Facebook/Spice Island Beach Resort
The restaurant is the only one at the Caribbean resort, which hosts 64 luxury rooms and suites, and I found myself questioning how 64 rooms full of people could enjoy having only one choice for fine dining. I quickly realized that if Oliver’s Restaurant is an option, you don’t need any others.
A group of nine other writers and I were joined by Brian Hardy, General Manager of the resort, and Sir Royston Hopkin, Chairman and Managing Director, for what would soon become one of the best meals I’ve had in a very long time. We were treated like royalty from the moment napkins were draped across our laps to the moment the last fork was put down as a sign of utmost satisfaction.
Our wine glasses were filled and the amuse bouche was sent out to whet our appetites for the five-course meal to follow. The chef and servers took great care with my many food allergies and served me a simple yet delicious fruit kabob in place of the bite-sized lamb cake the other diners enjoyed. The fruit on the island is the freshest I’ve tasted anywhere, so I was pleased with my substitution.
Soon enough, appetizers were being placed in front of us. I opted for tuna tartar with a lemon and orange drizzle. The tuna was as fresh as could be and the dish filled with flavor. We were only a fifth of the way through the meal, and it was off to a wonderful start.
Chilled papaya soup was served as Sir Hopkin explained to us that the restaurant’s menu changes every night, so no guest will have the same meal twice. For each new menu, the chef creates at least one dish using a local ingredient that some travelers may have never tried before. In our case, the dish was a callaloo (a leafy green) soufflé with a nutmeg cream sauce.
I devoured a salad with glazed beetroot and roasted almonds before my main dish: grilled snapper with a lemon emulsion. I made a point to have all the fish I could while on the island. Grenadians import their meat, but the fish is straight from the Caribbean. This particular fish was grilled to perfection, and I savored every bite.
Just when I thought I couldn’t possibly fit one more thing in my belly, it was time for dessert. I was able to make room for a sweet orange sorbet, made fresh in the kitchens, and even more for the post-dessert petit fours. I couldn’t pass up guava “cheese” (the Grenadian version of Haribo Gummi Peaches, but ten times better) and one last taste of the island’s dark chocolate. I took the “mmms” uttered from those around me as a sign that the coconut cookies were also delicious.
Sufficiently satisfied, I rolled back to my room like Violet from Willy Wonka and the Chocolate Factory, though I’m fairly certain I left the restaurant in better spirits than Violet.
Headed to Grenada, but not staying at Spice Island Beach Resort? You can still make a reservation at Oliver’s and enjoy one of their unique five-course meals for only $75 per person — a deal in my opinion for such an incredible experience.