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USA TODAY BEST

USA Today 10 Best Caribbean Beach Bars

February 16th, 2018 Posted by News 0 thoughts on “USA Today 10 Best Caribbean Beach Bars”

The Naked Fisherman is proud to announce that it has been voted the 4th best Caribbean Beach Bar by USA Today.

Thank you to everyone that voted and we hope to see you at the Naked Fisherman soon for some cocktails and to sample some of our delicious food.

“Nothing says “vacation” quite like sipping a tropical cocktail while digging your toes in the sand. The Caribbean could be called the beach bar capital of the world with countless places to sip the day away.” – USA TODAY

Guest Chef James Rigato

January 26th, 2018 Posted by Events 0 thoughts on “Guest Chef James Rigato”

On 23rd and 24th March 2018, Cap Maison will welcome James Rigato of Mabel Gray, Detroit.

As an advocate for all things Michigan, Rigato has also become a leader in the renaissance of Detroit’s culinary scene, proudly supporting and uplifting his fellow chefs and so often serving as a connection point between people in the industry that you would be hard-pressed to find anyone connected by more than two degrees of separation. He is the Kevin Bacon of Detroit’s restaurant scene.

Rigato opened Mabel Gray in a small Coney-style diner on an abandoned stretch of Hazel Park’s main street in 2015. His sophisticated yet approachable menu aims to delight and nurture guests, people he considers family. His community-focused mentality is helping to renew the three-square-mile city hit hard by the recession. Since opening, the restaurant inspired others to open various other restaurants, bars, and businesses in the area. The state of Michigan even recognized the city with a community excellence award nomination thanks in part to Rigato’s efforts.

His tireless work has not gone unnoticed: Mabel Gray earned one of James Beard’s “Best New Restaurant” semi-finalists and Eater’s “21 Best New Restaurants in America,” and the Detroit Free Press “Restaurant of the Year.” Rigato himself was a James Beard “Best Chef: Great Lakes” semi-finalist; a Top Chef season 12 contestant; and was named “The People’s Best New Chef: Great Lakes Region” by Food & Wine.

Rigato was a guest of Cap Maison in November 2017 and we had just two questions to ask him, why he choose Cap Maison for his vacation and why he is keen to return as a guest chef.

Why choose St Lucia and Cap Maison for your personal vacation?

St Lucia has so much to offer! The rainforest, mountains, beach, history, people and food made our decision easy. Many of our friends had been and talked highly of the island. My girlfriend and I found the island to be a fantastic vacation and Cap Maison was the ideal place to relax, eat, swim and soak up the sun. We did many day trips including the boat trip to the Soufriere, which was incredible. Cap Maison is a world class resort.

Why are you keen to return as a guest chef?

Cap Maison’s culinary team produces some of the best meals on the island. I found myself looking forward to each meal, even before hunger set it. The island ingredients, Piton, rum drinks, fresh fish and warm service had me going back again and again. The sommelier and wine cellar make for an impressive beverage pairing experience as well. I’m very much looking forward to cooking there and hanging out with the team.

Join Rigato at the Cliff at Cap for dinner on 23rd March and at The Naked Fisherman on 24th March 2018.

Bookings:

23rd March – The Cliff at Cap – Book Here
24th March – The Naked Fisherman – Book Here

Menus:

THE CLIFF AT CAP

Tuna crudo, coconut milk vinaigrette, mango, pickled chile, crispy plantain

Crispy pork belly, green apple kimchi, yogurt, scallion, spiced peanut

Intermezzo: sake sorbet, black sesame, cilantro

Spiced beef strip loin, white asparagus, tahini vinaigrette, za’atar, crispy garlic

Dark chocolate & sour cream ganache tart, salted cashew caramel, bruleed banana


 

THE NAKED FISHERMAN

Green tomato gazpacho, cherry tomato, crispy Serrano ham, avocado, crema, pumpkin seed crumble

Shaved cabbage salad, papaya, cashew vinaigrette, puffed wild rice, crab, cilantro

Jerk chicken, curried beans, fried banana, pickled red onion

White chocolate budino, red wine reduction, raspberry, macadamia

Valentines Day

January 26th, 2018 Posted by Events 0 thoughts on “Valentines Day”

Valentine’s Day

Join us for a romantic meal at the Naked Fisherman, featuring a special Valentine’s menu.

