The Cliff at Cap Restaurant was recently hailed by The New York Times and is already one of the most highly sought after tables on the island. Located on the northwest coast in one of the Caribbean’s most dramatic settings overlooking the surging Caribbean Sea. The kitchen at The Cliff at Cap is overseen by Welsh born Executive Chef Craig Jones, a St Lucian Chef of the Year recipient, who serves an inspired French West Indian contemporary menu.
His nouveau French West Indian menu elegantly presents the bounty of St Lucia’s fresh local produce and seafood readily sourced on this tropical island. The Cliff at Cap offers unobstructed views towards Martinique to the north and Pigeon Island to the West, and surrounded by the magnificent Caribbean sea, with sunsets to die for.
The restaurant is open from breakfast to dinner with diners dress smart casual.
A special dinner for younger children can be served in the restaurant between 5.30 – 6.30pm on request. The focus is on non-processed organic foods, and children eat for free when dining with their parents.
Please contact us with any questions you might have. We look forward to seeing you at The Cliff at Cap.
Shorne was originally from Saint Lucia, now resident in New York City. His professional career catapulted after graduating from the prestigious French Culinary Institute, New York. He has since worked alongside renowned Master Chef Jean George at the popular ABC Restaurant, NYC; alongside James Jermyn at the award-winning restaurant Maloney & Porcelli and at the well-known Lower East Side NYC contemporary restaurant Falai. These experiences allowed him to explore and expand his innate culinary gifts and each helped to form the vision to establish his own identity in the dynamic realm of culinary artistry.
His career highlights also include being featured at the Annual “Taste of the Caribbean” festival in Montreal, Canada, where he presented 5-star culinary creations alongside mentor and award-winning Chef Theo Gumbs (USVI). In addition, Chef Shorne has previously served as Executive Chef for the Annual Rum and Rhythm Benefit hosted by the Caribbean Tourism Organization in New York.
Last year Chef Shorne had the privilege to represent St. Lucia in the 11th International Iron Chef Competition in Toronto, Canada alongside Chef Digby Stridion (US Virgin Islands Culinary Ambassador).”
Please browse our Holiday Program here
For the third year in a row The Cliff at Cap has won the coveted Wine Spectator Award following success in 2013 and 2014. For more details read here
Saturday mornings 8:30am – 10:30am visit Castries local market and soak up the sounds, colours and smells of this bustling market, an abundance of local produce to set your culinary ideas buzzing – free of charge
Saturdays after Market Tour– a private cookery lesson using some of the produce collected from the Castries Market, learn how to prepare a local dish using the freshest of produce and amaze your friends with you new found talent – US$75 per person