Bay Bistro at the Sibonne Reviewed May / June 2010
Oceanside Dining at Bay Bistro on Grace Bay Beach
In the thick of Grace Bay’s large–scale development, there remains a vestige of what used to be; what the lucky few would have experienced on this island paradise decades ago. Laid–back, comfortable and completely unpretentious, Bay Bistro at Sibonne Beach Hotel proudly clings to its front–row centre position, closer to the shores of Grace Bay Beach than any other restaurant. By day, it’s the perfect venue to take a brief respite from the sun, where bikini and boardshort–clad guests meander up the boardwalk from the beach, eager to relax and experience Bay Bistro’s fabulous island–inspired cuisine with a postcard perfect view. By night, crisp, white linens and whimsical table lanterns transform this casual beachfront bistro into an enchanting and romantic dining venue, where Grace Bay becomes illuminated with a ‘seashore of lights’under a glittering Caribbean night sky. This evening, the waning crescent moon cast its dazzling reflection on the playful seas creating shadows behind the beach palapas, where throngs of passionate sun worshippers abounded just a few hours before.
Chef Craig McNeil and Chef/Owner Clive Whent with fresh fish
Owner and Chef Clive Whent, together with Head Chef Craig McNeil, offer up a menu of creative international cuisine with a distinctive Caribbean flair and always tantalising Evening Specials. Popular at the local annual Conch Festival, their award–winning dishes have earned them a bevy of conch trophies that impressively line the bar. Bartender Junior Brown is a veritable fixture at the bar, savvy and talented in his craft, with an uncanny way of serving up your libations!
As we relaxed and immersed ourselves in Bay Bistro’s affable and agreeable ambiance, Restaurant Manager, Mike Bell regaled us with tales of their fortuitous fisherman and the catches of the day. He explained, “There’s a big emphasis on what we can get around here”, focusing on indigenous products featuring lots of fresh fish including grouper, snapper, tuna, mahi mahi, conch and lobster.
Bay Bistro’s Conch wontons with Hoisin sauce
After much adjudication on the allocation of appetisers, we decided on seafood all around, next consulted the wine list for a spirited and flavourful white. Having enjoyed this 2008 Craggy Range Sauvignon Blanc many times before, I could enthusiastically attest to its unadulterated brazen and candid aromas and its incredible grassy taste. The table was pleased with my selection, each and every one hailing it a perfect match beginning with the Princess Conch and Mushroom Crêpes. A Conch Festival Winner for the past two years, it was clearly a winner at this table. Two delicate crêpes were full of tender, minced conch, delicious mushrooms and drenched in a roasted red pepper pesto and cream sauce, topped with parmesan – an appetiser on the menu, this ‘entrée–size’ portion stood alone followed by the solicitation, “Would you order that again? ”, the response being an immediate and resolute, “absolutely”. 2006, 2007 and 2008 were also very good years for the Conch Wontons; wonderfully crisp and crunchy on the outside with utterly tender and delectable minced conch inside. Streaked with a Hoisin sauce these addictive two–bite morsels were marvelous dunked in the sweet chili dipping sauce. When it comes to conversing about crabs, my favourite dining companion usually develops a faraway expression as she travels back to pleasant memories of life on the Chesapeake Bay indulging in those succulent, luscious crustaceans. That said, it was an undisputed fact that she should experience the Bistro Crab Cake – in a word... she was actually stuck for words, but did manage to utter an abrupt but definitive ‘mahvelous’! Pan–fried, this Queen–size cake had just a thin, crispy coating with an absolutely tender filling. The caramelised lemon added a unique and distinctive twist with the Balsamic and red wine vinaigrette pulling it all together. The Coffee Rub Tuna is an island staple, it’s been on the menu for over a decade and it’s still one of the most popular dishes on Provo. The ‘coffee rub’ is made using freshly ground whole coffee beans from the Dominican Republic. A slab of tender, Yellow–fin tuna is seared rare, sliced paper–thin and served on a bed of greens in an Asian marinade. I’ve had this dish too many times to count, but I could detect a note of very intense yet pleasurable wasabi this evening. Just to name a few, other appetiser options include Beef Carpaccio, a Roasted Vegetable and Goat Cheese Tart and Smoked Conch Chowder with a ‘Scottish influence’,a unique twist on a revered island icon and a definite ‘must try’.
