Four Seasons Resort Nevis announces two re-imagined culinary experiences (Saint-Kitts-et-Nevis)
EsQuilina and The Crowned Monkey Rhum Bar are introduced as the Resort’s new food and beverage outlets |
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Four Seasons Resort Nevis announces two re-imagined culinary experiences (Saint-Kitts-et-Nevis)
EsQuilina and The Crowned Monkey Rhum Bar are introduced as the Resort’s new food and beverage outlets |
Catégorie : Amérique Centrale et du Sud - Saint-Kitts-et-Nevis - Économie du secteur -
Rénovation ou nouveauté dans un établissement
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 01-06-2018
Four Seasons Resort Nevis, the award-winning Resort consistently ranked by travellers and travel experts as one of the top resorts in the Caribbean, is revealing plans to revamp two of its food and beverage outlets as part of its multi-million dollar enhancement project announced earlier this year. The multi-phase renovation to the 350-acre (140 hectare) kicks off this spring with a thoughtful redesign of all 196 guest rooms and suites.
The new restaurant and bar concepts – EsQuilina and the Crowned Monkey Rhum Bar – will be, like the accommodations, designed to incorporate classic elements of the traditional Nevisian aesthetic, modernised for a 21st century resort experience. Light, clean décor will pair accordingly with menus that feature fresh, seasonal and locally-sourced cuisine.
“The exciting new menus and striking enhanced spaces feature a combination of bright and natural colours, rich elements and local flavours, designed to introduce new and unique tastes to our guests,” says Gonzalo Güelman Ros, the Resort’s General Manager. “With these reimagined restaurants and bars, our mission is to ensure superior dining, world-class service and, of course, authentic Nevisian charm.”
The current Neve will become EsQuilina, the Resort’s new breakfast and dinner restaurant. In the mornings, EsQuilina will offer a bustling and interactive breakfast buffet with a vibrant presentation of sliced local fruit, house-made granola and organic yogurts. A fresh pressed juice and smoothie bar will also feature locally grown jackfruit, soursop, dragon fruit, mango and guava, among other fresh fruits and vegetables.
In the evenings, EsQuilina will serve a Mediterranean-inspired menu, featuring a giant crudo bar with raw seafood and charcuterie, fresh fish and more regional delights. The restaurant will also feature a Chef’s Table allowing for an interactive and intimate dinner with the chefs, giving guests a more personal dining experience.
The existing Library Bar will be transformed into the Crowned Monkey Rhum Bar, offering guests a comfortable, luxurious space to eat, drink, relax, socialise and work outside of their guest room during the day. In the evenings, the bar will offer cigars and cocktail service, highlighted by large rum barrel program and rum tasting programs, as well as light bites and charcuterie. The space will be opened up to the lobby, creating a more social and interactive experience for guests.
The new food and beverage concepts are expected to come online by December 2018. In the meantime, Mango will continue to serve Caribbean specialties during nightly dinner service and reggae brunch on Sundays in an upbeat and social atmosphere. The family friendly menu has recently been updated to reflect more regional flavours and signature traditional foods from across the islands and Latin America.
Cabana and Kastawey will also remain as the Resort’s main beach and pool restaurant and beach bar and lounge, respectively.
For reservations, call (869) 469 6238, book online or contact your travel professional (chain code FS.)
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