phil62
Senior Insider
We were greeted by Chef Jean Claude Dufour and spotted by JEK and his lovely wife Susie upon our entering this airy and breezy beach front restaurant at the Eden Rock Hotel. Our "sandside" table gave us this great view after the rain and grey clouds of the morning had cleared away.
This first amuse was a cold creamy asparagus gazpacho alongside a cold mussel salad with corn niblets.
The second was thin slices of pate on crisp toast slices.
For starters we shared the chicken salad. It is a sliced grilled chicken breast with salad under a sweet and sour lime juice sauce. It included zucchini, asparagus, tomatoes and olives and wedges of chilled watermelon.
I had local yellow fin tuna tartar flavored with citrus fruits and avocado cilantro surrounded by fresh spinach leaves.
Phil enjoyed spaghetti in tomato sauce served with a side of chunky Bolognese sauce and topped with shaved Parmesan.
After lunch we sipped our drinks of amaretto and Jet27.
We found some room and devoured the two coconut macaroons accompanied by two chocolate brownies sent from the chef.
What a great lunch and so happy to have been there for it!
This first amuse was a cold creamy asparagus gazpacho alongside a cold mussel salad with corn niblets.
The second was thin slices of pate on crisp toast slices.
For starters we shared the chicken salad. It is a sliced grilled chicken breast with salad under a sweet and sour lime juice sauce. It included zucchini, asparagus, tomatoes and olives and wedges of chilled watermelon.
I had local yellow fin tuna tartar flavored with citrus fruits and avocado cilantro surrounded by fresh spinach leaves.
Phil enjoyed spaghetti in tomato sauce served with a side of chunky Bolognese sauce and topped with shaved Parmesan.
After lunch we sipped our drinks of amaretto and Jet27.
We found some room and devoured the two coconut macaroons accompanied by two chocolate brownies sent from the chef.
What a great lunch and so happy to have been there for it!
