BARBADOS
RESTAU R A N T G U ID E
MENUINTERNATIONAL.COM
2015 EDITION
ROOM COPY
#32 Broad Street, Bridgetown Tel. (246) 429-7072 theroyalshop-barbados.com
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2015 EDITION
THE ULTIMATE RESTAURANT GUIDE! WITH OVER THIRTY RESTAURANTS FROM WHICH TO CHOOSE, BARBADOS IS A GOURMAND’S PARADISE. MENU INTERNATIONAL HAS BEEN DEDICATED TO HELPING YOU EXPLORE THIS INCREDIBLE BOUNTY FOR FIFTEEN YEARS AND THE 2015 EDITION OF MENU BARBADOS IS A FITTING TRIBUTE TO OUR DEDICATION TO GOOD EATING AND A GREAT ISLAND. WE HAVE CAREFULLY DESIGNED THIS ANNIVERSARY EDITION TO DELIVER ALL THE INFORMATION YOU NEED WHEN DECIDING WHERE TO EAT. YOU’LL FIND GREAT INTERVIEWS WITH BARBADOS’ TOP CHEFS AND CULINARY INNOVATORS. WE HAVE INCLUDED DETAILED MAPS TO HELP YOU LOCATE RESTAURANTS, NO MATTER WHERE THEY ARE TUCKED AWAY ON THE ISLAND. BECAUSE THE BEST RESTAURANTS IN BARBADOS ARE FEATURED IN THIS GUIDE, YOU CAN DINE OUT WITH CONFIDENCE AND A SENSE OF ADVENTURE. BE BOLD WITHOUT HAVING TO BE BRAVE. ALL PRICES IN THIS GUIDE ARE IN BARBADIAN DOLL ARS [2 BARBADIAN DOLLARS = 1 U.S. DOLLAR]. PLEASE NOTE THAT PRICES AND MENU ITEMS MAY CHANGE FOLLOWING PRINTING AND SOME RESTAURANTS MAY ADD A TAX AND SERVICE CHARGE TO YOUR BILL. THIS INFORMATION APPEARS CLEARLY ON THE MENU PAGE OF EVERY RESTAURANT. WE ENVISION THIS GUIDE AS AN ESSENTIAL PASSPORT FOR A COMMUNITY OF DISCRIMINATING AND INFORMED CULINARY TRAVELLERS TO BARBADOS. WE WANT TO HEAR FROM YOU BECAUSE YOUR IMPRESSIONS ARE IMPORTANT TO US. WE INVITE YOU TO VISIT WWW.MENUINTERNATIONAL.COM AND RATE YOUR DINING EXPERIENCE. YOU COULD WIN A DINNER FOR TWO – SEE DETAILS ON OPPOSITE PAGE. YOUR COMMENTS ARE ALWAYS WELCOME. PLEASE SUBMIT THEM VIA E-MAIL TO COMMENTS@MENUINTERNATIONAL.COM BON APPÉTIT! MENU INTERNATIONAL PUBLISHER
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RATE IT AND YOU COULD WIN! HOW WAS DINNER? TELL US ALL ABOUT IT, POST YOUR COMMENT AND RATE THE RESTAURANT. GO TO WWW.MENUINTERNATIONAL.COM/RATING/BARBADOS, CLICK ON THE RESTAURANT YOU VISITED AND RATE IT! YOU COULD WIN A DINNER FOR TWO AT THE RESTAURANT OF YOUR CHOICE IN BARBADOS, A 300 BBD VALUE.
YOU PICK THE RESTAURANT, WE PAY THE BILL .*
* Conditions: Menu International pays the bill (totalling 300 BBD including tax and service) by offering the winners 300 BBD in vouchers. The winners can choose the restaurant. The restaurant must be featured in this magazine. Winners accept to have their names and photos published on our website and newsletter. Winners who do not claim their prize within 14 days of being notified will automatically forfeit their right to the prize. S C A N T O R AT E I T
Winners will be published in: February 2015 – April 2015 – October 2015 – December 2015.
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2015 EDITION
CONTENTS
[ RESTAUR A N T S ] ATLANTIS — 15 AZURE, L’ — 17 CAFÉ SOL — 19 CAMELOT RESTAURANT — 23 CARIBA RESTAURANT & BAR — 29 CHAMPERS WINE BAR & RESTAURANT — 31 CHEZ MAX RESTAURANT — 33 CIN CIN BY THE SEA — 37 CORAL REEF CLUB — 39 D’ONOFRIO’S TRATTORIA — 41 DAPHNE’S — 43 IL TEMPIO ITALIAN RESTAURANT & BEACH BAR — 45 JUMA’S RESTAURANT — 47 LOBSTER ALIVE — 49 LONE STAR RESTAURANT — 51 LUIGI’S RISTORANTE ITALIANO — 53 MUSCOVADO BAR AND RESTAURANT — 55 NARU RESTAURANT AND LOUNGE — 57 OPA! A TASTE OF GREECE — 59 PALM TERRACE — 61 PURE OCEAN — 63 SCARLET — 67 & 99 STEAK HOUSE GRILL – ST. LAWRENCE PIZZA HUT — 69 TAPAS — 71
THE CARRIAGE HOUSE POOLSIDE RESTAURANT — 73 THE CLIFF — 77 THE FISH POT — 79 THE GARDEN TERRACE RESTAURANT — 83 THE LOBSTER POT — 85 THE RESTAURANT AT THE ANIMAL FLOWER CAVE — 87 THE SANDPIPER — 89 THE TIDES RESTAURANT — 93 ZEN — 95
[ SPECIA L F E AT URES ] A BARBADIAN TAKE ON MEDITERRANEAN CUISINE — 34-35 ELEVATING CARIBBEAN CUISINE — 20-21 LEARNING THE LINGO: BARBADOS LOCAL FOOD ESSENTIALS — 102-103 Q&A WITH CHEF/OWNER GLEN BENT OF CARIBA — 26-27 SMOOTH OPERATOR — 116-117 SOME LIKE IT RED HOT — 64-65 THE HOUSE ON THE CLIFF: A LOCAL RESTAURANT’S RISE TO FAME — 74-75 THE LUCK OF THE TIDES — 90-91 THE PINK PEARL OF BARBADOS — 80-81
[ A DV ERT ISERS ] ALLEYNE REAL ESTATE — 11 & 115 APES HILL CLUB — 7 APES HILL POLO CLUB — 9 COLOMBIAN EMERALDS INTERNATIONAL — 24-25 EARTHWORKS POTTERY — INSIDE BACK COVER FLOWER FOREST — 113 HEATHER HARRINGTON JONES — 13 & 107 ST. LAWRENCE GAP — 96-97 SOUTHERN PALMS BEACH CLUB & RESORT HOTEL — 101 THE CRANE PRIVATE RESIDENCES — INSIDE FRONT COVER THE ROYAL SHOP — 1, 118-120 & BACK COVER
[ MAPS ] BARBADOS — 104-105 BRIDGETOWN — 108 GREATER HOLETOWN — 106 HASTINGS AND ROCKLEY — 110 WORTHING, ST. LAWRENCE AND DOVER — 111
Publisher: Menu International – Production Director: Brigitte Nantel – Traffic Coordinator: Boris Kowka – Production Coordinator: Téo Cato – Art Director: Isabelle Vachon – Contributing Writers: Timothy Dugdale, Joanna Fox – Graphic Designer: Étienne Jacques – Digital Imaging: Michel Mercure – Webmaster: Michel Mayer – Photography: Dreamstime, Menu International – Marketing Director: Mike Power – Advertising Representatives: Alan Green, Michael Hamilton Circulation Distributor: Golden Rule Services – For information or comments, contact the publisher: Menu International, 4687 Victoria Avenue, Montreal, Quebec, Canada H3W 2M9 – Tel.: (514) 287-3327 – Fax: (514) 287-9303 – E-mail: info@menuinternational.com – Website: www.menuinternational.com //////// © Copyright 2015 Menu International. 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 the menu pages and in the ads are provided by the advertisers. All advertisements, menus, prices 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
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2015 EDITION
INDEX
RESTAURANTS BY CUISINE
[ ASIA N ]
[ CON T EMP OR A RY CA RIBBE A N ]
ATLANTIS — 15 CHEZ MAX RESTAURANT — 33 JUMA’S RESTAURANT — 47 MUSCOVADO BAR AND RESTAURANT — 55 THE CARRIAGE HOUSE POOLSIDE RESTAURANT — 73 THE GARDEN TERRACE RESTAURANT — 83 THE RESTAURANT AT THE ANIMAL FLOWER CAVE — 87
CHEZ MAX RESTAURANT — 33 CIN CIN BY THE SEA — 37 CORAL REEF CLUB — 39 DAPHNE’S — 43 JUMA’S RESTAURANT — 47 LONE STAR RESTAURANT — 51 NARU RESTAURANT AND LOUNGE — 57 TAPAS — 71 THE CLIFF — 77 THE GARDEN TERRACE RESTAURANT — 83 THE RESTAURANT AT THE ANIMAL FLOWER CAVE — 87 THE SANDPIPER — 89 THE TIDES RESTAURANT — 93 ZEN — 95
[ BE ACHF RON T RESTAUR A N T S ]
[ CA RIBBE A N ]
[ GREEK ]
IL TEMPIO ITALIAN RESTAURANT & BEACH BAR — 45 LOBSTER ALIVE — 49 PALM TERRACE — 61 PURE OCEAN — 63 THE FISH POT — 79 THE LOBSTER POT — 85
ATLANTIS — 15 AZURE, L’ — 17 CHAMPERS WINE BAR & RESTAURANT — 31 CHEZ MAX RESTAURANT — 33 LONE STAR RESTAURANT — 51 MUSCOVADO BAR AND RESTAURANT — 55 NARU RESTAURANT AND LOUNGE — 57 PURE OCEAN — 63 THE CARRIAGE HOUSE POOLSIDE RESTAURANT — 73 THE RESTAURANT AT THE ANIMAL FLOWER CAVE — 87 THE SANDPIPER — 89
OPA! A TASTE OF GREECE — 59
CARIBA RESTAURANT & BAR — 29 NARU RESTAURANT AND LOUNGE — 57 SCARLET — 67 & 99
[ BA RBA DIA N ]
[ BE ACHSIDE A ND SE AVIE W RESTAUR A N T S ] ATLANTIS — 15 AZURE, L’ — 17 CAMELOT RESTAURANT — 23 CHAMPERS WINE BAR & RESTAURANT — 31
CAMELOT RESTAURANT — 23 CARIBA RESTAURANT & BAR — 29 PALM TERRACE — 61 SCARLET — 67 & 99
[ EUROPE A N ] CHEZ MAX RESTAURANT — 33 LONE STAR RESTAURANT — 51
[ F RENCH ] JUMA’S RESTAURANT — 47
[ F USION ] SCARLET — 67 & 99
[ IN T ERN AT ION A L ] AZURE, L’ — 17 CHAMPERS WINE BAR & RESTAURANT — 31 CORAL REEF CLUB — 39 MUSCOVADO BAR AND RESTAURANT — 55 PURE OCEAN — 63 TAPAS — 71 THE CLIFF — 77 THE FISH POT — 79 THE GARDEN TERRACE RESTAURANT — 83 THE SANDPIPER — 89 THE TIDES RESTAURANT — 93
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2015 EDITION
INDEX
RESTAURANTS BY CUISINE AND ENTERTAINMENT
[ ITA L IA N ] D’ONOFRIO’S TRATTORIA — 41 DAPHNE’S — 43 IL TEMPIO ITALIAN RESTAURANT & BEACH BAR — 45 LUIGI’S RISTORANTE ITALIANO — 53 TAPAS — 71
CHAMPERS WINE BAR & RESTAURANT — 31 CORAL REEF CLUB — 39 IL TEMPIO ITALIAN RESTAURANT & BEACH BAR — 45 LOBSTER ALIVE — 49 STEAK HOUSE GRILL – ST. LAWRENCE PIZZA HUT — 69 THE FISH POT — 79 THE LOBSTER POT — 85 THE SANDPIPER — 89 THE TIDES RESTAURANT — 93
EN T ERTA INMEN T
[ BA RS ]
CAFÉ SOL — 19
[ THAI ]
[ PIZ Z A ]
JUMA’S RESTAURANT — 47 ZEN — 95
ATLANTIS — 15 CAFÉ SOL — 19 CAMELOT RESTAURANT — 23 CARIBA RESTAURANT & BAR — 29 CHAMPERS WINE BAR & RESTAURANT — 31 CIN CIN BY THE SEA — 37 DAPHNE’S — 43 IL TEMPIO ITALIAN RESTAURANT & BEACH BAR — 45 JUMA’S RESTAURANT — 47 LONE STAR RESTAURANT — 51 NARU RESTAURANT AND LOUNGE — 57 OPA! A TASTE OF GREECE — 59 PURE OCEAN — 63 SCARLET — 67 & 99 SOUTHERN PALMS BEACH CLUB — 101 STEAK HOUSE GRILL – ST. LAWRENCE PIZZA HUT — 69 TAPAS — 71 THE CARRIAGE HOUSE POOLSIDE RESTAURANT — 73 THE CLIFF — 77 THE LOBSTER POT — 85 THE RESTAURANT AT THE ANIMAL FLOWER CAVE — 87 THE TIDES RESTAURANT — 93
STEAK HOUSE GRILL – ST. LAWRENCE PIZZA HUT — 69
[ V EGE TA RIA N ]
[ DINNER SHOW ] SOUTHERN PALMS BEACH CLUB — 101
[ SE A FOOD ]
IL TEMPIO ITALIAN RESTAURANT & BEACH BAR — 45
[ JA PA NESE ] ZEN — 95
[ LOBST ER ] LOBSTER ALIVE — 49 THE LOBSTER POT — 85
[ ST E A KS A ND S T E A KHOUSE ] STEAK HOUSE GRILL – ST. LAWRENCE PIZZA HUT — 69
[ MEDIT ERR A NE A N ] CIN CIN BY THE SEA — 37 CORAL REEF CLUB — 39 LONE STAR RESTAURANT — 51 OPA! A TASTE OF GREECE — 59 THE FISH POT — 79
[ SUSHI ] NARU RESTAURANT AND LOUNGE — 57 ZEN — 95
[ TA PAS ] TAPAS — 71
[ ME XICA N ]
CARIBA RESTAURANT & BAR — 29
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Weston, St. James, BB24032, Barbados W. I. Tel.: (246) 432 1159 Fax: (246) 432 2733 E-mail: info@jalbarbados.com
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BARBADIAN CARIBBEAN
MENUINTERNATIONAL.COM
ATLANTIS
FAMOUS FOR ITS SUNDAY LUNCH BUFFET, THE ATLANTIS HAS DEVELOPED A STRONG LOCAL FOLLOWING OVER THE YEARS FOR ITS ABC CUISINE (ALL BAJAN CUISINE). OPENED IN 1884 AND RECENTLY RENOVATED, THIS HISTORIC HOTEL IS GRACEFULLY PERCHED AT THE EDGE OF THE ATLANTIC OCEAN, IN THE MIDST OF THE MOST PICTURESQUE AND PERHAPS THE MOST PHOTOGRAPHED PART OF BARBADOS.
THE ATLANTIS HOTEL TENT BAY ST. JOSEPH (246) 433-9445 / 433-7180 / 266-5757
LOCATE US N˚ 1 ON MAP PAGE 105
WWW.ATLANTISHOTELBARBADOS.COM
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Sample menu...
[ STARTERS ] — Breadfruit and Parmesan-herb Balls — 20.00 red onion jam and lemon oil — Tomato Risotto Croquette — 22.00 sun-dried tomatoes, green peas, mozzarella cheese and garlic aÏoli — Cassava-fried Calamari — 28.00 breaded in cassava flour, served with pepper mayonnaise — Pickled Conch — 28.00 diced sweet potatoes and pickled vegetables — Roasted Butternut Squash and Quinoa Salad — 28.00 Stilton crumbs, radish, honey-roasted apple dressing — Curry-marinated Scallops — 32.00 coconut cream-styled cauliflower and golden apple chutney — Atlantis Flying Fish Cobb Salad — 34.00 grilled flying fish, diced Cheddar, grilled breadfruit, marinated mushrooms and bacon bits — Duo of Crab — 36.00 classic crab cake and beer-battered soft-shell crab, frisée salad, sweet chilli dressing and mango salsa —
[ MAIN COURSES ] — Create Your Own Pasta — regular 32.00 — add chicken 45.00 — add vegetables 46.00 — add seafood 49.00 penne OR linguine, basil pesto and mixed tomatoes OR garlic cream and spinach
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.
DININ G : Indoors – Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual BA R: Yes
— West Indian Curry — vegetables 40.00 — chicken 43.00 — goat 45.00 spiced basmati rice or dhal puri skins, mango chutney — Atlantis Pepperpot — 45.00 rice and peas, steamed market vegetables — Tent Bay Chicken Pot Pie — 45.00 garden salad and garlic crostinis — Catch of the Day — 48.00 organic citrus-infused leaves, chef’s daily sauce and/or salsa and your choice of fries, breadfruit chips or saffron risotto — Grilled Organic Local Crayfish and Jumbo Prawns (subject to availability) — Price per pound: 48.00 served with lemon-herb butter, lemon wedges and salad — Duo of Chilli-sautéed Shrimp and Mussels — 50.00 basmati rice, Thai chilli, olive oil, white wine, snow peas, baby corn, mussels — Marinated Flat Iron Steak — 55.00 hand-cut fries, vegetables and herb jus —
[ BUFFE T ] — Bajan Buffet (reservations required) — Wednesday buffet 70.00 — Sunday buffet 90.00 enjoy our sumptuous Bajan buffet on Wednesdays and Sundays — We feature a great breakfast buffet every last Sunday of each month priced at $45.00.
PA RK IN G : Yes BRE A K FAS T: 8:30 to 10:30 a.m., Monday to Sunday L U N C H : 12:00 noon to 3:00 p.m., Monday to Sunday
DIN N ER: 5:30 to 8:30 p.m., Monday to Saturday BA R: 10:30 a.m. till..., Monday to Sunday
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L’AZURE
CARIBBEAN I N T E R N AT I O N A L
FAMOUS FOR ITS SEAFOOD AND PANORAMIC VIEWS OF THE ATLANTIC OCEAN, L’AZURE RESTAURANT AT THE CRANE PREPARES A TEMPTING RANGE OF CLASSIC INTERNATIONAL DELICACIES. FROM SOUP TO SEAFOOD AND MOUTHWATERING DESSERTS, L’AZURE IS ALWAYS INTENT ON ENHANCING ITS LONG-HELD REPUTATION FOR ELEGANT DINING. THE ATMOSPHERE SPEAKS OF ELEGANCE AND BEAUTY BOTH ON THE TERRACE OR INSIDE. ON SUNDAYS, L’AZURE IS A POPULAR SPOT FOR THE WONDERFUL GOSPEL BREAKFAST WITH LIVE CARIBBEAN GOSPEL MUSIC, FOLLOWED BY A TRADITIONAL BARBADIAN SUNDAY LUNCH BUFFET WITH STEEL-PAN ENTERTAINMENT.
THE CRANE RESORT CRANE ST. PHILIP (246) 423-6220
LOCATE US
WWW.THECRANE.COM
N˚ 2 ON MAP PAGE 105
dining@thecrane.com
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Sample menu...
[ APPE TISERS ] — Grilled Vegetable Délice — 24.00 with fresh basil coulis — Fricassée of Escargots and Mushrooms Flambée — 30.00 with cognac — Blue Swimmer Crab Cake — 31.00 with cucumber relish and chilli mayonnaise — L’Azure Salad — 34.00 with salted cod, olives, tomatoes, onions, peppers, boiled egg and potatoes — L’Endive, Bouquet Blue Cheese and Walnut Salad — 36.00 with an aromatic mustard dressing — Yellowfin Sushi Tuna Tartare — 49.00 with tamarind coulis — Island Lobster Tail Salad — 57.00 with pineapple salsa and citrus coulis —
[ ENTRÉES ] — Four-hour Braised Short Ribs — 54.00 on potato mash with spicy Bajan cherry and red wine sauce — Grilled Marinated Salmon — 60.00 on ratatouille with lemon and thyme oil — New Zealand Rack of Lamb — 72.00 on garlic-potato mash and asparagus with a balsamic-merlot sauce
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.
DININ G : Indoors – Outdoors S ERV IN G: Breakfast – Lunch – Tea – Dinner AT T IRE : Elegantly casual BA R: No
— Shrimp Indochine — 60.00 on raspberry rice and wasabi coulis — Chicken Cordon Bleu — 61.00 on fettuccine with creamy mustard sauce — Prime-aged Rib-eye — 82.00 10-oz. maître d’hôtel beef steak — Filet Mignon — 85.00 10-oz. beef steak crusted with black pepper — L’Azure Bouillabaisse — 85.00 classic seafood stew with lobster, scallops and shrimp — L’Azure Surf and Turf — 88.00 8-oz. beef steak with 4-oz. lobster tail — ‘La Plume’ Veal Chop — 92.00 —
[ DESSERTS ] — Roasted Pecan Bread Pudding — 18.00 served with Crisma rum cream — Rum and Raisin Cheesecake — 20.00 served with coconut ice cream and calypso coulis — Crunchy Banana Spring Rolls — 20.00 drizzled with vanilla sauce and served with caramel ice cream — East Meets West Trio Selection — 25.00 taster’s platter of cheesecake, sticky rice and banana spring roll —
PA RK IN G : Yes BRE A K FAS T: 7:00 to 11:00 a.m., Monday to Sunday L U N C H : 12:30 to 3:00 p.m., Monday to Sunday
T E A : 3:00 to 6:00 p.m., Monday to Sunday DIN N ER: 6:30 to 9:30 p.m., Monday to Sunday
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CAFÉ SOL
MEXICAN
MEXICAN GRILL AND MARGARITA BAR
BARBADOS’ ORIGINAL MEXICAN RESTAURANT NOT ONLY SERVES GREAT TEX-MEX-STYLE FOOD BUT ALSO IS ONE OF THE LIVELIEST PLACES ON THE ISLAND. LOCATED AT THE GATEWAY OF ST. LAWRENCE GAP, CAFÉ SOL DRAWS VISITORS AND LOCALS ALIKE WHO ENJOY THE LAID BACK AND INFORMAL ATMOSPHERE. HERE YOU CAN LISTEN TO HOT LATIN MUSIC WHILE SIPPING YOUR FAVOURITE COCKTAIL AND ENJOYING SPECTACULAR OCEAN VIEWS OF ST. LAWRENCE BAY. IN ADDITION, THERE’S TWO NIGHTLY HAPPY HOURS YOU WON’T WANT TO MISS! CAFÉ SOL BURNS HOT. ENJOY THE HEAT.
ST. LAWRENCE GAP CHRIST CHURCH (246) 420-7655
LOCATE US N˚ 1 ON MAP PAGE 111
WWW.CAFESOLBARBADOS.COM
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Sample menu...
