Recipes at Petite Anse are prepared from fresh local produce including herbs and vegetables from our own kitchen garden. Our menu is influenced mostly by European and Caribbean dishes, but you will find the occasional entry from Asia!
Our kitchen garden has been in operation for several years, however it was recently relocated from the Plantation House where Philip and Annie live, closer to the hotel kitchen in order to make it more of a convenience for the chef and his culinary team.
We harvest what we need – a few items at a time, or if we have a glut then we’ll make up a big batch of something. We try to plant enough for us to use but not enough to be over run. We are most likely to get a glut of seasoning peppers or hot peppers – which can be used to create our own pepper sauce.
The herbs are used for all cooking including stuffing fish, sprinkling on our home made bread and using in sauces and salads.
In our kitchen garden we grow:
- celery (Caribbean style)
- mustard leaf
- lemon grass
- pak choi
- English sorrel
In addition to the kitchen garden we grow watercress in our stream that we add to salads and sauces.
To find out more about what we serve in the restaurant, you might want to take a look at our Typical Menu at Petite Anse or even our Top 10 Foods to Try posts.