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Vagaris - Sea Food



Well I may be a dietitian but Cordon Bleu chef I am not. I can rustle up a decent wholesome meal that most people will eat but if you are looking for an amazing culinary experience and an exquisite combination of flavours to delight your tastebuds then do not Come Dine With Me.

Jacqui's cooking however is at a whole new level involving meticulous planning, the widest range of unusual ingredients and a very creative menu. The art form is achieved in a tiny galley with a swinging cooker and hardly any work surface, propped up and wedged in on board a downwind roller coaster.

My experiences to date of dining at sea have been firstly anything but 'refined dining'. On a race boat in the Irish Sea in a Force 7 you are lucky if you get a piece of squashed malt loaf. Or on a charter holiday, some fresh fish and salad by moonlight is very pleasant and the warmth, ambience and location make up for my lack of inventiveness.

Not so on Vagaris where top class cuisine is served at every meal (I am not joking!) and the care and attention to detail is really impressive. I usually lose weight on a sailing trip - not this one I fear where in St Lucia I'll look as if I've been at Fat Camp for 3 weeks!

So to give you an idea what I'm raving about, here are just a few of the delightful dishes we've had so far in week one:

- Pear and goat's cheese salad (sweet pears, Parma ham, crumbled goat's cheese, toasted pine nuts, balsamic dressing)

- Chick pea and tomato salad (chick peas, avocado, courgette, tomato, spring onion, lemon and mint dressing)

- Spanish salmon with roasted vegetable couscous (salmon steaks, cherry tomatoes, green beans, black olives, baked with olive oil)

- Mexican wraps (marinated and roasted pork strips, re fried beans, avocado, lime and coriander, tomato salsa, sour cream, tortilla wraps)

And today because it is a Sunday, the end of our first week and our first 1000 miles, we celebrated with lemon drizzle cake for afternoon tea, dinner of roast pork in cider sauce, new potatoes, green beans and carrots, and a delicious pear and chocolate crumble with creme fraiche!

This does all come with a little compromise to speed and course, as we react on deck to calls of 'flatten the boat' from the galley, but would we swap a few places higher in the rankings for freeze dried meals? Not a chance in hell!

Contact Vagaris in Rodney Bay for table reservations.

Kath
SY Vagaris

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