broccolini
Fish Pot Fish and Chips — 78.00 beer-battered cod, tartar hollandaise
Seafood “Caldeirada” — 82.00 saffron-spiced tomato broth, potatoes, grilled garlic bread, aïoli
BBQ Baby Back Ribs — 82.00 buttered corn cob, bacon crumble, spiced popcorn
Slow-Cooked Australian Beef Cheeks — 98.00 herb mash, roast carrots, charred red onions
Desserts
Coconut Bread Pudding — 28.00 Malibu rum sauce
Little Good Harbour
Mango-Almond Tart — 28.00 vanilla ice cream, mango coulis
Chocolate Bay Leaf Brownie — 28.00 cinnamon-rum caramel, Soli ice cream
Cointreau Crème Brûlée — 30.00 orange-white chocolate biscotti
“Lest We Forget” — 30.00
Anzac biscuit, raspberry cheesecake, ice cream
Cheese Platter — 32.00 apple-onion compote, crackers
Little Good Harbour Shermans Saint Lucy (246) 439-3000 / 439-2604 fishpotbarbados.com
info@littlegoodharbourbarbados.com
Breakfast: Mon-Sun: 8:00 a.m. to 10:00 a.m.
All-Day Dining: Mon-Sun: 12:00 p.m. to 9:00 p.m.
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 items are subject to change.
Ansonia's Sweet Corn Risotto With Blackened Shrimp
by Executive Chef Christophe Poupardin and Sous-Chef Ansonia Marvelle of The Fish Pot
The sweet corn risotto was once taken off the menu at The Fish Pot . Foolishly taken off the menu, Chef Christophe Poupardin remembers. “Of course, all of our regulars kept coming in and continually asking for it,” Poupardin says. “So, I sort of said, what the hell. Let's put it back on the menu.”
The dish has a deep-rooted history at The Fish Pot. It was created by long-standing member of the team, Ansonia Marvelle, who Poupardin describes as a staple of the kitchen and Little Good Harbour. “She's the backbone of the kitchen and sort of everyone's guardian angel,” Poupardin says. Marvelle, now sous-chef at The Fish Pot, has been part of the team for 20 of the nearly 25 years The Fish Pot has been open. “We actually named [the dish] after her to put on the menu and give her recognition,” Poupardin says. “It was our way to say thank you, so to speak.”
There are many long-standing members of the team who made Poupardin’s arrival as executive chef seamless four years ago. “We like to look at everyone having a contribution of something somewhere along the lines,” Poupardin says about the restaurant’s philosophy. “Having everyone feel as if they're part of something is the most important thing for me.” And when it comes to creating dishes for the menu, the tight-knit team decides on the final iteration that is eventually presented on the menu. “We'll always have our staples on [the menu],” Poupardin says, referring to fresh seafood dishes and, of course, Ansonia’s sweet corn risotto. “But we change it up, and everyone has the opportunity to come up with ideas.”
Photography Kenneth Theysen
Sweet Corn Risotto
Ingredients
• 1 ¾ cup chicken stock
• 2 tbsp olive oil
• 1 tbsp onion, diced
• 1 clove garlic, minced
• 1 tbsp sweet pepper, diced
• ½ cup arborio rice
• ⅓ cup canned sweet corn (and liquid)
• ⅓ cup white wine
• ⅓ cup cooking cream
• 4 tbsp Parmesan cheese, grated
• 1 sprig fresh thyme
• 2 large basil leaves, chopped
• Salt and pepper
• Fresh parsley (for garnish)
Blackened Shrimp
Ingredients
• 5 large shrimp, peeled and deveined
• 3 ½ tbsp butter, melted
• 4 tbsp blackened seasoning
Instructions
1 Bring the chicken stock and sweet corn liquid to a simmer in a saucepan. Keep warm over low heat until ready to use.
2 Heat the olive oil in a heavy-bottomed saucepan over medium heat and sauté the sweet pepper and onion until the onion is translucent, about 8 to 10 minutes. Add the garlic, stirring until softened, about 1 minute. Add the arborio rice and cook on medium-low heat until some grains are translucent, about 3 minutes. Add the white wine and cook until almost evaporated.
