Antigua and Barbuda Restaurants



The Bay @ Nonsuch

The Bay @ Nonsuch Review

This restaurant's tiered wooden decks, swaddled in billowing white curtains, wrap around the bluff fronting Nonsuch Bay. Chef Mitchell Husbands deftly marries local ingredients to international techniques. His presentation alone is appetizing, the plates painted with swirls of red pepper coulis or basil reduction. The stellar starters are sometimes superior to the fine entrees. For lunch order several, tapas-style: perhaps the chunky yet silken crabcakes perfectly counterpointed by arugula aioli. Or try such creative wraps and paninis as pulled pork and jerk mahimahi. For dinner, enjoy cocktails in the refined lounge with the lively mix of yachties and expats, then order soft-shell crab with pink peppercorn marmalade over sweet corn-flavored blini, segueing into coco-spiced mahimahi with a sautéed spinach-and-potato napoleon and chimichurri sauce. The small, savvy wine list is admirably suited to the menu and climate, with selections like Eden Valley Rieslings and Albariños. Or look for the frequent four-course pairing menus. Finish with the dense, decadent banoffee (banana toffee) pie drowning in warm brandy sauce.

    Restaurant Details

  • Reservations essential.
  • Closed Sept.
Updated: 02-27-2014

Fodorite Reviews

Be the first to review this property


View more trip reports

· News & Features

View more blog stories