Menu International — Restaurant Guide — Barbados 2014

barbados

/

RestauRant Guide

www.menuinternational.com

2014 edition

Room copy

2014 edition

the Ultimate Restaurant Guide!

With over thirty restaurants from which to choose, Barbados is a gourmand’s paradise. Menu International is dedicated to helping you explore this incredible bounty. We have carefully designed this restaurant guide to provide all the information you need when making your decision on where to eat. We have included detailed maps to help you locate restaurants, no matter where they are tucked away on the island. Because most of the best restaurants on Barbados are featured in this guide, you can dine out with confidence that you will be impressed with the food and service. Be bold without having to be brave.

All prices in this guide are in Barbadian dollars (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 the cornerstone to building a community of discriminating and informed culinary travelers to Barbados. That’s why 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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www.menuinternational.com

Rate it and you could win!

Had dinner? tell us 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.*

S C A n T O r AT e I T

* Conditions: Menu International pays the bill (totaling 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 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.

Winners will be published in: February 2014 – April 2014 – October 2014 – December 2014.

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2014 edition

index Restaurants by cuisine and entertainment / Ital Ian

D’Onofrio’s Trattoria Daphne’s restaurant Il Tempio Italian restaurant & Beach Bar Luigi’s ristorante Italiano Mama Mia Italian Deli & Pizzeria Tapas

/ Japanese

Fusion restaurant & Lounge Zen restaurant

/ lo b ster

Lobster Alive

/ M ed Iterranean

Cafe Luna Cin Cin by the Sea Coral reef Club Lone Star restaurant Opa! A Taste of Greece The Fish Pot

/ M ex Ican Café Sol

/ pIz z a

Mama Mia Italian Deli & Pizzeria Papa McBride’s Pizza Kitchen Steak House Grill – St. Lawrence Pizza Hut

/ seafo o d

Brown Sugar restaurant Cariba restaurant & Bar Champers Wine Bar & restaurant Coral reef Club Il Tempio Italian restaurant & Beach Bar Lobster Alive Pisces restaurant Steak House Grill – St. Lawrence Pizza Hut The Beach House Bar & restaurant The Fish Pot The Sandpiper The Tides restaurant

/ steaks and stea k h o u se

Steak House Grill – St. Lawrence Pizza Hut

/ sush I

Cafe Luna naru restaurant and Lounge Zen restaurant

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www.menuinternational.com

39 41 45 53 57 79 43 97 49 21 35 37 51 63 87 23 57 67 75 19 27 29 37 45 49 69 75 81 87 91 93 75 21 61 97

/ ta pa s Tapas

79

/ th a I

Fusion restaurant & Lounge Juma’s restaurant Zen restaurant

43 47 97

/ V e g e ta rIa n

Il Tempio Italian restaurant & Beach Bar

e n t e rta I n Me n t / ba rs

45

Atlantis Brown Sugar restaurant Cafe Luna Café Sol Camelot restaurant Cariba restaurant & Bar Champers Wine Bar & restaurant Daphne’s restaurant Il Tempio Italian restaurant & Beach Bar Juma’s restaurant Opa! A Taste of Greece Papa McBride’s Pizza Kitchen red Ginger Asian restaurant Southern Palms Beach Club Steak House Grill – St. Lawrence Pizza Hut The Beach House Bar & restaurant The Carriage House Poolside restaurant Waterside restaurant

/ c o c k ta Il lo u n g e s

Cin Cin by the Sea Fusion restaurant & Lounge Lone Star restaurant naru restaurant and Lounge Scarlet Tapas The Cliff restaurant The Tides restaurant

/ d I n n e r show

Southern Palms Beach Club

15 19 21 23 25 27 29 41 45 47 63 67 71 101 75 81 83 95

35 43 51 61 73 & 99 79 85 93 101

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BA R

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ALLE Y

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Menu Luxury Villa Sales Luxury Holiday Rentals Property Management Long Term Rentals Valuations

Served with experience and integrity for over 40 years See our ad on page 117

Let intimate local knowledge work for you.