3 Slowly ladle in some of the stock and simmer, stirring frequently, until completely absorbed. Repeat with the rest of the stock, until the rice is cooked through and most of the liquid is absorbed, 12 to 15 minutes.
4 Add the cooking cream and drained sweet corn to the cooked arborio rice and stir until the cream is absorbed and the corn is heated through. Add the Parmesan, thyme and basil. Season with salt and pepper to taste.
5 Heat a separate heavy-bottomed pan over medium heat. Dip the shrimp in melted butter and coat in blackened seasoning. Sauté the shrimp, 1 to 2 minutes per side.
6 Serve the shrimp over the sweet corn risotto, and garnish with fresh parsley.
Blackened Seasoning
Blackened seasoning is a Cajun spice mix that combines chilli powders, herbs and spices. Most recipes include paprika, onion powder, garlic powder, cayenne pepper, black pepper, salt, dried thyme, dried oregano and dried basil.
The Garden Terrace Restaurant
Variety is the spice of life. The Garden Terrace Restaurant offers à la carte theme dinners with entertainment three nights a week and, of course, the legendary Sunday lunch buffet featuring The All-Star Steel Orchestra .
The Garden Terrace provides a wonderful dining experience complemented by stunning beach views. The restaurant exudes tropical interiors with a warm and inviting ambience. And when you mix that with a superb meal, well... you know you’re in the right place!
Wayne Butcher Sous-Chef
Barbadian International
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
Seared Scallops wrapped in bacon with a nutty basil aïoli
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
Cheesecake with a blueberry topping
Southern Palms
Beach Club & Resort Hotel
Saint Lawrence Gap
Christ Church –
Worthing, Saint Lawrence and Dover Area
(246) 428-7171
southernpalms.net
info@southernpalms.net
All-Day Menu: Mon-Sun: 11:00 a.m. to 10:00 p.m.
À la carte Dinner (seasonal): Select nights: 6:30 p.m. to 10:00 p.m.
Buffet Dining (seasonal): Select nights: 7:00 p.m. to 10:00 p.m.
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
Seafood Steakhouse
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 offer 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
Appetisers
Chef’s Soup of the Day — 28.00 ask your server for today’s selection
Tri-Colour 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 homemade 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 vinaigrette, mashed potatoes, garlic-buttered corn, herb-garlic market vegetables) and a choice of sauce (three peppercorn or tomato vierge).
Hilton Barbados Resort
Needham’s Point Saint Michael
(246) 426-0200
hiltonbarbadosresort.com
Dinner: Tues-Sat: 6:30 p.m. to 10:00 p.m.
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.
The Park Cafe
A tranquil café/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 allday breakfast, lunch or light pastries and coffee. 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 Biscoff frescante. You can also visit The Park for Sunday brunch and experience their unique brunch platter. The Park oasis awaits you.
Jonathan Prescod Culinary Lead
Joshua Hartley Assistant Culinary Lead
Akila Jada Operations Lead
Caribbean Bistro Breakfast Café
All-Day Breakfast
Range: 28.00 – 60.00
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 bananas and decadent homemade caramel French toast
Comfort three pancakes with blueberry compote and sweet cream cheese
Steak and Eggs
seared 6-oz. N.Y. strip, two fried eggs, toast, grilled tomato
A Berry Nice Start
Greek yoghurt, mixed berry compote and cinnamon granola
Bagel – Plain or Everything
Range: 12.00 – 32.00
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 – 50.00
Coronation Curry Chicken Croissant with fries or The Park house salad
Chicken/Steak Quesadilla
grilled chicken/steak, roasted vegetables, mozzarella, feta and cheddar, with pineapple salsa and chipotle sauce
Spicy Grilled Chicken Sandwich with bacon, pepper Monterey Jack cheese and chipotle sauce, served with seasoned fries or The Park house salad
Fried Mahi-Mahi Wrap with zesty tartare sauce and fries
* Gluten-free bread available.
