By the Caribbean Journal staff

Saint Lucia’s Anse Chastanet resort has unveiled its newest dining concept, with a focus on ultra-fresh seafood.

The resort’s Treehouse restaurant has debuted its new menu called Balawoo, a Creole name for a small fish, and it’s all about the sea.

The resort has partnered with local fishermen and farmers to plan a “fresh, coastal menu” featuring fish and produce that are in season.

“Anse Chastanet is defining enthusiastic regional Caribbean cooking, which uses fish caught by local fisherman, while simultaneously incorporating produce from our own Emerald Estate farm,” said consulting chef, Allen Susser. “Each time we connect with our fishermen, the flavors present themselves in new and engaging ways.”

The menu includes a Caribbean seafood bar with items like snapper tiradito, lionfish cevice and Wahoo sashimi, along with other items like whole fish of the day roasted in a banana leaf and grilled spiny lobster with passionfruit butter during lobster season.

“Our vision is to ensure that all seafood is acquired responsibly, with minimum negative impact on the oceans and on the ecosystems, and on the communities that depend upon them,” said Karolin Troubetzkoy, Anse Chastanet’s Executive Director.