[ APPE TISERS ] Range: 14.00 – 23.00 — Chips and Salsa a traditional way to start a Mexican meal – corn tortillas served with our salsa (made fresh daily) — Cheese Nachos a plateful of crunchy tortilla chips topped with our zesty three-cheese sauce, served with a spicy salsa — Chunky Chilli a hearty bowl of spicy chilli served with crunchy tortilla chips for dipping, available mild or wild! — Jalapeño Fish Cakes deep-fried fresh shrimp cakes, spiced with jalapeño, served with a spicy Tapatío dip —
[ ME XICAN MAINS ] Range: 34.00 – 48.00 — Flat Iron Fajita Sizzlers brought to your table sizzling hot with soft flour tortillas and sides of pico de gallo salsa, iceberg lettuce, Cheddar cheese and sour cream... make them however you like them!!! grilled steak — grilled seasonal chicken breast — grilled shrimp — grilled seasonal veggies
— Burritos your favourite filling served in a soft flour tortilla with crisp iceberg lettuce, fresh salsa, cheese and beans, topped with sour cream, guacamole and our zesty cheese sauce, served with a Spanish rice and refried beans beans, rice and cheese — marinated chicken — spicy beef — pork carnitas — chargrilled steak — flame-grilled shrimp — grilled market veggies —
[ COCK TAILS ] — Sol Sangria — 12.50 a refreshing blend of red wine, triple sec, fruit juices and Sprite — White Lightning Sangria — 12.50 white wine with a dash of vodka, raspberry and fruit pieces — Margaritas — 14.00 choices of traditional lime, wild berry-mint, coconut-pineapple, peach-orange, orange-vanilla cream, etc. — This is just a short sample of our extensive menu which also includes many more Mexican favourites, tasty side dishes, exotic cocktails and delicious desserts. We also have a ‘gringo’ menu featuring burgers, grilled chicken and more non-Mexican food for the less adventurous.
All prices are in Barbadian dollars and include government value added tax. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Lunch – Dinner AT T IRE : Relaxed BA R: Yes PA RK IN G : Yes
L U N C H : 11:30 a.m. to 5:00 p.m., Tuesday to Sunday DIN N ER: 5:00 p.m. until late, Monday to Sunday
H A P PY H O U R S 2 FO R 1: 5:00 to 7:00 p.m. and 10:00 p.m. to 12:00 midnight, nightly
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Michael Harrison — Executive Chef
INTERVIEW
ELEVATING CARIBBEAN CUISINE b y — JOANNA FOX
Every chef has at least one dish that stands out in their mind as the one that made them fall in love with food. It’s the meal they dream about after a long week of work and the one that they can taste when they close their eyes. It’s that special food they strive to recreate their whole lives, trying to prepare it just like they remembered. It’s usually something their mother made, or grandmother, or sister, and they can tell you exactly how it was put together, step by step, like they can see it happening in their minds.
Chef Michael Harrison’s earliest and fondest food memories involve cooking with his aunt. It was always on a Sunday, the day of the week when families in Barbados gather together for their biggest meal. His aunt would put Harrison in charge of making the salads, cooking the vegetables or frying the chicken. Harrison always had to help her out in the kitchen before he was allowed to go play outside with his friends. Despite being teased reluctantly about his “girly” habits by the kids in his neighbourhood, Harrison didn’t care. He was already hooked.
For Michael Harrison, the executive chef of Camelot Restaurant at Cobblers Cove in Barbados, this dish is buck-pot pork. A buck pot is a Bajan term for a cast iron pot that you can basically cook anything in, and when I ask Harrison, who was born and raised on the island, to describe this dish, his voice fills with enthusiasm.
By the time Harrison was 13-years old, he was preparing entire meals for his whole family. He would make everything from the macaroni pie to the salads, vegetables, pork and chicken. One day his cousin told him that he should really consider going to cooking school and just like that, the seed was planted.
“My aunt used to show me how to make this pork that’s flavoured overnight with lots of herbs and seasoning and cooked in a buck pot with a little butter and water. You let it go for a really long time, making sure it browns on all sides, and when you finish with it, it becomes golden brown and all the meat just falls right off the bone. It has to be the tastiest dish. I used to just eat the fat and the bacon… Oh man! I can still taste it now. Those buck pots are very difficult to find nowadays and my aunt had this pot for years and years so it was all worn-in and used to cook the best. I still can picture it now, up to this day”.
After completing a two-year program at the local Barbadian hospitality institute, Harrison began his culinary career. Ironically, one of his first jobs was working at Cobblers Cove, but not as a cook, as a waiter, while he waited for a position to open up in the kitchen. When it finally did, all his co-workers thought he was crazy to leave the front of house, a position that paid twice as much as a cook. Just like the kids who made fun of him cooking as a child, Harrison shrugged them off and began work in the kitchen. The chef saw something special in Harrison and took him under his wing. Harrison swiftly moved up in the ranks and was taken along to do promotional
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events in the United Kingdom. “When I arrived in Europe and I saw the respect the chefs had for food and for the kitchen and for people in authority, I said to myself that if ever I were to become anything in this profession, this is the place that I have to be”. It didn’t take long for Harrison to want to travel and experience the greater culinary world so he got a job with Michel and Albert Roux at Le Gavroche in London. For Harrison, getting the job was the easy part, getting to London was a bit more complicated. “In order to get there, I had to sell everything I owned. I sold my cds, my clothes, I sold anything that anyone would buy just to get on that plane. I arrived at Gatwick airport with £99 (160 USD) to my name. I was so naïve”. Once Harrison realized that such a small sum of money wouldn’t get him very far in one of the most expensive cities in the world, he did what any young person on their own for the first time would do. He panicked. In order to survive, he needed at least £400 (630 USD) for food and shelter. Unsure of who to turn to, he approached the only person he knew: chef Michel Roux. “I said ‘Chef, I’m having a bit of a challenge at paying my way, I need an advance on my salary’. He looked at me, didn’t even blink an eye, said ‘no problem’, and gave me the money. At the end of the month, when the time came to repay him, he
told me not to worry about it. I will never, ever forget that. That’s where my career really started”. That gesture of faith and kindness enabled Harrison to not only survive in London, but to thrive under the watchful eye of Roux, who eventually became the single most influential man in Harrison’s career. Under his mentorship, Harrison learned to become the unique and talented chef he is today. When Harrison finally returned to Barbados, he took a position at the very place his career had started all those years ago: Cobblers Cove. Harrison now had a clear vision of what he wanted to represent with his style of cooking at their signature restaurant, Camelot, and he was the man in charge. He was now the executive chef. “At Camelot, what I try to bring that’s unique is a part of my culture, a part of my childhood, from my aunt and from other people who influenced me along the way. I’ve been able to create Caribbean cuisine from what I’ve been taught from my travels and have combined that knowledge with ingredients that are indigenous to Barbados and the Caribbean. Then I present these reimagined dishes in a more contemporary way”. What Harrison is trying to do with his food at Camelot is make the restaurant known for utilizing ingredients either grown or produced on the island. He recently received an entire cow and
sheep from a local farmer and was able to create dishes for the restaurant using the nose-to-tail philosophy that is now becoming the norm. “It was amazing! It really opened my eyes and gave me a new love and passion for using more local ingredients We got the whole animals in and used certain parts for certain things. Talking to the guests about it afterwards, it showed me even more that that is something people want to eat more of. My goal is to really make the cuisine at Camelot more contemporary Caribbean. That’s my style of cooking”. When it comes down to it, Harrison not only wants to use local items, he wants to use them in a way that reflects his history, his culture, his experience and his understanding of Barbadian, and Caribbean cuisine. He wants to use his talents and the ingredients around him to elevate the local, traditional ways of preparing and serving the food he grew up eating. It’s been a long journey for Harrison, from helping his aunt in the kitchen and watching her make buck-pot pork as a child, to today, where he is the only Bajan-born executive chef in a 5-star restaurant on the island. If there’s one thing that’s for certain, once this very talented man sets out to do something, nothing seems to stand in his way.
COBBLERSCOVE.COM COBBLERS COVE — ROAD VIEW — SPEIGHTSTOWN — ST. PETER — (246) 422-2291 Ext. 5106
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CAMELOT
CONTEMPORARY CARIBBEAN
RESTAURANT
LOCATED ON THE WEST COAST OF BARBADOS, COBBLERS COVE IS A BEAUTIFUL BOUTIQUE HOTEL THAT COMBINES OLD ENGLISH ELEGANCE WITH CARIBBEAN CHARM. POPULAR AMONG LOCALS AND GUESTS ALIKE, THE CAMELOT RESTAURANT IS THE HEART OF THE HOTEL AND IS ONE OF THE BEST RESTAURANTS IN BARBADOS. CHEF MICHAEL HARRISON’S MENU SHOWCASES FRESH LOCAL INGREDIENTS IN ELEGANT SUMPTUOUS DISHES, COMPLEMENTED BY A WELL-CRAFTED WINE LIST THAT ENSURES GUESTS WILL ENJOY THE PERFECT PAIRING TO CAMELOT’S INCOMPARABLE GOURMET CUISINE.
COBBLERS COVE ROAD VIEW SPEIGHTSTOWN ST. PETER (246) 422-2291 Ext. 5106
LOCATE US
WWW.COBBLERSCOVE.COM
N˚ 3 ON MAP PAGE 105
reservations@cobblerscove.com
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Sample menu...
[ CONTEMPOR ARY CARIBBE AN CUISINE SPECIALS ] — Split Pea and Ham Soup — 30.00 baked honey-glazed ham Or Octopus and Avocado Salad — 45.00 baby leaves and cherry tomatoes — Pan-fried Herb-marinated Wahoo — 80.00 grilled vegetables, yams, dill sauce Or Grilled Bajan Lobster with Garlic Butter — 130.00 christophene, broccoli, carrots and green bananas — Strawberry Semifreddo — 35.00 melon salsa —
[ STARTERS ] — Sautéed Green Asparagus, Poached Free-range Eggs* — 45.00 Béarnaise sauce and shaved Parmesan — Smoked Chicken Breast “Vol-au-vent” — 50.00 wild mushroom sauce — Seared Yellowfin Tuna — 55.00 lemon dipping sauce, sour cucumber, green pea purée — Lobster and Melon Tasting — 60.00 poached lobster and melon salsa, petit lobster cappuccino and lobster salad with grilled watermelon — Pan-fried Foie Gras with Vanilla Apples — 65.00 truffle potatoes, microgreens, merlot jus —
[ MAIN COURSES ] — Eggplant, Dried Tomatoes and Spinach Risotto* — 70.00 mascarpone cheese, herbs and rustic Parmesan crisp — Smoked Duck Breast Paired with Confit Duck Leg — 80.00 pineapple sweet potato, bok choy and saffron-pear chutney — Barker’s Fresh Daily Seafood Catch — 80.00 basil-infused potatoes, garbanzo bean purée, parsley-ginger carrots — Olive-crusted Red Snapper — 85.00 cinnamon-dusted plantains, semi-confit tomatoes, spinach and leek, pink peppercorn sauce — Oven-roasted Angus Beef Tenderloin Morel Sauce — 125.00 butternut squash purée, crushed bacon and fingerling potatoes, christophene —
[ DESSERTS ] — Rum and Raisin Crème Brûlée — 35.00 Florentine cookies — Coconut Bread Pudding — 35.00 Bailey’s ice cream, mixed berry coulis — Chocolate Marquise — 40.00 caramel sauce, pistachio emulsion — Spiced Guava Soufflé (please allow 20 minutes) — 40.00 candied pistachios, vanilla ice cream — * Vegetarian dishes.
All prices are in Barbadian dollars and include a 10% service charge and government value added tax. Prices and menu items are subject to change.
DININ G : Outdoors – Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Elegantly casual
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 7:30 to 10:10 a.m., Monday to Sunday
L U N C H : 12:30 to 2:30 p.m., Monday to Sunday DIN N ER: 6:30 to 9:30 p.m., Monday to Sunday
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beauty in the details.
#24 BROAD STREET • ALMOND BEACH VILLAGE • CAVE SHEPHERD, BROAD STREET GRANTLEY ADAMS INTERNATIONAL AIRPORT • HARRISONS, BROAD STREET • HILTON BARBADOS RESORT SANDALS BARBADOS • SUNSET CREST • THE BRIDGETOWN CRUISE TERMINAL THE CRANE RESIDENTIAL RESORT • VISTA MALL TAX FREE & DUTY FREE
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Glen Bent — Chef / Owner
INTERVIEW
Q&A WITH CHEF/ OWNER GLEN BENT OF CARIBA b y — JOANNA FOX
Cariba is without a doubt one of the most delicious, charming restaurant experiences in Barbados. Just off Highway 1 on the scenic West Coast of the island, Cariba is located on a quiet residential side street surrounded by the lush Bajan foliage. With this restaurant, there are no sea views or valet parking, torch lit dining rooms or brigade of cooks, but as chef Glen Bent explains, the proof is on the plate. Owned and operated by Bent and his lovely wife, Faye, Cariba offers an authentic taste of the Caribbean with a slight Asian influence. The endearing setting, a converted chattel house, is the perfect warm atmosphere to enjoy Bent’s thoughtful take on Caribbean food. We sat down with the extremely talented Bent to talk about everything from Cariba and cooking to Barbados and breadfruit. How did Cariba come to be? It all started 7 years ago. Actually, first my wife and I started out as a catering business and we wanted to expand so we needed a location. When we found this place, we wanted to refurbish it because it’s a chattel house and all the windows are open so people just assumed the business was open. We kept getting asked when were going to be serving lunch and dinner. That was never our intention at that stage. Once we got asked enough times, we thought that maybe that’s the direction we should be heading into, so that’s what we did.
Where are you and your wife from? My wife is from here but I’m from Yorkshire, England. It’s in the north, Huddersfield, to be exact, which is closer to Manchester. My parents are Jamaican, so I’m originally from the Caribbean. What brought you here? Well, it really wasn’t an ambition to come here but as you travel as a chef, one thing seems to lead to another. When I left home I went to London and did the whole London thing, working in hotels. After spending three years in London I went to Brussels, Belgium, where I worked in a hotel. While in Brussels I met a Japanese chef and he enabled me to actually go and work in Japan. That’s when you start to get all these strings to your bow and you become more marketable. After Japan I went to St. Moritz, Switzerland, and then I was finally offered the opportunity to come to the Sandy Lane Hotel here in Barbados. I was hired as the executive sous-chef (second chef) and I think a lot of that was predominantly to do with my Asian cuisine background. There I met my wife, and the rest, as they say, is history. What brought you to the food that you serve here at Cariba? It fits, I mean, it fits the island. A lot of what we do is Caribbean inspired but I didn’t want to forget the trail that I followed to get here, so we do incorporate some Asian influences. I wouldn’t say
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that it’s traditionally Caribbean and we don’t say it’s Bajan because we want to have a wider footprint, a wider umbrella to work under. We’ve got everything from Guyana to Puerto Rico so it gives you a wider scope to do different things. What kind of ingredients do you use? When it’s a small business, and because it’s a small island, there is a lot of importation. We want to import as little as possible here at Cariba. It works out fresher, it works out cheaper and it works out tastier. We try to bring as many influences to the table, but the majority of what we do here is from the island. What are some of your favourite dishes? The curries. They’re definitely Caribbean but also have the influences of Asia. Actually the restaurant name is the combination of the Caribbean and Asia: we called it Cariba, to incorporate both. I think that these curry dishes would sit as easily in Barbados as they would in Jamaica, as they would in Thailand or Indonesia. They seem to be our most popular seller. What is grown locally here in Barbados? Basically if you went to any market you would see a lot of cucumber, tomatoes, pumpkins and squash, a lot of mixed leaves and a lot of fresh herbs. We are an island so a lot of fish is local: kingfish, mahi-mahi, snapper, tuna, and swordfish. It’s also a good island for rearing chicken and pork, but not so much beef. There are lots of what we call ground provisions as well: sweet potatoes and yams. Then you have plantain, bananas, cassava, those kinds of root vegetables; we also have breadfruit.
Can you explain what breadfruit is? It’s kind of like asking what a potato is! It’s a starch. It’s a big green ball and the meat is very starchy. What people generally do is put it in foil with some butter and some salt and roast it on a fire on the beach. But there are also techniques where you do treat it as a potato: you can make chips with it, you can make a mash, you can stuff it with crab; there are many different techniques you can use for breadfruit. When you’re not working, where do you like to eat? I wouldn’t really say that for me there is one standout place. More often than not, after six or seven days here, it’s more family-style food at home: sometimes a BBQ outside in the back patio, just nice and easy with big salads and a little grilling.
Chattel House: A chattel house is something uniquely Barbadian and can be seen all over the island. The word ‘chattel’ means moveable and that’s exactly what these houses were: they were made out of wood without nails and were set on blocks so they could easily be moved from one location to another. They were designed back in the plantation days when the owners of the chattel homes often did not own the property the homes were on as well. If the homeowners needed to move, they simply took down their house and moved it to a new location. A lot of Barbadians built additions to their chattel homes so they gradually got bigger, with several different levels and rooms, and eventually became permanent structures.
The atmosphere here is great, how would you describe it? We like to describe it as something homey, cozy and unpretentious. People can relax here. What we try to do here is compete on the plate. So you’re not going to get valet parking and crystal chandeliers, but obviously when it comes down to what we put on the plate, we have to compete. I think we are very authentic and very homey. Quality. That’s the point I really want to highlight. Some people think because we’re not on the beach, they don’t see the flames at the restaurant or half a kilometre driveway, that we might not be their thing. But when people do venture here and discover what we’re about, I think they really enjoy it.
C A R I B A R E S TA U R A N T. C O M #1 CLARKE’S GAP — DERRICKS — ST. JAMES — (246) 432-8737
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ASIAN CONTEMPORARY CARIBBEAN SEAFOOD
MENUINTERNATIONAL.COM
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.
#1 CLARKE’S GAP DERRICKS ST. JAMES (246) 432-8737
LOCATE US
WWW.CARIBARESTAURANT.COM
N˚ 1 ON MAP PAGE 106
info@caribarestaurant.com
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Sample menu...
[ STARTERS ] Range: 20.00 – 35.00 — Home-made Soup of the Day with bread and butter — Thai Chicken Satay with cashew nuts and mango sauce on a carrot, alfalfa and coconut salad — Caribbean Tropical Shrimp Cocktail with local vegetable chips — Crispy Flying Fish on a local vegetable salad with a Bajan hot pepper, lime and butter sauce — Assorted Seasonal Leaves with cherry tomatoes, olives, deep-fried Brie and a golden apple vinaigrette — Lobster, Shiitake Mushroom and Pineapple Spring Rolls with a sweet chilli and coriander dipping sauce —
[ MAINS ] Range: 48.00 – 75.00 — Today’s Catch with Asian spices, served on stir-fried vegetables with basmati rice and a carambola sauce — Grilled Swordfish on Breadfruit Gratin with roasted vegetables, crab fritter and a tomato-thyme sauce
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.
DININ G : Indoors – Outdoors S ERV IN G: Lunch – Dinner AT T IRE : Elegantly casual
— Shrimp Curry with coconut rice, herb flatbread and mango chutney — Blackened Sirloin Steak with grilled vegetables, spicy fries, panko-coated onion rings and an aged rum sauce — Coconut-coated Chicken Breast with grilled plantain, guava-glazed barbecued shrimp and vegetable spring rolls — Caribbean Five-spice Pork Chop on crushed sweet potatoes with a tamarindmolasses sauce and vegetable parcel —
[ DESSERTS ] Range: 12.00 – 24.00 — Bread and Butter Pudding with home-made ice cream and a caramel-rum sauce — Chocolate Truffle Cheesecake — Banana Spring Rolls with home-made vanilla ice cream and caramel sauce — Fresh Fruit Salad with seasonal sorbet — A Selection of Home-made Ice Creams —
BA R: Yes PA RK IN G : Yes L U N C H : 12:00 noon to 3:00 p.m., Monday to Friday (high season)
DIN N ER: 6:00 to 9:30 p.m., Monday to Saturday (low season) and Monday to Sunday (high season)
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CARIBBEAN I N T E R N AT I O N A L SEAFOOD
MENUINTERNATIONAL.COM
CHAMPERS
WINE BAR & RESTAURANT
AS ONE OF THE PREMIER RESTAURANTS ON THE SOUTH COAST, CHAMPERS IS KNOWN FOR ITS CONSISTENTLY GREAT FOOD AND OFFERS TRUE VALUE. WITH A LIVELY, VIBRANT CARIBBEAN DESIGN AND ATMOSPHERE, CHAMPERS DELIVERS THE ROMANCE OF WATERSIDE DINING IN ITS GAZEBO OR ON THE OPEN-AIR TERRACE. AIR-CONDITIONED COMFORT IS ALSO AVAILABLE AT LUNCH IN THE UPSTAIRS DINING ROOM. FOR YOUR CONVENIENCE AND SAFETY, THEY HAVE A PRIVATE CAR PARK SUPERVISED BY A PARKING ATTENDANT DURING BUSINESS HOURS. IF ART IS YOUR PASSION, TAKE A MINUTE TO BROWSE THE CAPTIVATING WORKS OF ART IN THEIR “ON THE WALL” ART GALLERY CURATED BY VANITA COMISSIONG.
SKEETES HILL CHRIST CHURCH (246) 434-3463 / 435-6644
LOCATE US
WWW.CHAMPERSBARBADOS.COM
N˚ 1 ON MAP PAGE 110
champers@champersinc.com
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Sample menu...
[ TO START ] — Spinach Salad with Romaine Hearts — 29.50 apples, toasted almonds, garlic vinaigrette and crumbled blue cheese — Camembert (please allow 15 minutes preparation time) — 37.00 baked in puff pastry with spiced apples — Shrimp and Mango Salad — 38.00 with a mango vinaigrette — Poached Calamari Salad — 38.00 marinated with green onions and a zesty lemon-pepper vinaigrette — Scottish Smoked Salmon — 38.00 accompanied by a petite salade, toast and a caper remoulade — Pan-seared Calves’ Liver — 38.50 resting on a bed of merlot-braised cabbage, accompanied by a blue cheese crostini, roasted grapes and a caramelised onion jus — Caramelised Sea Scallops — 39.00 set on a nest of rice noodles and vegetables, tossed in a ginger beurre blanc —
[ MAIN COURSES ] — Pan-roasted Breast of Chicken — 44.00 with a garden salad — Ricotta-stuffed Tortellini — 55.00 with a creamy Chardonnay and spinach sauce, Creole eggplant and Parmesan cheese — Parmesan-crusted Barracuda — 65.00 served with mash, seasonal vegetables and a wholegrain mustard sauce
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% for parties of 10 or more. Prices and menu items are subject to change.
DININ G : Indoors – Open-air S ERV IN G: Lunch – Dinner AT T IRE : Elegantly casual BA R: Yes
— Spiced Pork Tenderloin — 68.00 served with garlic mash, grilled vegetables and a caramelised apple sauce — Sautéed Prawns — 69.50 in a Thai red curry and coconut sauce, served with jasmine rice and vegetables — Grilled Sea Scallops — 76.00 served with risotto primavera and a tomatofennel coulis — Medley of Seafood Pasta — 79.00 lobster, shrimp and half-shell mussels, tossed in a Champagne and pesto cream — Herb-crusted Rack of Lamb — 95.00 served with mash potatoes and broccoli florets, complemented with ratatouille, mint and port jus — Grilled Filet of Beef Tenderloin — 99.00 served with garlic mash, seasonal vegetables, cognac and mustard cream —
[ DESSERTS ] — White Chocolate Cheesecake — 22.00 with a strawberry coulis and vanilla ice cream — Champers Coconut Pie — 22.00 served with coconut ice cream — Double Chocolate Brownie — 22.00 with pecans, served with vanilla-cream sauce and ice cream — Warm Bread Pudding — 22.00 with Bajan rum sauce and ice cream —
PA RK IN G : Yes L U N C H : 11:30 a.m. to 3:30 p.m., daily except Saturdays
DIN N ER: 6:00 to 9:45 p.m., Monday to Sunday
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BARBADIAN CARIBBEAN EUROPEAN
MENUINTERNATIONAL.COM
CHEZ MAX RESTAURANT
CHEF MAX BENZ PROUDLY INVITES YOU TO CHEZ MAX, BARBADOS’S COSY OCEANFRONT FINE DINING SENSATION. CHEF MAX’S LOVE OF GOOD FOOD INFUSED WITH ISLAND FLAVOURS IS ON DISPLAY IN A EUROPEAN MENU WITH A BAJAN TWIST. THE RESTAURANT IS LOCATED RIGHT ON THE BAY, AT THE CORNER OF ST. LAWRENCE GAP, AND OFFERS A LOVELY ROMANTIC SETTING TO ENJOY A FABULOUS MEAL.