Favourites
Range: 40.00 – 75.00
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 add 18.00
— with shrimp add 20.00
— with grilled salmon add 35.00
Roasted Beet Salad with caramelised walnuts, toasted pumpkin seeds, red onions, fried goat cheese and balsamic glaze
Pasta**
Alfredo or Creamy Pesto — 34.00 with freshly sautéed broccoli, carrots, sweet peppers and onions
— with chicken add 18.00
— with shrimp add 20.00
— with grilled salmon add 35.00
** 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!
Peronne Village Worthing Christ Church –
Worthing, Saint Lawrence and Dover Area
(246) 421-7448
theparkbarbados@gmail.com
Breakfast and Lunch: Mon-Fri: 8:00 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.
Dining: Indoors (air-conditioned) –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.
The Sandpiper
The Sandpiper Restaurant enjoys an enviable reputation as one of the island’s finest restaurants.
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.
Andrew Jean Executive Chef
Caribbean International Seafood
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, truffle mac and cheese, fries or rice, and a choice of sauce: peppercorn, red wine, caper-lemon-butter 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
Holetown Saint James (246) 422-2251
sandpiperbarbados.com
reception@sandpiperbarbados.com
Breakfast: Mon-Sun: 7:30 a.m. to 10:30 a.m.
Lunch: Mon-Sun: 12:00 p.m. to 2:30 p.m.
Dinner: Mon-Sun: 7:00 p.m. to 9:30 p.m. (Sundays BBQ night, and Wednesdays buffet night)
Dining: Open-air (covered)
Attire: Elegantly casual (gentlemen are required to wear long trousers in the restaurant)
Entertainment: Live music
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
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 offer 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
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
Tiki Chips and Salsa — 18.00 our fresh-cut salsa blend served with a side of crunchy tortilla chips, the perfect chip and dip!
Fresh Catch Ceviche — 20.00 fresh market catch cured in a citrus blend and finished with a red onion and pepper mix
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 homemade tartar sauce
Tiki Wings — 25.00 our delicious wings done to your liking, with your choice of sauce, either BBQ, Buffalo or hot
Tiki Salads
Caesar Salad — 26.00 shredded romaine lettuce mixed with a creamy Caesar dressing, topped with crunchy croutons and grated Parmesan
Tiki House Salad — 28.00 our house mix of mesclun greens, carrots, tomatoes, cucumbers, bean sprouts and shredded feta cheese
Tiki Three-Bean Salad — 28.00 garbanzo, kidney and black beans with red onions, spicy cucumbers and tomatoes on a bed of lettuce mixed with a cilantro-lime-chilli dressing
Feeling Adventurous?
add any of the following to any salad
— with grilled chicken add 14.00
— with fresh market catch add 16.00
— with shrimp add 18.00
Tiki Burger and Sandwiches*
Catch Sandwich — 30.00 our catch of the day grilled to perfection with lettuce, tomatoes and onions
The Classic Burger — 32.00 our Tiki burger patty topped with layers of lettuce, tomatoes, onions and pickles
Tiki Chicken Sandwich — 32.00 tender grilled chicken breast with lettuce, tomatoes and onions
Tiki Master Club Sandwich — 35.00 a classic toasted club with chicken, bacon, cheddar cheese, tomatoes and onions
Spice It Up!
spice your sandwich or burger by 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
(246) 435-8074
tikibarbados.com
tiki.bar@hotmail.com
Lunch and Dinner: Mon-Sun: 10:00 a.m. to 10:00 p.m.
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
Zaccios welcomes guests with a relaxed atmosphere they are sure to enjoy and remember.
Located on the picturesque West Coast of the island, Zaccios offers a casual seaside lunch or dinner with many seafood options just steps away from the beautiful clear waters. Watch the beautiful sunset at happy hour, or mingle with the locals and tourists while enjoying amazing cocktails.
