Champers
Pedro Newton
Executive Chef
Nestled on the South Coast, Champers beckons as a top-tier dining retreat, at once vibrant and chic, with a laid-back Caribbean ambience.
A romantic waterside experience awaits either on the open-air terrace or in the enclosed, air-conditioned dining room. Enjoy a captivating array of unique and authentic dishes that feature bold Caribbean flavours. Simple presentation allows fresh, local ingredients to shine. Families are also embraced, with a speciality crafted kids’ menu available for children 12 years and under. Private parking is conveniently located opposite the restaurant and supervised by an attendant. Upstairs, art aficionados can explore a gallery curated by Vanita Comissiong and adorned with pieces from local and regional artists. Champers invites guests to savour a culinary journey, promising warmth and delight in every moment.
[ TO START ]
Crispy Vegetable Spring Rolls — 30.00
served with mixed leaves, soy and sesame dip
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Champers Caesar Salad — 32.00
with garlic croutons
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Beetroot Carpaccio — 32.00
petite salad, toasted pumpkin seeds, crumbled feta cheese, sherry vinaigrette, citrus gel
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Chicken Liver Pâté — 36.00
with tropical fruit chutney and toast
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Roasted Cauliflower and Goat Cheese Tart — 42.00
petite salad, tomato jam and pepper butter
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Camembert Fritti — 42.00
deep-fried bites of cheese, passion fruit glaze, balsamic pearls, petite salad
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Scottish Smoked Salmon — 42.50
lemon confit, toast, roasted garlic and dill aïoli
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Coconut Shrimp — 44.50
with chilli sauce, cabbage and apple slaw
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Shrimp and Mango Salad — 44.50
with mango vinaigrette
[ MAIN COURSES* ]
Pan-roasted Chicken — 65.00
tossed with linguine and vegetables, in an Alfredo sauce topped with fresh Parmesan
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Oven-roasted Barracuda — 70.00
topped with Parmesan and herbs, served with creamed potatoes, seasonal vegetables and whole-grain mustard sauce
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Sautéed Prawns — 74.00
simmered in a Thai red curry and coconut sauce, served with fragrant basmati rice and vegetables
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Spiced-rubbed Pork Tenderloin — 74.00
served with bacon-infused creamed potatoes, grilled vegetables and an apple-soy reduction
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Grilled Atlantic Salmon — 76.00
garlic gnocchi, market vegetables, banana-lime velouté
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Shrimp and Fish — 79.00
tossed with penne pasta and vegetables, crushed chillies and caper-pesto cream
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Oven-roasted Rack of Lamb — 95.00
served with a minted pea risotto, seasonal vegetables, Parmesan crisp and natural jus
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Grilled 10-oz. Rib-eye — 128.00
served with roasted potatoes, seasonal vegetables and mixed peppercorn sauce
* Please advise your server of any food allergies.
[ DESSERTS ]
Crème Brûlée — 34.00
with a hint of orange and vanilla
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Double Chocolate Cheesecake — 34.00
with almonds, served with caramel sauce and vanilla ice cream
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Champers Coconut Pie — 34.00
served with coconut ice cream
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Double Chocolate Torte (gluten-free) — 34.00
served with Kahlúa-cream sauce and ice cream
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Chocolate Heaven (vegan) — 34.00
served with strawberry coulis
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Warm Bread Pudding — 34.00
with Bajan rum and orange sauce, served with vanilla ice cream
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Champers Tiramisu — 34.00
served with chocolate ice cream
HOURS
Lunch:
Sun-Fri: 11:30 a.m. to 2:00 p.m.
Dinner:
Mon-Sun: 5:30 p.m. to 9:00 p.m.
INFO
Dining: Indoors – Open-air
Serving: Lunch – Dinner
Attire: Elegantly casual
