Cobblers Cove Hotel, Barbados

Matthew Knight our Executive Chef’s philosophy in cooking is relatively simple, buy the freshest seasonal products and produce harmonized dishes.

Matthew brings with him to Cobblers a touch, which he has, developed working in other luxury Relais and Chateaux properties around the world. He describes his culinary style as a blend of Classical French, British and American Influences. Before arriving at Cobblers Cove, Matthew spent two years as Executive Chef at a property in the British Virgin Islands incorporating Caribbean ingredients and resources into his menus.

Here in Barbados Matthew has a wealth of quality local ingredients to take advantage of. We are lucky to have our own fisherman "Barker" and his "catch" is then delivered to Cobblers Cove and served that very same day.

Friday evenings are a fish lover’s fantasy with a selection of locally caught fish together with caviars from America, Japan and Europe.

Barkers Catch
Served simply with Sautéed Potatoes, Green Vegetables or Salad and Lemon

Pan Fried Barracuda
Stewed Peppers, Red Bliss Potatoes, Courgettes, Saffron Sauce

Chicken Breast
White Bean and Roasted Garlic Purée, Asparagus, Olives, Chicken Jus

Beef Tenderloin
Cauliflower Purée and Beignet, Slow Dried Tomato, Roasted Garlic Jus

Indian Spiced Aubergine
Spinach, Fine Beans, Avocado, Semi Dried Tomatoes, Smoked Tomato Sauce

	*A la Carte Menu*
	Matthew Knight our Executive Chef’s philosophy in cooking is relatively simple, buy the freshest seasonal products and produce harmonized dishes. Matthew brings with him to Cobblers a touch, which he has, developed working in other luxury Relais and Chateaux properties around the world. He describes his culinary style as a blend of Classical French, British and American Influences. Before arriving at Cobblers Cove, Matthew spent two years as Executive Chef at a property in the British Virgin Islands incorporating Caribbean ingredients and resources into his menus. Here in Barbados Matthew has a wealth of quality local ingredients to take advantage of. We are lucky to have our own fisherman "Barker" and his "catch" is then delivered to Cobblers Cove and served that very same day. Friday evenings are a fish lover’s fantasy with a selection of locally caught fish together with caviars from America, Japan and Europe. To give you a flavour of Matthew’s menus: Cobblers Suggested Web site Menu A La Carte Starters Cobblers Salad Salad Greens with Cooked and Raw Vegetables House Vinaigrette Tempura Prawns Lettuce Chiffonade, Palm Hearts, Cucumber, Cherry Tomato, Thai Dressing Scallops Cauliflower Purée, Rocket, Caper-Raisin Emulsion Seared Tuna Salad Leaves, Shaved Pear, Asparagus and Lemon Cream Goat’s Cheese Cromeskis Beetroot, Cherry Tomato, Rocket and Pear Salad Risotto Garden Peas, Crème Fraîche, Shaved Parmesan Angus Beef Carpaccio Shallots, Capers, Parmesan, Quail Egg Truffle Oil and Lemon A La Carte Main Courses Barkers Catch Served simply with Sautéed Potatoes, Green Vegetables or Salad and Lemon Snapper Green Pea Purée, Cocotte Potatoes, Leek Fondue, Shellfish Sauce Pan Fried Barracuda Stewed Peppers, Red Bliss Potatoes, Courgettes, Saffron Sauce Duckling Breast Red Cabbage, Butternut, Salsify, Mushroom, Orange Sauce Chicken Breast White Bean and Roasted Garlic Purée, Asparagus, Olives, Chicken Jus Beef Tenderloin Cauliflower Purée and Beignet, Slow Dried Tomato, Roasted Garlic Jus Indian Spiced Aubergine Spinach, Fine Beans, Avocado, Semi Dried Tomatoes, Smoked Tomato Sauce VIEW A SAMPLE SEAFOOD & CAVIAR MENU