Official Publication of the St Lucia Hotel & Tourism Association

ISLAND DINING


BUZZ SEAFOOD & GRILL
Rodney Bay (opposite the Royal St. Lucian Hotel) • (758) 458-0450


After nearly ten years of operation, the Buzz is still buzzing!! Owner Pat Bowden and Chef Marie have been successfully collaborating for more than 30 years. They enjoy what they do and it shows. Menus offer a tremendous a la carte selection and there is always a nightly special.
The food is beautifully presented on dishes of varying shapes, sizes and colours. Starters include Lobster & Crab Cakes, Shrimp Tempura, Homemade Raviolis (with Spinach or Lobster) or Thai Mussels. Although Buzz is well known for Seafood you should return to have Moroccan Spiced Lamb Shanks, Rack of Lamb, Chicken Wellington or something local like West Indian Pepperpot and Seafood Creole. There are Char-grilled Steaks and BBQ Baby Back Ribs for the meat lovers and a great selection of pastas, salads and vegetarian dishes. Fresh Fish is delivered daily: Seared Tuna, Potato Crusted Red Snapper, Baked Dorado filled
with Avocado, Jumbo Prawns and Cream Cheese are only a few examples. Fresh Lobster is served during season from 1 Sept to 30 April. Buzz has a good wine list. Desserts are a must and all are made on the premises. How about Caribbean Crème Brûlée or Warm Apple Crepes and Ice-Cream?

The Dining Room is cool and inviting and the Bar intimate. Mervin the bartender produces his outstanding cocktails and keeps clients amused. Guests can also dine in the Garden under a fairy lit marquee. Buzz is open from 5.30 p.m. seven days a week from Dec. 1 to March 31. Closed on Mondays from March 31 to Dec. 1.
Reservations are a must. Credit Cards accepted.

THE CHARTHOUSE
Rodney Bay • (758) 452-8115

The Charthouse is one of the longest established restaurants on the island. It has always maintained its reputation for excellent food, combined with impeccable, friendly service with staff virtually unchanged since its inception 22 years ago.

Situated on the waterside in Rodney Bay, The Charthouse is naturally air-conditioned by the trade winds blowing through the open-plan building. The food is simple, honest-to-goodness cooking and everything is prepared to order. Specialties are charcoal broiled US prime steaks, fall-off-the-bone hickory smoked baby back spare ribs, roast prime rib of beef and the freshest seafood on the island, including local lobster (delivered daily by the fisherman who caught it). There is a large selection of wines and a wide choice of Cuban cigars. All major credit cards accepted.

BIG CHEF STEAKHOUSE
Rodney Bay • (758) 450-0210

Visit well known TV chef “Big Chef” at his new Steak House in Rodney Bay by the first corner after the mall. The steakhouse features the biggest juiciest succulent tender USDA pure Angus Steaks plus a variety of pasta, seafood (the mussels are out of this world) and salad. There are strip loin and rib steaks cut at 14oz, 22oz, & 32oz plus the ladies favourite, 8oz tenderloin, which is used for fillet steak, pepper steak, surf & turf and jasmine royal, served with fresh seared fois gras.

If 32oz is not enough Big Chef will cut a bigger one, as big as you can handle. Order the steak challenge and if you consume a 32oz rib or strip steak in full, you will get a certificate and enter the rank of “Big Steak Master”, plus get a free one pound rib or strip steak.

Big Chef has created outstanding sauces like Au Poivre with green pepper corns, Bourgogne and cognac/foie gras. All steaks are seasoned with Big Chef’s unique secret spice, a flavour never matched. He is there every day except Sunday (closed) to make sure everything is well marinated, including the chef. Everything is reasonably priced.

After the main course, Mrs. Chef will tempt you with heavenly home made cheesecakes. A small cosy place with lots of atmosphere and soothing dinner music. Acclaimed by guests for best dinner value and quality in the world. Open from 6 pm except Sunday. Visa/Master- Card & American Express accepted. Reservations call (758)450-0210. Air conditioned.

THE COAL POT
Vigie Marina • (758)452-5566

The Coal Pot has been a fine dining experience for the last forty years. Michelle Elliot and her French husband, Xavier, own and manage the restaurant - voted Restaurant of the Year in 1999. Michelle is the elegant hostess; Xavier is the chef sans pareil.

