The Restaurant At Southsea Barbados
"The Best South Coast Restaurant in Barbados"

The Restaurant At Southsea Entrance

I consider The Restaurant at Southsea Barbados to be the south coast’s nicest and tastiest restaurant and quite possibly the best restaurant in Barbados.

There is a beautiful seaside veranda you dine on overlooking a small secluded sandy bay. This creates a very romantic setting for couples.

The Restaurant At Southsea Barbados View

There is also live music from the piano bar which adds a lovely touch to your meal.

The menu is very diverse so finding something you like should not be a problem.

This restaurant was opened in 2003 and has since been awarded the Barbados Restaurant Of The Year Award in 2004 and 2005 by the Barbados Hotel and Tourism Association (BHTA).

More recently, in the 2007 Zagat Survey Guide for Barbados, The Restaurant At Southsea Barbados ranked #1 for Best Service, #2 for Best Food Overall and #2 for Best Décor out of over 90 of Barbados’ finest restaurants. The Best Barbados Restaurant It is also the only restaurant in Barbados to have been given a Four Diamond rating by The Triple A Association.

These awards alone describe the outstanding quality of this Barbados restaurant.

This restaurant is located in the popular St.Lawrence Gap entertainment district along the south coast of the island.

I would therefore recommend setting aside a Thursday night to go to dinner here.

This will allow you to eat and then enjoy some of the Barbados nightlife ‘The Gap’ has to offer.

**You have to make reservations to dine at this restaurant but this can easily be done over the phone or by email.

The Restuarant at Southsea Barbados Sample Menu:

Appetizers

Chilled Marinated Grilled Vegetables
three cheese fillo pastry parcel and finished with a roasted tomato emulsion

Rosemary Scented Roasted Elk
pumpkin puree with sautéed roquette and a drizzle of 12 year old balsamic vinegar

The Restaurant At Southsea Barbados Dinner

Korean Snow Crab and Yellow Fin Tuna Cake
with a spicy Piel de sapo melon salsa and finished with a drizzle of Ginger infused oil

Poached Chili infused Rock Shrimp and Mesculin Lettuce
with edible flowers, cherry tomatoes, honey mustard vinaigrette

Caribbean Lobster and Squid Ink Tortellini
sautéed Bay Harbor scallops and finished with a Pernod and dill cream

Grilled Salsify and Marinated Mushrooms
with exotic baby lettuce and crispy bacon pieces with a drizzle of rice wine vinaigrette

Soups

Chilled Clear Cucumber and Cilantro Soup
Granny Smith apple, strawberry and spicy Avocado oil

Roasted Tomato and Fresh Herb
With garlic donut

Mains

Herb Crusted Short Loin of Lamb
served sliced on sautéed spinach, wild mushroom spring rolls, red wine emulsion and a drizzle of rosemary oil

Grilled Medallions of Berkshire Pork Tenderloin
orange infused Couscous with baby zucchini and sautéed lentils, finished with a honey scented braising jus

Oven Roasted Boneless Poussin (small Chicken)
stuffed with granny smith apple, Iranian Pistachios and celery root, served sliced on watercress puree and fine beans

Grilled USDA Prime Beef Tenderloin
served sliced on a black truffle infused mashed potato with broccoli raab, sautéed oyster mushrooms and a red wine reduction

White Peking Duckling Cooked Two Ways
seared breast, and roasted leg. Roasted garlic risotto, with braised baby vegetables, port reduction

Arborio Crusted Vietnamese Shrimp
served on shredded vegetables and mixed potato hash, with crispy Parma ham, turmeric and peach glaze

Grilled Veal Tenderloin, Pan Fried Veal Sweetbreads
celery Root puree with curry emulsion, carrot puree with Madeira cream

Pan Fried Fresh New Bedford Scallops
purple Peruvian potato mash, steamed asparagus, finished with a citrus and shellfish broth, drizzle of cilantro juice

Desserts

Around the World in 80 Days
Turmeric and Mint scented Peach and Strawberry, wrapped in fillo pastry with rosemary sabayon, and Kiwi couli

The Restaurant At Southsea Barbados Desert

The Italian Job
Polenta and roasted Almond cake topped with dark chocolate mousse, and basil syrup

The Beach
Lemongrass infused Mango consommé with fresh fruit and tamarind sorbet

The Perfect Storm
A flourless Callebaut milk chocolate cake, served warm with homemade chocolate jack Daniels ice cream, served with a rose and coconut emulsion

An array of various aged cheeses and fresh fruit

A selection of premium Haagen Daz ice cream:
Vanilla, Chocolate, Dulce de Leche, Butter pecan

A selection of homemade ice cream and sorbets