Pedro Newton   Executive Chef

Pedro Newton
Executive Chef

As one of the premier restaurants on the South Coast, Champers is known for its consistently great food and offers true value.

With a lively, vibrant Caribbean design and atmosphere, Champers delivers the romance of waterside dining in its gazebo or on the open-air terrace. Air-conditioned comfort is also available at lunch in the upstairs dining room. For your convenience and safety, they have a private car park supervised by a parking attendant during business hours. If art is your  passion, take a minute to browse the captivating works of art in their “On the Wall” art gallery curated by Vanita Comissiong

Wine Bar & Restaurant

Skeetes Hill
Christ Church
(246) 434-3463
(246) 435-6644

Email / Reservations
Website 1
Website 2


Spinach Salad  with Romaine Hearts — 28.50
apples, toasted almonds, garlic vinaigrette  and crumbled blue cheese

(please allow 15 minutes preparation time) — 36.00
baked in puff pastry with spiced apples

Slow-roasted Pork Belly
— 36.50
set on a couscous and apple salad, topped with crispy greens, bacon powder and port glaze

Scottish Smoked Salmon
— 36.50
accompanied by a petite salad, toast and caper remoulade

Shrimp and Mango Salad
—  36.50
with mango vinaigrette

Pan-seared Queen Scallops
— 39.00
served on a risotto cake, topped with creamy leeks, finished with shiso greens and a light saffron cream

Pan-seared Calf’s Liver
— 37.50
set on a potato and celeriac rösti, accompanied a by warm broccoli slaw, scorched cocktail onions and Madeira reduction


Ricotta-stuffed Ravioli — 52.00
with creamy chardonnay and spinach sauce, Creole eggplant and Parmesan cheese

Pan-roasted Chicken Breast
— 56.00
resting on a nest of linguine and vegetables, tossed in a light mustard and sage cream

Parmesan-crusted Barracuda
— 62.00
served with mash, seasonal vegetables, whole-grain mustard sauce

Cajun Mahi-mahi — 62.00
served with sweet potato mash, seasonal vegetables, pepper, jelly and caper dressing

Spice-rubbed Pork Tenderloin
— 68.00
served with bacon-infused cream potatoes, and grilled vegetables with an apple  and thyme essence

Sautéed Prawns
— 68.50
simmered in a Thai red curry and coconut sauce, served with jasmine rice and vegetables

Herb-crusted Rack of Lamb
— 75.00
accompanied by fondant potatoes, lentil ragù, minted yogurt and natural jus

Medley of Seafood
  (lobster, shrimp and fresh catch) — 75.00
tossed with penne pasta and vegetables, chives, crushed chilli and capers with cream

Grilled 12-oz Rib-eye
— 95.00
served with garlic mash, seasonal vegetables and a cognac and mustard cream


Warm Bread Pudding — 22.00
with Bajan rum sauce and ice cream

Champers Coconut Pie
— 22.00
served with coconut ice cream

White Chocolate Cheesecake
— 22.00
with strawberry coulis and vanilla ice cream

Double Chocolate Brownie
— 22.00
with pecans, served with vanilla cream sauce and ice cream



Lunch: 11:30 a.m. to 3:30 p.m.,
daily except Saturdays
Dinner: 6:00 to 9:45 p.m., Monday to Sunday
Dining: Indoors – Open-air
Serving: Lunch – Dinner
Attire: Elegantly casual
✓ Bar
✓ Parking




Cin Cin

Cin Cin