REAL LIFE Caribbean | Spring 2018

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Caribbean Connoisseur A memorable gastronomic experience is about much more than the food on one’s plate. It’s the full package exceptional venue, ambiance, service and innovative culinary creations - that make some restaurants worth travelling for. Words by Lindsay Thompson

FLYING FISH GASTRO BAR, BAHAMAS

THE CLIFF, BARBADOS

Opened in 2012 this waterside restaurant takes fine dining in Grand Bahama to a new level. Deeply committed to sustainability, Chef Tim Tibbitts serves the freshest local seafood only when in season, procures meats raised without hormones or antibiotics, grinds his own beef for burgers and cures his bacon in-house. The innovative international menu is perfectly complemented by the largest wine list in Grand Bahama, and the experience is further elevated by hospitality that is second to none. www.flyingfishbahamas.com

The Cliff, tops the list of leading restaurants not only in the Caribbean, but in the world. A theatrical setting on the edge of the sea, with stunning views that complement an impressive menu. Choose a table on the tiered terrace illuminated by black coral candelabras and feast on an eclectic menu of contrasting flavours and textures. Chef Paul Owens sources a first-class selection of island-fresh produce and imports only the finest international ingredients for his absolutely original dishes. www.thecliffbarbados.com

THE SUGAR MILL, JAMAICA

LOBSTER POT, CAYMAN ISLANDS

The Sugar Mill located on the former Rose Hall Sugar Plantation in Montego Bay is well known for its unique twist on traditional Caribbean cuisine. Chef de Cuisine Christopher Golding and his award winning team are famous throughout the region for their feature dishes of meat and seafood brochette flamed with aged rum, Crayfish Bisque and Brandade with Ackee Flan. Truly an experience of a life-time, guests are invited to pair each course with a selection of the restaurant’s widely curated selection of rare and well-aged rums. www.halfmoon.com

Opened in 1965, The Lobster Pot, Grand Cayman, is easily the island’s longest established restaurant. Legendary for its panoramic sea views, the restaurant serves many signature dishes created with only the freshest seafood Cayman has to offer. Chef Kerryann Burnett is skilled in her use of local spices and is hailed island-wide for her Cayman Turtle Steak and her take on the classic conch fritter. Guest favourites include the Cayman Trio, comprised of broiled lobster, grilled mahi mahi and garlic shrimp as well as the ever impressive, colossal Lobster Burger. www.lobsterpot.ky RL


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PLANE SAILING

1min
page 108

REAL REPORT - HOUSE OF THE RISING SUN

2min
page 58

FACETIME FACIALS

2min
page 120

THE DISTINCTIVE STYLE OF PIET BOON

4min
pages 93-95

BREADFRUIT

1min
page 98

A FAMILY A FLAIRE

5min
pages 123-127

KITCHEN CONFIDENTIAL

2min
page 100

PRIVATE ISLAND ESCAPES

5min
pages 112-113

LINGER LONGER - CAYMAN ISLANDS

6min
pages 42-47

SUN 101

2min
page 116

REAL REPORT | The Millennial Approach

3min
page 84

LIBATION STATION

5min
page 96

BATHROOM BLISS

2min
page 118

ART UNDERFOOT

2min
page 86

OBMI - CARIBBEAN ROOTS, INTERNATIONAL GROWTH

3min
pages 38-39

DESIGN DEN

2min
page 104

PROFILE - JOHN RYAN, KOHLER

4min
page 54

MUST-HAVES | CONSOLE YOURSELF

1min
page 62

DIRECTORY

4min
page 130

HAWKSBILL ESTATE, TURKS & CAICOS

6min
pages 12-21

EDITOR'S OBSESSIONS

2min
page 122

THE EFFERVESCENT ROSEMARY PARKINSON

3min
pages 105-107

CARIBBEAN CONNOISSEUR

2min
page 99

FROM BOW TO STERN

1min
page 110

The Great Indoors

6min
pages 90-91

INDUSTRY NEWS

7min
pages 128-129

HOUSE OF CREED | PERFUMES OF TEH PAST, FRAGRANCES OF THE FUTURE

3min
page 117

ISLE BREEZE, CAYMAN ISLANDS

3min
pages 26-33

Hawksbill Estate, Turks and Caicos

2min
pages 12-21
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