|The luminous waters of Rendezvous Bay|
I was compelled to plan the perfect last day, eating breakfast and dinner at my favorite places, spending the day at my favorite beach location, and squeezing in a bit o' shopping at the last minute 'cause we hadn't done that yet.
|The main pastry case at Geraud's|
|My breakfast perfection: iced coffee with coconut & lemon danishes|
|One of the mahogany hearts: image from Etsy|
|Some of the colorful images in the gallery|
|Interior shot of The Place|
|Thumbs-up from Dave|
|Cf: with photo above|
|Jerk chicken salad|
|Grilled fish with salad|
|Here we are, clinching our pact|
|BBC, easy on the colada|
|A very comfy chaise|
|Looking directly up at the palms shading my chaise|
|DH and Mo|
|Photo courtesy of The Cliff website|
|Fun with mirrors|
|More fun with mirrors|
The amuse-bouche turned out to be a red pepper & local vegetable bisque with sambuca:
|I personally did not taste the sambuca, but it was delish.|
|The yellowfin tuna|
For our second course, Jerry was suddenly a little cagey. As he presented the plates to each of us, he asked if we recognized it. Peering at it, I realized that while it looked a little like lobster and a little crayfish, it was actually neither. He walked off with a smile, saying that he'd tell us what it was after we ate it.
|Mystery course #2|
|As above, different view|
Sea lice provide less meat than crayfish or lobster, but it sure was terrific. Carrie prepared it similarly to the crayfish on her regular menu, grilled with a ginger-shallot beurre blanc. This dish (or more probably its name!) also caught the eye of our neighbors, so we struck up a conversation about it, Anguilla, and food in general. Jerry later obliged us by bringing out an uncooked sea lice (sea louse?) for us all to view, informing us that for every 50-60 lobster or crayfish that the fishermen catch, there's usually only 1-2 sea lice. Anguillians consider them a delicacy.
|'Twas a brave soul who first ate this.|
For course the third, we revisited the yellowfin tuna, but this time it was seared with smoked paprika, carrot sauce, and an herb salad. I've had carrot puree before (notably at Mango's), but this was of a higher order altogether. Again with the yum.
|Seared yellowfin tuna|
|Pork tenderloin with crispy parsnips|
|Our dessert assortment|
|Close-up of the coconut cake|
My opinion of the chef's tasting menu? Worth every penny and possibly then some. It will stay with me as one of the most memorable meals I've ever eaten.