Cin Cin

Cin Cin

Simeon John   Head Chef

Simeon John
Head Chef

Andre Redman   Sous-chef / Lunch Chef

Andre Redman
Sous-chef /
Lunch Chef

Cin Cin (pronounced Chin Chin) has paved the way for contemporary island elegance.

With its exquisite décor and refined ambiance, Cin Cin is perfect for ‘alfresco’ waterside dining on the terrace whilst enjoying quintessentially Mediterranean-style cuisine with a Caribbean twist. The air-conditioned interior provides a cool sanctuary, with an expansive glass wall allowing stunning uninterrupted views of the ocean. The trendy bar-lounge area is ideal for sipping cocktails or simply enjoying a light bite served by friendly and knowledgeable staff.


Caponata Bruschetta
— 27 .00
shaved Parmesan

7” Thin-crust Pizza
— 30.00
ratatouille, goat cheese, pine nuts, tapenade

Vegetable Fritto Misto
— 32.00
Caesar dip

Shrimp Buns
— 32.00

Calamari Fritti
— 37.00
pickled veg, Caesar dip


Roasted Beet Salad
— 38.00
with crispy seeds, pine nuts, mixed leaves and a goat milk yogurt

Cherry Tomato and Mozzarella Salad
— 38.00
with tapenade vinaigrette and basil pesto

Chicken Liver Parfait — 40.00
with red onion jam, Melba toast

Spinach, Mushroom and Ricotta Ravioli
— 40.00
with toasted pine nuts, creamy tomato-basil sauce

Sautéed Sweet Tiger Shrimp
— 43.00
with chilli, garlic, tomato sauce and penne pasta

Jumbo Lump Crab Cakes
— 44.00
with a spiced remoulade sauce, pickled mango

Grilled Asparagus and Parma Ham Salad
— 45.00
poached egg and potato croutons

Oxtail and Porcini Risotto
— 45.00
seared bay scallop and white truffle oil

Beef Carpaccio — 45.00
with a tomato-caper salsa, rocket leaves, shaved Parmesan and olive oil

Chilled Seafood Salad Escabeche Style
— 45.00
with capers, red onions, chilli and citrus-herb vinaigrette


Chicken Breast Pan-baked
— 80.00
in a pecan crumb, mustard-leek bread pudding, tomato-raisin chutney

Market Fish
— 85.00
see daily specials

Spiced Seared Atlantic Salmon
— 91.00
in a citrus-banana butter, roasted garlic mash and grilled asparagus

Spiced Seared Rare Yellowfin Tuna
— 91.00
grilled Mediterranean vegetables, lemon-caper butter and soft polenta

Seared Fresh Loch Fyne Scallops
— 96.00
on Israeli couscous with caponata and lemon-tarragon butter

Moroccan-spiced Rack of Lamb
— 99.00
chickpea and tahini purée, caponata vegetable ragu, sauce verte and yoghurt

Braised Short Rib
— 100.00
on a leek and roasted garlic potato purée, spinach and caramelised onions, sticky jus

— 102.00
aromatic tomato-fish broth with lobster, shrimp, mussels, seasonal fish, okra and aïoli toast

Steak Frites
— 125.00
French onion rings, Béarnaise or green peppercorn sauce


Cin Cin
by the Sea

St. James
(246) 629-4557


Cin Cin Barbados Tenderloin
Cin Cin Barbados Waterfront Dining

Lunch: 11:30 a.m. to 3:00 p.m.,
Monday to Friday
Dinner: 6:00 to 11:00 p.m.,
Monday to Sunday
Dining: Indoors – Open-air (terrace)
Serving: Lunch – Dinner
Attire: Elegantly casual
Entertainment: Live music (Friday nights)
✓ Bar
✓ Valet parking

Cin Cin Barbados



Cocktail Kitchen

Cocktail Kitchen