At 7pm we will light our bonfire, relax on the beach with your loved one while you watch the fire dance against the backdrop of the sea and stars.

MENU

Something easy

Beach chowder
$45

Crispy calamari, harissa mayo
$35

Beetroot Niçoise salad
$35

Grilled vegetable kebab, feta cheese, Organic Pesto
$45

Caesar style salad $35
With addition
Jerk chicken satay $25
Sweet chili grilled shrimps $55

A little bigger

Day boat catch, curried pumpkin & coconut
$75

Fish & chips, minted crushed peas.
$65

Cajun Shrimps*
$95

Chicken kebab
$75

8 oz. Striploin steak*
$95

½ Island Style Lobster **
$135

Whole Island Style Lobster***
$270

Sides Order

Each $25
Sweet potato fries
Macaroni & cheese
Mixed organic greens
Steamed market vegetables
Potato & spring onion salad
Regular fries
Grilled garlic sweet corn

Keeping it Sweet

Each $25
Eton Mess
Chocolate Pot
Cap Maison Cheese Cake
Roast bananas & marshmallow, island rum caramel

Set Menu

2 courses EC$160 | US$60
3 courses EC$190 | US$72
Inclusive 1 Side Order pp

(Excludes Lobster)

For guests on a meal plan please note that items marked with a * have a US$15
Supplement, with two ** a US$20 and three *** US45 supplement. All prices are in EC$ and subject to 10% tax and 10% service charge

Introducing The Naked Fisherman IPA

March 7th, 2017 Posted by News 0 thoughts on “Introducing The Naked Fisherman IPA”

We can hardly contain our excitement as we prepare to launch our very own brew on Saturday 4th March at The Naked Fisherman. Brewed especially for us, Naked Fisherman IPA is a traditional Pale Ale. Made with distinctive American hops, it has a citrus bite that unmistakably orange. It is quite strong, but not intense – Drink responsibly!

Introducing “Formidable” India Pale Ale

February 4th, 2017 Posted by News 0 thoughts on “Introducing “Formidable” India Pale Ale”

This week we are proud to feature this unique brew to our beer offerings at Naked Fisherman.

Formidable IPA, 7.5% ABV
A traditional India Pale Ale. A style originally brewed before refrigeration
and pasteurization using large amounts of hops (a natural preservative)
which could be shipped in the holds of ships to British Army garrisons
around the Empire. It is a very complex beer, balancing malt, alcohol and
citric hops wonderfully. It is named after Admiral Rodney’s flagship the HMS
Formidable, which sailed from Saint Lucia to defeat the French Armada at the
battle of The Saints.

Please come and give it a try…..

Guest Chefs 2017 starts in February with Simon McKenzie from Guernsey

January 14th, 2017 Posted by Events 0 thoughts on “Guest Chefs 2017 starts in February with Simon McKenzie from Guernsey”

Last September, our Welsh Wizard Chef, Craig Jones jetted to the UL and found his way to the island of Guernsey in the Channel Islands. Craig took part in the annual Guernsey International Food Festival, showcasing his talents at the Old Government House (Guernsey’s sole five star hotel.

Following his collaboration with Executive Chef Simon McKenzie, we return the compliment by welcoming Simon to Saint Lucia this February 2017. Craig and Simon will present a “showcase” weekend on Friday 24th and Saturday 25th February…….Put it in your diary now!

