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has been extending the
boundaries of haute cuisine
in the Caribbean for many years at 5
star resorts such as Little Dix Bay Hotel
and Resort, Virgin Gorda, BVI; Half
Moon Resort, Montego Bay, Jamaica;
and Coccoloba Hotel, Anguilla. New-
man is the Baille (1999-present) and
founding member (1998) of the
Turks and Caicos Chapter of the
Chaine des Rotisseurs. He is also an
active member of the Caribbean
Culinary Federation, the American
Culinary Association and La Toque
Blanche. Passionate about creating in-
novative and imaginative cuisine that
combines both Caribbean and Euro-
pean influences he strives to create a
truly unique dining experience that
excites and appeals to the senses. l
(See Chef story page 111)
lobster, chorizo, roast yam, light
saffron, corn, fume blanc broth
Endive Salad, goat cheese, sliced
pear, candied pecans, champagne
vinaigrette, caramelised
Bermuda onions
Coconut Tempura of Shrimp,
crisp noodle basket, Barcelo honey
rum, teriyaki, sweet and sour sauces
Kurabato Crispy Pork Belly,
pickled watermelon and arugula
salad, honey soy dressing
Island Tasting of Ceviches featuring
conch and calamari, lobster, escolar
(white tuna) ginger wakime
Oven Baked 'Gnocchi Cambazola',
toasted walnuts, sunblushed
apple relish
Scottish Wild Salmon Carpaccio,
green papaya, roasted cashew and
hearts of palm salad, palm sugar, lime
and cilantro aïoli
Guava and Tamarind BBQ Danish
Baby Back Ribs, Haitian 'fire' slaw
Yellow Tail Snapper, kaffir lime, basil,
chili garlic and tamarind glaze
Coyaba Style Lobster Thermidor,
an Island classic - sautéed chunks of
lobster, dijon, mushroom crème, three
cheese au gratin
(See Recipe on page 80)
Chargrilled NY Striploin Steak,
rasta rings, tomato provençal,
'pommes pont neuf', bird pepper
chimichurri
Ravioli of Conch and Crab,
sautéed arugula, martini rosso crème,
pink peppercorns, Manchego cheese,
crisp basil
Oven Baked Tandoori Marinated
Fillet of Turks and Caicos Mahi
Mahi, Bombay potatoes, coconut
curry, tropical fruit merenge
Buccolettes, Jamaican jerk jus,
otaheite apple and cinnamon relish,
yucca purée, fried sweet plantain
Duck Two Ways ~ Southwestern
Mole Spiced Duck Supreme,
duck leg confit, pickle of red cabbage,
lychee relish, dark cacao jus
Simple Char-Grilled Fillet of West
Indian Wahoo, fricasee of ackee,
callaloo and rock shrimp, jasmine rice
Roast Egyptian Mint Pesto Mari-
nated Lamb Rump, golden raisin
cous cous, island thyme, Creole
ratatouille
Classic Fish and Chips, beer battered
fresh strawberry grouper, green pea
purée, white truffle fries, mango
ketchup, sauce remoulade
Sesame Encrusted Nori Wrapped
Yellow Fin Tuna Loin, wok braised
vegetable stir-fry, ginger and wasabi
upon request
Selection of exotic tropical fruit sorbets
and homemade ice creams
Calypso Caribbean Key Lime Pie,
vanilla chantilly cream
Tempura of Banana and Caramel
Cheesecake 'Xango'
Ultimate Petit Pot au Chocolate
(70% valharona) poached in a
Royal Worchester coddler, edible
24 carat gold leaf
Our Signature Apple Pie à la Mode
for two
Callebaut White Chocolate and
Tahitian Vanilla Bean Crème Brûlée
Selection of International Cheeses,
Assorted Crackers, caramelised
sweet onion and guava jam
Martinis and Sipping Island Rums