New World cuisine, the marriage of the freshest Caribbean ingredients with simple yet exquisite, French cooking methods is The Coal Pot’s trademark. At lunch, a daily special is served alongside dishes like Greek and shrimp salads. Fresh, local fish prepared in a variety of excellent sauces is an ideal lunch choice.

Dinner, with linen service, is a relaxed affair. Coquilles St. Jacques and smoked salmon add a continental flair to local delicacies, such as curried chicken served in a coconut shell. There is also a selection of fine wine.

The Coal Pot’s ambiance is as special as the cuisine. The walls of the wood and stone open-air structure are decorated with colourful Caribbean art. Just a few feet away from the dining tables, the waters of the Vigie marina lap against the coral stone beach. The Coal Pot is not only a food lover’s delight but an intimate place to lunch and dine.

THE GREEN PARROT RESTAURANT
Morne Fortune • (758)452-3399

The Green Parrot Hotel is a prestigious resort with an excellent restaurant. The property is tucked away on the hillside of the historic Morne Fortune, commanding a panoramic view of the capital city of Castries, the Vigie coastline and the turquoise waters of the Caribbean Sea.

The internationally acclaimed Green Parrot offers St. Lucian, Caribbean and European cuisine. Impeccable service awaits guests. Chef Harry is renowned for his culinary expertise, backed by his 10 year cooking experience and professional training at Claridges Hotel in
London. Many have enjoyed Chef Harry’s glorious food. His Green Parrot Hotel has been home to the Pope’s entourage in the 1980’s, to the late Princess Margaret, Alexander Haig and Pierre Trudeau.

To experience Chef’s cooking creations, for lunch or dinner, call 452-3399 to make reservations. Parking is available.

JACQUES WATERFRONT DINING
Vigie Marina • (758)458-1900

Before settling in St. Lucia, Jacky Rioux, the restaurant’s owner and chef, travelled all over the world. His voyages gave him an appreciation for indigenous ingredients and he has developed his own style of fusion cuisine that combines fresh ingredients with French
cooking methods.

Jacky Rioux specializes in fish and seafood (fishermen are always bringing him unusual delicacies) and he shops personally for fresh produce. The result is meals cooked to perfection. Colourful appetizers and entrées have “Eat Me” written all over them. Chef Rioux mixes his own spices and seasonings and, like most French chefs, he is a talented
sauce maker. He also smokes his own meats.

The restaurant’s extensive wine list carries vintages from just about every wine-producing country in the world. The cocktail list contains old favourites and some seductive new concoctions.

Cathy Rioux, the chef’s wife, is the hostess at Jacques Waterfront Dining. The restaurant is set in a tropical garden overlooking the Vigie Marina. Every evening the water is lit up to enhance the dinnertime ambiance.

Jacques lunch menu is a set selection written up on a blackboard. Dinner is à la carte and each dish is prepared to order. Popular selections include starters like octopus and conch in curried coconut sauce and main courses of boneless chicken breast stuffed with smoked
salmon in a citrus butter sauce or oven baked kingfish with a white wine and sweet pepper sauce. Jacques Waterfront Dining is open Monday to Saturday for lunch and dinner. Reservations are advised. Visa, MasterCard and American Express accepted.

THE GREAT HOUSE RESTAURANT
Cap Estate • (758)450-0450

The Great House Restaurant combines the eloquent air of the plantation days with International and Caribbean Cuisine, spiced with a dash of Creole flair to bring you an exquisite dining experience. This award winning restaurant caters for groups, special occasions, private parties or your special catering needs. A memorable, fine dining experience awaits in a glorious colonial setting with a magnificent view and romantic ambience. Join Chef Mouyon and his friendly staff for afternoon tea from 4:30 pm to 5:30 pm, Happy Hour from 5:30 pm to 6:30 pm then stay for dinner from 6:30 pm to 9:45 pm. Closed on Mondays.

CHIC RESTAURANT
Rodney Bay • (758)452-9999

Located at the Royal by rex resorts, Chic is an intimate AAA Four Diamond rated restaurant, with an air conditioned main dining room and a private dining room reserved for special functions. Open for dinner only, guests are welcomed with a complimentary glass of champagne.

Starters include Cappuccino of Summer Artichokes, Wild Mushrooms Mousseline or “Boudin Noir” with caramelized ripe plantain, apple and calvados puree.