Weston, St. James BB24012, Barbados W.I. Tel.: (246) 432 1159 Fax: (246) 432 2733 E-mail: sales@jalbarbados.com

www.jalbarbados.com

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conteMporary carIbbean

Located on the West Coast of Barbados, Cobblers Cove is a beautiful boutique hotel which combines old English elegance with Caribbean charm. Popular among locals and guests alike, the Camelot Restaurant is at the heart of the hotel and is one of the best restaurants in Barbados. Chef Michael Harrison’s menu focuses on fresh local ingredients to create deliciously elegant dishes, and a carefully constructed wine list ensures guests will have the perfect pairing to fine gourmet cuisine.

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CobbleRs Cove Road view, speiGHtstown, st. peteR

(246) 422-2291 ext. 5106

locate us nËš 4 on map page 103

caMelot

RestaURant

Sample of our menu...

/ c he f’s c h oIc e Tomato and Basil Soup goat cheese and lobster tortellini Pan-fried Barracuda Paired with Lobster Tempura green peas, butternut squash, Asian slaw, tarragon cream Chocolate Marquise blueberry compote, raspberry sauce

35.00 95.00 40.00

/ sta r t e r s Roast Plum Tomato and Buffalo Mozzarella Tart* semi-dried tomato chutney and pesto oil Sautéed Prawns with Ginger, Garlic and White Wine truffle-scented potatoes Sautéed Asparagus with Poached Egg hollandaise sauce and shaved Parmesan Orange and Spice Confit Duck Leg beetroot, vanilla apples, nectarine glaze

40.00 50.00 50.00 60.00

/ en t r é e s vanilla Bean, Bajan Pumpkin and Green Pea Risotto* Parmesan tuile, Pecorino Sardo cheese Barker’s Fresh Daily Seafood Hall leeks, buttermilk mash potato, spiced carrot purée, licorice cream Blackened Fresh Caribbean Red Snapper house-made carrot and cumin pasta, spinach, pink peppercorn pool Braised Lamb Shank buttered vegetables, red skin potatoes with sour cream and bacon, rosemary jus Pan-fried Five-spice Duck Breast roasted butternut squash purée, spinach and bok choy, spiced jus Pan-fried Certified 7-oz. Angus Tenderloin Steak asparagus, crispy onion rings, potato fondant, green peppercorn sauce

70.00 80.00 80.00 85.00 90.00 125.00

/ swe e t p lat es Raspberry Soufflé (please allow 20 minutes) vanilla sauce, white chocolate and nutmeg ice cream Fresh Fruit Plate pineapple sorbet Hazelnut Marquise caramel sauce, brandied cherries Finest French and English Cheese Plate a glass of port wine and fresh fruit, water biscuits

35.00 35.00 40.00 68.00

* Vegetarian dishes.

DINING SERvING ATTIRE BAR PARkING BREAkFAST LuNCH DINNER

Outdoors – Open-air Breakfast – Lunch – Dinner elegantly casual Yes Yes 7:30 to 10:10 a.m., Monday to Sunday 12:30 to 2:30 p.m., Monday to Sunday 6:30 to 9:30 p.m., Monday to Sunday

www.cobblerscove.com reservations@cobblerscove.com

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.

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asIan / conteMporary carIbbean / seafood

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. Glen’s innovative flair in the kitchen, Faye’s warmth and hospitality, and the support of a friendly and professional team makes Cariba a favourite with residents and visiting gourmet food lovers.

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#1 ClaRke’s Gap, deRRiCks, st. James

(246) 432-8737

locate us n˚ 1 on map page 104

carIba

RestaURant & baR

Sample of our menu...

