Byde Mill — The Experience

Rotating Sunday Estate Table buffet option: traditional Bajan soup with pigtails; garden salad, Byde Mill caviar and creamy cucumber salad; beef roast; fluffy bonavis rice, stir-fried vegetable pasta, Krisma-infused sweet potato pie, seasoned roasted vegetables and fried lentil cakes; Creole seafood medley, pineapple chicken and barbecued pork spare ribs; citrus bundt cake, traditional Bajan fruit pudding and cassava pone with rum sauce.

Rotating Sunday Estate Table buffet option: Bajan fish soup with dumplings; avocado, leafy green and pickled green banana salads; roasted pork leg; coconut-cream white rice, creamed yam, three-cheese macaroni pie, roasted butternut squash and sweet fried cornmeal bakes; grilled steak fish, baked rabbit and curried goat stew; vanilla rum cake, chocolate cake and plantain-and-nut bread.

Rotating Sunday Estate Table buffet option: cow heel and lentil soup; broccoli and kidney bean salad with vinaigrette, creamy potato salad and sweet corn salad; herb-crusted lamb leg; cook-up rice with spinach, mellow cornmeal cou-cou, baked breadfruit casserole, sautéed vegetables and crispy fried kale cakes; pan-fried flying fish, spicy Bajan pork chops and hearty beef stew; fluffy coconut cake, gooseberry cheesecake and local carrot cake.

Rotating Sunday Estate Table buffet option: split pea and corn soup; garden, pickled sweet potato and Bajan coleslaw salads; honey-glazed ham; green peas and rice, three-cheese macaroni pie, roasted ground provisions, steamed summer vegetables and golden fried pumpkin fritters; steamed fish in Creole sauce, oven-baked barbecued chicken and black belly lamb stew; pineapple upside-down cake, guava turnovers, coconut bread and homemade sorbet.

Special introductory weekday lunch buffet: flavourful fish soup; chickpea, tossed and pickled tomato-and-onion salads; ground provisions with steamed dumplings, kidney beans and rice, crispy fried cassava, and seasonal steamed vegetables; savoury lamb neck stew, grilled dolphin, spicy fried chicken; warm coconut bread crumble or moist chocolate-chip banana bread à la mode.

Special introductory weekday lunch buffet: pumpkin and ginger soup; zesty eggplant, tossed and three-bean salads; cornmeal cou-cou, split peas and rice, creamed yam pie, and seasonal steamed vegetables; Creole salt fish, baked pork chops, curried chicken; cheesecake or homemade sorbet.