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The Restaurant At Southsea Barbados ”The Best South Coast Restaurant in Barbados"
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.
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 ranked #1 for Best Service, #2 for Best Food Overall and #2 for Best Décor out of over 90 of Barbados’ finest restaurants.
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 RESTAURANT 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
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 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
THE RESTAURANT AT SOUTHSEA BARBADOS QUICK FACTS:
Location: St.Lawrence Gap, Christ Church
Coast: South Coast
Style of Food: Eclectic / International
Hours: Open Monday – Saturday From 6:30 pm until 10:00 pm
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It is also the only restaurant in Barbados to have been given a Four Diamond rating by The Triple A Association.