For main course dishes, the chef’s selection includes Smoked Garlic Rib of Lamb with Stuffed Provencal vegetables or Roasted Medallion of Red Snapper filled with seared scallop, fennel, black cardamom puree and rosemary lemon butter. For reservations call (758)452-9999.

SANDALS REGENCY St. Lucia GOLF RESORT & SPA
La Toc • (758) 452-3081

The Pitons. Specializing in Caribbean cuisine, The Pitons is open for West Indian dinner every night of the week. The restaurant also opens for breakfast and lunch everyday except Mondays. The dress code is casually elegant.

La Toc. This is Sandals’ authentic French restaurant featuring fine European dining with white-glove service. La Toc is open for dinner every night. The dress code is formal. Reservations required.

Kimono’s. This restaurant serves exotic oriental cuisine. The setting is theatrical Teppanyaki style and due to Kimono’s popularity, reservations are required. There is a no-smoking rule at Kimono’s and the dress code is casually elegant. Reservations are required.

Arizona. This outdoor restaurant at Sandals St. Lucia specializes in every type of grilled meat and fish. A magnificent salad bar awaits diners and the Sandals’ staff are appropriately dressed in ten gallon hats and cowboy boots. The ambiance is casual.

Armando’s. The newest specialty restaurant at Sandals Regency St. Lucia. This restaurant will leave your palate begging for more Italian cuisine. Perched on the Sunset Bluff, the dining experience is perfected by the ambiance.

TAO Body Holiday at Le Sport
(758)457-7821

When a Caribbean restaurant is named by Conde Nast Traveller as one of the 60 “Hot Tables” in the world, you know you’re on to something special. That something is TAO, the jewel in the crown of the BodyHoliday’s gastronomy. The magazine calls TAO one of “The world’s most exciting new restaurants” and what prompts this accolade is the fusion of east and west cuisines prepared for results that are nothing short of stunning!

TAO takes its name from an ancient Chinese philosophy in which seeming opposites balance each other and reveal the truth. Applying this to food, TAO engages your senses with the balance of an unexpected combination of flavours. This is food as art in both the taste sensations and presentation. It is also nutritionally excellent.

TAO is the place where you might want to dress in your holiday finest to be in keeping with the elegance of its intimate Oriental ambiance and the grace of its first-class service. You feel special in this special place where you look out onto the moonlit sea while bamboo ceiling fans and Mother Nature circulate the refreshing breeze to keep you cool.

A popular local magazine says that “To miss dessert at TAO would be a travesty,” so go on and indulge. And after dinner choose from an exceptional array of fine rums, eau de vie and liqueurs with coffee on the outdoor terrace under the stars before you wander over to the show in the Clubhouse or a late night date with friends at the Piano Bar. You can talk about the food.

THE MANDOLIN RESTAURANT
Cara Suites, La Pansee • (758)452-4767

The Mandolin is an elegant open-air restaurant and bar on the front veranda of Cara Suites, five minutes from Castries, the airport, and 15 minutes from Rodney Bay. With refreshing views of the surrounding hillsides, tropical flowers in the hotel garden, the city of Castries below and the Caribbean Sea beyond, the restaurant offers the perfect escape from the hustle of the city at lunchtime. It is the perfect venue for a business dinner, a family celebration or a romantic tryst in the evening. The Mandolin buffet lunches have been described as the tastiest on the island. In addition, our chef has developed an extensive a la carte menu of European cuisine with a Caribbean flavour, available for both lunch and dinner. It is all delivered with the Cara trademark of excellent service. Bring along your copy of Visions Magazine for a 10% discount on your meal at the Mandolin.

THE LIME RESTUARANT
Rodney Bay • (758)452-0761

This excellent restaurant owned and managed by an exquisite lady named“T,” has for years, been offering consistently good, reasonably-priced food. Lunch and dinner include fresh seafood, steaks, pork, chicken and barbecue ribs served with typical St. Lucian sauces and accompaniments.

The Lime’s fast-food kitchen is a quick way to enjoy fresh St. Lucian cuisine at an unbeatable price. Dine al fresco or in the covered dining room. Ask about daily specials. The Lime is open for lunch and dinner 6 days a week. Live music every week. Visa and MasterCard accepted.

