Michelin-Starred Chefs, Jeremy Bearman and Robert Curry Delight at The Restaurant at Malliouhana

Just when you thought it was wasn’t possible, the five-star restaurant at Malliouhana has outdone themselves yet again.

This past Friday night Executive Chef Jeremy Bearman teamed up with Executive Chef of sister property Auberge du Soleil, Robert Curry.

A culinary celebration of Anguilla, it was a farm to table dinner that honored the hard work that goes into farming in Anguilla… the hard work that allows the island’s chefs to do what would otherwise be impossible: create outstanding cuisine with fresh ingredients.

The evening started as the sun began to sink low in the sky, out on the breezy terrace overlooking none other than Meads Bay.

Fresh watermelon and guava cocktails…

malliouhana cocktails at farm to table event

Along with a variety of canapés, including…

  • Pate foie blond
    Local conch beignets
    Crayfish and wakame tartlet
    Jerk spiced pork belly (between Johnny cakes!)
    Saltfish fritters
    Gaudaloupe melon topped with homemade burrata

malliouhana melon appetizer

This was just the beginning and the Chefs impressed right from the very start.

At twilight, beneath a bed of stars, Chefs Robert Curry and Jeremy Bearman set the stage, introducing the evening’s menu.

malliouhana chefs at farm to table event

To start, chilled pea soup with crayfish, pancetta, tarragon and a drizzle of rye with a watermelon and spiny lobster salad. Topped with yuzu, the Asian flavors gently complemented the fresh chunks of lobster.

malliouhana lobster salad and pea soup to start

And then, out came the Johnny cakes…

malliouhana fungi and johnny cakes

“No meal in Anguilla is complete without Johnny cakes, of course,” Chef Jeremy Bearman laughed as the fluffy cakes were placed on the immaculately set table.

What followed?

Lamb ribeye encrusted with Moroccan spices, served with a smoked tropical fruit chutney, all smoked in-house.

malliouhana merguez sausages

Homemade goat Merguez and a Greek yogurt-based salad, mixed with fresh cucumber, mint and sugar beans. The cool yogurt lent a refreshing contrast to the spicier Merguez.

Braised callaloo, combined with saltfish, onion and even spinach as a side dish.

Chef Robert Curry here remarked on the impressive spinach grown in Anguilla, the leaves of which are far bigger here on-island and sweeter, too.

Even fungi was on that evening’s menu. Sweet cornmeal on the inside, gently fried on the outside, it was unexpectedly and exceptionally light and crisp.

Finally, Anguilla’s national dish…

malliouhana crispy snapper

Snapper with rice and peas.

Always with a creative twist, the snapper was served crispy, with tomato, peppers and onions. The rice and peas? Mixed with local bok choy and kimchi, providing a hint of Asian inspiration to the dish.

The tremendous meal was accented by Sommelier, Mr. Albert Lake’s two beautiful 2013 Napa Valley wines.

  • Rutherford Ranch Chardonnay
    Rutherford Ranch Cabernet Sauvignon

No attention to detail was spared in creating the final course of the night, dessert.

Moist and light, Tres Leches cake was bathed in a bush tea milk (a staple here in Anguilla), topped with coconut and served with a cocoa stick sorbet.

malliouhana tres lèches special dessert

Last, but certainly not least, a Rum Baba, filled with sweet banana cream and Pyrat rum, topped with local tropical fruits. It, too, had an accompanying sorbet, a chile sorbet.

malliouhana's rum baba

A beautiful showcase of precisely what the team at the Restaurant at Malliouhana is capable of, one thing is for sure…

The dining experience is second to none.

It was another night for the books at The Restaurant at Malliouhana. Many thanks to Chefs Jeremy Bearman and Robert Curry, Sommelier Albert Lake and the team that makes it all possible.

To make a reservation for dinner, call: 264-497-6111

Tokyo Bay’s Ultra-Fresh Sushi & Sashimi Bites

As a pre-Mother’s Day celebration, last week we headed to my Mom’s #1 Anguilla restaurant… Tokyo Bay!

With Chef Jasper Schneider, Tokyo Bay never fails to spark your taste buds with their outstanding Japanese cuisine.

