BASSETERRE, St. Kitts – FROM arrival to departure, Diamond Cut Restaurant and Bar, Marshalls at Sugar Bay offers an awe-inspiring experience that affords customers a chance to discover a redefined concept of Caribbean cuisine and service in one convenient location.
The tranquil ambiance that greeted me at the restaurant entrance subdued me up the symmetrical staircase lined with neon lights into the open arch of the 100 seat restaurant.
A warm greeting from the smiling staff was a pleasant surprise upon arrival, and I was faced with my first decision of the night: whether to dine inside the cosy, art-filled hall or explore the beauties of the open, English-styled patio. I chose the pleasantly cool terrace that overlooks the Frigate Bay planes, offering a one-of-a-kind view of the golf course during the day and a picture-perfect background of glistening lights scattered about the contour at night.
The Diamond Cut dinner menu balances its varied collection of Caribbean food with modern appeal and traditional West Indian lavishness. Being a restaurant in the Marshalls family, I had expected to see a menu catering only to persons in the upper echelons of society.
Needless to say, I was enjoyably surprised to see Marshalls-quality dishes that would fit any budget, from the dollar-conscious family to the business professional seeking the height of decadence.
My waitress returned with my drink order and another polite “good evening” before requesting if I had decided upon on an appetizer. Unfortunately, I had been so wrapped up in the ambiance of the restaurant that I had not made the difficult choice between the Carpaccio of Beef—thinly sliced tenderloin of seasoned beef and ripple of Dijon mustard—and the BBQ Shrimp, a sweet dish of plump shrimps seasoned and grilled to perfection. The seafood lover in me was then distracted to choose either the duo of tuna and salmon or a seafood crepe. Ultimately, I chose to try the baked potato topped with comforting bacon and cheddar, but I made a mental note of which starters I wanted to order the next time I dined at Diamond Cut.
In mere minutes after ordering, my waitress returned with the piping hot appetizer. It was the type of carefully personal service that can be safely lauded as second to none in St. Kitts.
After savouring my starter, my appetite became ravenous to try all 31 of the entrees featured in the menu. For meat-lovers, the roasted lamb loin served with rosemary sauce and a serving of boneless, succulent pork loins are bound to be eye-catchers. Caribbean delicacies of Chicken Piccata, curried mutton and braised oxtail, which are authentically prepared by some of the best chefs from the region, also make it difficult to pinpoint a favourite.
Seafood lovers are not left out. Diamond Cut offers a one-of-a-kind Shrimp Calypso, which is laced with Cognac and the freshest cream, for less than EC $80. The grilled Caribbean lobster and the market fresh seafood collection also make the restaurant a seafood paradise.
At Diamond Cut, even vegetarians can feel at home—something that almost no restaurants on the island can boast. The vegetarian favourite, Portobello Mushroom served with Parmesan creamed potatoes and roasted vegetables, is usually a must have. If mushrooms are not your thing, several pasta dishes or stir fry vegetables and tofu can always be paired with a Diamond Cut Salad for the ideal vegetarian main course.
Marshalls is famous for its fine steak selections, and Diamond Cut is no different. The most lavish steak on the menu, the Chateaubriand, is a house special and if, like me, you have never had steak before, it is the dish to try. The choice cut of beef is personally served to each diner by the chef who prepared it, creating an atmosphere of personal attention similar to top restaurants in the US and UK.
As a Kittitian, my favourite sample from my visit was the definitely the oxtail. There are some differences between the oxtail at Diamond Cut and what I grew up on from street vendors around the island. First, Diamond Cut serves the delicacy every night, something unheard of in St. Kitts.
Second, the meat of the restaurant’s oxtail was rendered in such a way that it was just on the verge of falling off the bone. The meat practically melted in my mouth as I ate, and I was overcome by the kind of deep soul satisfaction that makes you stop talking and simply enjoy the moment.
As filling as the large main courses are, I would advise any patron to leave space for the house special dessert, the Diamond Cut Delight, which is a hefty serving of chewy brownies layered between ice-cream, hot fudge, and whipped cream.
Speaking to SKNVibes, Director of Operations Udora Farrell said that Diamond Cut’s goal is to “deliver the Marshalls standard at a reasonable price in a comfortable environment”.
“We want the entire country to aspire to deliver the Marshalls level of service. The choice of food that you can have, the price, the view and the tranquil ambience makes this restaurant completely unique. We also have something on the menu for everyone. Great music, great ambience, great staff, great food and great service all in a 60 minute period... what more could you ask for?” she said.
The restaurant is open every day except on Tuesdays, and offers take-out and stay-in services that are likely to completely change how locals and tourists alike view dining in St. Kitts.