EXCHANGE COTTAGE ST. LAWRENCE MAIN ROAD WORTHING CHRIST CHURCH (246) 427-2433
LOCATE US N˚ 2 ON MAP PAGE 111
WWW.CHEZMAX-BARBADOS.COM
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Sample menu...
[ STARTERS ] — Coconut-curry Shrimp — 25.00 on a cornmeal cou-cou cake with a hint of white chocolate — Conch Fritters (6) — 25.00 with a spicy chilli sauce — Tri-pepper Salad — 25.00 with feta cheese and a balsamic vinaigrette — Island-style Lobster Cake — 26.00 on a spicy shrimp-cream sauce — Calamari — 27.00 with a roasted red pepper dip — Mussels Marinara — 28.00 spicy tomato and pepper sauce —
[ SOUPS ] — Cream of Roasted Butternut Squash — 20.00 with a hint of dark chocolate — Fish Chowder with Fried Leeks — 26.00 —
[ MAIN COURSES ] — Tempura-battered Kingfish — 58.00 with a tropical fruit salsa and roast potatoes — Caribbean Chicken Cordon Bleu — 58.00 stuffed with ham, mango and mozzarella cheese, served with potato and vegetables
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.
DININ G : Open-air (oceanfront) S ERV IN G: Dinner AT T IRE : Elegantly casual
BA R: Yes PA RK IN G : Yes
— El Tiburón (the shark) — 59.00 grilled and served in a banana leaf with basmati rice and a fruit salsa — Pink Peppercorn-crusted Red Snapper — 63.00 with a spicy tomato salsa, orange-scented rice and toasted almonds — Braised Boneless Lamb Roast — 67.00 with an Asian five-spice sauce, potato mash and vegetables — Wienerschnitzel — 67.00 breaded pan-fried pork tenderloin with French fries and a small salad — Island-style Curried Shrimp — 69.00 with coconut and bananas on a bed of basmati rice — 8-oz. New York Steak — 76.00 with onion rings and herb butter, potato or basmati rice and grilled vegetables —
[ DESSERTS ] — Frozen Tiramisu — 25.00 with a chocolate-ginger sauce — Caramel Cheesecake — 25.00 with a light white chocolate cream — Kiki’s Chocolate Cake — 25.00 gluten-free with a creamy dark chocolate frosting —
DIN N ER: 6:00 to 10:00 p.m., closed Mondays
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INTERVIEW
A BARBADIAN TAKE ON MEDITERRANEAN CUISINE b y — JOANNA FOX
Here’s something to know about Barbados: the roads are really narrow. Like, pretty scary on some turns, especially when there’s a big bus coming at you, narrow. Like, there goes your wheel, straight into a rain gutter, narrow. Like, white knuckled, you’ll need a stiff drink when you get to your destination, narrow. On the plus side, you’ll get used to it. Another bonus is that if you rent a car while you’re there, chances are it will be a small one. In my case, a picante: a bright canary yellow Kia Picante to be exact.
Larry Rogers — Executive Chef / Owner
Now don’t get me wrong, I loved my peppy, petite rental car, but when I drove up to the smooth, sleek stone walls that led to the entrance of the über chic restaurant Cin Cin by the Sea in my bright yellow Kia, I felt a pang of self-consciousness. As I bashfully gave my car keys to their valet, he joked that my car was so bright, they wouldn’t have any trouble finding it for me when I left. That’s not the only reason they’ll be able to find it, I thought.
“Maybe when I leave we can upgrade?” I said hopefully. “I wouldn’t mind a bright yellow Ferrari”. “No problem ma’am” he replied with a big grin. Ah, but how first impressions can be deceiving! How little I knew, as I learned that evening, that Cin Cin is so far from being the kind of place where what car you drove would ever matter. But I digress. Let’s go back to the beginning. As I walked into the restaurant, unsure of what to expect, I was immediately greeted by co-owner and executive chef Larry Rogers who, smiling and holding a glass of wine, swept me across the room and out onto the stunning terrace. In total awe of the view, I was truly speechless. “We wanted something different,” Rogers explained. “Rather than the neo-colonial style that everyone else has, we wanted something contemporary because that was the style of food I wanted to do.”
Contemporary, it certainly is, but Cin Cin is a lot more than that. For starters, it’s stunning: the restaurant is glass and wood and ocean and sky. It’s perfectly minimal with grays and whites and shades of blues; all natural hues, very tasteful and subdued. It feels like the organic extension of the setting: spacious and airy, fresh and clean. This is the kind of place you could equally sip or splurge; have a modest meal or live large and really splash out. This duality is something really quite exceptional because in Barbados, places like this don’t really exist. Or at least, they didn’t until Cin Cin came on the scene and Rogers and his wife Michelle shook things up. As Rogers and I sit at one of the twelve tables that are on the rail, directly overlooking the ocean and sip a glass of perfectly chilled rosé, I start to get the feeling that there’s something very special about Cin Cin.
Jeremy Decle — Chef
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“We want to be different. We’re trying to push the envelope”, exclaims Rogers enthusiastically. “It’s a small restaurant community and it doesn’t change too often. We’re probably the more innovative of all of them. We’ve set the bar for a lot of people. We like to be pushed and we’re always changing.” While I sit back and try and take in the reality of this spectacular setting, the sun begins to slip away, piercing through the ocean’s dark horizon and leaving behind fleeting trails of pink, orange and red. Rogers discreetly gives one of his waiters a hand signal and two young men quickly disappear to the far end of the dining room. In very swift movements they begin to pull on leavers that slowly retract the roof over the terrace to reveal the night sky. The next thing I know, we are sitting in the open air, watching the moon come to life. It actually feels like we’re on the deck of a boat. The sound of the waves that lap the shore directly below our table mix in with the bustling din of the restaurant: Cin Cin’s soundtrack. This setting, this restaurant, this style of food – it wasn’t something that just fell into Rogers’ lap. It was the culmination of a lot of hard work, perseverance and the drive to create something new. Born in Barbados, Rogers grew up in New Zealand and began his culinary career in Auckland. In 1988, his sister lured him back to the island with the promise of a bustling tourist destination and plenty of work for a young chef. Rogers came with his then girlfriend Michelle, and she fell in love with the place. “I was like, well, let’s get married, and that was it”, recalls Rogers.
It was then that Rogers and his new wife entered the Barbadian restaurant scene. After many successful years operating a handful of well-loved restaurants on the island, Rogers got throat cancer in 2004. Unsure about his health or future, the couple decided to buy Pisces, a restaurant in a prime location on the lively St. Lawrence Gap. “It’s the only restaurant we’ve ever bought and it was something that my wife could operate during my chemo, not knowing what was going to happen with me. She started that while I had my treatment in New York.” Rogers got through the worst of the cancer and when he came back to Barbados the recession hit the island. Eight restaurants closed in one year: it was not a good time to be in hospitality. When a good friend of Rogers’ announced that he had to close his place as well (which happened to have a prime spot right on the coveted West Coast), Rogers saw an incredible opportunity. Rogers immediately took over the lease and began work on Cin Cin. His Mediterranean vision began to take shape. Despite running out of money halfway through, Rogers got Cin Cin back on track, and persevered despite the obstacles. When Cin Cin finally opened its doors, it was an immediate success. Today, Rogers has three restaurants under a parent company called Chaps: Cin Cin, Hugo’s and Pisces. Although they are all stunning locations, Cin Cin still stands out from the crowd. It not only looks quite different from most places on the island, but the food is adapted to Rogers’ own personal culinary style and preference.
“We describe ourselves as modern Mediterranean. Anything on the shores of the Mediterranean lend themselves to the ingredients we’re getting here so it’s relatively easy to make that fusion. A little Greek and Portuguese, French and Spanish, that type of thing. A lot of people find this style refreshing: it’s more like bistro food. I don’t cut little diamonds out of tomatoes and strategically place them on a plate, it’s a lot more provincial or honest. My style is taking the classics and breathing some fresh air into them. I don’t have anything on the menu I do not eat.” Rogers is also very much in touch with all his clients when they come and dine. Between courses, he gets up from our table and walks around the terrace warmly greeting diners, talking about the menu this evening, a dish they must try or a Burgundy wine he loves. It’s all very genuine and it’s obvious he enjoys what he does immensely. Cin Cin is not just an extension of Roger’s personality, it’s also an extension of his home. As my incredible meal experience at Cin Cin came to an end and I drove away in my (own) car, I realized that it wasn’t at all what I thought it would be. Even though this swish place looked like it could belong on South Beach or in Malibu, or even somewhere on the shores of the Mediterranean, it had a very Barbadian approach that was unmistakable. It’s wasn’t stuffy, or pretentious, and even though it looked very crisp and cool, it was incredibly relaxed and laid back. What Larry Rogers showed me was that it all comes down to attitude and enjoying the simple pleasures in life. So cin cin to you, Mr. Rogers, to a job well done.
CINCINBARBADOS.COM PROSPECT — ST. JAMES — (246) 424-4557
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CIN CIN
MEDITERRANEAN
BY THE SEA
CIN CIN BY THE SEA IS THE HOT SPOT MAKING WAVES ON THE WEST COAST! CIN CIN’S OPENAIR TERRACE IS PERFECT FOR ALFRESCO OCEANFRONT DINING. THE STUNNING BAR-LOUNGE, OVERLOOKING THE CARIBBEAN SEA, IS IDEAL FOR SIPPING COCKTAILS OR ENJOYING A LIGHT BITE IN AIR-CONDITIONED COMFORT. EXECUTIVE CHEF LARRY ROGERS AND YOUNG UPCOMING CHEF JEREMY DECLE CREATE AN ECLECTIC RANGE OF MEDITERRANEAN-STYLE DISHES WITH A CARIBBEAN FLAIR, GUARANTEED TO TANTALISE THE MOST DISCERNING PALATE. THIS IS AN EXPERIENCE NOT TO BE MISSED!
PROSPECT ST. JAMES (246) 424-4557
LOCATE US
WWW.CINCINBARBADOS.COM
N˚ 4 ON MAP PAGE 105
dine@cincinbarbados.com
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Sample menu...
[ BAR BITES ] Range: 12.00 – 25.00 — Fritto Misto — Caponata Bruschetta — Pork Buns — Calamari Fritti — Thin-crust Pizza —
[ APPE TISERS ] Range: 30.00 – 39.00 — Asparagus and Parma Ham Salad with slow-poached egg and potato croutons — Cherry Tomato and Mozzarella Salad with tapenade vinaigrette and basil pesto — Oxtail Risotto with seared bay scallops and white truffle oil — Spinach, Mushroom and Ricotta Ravioli with toasted pine nuts and a creamy tomatobasil sauce — Chilled Seafood Salad escabeche style with capers, red onions, chilli and citrus-herb vinaigrette —
[ MAINS ] Range: 69.00 – 120.00 — Spiced Seared Yellowfin Tuna on grilled Mediterranean vegetables with lemon-caper butter and polenta
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.
DININ G : Indoors – Open-air S ERV IN G: Lunch – Dinner AT T IRE : Elegantly casual BA R: Yes PA RK IN G : Yes (valet parking)
— Seared Fresh King Scallops on Israeli couscous with ratatouille vegetables and lemon-tarragon butter — Braised Short Rib on a leek and roasted garlic purée, spinach and caramelised onions in a sticky jus — Pan-baked Chicken Breast in a pecan crumb, mustard-leek bread pudding, tomato-raisin chutney — Roasted Best End of Lamb in a honey-mustard crust with a creamy polenta and vegetable ragù — Pan-roasted 10-oz. Veal Chop in a mushroom-Madeira sauce, fritto potatoes and green beans — Steak Frites with French fries, onion rings, Béarnaise or green peppercorn sauce — Spiced Seared Atlantic Salmon in a citrus-banana butter, roasted garlic mash and grilled asparagus —
[ DESSERTS ] Range: 21.00 – 29.00 — Chocolate Fondant with coffee crème anglaise and berry coulis — Bread and Butter Pudding with caramelised banana and toffee-rum sauce — Aunt Gloria’s Stewed Guavas with vanilla ice cream — Iced Nougatine Parfait with crème anglaise and berry coulis —
L U N C H A N D DIN N ER: 11:30 a.m. to 11:00 p.m., Monday to Friday DIN N ER: 6:00 to 11:00 p.m., on Saturdays and Sundays
E X P RES S M EN U: 3:00 to 6:00 p.m., Monday to Friday
038
I N T E R N AT I O N A L MEDITERRANEAN SEAFOOD
MENUINTERNATIONAL.COM
CORAL REEF CLUB
CHEF HANCE BANNISTER AND HIS TEAM PROVIDE A HIGH-QUALITY DINING EXPERIENCE AT THIS ATTRACTIVE OCEANFRONT RESTAURANT. GUESTS DINE IN COMFORTABLE WICKER CHAIRS AND ENJOY IMAGINATIVE DISHES CRAFTED WITH FRESH FISH AND LOCAL PRODUCE. HANCE KEEPS ABREAST OF CHANGES IN THE CULINARY WORLD AND AS A RESULT, CORAL REEF, 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.
ST. JAMES (246) 422-2372
LOCATE US
WWW.CORALREEFBARBADOS.COM
N˚ 2 ON MAP PAGE 106
reception.mail@coralreefbarbados.com
039
Sample menu...
[ APPE TISERS ]
[ MAIN COURSES ]
— Tian of Tomatoes, Aubergine and Mozzarella — 33.00 — Minted Watermelon, Feta and Arugula Salad — 33.00 with white balsamic and passion fruit vinaigrette — Carpaccio of Tuna — 38.00 pickled cucumber, green mango and bell pepper salad, orange, coriander and ginger emulsion — Crispy Pork Belly — 38.00 whipped new potatoes, sautéed spinach and Sauternes jus — Seared Atlantic Scallops — 40.00 borlotti bean purée, tomato salsa verde, crisp bacon and herb oil —
— Roasted Breast of Chicken — 76.00 curried chickpeas, Pont-Neuf potatoes, poached asparagus bundles and rosemary jus — Baked Fillet of Mahi-mahi — 80.00 spinach, green beans, cherry tomatoes and confit potatoes drizzled with avocado salsa and chorizo oil — Pan-fried Fillet of Sea Bass — 82.00 miso risotto, spaghetti vegetables, sun-dried tomato and basil oil — Baked Herb-crusted Rack of Choice Lamb — 84.00 dauphinoise potatoes, balsamic-roasted vegetables, crispy fried herbs and minted red wine sauce — Charbroiled Filet Mignon — 90.00 to your preference with horseradish creamed potatoes, seared foie gras, baby carrots, balsamic onions, merlot and black truffle jus —
[ SOUPS ] — Chilled Cucumber — 14.00 with yogurt and dill — Chicken and Sweetcorn Chowder — 16.00 — Cream of Pumpkin — 16.00 with coconut and lemongrass —
All prices are in Barbadian dollars and include service charges and government value added tax. Prices and menu items are subject to change.
DININ G : Indoors S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Elegantly casual EN T ER TA IN M EN T: Live music
[ DESSERTS ] — Deep-fried Filo-wrapped Banana Fritters — 36.00 with banana sherbet, drizzled with golden syrup — Flambéed Fresh Pineapple Slices — 36.00 with Bajan rum and brown sugar, finished with rum and raisin ice cream — Dark Chocolate Ganache Tart — 38.00 crowned with maple-almond ice cream and crunchy praline —
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 8:00 to 10:30 a.m., Monday to Sunday
L U N C H : 1:00 to 2:30 p.m., Monday to Sunday DIN N ER: 7:30 to 9:30 p.m., Monday to Sunday
040
I TA L I A N
MENUINTERNATIONAL.COM
D’ONOFRIO’S TRATTORIA
D’ONOFRIO’S, LOCATED IN THE HEART OF THE CRANE VILLAGE, OFFERS DELICIOUS ITALIAN CUISINE IN AN ELEGANT YET RELAXED ATMOSPHERE. ENJOY A DELECTABLE SELECTION OF ANTIPASTI, SALADS, PASTAS AND SPECIALITY PIZZAS ALONG WITH AN EXTENSIVE SELECTION OF FINE WINES. IF YOU CRAVE BONA FIDE ITALIAN COOKING, D’ONOFRIO’S IS YOUR PORT OF CALL.
THE CRANE RESORT CRANE ST. PHILIP (246) 423-6220
LOCATE US
WWW.THECRANE.COM
N˚ 5 ON MAP PAGE 105
dining@thecrane.com
041
Sample menu...
[ APPE TISERS ] — Napoleon — 22.00 roasted eggplant, portobello, red pepper with a basil coulis — Stagione — 22.00 tossed mixed greens with a honey-balsamic vinaigrette — Rughetta — 24.00 tossed arugula, shaved Parmesan cheese, lemon-olive vinaigrette — Barbina — 26.00 goat cheese cake over mixed greens and strawberry — D’Onofrio’s Antipasto (for two) — 42.00 mushrooms, zucchini, eggplant, red and yellow sweet peppers, garlic pod, prosciutto, tomatoes and a balsamic reduction —
— Chicken Pizzaiolo — 36.00 tomato and Parmesan cheese — Rollatini Gratin — 36.00 eggplant, basil, ricotta cheese and tomato sauce — Penne alla Carbonara — 38.00 local bacon, peas and poached eggs — Tuna Calabrese — 52.00 pan-seared over chilled tomato-olive concassé with a balsamic reduction
DININ G : Indoors – Outdoors S ERV IN G: Dinner AT T IRE : Casual
[ PIZ Z AS ] — Farmers — small 30.00 — large 40.00 goat cheese, tomato sauce, basil, apples — Tuscan — small 35.00 — large 45.00 ham, Italian sausage, pepperoni — Barbadian (spicy) — small 35.00 — large 45.00 salmon, black mussels, calamari, shrimp —
[ DESSERTS ]
[ ENTRÉES ]
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.
— Veal Parmigiana — 54.00 veal Parmesan served with your choice of linguine or scalloped potatoes in tomato sauce — Risotto Pescatora — 62.00 shrimp, mussels, clams and calamari with your choice of tomato or white wine sauce —
— Panna Cotta con Frutti di Bosco — 30.00 panna cotta with berries — Bonet alla Piemontese — 32.00 crushed amaretto cookies and cocoa custard — Tiramisu — 32.00 —
EN T ER TA IN M EN T: Piped music BA R: Yes PA RK IN G : Yes
DIN N ER: 6:00 to 9:00 p.m., Monday to Sunday
042
MENUINTERNATIONAL.COM
DAPHNE’S
M O D E R N I TA L I A N
MODERN ITALIAN FOOD BY THE SEA
THIS GLAMOROUS AND TASTEFULLY DECORATED RESTAURANT FEATURES A MENU INSPIRED BY THE CLASSIC ITALIAN STYLE OF LIVING AND EATING. EACH DISH IS BEAUTIFULLY PREPARED, FOCUSING ON FRESH QUALITY INGREDIENTS. THE STAFF IS ATTENTIVE AND DISCRETE. THE WINE LIST BOASTS EXCELLENT BOTTLES THAT HAVE BEEN CAREFULLY SELECTED FROM TOP PRODUCERS IN ITALY, FRANCE AND OTHER REGIONS OF THE WORLD. THE SUNKEN COCKTAIL BAR, FEATURING DELICIOUS EXOTIC COCKTAILS, IS YET ANOTHER REASON WHY DAPHNE’S IS A TRUE DESTINATION FOR PLEASURE.
PAYNES BAY ST. JAMES (246) 432-2731
LOCATE US N˚ 3 ON MAP PAGE 106
WWW.DAPHNESBARBADOS.COM
043
Sample menu...
[ STARTERS ]
[ FROM THE GRIL L ]
Range: 38.00 – 56.00 — Italian Antipasto — Endive, Baked Goat Cheese and Roasted Beet Salad — Melanzane and Zucchini Parmigiana — Pan-fried Foie Gras with a caramelised apple and vin santo sauce — Shrimp Piri-piri with a tomato and basil couscous —
Range: 75.00 – 138.00 — Beef Tenderloin with a mushroom sauce, potato and mozzarella croquette and green beans — Local Catch of the Day with a Bajan seasoning, Mediterranean salsa, green pea and potato mash — Spiny Lobster Tail with garlic broccoli, sweet potato chips and a spicy mayonnaise —
[ HOME-MADE PASTAS AND RISOT TO ]
[ MAIN COURSES ]
Range: 40.00 – 67.00 — Fisherman’s Linguine — Spaghetti with Lobster (main-course size) — Risotto with porcini mushrooms, Parma ham and asparagus — Black Lamb Belly Ravioli — Fettuccine with asparagus and braised duck in a cabernet sauce — Ricotta and Spinach Tortelli — Linguine with shredded spicy crab —
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.
DININ G : Open-air S ERV IN G: Lunch – Dinner AT T IRE : Elegantly casual BA R: Yes PA RK IN G : Yes
Range: 75.00 – 98.00 — Seared King Scallops with sautéed artichokes and grilled zucchini — Blackened Dorado with fried cou-cou — Yellowfin Tuna with spicy chickpeas and roasted vegetables — Lamb Cutlets with lyonnaise potatoes, asparagus and a cabernet sauce —
BA R: 5:00 p.m. until..., Monday to Sunday and from 12:30 p.m. until..., November to May L U N C H : 12:30 to 3:00 p.m., Monday to Sunday (November to May)
DIN N ER: 6:30 to 10:30 p.m., Monday to Sunday H A L F- P RI C E D RIN KS: 5:00 to 7:00 p.m., Monday to Sunday M AY TO N OV EM BER: Closed Mondays
044
I TA L I A N SEAFOOD V E G E TA R I A N
MENUINTERNATIONAL.COM
IL TEMPIO
ITALIAN RESTAURANT & BEACH BAR
D U B B E D “ T H E B E S T I TA L I A N F O O D I N BARBADOS” BY THE LATE OPERA GREAT LUCIANO PAVAROTTI, IL TEMPIO IS LOCATED BEACHFRONT ON BARBADOS’ MAGNIFICENT WEST COAST. IL TEMPIO WAS FEATURED IN CONDÉ NAST TRAVELER “ONE OF THE COOLEST BE ACHFRONT RESTAURANTS IN THE CARIBBEAN” AND IN THE NEW YORK TIMES’ FROMMER’S REVIEW “A RESTAURANT WHERE THE CHEF’S LIGHT TOUCH IS IDEAL FOR TROPICAL DINING, AN ITALIAN EXPERIENCE NOT TO BE MISSED!”. ENJOY A CASUAL LUNCH OR A MAGICAL EVENING WHERE ITALIAN OWNERS ANNA AND LEO WELCOME YOU, WHILE ALESSANDRO, CHEF AND OWNER, DELIGHTS YOUR SENSES WITH TANTALISING DISHES.
FITTS VILLAGE ST. JAMES (246) 417-0057
LOCATE US
WWW.ILTEMPIORESTAURANT.COM
N˚ 4 ON MAP PAGE 106
iltempio@yahoo.com
045
Sample menu...
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.
