Elegant, charming and gracious. These were the words used to describe the legendary Grace Hutchings -- utterly captivating and enchanting, she ultimately inspired the name of Grace Bay Beach over a century ago after honeymooning on these heavenly shores. Provocative and fascinating, that enduring nostalgia lives on at Point Grace Resort at the Point of Grace Bay Beach. Exotic and refined, opulent and impressive, the stunning turn of the century British Colonial architecture instinctively transports you to what Point Grace Resort affectionately elucidates as 'your own personal state of grace'. Boasting its own signature restaurant, Grace's Cottage, elegance, charm and graciousness remain paramount, still affluent and flourishing today.
A stroll through the grounds of this upscale and luxurious boutique hotel conjures visions of yesteryear and promotes a feeling of consummate peace and tranquility. A native stone path meandering amidst a beautiful garden milieu leads you to discover your exceptional and unforgettable dining experience, Grace's Cottage. Absolutely irresistible, this Caribbean 'cottage' complete with delightful gingerbread trim affords fine dining on the terrace, under a romantic gazebo, or au naturel -- under an inimitable canopy of stars illuminated by whimsical torches. Within Grace's Cottage, an exquisitely carved mahogany bar is the focal point where the warmth and character of the dark wood continues with carved masks and furnishings and outdoors where teak tables and chairs are meticulously arranged to maximize your privacy. Every detail has been considered . even miniature bamboo stands are offered chair-side to place your handbag.
Executive Chef Mario Larese hails from Austria and is a virtual culinary artiste; on the cutting edge of haute cuisine he presents a seasonal menu focusing on "light, gourmet Caribbean cuisine that showcases the region's strong ethnic influences and finest indigenous foods". An astute and serious emphasis is placed on wine recommendations where their experts have gone to great lengths to find just the 'right' balance to perfectly partner wines with their avant-garde and creative cuisine. Wine and food gastronomes that so desire are invited to order their menu selections accompanied by Grace's Cottage wine recommendations.
Beautifully bound menus proffer some of the most intriguing and beguiling cuisine on an ever-evolving seasonal basis . and so the quandary began. While adjudicating preferences amongst our party of four, a basket of bread selections was served. A cornucopia of crusty delights including breadsticks and four different rolls - goat cheese and pumpkin seed, onion, fennel and star anise and Parmesan with a side plate of creamy butter and a special Italian butter spread with Italian sausage, peppers and onions. The Italian spread melted quickly into the warm, flaky bread permeating the dough with powerful, spicy flavours.
Compliments of the chef, a Minted Fava Bean Cappuccino was served followed by a resounding 'Wow'! A savoury blend of flavours, smooth and fabulous with just a hint of mint.
Starters began with a light and original salad, Watermelon Salad, a felicitous choice for those hot, tropical evenings. "Nice, crunchy textures" compliments of a marriage of ripe and juicy watermelon, tangy feta cheese, refreshing leaves of mint and basil perfectly balanced, drizzled with a lemon dressing and crowned with pine nuts. My husband opted for the Crabmeat Escabiche - tender, sweet mango, rich and buttery avocado and invigorating cucumbers with an energetic citrus drizzle, served with won ton crackers. A stimulating and complex combination of flavours and spices, this appetiser was fabulous. A delicate portion of Seafood Bouillabaisse prepared with fresh, local seafood in a creamy bisque base scented with Cognac arrived in a 'tea cup' style bowl topped with paper-thin slices of plantain and lime air. Lime air? Vanilla and lime are blended together to create a diaphanous foam, which is skimmed off, and used as a decorative and completely edible accompaniment - frothy and light with a delicious yet mild, lime flavour. Feeling a penchant for protein, I opted for the Rack of Lamb. This 'appetiser' featured a more than ample size portion, grilled to absolute perfection and served with pumpkin foam, balsamic vinegar, beans and edible flowers. The presentation here was marvellous with profound and outstanding flavours.
Taking advantage of Grace's Cottage admirable and rigorously selected wine list, we chose a 2005 Pinot Noir from Robert Sinskey Vineyards in the Napa Valley. Beautiful stemware with extra large bowls allowed full and unlimited access to the big aromas, big flavours and gorgeous colour of this BIG Pinot.
Throughout the evening, our server Leslie sported an infectious and highly contagious smile coupled with professional and attentive service. To cleanse the palate for our main course, he arrived with Mamey Sapote Sorbet with a shot of Crème de Cacao. This was divinity on a spoon. So moreish that it was also ordered again later in the evening . as a dessert!
The essence of perfection often lies in simplicity, and this is most certainly true with our own local lobster. This was a tail of granddaddy proportions, simply grilled and served with a creamy, lemon butter sauce topped with lime air. The Jerk Encrusted Chilean Sea Bass packed a bevy of contrasts ranging from the exquisitely, delicate sea bass fillet to the intense and unmistakable jerk spice enveloping the fish, served atop green onion and corn mashed potatoes and surrounded by that same creamy, voluptuous lemon butter sauce and lime air. A very generous portion of Rib-Eye Steak bathed in a deep, velvety Port sauce brought on that interlude of silence from my favourite dinner companion, so tender, it virtually succumbed to her fork. And finally, an exquisite Ginger-Chili Pork Tenderloin, draped over a bed of chayote slaw, impregnated with heightened flavours thanks to a luscious Turks Head reduction and smoked chipotle oil.
With one act left to follow, compliments again of Chef Larese . a curious and peculiar palate cleanser of Mint Ravioli. Difficult to describe, this refreshingly intense shot of mint imploded on your tongue.
And finally . the piece de resistance, Chocolate Soufflé. The menu requests, 'please allow 15 minutes for preparation'. I would have waited indefinitely for this - a formidable encore, this indulgence was absolutely sinful and rich yet still light tasting with the most phenomenal vanilla bean ice-cream I have yet to pass across my lips . and this is why -- Chef Larese uses 6 vanilla beans and 1 cup of Pirate Rum from Anguilla to make just one quart of vanilla bean ice-cream. Pure decadence. Other sweet finales include a Warm Cheesecake with Bing Cherry Coulis accompanied by that same vanilla bean ice cream, fresh, homemade fruit sorbets and an international cheese board served with a glass of Graham's Six Grapes Port.
So here on this island paradise where every day of the year is perpetual summer, the seasons in effect do change . at Grace's Cottage! My prognostication -- 'winter' in all its grandeur is deliriously anticipated with great culinary expectations!
By Mandy Rostance-Wolf
Reprinted from "Where When How - Turks & Caicos Islands"
November/December 2007
