Sandpiper Hotel, Barbados

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The Sandpiper Restaurant
The Sandpiper Restaurant
The Sandpiper Restaurant
The Sandpiper Restaurant
Restaurant

The restaurant at the Sandpiper is renowned as being one of the finest on the island and the cuisine rates very highly, having won numerous awards.

Sandpiper’s Executive Chef, Christophe Poupardin, offers eclectic menus with a combination of Caribbean and International influences. Dinner menus are written daily to ensure good variety and freshness of ingredients.

A popular feature with the guests is the exchange dining when on the meal plan, whereby they are able to dine at other luxury West Coast hotels.

The dress code is elegantly informal year round. On New Year's Eve Black Tie or Jacket and Tie are requested. No shorts, jeans or T-Shirts are allowed in the restaurant in the evening.

Entertainment

We offer live entertainment every evening during the winter and 3-4 evenings per week during the summer. We have a weekly cocktail party every Wednesday night followed by a sumptuous buffet. On Sunday nights there is a barbecue.


Examples of our menu include:

Appetizers

SPICED SHELLFISH BROTH
With a tasty Fish Rouille & Spring Onions

ASPARAGUS & SUMMER TRUFFLE TART
With a Herb Salad & a Lemon & Chive Mayonnaise

CURED BRESAOLA
With Marinated Goat Cheese, Olives & Artichokes

WARM SALAD OF RED SNAPPER
With a Potato Tapenade & Dill Oil

SQUID INK RISOTTO
With Sauteed Scallops

WHITE BEAN BRANDADE
With a Rocket Salad & Grilled Flat Bread

Soups

CHILLED OYSTER & CAVIAR
with Creme Fraiche

CAULIFLOWER VELOUTE
with Clams & Mussels

LOBSTER CONSOMME
with Truffle Tortellini

Entrees

ROAST KINGFISH T/BONE
Served with Truffle Mash, Baby Vegetables & Light Fish Jus

SEARED LOIN OF YELLOWFIN TUNA
Served with Wasabi Mash, Steamed Pak Choi & Coriander Shoots

POACHED FRESHWATER CARIBBEAN SHRIMP
Served in a Coconut & Malibu Rum Broth with Steamed Jasmine Rice

SALTIMBOCCA OF CHICKEN
Served with Pumpkin Orzo & French Beans

ASIAN-SPICED FILLET OF BEEF
Served with Glass Noodles, Mixed Greens & Shiitaki Mushrooms

ROAST BARBARY CROWN OF DUCK
Served with Violet Mash, Crepes, Asparagus & a Black Cherry Glaze

Desserts

CHAMPAGNE JELLY
With Fresh Strawberries

DARK CHOCOLATE BEIGNETS
With a Tia Maria Milkshake

BAILEY'S IRISH CREAM PARFAIT
Set on a Vanilla Bean Anglaise & a Rice Crispy Tuille

"TRIO OF APPLES"
Consisting of an Apple Cheesecake, an Apple & Blueberry Jelly & an Apple Calvados Sorbet

BAKED MANGO SOUFFLE
Served with a home-made Pina Colada Sherbet



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