Our third lunch was another grand treat as we dined at the Relais et Chateaux gem of Barbados, Cobbler's Cove. Chef Michael Harrison is a local and recently took over the kitchen, making him one of the few island chefs of at his level in any top Caribbean restaurant. I marveled at the dinner menu and wished we could jump ship to stay here and eat for several days, but alas, we had to return to the mediocre "cruisine" of Royal Caribbean.
Before lunch we enjoyed wonderful Strawberry Daiquiris (virgin and non-virgin) and Planter's Punch poolside. The staff here again gets credits for such wonderful service with a smile.
An amuse arrived of Coconut Crusted Fried Shrimp with Guava Sauce, Avocado, Micro Greens and Seaweed. Local ingredients with masterful tastes, and the guava was amazingly not too sweet.
Samuel ordered a magnificent Char-Grilled Angus Burger with Aged Cheddar and Fries; he raved. The lemonade was only declared a bit too sweet.
Will had the Mozzarella & Tomato Salad with BLACKENED SHRIMP that was another perfect lunch dish in the heat. While I quaffed a tasty glass of 2011 Baily Cotes de Provence Rose, I could not resist the BLACKENED BARRACUDA Special that was a perfect size of perfectly cooked and seasoned fish with an Avocado Salsa and a Cobbler's Organic Salad on the side that had piles of amazing fresh greens.
This was our third Relais et Chateaux stop on our vacation and boy do we always welcome these very special meals, especially when the "cruisine" is, as I said, below par.
Next Relais et Chateaux stop is DANIEL in New York City right after the New Year.