Perched on a Cliff and overlooking Sandy Ground Bay, Deon's Overlook plays host to one of the most breathtaking views of Anguilla. The view comes complete with fine dining, as Chef Deon Thomas serves a contemporary cuisine with a Caribbean flair. Chef Deon adds exotic accents to all his menu choices, which are wide ranging and creative. For example, how about Roasted Whole Triggerhish (Rosemary, Savoury, Garlic Polenta), preceded by Cod Fish Blinis (Scotch Bonnet Guacamole, Coconut Essence). See menu below for many more interesting selections.
The dessert philsophy at Overlook is "No Problem Mon!"
Try the Decadent Chocolate Rhum Cake with
Grand Marnier Chocolate Soup.
Note: This is the 2002-2003 report - to see the 2000-2001 menu, click here, and to see the 1998-1999 menu, click here.
During May to October, Chef Deon continues his work on Martha's Vineyard island in New England, at his restaurant "At the Cornerway".
Deon's Overlook serves dinner - nightly, lunch - daily (except Sundays), happy hour - Thursdays 5 pm - 7 pm.
Reservations recommended: 264.497.4488. Fax: 264.497.8077. Email: firstname.lastname@example.org
Directions: Overlook is located on Back Street along the cliff in South Hill. Starting from the airport parking lot, take the only exit and turn left, then left again past the airport entrance, straight through the roundabout and toward the west end. Continue straight through the Sandy Ground roundabout, continue past the large Methodist Church where you make the sharp left turn, followed shortly by a sharp right turn. Continue straight past the left for Blowing Point at Connors Rental Cars and turn right at the sign for Overlook (or Irie Life). Drive out to Back Street on the cliff and turn right (it is one way). Overlook is just before you get back to the Methodist Church again!
Overlook Restaurant - 2002-2003 Menu
FIRST COURSETHICK CREAMY ANGUILLAN CONCH CHOWDER Root Vegetables, Herbs & Spices 10.00
ZESTY CREAM OF RED BEAN SOUP with Anguillian Corn Noodles 9.00
CHILLED BOSC PEAR SOUP Seared Shrimp and Rosemary Oil 14.00
IRIE CHILLED GAZPACHO with Roasted Coconut Shavings 11.00
OVERLOOK GARDEN SALAD Organic Greens, Aged Apple Vinaigrette, Tomatoes & Spicy Walnuts 10.00
CLASSIC CAESAR Shaved Reggiano & White Anchovies 15.00
GOLDEN CALAMARI BUFFALO Over Greens, Celery Shoots, Crumbled Blue Cheese Dipping 13.00
CARIBBEAN FISH SAMPLER Tamarind Aioli, Fruit Salsa 12.00
MORSEL OF CONCH STEW with Garlic Flat Bread & Roasted Asparagus 14.00
LOBSTER PANCAKE Lobster Fricassee, Celery, Thyme Confit in Haute Scallion Pocket 15.00
COD FISH BLINIS Scotch Bonnet Guacamole, Coconut Essence 14.00
ROASTED WHOLE TRIGGERFISH Rosemary, Savoury, Garlic Polenta 26.00
DEON'S AWARD-WINNING GARLIC CRUSTED SNAPPER Warm Oriental Slaw, Champagne Buerre Blanc, Pink Peppercorns 27.00
GRILLED MAKO Poached Pears & Miso Emulsion 26.00
OVEN CRISPED ORIENTAL SPICE DUCK Chambord Drizzle, Bok Choi & Wild Rice 28.00
AUTHENTIC JAMAICAN JERK CHICKEN Cinnamon Roasted Sweet Plantain Relish 22.00
DUTCH-POT ROAST VENISON Sweet Shallot Pan Jus, Sea Grapes & Roasted Pumpkin Puree 32.00
GRILLED BLACK ANGUS NEW YORK STEAK Flambéed Pearl Onions, Porcini in Silky Merlot Pan Juices with Sweet Potato Mash 29.00
ROAST PORK LOIN Leek & Apple Compote with Port Glaze 27.00
GRILLED ANGUILLIAN CRAYFISH Roasted Garlic, Root Vegetables 38.00
OVERLOOK PASTA Chef's Pasta Composed & Priced Daily
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
There is a $5.00 Plate Charge for split Entrees 15% Service Charge will be added to your check. We accept Amex, Visa, MasterCard, traveler's checks & cash.
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