The Naked Fisherman is very proud to announce that it has been voted number 13 of the best 15 beach bars in the Caribbean by Caribbean Journal.
Celebrate Valentine’s Day with your loved one under the stars at the Naked Fisherman.
With live music and a specially curated menu it is sure to be one of the most romantic venues available for dinner.
For that ‘Sand in Toes Style’ we will have three tables setup directly on the beach.
US$250 ++ per couple
Includes 3 course Set Menu
Bottle Of Rose Wine
Bouquet Of Flowers
Candles on the Table
To view our Valentines menu please click here.
See in the New Year down on the beach at The Naked Fisherman with international DJ ‘BabyDrew’ over from the US to play for you.
You can join us for dinner between 6pm – 8pm where we will be serving our al la carte menu.
Then ‘The Beach Event’ starts from 10pm and goes through to 2am. Dress down, relax and unwind. The theme is ‘Colour’.
Cost US$180/EC$485 which includes open bar which includes select wine, beer, Prosecco, premium spirits, waters and mixers.
Plus receive a glass of Champagne to see in the New Year complete with Fireworks display.
TICKETS (Limited) FROM CAP MAISON CALL 457 8670
DJ set recorded live from the Naked Fisherman on Sunday 21st July from Joe Santoro.
Join us for Ibiza style vibes in the Caribbean each Sunday.
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.
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
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.
Crispy calamari, harissa mayo
Beetroot Niçoise salad
Grilled vegetable kebab, feta cheese, Organic Pesto
Caesar style salad $35
Jerk chicken satay $25
Sweet chili grilled shrimps $55
A little bigger
Day boat catch, curried pumpkin & coconut
Fish & chips, minted crushed peas.
8 oz. Striploin steak*
½ Island Style Lobster **
Whole Island Style Lobster***
Sweet potato fries
Macaroni & cheese
Mixed organic greens
Steamed market vegetables
Potato & spring onion salad
Grilled garlic sweet corn
Keeping it Sweet
Cap Maison Cheese Cake
Roast bananas & marshmallow, island rum caramel
2 courses EC$160 | US$60
3 courses EC$190 | US$72
Inclusive 1 Side Order pp
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
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
The Naked Fisherman Friday 24th
BBQ Pineapple, chilli & shallot
Garlic and thyme, sour cream
Yogurt and chilli, St Lucian tomato salad
Soya, lime and ginger, asian slaw
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
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.