Captain Oliver's

It has been already 6 month now that I took over the Management of Captain Oliver's Restaurant in Oyster Pond, right after closing our own Restaurant Tabba Khady.

The restaurant is located on the Marina named after the same owner, situated right on the water, over looking the bay and the yacht anchored, moored in the lagoon or docked at the Marina
Also, at the eastern point of the Restaurant, we operate the Iguana Bar. The bar has a privileged and exceptional location, facing the entrance of the Marina, over looking St Barth. It is a fabulous spot for Happy hours, and for relaxation.

The Restaurant Captain Oliver's is open for lunch, and is comfortable to enjoy the scenery,

as well as for Dinner, with a more classic but romantic look.

As a lot of my friends and readers know or can imagine, I implemented some changes regarding this establishment, a lot of changes so far, and those improvements were an integrate part of my mission to this company.

One of the first improvement, was to replace the old set of "pink" table cloth and it's 80's look.

This was easy, and since it is a "Marine" Restaurant, I went for White and Navy Blue for lunch

and for Yellow Sun Flower and Navy Blue for Diner

But the changes and the improvements didn't stopped there. The staff had to learn how to be more courteous, smiley and friendly. I try to train them to be quicker too, but this didn't worked yet, and I don't know if I will succeed in that goal...

But the most important is that through this post, I wanted to introduce you to Captain Oliver's new Dinner menu...

Did I said new Dinner menu? yes I did!

It was in the "air" just 15 days after I took over the management but because we were in the heart of an incredibly busy high season, I choose to wait for the rush to be over and start in low season. This is a done thing. We started last week, producing the new dishes as "special of the day" but coming this week, the whole new menu will be officialised. (Now I will have to start working on a new Lunch Menu.)

Here it is below with few pictures of some new dishes.

SOUP

Andalousian gazpasho
Home made Fish soup
Lobster bisque "a la Perpetue"
Traditional French Onion Soup

APPETIZERS

Classic Ceasar Salad, shredded Parmesan cheese

Captain's Salad, smoke salmon and Mahi Mahi Carpaccio seasoned with walnut vinaigrette, Crab Cake and horseradish Mayonnaise.

Lukewarm steamed shrimps marinated in lime juice, over a chilled tomato and raspberry vinegar sauce, homemade Mexican guacamole.

Fresh Crab meat "rillete" aromatised with fresh mint and sliced preserved ginger.

Traditional mouth-watering Snails sauteed in a cream of garlic and parsley.

Sauteed sliced chicken breast rolled and seasoned in a variety of spices, flambe with old dark rum and Cajun honey on its bed of garden fresh greens

Broiled "Napoleon" of Fresh sliced tomato, Goat cheese and Mozzarella, homemade balsamic and basil vinaigrette .

The Unique Captain Oliver's Tuna and Coconut carpaccio, marinated in a slightly spicy olive oil.

Smoked and fresh salmon tartar assorted with a light smooth cream cheese sauce and toasted bagel.

MEAT

Grilled Beef Tenderloin USDA 8oz , Cognac and Goose liver cream sauce, "dauphinois" gratin and asparagus.

Lightly seasoned and grilled strip loin steak topping a sweet and spicy Cajun honey Mango chutney, garnished with Broccoli and carrot mousse and vegetables.

The Strip loin Steak 12oz, simply grilled , and served with wedges cut fries.

Chunked Chicken breast simmered in Indian style Madras curry and Coconut milk, assorted with a deep fried papadum, Jasmin rice and vegetables.

Grilled Chicken breast "Mafe" style, peanut butter and sun-dried tomato spicy sauce .

Traditional Caribbean Chicken Colombo Stew "Perpetue's way".

Lamb rack gratinated with goat cheese topping a homemade garlic smashed potatoes gratin and Rosemary juice.

Roasted Duck Breast smothered with a sweet and spicy pineapple sauce.

FISH

Mix of scallops, jumbo shrimps and Grouper slowly simmered in a creamy saffron pottage, steamed young potatoes and garlic.

Sauteed Prawn Shrimps with spicy red Thai curry, Coconut milk and Kaffhir lime leaves, jasmine rice, and fried Plantains.

Lightly floured and Pan fried Mahi mahi fillet, smothered with Pernod and anise star cream sauce, selection of spring vegetables.

Delicately steamed fresh Salmon fillet, topped with a unique shallots and white vinegar cream sauce reduction .

Lightly fried Red snapper fillet topping a lobster red butter sauce, served with wild rice and fresh spinach .

Steamed Grouper fillet over a fresh basil cream sauce served the Mediterranean way , rice and light vegetables.

Sauteed Chilean Sea bass, smothered with a fresh ginger and tarragon infusion .

Fisherman's mix seafood plate, sauteed with garlic and parsley, "a la plancha" style.

Grilled live lobster and its lemon butter sauce.

But every Saturday night this dinner menu "a la carte" is being replace by the Grand Seafood Buffet. The picture here below talk for themselves, and I cannot describe it better than those shots.

I can just add that the buffet include a seafood buffet, a salad bar, a large variety of appetizers, fish soup, Mussels in white wine, Lobster, meat and poultry, Grilled whole fish, fish stew, cheese buffet and a large selection of desserts.

While I am here, and even though it is in some sort a separate corporation which I do not handle the management, I would like to introduce you quickly to the Captain Oliver's Hotel

Just for you can have an idea of what the room are like...