/ sta r t e r s

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

/ M aI n s

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 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 tamarind-molasses sauce and vegetable parcel

/ d e ss e r t s

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

DINING SERvING ATTIRE BAR PARkING DINNER

Indoors – Outdoors Dinner elegantly casual Yes Yes 6:00 to 9:30 p.m., Tuesday to Saturday (low season) and Monday to Sunday (high season)

www.caribarestaurant.com info@caribarestaurant.com

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.

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carIbbean / InternatIonal / seafood

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As one of the leading restaurants on the South Coast, Champers is known for its consistently great food and offers true value for money. With a lively, vibrant Caribbean design and atmosphere, Champers offers the romance of waterside dining in its gazebo or on the open-air terrace.

Air-conditioned comfort is also available at lunch in our upstairs dining room. For your convenience and safety, we 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 our ‘On the Wall’ art gallery curated by vanita Comissiong. skeetes Hill, CHRist CHURCH

(246) 434-3463 / 435-6644

locate us n˚ 2 on map page 108

chaMpers

wine baR & RestaURant Sample of our menu...

/ to sta r t Spinach Salad with Romaine Hearts apples, toasted almonds, garlic vinaigrette and crumbled blue cheese Camembert (please allow 15 minutes preparation time) baked in puff pastry with spiced apples Shrimp and Mango Salad with a mango vinaigrette Poached Calamari Salad marinated with green onions and a zesty lemon-pepper vinaigrette Scottish Smoked Salmon accompanied by a petite salade, toast and a caper remoulade Pan-seared Calves’ Liver resting on a bed of merlot-braised cabbage, accompanied by a blue cheese crostini, roasted grapes and a caramelised onion jus Caramelised Sea Scallops set on a nest of rice noodles and vegetables, tossed in a ginger beurre blanc

29.50 37.00 38.00 38.00 38.00 38.50 39.00

/ M aI n co u r s es Pan-roasted Breast of Chicken with a garden salad Ricotta-stuffed Tortellini with a creamy Chardonnay and spinach sauce, Creole eggplant and Parmesan cheese Parmesan-crusted Barracuda served with mash, seasonal vegetables and a wholegrain mustard sauce Spiced Pork Tenderloin served with garlic mash, grilled vegetables and a caramelised apple sauce Sautéed Prawns in a Thai red curry and coconut sauce, served with jasmine rice and vegetables Grilled Sea Scallops served with risotto primavera and a tomato-fennel coulis Medley of Seafood Pasta lobster, shrimp and half-shell mussels, tossed in a Champagne and pesto cream Herb-crusted Rack of Lamb served with mash potatoes and broccoli florets, complemented with ratatouille, mint and port jus Grilled Filet of Beef Tenderloin served with garlic mash, seasonal vegetables, cognac and mustard cream

44.00 55.00 65.00 68.00 69.50 76.00 79.00 95.00 99.00

/ d e ss e r t s White Chocolate Cheesecake with a strawberry coulis and vanilla ice cream Champers Coconut Pie served with coconut ice cream Double Chocolate Brownie with pecans, served with vanilla-cream sauce and ice cream Warm Bread Pudding with Bajan rum sauce and ice cream

DINING SERvING ATTIRE BAR PARkING LuNCH DINNER

Indoors – Open-air Lunch – Dinner elegantly casual Yes Yes 11:30 a.m. to 3:30 p.m., daily except Saturdays 6:00 to 9:45 p.m., Monday to Sunday

www.champersbarbados.com champers@champersinc.com

22.00 22.00 22.00 22.00

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.

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MedIterranean

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Cin Cin by the Sea is the latest hot spot making waves on the West Coast! Cin Cin’s open-air terrace is perfect for alfresco oceanfront dining. The air-conditioned inner sanctuary offers a refuge for those who prefer to stay cool. The stunning bar-lounge overlooking the Caribbean Sea is ideal for sipping cocktails or enjoying a light bite. The atmosphere is welcoming with attentive staff in a refreshingly contemporary setting. Executive chef Larry Rogers and young upcoming chef Jeremy Decle manage to create an eclectic range of Mediterranean-style dishes with a Caribbean twist, guaranteed to tantalise the most discerning palate. This is an experience not to be missed! pRospeCt, st. James

(246) 424-4557

locate us nËš 5 on map page 103

cIn cIn

by tHe sea

Sample of our menu...

