Malliouhana’s High-Value Prix Fixe Dinner

The Restaurant at Malliouhana never fails to “wow” with its five-star setting overlooking Meads Bay, its elegant atmosphere and personable service.

On a recent visit back, Malliouhana impressed yet again.

Warm ciabatta and focaccia to start…

house made bread to start at malliouhana

With a savory chilled beet purée amuse bouche…

amuse bouche at malliouhana

And then, my Dad’s #1 favorite appetizer on the island, the Rock Shrimp Pot…

rock shrimp pot at malliouhana

My sister’s choice? The Homemade Pappardelle…

homemade pappardelle at malliouhana

My Mom opted for Malliouhana’s Prix Fixe menu (which runs through the rest of the summer). She started with the snapper appetizer…

home cured snapper at malliouhana

Her main? The Organic Chicken “Hainanese Style”…

organic chicken at malliouhana

Perfectly-cooked, the juicy chicken pulls away from the bone effortlessly. Lemongrass-chicken broth and soy chile sauce are served on the side, along with a bowl of steamed rice.

chicken sides at malliouhana restaurant

Perfect in every way, especially if you love Asian flavors.

The Prix Fixe came to an end with the Thyme Parfait…

thyme parfait at malliouhana restaurant
Yet another divine meal at the Restaurant at Malliouhana!

For the Prix Fixe menu, see below.

malliouhana prix fixe summer 2016

For reservations, call: 264-497-6111

Cha Cha San Has Re-Opened

After taking a short, early-summer break, Cha Cha San has re-opened their doors.

What’s new at Cha Cha San? Let’s take a look!…

5 spice roast pork belly with spicy soup noodles

cha cha san 5 spice ramen

Salt & pepper crispy ribs

cha cha san crispy ribs

South Asian Fisherman style steamed local fish, lemongrass, ginger, rice noodle, sesame soy, seasonal vegetables.

cha cha san new fish dish

Crispy shrimp tempura, passion fruit & lemon dressing.

cha cha san new tempura

California roll, seaweed salad, beef with tamarind mango sauce (a Thursday night Bento Box special).

cha cha san new bento box for summer 2016

And, as of this past Thursday, Cha Cha San’s special Carnival rolls are now available! Take a look at these creative sushi rolls here…

Cha Cha San is open nightly for dinner (closed Wednesday). For reservations, call: 264-583-1988

Anguilla’s Jammin’ Announces Sunrise Strawberry!

The Anguilla’s Jammin’ team is proud to announce its latest flavor, Sunrise Strawberry. With a mix of fresh local mango and the iconic strawberry, we bring you the perfect blend of traditional and mouth watering Caribbean flavors.

anguillas jammin new strawberry flavor
This flavor will be available at gift shops in the coming weeks and you can sample it at our Aquaponic Garden Tours Thursdays at 9:00 am. Anguilla card holders receive a 10% discount on all purchases during the tour.

Call to schedule your tour today 1.264.581.2040.

Fresh Local Simple – Bring the Vibrant Flavors of Anguilla Home With You!

The Latest From the Lovely Limin’ Boutique

A Sandy Statement –

anguilla sands earrings
Beautiful hand designed statement earrings from 6 gorgeous Sands of Anguilla.

Sailed the Anguilla Seas!

anguilla sail bag

Duffel/Weekend Bag made from the sail of Anguilla’s majestic racing sailboat “No Big Ting”. Designed with hemp rope handles that wrap around the bottom, industrial zipper & detachable shoulder strap. Take a little of Anguilla with you!


limin boutique golf divot

Exciting new Golf Divot – Repair Tool made with the beautiful Sands of Anguilla. Durable die-cast metal & hand crafted. Even has a convenient bottle opener. Take a piece of Anguilla with you on the golf course!

Unique and capturing the island beautifully, Limin’ Boutique’s creations always impress.

They are open Monday-Friday 10am-5pm, Saturday 10am-4pm.

Chef Marc WOWS Again at Covecastles Restaurant

This summer Chef Marc has introduced a gourmet 3 course prix fixe dinner menu (visit to see the full menu). The menu features a choice of 5 appetizers, 5 mains and 5 desserts. In addition to the set menu, Chef Marc also prepares special dishes nightly.

We dropped in to sample the menu. The verdict? Chef Marc has done it again!

Here are some of the most memorable dishes…

Appetizer Special – Chilled English Pea Soup with Lychee & Dill

covecastles english pea soup

Delightfully refreshing, the touch of dill enhances the dish’s fresh taste. It’s a light way to begin the three course meal, and the presentation is picture-perfect.

Grilled Korean Short Ribs

covecastles korean short ribs

… served atop cucumber, kimchi and lettuce. This was my Mom’s favorite dish of the night. “The kimchi is 100% authentic,” she enthused.

Appetizer/Main Special – Lamb with Pickled White Asparagus and Lavender

covecastles lamb special

Another favorite, my Mom layered each bite like so – lamb, white asparagus, lavender grains. She couldn’t get enough of the interesting flavors. A curious and winning combination.

Main Special – Homemade Pasta with Oxtail and Chanterelle Mushrooms

covecastles homemade pasta with oxtail

Between the slightly sweet oxtail, the thick, homemade pasta, the white wine sauce and the Chanterelle mushrooms, it IS a very rich dish. Yet, somehow it’s not overwhelming or heavy. Divine on all accounts.

Another top main dish is the “Lionfish en Papillote.” Fresh lionfish with garlic-bottarga butter is wrapped in parchment and baked in Chef Marc’s wood oven and served with cherry tomato and potato confit. The wood oven flavors shine strong!

However, the very best dish by far? The Magret Duck Breast.

covecastles magret duck breast

Cooked to your preference, each bite of duck is tender, soft and succulent on the inside, with its edges ever-so-finely crisped. It is served with creamed leaks, wild mushrooms and a carrot gastrique. The combination of savory and sweet is dangerously addictive.

A dish so perfect, it should be nominated for “Anguilla’s dish of the year.”

Towards the end of the meal, Chef Marc noted that the prix fixe menu would change again in the next couple of weeks. “Don’t worry, though,” he smiled, “the duck stays!” I breathed a sigh of relief. It is a winner of a dish.

Generous with portion size, by the time the evening was drawing to a close, we could barely take one more bite. Somehow, though, we found room 😉

The two favorite desserts of the evening?

Warm Banana Bread with Rum Raisin Ice Cream

covecastles warm banana bread with rum raisin ice cream

Moist, each bite of banana bread has a nice walnut-crunch. It pairs well with the decadent rum raisin ice cream.

Roasted Pineapple with Vanilla Gelato

covecastles pineapple with vanilla gelato

… a lighter choice, the pineapple is infused with basil and topped with a pistachio crumble.

A five star meal all around, Chef Marc’s prix fixe is an absolute must. Don’t miss the Magret Duck!

Covecastles Restaurant is open for lunch and dinner Monday-Saturday. To make a reservation, call: 264-497-6801