The Palms restaurant at The Landings Resort and Spa has introduced a new concept: an Epicurean Experience Dinner Menu. Tropical Traveller was there for the inaugural occasion in June and was so impressed that reservations have already been made for July and August!

The Landings Resort and Spa near Pigeon Island is one of Team TT’s favourite spots for a Friday after-work ‘lime’. We love its winning combination of a beachside bar, live music, the view and often a stunning sunset. The Landings offers an excellent Friday night buffet dinner at The Beach Club but when Executive Chef Bill Munn told us of his latest innovation – a monthly Epicurean Experience at The Palms – we just had to be there.

The Palms restaurant is located near the lobby of The Landings. This is no ordinary lobby; it has an indoor waterfall, a piano and a bar plus it oozes style and comfort. We were welcomed with a glass of Prosecco and opted to sit and chill for a while, looking out over the resort’s marina and listening to the soothing sounds of a perambulating violinist.

The Palms provides indoor dining in air-conditioned comfort, and a selection of outdoor tables on a patio, near a fountain, surrounded by fire torches. It was a beautiful evening so we opted for al fresco and enjoyed the end-of-the-day heat tempered with a gentle breeze. The scene was set and we were eager to eat.

Dinner commenced with a gazpacho of fire roasted tomato, introducing that evening’s Mediterranean theme. Then followed a choice of pan-seared scallops with tobiko (flying fish roe) and parmesan pita crisps, or classic Vichyssoise served warm. We were off to a great start!

The entree choice was beef or salmon. Torn between the two, we ordered one of each and decided to share so that we would not miss one morsel of what was promised: an Epicurean Experience. The beef dish was man-sized! A char-grilled Certified Angus Beef rib eye was presented two ways: standard cut and lollipop, served with a peppercorn sauce, rosemary roasted fingerling potatoes and a grilled vegetable medley. Superb! The salmon fillet, a beautiful colour and texture, was marinated with Dijon mustard and fresh herbs then pan seared and presented with a Dijon scented bearnaise sauce, potato purée, asparagus and tomato. Heavenly!

Hats off to Chef Bill Munn. Not only were we consuming delicious, satisfying food but it was all fresh, nutritious and cooked healthily. But at Team TT we have our limits of virtue so we had no qualms about then indulging in dessert: panna cotta or warm molten chocolate cake with creme anglaise. What a way to finish a divine dinner!

The Palms is open every evening except Monday. The next Epicurean Experiences will be in July and August. Contact the resort for dates and to make reservations.

 The Landings Resort and Spa

Pigeon Island Causeway, Gros Islet

www.landingsstlucia.com

Tel. 758 458 7300