/ ba r bI t e s

range: 12.00 – 25.00

Fritto Misto Caponata Bruschetta Pork Buns Calamari Fritti Thin-crust Pizza

/ appetIsers

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 tomato-basil sauce Chilled Seafood Salad escabeche style with capers, red onions, chilli and citrus-herb vinaigrette

/ M aI n s

range: 69.00 – 120.00 Spiced Seared Yellowfin Tuna on grilled Mediterranean vegetables with lemon-caper butter and polenta 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

/ d e ss e r t s

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

DINING SERvING ATTIRE BAR PARkING LuNCH AND DINNER DINNER ExPRESS MENu

Indoors – Open-air Lunch – Dinner elegantly casual Yes Yes (valet parking) 11:30 a.m. to 11:00 p.m., Monday to Friday 6:00 to 11:00 p.m., on Saturdays and Sundays 3:00 to 6:00 p.m., Monday to Friday

www.cincinbarbados.com dine@cincinbarbados.com

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.

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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 formed, casual but stylish.

We have designed the interior with a large bar to accommodate a simple meal of a few nibbles and martinis, or you may also choose to have Ă la carte at the bar or at the tables. Perfect for pre- and post-dinner drinks too. We look forward to seeing you!

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paynes bay, st. James

(246) 432-3663

locate us nËš 8 on map page 104

scarlet

Sample of our menu...

/ lI t t le d I s h es (gr eat to sh ar e) Marinated Olives with grilled focaccia, olive oil and balsamic Asian-marinated Chicken Skewers with a warm peanut sauce Five-spice Seared Rare Tuna with cucumber ribbons

23.00 25.00 29.00

/ salad s Indian-spiced Puy Lentils with roasted butternut squash and crumbled goat cheese Thai Beef Salad seared beef and noodle salad with a sesame-honey-ginger-soy dressing

42.00 50.00

/ pas tas Linguine with slow-roasted little tomatoes, capers, lemon and garlic Manicotti stuffed with spinach and ricotta, baked in a Parmesan béchamel and served with a side salad

39.00 55.00

/ fI s h Local Fresh Fish of the Day please ask your waiter Prawn and Coconut Curry with fragranced basmati

56.00 60.00

/ M e at s Home-made 6-oz. Beef Burger topped with your choice of either blue cheese and caramelised onions or bacon and mature Cheddar, served with house fries ‘Baxter’s Road’ Chicken – famous for its fried chicken at 3 a.m.! – served with mash and a delicious Bajan gravy

39.00 52.00

/ c o c k taI ls Passion Fruit Caipirumba rum, Passoã, passion fruit purée, lime and brown sugar Scarlet Rocks! vodka, black raspberry liqueur, strawberry, basil, cranberry juice and black pepper Basilique vodka, apple schnapps, apple juice, basil, lime and brown sugar

DINING SERvING ATTIRE SMOkING POLICY COCkTAIL BAR PARkING DINNER COCkTAIL BAR

Indoors Dinner Casual Smoking not permitted Yes Yes 5:00 p.m. until..., Tuesday to Saturday 5:00 p.m. until..., Tuesday to Saturday

www.scarletbarbados.com scarlet@caribsurf.com

17.00 17.00 17.00

all prices are in barbadian dollars and include government value added tax. no service charge. tipping at your discretion. prices and menu items are subject to change.

