Larry Rogers   Executive Chef / Director

Larry Rogers
Executive Chef / Director

Jason Gittens   Head Chef

Jason Gittens
Head Chef

Primo Bar & Bistro, the number one dining destination in The Gap, is making waves.

Under the patronage of executive Chef Larry Rogers, the open-plan restaurant and lounge, located just off the boardwalk, is an ideal spot for casual dining or just a quick bite and drinks. The eclectic menu has a subtle West Indian influence and includes an extensive variety of fresh seafood, meat and pasta dishes. Primo’s boardwalk lounge now features the most delectable thin-crust pizzas, perfect while enjoying a cocktail by the sea. Eat, drink and relax in a chic setting overlooking the picturesque bay of St. Lawrence Gap.

Bar & Bistro

St. Lawrence Gap
Christ Church
(246) 573-7777

Email / Reservations
Website 1
Website 2


Spicy Caribbean Fish Goujons — 30.00
with Bajan aïoli

Chicken Liver Pâté
— 32.00
with Melba toast and onion jam

Pickled Octopus and Breadfruit
— 37.00
with soused cucumber and tomato-chilli fondue

Mussels Marinière
— 38.00
simply steamed in white wine, garlic and lemon-parsley butter

Coconut Shrimp
— 38.00
with a sweet curry dip

Oysters Rockefeller
— 39.00
served on the half-shell


Mushroom Risotto — 43.00
with leeks and white truffle oil

Pulled Pork Pappardelle
— 48.00
with grapes, ricotta and gremolata

Mac and Cheese
— 64.00
with broccoli, lobster and shrimp


West Indian Chicken and Vegetable Curry — 63.00
on dhal roti skin, steamed rice, tomato-raisin chutney

New Zealand Lamb Shank
— 69.00
braised in chilli, served with a vegetable moussaka and rosemary jus

Jerk Pork Tenderloin
— 80.00
scorched onions, fried plantain, seasonal vegetables and sweet potato mash


Roast Beef Teres Major — 86.00
zucchini fritti with creamy leeks, crushed new potatoes and bacon

10-oz. Rib-eye Steak
— 96.00
with green peppercorn sauce, grilled asparagus, home fries and onion rings

7-oz. Black Angus Beef Tenderloin
— 115.00
port glaze, blue cheese cream, wilted greens and mustard mash


Spicy Primo Jambalaya — 64.00
with seasonal vegetables, shrimp, chicken and pork

Caramilised Scallops
— 85.00
leek, roasted garlic and potato purée, wilted spinach, lentils, white truffle oil

Sesame-seared Yellowfin Tuna
— 86.00
served rare, with a green curry and coconut milk sauce, sticky rice, wilted greens and a mango-tomato salsa

Seafood Sampler Plate
— 87.00
pan-fried spice-rubbed fish, chilli tiger shrimp, sea scallop, steamed mussels and vegetable Israeli couscous


White Chocolate Cheesecake — 25.00

Lemon Tarte
— 25.00

Death by Chocolate — 28.00


Dinner: 6:00 to 11:00 p.m.,
Monday to Sunday
Dining: Open-air
Serving: Dinner
Attire: Elegantly casual
✓ Bar
✓ Parking