Coconut and almond encrusted Mahi Mahi on a Mandarin watercress salad with sweet chili sauce
Bay Bistro’s wine list sports a pleasing range of wines, with a proclivity to California wines, but a good representation of Italian, French and Chilean. Perusing the wine list for our main course offerings, Mike suggested the Montes Alpha Pinot Noir, calling Pinot Noir “the great equaliser”. As our main courses vacillated between lamb and seafood an ‘equaliser’ was definitely in order and the Montes was indeed a good choice; enhancing the flavour of the lamb and pairing nicely with the seafood dishes.
A fabulous combination of textures and sweet and sour flavours, my Evening Special of Almond and Herb Crusted Mahi Mahi was served on a crispy noodle and mandarin orange salad with a delightfully sweet chili and ginger dressing. This generous chunk of Mahi Mahi was remarkably crispy on the outside, and firm yet delicately sweet on the inside. Across the table a Pan–Seared Rack of Lamb precipitated envious glances, particularly when this diner raved of the sun–dried tomato and goat cheese risotto cake – quite a novelty indeed, this side was deep–fried crisp on the outside, and moist and flavourful inside. My husband opted for the Pan–Fried Grouper – crusted with lemon pepper and a “so delectable” fresh cream herb sauce. Elated with his choice he raved about the great contrast the lemon pepper coating was to the delicate local grouper – served with saffron potatoes and semi–dried tomatoes, he uninhibitedly proclaimed, “Best fish I’ve ever had on Provo. ” Lobster is always such a wonderful island delicacy, and Bay Bistro always does it so very right! In its pure form – simply grilled to perfection, need I say more? Main courses also on offer – a Bouillabaisse in a saffron tomato broth that’s overflowing with mussels, shrimp, grouper, snapper and yellow fin tuna; a fabulous puff–pastry Vegetable Tart topped with melted brie; a Blackened Pork Chop topped with Grilled Shrimp; Oven Roasted Chicken; Grilled Mahi Mahi and Grilled Yellow Fin Tuna. If you really want to experience a fabulous conch creation, I highly recommend the Coconut Crusted Conch; served with mango chutney and a gorgeous lemongrass curry sauce, this dish is an ambrosial and tropical marriage of tastes.
Bay Bistro’s Coconut Cheesecake with mango coulis
After dinner, sit back, relax and ‘drink your dessert’ with a selection of specialty coffees, cognacs, ports and liqueurs. If decadence is what you crave you will not be disappointed! Creamy Crème Brûlée; Key Lime Pie – always a tropical favourite; Warm Banana Tart; Vanilla Cheesecake and a selection of ice–creams and sorbets. I opted for the Flourless Chocolate Torte – this was the essence of decadence – fudge–like in texture and so incredibly rich and chocolaty. The Evening Special of Coconut Cheesecake boasted a toasted coconut topping with “that’s serious cream cheese! ”
Chef Clive Whent also augments Bay Bistro with his catering expertise, The Kissing Fish Catering Co., accommodating unforgettable weddings, rehearsal dinners, large corporate events, romantic and intimate anniversaries, boisterous birthday parties, special events and beach barbeques (including pig roasts) right on the beach or at Bay Bistro; also catering gourmet meals for private jets, villas and condos.
Savour the view and the food with appetising breakfasts; one of the island’s best weekend brunches; laid–back and relaxing lunches and remarkable evening cuisine. If you happen to be vacationing over a full moon, don’t miss the Full Moon Pig Roast and beach BBQ complete with a bonfire, right on the beach.
If you pictured your tropical dining experience before you left home, you probably pictured something just like Bay Bistro... the heart and soul of beachfront dining, destined to be one of your most unforgettable dining memories.
Photos provided by Joan Whent and www.eyespice.com.
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