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by timothy dugdale

Hardly a Rum Go We were waiting to check in when the porter asked if we cared for a complementary punch to pass the time. I demurred. For me, when it comes to mixed drinks, even gratis ones, hope does not triumph over experience. When you fall in love with rum, you fall hard for the real thing. This fact was impressed upon me the next night during happy hour at the Amaryllis as I lost my composure after a quartet of tumblers brimming with the amber nectar and found myself prone in a bush a good distance away. rum is a distillate that enjoys a full dynamic range of taste and history. In antiquity, rum began, as so many spirits do, as white lightning or “kill devil.” It was nasty stuff. Perhaps that is why in the popular imagination it is the preferred tonic of mythical Caribbean pirates and seafaring rogues, laying waste to hapless galleons and accommodating ports-of-call, aptly tuned up on rum. What schoolboy can forget Billy Bones tippling rum with skittish caution in the Admiral Benbow at the beginning of “Treasure Island”? But it wasn’t just pirates who developed a taste for rum. All the navies of the Commonwealth have used rum as a ration for their crews, even today. Legend has it that Admiral nelson’s body was preserved in a cask but when the makeshift coffin arrived at its destination, the cask was bone dry, as it were. Hence the term “nelson’s Blood.” rum is distilled in either a pot or column still, although pot stills deliver more flavour because they preserve more elements from the fermentation process. What is true for baking is true for booze – the best rums begin with the best managed yeasts. White rums, the staple of countless mixed drinks originating from countless locales in the tropics, are usually aged in stainless steel tanks while more premium rums are matured for at least one year in an oak cask that was the former home of bourbon or other dusky spirit.

Barbados is a paradise for the rum enthusiast. Founded in 1703, Mount Gay is the oldest brand of rum in the world and one of the most distinguished. The map on the front of the distillery’s bottles features a red star marking Bridgetown but the distillery is in the northern part of the island where the best of the island’s sugarcane is grown. Mount Gay’s name honours Sir John Gay Alleyne who was the trusted business manager of the original estate of John Sober where the distillery’s first cane was grown and the rum distilled.

Although Alleyne earned a reputation as a staunch abolitionist, rum was a valuable economic commodity in the slave trade of the 18th and 19th centuries. Slave labour was required to harvest the sugarcane of the Caribbean to produce the molasses that was distilled into rum. Little surprise a slave could be bought and sold for a few casks. Yet some slaves found a way to use rum as symbolic resistance to their forced conversion to Christianity. Vodou, smuggled to the Caribbean by the slaves of West Africa, developed into a powerful mythology in which rum has valuable currency indeed. You can haggle your way out of the afterlife if you provide Baron Samedi, the louche overlord, with good rum and cigars.

He’s that kind of devil. And businessman.

Like any spirit, the best rums are best enjoyed neat or on the rocks, unmolested or masked by mixers.

The rise of so-called “craft cocktail” and attendant “mixologists” have their place, I suppose. But it all can seem both faddish and foolish to those who appreciate how beautifully Zen a plastic cup of quality rum is, enjoyed poolside or along with a grilled fish supper at Oistins. I knew a bartender in Detroit who kept a certain bottle of rum from Grenada right next to the Louis XIII cognac and would do the charity work of steering misguided big shooters to the rum with a iron clad guarantee of superior satisfaction for a fraction of the price. He never had to pay out because great taste and great value pack quite a punch.

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InternatIonal / seafood

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The Tides, always highly rated, rests on the edge of the sea and offers a dramatic setting, 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 focus on patrons to ensure an exquisite and faultless dining experience. The Tides was inducted into the BHTA’s Hall of Fame in 2012, honouring 12 years of exceptional dedication to food and service. It is also the only restaurant in Barbados to receive Trip Advisor’s 2013 Award of Excellence. We invite you to visit The Tides Gallery, featuring original Caribbean art and jewellery. balmoRe HoUse Holetown, st. James

(246) 432-8356 / 432-8357

locate us n˚ 12 on map page 104

the tIdes

RestaURant

Sample of our menu...

