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.

Rosemary crusted lamb with black garlic jus, fondant potato, and heirloom carrots.

12oz Angus ribeye with truffle butter, roasted garlic, and steak fries.

Free-range chicken in coconut green curry with jasmine rice and pak choi.

Tiger shrimp simmered in coconut curry with grilled peppers and basmati rice.

Classic Bajan flying fish with cornmeal cou-cou and creole gravy.

Island spiced pork tenderloin with guava glaze and grilled pineapple relish.

Roasted root vegetables and chickpeas in coconut curry with cumin basmati rice.

Sautéed wild mushrooms, garlic cream, white wine, and fresh herbs over linguine.

Butter poached lobster with vanilla-scented sweet potato and asparagus.

Seared scallops over chorizo risotto with roasted cherry tomatoes.

Baked vanilla cheesecake with guava glaze and toasted coconut.

Warm sticky toffee pudding with Mount Gay rum toffee sauce and vanilla ice cream.

Caramelized coconut crème brûlée with spiced pineapple compote.