By Dana Niland
CJ Contributor
The popular Coconut Bay all-inclusive in Saint Lucia has added several new dining options to the property.
The upgrades came to the all-inclusive’s a la carte eateries in September.
“This year during Coconut Bay’s annual September closure we renovated and replaced two of our kitchens,” said Mark Adams, CEO of Coconut Bay Beach Resort & Spa. “These improvements gave us the opportunity to upgrade our menus and add authentic new dishes.”
“We are looking forward to the feedback from our repeat guests as they enjoy all of our physical upgrades and our new menus as they are the inspiration for so many of our continued improvements, and of course we look forward to the feedback of our new guests as well.”
Executive Chef Angelo Konidis has created new menus at the resort’s four à la carte specialty restaurants where guests enjoy fresh island ingredients and unlimited dining.
A new tandoori clay oven at Silk brings bubbled naan and skewers of meat or seafood roasted at temperatures of 700°F to the table, along with freshly caught sushi and sashimi.
Calabash puts a Latin twist on contemporary Caribbean food, with a tenderloin topped with garden fresh chimichurri, shrimp coated in coconut and raisin chutney on jerk chicken fritters.
Veranda, the new adults-only restaurant, brings together al fresco dining with “grown-up flavors,” beginning with the signature dish of fresh marlin smoked with pimento seeds and hickory wood.
— CJ