Tapas Restaurant

We take this unfiltered American West Coast style IPA and turbocharge it by using double the amount of Hops in the recipe. The Barracuda Double IPA is big in Flavour and Bitterness and also loaded with Tropical, Citrus and Fruit and Earthy Flavours.

TROPICAL STOUT A Classic Style of the Caribbean, this Stout is Full Bodied, Sweet, Smooth and Creamy. Look for hints of Pineapple, Grapefruit, and Passionfruit along with the usual Coffee and Chocolate Flavours.

IRISH STYLE RED ALE Brewed using a combination of Kilned Malts and Roasted Barley, this beer has the Colour for which it is known. With a carefully balanced Hop character, this Amber Coloured Beer has a Medium Caramel Malt Sweetness with a Tan Colour,

BELGIAN STYLE WITBIER This Unfiltered, Wheat Ale is carefully brewed with White Wheat and Malted Barley. Adding Real Orange Peel and Crushed Coriander gives this refreshing Ale a slightly Citrus edge. Enhance the Flavors by adding a Fresh Slice of Orange

Brewed with authentic Saaz Hops and soft island water,This Golden Lager balances delicate floral bitterness with a subtle malt sweetness.

ENGLISH SUMMER ALE The South Coast Summer Ale is an Easy Drinking, Dry Ale, with Medium Body and a Light, Malty Sweetness. It has a Low Hop Bitterness with Slight Floral Notes. This Ale is a perfect choice for Lager lovers.

AMERICAN EAST COAST STYLE IPA is slightly cloudy with a Tropical, Fruity Aroma. One sip of this Beer and your senses are overwhelmed with Flavour - Grapefruit, Peach, Melon & Tangerine. This IPA finishes Smooth and Creamy, with little or no Bitterness.

AMERICAN WEST COAST STYLE This highly drinkable IPA is the favourite style of craft brewers world wide. Big Flavour without too much Bitterness, we use a Basic Malt Bill combined with Extra Hops loaded with Tropical, Citrus and Fruity Flavours.

ENGLISH STYLE PALE ALE The Silver Sands Pale Ale is a complexed balance of Six different types of Malt and Two different types of Hops giving the Beer a slightly Herbal, Earthy Flavour with Medium Hop Bitterness and Floral Notes.

With Granny Smith Apple, Goat Cheese, Peacan Nuts, Sunflower Seeds & Beetroot in Balsamic Dressing

With Feta Cheese, Kalamata Olives, Tomato & Cucumber

Plain, or with Cajun Panko Chicken and Crispy Bacon or with Panko Shrimp

Mount gay Eclipse, Basil, Strawberry & Fresh Black Pepper

Old Brigand Rum, Mango Puree & Ginger

Old Brigand Rum, Tia Maria, Rum Cream, Ice Cream & Chocolate Syrup

Mount gay Eclipse Rum, Coconut Cream, Pineapple Juice, Guava & Wildberry Puree

Gin, Guava, Wildberry, Lemon & Gomme

Vanilla Vodka, Baileys, Amaretto and Vanilla Ice cream

Old Brigand Rum, Mango, Passion Fruit, Coconut Cream, Pineapple Juice & Blue Curacao

Choose from Strawberry, Mango, Guava, Wildberry, Raspberry, Lime, Passion Fruit or Peach

Classic Mojito, Frozen, in either Strawberry, Mango, Guava, Wildberry, Passion Fruit or Peach

A single blended rum aged for 14 years in oak casks

A classic Barbadian style blended rum aged for 10 years in ex-bourbon casks.

A single blended rum aged for 9 years in bourbon and port casks

A blend of rums from the artisanal pot distillation twin column continuous distillation of Foursquare, aged for three years in ex-bourbon casks followed by seven years in ex-cognac casks.

14 years old, Ex-Bourbon and Ex-Sherry casks

Fine old fully aged in American white oak ex-bourbon casks.

A blended rum aged initially in ex-bourbon casks for a period of 5 to 6 years before a second maturation in ex-sherry casks for 1 to 2 years.

White Blended Rum from Coffey Still and Pot still

Aged in American white oak ex-bourbon casks.

Served with Warm Caramel Sauce & Vanilla Ice Cream

A Scoop of Vanilla or Chocolate Ice-cream topped with Whipped Cream, Sprinkles and Chocolate Sauce

Topped with Berry Compote

Bread Pudding Topped with Caramelized Pears and served with Caramel Ice-cream

Layers of Dark, Milk & White Chocolate Mousse with White Chocolate Sauce

With Caramel Sauce & Toasted Coconut

With Whisky Sauce & Vanilla Ice Cream

Lady Fingers Soaked in Coffee between a Creamy Mascarpone Mousse

Deep fried in Cinnamon Tempura with Vanilla Ice Cream & Caramel Sauce

Sautéed Mix of Seafood (Catch of the Day, Mussels, Clams and Shrimp) in Tomato, Olive-Capers Sauce

Pan Seared, with Seafood Risotto

Yellowfin graded Tuna, with Stir-fried Vegetables in Soy Sauce with Pickled Ginger Salsa & Soy-Wasabi Emulsion

With Mint Mushy Peas & Tartar Sauce

With Sweet Potato & Plantain Mash, Spinach, Creamy Lime & Parsley Sauce, Jalapeno-Pineapple Salsa

In Parmesan Crust with Basil Mash, Spinach & Cheese Sauce

Wrapped in Parma Ham with Bacon Mash & Stewed Cabbage

With Truffle Fries & Vegetables Ratatouille

Roasted Free Range Jerk Cornish Hen, Truffle Mac & Cheese Pie and Ratatouille

Slow Braised Boneless Beef Rib with Three Onions Mashed Potatoes & Vegetables

Chicken Breast filled with Ham and Cheese, in Panko Crust, with Garlic Mash & Ratatouille

With Bean Stew & Mashed Potatoes

Cross Cut Pork Shank slowly braised in Jerk Seasoning , with Sweet Mashed Potatoes & Broccoletti

Ribbons of Pasta with Chicken or Shrimp in a Creamy Cheese Sauce

Little Ear Pasta with Basil-Nut Pesto, Shrimp & Mascarpone Cheese

Baked Tube Pasta with Beef Ragout, Béchamel & Parmesan Cheese

Potato Dumplings with Tomato Sauce, Basil & Goat Cheese Sauce

With Shrimp, Mussels & Clams with fresh Tomato, Garlic & Chili in Tomato Sauce

Mushroom Pasta Parcel, with Mushroom Sauce, Truffle oil & Parmesan Cheese

Homemade Chickpea Hummus, Lebanese Eggplant Puree & Greek Dip with Pita Bread

With Sweet Chili Sauce

In Panko crust, with sweet chili sauce

With Lemon Zest & Mary Rose Dip

Thinly Sliced With fennel & Orange Salad

The Chef’s Daily Concoction

Thinly sliced Angus Beef with Mixed Salad, Parmesan Shavings & Truffle Oil

Meatballs in Tomato Sauce

With Melba Crostini Toast & Caramelized Red Onion

Thinly sliced Marinated Tuna with Capers, Kalamata Olives & Citronette

Homemade Beef & Cabbage Rolls with Hoisin Sauce

Pan-Fried Chevre Goat Milk Cheese, On Puff Pastry Shell & Ratatouille

Shredded Mahi with Thai Green Curry Paste in Panko Crust & Tartar Sauce

With Steamed Rice, Pappadums

With Steamed Rice, Pappadums

With Yellow Rice & Peas, Pappadums