Dasheene Restaurant
Dasheene opened in 1973 and has since evolved into one of the Caribbean’s most highly regarded restaurants. The cliff-side setting at Ladera Resort offers spectacular views and draws visitors from throughout St. Lucia, as well as sailors who have docked their yachts at Jalousie Bay and Soufrière’s Port. Perched at 1,100 feet on a forested ridge, high above the waters of the Anse de Pitons inlet, Dasheene sits like a ship’s prow overlooking the Caribbean Sea.
At tables in the dining room and the Tcholit Bar, guests are treated to a natural floorshow, unobstructed sea views and vibrant sunsets flanked by St. Lucia’s signature twin volcanic Piton peaks.
The restaurant is under the direction of Executive Chef, Orlando Satchell. Chef Orlando is known around the globe for his innovative style and award-winning Caribbean cooking. He has brought the taste of the Caribbean to restaurants as far flung as Florida and Singapore. Chef Orlando has been at the forefront of St. Lucia’s “sustainable cooking” movement to encourage other local chefs to use their native produce and products and to claim Caribbean cooking’s rightful place in World Cuisine.
Born to Jamaican parents in Birmingham, England, Chef Orlando has brought Caribbean cuisine into many top London hotels, including the Park Lane, the London Hilton and the Landmark Hotel. In 1998, he became the first Caribbean chef invited to cook at the Cordon Bleu School in London. In 2003, Chef Orlando made his debut at the prestigious James Beard House in New York City. Chef Orlando is assisted by St. Lucian Head Chef, Nigel Mitchel throughout the year.
Unlike many island resort restaurants, Dasheene’s menu is based on native ingredients and relies on the local bounty for its fresh, innovative take on West Indian cuisine. The produce is grown for the resort by local island farmers and neighboring plantations. Fish is caught daily in the nearby waters and the spices are harvested from indigenous St. Lucian plants.
Chef Orlando’s cooking renders stylish interpretations of traditional St. Lucian dishes, such as sweet potato and coconut soup, Caribbean lamb salad, roast conch with pickled vegetables served in a yam basket, Cajun Creole vegetable bakes, jerk poulet sausage, plantain gratin with coconut rum sauce and more. For the 2006 menu he has created a sugarcane steak. Shrimp Dasheene is a popular specialty as are any of the catch-of-day seafood specials, served blackened, sautéed, curried or grilled. Desserts are equally creative and are based on tropical fruits and local plantation cocoa.
Breakfast at Dasheene is a tropical cornucopia of hot and cold specialties, including warm banana bread and St. Lucian cocoa tea. Dasheene is open for lunch and dinner daily and welcomes guests from other parts of the island. Reservations are recommended.
Executive Chef, Orlando Satchell
Head Chef, Nigel Mitchell
General Manager, Robert Stewart
Dasheene Restaurant
Ladera Resort
758-459-7323
www.ladera.com
Ladera is an eco-lodge style property with six villas and 21 suites, each modeled on luxurious tree house living and located at an altitude of 1,100 feet above sea level feet and surrounded by the lush St. Lucian rainforest. The guest suites and villas were intentionally designed with just three walls, affording spectacular, unobstructed views, while remaining sheltered, safe, and completely private. For reservations guests may call Ladera toll free at 800-738-4752 or send an email to ladera@candw.lc. More information on the resort and other special packages is available on the website at www.ladera.com.
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