The meal began with their starter sampler, including spicy edamame…

edamame from tokyobay

Shishito peppers…

shishito peppers tokyobay

And, my Dad’s favorite, the spicy rock shrimp tempura…

rock shrimp tempura

Next? Appetizers!

The “Salmon Nori” in with a nori vinaigrette, topped with puffed quinoa. We always order two of these dishes.

salmon nori japanese dish

Two of the Duck Duck Goose Dumplings, too!

duck gyoza anguilla

And then? On to the star of the evening, the sushi bites!

California Rolls with real crab…

california roll anguilla

The Hamachi Scallion. A night at Tokyo Bay is never complete for my Mom without this refreshingly-light roll.

hamachi scallion roll sushi

The Sushi Sampler, with a selection of ultra-fresh and expertly-sliced sushi pieces.

sushi sampler tokyo bay

And, finally, the Sashimi Sampler!

Hamachi, tuna, salmon, shrimp and scallop were beautifully displayed on a bed of ice. The extra-special piece on the Sashimi Sampler that night?

beautiful sashimi sampler at tokyo bay anguilla

Freshly caught Snapper!

Sliced just right, it was melt-in-your-mouth perfect.


Cha Cha San’s NEW Dishes

Chef Ken unveiled mouthwatering NEW creations at his “New Dishes Party” at Cha Cha San with DJ Sugar!

What has he added to his menu?…

Black Angus Beef, lobster Tempura Sushi, crispy Duck & Mango Salad…

crispy duck at cha cha san

Miss Anguilla 2010 Roll (avocado, shrimp, tempura, crab meat)…

miss anguilla roll at cha cha san

Anguilla Rainbow Roll (salmon, tuna, avocado, BBQ eel)…

rainbow roll  cha cha san

Thai Papa Yum Salad (available for lunch (Monday, Tuesday, Thursday, Friday) only)…

thai salad cha cha san

And, DJ Sugar now performs every other Friday evening starting at 7:30pm at Cha Cha San (he will be “live” again Friday, May 8th)!

For reservations, call: 264-583-1988


CuisinArt Beach Drinks

Right on Rendezvous Bay, “The Shack” at CuisinArt has long been a favorite for refreshing, beach-side cocktails, expertly prepared.

Made with the freshest of ingredients that the drink calls for (melons, pineapples, coconuts, etc.), mixologist Justin always gets it right.

Two of our favorites?

The Frosty Coconut, blended with Malibu rum, amaretto and coconut cream

Laurel’s Special, mixed with pineapple, midori, anisette, white rum and amaretto.

cuisinart beach drinks

A sweet mid-afternoon beach treat!

Festival del Mar 2015

Another beautiful Easter weekend has come and gone here in Anguilla!

Marked by one of the island’s most anticipated festivals, Festival Del Mar, it was two days of sailing, swimming, fishing and, of course, dining on the freshest seafood to be had on the island.

festival del mar setting in 2015

Sailboat races!

Swimming contests!

The BIG fishing tournament!

And, BBQ after BBQ serving up tasty mahi mahi, lobster and crayfish right on the beach!…

Our good friend and neighbor, known for having some of the freshest lobster on the island and at a reasonable price (you can catch him at his road-side BBQ on weekends in the Farrington just before the turn off to Ocean Terrace Condos if you’re heading East)…

mikey at festival del mar

… we spotted Mikey with his pop-up spot on the beach!

Stacked high and grilled to perfection, lobser and crayfish were in no short supply at Mikey’s.

Tropical Treats

Kyle Hodge, owner of the loyally-loved Anguillian-made ice cream parlor, Tropical Treats, showcased a brand NEW flavor this Festival Del Mar weekend…

Caramel with Anguilla sea salt!

tropical treats caramel salted ice cream

A sweet and savory swirl of frosty flavor :-)


After walking the beach and taking in the jovial atmosphere, it was time to refuel.

Elite’s lobster ravioli, one of our favorite dishes, was on our mind. A Festival Del Mar special, it was melt in your mouth perfect.

elite ravioli

For good measure, we ordered some of our regular favorites, too, including the calamari, caprese salad with thick slices of fresh mozzarella…

And, my Mom’s favorite, the bolognese!

elite bolognese