[ APPE TISERS ]
[ MAIN COURSES ]
Range: 20.00 – 45.00 — Millefoglie di Mozzarella fresh ‘Bufalo’ mozzarella with fresh tomato, sweet basil and fine olive oil — Sinfonia al Profumo di Mare smoked salmon with avocado mousse, calamari and shrimp in a light vinaigrette — Antipasto all’ Italiana great selection of Italian Parma ham, salami, cheeses and home-made pickled vegetables — Carpaccio di Manzo all’Aceto Balsamico thinly sliced raw beef filet, Parmesan and aged balsamic vinegar —
Range: 62.00 – 98.00 — Pesce alla Mugnaia catch of the day in a lemon and white wine sauce, served with fried eggplant and steamed carrots — Filetto di ‘Black Angus’ al Marsala black Angus filet mignon steak in a Marsala wine sauce, served with spinach and bacon — Frittura di Gamberoni e Calamari panko-crusted deep-fried jumbo shrimp and calamari — Salsiccia con Patate e Funghi al Vino Rosso home-made mildly spicy Italian sausage with potato and mushrooms in a red wine sauce —
[ PASTAS ]
[ DESSERTS ]
Range: 42.00 – 68.00 — Agnolotti con Pere e Gorgonzola home-made pasta stuffed with pear and Gorgonzola cheese in a cream-walnut sauce — Ravioloni alla Sorrentina home-made pasta stuffed with ricotta cheese and asparagus in a light tomato sauce with sweet basil — Capunti allo Scoglio home-made pasta with shrimp and calamari in a fish-cherry tomato sauce with parsley and garlic — Strozzapreti all’ Aragosta home-made pasta with fresh lobster in a cherry tomato sauce —
Range: 20.00 – 28.00 — Il Classico Tiramisù classic home-made tiramisù — Panna Cotta Italian custard with a strawberry or chocolate syrup — Soufflé al Cioccolato chocolate soufflé —
DININ G : Open-air S ERV IN G: Lunch – Dinner AT T IRE : Elegantly casual EN T ER TA IN M EN T: Live music (seasonally) BA R: Yes
PA RK IN G : Yes L U N C H : 12:00 noon to 2:30 p.m., closed Mondays DIN N ER: 6:00 to 10:00 p.m., closed Mondays
H A P PY H O U R S: 4:00 to 6:00 p.m., daily and 4:00 to 7:00 p.m., on Fridays and Sundays with complimentary finger food S EP T EM BER: Closed
046
BARBADIAN FRENCH THAI
MENUINTERNATIONAL.COM
JUMA’S
RESTAURANT
SINCE OPENING IN DECEMBER 2012, JUMA’S HAS BECOME A FIRM FAVOURITE WITH VISITORS AND LOCALS ALIKE, WITH MANY GUESTS RETURNING TIME AND TIME AGAIN DURING EACH OF THEIR STAYS. ITS LOCATION IS STUNNING, OVERLOOKING THE BEAUTIFUL AND UNSPOILED SPEIGHTSTOWN BEACH, AND THE MENU IS HIGHLY ECLECTIC FEATURING THAI, CLASSIC FRENCH AND BAJAN DISHES. COMPLIMENTARY TRANSPORT IS PROVIDED FOR GUESTS FROM ANYWHERE ON THE WEST COAST, AND THEY ALSO OFFER COMPLIMENTARY BEACH LOUNGERS AND UMBRELLAS. BEAUTIFULLY FURNISHED WITH UNIQUE CUSTOM-BUILT MAHOGANY TABLES AND AN ASTOUNDING COLLECTION OF AFRICAN ART, JUMA’S IS AN EXPERIENCE THAT YOU WILL NEVER FORGET.
THEY RECEIVED TRIP ADVISOR’S CERTIFICATE OF EXCELLENCE 2014.
#2 WEST END QUEEN STREET SPEIGHTSTOWN ST. PETER (246) 432-0232 / 234-7286
LOCATE US
WWW.JUMASRESTAURANT.COM
N˚ 6 ON MAP PAGE 105
info@jumasrestaurant.com
047
Sample menu...
[ STARTERS ] Range: 15.00 – 40.00 — Curried Pumpkin, Sweet Potato and Coconut Soup with root ginger, garlic, coriander and cumin — Flying Fish Pâté locally caught flying fish blended with cream cheese, red chilli and lime juice — Coquille St. Jacques scallops in a white wine, garlic and onion sauce, gratinéed with cheese — Bajan Saltfish Cakes the best on the island, served with a salad and sweet chilli sauce — Thai Papaya and Chilli Salad diced ripe papaya with green leaves, cherry tomatoes and rocket —
[ MAINS ] Range: 60.00 – 150.00 — Baked 16-oz. Lobster Tail marinated in teriyaki, ginger and garlic — Braised Oxtail in Red Wine slow-cooked in a fine merlot with sweet potatoes, carrots and christophene
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.
DININ G : Open-air (covered, overlooking the beach) S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual
— Seafood Thermidor scallops, marlin and shrimp in a classic thermidor sauce — Jumbo Shrimp pan-fried in butter and garlic, served with rice or hand-cut chips and salad or vegetables — Tenderloin of Beef with a gratin dauphinois and vegetables — Marlin in a Thai Red Curry Sauce served on a bed of noodles —
[ DESSERTS ] Range: 20.00 – 40.00 — Banana Four Ways warmed banana cake, banana cheesecake, caramelised bananas and an alcoholic banana smoothie — Gran’s Coconut Cake Jules’ family recipe, simple but beautiful — Apple Tarte Tatin served with vanilla ice cream — Chocolate Pot with Grand Marnier a little bit boozy and very heavenly —
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 9:00 to 11:00 a.m., Monday to Sunday
L U N C H : 11:00 a.m. to 2:30 p.m., Monday to Sunday DIN N ER: 5:00 to 10:30 p.m., Monday to Sunday
048
LOBSTER SEAFOOD
MENUINTERNATIONAL.COM
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 PRIVATE PLANE TO THEIR LARGE WHOLESALE DISTRIBUTION TANK, 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 WATERSPORTS OPERATORS OUT FRONT ALONG WITH GOOD PARKING AND WHEELCHAIR ACCESS. SPEEDBOAT PICKUP FROM THE WEST COAST CAN BE ARRANGED. BEACHY BY DAY, PEACHY BY NIGHT. LOBSTER ALIVE IS LOCATED 400 METRES SOUTH OF THE BRIDGETOWN CAREENAGE.
WESLEY HOUSE, BAY STREET BRIDGETOWN ST. MICHAEL NEXT TO THE BOATYARD ABOUT 400 METRES SOUTH OF THE CAREENAGE (246) 435-0305
LOCATE US
WWW.LOBSTERALIVE.NET
N˚ 1 ON MAP PAGE 108
lobsteralive@sunbeach.net
049
Sample menu...
[ TO START ]
[ MAIN COURSES ]
— Lobster Spring Rolls — 28.00 — Conch Samosas — 32.00 — Conch and Callaloo Chowder — 34.00 — Crab Backs Grilled with Parmesan — 36.00 — Lobster Bisque — small 24.00 — large 36.00 —
— Greek Mixed Salad — 52.00 with cold smoked local fish — Catch of the Day — 52.00 — Conch au Vin — 62.00 — 10-oz. U.S. Strip Sirloin Steak — 70.00 —
[ LIVE LOBSTER FROM THE TANK ]
[ DESSERTS ]
— Lobster Crêpe — 62.00 — Big Lobster Central Platter (for three persons) — Price per pound: 68.00 good economy for the adventurers – crab pickers will know! — Lobster Salad — 88.00 — Fresh Lobster — small 1 1/4 lb. (570 g) 114.00 — medium 1 1/2 lb. (680 g) 133.00 — large 1 3/4 lb. (795 g) 152.00 — extra-large 2 lb. (910 g) 170.00 parboiled in seawater, finished on the barbecue with garlic butter — Lobster Thermidor — 160.00
— Ice Cream — 12.00 — Dessert of the day — Range: 15.00 – 25.00 —
[ COFFEES ] — Espresso — 6.00 — Cappuccino — 8.00 — Café Latte — 8.00 — Bajan Coffee (with Barbados rum) — 14.00 — Irish Coffee (with Irish whisky) — 16.00 — As we are a small restaurant, we strongly recommend reservations. We offer take-away and home delivery.
All prices are in Barbadian dollars and include government value added tax. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Lunch – Dinner AT T IRE : Casual (near-dry swimsuits and barefoot optional for lunch)
EN T ER TA IN M EN T: Live jazz quartet (four nights a week in season) BA R: Yes PA RK IN G : Yes
L U N C H : 12:00 noon to 3:30 p.m., Monday to Sunday DIN N ER: 6:00 to 9:00 p.m., Monday to Saturday S U N DAY L I V E JA Z Z L U N C H : 12:00 noon to 4:00 p.m.
050
MENUINTERNATIONAL.COM
LONE STAR
CARIBBEAN EUROPEAN MEDITERRANEAN
LOCATED ON THE FAMED PLATINUM COAST, THE LONE STAR RESTAURANT AND HOTEL IS RENOWNED FOR ITS COOL VIBE, CELEBRITY CLIENTELE AND SUPERIOR CUISINE. UNDER NEW ENGLISH OWNERSHIP, LONE STAR HAS BEEN COMPLETELY AND TASTEFULLY REFURBISHED TO REFLECT CURRENT LIFESTYLE TRENDS AND ENHANCE THE CHIC, LAID-BACK CARIBBEAN BEACH AMBIENCE. FRESH LOCAL PRODUCE IS AT THE HEART OF A NEW MENU THAT MARRIES ITALIAN FLAVOURS AND CARIBBEAN INFLUENCES WHILE PRESERVING LONE STAR’S MUCH LOVED TIMELESS CLASSICS. THE NEW LONE STAR MAINTAINS ITS SIGNATURE BALANCE OF EXCELLENCE IN FOOD, SMART GLAMOUR AND BREEZY BEACH CHARM.
MOUNT STANDFAST ST. JAMES (246) 419-0599
LOCATE US
WWW.THELONESTAR.COM
N˚ 5 ON MAP PAGE 106
lonstargarage@caribsurf.com
051
Sample menu...
[ STARTERS ]
[ ME ATS ]
— Yellowfin Tuna Tartare — 45.00 sesame, pickled ginger, wakame salad — Crispy Coconut Prawns — 45.00 sweet mango-chilli sauce, herb salad — Open Ravioli — 45.00 wild mushroom and butternut squash, balsamic beurre noisette — Pan-fried Foie Gras — 65.00 toasted brioche, orange, herb salad — Half-dozen Scottish Rock Oysters — 70.00 spicy shallot vinegar —
— Calf’s Liver — 70.00 potato purée, onions, Madeira sauce, crispy pancetta — Pan-roasted Chicken Breast — 70.00 wild mushroom ravioli, kale, cep cream — Roasted Rack and Braised Shoulder of Lamb — 90.00 French beans, boulangère potatoes — Surf anf Turf Skewers of Beef and Shrimp — 95.00 wild rice, sugar snap peas, tarragon vinaigrette — Grilled American Black Angus Rib-eye (10 oz.) — 105.00 potato purée, mushrooms, green beans and crispy onions —
[ LONE STAR CL ASSICS ] — Classic Home-made Shepherd’s Pie — 65.00 — Shredded Aromatic Duck — 75.00 pancakes, cucumber, spring onions, hoisin sauce — Tiger Prawn Thai Green Curry — 75.00 coconut rice, coriander — Lone Star Chicken Tikka Curry — 85.00 basmati rice, poppadums, chutney —
[ PASTA AND RISOT TOS ] — Ravioli Spinach and Ricotta — 59.00 butter and sage sauce — Wild Mushroom Risotto — 59.00 fresh Parmesan shavings — Fresh Maine Lobster and Prawn Risotto — 85.00 bisque reduction —
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.
DININ G : Open-air (covered) S ERV IN G: Lunch – Dinner AT T IRE : Elegantly casual BA R: Yes
[ FISH ] — Beer-battered Atlantic Cod — 65.00 hand-cut chips, mushy peas — Boston Crab-crusted Mahi-mahi — 69.00 watermelon, tomato fondue — Blackened Fresh Market Fish — 69.00 lime broth, aïoli, fries and salad — Seared Yellowfin Tuna Niçoise — 75.00 new potatoes, olives, egg, tomatoes, green beans — Fresh Maine Lobster — 149.00 grilled with clarified butter or thermidor style —
PA RK IN G : Yes L U N C H : 11:30 a.m. to 3:30 p.m., Monday to Sunday
DIN N ER: 6:30 to 11:00 p.m., Monday to Sunday
052
A U T H E N T I C I TA L I A N
MENUINTERNATIONAL.COM
LUIGI’S
RISTORANTE ITALIANO
TREAT YOURSELF AT LUIGI’S, A TYPICAL BUT HARDLY ORDINARY ITALIAN TRATTORIA‚ SERVING AUTHENTIC ITALIAN REGIONAL DISHES IN A VERY RELAXING AND HOMEY ENVIRONMENT SINCE 1963. YOUR HOST, DAVIDE, INVITES YOU TO TRY SOMETHING NEW BECAUSE LUIGI’S STAYS FRESH IN CONCEPT AND EXECUTION. HE’LL GUIDE YOU THROUGH THE WELL-THOUGHT-OUT MENU THAT PAYS A SPECIAL ATTENTION TO THE SUBTLETIES OF ORIGINAL RECIPES. LUIGI’S IS ALWAYS HAPPY TO SERVE YOU IN ENGLISH, FRENCH OR ITALIAN. COME TO LUIGI’S FOR A DINING EXPERIENCE THAT HAS ENDURED FOR GOOD REASON.
DOVER WOODS DOVER CHRIST CHURCH NEXT TO SANDALS BARBADOS (246) 628-9218 / WhatsApp 268-2163
LOCATE US
WWW.LUIGISBARBADOS.COM
N˚ 3 ON MAP PAGE 111
luigisbarbados@gmail.com facebook.com/luigisbarbados
053
Sample menu...
[ APPE TISERS ]
[ MAIN COURSES ]
Range: 15.00 – 25.00 — Antipasto Italiano a variety of Italian salamis with artichokes, dried tomatoes, olives and flaked cheese — Smoked Salmon served with toast, butter, chopped onions and crumbled hard-boiled egg —
Range: 44.00 – 75.00 — Scaloppine alla Pizzaiola thin slices of veal with tomato sauce and oregano — Costine di Agnello Fritto tender lamb cutlets dipped in egg and breadcrumbs, then fried — Filetto di Maiale alla Senape pork filet coated with mustard, then baked — Cotoletta alla Milanese veal cutlet dipped in egg and breadcrumbs, then fried —
[ PASTAS ] * Range: 32.00 – 47.00 — Spaghetti Aglio, Olio e Peperoncino seasoned with garlic, olive oil and hot pepper — Spaghetti Carbonara blended egg, bacon and parmigiano — Home-made Lasagna classic lasagna with ragù, béchamel and parmigiano — Cannelloni baked cannelloni shells filled with ricotta and spinach, smothered in a béchamel sauce — Fettuccine con Pesto Trapanese fresh diced tomatoes, almonds, pecorino cheese and basil — * Most pasta dishes are offered gluten-free at no extra charge.
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. Local debit card accepted.
DININ G : Indoors – Outdoors S ERV IN G: Dinner AT T IRE : Casual BA R: Yes PA RK IN G : Yes
[ DESSERTS ] Range: 16.00 – 20.00 — Tiramisù rich dessert with mascarpone, espresso and Italian ladyfingers — Rich Chocolate Cake Big Variety of Gelati Italiani — Tortino di Ricotta ricotta cheesecake with raisins or chocolate chips — We offer kids’ portions on certain dishes.
DIN N ER: 6:00 to 10:00 p.m., Monday to Sunday (Boxing Day to Easter), and closed Sundays (the remaining part of the year)
H A P PY H O U R S: 5:00 to 7:00 p.m., on Fridays M ID - M AY TO EN D O F J U N E A N D S EP T EM BER: Closed
054
BARBADIAN CARIBBEAN I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
MUSCOVADO
BAR AND RESTAURANT
CENTRED AROUND THE TRAINING AND REFINING OF THEIR STUDENTS, YOU’LL FIND MUSCOVADO’S LOCAL AND CARIBBEAN CUISINE TO BE AS CREATIVE AS IT IS DELICIOUS. THEIR FOCUS IS LOCKED ON SUPERIOR SERVICE AND SERIOUS FLAVOUR. FRIDAYS, FROM 6:30 UNTIL 9:30 P.M., IS MUSCAVADO’S GOURMET EVENING WHERE THEY TREAT YOU TO A SEVEN-COURSE MEAL FOR ONLY $75.00 PER PERSON. BE SURE TO TRY BREAKFAST OR LUNCH AT THE GOLDEN APPLE CAFÉ WHERE YOU ARE CERTAIN TO BE PLEASANTLY SURPRISED.
POMMARINE HOTEL MARINE GARDENS HASTINGS CHRIST CHURCH (246) 228-0900
LOCATE US
WWW.POMMARINEBARBADOS.COM
N˚ 2 ON MAP PAGE 110
pommarine@sunbeach.net
055
Sample menu...
[ GOURME T MENU 1 ]
[ GOURME T MENU 3 ]
Price per person: 75.00 — Seven-course dinner includes: - warm quiche of smoked salmon and leek, served on a lime-butter sauce - chilled gazpacho soup - medley of scallops, shrimp and mussels, marinière style - tea sherbet with whisky - gelatine of chicken and vegetable brunoise, served with a blue cheese and walnut sauce - Bavarian cream: vanilla, coffee or chocolate - coffee or tea served with petits fours —
Price per person: 75.00 — Seven-course dinner includes: - crêpe soufflé with cheese, tomato and basil - curried lentil soup topped with fried onions - lobster tail thermidor au gratin - Champagne sherbet - roast leg of lamb, moussaka style - warm tart tatin served with nougatine ice cream - coffee or tea served with petits fours —
[ GOURME T MENU 2 ]
Price per person: 75.00 — Seven-course dinner includes: - tartlet with onion, tomato and mozzarella - Caribbean lobster bisque - kingfish and purée of breadfruit served on a red wine and grain mustard sauce - tea sherbet with whisky - roasted duck breast enhanced with a lime and honey nectar - cream puff swan with a mango sauce - coffee or tea served with petits fours —
Price per person: 75.00 — Seven-course dinner includes: - couscous of baby shrimp and vegetables, served with a dill and yoghurt sauce - chicken consommé served with golden cheese sticks - grilled Caribbean sea bass served with a Béarnaise sauce - watermelon sherbet with dark rum - tenderloin of beef Wellington in puff pastry, served with a mushroom sauce - swan of fresh fruit mousseline - coffee or tea served with petits fours —
All prices are in Barbadian dollars. A 10% service charge will be added to your bill. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Elegantly casual EN T ER TA IN M EN T: Live music
[ GOURME T MENU 4 ]
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 7:00 to 10:30 a.m., Monday to Sunday
L U N C H : 12:00 noon to 3:00 p.m., Monday to Sunday DIN N ER: 6:30 to 9:30 p.m., Monday to Sunday J U LY A N D AU G U S T: Closed
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CARIBBEAN PA N-ASIA N SUSHI
MENUINTERNATIONAL.COM
NARU
RESTAURANT AND LOUNGE
ONE OF THE MOST AWARDED BAJAN CHEFS, BARRY TAYLOR, HAS CREATED AN EXCITING BLEND OF PAN-ASIAN AND CARIBBEAN CUISINES AT NARU. THE NAME COMES FROM THE JAPANESE VERB “TO BE” AND PERFECTLY ARTICULATES THE TARGET OF NARU RESTAURANT AND LOUNGE. TAYLOR CREATES A BLENDED PLATE CONCEPT INTEGRATING CARIBBEAN AND ASIAN INGREDIENTS AND TECHNIQUES. THERE IS AN OPEN KITCHEN AND SUSHI BAR OFFERING FRESHLY MADE-TO-ORDER SUSHI BY THEIR EXPERIENCED ASIAN CHEFS. PREPARE TO BE RELAXED BY THE STUNNING OCEAN VIEWS AND COOL BREEZE FROM THE SOUTH COAST BOARDWALK. BARRY’S WIFE, LISA, SPEARHEADS THE AMIABLE SERVICE, THE PERFECT COMPLEMENT TO A DELIGHTFUL EVENING. BE AT NARU.
SHAK SHAK COMPLEX HASTINGS CHRIST CHURCH (246) 228-6278
LOCATE US N˚ 3 ON MAP PAGE 110
WWW.NARUBARBADOS.COM
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Sample menu...
PAN-ASIAN MENU
SUSHI MENU
[ CONCEPT ]
[ MAKI ROL LS ]
— Green Papaya, Jicama and Sautéed Baby Shrimp — 36.00 finished with a sumiso dressing — Marinated Calamari and Grilled Octopus — 38.00 mixed lettuce, cherry tomatoes and radish salad, finished with a yuzu dressing and tempura crunch — Macadamia-crusted Fresh Catch of the Day — 45.00 jasmine rice, wilted bok choy, fine beans, spicy coconut and a ginger emulsion — Roasted Gressingham Duck Leg — 58.00 mashed potatoes, sautéed leeks, hoisin reduction and cabbage compote — Grilled Filet of Angus Rib-eye with Cassava Purée — 62.00 sliced with sautéed wild mushrooms, asparagus and a teriyaki and balsamic glaze —
— Bruce Lee — 54.00 cucumber, avocado, smoked eel, kanikama, tempura shrimp, crunch — Sebastian — 60.00 grilled lobster, cucumber, avocado, Parmesan cream, tobiko —
[ NIBBL ES ] — Wok-tossed Fried Chicken Wings — 17.00 with a spicy garlic and chilli glaze — Jerk Shrimp Spring Rolls — 17.00 with a spicy tamarind dipping sauce —
[ NIGIRI — 2 PIECES ] — Sake (salmon) — 22.00 — Hamachi (yellowtail) — 35.00 — Deluxe Chef’s Choice (18 pieces) — 180.00 —
[ SASHIMI ] — Salmon (5 pieces) — 37.00 — Assorted (10 pieces) — 42.00 — Deluxe Chef’s Choice (15 pieces) — 65.00 —
[ TEMPUR A ] — Vegetables — 25.00 served with a spicy mayo dipping sauce — Shrimp — 35.00 served with a spicy mayo dipping sauce — We also offer a selection of soups, noodles and fried rice.
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.
DININ G : Indoors (lounge) – Outdoors – Open-air S ERV IN G: Dinner
AT T IRE : Elegantly casual BA R: Yes PA RK IN G : Yes
DIN N ER: 5:00 to 10:00 p.m., Monday to Saturday
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GREEK MEDITERRANEAN
MENUINTERNATIONAL.COM
OPA!
A TASTE OF GREECE
OPA INVITES YOU TO EXPERIENCE DELICIOUS AUTHENTIC GREEK CUISINE AT GREAT PRICES. SOME OF THEIR TRADITIONAL GREEK SPECIALTIES INCLUDE CHICKEN SOUVL AKI, GYROS, MOUSSAKA AND SPANAKOPITA, TO NAME A FEW. THEY ALSO OFFER DELICIOUS FISH AND MEAT DISHES, AND REASONABLY PRICED WINES. OPA FEATURES A LUNCH MENU WITH BURGERS AND SOMETHING FOR EVERYBODY. THEY ARE LOCATED IN HOLETOWN, ON THE WEST COAST, IN THE LIMEGROVE LIFESTYLE CENTRE. JOIN THEM FOR DELICIOUS FOOD AND STORIED GREEK HOSPITALITY IN A CASUAL, COMFORTABLE SETTING.
LIMEGROVE LIFESTYLE CENTRE HOLETOWN ST. JAMES (246) 624-9767
LOCATE US N˚ 6 ON MAP PAGE 106
opabarbados@gmail.com
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Sample menu...
