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Where When How N/D 2017 - J/F 2018 : Page 127

R E S TA U R A N T R E V I E W cilantro and green onion was zesty and refreshing. Also hot off the grill, the mari-nated Angus Flank Steak was tender and juicy. It was clear the chefs were enjoying the extravaganza as much as the guests! They seemed to enjoy being in the lime-light --out of the kitchen and centre stage, interacting with the audience and per-forming their culinary talents for their enthusiastic and voracious fans. Chef Peter is dipping and flipping tails at lightning speed while chef Jacko mans the Pasta station. Chef Daryl Baxter has earned, and rightly so, the prestigious alias of “The Grill Master.” His fryer was work-ing overtime for serious all-you-can-eaters making succulent and crispy cracked lob-ster, lobster fritters, conch fritters and Fried Snapper. We paired our first ‘round’ with a light, crisp and well-balanced Placido Pinot Grigio. Spicy indulgences had our palates thirsting for a rosé … always an ideal com-panion to piquant dishes. Elegant and fruity, Chateau D’Esclan Whispering Angel tamed and flattered the pleasurable heat of the Jerk perfectly. It’s all about keeping it fresh and excit-ing, general manager Murad Mohamad explained. They are creating new dining experiences every day for their guests. Case in point, he regaled us with recent guests who couldn’t resist the menu, dining at Pelican Bay eight out of 10 nights of their vacation. “There’s a little bit there for everybody. We use half jerk drum grills to give it a rustic feel. It’s not just a buffet of chafing dishes – it’s personalised; food is cooked fresh; cooked to order with chefs there that you can talk to,” Murad acknowledged. We relaxed and enjoyed the rest of our evening as desserts were plated and brought to our table. The Banana Bread with ice cream was pure comfort food and the Cheesecake was light and refreshing with a hint of mint. Family Sunday Jerk Fiesta serves up some Jerk specialties like Jerk Chicken, BBQ Ribs, and a Mix Grill Platter for the indecisive. There’s Local Delights including Steamed Oxtail and Island Style Curry Fish. Chef specialties include Blackened Lobster, a Surf & Turf and Fleur De Mer … not to mention two ‘Family Style’ platters served for teo or three people plus a selection of Appetisers. Surf & Turks Carnival is Pelican Bay’s newest dining celebration. Browse through the Seafood Market where your choice of seafood is sauced, seasoned or encrusted at the En Papillote Station or Fry Station. Experience a taste of island history with a weekly Stew Pot – a savoury bastion of our local cuisine; plus a Stir Fry Station with rice noodles featuring Beef Ala Pad Thai, Seafood Green Curry, Chicken Consommé and Shrimp Stir Fry, and a selection of Appetisers and Accompan-iments. Why just go to dinner when you can go to an Extravaganza … or a Fiesta … or a Carnival! I P ELICAN B AY Restaurant & Bar LIVE ENTERTAINMENT ALL YOU CAN EAT Every Friday 5:30PM -10PM RESERVATIONS REQUIRED 431-9101/9103 or info@pelicanbaytci.com Breakfast • Lunch • Dinner Full Bar • 2 for 1 Happy Hour 5-7 Daily Dinner Reservations Tel 941-2365 All Major Credit Cards Located at the Royal West Indies Resort info@PelicanBayTCI.com • www.PelicanBayTCI.com Visit the Turks & Caicos Islands at www.WhereWhenHow.com NOV/DEC/JAN/FEB 2017/2018 • • • • • 127

Pelican Bay Restaurant & Bar

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