‘Calabash’ is a word I noticed frequently on my Caribbean trip. This exotic fruit is widely grown and every island has properties named after it.
Grenada’s Calabash Hotel is very well known, popular particularly for its exceptional Gary Rhodes restaurant. We went along for a lovely evening of music, cocktails and food.
Like many Caribbean restaurants, the cocktails here are fun, fruit juice based, often topped with a ruby red jewel cherry. I was pleasantly surprised to discover that these drinks have unique and creative recipes. They are rather sweet but with some inventive flavour combinations.
After visiting the chef in the kitchen and slurping up the dregs of our cocktails, we sat down in the main restaurant area. The decor is simple and smart, with a gentle accompaniment from the steel drum, it generated a relaxing and soothing mood.
We perused the menu whilst enjoying a glass of white wine and taking in the atmosphere. Each day there are two menus on offer so regular guests at the hotel eating here every night have plenty of choice: the chef’s daily specials are super fresh, seasonal dishes according to the catch of the day, and the standard Rhodes menu offers a larger selection of dishes, which change less regularly, designed by Gary. We mixed and matched as I’m sure many diners do.
Pan-fried tiger prawns with a citrus souscaille was prettily presented, a light and summery starter. My butternut squash risotto was filling but delicious with a lovely combination of toasted almonds, spring onions and fresh herb vinaigrette on top – all it needed was an extra sprinkling of parmesan and a touch of ground black pepper.
Main courses were spectacular, we chose the chef’s recommendations and they didn’t disappoint: the Caribbean warm lobster with spicy rice and creole sauce, and Gary’s more British fillet of beef with roast potato and sautéed mushrooms. The lobster was breathtaking – the best we tried on the island: juicy, plump and meaty, it was cooked and prepared to perfection. The beef was wonderful too, the highest quality meat, topped with a foamy wholegrain mustard cream sauce.
The night was coming to an end; an enthusiastic waiter finished singing with the band and couples began to leave their tables bidding goodnight. We had time to quickly try the famous chocolate banana pudding with chocolate ice-cream, an indulgent mess of gooey goodness. Banana and chocolate is a popular pairing in Grenada and this pudding was finely executed; a fondant like dessert with great flavour and texture.
Rhodes Calabash is a magnificent restaurant and an example of how Caribbean ingredients and British ideas can create a very successful fine dining menu.
More information here.