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.
