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Where When How March/April 2017 : Page 125

LOBSTER DUMPLINGS ECLECTIC CUISINE AGAINST A STUNNING BACKDROP CHANCeS ARe, yOUR fIRST GLIMPSe of Chalk Sound National Park was from an airplane window. Nose to the glass, already mesmerized by the dazzling clarity and colours of the West Indies beneath you, your flight began its descent into Providenciales. But just as the plane banked for the final approach, an almost hypnotic and surreal shade of iridescent, ‘chalky’ turquoise water appeared. Three breathtaking and spectacular miles of absolute natural beauty, framed by a dra-matic iron shore and scattered with jagged rocky islets. This is the essence of what ‘Beautiful by Nature’ is all about. This is Chalk Sound National Park. Now, imagine dining overlooking this natural panorama. Las Brisas Restaurant is located right at the water’s edge and brings a whole new meaning to al fresco dining. Take a front row seat on the spa-cious terrace or in the gazebo and be amazed and entertained by nature’s con-stantly changing panoply of shades and hues of turquoise by day. Or take pleas-ure in romantic evenings beneath star-studded skies, surrounded by Tiki torch-es. Cooled by an abundance of constant tropical ‘brisas’ kick back and relax, as you’re going to want to stay a while. Mediterranean-inspired cuisine with a Caribbean splash is prepared by a team of five chefs who make up a veritable culinary United Nations from Thailand, the Philippines, the Dominican Republic, Haiti, and our own Turks and Caicos Islands. The extensive and comprehensive menu covers virtually every craving for breakfast (in season), lunch and dinner. The bar is located poolside and has earned a reputation for being one of the island’s most reasonable. Somehow, some-one managed to replicate that ethereal shade of turquoise in a cocktail. The ‘Chalk Sound’ is a creative concoction of Bambarra coconut and white rums, Peach Schnapps, Lemonade, Pineapple and Blue Curacao, and it tastes as captivating as it looks. One of the things I love about this menu is the Tapas. Deliciously tasty and delightfully diverse, this popular culinary trend has reached far beyond its Mediterranean origins. The Crab Cake is a great place to start. Dive into this two-tier, tantalisingly addictive crustacean that’s moist and ten-der on the inside, and delectably crispy on the outside, thanks to a light panko crust. Relish each bite with the refreshing salsa, or scoop up a dollop of the creamy saffron mayo. A sprinkling of fried capers elevated this dish to pure perfection. “Best crab cake on the island,” my fellow diner raved. Shrimp Dumplings are always in sea-son, but if it’s lobster season, you have a choice. I enjoyed four delicious and crispy dumplings stuffed with tender minced lobster. A tasty wasabi and teriyaki glaze and a cooling hit of pickled ginger made this a marvelous medley. The Chilli and Garlic Calamari have long been a personal favourite my hus-band and I share, but not equally. Completely tender, with a fabulously STORY BY MANDY ROSTANCE-WOLF ~ PHOTOS BY LISA ADARA PHOTOGRAPHY Visit the Turks & Caicos Islands at www.WhereWhenHow.com MARCH/APRIL 2017 • • • • • 125

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