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Grace Bay Club Reinvents Caribbean Cuisine in Turks & Caicos with Innovative Menus and Modern Beachfront Dining

Menus Celebrate Fresh Ingredients, Modern Presentation and Global Influence

(Providenciales, Turks and Caicos) – Grace Bay Club reinvents the vibrant cuisine of Turks and Caicos with inspired menus celebrating fresh ingredients, modern presentation and global influence. The resort boasts four gourmet eateries including the world’s first Infiniti Bar, the French American Bistro Grill Rouge, formal oceanfront dining at Anacaona and Krave, a contemporary poolside venue serving up a selection of Caribbean-inspired comfort food.

The Estate at Grace Bay Club welcomed Krave in February 2009. Located at the exclusive Estate Infinity Pool, Krave offers a selection of dishes inspired by a Caribbean comfort food concept. Menu items include: Pretzel Crusted Crab Cakes, Savory Mango and Shrimp Pancakes with Peach Maple Syrup, Local Conch Served Three Ways and Truffled Macaroni and Cheese. Krave seats 36 people with an additional 16 counter seats at the bar and is open for lunch and dinner.

“When creating the menus at Grace Bay Club, I wanted to take the colorful local ingredients and flavors of this island and incorporate them into a modern dining experience,” says Wolfgang Von Wieser, Group Food & Beverage Director. “Instead of looking to just one chef to compile our menu, I called upon a collection of celebrated talents from around the world to create a truly unique gourmet experience unlike anything else in the Caribbean. Our menu celebrates the indigenous ingredients of Turks and Caicos like fresh local lobster, snapper, grouper and wahoo that are such an integral part of island cuisine while mixing in tastes and techniques from a global pallet.”

The Anacaona menu, a collaboration created by celebrated chefs from around the world, presents sophisticated island cuisine with global influences. Gourmet menu items include: Wasabi Pea Crusted Wild Grouper, Mojo Grilled Caicos Lobster, Australian Rack of Lam with Roasted Yukon Mash Potato, Trio of Snapper Ceviche, Seared Hudson Valley Foie Gras on Toast with Blueberry Compote and a Tasting of Caicos Lobster with blackened tomato marmalade, creole salsa salad and tempura bok choy.

Formerly known as the Grace Bay Club Grill, the resort reinvented the casual grill experience with Grill Rouge, a more sophisticated dining option. The space, neighboring Anacaona, features a more casual atmosphere with a beachfront fire pit for guests to experience exquisite French American Bistro while enjoying the spectacular vistas of Grace Bay.

The a la carte menus featuring creative light dishes for breakfast, lunch and dinner include a selection of high quality meats, seafood and traditional French favorites like steak frites and French onion soup.

“We like classic combinations, with a modern flair” says Michiel Lugt, Food & Beverage Manager. “Grill Rouge provides a much more relaxed atmosphere for our guests to enjoy traditional French and American favorites.”

In addition to the menu created for Anacaona, the resort’s signature open-air restaurant decorated with contemporary refinements, Grace Bay Club introduced the Infiniti Edge Bar. The Infiniti Bar stretches 90 feet across the Grace Bay Club beach to the shore of Grace Bay and features the full restaurant menu and an exclusive cocktail selection. Named after the Lucayan Indian word meaning, “flower of gold,” Anacaona and the new Infiniti Bar provide 30 additional seats with tables tiered under expansive open-air palapas and baccarat black glass chandeliers decorating the interior.

“Grace Bay Club is setting the standards for culinary experiences in and around Turks and Caicos,” says Nikheel Advani, Chief Operating Officer of Grace Bay Resorts. “I believe the most important resort feature is service. A resort can have the most delicious food but if the staff does not respond to the needs of the guests than the experience is impacted. Our staff, including Restaurant Manager Kyle Spaull and General Manager Thierry Grandsire, were carefully chosen for their specific ability to provide exceptional cuisine and sincere hospitality. We are so pleased to add managers of their caliber to our already impressive culinary roster.”

Smoked Conch with Crispy Sweet Potato, Sambal Sour Cream and a Golden Pineapple Vinaigrette 
From the kitchen of Anacaona at Grace Bay Club, Turks and Caicos

Ingredients 
1lb fresh conch 
1cup sugar 
1cup salt 
½ cup sour cream
1tsp Sambal Olek (Indonesian Chili Paste) 
Chopped cilantro (to taste) 
1cup olive oil 
1/3 cup pineapple juice 
Juice of one lemon 
1tbsp Dijon mustard 
½ cup chopped fresh pineapple 
1tsp sweet chili sauce 
Salt and pepper (to taste) 
1 medium-sized sweet potato 
Flour 
Hickory Wood Chips

Method 
Marinate the conch in the sugar and salt for 24hours.  Rinse the conch after being marinated and place in the smoker with the wood chips for approximately 15 minutes.  Remove from the smoker let rest for about 10 minutes in the refrigerator then cut in to thin slices (sashimi style).

Mix the sour cream with the sambal olek and the cilantro.

In the blender combine the olive oil, pineapple juice, juice of lemon and Dijon mustard. Remove from the blender and add the chopped pineapple, sweet chili sauce and season to taste.

Cut the sweet potato in to julienne (matchstick size pieces) mix with a sprinkle of water and a dusting of flour. Form into a nest like cake and cook in the deep fryer until crispy.

Assembly 
Spread some of the spicy sour on the crispy sweet potato followed by the smoked conch and drizzle some of the pineapple vinaigrette around.

About Grace Bay Club 
Perched on 11 acres of immaculate beachfront, Grace Bay Club was the first luxury hotel built in Turks and Caicos and has since set the benchmark for luxury development in the region. Founded in 1993, the storied 21-suite boutique resort was purchased in 2001 by a partnership group led by Mark Durliat. Following an extensive $250 million renovation in 2006, Grace Bay Club was reintroduced into the luxury market earning top acclaim including the award for #1 Hotel in Turks and Caicos from Travel + Leisure in 2007 and continuing its place on the Conde Nast Traveler Gold List for more than 10 years. A member of Leading Hotels of the World, Grace Bay Club offers guests a uniquely hands-on travel experience with a focus on luxury and service. A quiet haven for uninterrupted relaxation, the 82-suite resort is divided into two separate sections for discerning travelers of all tastes including: the adults-only Hotel at Grace Bay Club area with private restaurant, bars and swimming pool in addition to the family-friendly Villas at Grace Bay Club with their own restaurant, bar and pool. In 2007, Grace Bay Club introduced the award-winning Infiniti Bar and a collection of contemporary refinements to beachfront eateries Anacaona and Grill Rouge, elevating the dining experience in Turks and Caicos. Additional guest amenities include an expansive 5,000 square foot Anani Spa and Fitness Center and innovative Kid’s Town activities for families. Grace Bay Club introduced The Estate, a collection of 22 custom-designed ultra-elegant suites, in February 2009.

About Grace Bay Resorts 
Grace Bay Resorts is a boutique developer and operator of high-end, luxury resorts and branded residences, founded from its flagship property Grace Bay Club in Turks and Caicos which opened in 1993. Led by Mark Durliat and Nikheel Advani, the developers and hoteliers behind this renowned resort, and Michael Brewster, Managing Partner of Denver-based SV Capital Partners, Grace Bay Resorts provides development, branding and management for its brand and is expanding its award-winning services into other Caribbean destinations and Latin America, with a target of 10 properties in the next few years.

Media Contacts:
Caitlin Austin / Amanda Schinder
Susan Magrino Agency
641 Lexington Avenue, 28th Floor
New York, NY 10022
212.957.3005
[email protected] / [email protected]

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