[ ME ZE – APPE TISERS ]
[ MAIN COURSES ] *
— Spanakopita — 12.00 spinach and feta cheese wrapped in pastry — Roasted Lemon Potatoes — 12.00 baked with garlic, lemon juice, oregano, paprika and olive oil — Dolmades Avgolemono — 15.00 grape leaves stuffed with rice, topped with a lemon and dill sauce — Greek Bruschetta — 18.00 tomatoes, onions, feta cheese, oregano and olive oil on top of toasted garlic bread — Feta and Kalamatas — 20.00 feta cheese, olive oil, oregano and kalamata olives with pita points — Crispy Calamari — 25.00 lightly floured rings of fried calamari with tzatziki — Shrimp Athena — 25.00 sautéed shrimp in a home-made tomato sauce with feta cheese —
— Fish of the Day — 56.00 grilled fish served on rice with a lemon-butterdill sauce — Chicken Souvlaki Platter — 56.00 marinated grilled chicken kebab, served on a bed of rice and roasted lemon potatoes — Bouzouki Tiger Shrimp — 56.00 broiled shrimp served with rice in garlic, mustard and olive oil sauce — Certified Angus Rib-eye Steak — 68.00 10-oz. cut rubbed with our secret steak spice and served with roasted lemon potatoes — Roasted New Zealand Lamb Shank — 68.00 lamb shank falling off the bone, served with roasted lemon potatoes — * All main courses are served with vegetables.
[ MOUSSAK A AND PASTA ] — Penne à la Greco — regular 38.00 — with chicken 48.00 — with shrimp 54.00 penne pasta with sun-dried tomatoes, sweet peppers, onions, kalamata olives and feta – Alfredo, tomato, rosé or garlic oil — Moussaka with Greek Salad — 54.00 baked in the oven and made with eggplant, zucchini, potatoes and a layer of spiced ground beef, topped with a cheesy béchamel-cream sauce —
All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. For parties of 8 or more, a 15% service charge will be added to your bill. Prices and menu items are subject to change.
DININ G : Indoors – Open-air S ERV IN G: Lunch – Dinner
AT T IRE : Casual BA R: Yes PA RK IN G : Yes
[ DESSERTS ] — Baklava Dipped in Chocolate — 20.00 almonds, walnuts, cinnamon, honey and sugar rolled in a buttered filo pastry, dipped in chocolate, served with French vanilla ice cream — Chocolate-espresso Cheesecake — 20.00 rich chocolate cheesecake with a hint of espresso, served with French vanilla ice cream —
L U N C H A N D DIN N ER: 10:00 a.m. to 10:00 p.m., Monday to Sunday
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CONTEMPORARY CARIBBEAN
MENUINTERNATIONAL.COM
PALM TERRACE
THE PALM TERRACE RESTAURANT HAS BECOME ONE OF THE MOST SOUGHT-AFTER FINE DINING VENUES ON THE WEST COAST OF THE ISLAND. IT IS THE EPITOME OF BARBADIAN LUXURY AND PART OF THE TRADITION OF EXCELLENCE AT THE FAIRMONT ROYAL PAVILION. OFFERING FIRST-CLASS CARIBBEAN-FUSION CUISINE IN A GRACIOUS, WELCOMING AMBIANCE, THE MAGNIFICENT OPEN-AIR SETTING OF THE PALM TERRACE IS ONE OF THE MOST PICTURESQUE ON THE ISLAND, TREATING DINERS TO A DRAMATIC, PANORAMIC VIEW OF THE OCEAN.
THE FAIRMONT ROYAL PAVILION PORTERS ST. JAMES (246) 422-5555
LOCATE US N˚ 7 ON MAP PAGE 106
WWW.FAIRMONT.COM
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Sample menu...
[ APPE TISERS ]
[ FROM THE GRIL L ] * †
— Bruschetta of Chicken Livers — 30.00 Madeira cream and muscat grapes — Organic Garden Leaves — 35.00 pear, blue cheese, candied walnuts, Champagne vinegar dressing — Grilled Asparagus — 35.00 soft poached egg, herb crumb, white truffle butter — Crab and Shrimp Ravioli — 40.00 tomato-basil confit, lemongrass emulsion, olive oil — Oak-smoked Salmon Carpaccio — 45.00 Macaire potato, popcorn capers, Melba toasts —
— Free-range Chicken Breast — 70.00 — Caribbean Sea Catch — 75.00 — 8-oz. Beef Filet Steak — 90.00 — Local Rock Lobster — 130.00 — 16-oz. Chateaubriand (for two persons) — 180.00 — * Meats served with portobello mushrooms and tomato, and choice of either Béarnaise, green peppercorn or port wine sauce.
All our beef is certified hormone-free U.S.D.A. prime Hereford.
[ SIGNATURE DISHES ] — Pan-seared Calves’ Liver and Bacon — 70.00 Venetian onions, sage and Valpolicella jus — Blackened Spiced Tuna — 85.00 asparagus, roasted bell peppers, black olive tapenade — Herb-crusted New Zealand Lamb Rack — 95.00 minted pea purée, wild mushrooms, potato gratin, lavender jus — Tiger Shrimp and Diver Scallops — 95.00 spinach, coconut-curry sauce, steamed jasmine rice —
All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to your bill. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Open-air S ERV IN G: Dinner AT T IRE : Elegantly casual
† Fish served with fresh lemon and choice of either hollandaise sauce, white wine sauce or maître d’hôtel butter.
[ DESSERTS ] — Warm Dark and White Chocolate Fondant — 30.00 with coconut ice cream — Passion Fruit Curd Tart — 30.00 with orange-mascarpone cream — Warm Rhubarb and Apple Crumble — 30.00 with vanilla ice cream — Warm Bajan Rum Cake — 36.00 with coconut sauce anglaise —
EN T ER TA IN M EN T: Live music BA R: Yes PA RK IN G : Yes
DIN N ER: 7:00 to 10:00 p.m., closed two nights per week
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CARIBBEAN I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
PURE OCEAN
BEACHSIDE DINING
PURE OCEAN IS MAKING A SPLASH WITH PURE TASTE THAT IS PURE PLEASURE. ENJOY SAVOURY DISHES AND A FULL BAR SELECTION IN A CONTEMPORARY BEACH SETTING. THEIR MENU INCLUDES CARIBBEAN FAVOURITES SUCH AS BAJAN FLYING FISH AND APPETISERS LIKE POTATO STACKERS. PURE OCEAN ALSO OFFERS A LARGE VARIETY OF SPECIALITY COCKTAILS MADE WITH BARBADOS’ OWN MOUNT GAY RUM AS WELL AS VODKA COCKTAILS, MARTINIS, BEER, COFFEE, WINE AND SOFT DRINKS. LOCATED ON ONE OF THE MOST SPECTACULAR BEACHES IN BARBADOS, PURE OCEAN IS A PURE MAGIC FOR THE EYES AND THE TASTE BUDS.
ST. LAWRENCE GAP CHRIST CHURCH (246) 418-7300 Ext. 7412
LOCATE US N˚ 4 ON MAP PAGE 111
WWW.DIVIRESORTS.COM
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Sample menu...
[ STARTERS / SOME THING TO SHARE ] — Pure Potato Stacker — 19.00 potato chip nachos, hot garlic, scallions, green onion, cheese sauce, jalapeños — Pudding and Souse — 20.00 spice-rubbed pork, steamed sweet potato pudding and a cucumber salsa — Tempura — 20.00 tempura-battered fried chicken, broccoli and cucumber, served with a sweet chilli glaze — Fritto Misto — 30.00 crispy calamari with a tomato salsa — Flying Fish Pop — 31.00 herb-crusted flying fish and plantain lollipop, accompanied by a tomato and orange smoothie — Swimmer Crab — 45.00 crispy spring roll filled with crab and Caribbean spices, served with a shrimp-cream sauce —
[ MAINS ] * — Vegetarian Stir-fry — 35.00 fresh garden vegetables tossed with egg noodles and ginger soy — Chicken Pasta and Mushrooms — 38.00 smoked chicken tossed in linguine pasta and mushrooms with a Dijon mustard-cream sauce — Chicken Stew — 46.00 Thai red curry-marinated chicken, root vegetables and bamboo slices
All prices are in Barbadian dollars and include a 10% service charge and government value added tax. Prices and menu items are subject to change.
DININ G : Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual
— Pork Cutlet — 53.00 crispy panko-seasoned pork served with a Mount Gay rum glaze — Sugar Cane Shrimp — 55.00 smoked shrimp infused with PURE cane sugar and a mango chutney — Mahi-mahi — 58.00 grilled with a tomato-citrus butter — Seared Scallops — 61.00 seared ginger-seasoned scallops, served with a mixed fruit salsa — Short Ribs — 68.00 slow-cooked short ribs with ginger and thyme aroma on mashed potatoes — Caribbean Lobster — 80.00 grilled rock lobster served with a lemongrasscream sauce — Filet Mignon — 89.00 U.S.D.A. beef tenderloin, pan-seared, blue cheese-barbecue sauce — Surf and Turf — 90.00 grilled beef tenderloin and garlic shrimp — * Unless noted with the entrée, each main is served with your choice of one item: either sweet potato au gratin, Caribbean rice and peas, fried plantains or mashed potatoes. All mains are served with vegetable of the evening. We also feature an extensive breakfast and lunch menu.
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 7:30 to 10:30 a.m., Monday to Sunday
L U N C H : 11:30 a.m. to 2:30 p.m., Monday to Sunday DIN N ER: 6:30 to 9:30 p.m., Monday to Sunday
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MENUINTERNATIONAL.COM
INTERVIEW
SOME LIKE IT RED HOT b y — JOANNA FOX
It’s not easy being a tourist. You’re not familiar with where you are, you’re unsure of where to go, you’re not totally aware of all there is to see and do, and it’s not always easy to figure out what you’re looking for. There are definitely a lot of different sources that have made tourist life much easier to navigate with tips, opinions, reviews and descriptions of fellow traveller’s experiences, but regardless of all the information that’s out there, nothing is better than a recommendation from someone in the know. You can’t get any better than advice from the oldest source around: ask a local. As a tourist, I’m always trying to seek out the local experience, or as close to it as I can get, so that was my game plan when I first arrived in Barbados. Luckily for me, a good friend of mine happened to be living on the island for the past year, so when I asked him where to go for a fun night out filled with delicious drinks and great food he replied without even missing a beat. “Go to Scarlet”.
Stephane Domenge — Mixologist / Owner
Now because Barbados is such a small island and tourism is also one of it’s main industries, it’s not often you’ll find yourself somewhere without any tourists around. It’s really when you
find a spot here where both locals and tourists love to frequent that you know you’ve hit on something special. Scarlet is the perfect example of such a place. Once you know where Scarlet is, it’s easy to spot, but at first it’s not totally obvious, in spite of the fact that it’s a scarlet red house in a very busy area on the West Coast of the island. “We don’t advertise much”, explains Stephane Domenge, who owns Scarlet along with his delightful wife, Sophie. “We rely very much on word of mouth and it doesn’t look like much from the road: it’s all enclosed and modern. That was one of our main things when people said to us, ‘Why don’t you put a neon sign outside that says you’re open?’ People pass us and they don’t know. But I feel that if people are curious, they’ll get rewarded”. We certainly were rewarded the night we spent at Scarlet. Before I even begin though, I have to say this: one of the reasons I fell in love with Scarlet (besides Sophie and Stephane) is probably also one of the gutsiest moves I’ve ever seen a restaurant in a gorgeous, tropical location make. There are no windows. None! That’s just totally insane! And I mean that in the best way possible, of course.
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“It is crazy, isn’t it?” Laughs Sophie. “But it kind of works. It’s a good people-watching place too, lots of things happen. It’s also nice to cool down because it’s really hot here and it’s hard to find a restaurant that’s totally air-conditioned”. It actually takes a bit of time, once you’re seated at Scarlet, to realize there are no windows. There’s just so much else to distract you. Just like the outside, the inside walls and ceiling are also painted deep red with pop art prints of Marylyn Monroe and Jackie Onassis adorning the walls. Along one side of the open room is a sleek bar, and along the opposing wall is a long banquette with several black tiled tables that make up the entire side of the room. There are additional tables scattered throughout the center and a disco ball hanging down right in the middle of the restaurant. Scarlet isn’t very big, in fact, it’s a pretty cozy space so if you’re looking for a hushed room and some privacy when you’re out to dinner, this might not be ideal for you. We begin to chat with our neighbours sitting to our left who seem to know the lay of the land and are all having some of Scarlet’s signature dishes. It reminds me of eating in bistros in Europe where you can’t help but rub elbows with your fellow diners and I have a fondness for that convivial energy. “It’s fun, you know, it’s a fun place to run. It’s meant to be fun, it’s meant to be loud, it’s meant to be a good time”, elaborates Sophie. “It’s always got energy, and it’s full of life. That’s what Scarlet is. You either like it or you don’t like it. It’s
not your romantic, let’s propose tonight type restaurant. It’s more like the chat with other diners, get to know strangers, type of place. Especially here, you don’t know who’s local and you don’t know who’s a tourist. It’s fun just to get thrown in there and see what happens”. The drinks certainly help get the ball rolling here and are the main reason why Scarlet exists at all. Although Sophie was born in Barbados, her family is English and she grew up in London. She worked in the hospitality industry and that’s where she met Stephane, who had moved there from France and was working as a bartender. They married and relocated to Barbados with the hopes of opening a cocktail bar. Stephane was appalled at the state of the bar scene when they first arrived. “There was no where that did proper cocktails. You could get a martini maybe at The Cliff, but they were not expanding and doing a big list with original drinks, fresh fruits and herbs.” “When we got here, which was 2004, it was so difficult to find a spot for Scarlet so we struggled”, says Sophie. “We knew we wanted to be on the West Coast and we wanted an easy location for everybody so we started off doing functions and catering, that sort of stuff. A year into it, we found Scarlet, but it was a complete mess. It was a bar before, a big rum shop, and we had to knock out the main room. It was fantastic though because it had that Bajan feel but also allowed us to make it into what ever we wanted inside,
which is exactly what we were looking for. We wanted a mid-range place to go and have drinks and have fun, which we felt was lacking here”. When Scarlet opened in 2006 it was originally a bar that served tapas-style snacks, but that didn’t last too long, as Stephane explains. “Somebody told us when we opened, they said that our customers are going to make the place the way they want it to be. You could try to push them into a direction but at the end of the day… it all comes down to them”. It’s a good thing customers pushed Scarlet into serving food as they’ve transformed some of the best comfort foods, influenced by British gastro pubs and food that both Stephane and Sophie like to eat. From fried prawn crackers to five-spice seared tuna, coconut curries and satay skewers, to Stephane’s home-made burgers, all the food at Scarlet is a reflection of the couple’s attention to detail and strong culinary point of view. I honestly don’t know if I would have stopped and taken a chance on Scarlet if I didn’t get that local tip, but one thing is for sure, I’m so happy I did. Scarlet is more than just a place, it’s a real personality. Far from being the wallflower, Scarlet is more like the girl who’s dancing on the table.
SCARLETBARBADOS.COM PAYNES BAY — ST. JAMES — (246) 432-3663
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MENUINTERNATIONAL.COM
SCARLET
ASIAN CONTEMPORARY CARIBBEAN FUSION
LIQUID LUXURIES AND CONTEMPORARY CUISINE. GREAT GROOVES AND MIDNIGHT MOVES. LOW-KEY LOUNGING OR HIGH-HEELED HAUTE COUTURE. THIS IS SCARLET... EAT, DRINK AND PLAY! BEAUTIFULLY CONCEIVED AND EXECUTED, CASUAL BUT STYLISH, SCARLET’S COMPELLING INTERIOR DESIGN FEATURES A LARGE BAR TO ACCOMMODATE A SIMPLE MEAL OF A FEW NIBBLES AND MARTINIS, OR AN À LA CARTE DINNER AT THE TABLES. SCARLET IS PERFECT FOR PREAND AFTER-DINNER DRINKS TOO.
PAYNES BAY ST. JAMES (246) 432-3663
LOCATE US
WWW.SCARLETBARBADOS.COM
N˚ 8 ON MAP PAGE 106
scarlet@caribsurf.com
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Sample menu...
[ LIT TL E DISHES GRE AT TO SHARE ]
[ FISH ]
— Marinated Olives — 26.00 with grilled focaccia, olive oil and balsamic — Asian-marinated Chicken Skewers — 28.00 with a warm peanut sauce — Five-spice Seared Rare Tuna — 30.00 with cucumber ribbons —
[ SAL ADS ] — Indian-spiced Puy Lentils — 42.00 with roasted butternut squash and crumbled goat cheese — Thai Beef Salad — 50.00 seared beef and noodle salad with a sesame-honey-ginger-soy dressing —
[ PASTAS ] — Linguine — 40.00 with slow-roasted little tomatoes, capers, lemon and garlic — Linguine — 52.00 with creamy pesto chicken —
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.
DININ G : Indoors S ERV IN G: Dinner AT T IRE : Casual
— Local Fresh Fish of the Day — 62.00 please ask your waiter — Prawn and Coconut Curry — 64.00 with fragranced basmati —
[ ME ATS ] — Home-made 6-oz. Beef Burger — 43.00 topped with your choice of either blue cheese and caramelised onions or bacon and mature Cheddar, served with house fries — ‘Baxter’s Road’ Chicken — 54.00 – famous for its fried chicken at 3 a.m.! – served with mash, greens and Bajan gravy —
[ COCK TAILS ] — Passion Fruit Caipirumba — 18.00 rum, passion fruit liqueur, passion fruit purée, lime and brown sugar – muddled and short, the caipirinha revisited — Scarlet Rocks! — 20.00 vodka, black raspberry liqueur, strawberry, basil, cranberry juice and black pepper – shaken, our signature cocktail... simply über! — Basilique — 19.00 vodka, apple schnapps, apple juice, basil, lime and brown sugar – muddled and long, our second most popular cocktail —
S M O K IN G P O L I CY: Smoking not permitted C O C K TA IL BA R: Yes PA RK IN G : Yes
DIN N ER: 5:00 p.m. until..., Tuesday to Saturday C O C K TA IL BA R: 5:00 p.m. until..., Tuesday to Saturday
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PIZZA SEAFOOD STEAKHOUSE
MENUINTERNATIONAL.COM
STEAK HOUSE GRILL
ST. LAWRENCE PIZZA HUT AT BARBADOS FIRST AND FINEST STEAKHOUSE, YOU CAN ENJOY DELICIOUS CHOICE U.S. STEAKS. THEIR EXTENSIVE MENU ALSO FEATURES RIBS, FRESH FISH, SEAFOOD, SANDWICHES, BURGERS AND DELICIOUS NEW YORK-STYLE PIZZAS, THE BEST ON THE ISLAND. STEAKS ARE SERVED SIZZLING ON CAST-IRON COW PLATTERS. THEY ALSO HAVE SPECIALITY COFFEES, FROZEN DRINKS AND DELICIOUS BREAKFASTS PRICED FROM $6.00. STEAK HOUSE GRILL IS CENTRALLY LOCATED IN THE GAP, JUST STEPS AWAY FROM AFTER-DINNER ENTERTAINMENT.
ST. LAWRENCE GAP CHRIST CHURCH (246) 428-7152
LOCATE US N˚ 5 ON MAP PAGE 111
WWW.THESTEAKHOUSEBARBADOS.COM
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Sample menu...
[ STARTERS AND SAL ADS ]
[ L AND AND SE A ] *
— Jerky Strips — 20.00 slices of tender beef, chicken or fish marinated in jerk seasoning, sautéed and served in the chef’s special jerk sauce — Fish Strips — 25.00 fish fingers in local herbs, served with a spicy tartar sauce — Coco Shrimp — 27.50 fried in a coconut batter and served on a bed of lettuce with our house cocktail sauce — Garden Salad — regular 15.75 with barbecued chicken breast — small 29.00 — large 42.00 with grilled shrimp — 47.00 — Caesar Salad — regular 25.00 with barbecued chicken breast — small 37.00 — large 45.00 with grilled shrimp — 55.00 —
— Catch of the Day — 41.00 best of Oistins Bay catch, blackened, grilled or fried — Baby Back Ribs — 52.00 grilled to perfection with our special house sauce — Pineapple BBQ Chicken — 52.00 two grilled boneless chicken breasts in a sweet pineapple sauce — * All served with your choice of either fries, baked potato, sautéed potatoes, rice or pasta.
[ PASTAS ] — Pasta Primavera — 36.00 penne topped with mozzarella and mixed vegetables in a light herb seasoning — Chicken Joanna — 42.00 two tender breasts of chicken lightly fried and topped with mozzarella and Parmesan, served with fettuccine —
[ STE AK HOUSE SIGNATURE DISHES ] * * — Steak Waikiki† — 79.00 8-oz. steak, chargrilled and served with a barbecue-pineapple sauce — Steak au Poivre† — 81.00 8-oz. steak seasoned with black peppercorns, grilled and served on a green peppercorn sauce — Filet Mignon — 89.00 8-oz. chargrilled filet in a mushroom-wine sauce — Fisherman’s Platter — 93.00 shrimp, flying fish and kingfish, pan-seared and served with a spicy dip — Lobster en Sauce — 100.00 boiled lobster tail in your choice of either garlic-wine butter or Alfredo sauce — † Please add $12.00 for a steak filet. ** All served with your choice of either rice, fries, sautéed potatoes, baked potato, pasta or vegetables of the day.
All prices are in Barbadian dollars and include government value added tax. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual BA R: Yes
PA RK IN G : Yes BRE A K FAS T: 8:30 a.m. to 12:00 noon, Monday to Sunday
L U N C H A N D D IN N ER: 11:00 a.m. to 10:00 p.m., Monday to Sunday
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MENUINTERNATIONAL.COM
TAPAS
I N T E R N AT I O N A L I TA L I A N TA PA S
IDEALLY SITUATED ON THE BUZZING SOUTH COAST BOARDWALK, JUST A FEW FEET AWAY FROM THE WATER’S EDGE, TAPAS AWAITS. IT’S THE PERFECT PLACE TO ENJOY GREAT SCENERY WHILE INDULGING IN DELECTABLE FOOD AND DRINK. THIS ELEGANTLY RUSTIC BEACHSIDE RESTAURANT IS OUT TO WIN YOUR HEARTS WITH ITS WARM AMBIANCE AND ITS INTERNATIONAL MENU, DESIGNED PERFECTLY BY CHEF FRANCO PARISI WITH TOUCHES OF ITALIAN AND CARIBBEAN FLAIR. HIS EXPERT KITCHEN LOVES TO SEE TAPAS FULL OF HAPPY PEOPLE ENJOYING HIS CREATIONS. LOCALS AND TOURISTS ALIKE FLOCK TO ENJOY A GLASS OF WINE FROM THEIR EXTENSIVE WINE LIST OR A COOL SIGNATURE COCKTAIL PREPARED BY THEIR TALENTED MIXOLOGIST. AT TAPAS THERE IS SOMETHING FOR EVERYONE AND ALFREDO, THE HOST, EXUDES A WARMTH AND A CHARM THAT WILL MAKE YOU FEEL RIGHT AT HOME.
MAIN ROAD HASTINGS CHRIST CHURCH (246) 228-0704
LOCATE US
WWW.TAPASBARBADOS.COM
N˚ 4 ON MAP PAGE 110
info@tapasbarbados.com
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Sample menu...
