Anguilla Local News

Oliver's Seaside Grill

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[Click to enlarge] Many visitors have enjoyed a romantic sunset and dinner at Oliver's Seaside Grill on Long Bay. The setting is special, the food is gourmet continental, and there is live music Monday, Wednesday and Friday with Frankie Rogers on keyboard. The Executive Chef is Leon Carty, who has years of experience at Cap Juluca. After dinner, you can descend the stairs to their Cock Lounge, right over the water, for a final brandy or nightcap.

Owner Oliver MacDonna created his waterfront restaurant on family land in Long Bay village, not far from Malliouhana Hotel. Oliver has spent a long time in the restaurant business before opening Olivers, but his last venture was setting up Brothers Auto Supply in George Hill (which is still run by his brother!).

Telephone: 1-264-497-8780. Email: olivers@anguillanet.com
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Here is an email report from a Dennis Sheehan, sheehand@hayboo.com, who thought very highly of Oliver's:

On our recent trip to the island we were pleased once again with the fine dining that awaited us. Yes food is important, even if our main routine is sitting on the beach from sunup to sun down and reading one book after another. Our regular haunts did not fail us, Blanchards, Scilly Cay, Uncle Ernies, Smitty,s, Ici, and Hibernia are all as wonderful as before.

But our biggest surprise and by far our best dining experience was Oliver's. It is one of the finest resturants we have found anywhere, including NYC. Oliver's was so wonderful we returned three separate nights. The food, staff and setting is worthy of Five Stars. We hope to enjoy Oliver's hospitality again in August since he assured us he would be open for the Carnival. Anyone up to fine dining must try it.

Bob, sorry but we did not carry a camera, though I wished we had for the setting is breath taking. After dinner, each night , we stepped downstairs to the bar for my ritual taste of the local rum and Diane's glass of wine and gazed off the terrace at the sea. With the glistening moonlight and the call of the surf we found this to be the perfect end to each of our meals at Oliver's, even on the one evening of inclement weather. You must really take an evening to enjoy this fine restaurant which, by the way is owned and operated by an Anguillian who obviously has trained at some of the finest restaurant. Oliver informed us that the chef is a friend from high school that he has known for years. The two have truly created a touch of excellence.

You can always quote me for what I send to you. Your news letter is our main guide to enjoying the island, until we can move there, and even then your letters will remain a certain guide.

Oliver's January 1999 Menu

SOUPS

Anguillian Pumpkin Soup
a puree of local Pumpkin and fresh herbs enhanced with a blend of Coconut Milk. 8.00

Morgan Hill Reef Fish Soup
a combination of local Fish with a blend of Vegetables topped with Pernod, Sour Cream and Bay leave. 9.00

Mushroom and Potato Soup
a puree of mushroom blended with cream. 9.00

Gaspacho
a fresh blend of Tomato, Celery and fresh Herbs enhanced with fresh Mint. - 8.00

SALADS

Marinated Conch Salad
fresh local conch marinated and garnished with plantain chips. 10.00

Garden Salad
mixed garden greens served with our daily house dressing. 8.00

Caesar Salad
fresh Romaine Lettuce tossed with Croutons and homemade Caesar Dressing. 9.00

WARM APPETIZERS

Marinated Sting Ray
fresh marinated sting ray sauteed and served with a caper and tomato herb vinegrette dressing. 10.00

Crayfish Salad
sauteed Island Crayfish in a light herbal butter sauce served on a bed of Baby Greens with a fresh Papaya and Avocado. 12.00

Oliver's Lobster Fish Cake
a blend of Local Lobster, fish and Herbs, pan fried and served with a Bay Leaf Lobster Sauce. 12.00

Poached Island Lobster
Fresh local Lobster poached lightly with a Mango Ginger Sauce. 15.00

Caribbean Seafood Tempura Sweet and Sour
a combination of local Seafood and Vegetables dipped in a Beer batter, deep-fried light golden brown wth a hot Soy Ginger Sauce. 10.00

SEAFOODS

Grilled or Pan-Fried Fresh Salmon
served with Island Herbs and Capers Cream Sauce. 29.00

Grilled Fillet of Grouper
served with Garlic Herbs and Olive Oil lime juice balsamic Sauce. 26.00

Grilled Fillet of Snapper
served with a Lemon grass and basil oil. 24.00

Grilled Whole Snapper (blackened or simply grilled)
served with fresh Lime Juice. 26.00

Oliver's Seafood Compote
a selection of fresh local seafoods cooked in a Lobster Sauce and enhanced with fresh Coconut Milk, served with Pancake Spinach Polenta. 29.00

Crayfish Creole
Fresh Island Harbour Crayfish sauteed lightly and served w ith a Island Creole Sauce with Garlic Mashed Potatoes. 34.00

Fresh Island Harbour Crayfish (blackened or simply grilled)
served with a Lemon Butter Sauce. 34.00

Fresh Caribbean Lobster (blackened or simply grilled)
served with a Lemon Butter Sauce. 25.00 per lb. (When available)

POULTRY & MEATS

Grilled Blackened Chicken Breast
served with a Mango Chutney. 24.00

Grilled Lemon Chicken
Breast of chicken grilled and served in a Lemon Ginger Sauce. 24.00

Oliver's Surf & Turf
tenderloin of Angus, stuffed with Crayfish set in a Guava and Pepper Corn Sauce. 34.00

Grilled Tenderloin
served with Mushrooms and Vintage Port Wine Sauce. 30.00

Sirloin Grilled or Sauteed
served in its own natural juices and caramelized wih vegetables and shallots. 26.00

PASTA

Chicken Fettuccini
Spinash Fettuccini cooked with Fresh Tomatoes Mushroom and Vegetables. 24.00

Pasta Spagetinni
Pasta with vegetables sauteed in Olive Oil herbs. 20.00

Seafood Pasta
an assortment of fresh local seafood sauteed in a Spicy Vodka Tomato Sauce, served on a bed of black linguini. 28.00 (when available)

All our main courses are served with fresh Vegetables of the day.

House Special

Home Style Rock Oven Baked Whole Chicken.
A free range whole chicken stuffed with Gingered Sweet Potatoes and served with a Rosemary Ginger Sauce. Four hours advance notice required - 56.00 (serves 2-4 persons)

Prices are in US Dollars. 15% tip added on. Credit cards accepted.

 Revised: February 01, 1999

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