Oct 28

Oct 28 Chef Michael Hinds X West Bar & Restaurant

Barbados Restaurants - Michael Hinds, Executive Chef / Co-Owner, Chef Michael Hinds X West Bar & Restaurant — **Michael Hinds**
Executive Chef /
Co-owner

Chef Michael Hinds X West Restaurant takes the exquisite food and great vibe they have always been known for… up a notch.

Breathing new life into a dynamic space, Chef Michael Hinds is elevating the island flair with a hint of luxe that is the West Coast of Barbados. Fusing his gourmet daytime offering and the lively night-time experience of West Bar, the air-conditioned indoors or cool, covered outdoors of the restaurant are the perfect setting for a unique culinary experience.

View sample menu

ALL-DAY MENU

[ APPETISERS AND SALADS ]

Local Tomato — 32.00
Crimson Sweet watermelon, Genovese basil terrine
—
Duck Liver Pâté — 38.00
smashed heirloom tomato jam, brioche toast
—
Cajun Chicken Cobb Salad — 48.00
crispy bacon and crumbled Roquefort
—
Warm Seafood Salad — 60.00
asparagus, red onion and caper dressing

[ SANDWICHES AND STONE-BREAD PIZZAS ]

Grilled Market Vegetable Stone Bread* — 36.00
tomatoes, goat cheese, basil pesto
—
Chicken and Chorizo Stone Bread* — 38.00
Tuscan olives, prosciutto, mozzarella and rocket
—
Bajan Flying Fish Sandwich* — 40.00
rum-soaked raisin and cabbage slaw and fries
—
Grilled Reuben Sandwich — 42.00
on wholewheat with fries

* Available as wrap, baguette, wholewheat or gluten-free.

[ HOT PLATES AND PASTAS ]

Mild West Indian-style Chicken Curry — 55.00
red lentil dhal, home-made mango chutney
—
Wok Noodles with Angus Beef and Tiger Prawns — 55.00
Oriental flavours
—
Grilled Pavé of Market Catch — 60.00
orzo and fire-roasted provençale vegetables
—
8-oz. Angus Beef Split Strip — 75.00
hand-cut fries, wilted greens and classic Béarnaise

MEZA-STYLE DINNER MENU

[ SOUP ]

Local Reef Fish Soup — 42.00
coconut, lemongrass, ginger and glass noodles

[ CRUDO ]

Toban-seared Ahi Tuna Tataki — 48.00
ponzu and gari
—
Atlantic Salmon Tartare — 48.00
avocado and sweet potato

[ FISH, SHELLFISH AND MOLLUSCS ]

Pan-seared Sea Scallops
crispy coppa, “chilled out” habanero, microgreens
— small 50.00
— large 70.00
—
Crusted Ruby Snapper Viennoise
Soave sabayon
— small 50.00
— large 70.00
—
Blue Swimmer Crab Cake
sriracha mayo, red oak
— small 58.00
— large 90.00

[ MEAT AND POULTRY ]

Breast of Chicken
truffle-infused ravioli, shoyu-teriyaki broth
— small 55.00
— large 70.00
—
Grilled Lamb Cutlets
black aubergine caponata, vine tomato confit
— small 60.00
— large 78.00
—
Medallions of Certified Angus Beef Tenderloin
au poivre, wilted greens
— small 65.00
— large 90.00

[ FROM THE KITCHEN GARDEN ]

Roasted Red Onion and Plum Tomato Tart
rocket, aged balsamic
— small 35.00
— large 58.00
—
Market Vegetable Tempura
ponzu dressing
— small 45.00
— large 62.00