[ TAPAS ]
[ MAIN COURSES ]
Range: 8.00 – 17.00 — Tuna Carpaccio — Vegetarian Calzone — Salt and Pepper Shrimp — Fried Calamari —
Range: 45.00 – 90.00 — Lobster Ravioli lobster and sweet potato ravioli in fresh tomatocaper-olive sauce — Dolphin Livornese pan-roasted and served in an olive, caper and fresh tomato sauce with a garlic mash — Whole Silver Snapper (served with head and tail) pan-roasted with garlic and herbs, served with roasted vegetables — Salmon Tortelloni fresh beetroot pasta filled with Scottish salmon and zucchini in a dill beurre blanc sauce — Duck Three Ways duck leg wrapped in Parma ham with a ginger mash, pulled duck tower with goat cheese and balsamic onion, duck spring roll with hoisin dip — Quail and Foie Gras with saffron risotto and chestnut-prune sauce —
[ STARTERS ] Range: 14.00 – 32.00 — Ceviche and Quinoa Salad with mango citronette and tomato concassé — Nobashi Shrimp and Serrano ham wrapped in zucchini and filo pastry, accompanied by a citrus Marie Rose sauce — Smoked Duck warm Asian noodle and stir-fried vegetables with hoisin sauce — Tuna Tartare with Avruga caviar and lemon-soy citronette — Oxtail pulled oxtail off the bone with Gorgonzola cheese, grilled red onion and sweet potato chips — Beef Carpaccio thinly sliced Angus beef with rocket salad, Parmesan shavings, mustard and balsamic dressing —
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.
DININ G : Open-air S ERV IN G: Lunch – Dinner AT T IRE : Casual BA R: Yes
[ DESSERTS ] Range: 15.00 – 26.00 — Tempura Banana Kebab deep-fried in cinnamon tempura with vanilla ice cream and caramel sauce — Chocolate-pistachio Tart with salted caramel sauce and coffee ice cream —
PA RK IN G : Yes L U N C H : 11:30 a.m. to 3:00 p.m., Monday to Sunday DIN N ER: 6:00 to 10:30 p.m., Monday to Sunday
TA PAS M EN U: 11:30 a.m. to 10:30 p.m. daily and until 12:00 midnight, on Fridays and Saturdays BA R: 11:30 a.m. until late, Monday to Sunday
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BARBADIAN CARIBBEAN
MENUINTERNATIONAL.COM
THE CARRIAGE HOUSE
POOLSIDE RESTAURANT OVER A CENTURY AGO, THE CARRIAGE HOUSE WAS THE OFFICIAL STABLE OF THE HISTORIC CRANE BEACH HOTEL. IN KEEPING WITH THE CONTINUED EXPANSION AND DEVELOPMENT OF THE CRANE, IT HAS BEEN TRANSFORMED INTO A MODERN DAY POOLSIDE BAR AND GRILL, WHILE PRESERVING ITS RICH HISTORY AND ARCHITECTURAL PAST. THE CARRIAGE HOUSE OFFERS A VARIETY OF LIGHT AND DELECTABLE FOOD ALONG WITH MOUTH-WATERING COCKTAILS IN A CASUAL RELAXING ATMOSPHERE. CASUAL DINING, GREAT FOOD AND SUPERB AMBIANCE.
THE CRANE RESORT CRANE ST. PHILIP (246) 423-6220
LOCATE US
WWW.THECRANE.COM
N˚ 7 ON MAP PAGE 105
dining@thecrane.com
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Sample menu...
[ APPE TISERS ]
[ KIDS’ MENU ]
— Garden Salad — 21.00 mixed leaves tossed with bell peppers and teardrop tomatoes, refreshed in a house dressing — Caesar Salad — 34.00 with chicken —
— Hot Dog — 16.00 and French fries — Chicken Fingers — 20.00 and French fries —
[ WR APS ]
[ FROM THE GRIL L ] *
— Balsamic-marinated Grilled Vegetables — 26.00 romaine lettuce and a pink mayo splash, served with French fries or tossed salad — Crab Salad — 34.00 crisp lettuce and a pink mayo splash, served with French fries or tossed salad — Grilled Marinated Chicken Breast — 34.00 crisp lettuce and a pink mayo splash, served with French fries or tossed salad —
— Mahi-mahi or Dorado — 31.00 from our local waters, seasoned with herbs, lightly marinated and grilled to perfection — Grilled Chicken — 35.00 your choice of a breast or leg, grilled and smothered with The Crane barbecue sauce — Sirloin Steak — 37.00 8-oz. sirloin beef steak cooked to order — Shrimp Kebab — 41.00 jumbo shrimp on a bamboo skewer with fresh peppers and onions — * All meals are served with baked potatoes or corn on the cob.
[ SANDWICH BAR ] — Club Sandwich — 32.00 with grilled chicken, ham and bacon, served with French fries or tossed salad — 6-oz. Beef Burger — 32.00 with sesame burger bun, American cheese and sautéed onions, served with French fries or tossed salad — Traditional Bajan Flying Fish Cutter — 34.00 in salt bread, served with French fries or tossed salad —
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.
DININ G : Outdoors (covered and uncovered) S ERV IN G: Lunch AT T IRE : Casual (beachwear)
BA R: Yes PA RK IN G : Yes L U N C H : 12:00 noon to 5:00 p.m., Monday to Sunday
BA R: 11:00 a.m. to 6:00 p.m., Monday to Sunday
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MENUINTERNATIONAL.COM
Paul Owens — Chef
INTERVIEW
THE HOUSE ON THE CLIFF: A LOCAL RESTAURANT’S RISE TO FAME b y — JOANNA FOX
In practically every major city in the world, there’s always at least one restaurant that has evolved to the point where it’s either known by name, or by reputation. Whether it’s a famous chef or number of Michelin stars, exotic location or limited amount of seats, glamorous clientele or extreme cuisine, these coveted dining experiences are becoming more sought out than ever before. This is no ordinary dinner by any means, but amongst those rare few momentous meals that guests look forward to for ages, book months ahead of time, wait for a special occasion, and often save especially for. To achieve this level of prestige, to get to this stage on the global dining scene, all these restaurants and chefs had to start somewhere, they didn’t all just open their doors to accolades, waiting lists and international fame. The Cliff has been open since 1995 and is reputed to be the top restaurant on the island of Barbados, one of the best restaurants in the Caribbean, and even one of the most exclusive dining experiences in the world. Nestled into the side of a cliff overlooking the scenic West Coast of Barbados, The Cliff is known not only for its caliber of cuisine, but also for its unusual, mesmerizing and entirely original setting. Some say it looks like a pirate ship, others a fort, but there is one thing that’s for certain: it’s breathtakingly dramatic.
When you enter The Cliff you walk down towards the water, descending along a stone walled staircase and exiting into an incredible open-air space entirely illuminated by torches. Each table glows by candlelight and every seat in the house overlooks the sea. As much as the restaurant itself is awash in a fiery warmth, the ocean just below provides an exceptional contrast. The blue phosphorous water is brought to life by low-lying spotlights that accentuate the very distinguishable shapes of stingrays and tarpon fish that circle below. From The Cliff’s beach, another staircase leads up to the three-tiered restaurant for those who choose to arrive by yacht. From the impeccable service to the starched linens, impressive wine cellar and daily specials flown in from around the world, The Cliff is not your ordinary restaurant. It didn’t start out like that though, very far from. It was actually just a plain house on a cliff that was the collective vision of two men: owner Brian Ward and chef Paul Owens. “Brian approached me about a restaurant, which was just a little house with dirt all over the place”, recalls Owens. “I was like, where’s the restaurant going to be? And [Ward] said he had it all sorted. I said ok, where’s the car park? He said, don’t worry, mate, I got it organized and finally, I said, ok, I’m in.”
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Owens, who is originally from Liverpool, had arrived in Barbados years earlier after falling in love with the place during several holidays. By the fourth visit, he simply decided to stay. He began his culinary career working in kitchens when he was only 14 years old and after leaving school shortly thereafter, began working as a cook full time. Before arriving in Barbados permanently, Owens had worked his way up to chef at a very successful Liverpool restaurant but he gave it all up to pursue a life on this small island. So how did Owens and Ward take a modest house and transform it into something that could very well resemble an ocean side castle with a brigade of 12 chefs and room for 200 diners? “We just kept on getting busier and busier and busier” shrugs Owens. “Most of this now didn’t exist, we just began to dig it all out bit by bit”. It wasn’t just the restaurant that slowly got bigger though, so did its reputation, both on and off the island. As more people began to hear of this new restaurant, The Cliff, the team began to make small changes, especially to the quality of the food, the wine and the service. “Although Paul and Brian started with their own concept, a lot of items on the menu evolved because of the guests”, explains Peter Harris, The Cliff’s delightful general manager. “Paul’s initial idea about this restaurant was casual and laid back. The guest began to have an important input and we listened because if that’s what your guests want, you need to evolve.”
The food began to take on a life of its own all the while propelling the restaurant’s prestige. The island itself also began to change, and it became a lot easier to get produce and specialty food products to Owens’ kitchen. “Twenty, thirty years ago your menu had to reflect what you could get”, states Harris frankly. “Now we’ve reached a stage where if Paul wants to do something, he makes a list of what he needs and we bring it in.” “Just the quality of the produce, it’s changed so much”, exclaims Owens. “It’s hard here, we’re not a seasonal place. We have seasons in terms of fish, but we don’t have game and it’s hard for meat, it’s not like England. Some restaurants around here bring in fish from Europe but I don’t see any need for that. We can get plenty of fish right here like tuna, snapper, barracuda, dolphin (aka mahi-mahi), all our fish is amazing.” Owens gets herbs and vegetables from the island when he can, but it’s challenging for such a small landmass to supply the volume of people that travel to Barbados every year. It’s impossible for the farmers to keep up. What Owens does import is farm fresh produce from a market in Paris every Thursday, top grade meat from the US, Kobe beef from Japan, and lamb from Whales or New Zealand, depending on the time of year. Not only does Owens bring in food from around the world, but he also travels to different restaurants all over the US and Europe to work in their kitchens and hone his skills.
“I really like to go off and work in new places. Last year I was at Restaurant Gordon Ramsay in London that has three Michelin stars, and the year before that I was in New York at Le Bernardin. I was just in Miami last week and worked in Dallas as well. I like to do this, go out, get a little inspiration and learn new stuff.” As Owen’s food became more refined, reinforcing his reputation, the restaurant began to swell to accommodate the volume of customers who were now paying attention. They hired more staff, added more dining areas, expanded the bar, and increased the size of the kitchen. All of a sudden, people knew about The Cliff and it morphed into something more than simply your average restaurant: What was once a meal out now became an experience. What’s interesting about The Cliff’s gradual expansion is that they never built upwards, to loom over the coastline, but rather spread outwards and down, embedding themselves firmly into the rocky ledge, solidifying the restaurant into the very landscape that inspired their name. The Cliff’s intentions were to create a special setting with outstanding food yet over time, Paul Owens and Brian Ward, with the help of Peter Harris, their dedicated staff and their loyal clientele, all shaped The Cliff to become something altogether bigger than anyone could have ever imagined.
THECLIFFBARBADOS.COM DERRICKS — ST. JAMES — (246) 432-1922
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MENUINTERNATIONAL.COM
THE CLIFF
I N T E R N AT I O N A L
PRAISED WORLDWIDE BY FOOD WRITERS, THE CLIFF HAS POSITIONED ITSELF AS BARBADOS’ PREMIER RESTAURANT. NESTLED ON A CLIFF WITH MAGNIFICENT VIEWS OF THE SEA FROM ANY TABLE, IT UNDOUBTEDLY HAS ONE OF THE MOST STUNNING SETTINGS OF ANY RESTAURANT IN THE WORLD. CHEF PAUL OWENS AND HIS TEAM OF 12 CHEFS PRODUCE AMAZING DISHES USING THE FINEST AND FRESHEST INGREDIENTS WHILE MAINTAINING THE HIGHEST STANDARDS OF QUALITY AND CONSISTENCY. THE RESTAURANT AND LOUNGE ARE AVAILABLE FOR PRIVATE FUNCTIONS. RESERVATIONS ARE RECOMMENDED.
DERRICKS ST. JAMES (246) 432-1922
LOCATE US
WWW.THECLIFFBARBADOS.COM
N˚ 9 ON MAP PAGE 106
info@thecliffbarbados.com
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Sample menu...
DINNER OPTIONS
[ MAIN COURSE ]
— Set-price menu (please call for current pricing) The Cliff offers two-course and three-course dinner options (either option includes one main course only). —
— Filet of Prime Beef Tenderloin wild mushroom fumé, morels, sautéed shiitake mushrooms, assorted baby vegetables, truffle and Parmesan fries — Fillet of Dolphin (mahi-mahi) mushroom duxelles, wilted greens, Parmesan sauce, creamed potatoes — Caribbean Shrimp Thai green curry-coconut sauce, coriander rice, chargrilled vegetables, fried basil — 12-oz. Veal Rib Chop mustard and tarragon sauce, potatoes au gratin, asparagus — Pan-roasted Chicken Breast crushed new potatoes, roasted garlic-rosemary sauce, assorted vegetables, white truffle oil — Roast Gressingham Duck Breast wild mushroom fumé, creamed savoy cabbage, baby turnips, creamed potatoes, baby onions —
[ FIRST COURSE ] Snow Crab Cake coriander cream, coriander vinaigrette, red curry oil — Grilled Portobello Mushroom Salad mesclun greens, asparagus, Parmesan, truffle vinaigrette — Potato Gnocchi and Penne Pasta prosciutto ham, baby spinach, Parmesan sauce — Foie Gras and Chicken Liver Parfait apple and raisin chutney, port glaze — Open Ravioli of Shrimp pesto sauce, tomato fondue, aged Parmesan — Carpaccio of Beef Tenderloin (raw) truffled rocket leaves, aged Parmesan, capers, English mustard mayonnaise — Savory Snails in a Puff Pastry Case julienne vegetables, chive-cream sauce — Spicy Caesar Salad shaved Parmesan, chargrilled chorizo sausage —
All prices are in Barbadian dollars and include government value added tax. A 10% service charge will be added to parties of 6 or more. Prices and menu items are subject to change.
DININ G : Open-air (partially covered) S ERV IN G: Dinner AT T IRE : Elegantly casual
BA R: Yes PA RK IN G : Yes (complimentary valet parking)
DIN N ER: 6:30 to 10:00 p.m., Monday to Saturday in summer, and Monday to Sunday in winter
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I N T E R N AT I O N A L MEDITERRANEAN SEAFOOD
MENUINTERNATIONAL.COM
THE FISH POT
UNCOMPLICATED YET CHIC, THE FISH POT IS A WELCOME ALTERNATIVE TO TRADITIONAL DINING. THIS UNUSUAL RESTAURANT, SET IN A SMALL 17TH-CENTURY FORT AT THE WATER’S EDGE, IS AIRY AND BRACINGLY CASUAL. CHEF STEPHEN BELGRAVE USES ONLY THE FRESHEST INGREDIENTS AND AMPS UP THE FLAVOUR WITH BONA FIDE LOCAL SEASONINGS. WITH THE FISH MARKET A MERE TEN-MINUTE DRIVE AWAY, THE FISH POT DELIVERS A MENU FULL OF TEMPTING DISHES MADE WITH THE FRESH BOUNTY OF THE SEA. THE FISH POT RESTAURANT OFFERS A TRULY GOURMET EXPERIENCE IN DELIGHTFUL SURROUNDINGS.
LITTLE GOOD HARBOUR SHERMANS ST. LUCY (246) 439-3000 / 439-2604
LOCATE US
WWW.LITTLEGOODHARBOURBARBADOS.COM
N˚ 8 ON MAP PAGE 105
info@littlegoodharbourbarbados.com
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Sample menu...
[ STARTERS ]
[ PASTAS ]
— Deep-fried Camembert — 32.00 microgreens, plum chutney — Duo of Pork and Shrimp Spring Rolls — 34.00 spicy tomato jam — Carpaccio of Tuna — 35.00 petit crab salad, citrus salsa — Parmesan-fried Calamari — 35.00 sweet chilli tartare — Atlantic Salmon Cakes — 36.00 cucumber salad, English mustard aïoli — Ceviche of Octopus — 36.00 plum tomatoes, cucumber, cilantro and caper vinaigrette — Chilled Crayfish Platter — 45.00 seaweed salad, lemon mayonnaise —
— Linguine or Penne — vegetarian 48.00 — chicken 50.00 — seafood 50.00 — shrimp 52.00 — lobster 55.00 tossed with tomato, caper and tarragon sauce OR white wine-garlic cream OR lemon-red curry olive oil —
[ SAL ADS ] * — Fish Pot Caesar — 30.00 mushrooms, tomatoes, croutons, Parmesan, roasted garlic and anchovy dressing — Mixed Leaves Salad — 30.00 pine nut-crusted goat cheese, prosciutto melon, sherry-balsamic vinaigrette — * Add flying fish $12.00, chicken $15.00, octopus $18.00, shrimp $20.00, each item may be grilled or blackened.
All prices are in Barbadian dollars and include government value added tax. Tipping at your discretion. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual S M O K IN G P O L ICY: Smoking not permitted
[ MAINS ] * * — Grilled Spiced-rub Tuna Steak — 55.00 warm tomato salsa — Blackened Pork Loin — 60.00 roasted garlic jus — Teriyaki Grilled 8-oz. Sirloin — 78.00 tomatoes and onions — Grilled Half-lobster (seasonal) — 98.00 with either basil butter or stewed tomato and onion compote — Seafood Platter (for two) — 150.00 selection of shellfish and fish — ** Served with your choice of either garlic mash, fries, sweet corn risotto or basmati rice.
[ CURRIES ] — Kashmiri-style Curry — vegetarian 45.00 — chicken 50.00 — seafood 52.00 — shrimp 55.00 — beef 55.00 served with poppadums, basmati rice and chutney
BA R: No PA RK IN G : Yes BRE A K FAS T: 8:30 to 10:00 a.m., Monday to Sunday
L U N C H : 12:00 noon to 2:30 p.m., Monday to Sunday DIN N ER: 6:30 to 9:15 p.m., Monday to Sunday
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MENUINTERNATIONAL.COM
Britta Pollard — Managing Director
INTERVIEW
THE PINK PEARL OF BARBADOS b y — JOANNA FOX
You can see it from the plane when you fly into the Grantley Adams International airport in Barbados. A soft shade of pink, it’s unmistakable. Since the 1950s, the Southern Palms Beach Club & Resort Hotel has been a long-standing staple on the island and a home away from home for many of its guests who have been vacationing here for decades. Located right in the center of the vibrant St. Lawrence Gap and in a beautiful spot right on Dover Beach, the Southern Palms is not only a special place, but it’s also staffed by an incredible team of people. Guests are more than just visitors passing through at the Southern Palms, they’re treated like family and friends. Led by the very wonderful Ms. Britta Pollard who is the managing director, the atmosphere is intimate and personal, something that she feels distinguishes the Southern Palms from other hotels and resorts on the island, or any other Caribbean island, for that matter. “The hotel has been here so many years”, Pollard explains, “it has so much history and so many stories about people that have been coming here for years. There is staff that has worked here for half a lifetime. We have had maids that have been here for 40 years. We’re a family”.
Pollard, who’s been with the hotel for 30 years, knows the Southern Palms inside and out. Spend a little time with her and you’ll see she even knows her guests by their names. A native of Denmark, Pollard moved to Barbados in 1980 and started working for the hotel five years later. “In 1985, I started working here with guest relations, activities, weddings, marketing, and then I became the manager in 1998. During my time as a manager I was given the freedom to make changes, which was a lot of fun. A lot of things happened in terms of the development of the island, especially the access to new products. It changed so much over those years and we were really able to upgrade a lot of things from yesteryear to the current times”. Even though the hotel has always remained its signature shade of pink, a lot of other things have certainly changed on the island since Pollard first arrived on the island. “Barbados has changed, the traveller has changed, the expectations have changed, so all of those changes plays into what we are at the Southern Palms, and what we used to be and where we are now. In those days the traveller was different and their expectations were different than what they are today. Barbados has become much more obtainable for so many people.”
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There’s also been a shift in where the island’s tourists are coming from. Pollard remembers that in the early days of her career at the Southern Palms, most of the visitors were Canadian but that’s changed over recent years. “Canadians started going to all the Spanish speaking destinations like Mexico, Dominican Republic, Haiti and Cuba” says Pollard, “and I think that has played in to our Canadian market for sure. Barbados has also become more and more accessible from Europe. Our volume is now mainly from the United Kingdom.” The big Barbados boom really started happening in the late 1980s when the lines between the “on” season and the “off” season started to blur and travellers began to come to Barbados all year round, not just during the northern hemisphere’s winter months. “In the late 80s people started coming all year round and there was a lot more happening on the island. There was affluence and generally people started travelling more. You could see that the standard of living was changing and people were getting much more exposed to the outside world. Barbados got much more trendy without loosing its Caribbean flair. I always felt that Barbados, to a large extent, has been able to develop but maintain the Caribbean feeling”. This idea of thoughtful development is exactly Pollard’s philosophy with the Southern Palms. The hotel stands out because of small touches that make its guests feel at home, yet at the same time, the hotel feels modern and up-todate with what people would want from a vacation experience.
Every Monday evening, no matter how many guests are staying in the hotel or what time of year it is, Pollard hosts a rum punch party on the picturesque hotel grounds. Overlooking the beach, this casual get-together gives the opportunity for not only Pollard to chat with guests, but for guests to get to know each other and have a good time. There is also live entertainment at the hotel bar three nights a week, which is always a good time filled with drinks, music and dancing. Pollard prides herself on creating this kind of environment, and these are the little things that keep her guests coming back year after year, generation after generation. The Southern Palms has it’s own restaurant and bar and some of their rooms have kitchenettes with small, fully functional kitchens, but this is by no means an all-inclusive hotel, nor does it strive to be. There’s too much of wonderful Barbados to discover to be confined to one place and stay behind the hotel’s pink walls. “That is where the difference is, because when you look at those Spanish speaking destinations, they have hotels with 1500 rooms and 10 restaurants; they’re massive. Sometimes there is crime and poverty outside of the walls of the property, so the more inclusive the hotel is, the better for you”, says Pollard. “Here in Barbados, you can actually experience the culture and the infrastructure of the island and interact with the people. There are things that are happening at a local level that are trendy, there’s loads of really nice, little cozy restaurants, all you have to do is walk out that door”.
From the staff at the hotel to the great team of guys behind the hotel’s watersports program on the beach (just ask for Sandy), the lifeguards who patrol the shores, the fishermen at the market, and all the men and women you happen to run into just walking down the street, the Bajan people are exceptionally nice, helpful and welcoming. If you smile and say hello, they will certainly smile and greet you back. It’s the people all over this island that really help make the experience of Barbados all the more incredible. “People are very genuine here, very warm and if you show them that you are open to their greeting, they’re so there”, Pollard agrees. “But if you come with a wall, they step right back. Some people don’t understand that. People here are genuinely very warm and friendly but if you put up a wall, they step back. And then people say they’re not very friendly. Well, if you don’t open up to them, they’re not going to open up to you”. When she’s not riding horses or spending time with one of her six grandchildren, Pollard is usually with her staff and guests at the hotel. When I ask her if she ever gets tired of this life, living on such a small island, she shakes her head and smiles. “The whole world arrives here every day, there’s always new people. No day is the same as yesterday and tomorrow is always going to be new”. Pollard is absolutely right.
SOU T HERNPA L MS.NE T SOUTHERN PALMS BEACH CLUB & RESORT HOTEL — ST. LAWRENCE GAP — CHRIST CHURCH — (246) 428-7171
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BARBADIAN I N T E R N AT I O N A L
MENUINTERNATIONAL.COM
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 A VIEW OF A STUNNING BEACH. THE RESTAURANT EXUDES FRESH TROPICAL VIBRATIONS OF COMFORT AND REFRESHMENT. AND WHEN YOU MIX THAT WITH A SUPERB MEAL, WELL... YOU KNOW YOU’RE AT THE RIGHT PLACE!