/ sta r t e r s

range: 29.00 – 70.00

Creamy Crab and Corn Bisque garnished with sherry butter, garlic croutons and lump crab Roast Pork Belly served warm with a smooth pea purée, frisée salad, lemon oil, mustard seed caviar, balsamic reduction and a pineapple and green apple chutney Calamari lightly spiced crispy fried calamari served over mixed greens, pink grapefruit, hearts of palm, dressed with a coconut vinaigrette and drizzled with a chilli-lime aïoli Risotto local lobster and wild mushroom risotto, shaved Parmesan, white truffle oil and lobster bisque The Tides Seafood Tower (for 2 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

/ M aI n s

range: 86.00 – 120.00

Catch of the Day served with a pan-fried ginger-sesame sticky rice cake, Asian stir-fried vegetables and finished with a light red curry beurre blanc Crispy Supreme of Chicken ragout of spinach, caramelised onions and mushrooms, pommes noisette and thyme jus Pecan-crusted Scottish Salmon mustard- and maple-glazed, served with garlic whipped potatoes and chargrilled vegetables Braised Lamb Shank marinated with Moroccan spices and braised with red wine, onions, garlic, mushrooms and tomatoes, served with an almond-raisin couscous Lightly Peppered Filet of Beef resting on a garlic confit potato cake, wilted spinach, finished with a mushroom jus and crispy onion rings 10-oz. Lollipop veal Chop chargrilled, served with a garlicky gratin dauphinois, and a dried apricot, aged balsamic and red onion jus

/ d e ss e r t s

All priced at: 31.00

A Decadent Peanut Butter Mousse enrobed in milk chocolate, topped with a crunchy peanut brittle and finished with a roast coconut crème anglaise Trio of Crèmes Brûlées mango and spiced rum, rich milk chocolate and Tahitian vanilla bean, glazed with cane sugar 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

DINING SERvING ATTIRE BAR PARkING LuNCH DINNER

Outdoors – Open-air (covered) Lunch – Dinner elegantly casual Yes Yes (valet parking) 12:00 noon to 2:30 p.m., Monday to Sunday (in season) 6:00 to 9:30 p.m., Monday to Sunday

www.tidesbarbados.com www.tidesartgallery.com thetidesrest@caribsurf.com

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.

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To Bridgetown

Carlisle Bay 1

12 6 1 9

2 Da y r ell ' s R

Rockley New Rd.

d.

1

3

8

14

Needham’s Point

7

3

3

11 6

Golf C

HASTINGS 4

lub Rd .

ROCKLEY

4 10

13

Hastings and Rockley map 7

/ r estaurants 1 2 3 4

Brown Sugar restaurant Champers Wine Bar & restaurant Mama Mia Italian Deli & Pizzeria Muscovado Bar and restaurant (Pommarine Hotel) 5 naru restaurant and Lounge (Shak Shak Complex) 6 red Ginger Asian restaurant (radisson Aquatica resort Barbados) 7 Tapas

19 29 57 59 61 71

7

4

2

5

2 110

5

1 7

To St. Lawrence

/ be ac h

1 rockley Beach

/ pl ac e s o f I n t e re st 1 2 3 4

Barbados Museum Garrison Savannah St. Ann’s Barracks St. Matthias Church

79

/ ba n k / h otel s 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 Island Inn Hotel Marriott Courtyard Bridgetown Pommarine Hotel radisson Aquatica resort Barbados South Beach The Savannah Hotel Worthing Court Apartment Hotel

/ ga s stat I o n / h Ig h way / l I g h t h o u se / pa rk I n g

/ go l f co urse

1 rockley Golf Course

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15

Tel.: (246) 427-9531 Fax: (246) 427-7975

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Richmond, St. Joseph, Barbados Tel. 246 433 8152 Open Daily 8 a.m. - 4 p.m.

peace & tranquility

#32 Broad Street, Bridgetown Tel. (246) 429-7072 www.theroyalshop-barbados.com

#32 Broad Street, Bridgetown Tel. (246) 429-7072 www.theroyalshop-barbados.com