Chic is nestled in the beautiful grounds of Royal St. Lucia Resort & Spa in Rodney Bay. The restaurant is not visible from the road but out of sight should not mean off your list of places to eat. We strongly urge you to enter the property – through the spacious reception at the front and via the enchanting, illuminated path and palm trees, or poolside from Reduit Beach – and spend a few hours at Chic for a first-rate fine dining experience.

The approach to Chic sets the scene: staff at the resort care about your surroundings and strive to make you comfortable and happy. The courteous welcome at the door to the restaurant reinforces this: the smartly attired greeter ushered us through to the lounge and invited us to take a seat at a low table where champagne flutes and breadsticks beckoned. Complimentary sparkling wine was poured for us to sip while we perused the menu and the wine list. Sommelier Mark Annius was on hand to offer advice.

The menu, painstakingly devised by Executive Chef Eike Lauff, is tantalizing. We visited shortly before the summer menu was launched but were informed that 25% of it would be devoted to ‘Botanique Chic’, i.e. suitable for vegetarians. I could wax lyrical about the menu options but space does not permit so I shall concentrate on the choices of my companion and I. 

We were shown through to our table, which was beautifully laid, and seated in chairs that are the most comfortable I’ve come across in a Caribbean restaurant. To whet our appetite Sous-Chef Simon William sent out amuses bouches of smoked salmon topped with caviar, and smoked beet; little pieces of gastronomic heaven. 

We paused to take in our surroundings: colourful artwork, glass and bronze sculptures, fresh flowers, with background music that did not prohibit conversation. Elegance and sophistication.

My starter was Island Style Conch Salad with local herbs and citrus, and organic greens, all on a crispy roti tulip. It almost looked too good to eat! My friend chose The Chic Display – a special sampler of duck spring roll, scallop ceviche, and sautéed prawn on wild mushroom bruschetta. What presentation! The feast for the eyes did not disappoint the taste buds.

We cleansed the palate with a lime sorbet in preparation for the entrée. My selection was Saltimbocca of Local Mahi Mahi, prosciutto-wrapped with fragrant tomato coulis, sautéed spinach and saffron polenta. My companion opted for one of the signature Chic dishes: Duck Breast ‘Wellington’ with cassis jus, cauliflower purée and baked root vegetables. We were served with art on a plate! The food tasted as wonderful as it looked. The pairing of the prosciutto ham with the fish was a coup de force while the duck was cooked to perfection. This was turning out to be a superb dinner.

Portion sizes were just right. Had I been eating at home, I would not have had dessert but, in the line of duty, I succumbed to the pleasure of Flambéed Banana Tarte Tatin with rum and raisin ice crea

m. It was glorious! 

We rounded off the meal with espressos and liqueurs. I left the table more than sated; I felt euphoric. I give the dining experience at Chic, with its elegant atmosphere, impeccable service and divine food, a resounding ten out of ten!

Chic is open for dinner Monday to Saturday from 7 p.m. Reservations are recommended.

Dress code: collared shirt and long trousers for gentlemen. 

The premises are air-conditioned so ladies are advised to take a shawl, cardigan or jacket.

Visiting Rotarians should note that the Rotary Club of Gros Islet holds its Monday lunchtime meeting at Chic.

The restaurant area is available for private dinners and receptions.

Tel. 457 3131

Email royal@candw.lc

www.rexresorts.com