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Dining
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The beachside restaurant, Chef Dan serves Caribbean and continental cuisine at reasonable prices. Children are very welcome at Oualie and a children's menu is available. Live entertainment is featured two or more evenings a week. The bar area is very relaxed and serves as a casual watering hole for guests and residents of the Island.
Chef Dan Uses Only The Freshest Ingredients!
The Oualie Beach Hotel has one of the best, if not the best chef on Nevis. Chef Dan, is constantly improving on the already wonderful menu.With the daily fresh vegetables, and the bounty from the sea, that he has at his disposal, it would be unfair to say that he can take all the claim. Whether you are looking for a light snack or a full blown West Indian buffet, Oualie Beach is the right choice. It is so popular in fact, that many of your fellow diners will actually be guests from the other hotels on Nevis!
Along with the gastronomic delights, you will also enjoy their selection of wines, and specialty drinks, non-alcoholic too. As always to enhance your dining pleasure, there are the gentle trade winds and stunning views of the Caribbean right from your table. On select nights there is also entertainment available. The entertainment could be a pan band, string band, or even a traditional Caribbean dance troop. Ask any of the friendly staff what's on the menu, both food and entertainment wise.
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| Jerk-Pork Tenderloin
Ingredients:
1 Pork Tenderloin
1 T Jerk Seasoning
2 T Dijon Mustard
2 Oz. Soy Sauce
1 t Honey
1 T Olive Oil
1 t Butter
Salt & Pepper to taste
Assorted blanched veggies |
Cooking Method:
Rub tenderloin with jerk seasoning, soy sauce, and honey. Let sit refrigerated for at least 3 hours. Preheat oven to 350 degrees. Heat a skillet on medium high. Add olive oil, just until oil starts to smoke. Place the tenderloin in the skillet and sear to a golden brown on all sides. Finish cooking in pre-heated oven until medium to well done. Remove tenderloin and let rest 5 minutes before slicing. Meanwhile add butter to another skillet and add the blanched vegetables, salt & pepper. Sauté until warmed through. Slice the tenderloin in 1/4" slices. Place the vegetables on the plate and fan the tenderloin slices out across the veggies. Serves 2-4 depending on the weight of the tenderloin.
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Conch Chowder
Ingredients:
1 lb. potatoes peeled, and diced.
1/2 lb. onion, diced.
1 clove garlic, minced
1 lb. conch meat, with liquid.
4 cups milk
2 cups cold water
2 T butter
1/8 t paprika
salt & pepper to taste |
Cooking Method:
In butter, sauté onions and garlic until tender. Add the water, potatoes, and conch meat with juice. Simmer until potatoes are tender. Reduce heat and add the milk, paprika, salt, and pepper. Warm through and be careful not to let the chowder come to a boil....Enjoy! |
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