Located in a traditional Caribbean beach house set among trees on the palm fringed beach of Portici Bay, this award-winning restaurant exudes an ambiance that is at once warm and welcoming yet stylish and elegant. The main dining verandah with its Demerara windows, wooden floors and simple white furniture is softened by billowing curtains. Additional seating on the decks opening onto the beach are ideal for lunch after an invigorating swim while for dinner it’s pure romance with candle lit tables and star filled skies.
Exotic heliconias of many shades bring splashes of colour while cushioned wicker sofas and couches invite you to linger. An after-lunch siesta in a hammock under the trees is entirely possible!
But The Beach House is not all about décor and ambiance. Managing Director Stanley Minors is passionate about the food he serves and the service he provides. He and his team of long-standing staff including charming hostess Bernadette, take nothing for granted. From the moment of arrival the emphasis is on solicitous care of their guests.
Menus, are presented with a flourish, specials are expertly described. The friendly wait staff are knowledgeable and articulate about cocktails to stimulate appetites, menu selections to suit any taste and wine to please any palate.
The cuisine, created by Stanley and executed by Chef Roger is Caribbean fresh with pan-Asian influences and a touch of the Mediterranean. Their stellar signature dish of Seared Tuna with a teriyaki ginger, garlic and mustard sauce is a must.
Lobster Tail (September to April, only) prepared in a variety of ways – grilled with drawn cilantro butter; sautéed in a sweet chili, ginger and garlic sauce; or in a dry sherry cream sauce – will not disappoint. To experience the flavours of Grenada try the spicy Curried Conch, the titillating Crab Rangoons ‘seasoned land crabmeat wrapped in wonton skins or the silky smooth Callaloo soup flavoured with okra and coconut milk.
Meat lovers are not ignored! Char-grilled baby back ribs, fragrant rack of lamb served with a mint mango chutney or tender Filet Mignon along with glazed Cornish hen and juicy medallions of duck breast are among your choices.
Unusual pasta combinations such as Cashew Nut Pesto Pasta and vegetarian options like Pinto and Black Bean Chili, round out a thoughtful and well designed menu.
And then comes the sinful part”the desserts! The Citrus Meringue is a melt in the mouth delight while the Guava Cheesecake is pure tropical decadence.
If time is not on your side for a lingering meal, drop by The Beach House on Friday or Saturday evening of the Late Night Happy Hour. You might find that Spicy Wings, Oregano & Parma Ham Hoagies or Beef Sliders, are a welcome accompaniment (or antidote) to wine and booze.
Although just off the airport road, The Beach House can be a bit tricky to find at night so a taxi might be a wise choice. Alternatively, if you’re thinking a swim and lunch you can take a water taxi from the Carenage in St George’s.
- Reservations are highly recommended
- Open for lunch December – March from 11:30 a.m. to 5:30 p.m
- Open for Dinner from 6:30 p.m. to 10:30 p.m
- Friday and Saturday Late Night Happy Hour Bar 10:00 p.m. to midnight
- Personalised celebrations -‘ wedding, anniversary, birthday – are available.
- Kids menu is always available
- Prices are moderate to pricey