RAINFOREST HIDEAWAY
CHAMPAGNE BAR & RESTAURANT
Marigot Bay • (758)451-4485/286-0511

The Rainforest Hideaway is tucked away amid the mangroves on the edge of the Marigot Bay, described by many writers as the most beautiful bay in the Caribbean. Lush tropical landscaping surrounds the private dock where tables are set for lunch and dinner next to the rustic yet sophisticated champagne bar. Gentle jazz plays in the background as yachts come and go in the inner bay.

Using the freshest local ingredients Chef Jim Verity has painstakingly created a menu which offers a fusion of Asian, Oriental and Caribbean flavours executed with a flair derived from his classical French training and stints as head chef and sous chef at a number of fine dining restaurants in England.

The dinner menu changes daily to reflect seasonal availability of ingredients. Starter selections might include vanilla ravioli stuffed with ginger and coconut crab and served with a lime and coriander dressing, or scallops and king prawns sautéed in garlic and served with
a yellow capsicum sauce. Main courses may feature seared fillet of mahi-mahi served with a puree of sweet potato and ginger and a red pepper sauce, or grilled fillet of beef with a chili chive crepe, stir-fry julienne vegetables and rich soy jus.

The lunch menu features lighter fare with a selection of salads, fish dishes and pasta. The ambiance is elegantly casual and cocktail hour is a special time at the Hideaway. The bar is stocked with a range of champagnes, fine wines, runs and whiskies, tropical cocktails and
plenty of ice cold Pitons.

With its sophisticated menu, relaxed atmosphere and personal service, the Rainforest Hideaway has become a favourite haunt of visitors and locals alike. The Rainforest Hideaway is open for lunch and dinner every day except Tuesday. Reservations are recommended. To book a table, call 451-4485/286-0511.

SCUTTLEBUTTS BAR & GRILL
On the Waterfront in Rodney Bay Marina • (758)452-0351

Relax and watch the world sail by as you cool off with an ice-cold beer and take a dip in our private swimming pool. Breakfast, lunch, or dinner, the Scuttlebutts crew will provide good service while you enjoy our friendly atmosphere and waterside ambience.

Gather your shipmates and join us for dinner in the main restaurant, or on deck beneath the stars. Our menu has a favourite for everyone including Deck and a Half for hungry sailors, and Half-Deck portions for children.

Sample our excellent wines, speciality drinks and cocktails, including a wide choice of Caribbean rums and shooters. So come-alongside and share a story in Scuttlebutts, we are open everyday until late.

We have easy access for car parking and ample mooring facilities for dinghies. We also provide Internet access, daily weather-watch, crew-news, plus delivery service from restaurant to boat. For more information call (758)452-0351 or VHF Channel 68.

SANDALS HALCYON ST. LUCIA
Choc Bay • (758)453-0222
Mario’s. This Italian restaurant offers a typically European setting. Excellent Italian specials are the order of the day and there is a good wine selection. Reservations are required and the dress code is formal.

The Pier Restaurant. As the name indicates, this restaurant is situated on a pier right over the calm waters of the Caribbean Sea. The setting is quite unique. The cuisine at The Pier pays tribute to the best in West Indian cooking traditions. The dress code is elegantly casual.

SANDALS GRANDE ST. LUCIAN SPA & BEACH RESORT
Pigeon Island Causeway • (758)455-2000

Bayside. The International Bayside Restaurant, differentiated by an extensive menu, is open for buffet breakfast and lunch and a la Carte dinner.

Barefoot By The Sea Restaurant. This restaurant specializes in Latin Caribbean cuisine, offering a beach side grill atmosphere for lunch and dinner, in a casual setting.

Olde London Pub & Restaurant. The specialty is British cuisine. You can savour your choice of English cooking, enjoying steaks or chops, in a genuine old English setting, topped off with pool tables and darts.

Toscanini’s. Culinary magic unfolds with signature white glove service in this elegant Northern Italian Restaurant.

Josephine’s Creperie. For outstanding crepes, sweet and savoury, as well as your favourite coffee.

TI BANANNE
Coco Palm, Rodney Bay • (758)452-0712

This spacious restaurant is named after St. Lucia’s unique brand of“small banana” which has difficulty gaining access on the German market because of its petite size, although it is appreciated for its sweet taste. “We have taken the mickey out of that situation and named the restaurant Ti Bananne”, says proprietor Allen Chastanet.