Anthony Alleyne Head Chef
Starters
Fish Cakes — 18.00
salted cod, fresh herbs, spices
Vegetable Spring Rolls — 24.00 sweet Thai-chilli dip
Coconut-Crusted Chicken or Shrimp grated coconut, sweet chilli dip — chicken 28.00 — shrimp 40.00
Calamari — 33.00 crispy fried squid rings, lemon-garlic aïoli
Tuna Tacos (raw) — 34.00 spicy ahi tuna, seaweed salad, dipping sauce
Salads
Greek Salad — 34.00
Seared Sesame-Crusted Tuna Salad — 56.00 cucumber, carrots, radish, sesame dressing
Add to Your Salad:
— with chicken 22.00 — with fish 24.00 — with shrimp 28.00
Vegan
Field Green Salad — 29.00
Pasta — 50.00 seasonal vegetables, tomato sauce
Vegetable Curry — 50.00
coconut curry, seasonal vegetables, chutney, basmati rice
Mains
Fish Sandwich — 42.00
fish on a sesame toasted bun, fries or salad, coleslaw
Chicken Roti — 45.00 curry chicken roti, potato, fries or salad
Flame-Grilled Burger (8 oz.) — 48.00 cheddar cheese, bacon, lettuce, tomato, coleslaw, fries
Bajan Platter — 52.00 fried fish, macaroni pie, coleslaw, tartar sauce
Chicken Alfredo Pasta — 52.00 creamy garlic, herbs
Beachfront English Fish and Chips — 55.00 Banks beer-battered fish, fries, coleslaw, mushy peas, tartar sauce, lemon
Curry Chicken or Shrimp vegetables, basmati rice, wonton crisp — chicken 55.00 — shrimp 65.00
Shrimp Alfredo Pasta — 64.00
Sautéed Garlic Shrimp — 64.00 garlic potato purée, seasonal vegetables
BBQ Pork Ribs — 76.00 served with fries
New York Strip Loin (8 oz.) — 85.00 garlic potato purée, butter vegetables
Catch of the Day — Market price grilled, fried or blackened with sautéed vegetables and your choice of rice, fries or salad
Pizzas
Margherita — 35.00
marinara, mozzarella, pesto
Veggie Sizzler — 42.00 pesto sauce, mozzarella, sweet peppers, red onion, olives, mushrooms
I Love Meat — 48.00
marinara, mozzarella, sausage, ham, bacon bits, herbs
Grilled Shrimp and Bacon — 62.00 white sauce, mozzarella, shrimp, bacon, herbs
Desserts
Bread Pudding — 24.00
Cheesecake — 28.00
homemade, choice of topping
Apple Crumble Pie — 30.00 served with vanilla ice cream
Gluten-free. Vegan.
West Haven Complex
Holetown
Saint James
(246) 432-0134 / 432-1319
zacciosrestaurant.com
zacciosrestaurant@gmail.com
Breakfast, Lunch and Dinner: Mon-Sun: 8:30 a.m. to 11:00 p.m.
Dining: Open-air (covered)
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.
Japanese Sushi Thai
Zen promises a truly unique dining experience in a spectacular cliff-top setting with a majestic view of the renowned Crane Beach through an all-glass frontage.
Featuring sophisticated Japanese-influenced interior design and superb classic Japanese and Thai cuisine, Zen also offers a variety of seating options, including a traditional Japanese tatami room, intimate private dining rooms and its centrepiece‚ a sushi bar with a magnificent view. Experience the world of Zen at The Crane
Timothy Walker Group Executive Chef
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
Po Pia Tod / Deep-Fried Rice Paper Roll prepared with choice of filling and wrapped in rice paper, deep-fried and served with a sweet chilli sauce
— vegetables 30.00 — pork 34.00 — chicken 36.00
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
Chef’s Features
Gai Him Mapan / Thai Chicken and Cashews — 60.00 a famous dish of Thailand, stir-fried chicken with cashew nuts
Pla Nueng Manow / Snapper and 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 — 76.00 grilled fillet of salmon with mild red curry sauce and a bouquet of spices
Geang Ped / Duck and Lychee Curry — 76.00 roasted duck breast, lychee, tomatoes, sweet peppers, carrots, fresh basil, red curry, coconut milk
* 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
Ebi (shrimp) — 24.00
Kani (crabmeat) — 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 — 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
The Crane Resort Crane Saint Philip (246) 423-6220 zenbarbados.com dining@thecrane.com
Dinner: Wed-Mon: 5:00 p.m. to 9:30 p.m.
Opening hours are subject to change.
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.
Thai Menu*
From Bridgetown to beaches and everywhere in between!
Go where you want, see what you want, at your own pace.
CARS JEEPS VANS
RoyalTowers, #32 Broad Street, St. Michael
Tel.: (246) 429-7072
Email: customercare@theroyalshopbarbados.com