Directly behind Grace Bay Club at Caribbean Paradise Inn, this posh restaurant is in a palm-fringed setting. The nostalgic favorites here are served with tempting twists in conversation-piece crockery. Chef Paul Newman uses his culinary expertise for the daily-changing main courses, which include exquisitely presented dishes such as crispy, whole, yellow snapper fried in Thai spices. One standout is lobster Thermidor in a Dijon-mushroom cream sauce. You may want to try
several different appetizers instead of an entrée for dinner; guava-and-tamarind barbecue ribs and coconut-shrimp tempura are two good choices if you go that route. If you enjoy creative menus, this is the place for you. Coyoba keeps the resident expat crowd happy with traditional favorites such as lemon meringue pie, albeit with his own tropical twist. Don't skip dessert; Paul makes incredible chocolate fondant.
Mar 27, 2014
Our reseration was for 9 o'clock but it should not be the reason for the stuff to behave this way. They couldn't wait for us to leave as soon as were seated or the 9 o'clock had nothing to do.Appetizers were very average with fancy name and high price tag (bay scallops on 3 shells should have 3 scallops not 2)Hint of vinaigrette would be just fine. Curried Lobster was hard to chew served in a bowl which made it hard to eat.The Snapper en Papillote
was excellent.We ate in few restaurants on the island and left this one for the special last dinner on the island.Retrain your stuff in attitudes improve food quality to justify high price. You can go only so far on glory of chef Paul if he is even there.The generous tip we left in addition to your 10 percent gratuity(not deserved) is to make you feel bad.The other restaurants we ate are highly recommended.