SOUTHERN PALMS BEACH CLUB & RESORT HOTEL ST. LAWRENCE GAP CHRIST CHURCH (246) 428-7171
LOCATE US
WWW.SOUTHERNPALMS.NET
N˚ 6 ON MAP PAGE 111
info@southernpalms.net
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Sample menu...
BAR MENU *
FINE DINING
[ STARTERS ]
[ STARTERS ]
Range: 13.00 – 35.00 — Assortment of Delicious Starters —
Range: 16.00 – 35.00 — Stir-fried Angus Beef with ginger and sweet soy sauce, angel hair pasta — Pan-seared Queen Scallops in a Pernod-shrimp sauce, seaweed salad —
[ MAINS ] Range: 20.00 – 57.00 — Selections Include: soups — salads — sandwiches — burgers — pastas — pizzas — fish and chips — steak — seafood — * Available from 11:00 a.m. to 10:00 p.m.
[ MAINS ] Range: 55.00 – 70.00 — Blackened Mahi-mahi with vegetable risotto, Champagne-citrus beurre blanc and basil oil — 8-oz Angus Beef Filet three-peppercorn sauce, garlic and mustard mash — Pan-fried Duck Breast with an orange sauce, grilled vegetables in a balsamic reduction —
[ DESSERTS ] Range: 10.00 – 18.00 — Tropical Fruit Cheesecake — Flambéed Bananas topped with French vanilla ice cream — Ebony and Ivory bittersweet dark chocolate mousse and white chocolate mousse with a mixed berry sauce —
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.
DININ G : Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Elegantly casual EN T ER TA IN M EN T: Live music BA R: Yes
PA RK IN G : Yes BRE A K FAS T: 7:30 to 10:30 a.m., Monday to Sunday L U N C H : 11:00 a.m. to 10:00 p.m., Monday to Sunday
DIN N ER: 6:00 to 10:00 p.m., Monday to Sunday EN G L IS H P U B N IG H T: from 6:30 p.m., on Saturdays
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LOBSTER SEAFOOD
MENUINTERNATIONAL.COM
THE LOBSTER POT
LOCATED ON ONE OF THE FINEST BEACHES ON THE WEST COAST, THE LOBSTER POT IS THE ULTIMATE PLACE TO RELAX AND UNWIND. HAVE BREAKFAST, MAKE USE OF THE SUN LOUNGERS AND BEACH UMBRELLAS PROVIDED, SWIM IN THE PERFECTLY BLUE SEA, THEN MAYBE CONTEMPLATE SOME LUNCH BEFORE A BUSY AFTERNOON’S SUN BATHING, OR COME FOR DINNER USING THE COMPLIMENTARY TRANSPORT PROVIDED FROM ANYWHERE ON THE WEST COAST AND SAMPLE OUR SEAFOOD DELIGHTS. SHADED BY MATURE ALMOND TREES THAT ARE INCORPORATED IN TO THE BEACH DECKING, THE LOBSTER POT IS ALWAYS COOL, CALM AND COLLECTED.
QUEEN STREET OPPOSITE COURTS SPEIGHTSTOWN ST. PETER (246) 231-7286
LOCATE US
WWW.THELOBSTERPOTBARBADOS.COM
N˚ 9 ON MAP PAGE 105
info@thelobsterpotbarbados.com
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Sample menu...
[ BRE AKFAST ]
[ MAIN COURSES ]
— Full English — 40.00 bacon, eggs, beans, black pudding, chips, sausages and toast — Steak and Eggs — 55.00 rib-eye steak and fried or scrambled eggs —
— Curried Goat — 75.00 a Caribbean classic, goat meat in a hot and spicy sauce with rice and peas — Lobster Patia — 100.00 a hot and sweet Indian-style curry, served with rice and mango chutney — Lobster Pot Pie — 100.00 topped with mashed potatoes and served with vegetables or salad — Lobster Thermidor — 165.00 lobster topped with a creamy thermidor sauce, then grilled and served with your choice of handcut chips or rice, salad or vegetables —
[ STARTERS ] — Lobster Bisque — 30.00 classic creamy lobster soup with just a dash of brandy — Lobster Spring Rolls — 30.00 served with a mixed salad and a sweet chilli sauce — Crab Diablo aux Champignons — 50.00 a large field mushroom stuffed with crabmeat, breadcrumbed and deep-fried, served with homemade tartar sauce —
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.
DININ G : Open-air S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Casual
[ DESSERTS ] — Profiteroles — 25.00 drizzled with chocolate sauce — Crème Caramel — 25.00 served with ice cream — Apple Pie — 25.00 with home-made custard — Crêpes Suzette — 30.00 crêpes flambéed in Cointreau and served with vanilla ice cream —
EN T ER TA IN M EN T: Live music BA R: Yes PA RK IN G : Yes
BRE A K FAS T, L U N C H A N D DIN N ER: 9:00 a.m. to 9:30 p.m., Tuesday to Sunday
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MENUINTERNATIONAL.COM
THE RESTAURANT AT THE ANIMAL FLOWER CAVE
THE RESTAURANT AT THE ANIMAL FLOWER CAVE HAS GROWN FROM A SMALL BAR THAT’S BEEN IN THE SAME LOCATION SINCE 1927. IT SITS ON THE MOST NORTHERN POINT OF THE ISLAND WITH A PANORAMIC VIEW OF MORE THAN 180 DEGREES OF OCEAN HORIZON. THE BAR AND CAVE HAVE BEEN IN THE WARD FAMILY SINCE 1927 AND IS, AND ALWAYS HAS BEEN, A FAMILY-OWNED AND -RUN BUSINESS. NOW IN IT’S THIRD GENERATION, THE OWNER MANNIE (MANUEL) WARD, HAS GROWN UP IN THE TOURIST INDUSTRY IN BARBADOS AND HAS BEEN RESPONSIBLE FOR MANAGING MOST OF THE TOP RESTAURANTS ON THE ISL AND. HE DECIDED TO USE HIS EXPERIENCE AND KNOWLEDGE OF THIS INDUSTRY TO ENHANCE THE ORIGINAL BAR AND TURN IT INTO A RESTAURANT SERVING TRADITIONAL BARBADIAN AND CARIBBEAN DISHES IN A VERY CASUAL SETTING OVERLOOKING THE SEA. THIS IS OLD BARBADOS AT ITS VERY BEST.
THE RESTAURANT WILL OPEN FEBRUARY 1ST, 2015.
NORTH POINT ST. LUCY (246) 439-8797
LOCATE US
WWW.S-WARD.WIX.COM/ANIMALFLOWERCAVE
N˚ 10 ON MAP PAGE 105
animalflowercave@outlook.com facebook.com/animalflowercave
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Sample menu...
[ AL L-DAY MENU ]
[ MAINS ]
Range: 18.00 – 45.00 — Bajan Bits — Fish Cakes — Pumpkin Fritters — Spinach Cakes — Conch Fritters —
— Curry Goat — Local Lamb Stew — Braised Pork Chop — Seafood Pepperpot — Catch of the Day — We also offer a selection of delicious wraps or cutters for those who want a light lunch. Please call us for full menu options.
[ SAL ADS ] — Lime Tree-smoked Conch Salad — Spiced Bajan Chicken Liver Salad — Bajan Pickled Seacat (octopus) with breadfruit —
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.
DININ G : Open-air S ERV IN G: Lunch
AT T IRE : Casual BA R: Yes
PA RK IN G: Yes L U N C H : 11:00 a.m. to 5:00 p.m., Monday to Sunday
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THE SANDPIPER
THE SANDPIPER ENJOYS AN ENVIABLE REPUTATION AS ONE OF THE ISLAND’S FINEST RESTAURANTS. CHEF CHRISTOPHE POUPARDIN AND HIS TEAM CONTINUE TO WIN ACCOLADES FROM VISITORS AND LOCALS ALIKE. FRESH FISH AND THE FINEST LOCAL AND IMPORTED INGREDIENTS ARE USED TO CREATE BEAUTIFULLY PRESENTED DISHES. THE SANDPIPER 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.
ST. JAMES (246) 422-2251
LOCATE US
WWW.SANDPIPERBARBADOS.COM
N˚ 10 ON MAP PAGE 106
reception@sandpiperbarbados.com
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Sample menu...
[ APPE TISERS ] — Tortellini of Wild Mushrooms with Black Truffle Butter — 38.00 presented with tomato fondue and ground cèpes — Salad of Smoked Lamb with Baby Beets and Pears — 42.00 served with lentils du Puy and a tomato verjus — Crab-stuffed Tuna Roll with Avocado — 45.00 with black sesame seed dressing and herb oil — Cilantro-roasted Caribbean Lobster — 45.00 served on a seeded potato and pineapple salad — Carpaccio of Sea Scallop with Seared Foie Gras — 45.00 presented with a citrus-soy sauce dressing — Rare-roasted Beef Salad with Gorgonzola — 48.00 served with poached plums, asparagus and a roast tomato aïoli —
[ MAIN COURSES ] — Salad of Warm Pickled Chicken and Breadfruit — 78.00 accompanied by spiced cucumber souse — Bajan Steamed Flying Fish with Saltfish Cou-cou — 78.00 served with sweet tomato chutney, braised onions and a saffron-butter sauce
All prices are in Barbadian dollars and include service charges and government value added tax. Prices and menu items are subject to change.
DININ G : Indoors – Outdoors S ERV IN G: Breakfast – Lunch – Dinner AT T IRE : Elegantly casual EN T ER TA IN M EN T: Live music
— Pan-fried Barracuda with Coconut Risotto — 82.00 pineapple crisp, sautéed baby pak choi and herb-flavoured oil — Seared Peppered-crusted Yellowfin Tuna — 82.00 with braised potato, mushrooms, asparagus and coriander oil — Sesame-crusted Caribbean Shrimp — 84.00 set on a pawpaw coulis and topped with a pickled mango salad — Grilled Noisette of Lamb with a Warm Chickpea Salad — 88.00 accompanied by saffron potatoes and a rosemary reduction — Grilled Veal Cutlets with Herb Polenta — 92.00 served with a tomato and caper beurre noisette and beans — Cherry Cola and Balsamic Tomahawk Beef Short Ribs — 92.00 served with roast garlic mash, green beans and baby tomatoes —
[ DESSERTS ] — Pistachio Nut Parfait — 31.00 with a crispy tuile and white chocolate sauce — Sticky Toffee and Date Pudding — 31.00 served with maple-almond ice cream — Dark Chocolate Tart — 35.00 served with peppermint ice cream —
BA R: Yes PA RK IN G : Yes BRE A K FAS T: 7:30 to 10:30 a.m., Monday to Sunday
L U N C H : 12:00 noon to 2:30 p.m., Monday to Sunday DIN N ER: 7:00 to 9:30 p.m., Monday to Sunday
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INTERVIEW
THE LUCK OF THE TIDES b y — JOANNA FOX
Guy Beasley — Chef / Owner
Anyone that thinks the restaurant industry is easy has no idea. The hours are long and grueling, the stress levels are high, the daily demands are immense, and there is the constant pressure to create something that has both prosperity and longevity. Some say the first year of running a restaurant is the hardest to get through. When the second year comes along things get even bleaker. According to the National Restaurant Association, 70% of restaurants that make it through their first year close within the next five. Every year after that, they’re basically holding their breath and rolling the dice, striving to not only meet customer expectations but exceed them time and time again. It’s enough to keep anyone up at night, and for some chef/owners, such as Guy Beasley of The Tides Restaurant in Barbados, it certainly has in the past.
After half a lifetime working as a chef and holding many prominent positions both in Barbados and in Europe, Beasley has finally found himself on solid ground: he’s been the chef of the very sophisticated, memorable and popular Tides Restaurant for the past 15 years. When you consider that the average lifespan of a restaurant is barely a year, that’s definitely something to be proud of. On top of that, 8 years ago, Beasley and his wife Tammie, who also happens to be his business partner, bought the The Tides property outright. So not only do they operate an incredibly successful business, they also own it.
“My mum and dad had put me through private school in England but I wasn’t ever really interested. My sister was doing hotel management so I thought to myself: if she can do that, I can do that. I interviewed at the college and I got into the craft course, which was cooking. I accepted, not knowing anything about it, but once I got into it, I realized it was just my bag. I finally had some success in cooking, whereas I had never found success in school. I was passing my exams and my tests, I was finally doing well at something. That’s how I fell into cooking and it’s really just grown from there”.
For Guy Beasley, it’s really a dream come true after a long and winding career as a chef that all started as a stroke of pure luck back when he was finishing high school in England. Beasley explains:
After Beasley finished his three-year culinary program he got a job in Jersey, the largest of England’s Channel Islands just off the coast of Normandy, France. It was there that Beasley met the people who would essentially change the
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course of his life: The O’Haras. The O’Haras had been living in Barbados since the 1950s where they owned the Coral Reef Club and happened to be visiting Jersey. Unhappy with his current position, Beasley asked the couple if there was any chance he could work for them. Shortly after, Beasley received a 6-month work permit for Barbados and promptly made his way to an island he knew almost nothing about. Working in Barbados was an incredible experience, but once his work permit ran out, Beasley had to return to England. Being from Coventry, a landlocked city in the center of the country, as soon as Beasley got home he wanted to leave. This time he went to St. Lucia, working as a souschef. After having a taste of Barbados, Beasley found life on this smaller and less-progressive island very challenging. “St. Lucia is very different to Barbados. Although Barbados, at that time in the mid 1980s, was behind the times, St. Lucia was in the dark ages. Really. Like no fresh milk, no cream, no dairy, nothing fresh, very little product there, so it was difficult. In the end I worked for about 4 months and decided this wasn’t for me. I called the O’Haras up again and they told me to come over. They organized another work permit for 6 months and I immediately flew from St. Lucia to Barbados to start at The Sandpiper Hotel. It was also during that time, that I met my wife, Tammie”. After his second work permit was up, Beasley and Tammie moved to London together and began working with Albert and Michel Roux. The
Roux brothers are often considered the godfathers of English cuisine. Beasley learnt from the best while training at their three Michelin Star restaurant, Le Gavroche, and started to find his culinary voice, while Tammie trained as restaurant manager. After 4 years with the Roux brothers, Guy and Tammie decided to get married and move back to Barbados in 1991. Despite their temporary intentions, one thing led to another and the couple started a family, making the island their new permanent home. After an entire career of working for other people, Beasley eventually wanted his own place. Desperate to find something that felt just right, he finally looked at a shell of a property on the West Coast, right on the water in Holetown. With no intentions of liking the place, the moment Beasley saw it he knew that this was meant to be. Guy and Tammie decided to put everything on the line to make this restaurant work. “We had to borrow half-a-million dollars to set the place up, it was scary times for us. We put all the money into the front of the restaurant and spent very little money in the kitchen. I put all second-hand equipment in there and decided that if we made it through the first couple years, we would then spend money fixing that up. The priority was to get the restaurant looking fantastic and that’s where Tammie came in. She has a great eye for detail and she was paramount in setting all of this up”.
The restaurant opened in 2000 and in spite of a couple hiccups along the way, The Tides made it through its first year, then its second, and just kept on going strong from there. Looking back now, neither Beasley nor his wife, in their wildest dreams, could have anticipated how well the restaurant has done over the past 15 years. “Some people thought we were mad for embarking on this venture”, says Beasley smiling. “We proved that we were able to do it”. With a style of cuisine that reflects his culinary past, Beasley likes to keep his food simple and not manipulate the ingredients too much. He likes to keep it as fresh as possible and uses a combination of local and imported produce to ensure only the highest quality. He recently hired a new head chef, Simon Tempro, who also happens to be newly married to Tammie’s niece. Simon trained in Miami and brings a more contemporary perspective to Beasley’s classical cooking style. They balance each other out. It’s not only the food that has kept The Tides on top over all these years though, Guy and Tammie owe a lot of their fortune to the incredible staff led by their devoted restaurant manager, Henry Sealy. “Our staff are phenomenal”, beams Beasley. “They are hugely loyal, dedicated staff. They’re proud of what we’ve all achieved together and we look after them. None of us anticipated how far we would have come and we’re thankful to all our staff who were able to help us keep going”.
TIDESBARBADOS.COM T I D E S A R T G A L L E R Y. C O M BALMORE HOUSE — HOLETOWN — ST. JAMES — (246) 432-8356 / 432-8357
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THE TIDES RESTAURANT
THE TIDES, ALWAYS HIGHLY RATED, RESTS ON THE EDGE OF THE SEA AND OFFERS A DRAMATIC SETTING. IT’S A FEAST FOR THE EYES, ESPECIALLY WHEN THE SUN SETS. THE DELICIOUS AND COLOURFUL DISHES ARE THE CREATION OF GUY BEASLEY, CHEF AND PROPRIETOR. HIS WIFE TAMMIE, MANAGER HENRY SEALY AND AN ATTENTIVE STAFF PAMPER THEIR PATRONS, ENSURING AN EXQUISITE AND FAULTLESS DINING EXPERIENCE. THE TIDES WAS INDUCTED INTO THE BHTA’S HALL OF FAME IN 2012, HONOURING 12 YEARS OF DEDICATION TO EXCEPTIONAL FOOD AND SERVICE. IT ALSO RECEIVED TRIP ADVISOR’S 2014 AWARD OF EXCELLENCE.
BALMORE HOUSE HOLETOWN ST. JAMES (246) 432-8356 / 432-8357
LOCATE US N˚ 11
WWW.TIDESBARBADOS.COM WWW.TIDESARTGALLERY.COM
ON MAP PAGE 106
thetidesrest@caribsurf.com
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Sample menu...
[ STARTERS ] Range: 29.00 – 70.00 — Spicy Thai Red Curry Chowder choice of baby shrimp or shredded chicken scented with lemongrass and coconut, garnished with baby corn, carrots and button mushrooms — Crispy Fried Arancini creamy risotto stuffed with caramelised onions and Camembert cheese, served with classic marinara sauce and shaved Parmesan — Open Crab and Prawn Ravioli filled with lightly spiced lump crab and baby prawns, crowned with lobster sauce and finished with a Parmesan foam — Hawaiian Tuna Poke tossed in soy sesame, red onion and cilantro, topped with avocado and crispy wontons, finished with a spicy Sriracha aïoli — The Tides Calamari Fritti Salad lightly spiced crispy fried calamari served over mixed greens, local bananas, roasted peanuts and currants, tossed in a honey, lime and ginger vinaigrette, drizzled with a garlic aïoli — The Tides Seafood Tower (for two persons) — Price per person: 70.00 poached lobster, king crab leg, mussels, smoked salmon, jumbo shrimp and fresh Colchester oysters served with three dipping sauces —
[ MAINS ] Range: 86.00 – 115.00 — Thai Jumbo Shrimp Curry jumbo shrimp braised in home-made Thai curry, coconut and fresh cream, served with a duet of wild and basmati rice — Jerk-seasoned Lollipop Pork Chop resting on a whole-grain mustard mashed potato, sautéed spinach and roasted butternut squash, topped with a carambola, raisin and peanut chutney, finished with a red onion jus
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.
DININ G : Outdoors – Open-air (covered) S ERV IN G: Lunch – Dinner AT T IRE : Elegantly casual
— Catch of the Day market-fresh choice of local fish, blackened, chargrilled or pan-fried, served with a curried almond, coconut and raisin jasmine rice, resting on chargrilled vegetables, finished with a passion fruit sauce and tropical fruit salsa — Peppered Rack of Lamb resting on a garlicky gratin dauphinois, finished with a whole-grain mustard cream and a spiced roast pumpkin and ginger compote — Crab-crusted Scottish Salmon served with sweet potato mash, steamed asparagus and finished with a chunky roast corn cream — Filet of Beef resting on truffle whipped potatoes, roasted Brussels sprouts, finished with a morel mushroom jus and topped with pan-seared foie gras —
[ DESSERTS ] All priced at: 36.00 — A Decadent Peanut Butter Mousse enrobed in milk chocolate, topped with a crunchy peanut brittle and finished with a roast coconut crème anglaise — The Tides “Tidation” a chocolate lover’s dream, rich chocolate ganache scented with cappuccino coffee set on a flourless chocolate cake and glazed with a thick chocolate topping — Dark Chocolate and Orange-scented Cheesecake (suitable for diabetics) finished with vanilla sour cream topping and surrounded with iced red berries and diabetic ice cream —
BA R: Yes PA RK IN G : Yes (valet parking) L U N C H : 12:00 noon to 2:30 p.m., Monday to Sunday (in season)
DIN N ER: 6:00 to 9:30 p.m., Monday to Sunday
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ZEN
JA PA NESE 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 JAPANESEINFLUENCED 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.
THE CRANE RESORT CRANE ST. PHILIP (246) 423-6220
LOCATE US
WWW.THECRANE.COM
N˚ 11 ON MAP PAGE 105
dining@thecrane.com
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Sample menu...
THAI MENU *
SUSHI MENU
[ APPE TISERS ]
[ NIGIRI SUSHI — 2 PIECES ]
— Kanom Pang Na Moo — 28.00 crisp deep-fried pork spread on a sliver of toast, served with chopped cucumber in a sweet vinegar — Aroma Mussels — 34.00 steamed fresh green mussels with kaffir lime leaves, lemongrass, galangal, shallots and fresh basil, served with a lemon-garlic dipping sauce — Goong Hom Pha — 34.00 spicy tiger prawns delicately wrapped in rice paper, deep-fried and served with a sesame-soy sauce —
— Maguro (tuna) — 22.00 — Hamachi (yellowtail) — 22.00 —
— Osaka — 28.00 flying fish roe, cucumber, salmon skin and crabmeat — Tuna — 30.00 flying fish roe, cucumber, avocado and tuna —
[ MAIN COURSES ]
[ MAKI — CUT INTO 6 PIECES ]
— Num Man Hoy — 60.00 beef tenderloin with fresh mushrooms and onions, wok-fried in a delicious oyster sauce — Pla Nueng Mano — 60.00 fish fillet of the day steamed and served on a bed of herbs, topped with fresh lime juice and crushed fresh chilli — Caribbean Sails — 74.00 tempura, teriyaki chicken, California roll — Lobster Kabayaki — 85.00 served in sizzling cast-iron pan —
— Philapelphia — 34.00 flying fish roe, cucumber, onion, smoked salmon and cream cheese — Spider — 64.00 flying fish roe, cucumber, avocado , soft-shell crab — Dragon — 70.00 cucumber, avocado, smoked eel and crabmeat — Samurai — 72.00 prawn tempura, tuna, hamachi, avocado, spicy mayo, eel sauce, wasabi tobiko, spring onions — Hotategai — 72.00 scallop, ikura, cucumber, avocado, crabmeat, tempura crisps, spicy mayo, eel sauce — Rainbow — 72.00 assorted fish, crabmeat, cucumber, avocado, tobiko —
* All dishes may be prepared mild, medium or hot as per your request. Main courses are served with fragrant steamed jasmine rice.
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.
