


He chose the Caribbean seared tuna (above right) off the menu (CI$29) seared to his liking (medium rare) with sesame oil and Caribbean spices and served with a wasabi mash and tropical mango and papaya salsa. Another dish that takes Caribbean ingredients (some of them even locally grown), combining them into a sophisticated and grown up dish that elevates simple, mainstream Caribbean cooking into high level cuisine. At CI$109 for the two of us (shared appetiser, no dessert or coffee and only a glass of wine and a couple of beers between us) the meal wasn’t cheap but the quality of what we ate meant we didn’t mind. It’s great to be back.