Ta­pas on the Bay Co­conutz

Tropical Traveller Magazine - - CON­TENTS -

On those days when you don’t want an early break­fast (or when you ate so early that you have hunger pangs be­fore mid­day) and es­pe­cially when most restau­rants are not yet open for lunch, then the place to go is Ta­pas on the Bay in Rod­ney Bay for its su­perla­tive brunch menu. Open­ing at 10 a.m on Satur­day and Sun­day and at 11 a.m. dur­ing the week, Ta­pas on the Bay will wel­come you with a smile, a water­side view, a cool­ing breeze, soft Latin mu­sic and a widerang­ing menu that in­cludes healthy op­tions, twists on tra­di­tional favourites, and fare fit to sat­isfy even the hun­gri­est of morn­ing and af­ter­noon ap­petites. Own­ers Marc and Rosie Joinville and Head Chef Odeen Mar­tin be­lieve in of­fer­ing fresh lo­cal pro­duce as ev­i­denced by the fruits in the Break­fast Smoothie. Hav­ing a cho­co­late crav­ing? Then in­dulge in the Trop­i­cal Fresh Fruit Bowl served with a Span­ish dough­nut and cho­co­late dip­ping sauce. The ex­tra calo­ries are worth it! Or sat­isfy your need for a fruit fix by or­der­ing Span­ish Car­ni­val Pan­cakes be­decked with fruit and syrup. peas served with tomato salad. I was hun­gry and in a car­niv­o­rous mood so I was de­lighted to see on the brunch menu a new item: Chicken and Waf­fle Sand­wich. Tasty and sat­is­fy­ing, breaded smoked pa­prika chicken is served with ba­con filled waf­fles — I bet you have never tried them be­fore! — and de­li­cious sweet potato fries. Other meat dishes are the Beef and Chorizo Burger, ac­com­pa­nied by caramelised ripe plan­tain, and clas­sic Steak Frites. Fish op­tions in­clude Lu­cian style Fish­er­man’s Broth, Seafood Lin­guine, New Zealand Mus­sels (the sauce of co­conut milk, gin­ger, pineap­ple, curry and white wine el­e­vates this dish to culi­nary heaven) and Fresh Catch of the Day. For more sim­ple fare, opt for home­made Soup of the Day served with multi­grain bread or try the Mush­rooms on Toast. En­joy a ba­sic Cae­sar Salad or take this up a notch with the ad­di­tion of chicken, shrimp or fish. Hanker­ing af­ter some­thing homely, wher­ever home may be? Choose from a tra­di­tional Eng­lish or clas­sic Amer­i­can Break­fast, or per­haps the madein-par­adise Saint Lu­cian break­fast of hot bakes, salt­fish, cu­cum­ber, green fig or fried plan­tain and co­coa tea. And as if all of that is not enough, a se­lec­tion of ta­pas items is avail­able through­out the day. If you have not had your fill, or you're not in a rush, then stay a while, ad­mire the view and round off with a dessert. There is no set dessert menu as the dishes change daily ac­cord­ing to the sea­son and what the pas­try chef be­lieves will most tickle your palate. I could not re­sist the Mango Cheese­cake although I was sorely tempted by the South­ern Com­fort Bread Pud­ding. A wide se­lec­tion of cof­fees and teas is avail­able. For those who are new to our is­land I urge you to sam­ple our lo­cal co­coa tea, a time-hon­oured start to the day here. To quench your thirst I rec­om­mend a Fresh Trop­i­cal Juice or the Break­fast Punch: or­ange juice, pineap­ple juice, gin­ger ale and soda. Other Brunch Cock­tails are the Bloody Mary, re­puted to counter a ‘heavy morn­ing af­ter the night be­fore’, and Bucks Fizz. In fact, the staff are happy to serve any drink from the wine list and cock­tail menu at any time. Brunch is served un­til 5 p.m. over­lap­ping con­ve­niently with Happy Hour which runs from 4-6 p.m. With the good food, at­ten­tive ser­vice and re­lax­ing at­mos­phere, you will be at risk of ar­riv­ing in the morn­ing and not leav­ing un­til sun­down—Ta­pas on the Bay is that en­joy­able! Ta­pas on the Bay is lo­cated next to Big Chef Steak­house. Its water­side lo­ca­tion en­ables pa­trons to even ar­rive by dinghy and moor nearby. For reser­va­tions or more in­for­ma­tion, visit their web­site www.tapa­son­the­bay.com or tele­phone 450 0210. If you pre­fer to start the day on an egg there is a choice of Eggs Bene­dict, with the op­tion of smoked salmon, and omelettes — veg­e­tar­ian or with your choice of ham, to­ma­toes, onions, mush­rooms, ba­con, cheese or pep­pers. With a healthy heart in mind, the chef has cre­ated a spe­cial omelette of egg whites, spinach, mush­rooms, gar­lic and chick

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