Champers Restaurant

Signature Bajan flying fish with citrus tartar and micro herbs.

Pan-seared crayfish and shrimp cake with chili lime aioli and mango salsa.

Crispy calamari with pickled ginger, wasabi mayonnaise, and lime.

Salt cod fritters with Scotch bonnet pepper sauce and lime aioli.

Coconut-crusted shrimp with grilled pineapple and mango chutney.

Roasted pumpkin velouté finished with coconut cream and toasted seeds.

Crisp romaine, parmesan crisps, anchovy dressing, and garlic focaccia.

Market fish with citrus beurre blanc, callaloo mash, and grilled lime.

Barracuda filet in macadamia crust with coconut rum sauce and plantain mash.

Blackened mahi mahi with pineapple relish, grilled asparagus, and saffron rice.

Salmon with ginger beurre blanc, sweet potato puree, and baby bok choy.

Lobster, shrimp, and scallops baked in creole mustard cream with parmesan crust.