GUEST CHEF WEEKEND FORMAT

On Friday evening, 24th February at – The Naked Fisherman – an a la carte menu with options of dishes from each chef, whereby guests can pick and choose from either.
On Saturday (25th) – The duo present a collaboration menu at The Cliff at Cap – US$85 per person – 4 courses excluding wines

MENUS

The Naked Fisherman Friday 24th

Tuna Sashimi
BBQ Pineapple, chilli & shallot

Roast potatoes
Garlic and thyme, sour cream

Charred chicken
Yogurt and chilli, St Lucian tomato salad

Dorado
Soya, lime and ginger, asian slaw

Caramelised bananas
Haute Maison Espresso vodka, coffee & mascarpone

Cliff at Cap -Saturday 25th

St Lucian Tomato
Goat’s Cheese and brioche

Ceviche of Scallops
Charred shallot, Guernsey Gin, Hazelnut

Pork belly, confit Rock lobster
Fennel and Lemon

Passionfruit Cream
Coconut and basil

Caramelised White Chocolate
Walnut, Haute Maison Espresso Vodka and Banana

About our Guest

In 2011 Simon moved to the west coast of Scotland to take the helm at the prestigious, 5 red star, Relais and Chateaux Isle of Eriska hotel where Simon quickly achieved 3 rosettes in his own right.

Moving to Guernsey in 2013 to be close to his family, Simon originally opened Urban Kitchen. However was soon noticed on the island and snapped up to take control of the designing and development of the kitchens in the multi million pound refurbishment of the iconic Rockmount on the West Coast which opened its doors in August 2014 and then later La Reunion in December 2014 which quickly gained huge recognition to become the islands only destination restaurant with a 2 week waiting list! Again Simons skills being recognized he moved again to take up the role as Executive Head Chef of the islands only 5 star hotel, the Old Government House Hotel and Spa which Simon continues to carve a reputation for on a daily basis. Whilst being on the island Simon has won the prestigious title of Channel Islands Chef of the Year Twice!

Simon is passionate about sourcing the very best ingredients available to him and loves speaking suppliers and peers alike who share his passion for food. He loves taking these ingredients, and with care and skill, extracts the very best of flavors marrying up gentle combinations that leave the diner excited and tantalized, ever looking forward to their next experience.

Chef Craig Jones guests at the Guernsey Food Fair in September

August 30th, 2016 Posted by News 0 thoughts on “Chef Craig Jones guests at the Guernsey Food Fair in September”

Chef Craig Jones of the acclaimed Cap Maison boutique resort in St Lucia makes his first visit to Guernsey for a gala dinner at the OGH. Partnering with Channel Island Chef of the Year, Simon Mckenzie, the menu features a taste of the Caribbean including Poached Lobster ravioli with Pink Grapefruit, Lemon Grass & Ginger Veloute, and Iced Coconut Parfait, Spiced Doughnut, Pineapple & Pistachio.

When Executive Chef Craig Jones opened The Cliff at Cap, the white tablecloth restaurant at Cap Maison, on St Lucia in October, 2008, he brought a lifetime of experience in some of the best kitchens in the world. His French West Indian inspired menu is offered in The Cliff at Cap’s dramatic setting, a bluff overlooking the crashing Caribbean Sea, with unobstructed views towards Martinique to the north and Pigeon Island to the West. Cap Maison and Chef Jones have been hailed by The New York Times and The Cliff at Cap is considered one of the most highly sought after tables on the island. But along with his rigorous training at Michelin-starred kitchens in Europe, the Welsh-born Chef Jones also brought a locavore’s passion to St Lucia, well before local sourcing became a fashionable buzz word. “I like working with small island farmers and the local fishermen, because obviously, that’s where it starts,” he says. “I love to take guests to the roadside markets and the Saturday market in Castries. The variety always surprises them, even the most sophisticated travellers who have grown accustomed to seeing exotic products in their upscale city markets. I can’t wait to sample Guernsey’s famous produce in September.”

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