| Beach House offers new dining experience on Providenciales |
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| Friday, 06 July 2012 10:29 | |||
 A new hotel and restaurant experience is now available to residents and guests on Providenciales with the opening of the Beach House Turks and Caicos. What once was the Turks and Caicos Club on Grace Bay is now under new management by Waterloo Hotel Management Ltd as a 21-room boutique hotel with a new breed of restaurant. The facilities, including a hotel, restaurant and bar were completely renovated before being officially re-opened to guests June 30, igniting what is cleverly referred to as the “Beach House Movement.” In keeping with the name, the new hotel exudes a laid back feeling where “there are no socks allowed” and “the rooms have no numbers.” The concept of the new restaurant, developed by Chef Eric Vernice, stems from Beach House team’s passion for food and wine and their desire to reinvent the way a restaurant guest thinks about dining. “The Beach House Movement is a lifestyle movement,” Vernice explains. “Food and beverage is a central part of the Beach House lifestyle. We are creating a whole new way of approaching the way people think about the dining experience.” The Beach House restaurant offers a laid back environment with sophisticated food. The team’s approach to food is playful using the highest quality ingredients with a twist of Turks and Caicos Islands. And Chef Eric adds, if it’s not fresh, he is not serving it. To this end he has planted his own chef’s garden on the property where he is growing herbs, tomatoes, zucchini and a variety of other vegetables he uses in his dishes. The restaurant does not have a defined flavor profile or style — “The only limits we have in terms of menu are the guests and chef’s imagination.” This can be truly tested at the LABORATORY table, the culinary highlight at Beach House. Vernice describes the LABORATORY table as a theater of food. You simply offer up a theme and let Chef Eric take you on a culinary adventure to remember. “This is how true chefs, wine makers and sommeliers want us to experience food,” adds Chef Eric. “We are taking cues from our guests about what they like and don’t like and preparing surprising dishes that will create new food memories for them.” The restaurant encourages residents and outside guests to come for breakfast, lunch and dinner. In addition, the bar offers a wide selection of wines, cocktails with an open and creative menu as well as spirits, all of which can be paired with bite-sized creations of Chef Eric. The team is creating a special lunch experience for members of the local business community. “We are sensitive to people’s time at lunch,” says Vernice, who is developing a lunch menu that can be pre-ordered and is ready when you arrive at your table for lunch. “We can even pack you a dessert to enjoy back at your desk if you so choose.”
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| Last Updated on Friday, 06 July 2012 12:55 |
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