Fascinating and mysterious, the ‘Tiki’ lends its origins to Polynesian mythology, carved talismans believed by some to magically bring protection and good luck. An apropos symbol for Provo’s own Tiki Hut indeed. Located in Turtle Cove Marina on Little Diddle Cay the Tiki Hut Cabana Bar & Grill has enjoyed unwavering success for over 15 years, serving a fiercely loyal clientele of locals and tourists who have had the good fortune to discover this casual and entertaining family-friendly eatery right on ‘the pond’ simply for the fun of it.
Lively and oft times boisterous, the Cabana Bar is always a popular watering hole. One-of-a-kind and completely unique, the oval handcrafted bar has a transparent surface, with a trove of treasures from the sea beneath - sand, shells, sea fans, driftwood and sea oats while bamboo accents abound giving the Tiki Hut, a truly tropical feel. Belly on up and keep it cool with specialty drinks like the Tiki Temptation, Tiki Tini and the Volcano all served in a souvenir take-home Tiki glass. By day or by night the atmosphere is completely relaxing, comfortable and welcoming while yachts, fishing charters and watercraft of all shapes, sizes and monetary worth pass by. After sunset, palm trees are illuminated, their trunks wrapped in lights while the pond is aglow with reflections of the marina lights. The Tiki Hut’s long time manager, not to mention one heck of a bartender, usually provides the welcoming. The name is Lewis … Tito Lewis - who has earned himself an island-wide reputation of a James Bond of the Caribbean variety, very charming, suave and debonair!
Chef and Tiki Hut owner, Doug Camozzi, has the culinary arts in his blood, genetically bequeathed and cultivated from an early age with his father and uncle. A third generation restaurateur and a gastronome, Doug continues to fulfill his passion on a regular basis, travelling worldwide to experience fine wine and fine cuisine. Also spearheading a successful catering business for over 10 years, Caicos Catering specializes in catering events and weddings from 7 to 700 - virtually anywhere that’s accessible by boat within the islands.
The Tiki Hut menu is exceptionally broad and completely family-friendly, a combination of tastes with an emphasis on Caribbean dishes further enhanced by an extensive selection of Dinner Specials and several Light Lunchables. A diverse melange encompassing a spectrum of flavours ranging from the ultimate in finger foods, deliciously decadent Dockside Baskets ideal with an ice-cold beer, to their famous Colorado Black Angus Beef, with a select group of ‘Great Reds’, Doug’s special stash to appease and impress any wine connoisseur.
Caicos Conch Chowder is an island staple, and even though it appears on almost every island menu, each and every chef has his or her own individual slant on this popular dish. Hearty and full of chunks of vegetables and tender conch, the Tiki Hut’s packed a very pleasurable punch. My guess is the inimitable scotch bonnet pepper - used in cuisine throughout the Caribbean and around the world this fiery little pepper is reputed to be one of the hottest in the world, and named so for its likeness to a Scottish Bonnet. My husband opted for the robust flavours of the Cuban Black Bean Soup. Again, often on menus, but always prepared with the chef’s own authentic twist. The Tiki’s BBQ Shrimp are a perennial favourite amongst my regular dinner companions, five plump shrimp wrapped in smoked bacon and served with a tangy Caribbean spiced BBQ sauce and a side of red tortilla chips. Eternally infatuated with the classic Caesar, we just had to try Doug’s version - a very generous ‘side’ Caesar arrived with all the standard ingredients but with a delicious above-standard taste! The dressing was smooth and rich with a palatable pungency compliments of the garlic and Parmesan cheese. You can also order this one with grilled chicken or blackened snapper and make it a meal. Starters aside, at the Tiki Hut, it is difficult to differentiate where appetizers end and main courses begin, as their generous portions and unlimited combination possibilities substantiate.
Now ready for the ‘Large Bait’ I opted for one of my personal favourites, Shrimp and Conch Pappardelle. Basically, an extra wide fettuccini noodle, the pappardelle bears its name from the Italian verb ‘pappare’ which means, to gobble up! Need I say more? Sautéed shrimp and conch are drenched in a tomato basil, garlic and cream sauce and smothered in Parmesan. Delizioso with the likely thanks attributed to Doug’s Italian roots! Never timid of a spicy dish, the Jamaican Jerk Platter was an evening dinner special, chicken, andouille sausage and a hefty portion of melt-in-your-mouth snapper were all prepared the authentic Jerk way, with the traditional side of peas ‘n rice. Another special, the Blackened Wahoo was seared to perfection in Cajun spices and served with a side of rice and veggies. Famed for their Colorado Black Angus, and rightly so, the 10 oz filet mignon was flawlessly grilled ‘medium’ and passed the crucial test – so tender, you could cut it with a fork! The beef flavours were intense and stood alone needing no sauce or accompaniment of any kind.
Never having left a review without tasting desserts, we were not about to start now - named ‘The Official Dessert of the Turks & Caicos’ Key Lime Pie is definitely a Caribbean favourite. A refreshing, palate cleansing finish to any meal. Prepared the time-honoured way in a graham cracker crust, the filling was creamy yet firm with lively key lime flavours with a strawberry drizzle. The Pina Colada Bread Pudding was served a la mode in a warm rum cream sauce with appealing tropical coconut flavours.
This high-spirited establishment has something going on just about every night of the week - Monday’s, the spice is right for curry aficionados, serving up authentic curry goat and curry chicken. Wednesday’s you can almost see the island ‘list’ in the direction of Turtle Cove as the Tiki Hut presents their infamous Chicken or Ribs Night to their ardent and devoted followers, and Thursday’s are hailed as King Crab Night.
A location change merely steps down the boardwalk from its original locale is the only thing that has changed at the Tiki Hut in all these years. Few establishments can boast of such continuity of success and longevity, which I believe is fundamentally due to the fact that the Tiki Hut has a certain individuality, a character, personality and perhaps a hint of that mysterious Tiki charm that tempts us to return again and again just for the fun of it!
By Mandy Rostance-Wolf
Reprinted from "Where When How - Turks & Caicos Islands" July/August 2007.
The Turks and Caicos Islands
Tiki Hut Cabana Bar & Grill
Reviewed July/August 2007
