BASSETERRE, St. Kitts - LOCATED near the historical Fort Thomas Hotdl, just a short distance from Basseterre, I found myself in a ‘Home away from Home.’ I arrived at my location and was immediately greeted by a local in uniform.
He smiled and asked me, “Sir welcome to the Ocean Terrace Inn, may I ask if you need help finding any of our various accommodations.” I smiled and assured him that I was to be dining in the Verandah and that I knew my way.
As I progressed up the bridge, I couldn’t help noticing this beautiful creek to my left as it cascaded down a slope into a garden pond. Swimming in the pond was a school of fish. I even witnessed two colorful turtles popping their heads between the lily pad. I looked up and across and my breath was taken away by the panoramic view. It was just sunset, just in-time to look over the shore, across the ocean, at the city as the lights slowly grew.
“Wow. How lucky”, I felt.
I continued up the bridge and approached the restaurant floor. Standing inside at attention were employees, all with big smiles.
“Mr. Williams!” I exclaimed!
“Adam, how are you my friend?” he replied.
After some small chat, large grins and laughs, he introduced me to the men and women working in the kitchen. We both approached towards the cookery. Boy, was I in for a surprise.
I asked if we could film some of the food as it was prepped and cooked. He agreed, so we began to film the process. I truly got to see them at work. As Joemar explained what I was to be having, I couldn't help but notice I was salivating like Pavlov’s dog (I know it’s wrong but there's something about watching your food being cooked that feels so right).
Safari explained that he is to prepare for me their signature ‘Breadfruit Spring Rolls’. He quickly chops and breads the Breadfruit with spices and herbs as Surrender prepared the peppers, onions and what looked to be filo sheet. Safari placed the ingredients in the spring roll and immediately tossed them in the fryer. I knew I would love it before I ate it because, call me Cliché, I love anything fried. He placed them on a rectangular plate and garnished them with colorful veggies and filled two cups. One with a thick red sweet chili sauce, and the other with a dark cherry-brown, garlic-soy. They were both prepared fresh just moments earlier.
Next, Joemar explained the entrée.
“Pan-Seared Red Snapper in a green Thai curry sauce served with jasmine rice garnished with crispy garlic,” he said confidently.
Joemar went on to spice the fish with salt-pepper, cajun and cilantro…he began to oil the pan. As the fish begins cooking, I noticed that a green curry sauce was also being prepped. He tossed in the spiced green curry in a hot pan and splashed a healthy sip of coconut milk. Aroma filled the room with a smell that might possibly wake up the sleeping neighbours. After he was done, he plated the succulent fish with fresh steamed veggies and a hemisphere of white rice.
The final touch? The rice is topped with the garlic crisps. I was almost ready to eat, but like a cherry on top, the dessert.
Safari unveiled Cheesecake that looked to be floating like a cloud upon the dish. As he sliced, I noticed the knife melt into the cake. He placed it on the plate.
“No crust?” I thought.
I remained quiet as he then beautifully decorated the plate. And now I understand; placed alongside was a beautifully decorated passion fruit and strawberry syrup drip…sliced strawberries soaking in lime sugar are then crowned atop.
This is a work of art! It was time to eat.
I sat down at the yellow table, a waiter arrived and offered to place the blue napkins on my lap. I ordered a glass of red wine, a cabernet sauvignon and a bottle of water. They returned with a bottle and asked me to try it. I smelled the glass, tasted and it was delicious. Dry, spicy and aggressive. I assured her it was perfect.
Next she brought a basket of fresh bread with homemade garlic butter. Yes, the warm bread tastes as if it’s fresh from the oven. I knew I was in for a treat. The waiter brought the Spring Rolls first. It was marvelous. I noticed that the sauces served to complement but not to overwhelm the natural flavour of the rolls. I dipped the rolls into each sauce. I subjectively partialed the sweet chili sauce but found myself cleansing my palate with the savory garlic soy. It was a balanced pair and a creative and well thought dish.
Next I was brought the main dish. The smell was still prominent as it was in the kitchen. It was intoxicating! I took another sip of red wine and dug in. The fish separated and flaked without any effort at all. The fish is magnificent! From the eyes to the nose to the mouth, it felt as a full bodied experience of the senses. Sweet and velvety, savory and spicy, and a clean crisp bite that reminded me that the fish was fresh.
I took another bite, this time on a bed of rice. It is as if the rice was a sponge for flavour which allowed a hint of garlic to take a seat. I stopped for a moment to realise that, as I took in a deep breath, there was a distinct curry flavour that overlayed like a blanket. The delicious flavour still lingering, I decided to take another sip of wine and eat the rice by itself. The rice, so clean and crisp; it was as though they knew how perfect the rice would be on its own as not to taint it with much flavour other than its own essence. It was a match made in heaven. At that moment I forgot that I wasn’t even at home, but oddly enough I knew I was.
As I took my last bite the plate was carried away, and shortly after they brought out the cheesecake. It was so light I was surprised it didn't carry itself out on the plate. It was a cheese cloud drizzled in strawberry rain. I took my first bite. The fork melted like a knife through butter. It was the best cheesecake I've ever had. I was curious though. Every time I’ve ever had cheesecake, my favorite part is the crust…but it was the best cheesecake I had ever had...and it had no crust. As the epiphany set in, I realised why. The cheesecake is so good that the crust would have ruined the integrity of the Italian cream cheese they so delicately use. It is a masterpiece in its own.
As I finished up the last few bites, I decided to chat with Mr. Williams. We had a great chat and I recommend you watch the video below. He talks about the food, history and a narrative that few get to hear.
It was such a pleasure to eat at this beautiful venue. If you truly wish for a ‘Home away from Home’, the Verandah at Ocean Terrace Inn is the place for you. I’ll see YOU there for Restaurant Week.