Trinidadian chef, Richardson Skinner, runs the kitchen. As a result of a four year stint in Martinique, he has acquired the talent of creating some of the tastiest Franco/Caribbean sauces. He is assisted by leading St. Lucian Sous Chef, Germain Michel, who worked with the Reefs Resort in Bermuda.

The restaurant is situated next to the Coco Palm swimming pool and band stand. Diners enjoy an alfresco setting with an open kitchen and bar. Two exceptional murals, one painted by St. Lucian Dunstan St. Omer, the other by Jamaican artist Dawn Scott adorn the restaurant and lounge area, creating a Caribbean backdrop.

Ti Bananne is open from 7 am until 10 pm, seven days a week and serves breakfast, lunch and dinner. The restaurant offers the best of French Caribbean cuisine and daytime poolside dining.

WINDJAMMER LANDING VILLA BEACH RESORT & SPA
Labrelotte Bay • (758)456-9000

Dragonfly. ‘Euro Caribbean Cuisine with an influence of Asia’. The very best of the ‘East’ merges with the finest of the ‘West’, in a great fusion of Caribbean and Asian Cuisine. The Restaurant is carefully appointed with the finest in Asian teak furniture and tastefully decorated with some of St. Lucia’s most beautiful flora.

Papa Don’s. This intimate Mediterranean style Taverna is located above the Island Pool. Its mountain sideterrace offers spectacular views of Martinique. This restaurant offers great pizza from our wood burning ovens, fresh pasta and a selection of Italian and Mediterranean dishes.

Jammer’s Bar. The place for exotic cocktails and mid-day lunch. Everyday, our Bartenders create new tropical drinks and the beer is always ice cold. Happy Hour is from 5-6 pm.

The Upper Deck. Fine ‘Sunshine Cuisine’ within a nautical feel in this alfresco style restaurant. Diners can choose from the evening A La Carte menu offering sumptuous seafood delicacies, grilled steaks, kebabs, salads sandwiches and much more. Our daily ‘Captains Table Menu’ for the adventurous guest is also available.

THE ORIENTAL
Rex St. Lucian, Rodney Bay • (758)452-8351

Decorated in ‘Asian fusion’ style, the air-conditioned Oriental specializes in Indian, Thai and Chinese cuisine. The menu is divided into three sections: Desire (soup course) Temptation (entrees) and Satisfaction (main course selections). The Tom Yam soup is a light, spicy prawn soup flavoured with lemon grass and lime juice. The more pungent Soto Ayam is a curried chicken soup from Indonesia. Temptation selections are all beautifully presented. The Sashimi platter consists of delicate, translucent slices of raw fish, lying on small heap of finely sliced, uncooked cabbage. The pickled ginger, soy sauce and wasabi, give the dish a spicy distinction. The smoked salmon temaki is a surprising combination of vegetables and seaweed wrapped in smoked fish.

The plats de resistance are in the Satisfaction section of the menu. The Thai Beef Curry is a clever combination of creamy coconut milk and spicy heat. The Hong Kong style Duck marries the strong flavour of duck with a fine, slightly sweet hoisen sauce. The Lamb Rogan Josh is a mixture of blended spices without too much heat. Indeed, the flavours of these dishes appear to be layered. The palette experiences a series of distinct tastes all in one mouthful. The dessert menu has several selections that use the lychee fruit as a main ingredient. The emphasis here is on creating an interesting blend of textures such as fresh fruit salad served with honey-sweetened, crispy rice vermicelli. Ask to see the extensive wine list. During the high season, the Oriental is open 7 days a week. In low season the
restaurant closes on Sundays.

DASHEENE RESTAURANT
Ladera, Soufrière • (758)459-7323

Dasheene, named after the large, glossy-leafed dasheene plants popular in local cuisine, is one of the Caribbean’s most celebrated restaurants.Set in tropical gardens, with sunset views from 1,100 feet above sea level, award-winning Dasheene is an inevitable destination for local and international visitors. The innovative menu features an array of classic and creative West Indian dishes that makes Caribbean cooking one of the finest in the world. The kitchen under the direction of Chef Orlando Satchel and head chef, Nigel Mitchell, prepares memorable meals, using fresh seafood caught from the nearby ocean, produce, spices and grains grown on local plantations.


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