The Cliff at Cap Maison

At The Cliff, award-winning executive chef Craig Jones (born in Wales, settled in Saint Lucia after meeting his wife) provides an unforgettable experience, whether you choose from the simple lunchtime menu or the more elaborate a la carte menu in the evening. Chef Jones gets his produce right from the local farmers who grow herbs and vegetables just for him, although his favorite ingredient is actually chocolate.

Perched high on a bluff looking over the Caribbean ocean, The Cliff enjoys light breezes providing a delightful relief from the heat. On a clear day you, can see Martinique in the distance. On Saturday evenings the chef features a tapas menu, which is an elaborate tasting experience. It is extremely popular, so book well in advance.

While pretty much every item on the menu is noteworthy, outsanding offerings include salmon and blue marlin tartare, asparagus panna cotta, linguine of wild mushrooms, and bruschetta of oven-roasted plum tomatoes. And for dessert, go for the Julie mango bread and butter pudding, Caribbean tiramisu coconuts and rum, and jungle fruit salad.

Wine here is also a big draw and The Cliff has over 1500 bottles in its cellar. Matthew, the restaurant manager, will guide you through your choices.

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