Christophe Harbour Blog

Restaurant Week: a celebration of local flavours

By Angie Owen in Dining, St. Kitts

Vibrant and fresh: Caribbean cuisine is known worldwide for its use of exciting flavours and ingredients. With rich, volcanic soil and waters teeming with a variety of ocean life, chefs on the islands of St Kitts and Nevis have the best produce at their fingers tips to inspire and create lively dishes. Celebrating the best of this island nation's culinary offerings, the second annual St Kitts and Nevis Restaurant Week will run from 13 to 24 July, with select local restaurants serving up special menus that embody the flavours and unique style of the islands.

This year, The Pavilion at Christophe Harbour will take part, offering a fixed-price three-course dinner menu, encapsulating the best of executive chef Miles Thompson's flavours and flair. Thompson's culinary career has seen him work in several top restaurants in New York and Los Angeles such as Nobu, Animal, and Allumette, and he is known for his sophisticated style that aims to showcase the freshest of flavours from farm and sea, blending traditional Caribbean ingredients with modern techniques.

The featured ingredient of the event's cooking challenge is pumpkin, which will be showcased throughout participating restaurants' special menus. The challenge is meant to provoke the creativity of restaurants as well as encourage the use of local produce throughout the week. Taking on this challenge readily, the Pavilion will be offering a starter of roasted pumpkin soup with lobster and pistachio-truffle oil and entree of field pea and pumpkin curry with lamb dumpling. Other options on the menu will include chilled shrimp salad with passionfruit, green papaya or baby Nevis lettuces with a red wine vinaigrette and Kittitian herbs to start and spicy coconut dressing and pan-roasted mahi mahi with creamed kale and lemon-caper brown butter or petite ribeye with anchovy-soy butter potato wedges and crispy onions. For dessert, choose between tres leche cake, cheesecake with sour cream curd and passionfruit or chocolate mousse and Appleton rum cream.

With 36 restaurants across St Kitts and Nevis taking part and plenty of great promotions, this will be a week that foodies won't want to miss. A chance to showcase fantastic local produce and cuisine as well as the talents of the islands' chefs, Restaurant Week is an exciting event on the calendar and we look forward to welcoming you to The Pavilion. 

The Pavilion’s menu for Restaurant Week is US$60 for a three-course dinner (inclusive of all taxes and gratuity but exclusive of drinks) or EC $162. For more information, a full list of participating restaurants and to make reservations, visit the Restaurant Week website here.

Tags: caribbean cooking, the pavilion, dining, events, st. kitts, christophe harbour