Whoever said you couldn’t improve on perfection has not dined at the new Coyaba.
The epitome of perfection, Coyaba continually and consistently transcends not only the extraordinary expectations of their guests, but also the boundaries of culinary sublimity.
A truly memorable and exquisite dining experience, Coyaba expertly combines the exotic tastes of the Caribbean with European influences compliments of Executive Chef and owner, Paul Newman, who has achieved island celebrity status of the culinary variety in his own right due to his incomparable strides in haute cuisine. Ever-present at the front of house, his partner Karen is an elemental part of your dining experience, delighted to answer any questions and offer suggestions to ensure your evening is unforgettable. Consistent, attentive and professional service, chic and stylish serving pieces on which stunningly presented dishes are served on crisp, white table linens have given Coyaba an unmatched reputation in fine dining.
Your rare dining adventure begins in a romantic and enchanting tropical garden atmosphere amidst twinkling lights and lush foliage in the spacious, open-air gazebo or under a canopy of twinkling stars with several intimate and secluded tables privately tucked away for couples or groups.
The avant-garde menu is unparalleled and ever-evolving and reads likes a gastronomical bestseller featuring some of the most unique and provocative creations available coupled with long-standing popular favourites making attempts to determine what to order certain to send you into a culinary conundrum. Temptations of endeared well-loved dishes already experienced, augmented by exciting and extensive selections of entirely new and distinctive appetizers and entrée dishes presented each evening, create the usual quandary, where each and every one of us urged Karen to move ‘next’ as we simply could not make up our minds! At Coyaba, you will likely never see the same specials menu twice, making each dining experience a greatly anticipated adventure in contemporary cuisine. While contemplating this arduous task, a complimentary ‘shot’ of gazpacho was served to whet our appetites, deliciously fresh and light tasting, the perfect ‘jump start’.
Choosing several of our appetiser selections from Coyaba’s Signature Menu, I began with the Coyaba Lobster Bisque. Enhanced with aged rum, scotch bonnet peppers, rich cream and leek hay, this soup had voluptuous, earthy flavours, intense and robust with tender chunks of lobster. The Gnocchi Gorgonzola was incredibly satisfying ~ pleasingly pungent, rich and creamy, with toasted pecans ~ so divinely delicious, my husband is tempted to order a double portion as a main course next time! Zesty and piquant flavours of blue cheese were a perfect accompaniment to the saffron poached Anjou pear, making the ‘Roaring Forties’ Salad a tantalizing medley of textures and flavours, beautifully presented. And lastly, from the appetiser specials of the day, ‘Hot, Cold & Crunchy’, a spiced tuna and avocado sushi roll, served with mango wasabi and oriental hibiscus sauce. A complex combination of tastes, ravishing, and original. While lingering over the memorable characteristics of our appetizers, a passion fruit sorbet was served, the perfect palate cleanser and refresher.
Coyaba’s fundamental passion for food is unmistakably evident in their innovative and visionary creations. Entrées encompass everything from the simple to the sublime, where master of the kitchen, Chef Newman, can take the ordinary and turn it into the extraordinary. A perfect example is a signature menu favourite, Osso Bucco. Truly, a victorious accomplishment for those who can handle this generous portion of veal shank, slowly braised until the meat falls off the bone, with flavours that veritably melt in your mouth. I was enticed yet again by lobster, this dish being one food fantasy I could perpetuate long after our evening at Coyaba. Chef Newman shares the recipe for this succulent dish, Lobster Thermidor ‘Coyaba Style’ in the Providenciales Dining Guide, a supplement to Where When How. Sautéed chunks of tender lobster, button mushrooms, Dijon crème and a three cheese au gratin produced rich, vivid unforgettable flavours from one of our very own treasures of the sea. Continue to savour the impassioned flavours of the tropics with Caribbean Jerk Spiced Duck Supreme. A duck leg confit, and fresh thyme jus served with cous cous. Confit, originally used as an age-old method of preservation is recognised today for the heightened, succulent, irresistible flavours it imparts. Absolute presentation arrived in the evenings’ special of Thai Spiced Crispy Yellow Tail Snapper. A lavish portion of whole fish, crispy on the outside, moist and flaky on the inside, a marvellous combination of flavours that was expertly boned right at the table. Elements and essences from all over the world fused with our own produce inimitable tastes and endless possibilities. Harissa, a paste made from dried chilies, is renowned for its incredible heat and is used as an ingredient in cooking or as a condiment. Popular in North African cuisine, it emerges here in Sauté Fresh Pink Key West Shrimp and Scallops. Further enhanced with macadamia nut butter, and sweet potato ragout this dish yielded an incredibly zesty taste, not to mention the spectacular presentation.
The wine list is extensive, and also features a Proprietor’s List. Gypsy Dancer, a 2004 Oregon Pinot Noir was served in beautifully elegant stemware, with extra large bowls perfect for drawing in its pleasing bouquet. Revealing some Merlot characteristics, with just the right amount of fruit, this wine paired extremely well with all of our menu selections, including the spicy dishes.
“Life is uncertain – eat dessert first”. This quote by Ernestine Ulmer is displayed in ‘The Finale’ dessert menu, which happens to be just as all encompassing as the main menu. From the sweet to the savoury, from specialty coffees to dessert martinis, from after dinner drinks to ports and cognacs, rums of the Caribbean and even an extensive cigar list, decadence is offered here in so many varieties ensuring that conundrum will rear its head yet again! Chocoholics like myself can get their ‘fix’ in the form of chocolate fondant ~ a flourless chocolate cake with a warm, chocolate centre, topped with a frosty dollop of rich vanilla ice cream. The Banana Caramel Xango is a must try ~ banana caramel cheesecake wrapped in a tortilla, deep fried and rolled in cinnamon sugar… pure, unadulterated decadence! Or further eclipse the brink of self-indulgence with the ultimate pleasure, Ultimate Petit Pot au Chocolat, 70% valrhona chocolate poached in a Royal Worchester coddler and served with a 24-carat gold leaf. Need I say more? For the more demure appetite, choose four petite scoops from a daily selection of ice cream or sorbet, invigorating, light and refreshing. RomCafe, the house coffee, was exceptionally full-bodied and rich, and the perfect accompaniment to our choice of ‘finales’.
Take your time because an evening at Coyaba is one act after another, a magnum opus of epicurean indulgences, and an artistic masterpiece of unforgettable dining entertainment!
By Mandy Rostance-Wolf
Reprinted from "Where When How - Turks & Caicos Islands" March/April 2007."
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