[ TEMAKI HAND-ROLLS — 1 PIECE ]
DININ G : Indoors S ERV IN G: Dinner AT T IRE : Elegantly casual
BA R: No PA RK IN G : Yes
DIN N ER: 6:00 to 9:30 p.m., closed Tuesdays
St. Lawrence Gap
EAT :: PLAY :: DRINK :: STAY Find it all in The Gap RESTAURANTS • NIGHTCLUBS • BARS • HOTELS
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Saturday Roast beef buffet or ‘à la carte’ dinner with the popular ‘Syndikyt’ band
Sunday
Lunch buffet with ‘The All-Star Steel Orchestra’
Monday Buffet or ‘à la carte’ dinner with ‘The Redmen’ country and West Indian band
Thursday
Barbecue with ‘The All-Star Steel Orchestra’
Join us at Southern Palms Beach Club & Resort Hotel, St. Lawrence Gap, Christ Church
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C U LT U R E
LEARNING THE LINGO: BARBADOS LOCAL FOOD ESSENTIALS b y — JOANNA FOX
[ COU- COU ]
[ FISH CUT TER ]
[ CHEFE T TE ]
Cou-cou and flying fish is the national dish of Barbados. The cou-cou half is a hearty starch made up of cornmeal, okra and onions. The recipe for cou-cou originated from West African slaves who were brought to the island in 1644. Passed down from generation to generation, cou-cou became a household staple. The Barbadians even invented a special utensil that looks like a spoonsized cricket bat called a cou-cou stick for stirring the mixture. Once it’s ready, cou-cou resembles a rounder, firmer version of polenta. For the national dish, it’s topped with steamed flying fish and a light herb and garlic tomato sauce.
A cutter is a sandwich made from Bajan salt bread, which is not salty, but a lot like a potato bun: soft, light and fluffy. There are a couple theories of where the word ‘cutter’ came from. One is that the bun is cut, then stuffed with ingredients, hence a cutter, and the other is that this sandwich helps ‘cut’ the alcohol when you’re out drinking. Regardless, the most famous cutters are made with fried fillets of flying fish and topped with lettuce and tomato. Take note that a fish cutter isn’t the real deal without a dousing of some hot pepper sauce.
It’s impossible to visit Barbados without coming across at least one out of the 15 locations of this wildly popular local fast food chain. With its unmistakable bright purple and yellow logo, Chefette has been an island staple since it first opened in 1972 and is famous for its broasted chicken and delicious meat and vegetable rotis. In case you were wondering, broasting is a technique that combines pressure-cooking with deep-frying pieces of chicken that have been marinated and breaded.
[ FLYING FISH ]
[ HOT PEPPER SAUCE ]
[ PIGTAILS ]
The other half of the national dish, flying fish, also happens to be depicted on the Barbadian dollar coin. Sometimes referred to as ‘the land of the flying fish’ this Bajan warm water species is about 25cm long and shaped like a herring. Although they don’t actually fly, they appear to when they swim up to the water’s surface and burst into the air, using their pectoral fins to help them glide up to 40 meters in distance. Flying fish are found at fish markets and stalls all over the island and are typically served steamed or fried.
This is a condiment found all over the island and is an essential accompaniment to spice up any dish. Barbadians will use it with meat, poultry and fish but it’s also great on rice, eggs, potatoes or vegetables. It gets its bright orange colour from scotch bonnet peppers and is mixed with mustard, vinegar, onions, chilli peppers, black pepper and turmeric. Watch out, this sauce definitely carries some real kick.
Salted pigtails aren’t uncommon in Barbadian cuisine and are usually added to soups, braised in stews or mixed in to flavour rice and peas. More recently, locals began to grill the pigtails at stands along the side of the roads and BBQ pigtails have become wildly popular. The pigtails are braised until tender, then spiced, grilled and sauced. Super tender and falling right off the bone, this is definitely a street food not to miss.
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[ PUDDING AND SOUSE ]
[ BAKES ]
[ SE A EGG ]
Only served on Saturdays, this special meal is found along roadside stands, or from locals who sell it straight from their homes. The pudding part, not unlike sausage, is made from pig intestines that are cleaned, stuffed with a mixture of sweet potato, peppers and special Bajan seasonings, boiled and then seared in a pan to get a nice dark colour. Served on top is the souse, a mixture of boiled pig’s head and feet, chopped up and served with pickled onions, cucumbers, limes, peppers, and parsley. This is definitely a dish for the more adventurous eaters and is best washed down with a local Banks beer. Some say this is a Barbadian version of the famous Scottish dish, haggis.
Bakes are small, pan-fried cakes that are made up of flour, water, salt and sugar. They were once considered a household food staple because the ingredients were inexpensive and usually found in most kitchen pantries. Nowadays, spices like cinnamon and nutmeg are added for more flavour. Bakes are usually served in the morning for breakfast with eggs, as an afternoon snack or along side fish cakes as a meal. There is an old Bajan song with lyrics that go: “Fish cakes and bakes, every Bajan does make, so when it’s time to celebrate, it’s Soca fish cakes and bakes”.
Contrary to what this might bring to mind, Barbadian sea egg is actually a species of sea urchin found in the sea grass beds and shallow reefs around the island. They are a dark reddish-brown colour with white spines and usually grow to about 10 or 15cm in diameter. Sea eggs are a delicacy here and because of overfishing, there’s a ban on when they can be harvested. If you happen to be in Barbados during the sea egg season from September to December and enjoy the delicious golden roe of urchin, you’re definitely in the right place to sample the goods.
[ MACARONI PIE ]
[ CONKIES ]
Known simply as ‘pie’ on the island, this is a signature side dish that everyone can relate to. Ask a local about it and they all seem to have their own versions of this Bajan comfort food. Essentially, it’s an amped up version of macaroni and cheese. They use macaroni tube pasta rather than elbow pasta here and the mac and cheddar cheese mixture is mixed with a variation of onions, mustard, pepper, hot sauce, and ketchup. It’s then placed in a casserole dish, topped with breadcrumbs and baked in the oven for pie perfection.
This sweet, cornmeal based dessert was originally made to commemorate Guy Fawkes Day until Barbados became independent of Britain in 1966. From that year on, conkies were made to celebrate the island’s own Independence Day on November 30th. Conkies are a mixture of cornmeal, coconut, sweet potato and pumpkin, wrapped in a banana leaf and steamed. They look very similar to Mexican tamales. Other ingredients can be added such as spices, sugar, raisins and butter to give the conkies more complexity.
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BARBADOS MAP [ RESTAUR ANTS ] 1 2 3 4 5 6 7 8 9 10 11
ATLANTIS (THE ATLANTIS HOTEL) — 15 AZURE, L’ (THE CRANE RESORT) — 17 CAMELOT RESTAURANT (COBBLERS COVE) — 23 CIN CIN BY THE SEA — 37 D’ONOFRIO’S TRATTORIA (THE CRANE RESORT) — 41 JUMA’S RESTAURANT — 47 THE CARRIAGE HOUSE POOLSIDE RESTAURANT (THE CRANE RESORT) — 73 THE FISH POT (LITTLE GOOD HARBOUR) — 79 THE LOBSTER POT — 85 THE RESTAURANT AT THE ANIMAL FLOWER CAVE — 87 ZEN (THE CRANE RESORT) — 95
[ ADVERTISERS ] 1 2 3 4 5
ALLEYNE REAL ESTATE — 11 & 115 APES HILL CLUB — 7 & 9 COLOMBIAN EMERALDS INTERNATIONAL (GRANTLEY ADAMS INTERNATIONAL AIRPORT) — 24-25 COLOMBIAN EMERALDS INTERNATIONAL (THE CRANE RESORT) — 24-25 EARTHWORKS POTTERY — INSIDE BACK COVER
[ HOTELS ] 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
BOUGAINVILLEA BEACH RESORT BUTTERFLY BEACH HOTEL COBBLERS COVE LITTLE ARCHES HOTEL LITTLE GOOD HARBOUR MAXWELL BEACH VILLAS PORT ST. CHARLES ROUND HOUSE INN ROYAL WESTMORELAND SANTOSHA BARBADOS SCHOONER BAY VILLAS SEA BREEZE BEACH HOTEL SILVER POINT HOTEL THE ATLANTIS HOTEL THE CRANE RESORT WAVES BARBADOS
[ PL ACES OF INTEREST ] 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
ANDROMEDA BOTANIC GARDENS BARBADOS WILDLIFE RESERVE BARBADOS ZOO PARK CODRINGTON COLLEGE FARLEY HILL NATIONAL PARK FLOWER FOREST FRANCIA PLANTATION GRENADE HALL FOREST AND SIGNAL STATION GUN HILL SIGNAL STATION HARRISON’S CAVE MORGAN LEWIS SUGAR MILL MOUNT HILLABY SILVER SANDS SIR FRANK HUTSON SUGAR MACHINERY MUSEUM ST. NICHOLAS ABBEY SUNBURY PLANTATION HOUSE TYROL COT MANSION WELCHMAN HALL GULLY
[ HIGHWAY ] [ INTERNATIONAL AIRPORT ] [ LIGHTHOUSE ] [ ROUNDABOUT ]
North Point 105
10
Archer’s Bay
Harrison Point
1C
River Bay
Cuckold Point
ST. LUCY
1B
Maycock’s Bay
5
8
1C
Green Pond
15
7
1
ST. PETER
1
9
Speightstown
6
2
A T L A N T I C
11
8
O C E A N
Long Pond
2
5
11 3 10
3
Mullins Bay
ST. ANDREW
2A 1
ST. JAMES 3A
2 1
12
9
8
6
2
Bathsheba ST. JOSEPH
14
Hacklet
3A
1
Martin’s Bay
1
on's
14
Cli ff
Congor Bay
18
SEE GREATER HOLETOWN MAP PAGE 106
ST. THOMAS
2A
5
4
3
10
2
Ragged Point
ST. JOHN
3B
Kitridge Point 9
1
7
3
ST. GEORGE
3
4
ST. PHILIP
16
ABC
4
Batts Rock Bay
17
4B
ST. MICHAEL
16
5
4
4
Foul Bay
CHRIST CHURCH
6
1
SEE HASTINGS AND ROCKLEY MAP PAGE 110
SEE WORTHING, ST. LAWRENCE AND DOVER MAP PAGE 111
E
Grantley Adams International Airport
7
S E A
12
2
3
E
C A R I B B E A N
F
7 ABC
R
ABC
6
Tel.: (246) 427-9531 Tel.: (246) 427-9531 Fax:(246) (246) 427-7975 427-7975 Fax: rentals@corbinscars.com www.corbinscars.com
Crane Beach
2
6
SEE BRIDGETOWN MAP PAGE 108
Oistins 6 4
13 13
South Point
Long Bay
C
O
B
B
L
E
R
S
Long Bay
15
5
5
7
11
To Speightstown
106 8
HOLETOWN MAP
Alleynes Bay
6 5
1
PORTERS
14 11
7 5
[ RESTAURANTS ] 1 2 3 4 5 6 7 8 9 10 11
CARIBA RESTAURANT & BAR — 29 CORAL REEF CLUB — 39 DAPHNE’S — 43 IL TEMPIO ITALIAN RESTAURANT & BEACH BAR — 45 LONE STAR RESTAURANT — 51 OPA! A TASTE OF GREECE (LIMEGROVE LIFESTYLE CENTRE) — 59 PALM TERRACE (THE FAIRMONT ROYAL PAVILION) — 61 SCARLET — 67 & 99 THE CLIFF — 77 THE SANDPIPER — 89 THE TIDES RESTAURANT — 93
1
1 2 2
3
1
10 16
10 4
Holetown
7
[ ADVERTISERS ] 1 2
6 2
COLOMBIAN EMERALDS INTERNATIONAL — 24-25 HEATHER HARRINGTON JONES — 13 & 107
2
11
[ HOTELS ] 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
COLONY CLUB CORAL REEF CLUB CRYSTAL COVE DISCOVERY BAY GLITTER BAY SUITES LONE STAR HOTEL MANGO BAY REEDS HOUSE SANDY LANE SETTLERS’ BEACH VILLA HOTEL SUGAR HILL ESTATE TAMARIND THE CLUB, BARBADOS RESORT & SPA THE FAIRMONT ROYAL PAVILION THE HOUSE THE SANDPIPER TREASURE BEACH HOTEL TROPICAL SUNSET BEACH APARTMENT HOTEL
SUNSET CREST 1
13
Sandy Lane Bay
9 2
1
ST. JAMES
Paynes Bay
[ GOLF COURSES ] 1 2
1A
18
17
ROYAL WESTMORELAND GOLF COURSE SANDY LANE GOLF COURSE
12 3
[ PLACES OF INTEREST ]
15 8
1 2 3
FOLKESTONE PARK AND MARINE MUSEUM HOLETOWN MONUMENT ST. JAMES CHURCH
FITTS 9
[ BANK ]
[ POLICE STATION ]
[ GAS STATION ]
[ POST OFFICE ]
[ HIGHWAY ]
1 3
4
To Bridgetown
ge S t. erid
Col
Harts St.
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Bolt on Lane
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2
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Ma
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St.
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McGregor St.
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Hincks St.
3
Ric
Re
Victoria St.
Br oa
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.
St.
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ne
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St. G
Swan St.
Middle
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2
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Alic
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St.
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She ph e r d S t .
Prin c
C hape l St. Lowe
4
Suttle St.
La
8
9
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’s Row
Milk Market
C he
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S t. Ma ry
6
zi n
La k es F olly
5
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Mason Hall St.
Emm erton Lane Lane
Ma
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Tudor St.
Sch
Reed St.
To West Coast
harf
Chamberlain Bridge
The Careenage ad rhe Pie
Cav a ns Lane e Lan
Charles Duncan O’Neal Bridge 3
h Fairc
ild St
.
Probyn St.
1
LOBSTER ALIVE — 49
[ ADVERTISERS ] 1 2 3
1 2 3 4 5 6 7 8 9 10
1
[ BANK ] [ BUS TERMINAL ] [ GAS STATION ]
COLOMBIAN EMERALDS INTERNATIONAL — 24-25 COLOMBIAN EMERALDS INTERNATIONAL (CAVE SHEPHERD) — 24-25 THE ROYAL SHOP — 1, 118-120 & BACK COVER
[ PARKING ]
[ PL ACES OF INTEREST ]
[ POLICE STATION ]
BETHEL METHODIST CHURCH CENTRAL BANK INDEPENDENCE ARCH METHODIST CHURCH MONTEFIORE FOUNTAIN OLD SYNAGOGUE PARLIAMENT BUILDINGS PELICAN VILLAGE ST. MARY’S CHURCH ST. MICHAEL’S CATHEDRAL
t. 1
BRIDGETOWN MAP [ RESTAUR ANT ]
yS
Tel.: (246) 427-9531 Tel.: (246) 427-9531 Fax:(246) (246) 427-7975 427-7975 Fax: rentals@corbinscars.com www.corbinscars.com
Ba
Carlisle Bay
[ POST OFFICE ] [ TOURIST INFORMATION ]
To South Coast
109
To Bridgetown
110
Carlisle Bay 1
12
9
2
Dayr el l's R
Rockley New Rd. d. 1
8
3
1
Needham’s Point
14
Golf C lub Rd .
HASTINGS
7
3
11 6
2
ROCKLEY
4 10
13
7 4
4
2
3
1
1
5 1
HASTINGS AND ROCKLEY MAP [ RESTAUR ANTS ] 1 2 3 4
CHAMPERS WINE BAR & RESTAURANT — 31 MUSCOVADO BAR AND RESTAURANT (POMMARINE HOTEL) — 55 NARU RESTAURANT AND LOUNGE (SHAK SHAK COMPLEX) — 57 TAPAS — 71
[ GOL F COURSE ] 1
[ BE ACH ] 1
[ ADVERTISERS ] 1 2
COLOMBIAN EMERALDS INTERNATIONAL (HILTON BARBADOS RESORT) — 24-25 COLOMBIAN EMERALDS INTERNATIONAL (VISTA MALL) — 24-25
[ HOTELS ] 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
ABBEVILLE HOTEL ACCRA BEACH HOTEL & SPA AMARYLLIS BEACH RESORT BLUE HORIZON HOTEL BLUE ORCHIDS BEACH HOTEL COCONUT COURT BEACH HOTEL CORAL MIST BEACH HOTEL HILTON BARBADOS RESORT ISLAND INN HOTEL MARRIOTT COURTYARD BRIDGETOWN POMMARINE HOTEL RADISSON AQUATICA RESORT BARBADOS SOUTH BEACH THE SAVANNAH HOTEL WORTHING COURT APARTMENT HOTEL
ROCKLEY GOLF COURSE
ROCKLEY BEACH
[ PL ACES OF INTEREST ] 1 2 3 4
BARBADOS MUSEUM GARRISON SAVANNAH ST. ANN’S BARRACKS ST. MATTHIAS CHURCH
[ BANK ] [ GAS STATION ] [ HIGHWAY ] [ LIGHTHOUSE ] [ PARKING ]
Tel.: (246) 427-9531 Tel.: (246) 427-9531 Fax:(246) (246) 427-7975 427-7975 Fax: rentals@corbinscars.com www.corbinscars.com
7
15
2
To St. Lawrence
WORTHING
To Bridgetown
To ABC Hwy.
ST. LAWRENCE
2
To Maxwell
7 5
1 16 1
DOVER
11
9
5
6
4
13
7
1
3
3
10
Rd.
12
4
3rd
1
Ave n
St. Lawrence Coast Rd.
Dov e r
Little Bay
ue
2
1
8
15 14
2
6
WORTHING, ST LAWRENCE AND DOVER MAP [ RESTAUR ANTS ] 1 2 3 4 5 6
1
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
CAFÉ SOL — 19 CHEZ MAX RESTAURANT — 33 LUIGI’S RISTORANTE ITALIANO — 53 PURE OCEAN (DIVI SOUTHWINDS BEACH RESORT) — 63 STEAK HOUSE GRILL – ST. LAWRENCE PIZZA HUT — 69 THE GARDEN TERRACE RESTAURANT (SOUTHERN PALMS BEACH CLUB & RESORT HOTEL) — 83
[ BE ACHES ] 1 2
DOVER BEACH SANDY BEACH
[ PL ACE OF INTEREST ] 1
ST. LAWRENCE CHURCH
[ ADVERTISER ]
[ BANK ]
COLOMBIAN EMERALDS INTERNATIONAL (SANDALS BARBADOS) — 24-25
[ GAS STATION ]
[ HOTELS ]
[ HIGHWAY ]
DIVI SOUTHWINDS BEACH RESORT DOVER BEACH HOTEL DOVER WOODS GUESTHOUSE INFINITY ON THE BEACH LITTLE BAY HOTEL MERIDIAN INN MONTERAY APARTMENT HOTEL OCEAN 15 HOTEL ROSTREVOR HOTEL SANDALS BARBADOS SOUTH GAP HOTEL SOUTHERN PALMS BEACH CLUB & RESORT HOTEL TIME OUT HOTEL TURTLE BEACH WHITE SANDS BEACH VILLAS YELLOW BIRD HOTEL
[ PARKING ] [ POLICE STATION ] [ ROUNDABOUT ]
112
MENUINTERNATIONAL.COM
peace & tranquility Richmond, St. Joseph, Barbados Tel. 246 433 8152 Open Daily 8 a.m. - 4 p.m.
114
MENUINTERNATIONAL.COM
116
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INTERVIEW
In the film, “La Grande Bellezza,” the lead character is an aging rogue who has sought refuge in his memories from the vulgar absurdities of modern Rome. Near the end of the film, he contemplates the solitary word of a withered mystic. “Roots,” she intones, “roots are important.”
SMOOTH OPERATOR b y — TIMOTHY DUGDALE
It is no small irony that Woody Allen, far from his native New York, contracted the Italian actor and Barbados acolyte Fabio Massimo Bonini to appear in the director’s cinematic mash note, “To Rome with Love.” Allen shot a considerable number of scenes with Bonini yet, in the end, what began as a small part became smaller still. “I think it is one of his worst movies,” says Bonini with a barbed chuckle. Bonini exudes an air of sprezzatura, a graceful nonchalance that is neither arrogant nor transparent. We talked via Skype and he insisted that we keep the cameras on, even if it compromised the signal. “It’s better, like we’re in a bar drinking something, no?” With a place in Key Biscayne and a home in Barbados, Bonini is in exile from an Italy that has been getting on his nerves for years yet he regularly returns because it is from his roots in Modena that his boutique condiment producer, Balsamico Bonini, was born.
Fabio Massimo Bonini — Actor / Business Man
— TD: How did you come to live in Barbados? FMB: I have two friends who have lived there for twenty-five years. They’re directors who used to work in Italian television. I worked with them so when they moved, I visited them. I told myself,
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“One day I am going to live here.” And that’s what I did. My whole life I have been fighting to work, to enjoy a good life and then you don’t receive back what you put into the system, it’s time to leave. So I left Italy. Plus I have a daughter in the United States because I was married to an American. In Barbados, you always have beautiful weather. It’s a beautiful island, the people are nice. I’ve been throughout the Caribbean and for me Barbados is the top place. It’s a big island so you don’t get tired of it. It’s well-connected to everywhere in the world. You’re on an island but you feel like you are in the center of the world. — TD: Yes and you’re off the maps of undesirable elements in the world. FMB: Absolutely right. If I want to go shopping, there are beautiful shops at Lime Grove. You can feel like you’re in Miami or Europe. But the place I live on the East Coast of the island, the wild part, is Cattlewash. It’s a local neighbourhood but you’re fifteen minutes to Speightstown by car. You can’t get anywhere in Key Biscayne in fifteen minutes. I love my place. When I go to bed, I hear the music of the sea, a real roar. It’s pure nature. That’s what I need in Barbados. — TD: Yesterday while I was having lunch, I got it into my head that I wanted ice cream. Just a little ball of vanilla ice cream but I put balsamic reduction, olive oil and a bit of sea salt on it. Heaven.
FMB: There’s a Michelin-starred restaurant in San Francisco, Acquerello. It’s a client of ours and they make vanilla ice cream with balsamico. They’ve been doing it for twenty years. The owner is from Bologna. They have three dishes on the menu that use my balsamic oil. The reason I am in the United States right now is to spread the news of my product. It’s not something for a big distributor because it’s a product that needs to be explained. You know it’s made with cooked grape must and it takes twelve years before it’s ready for bottling. And it’s pretty expensive.
of barrels, all of different woods. You keep moving it. The magic happens because there is always a little bit of last year’s balsamico in each barrel. There is nothing mathematical about it. The balsamico master does this purely as an art. He uses his nose and his mouth. Plus you have the weather. Was it a hot summer? Was there a lot of wind? How did this affect the density and the evaporation? You start with 100 kilos of grapes and after twenty five years, you have 1 kilo of product. It’s an incredible process. 2+2 could equal 5 or 6.
— TD: Balsamico is very versatile and you only need a little bit of it to add incredible flavour. FMB: It’s a killing joke to heat it up because the density of this product is a natural density. Picture a beef tartare with just a bit of this balsamico or pumpkin ravioli with only olive oil, grated Parmesan and a touch of balsamico.
By March of next year, we will have a new facility, complete with a few bedrooms and a kitchen to host events. But what I really want is anyone in the world who has the money to create his or her own battery of barrels where they are producing their very own private label of balsamico. It’s a luxury idea but in the end, you’re spending a lot less than you would to buy the regular product. And if you’re a top chef, you have real control over a key product in your kitchen.
— TD: Tell me about Modena and the tradition of balsamico. FMB: We go back to the 14th century. Even before the time of Christ, Virgil talked about cooked grape must in his “Georgics”. The name balsamico means cure and even my own grandmother took a little spoonful of balsamico after dinner to help the digestion. To make balsamico, you squeeze the grape, you cook the juice that comes out, the must. When it reaches the right sugar concentration, we take it out and put it in big barrels for a year. Then we move it to a battery
BALSAMICOBONINI.IT
No Ordinary Pottery Open Monday - Friday 9 a.m. - 5 p.m. Saturday 9 a.m. - 1 p.m.
Edgehill Heights 2, St. Thomas, Barbados T 246 425 0223 s F 246 425 3224 e-mail: eworks@caribsurf.com www.earthworks-pottery.com “On Facebook: Earthworks Pottery Barbados”