The Hilltop Restaurant at the exclusive Biras Creek Resort has earned a reputation as Virgin Gorda's premiere restaurant. In addition to receiving accolades for its refined fare, the restaurant was the recipient of a 2009 Award of Excellence from Wine Spectator for its extensive wine list.
For the hefty sum of $85.00 plus a mandatory 18% service charge (guests at the resort enjoy an all-inclusive meal plan), appropriately attired diners may choose four courses from Chef Jermaine George's dinner menu. While the European and Caribbean inspired food is fresh, I find it surprising and somewhat alarming that none of the seafood is of local origin (yes, I've jumped aboard the "locavorism" train). Biras Creek Resort boasts of having magnificent views of three distinct bodies of water (the lagoon of the North Sound, the Atlantic Ocean, and the Caribbean Bay) yet the Hilltop Restaurant fails to utilize any of these resources. Additionally, it is difficult to accept an $85.00 charge for four courses, excluding beverages, when one of those courses is a selection of perspiring cheeses, dried fruit and nuts from an unimpressive cheese table.
An evening view of the North Sound from the open air dining room
Crispy duck salad with mixed greens and orange vinaigrette
The artichoke and wild mushroom salad with balsamic vinaigrette was light on the artichokes
Overdone seared tuna with grilled zucchini, olives and tomatoes (the tuna was warm while the vegetables were cold)
Imported (the waitress did not know from where) grilled snapper with sautéed vegetables and crispy onions over a lemon butter sauce
Pan seared salmon with lifeless asparagus, couscous, and crispy onions over a broken citrus sauce
Over-sauced herb crusted pork tenderloin with bacon mashed potatoes, spinach and caramelized apples
An after dinner drink- house port
Continental and English cheeses from the cheese table- one of the four courses on the prix fixe menu
Refreshing raspberry, coconut and ginger sorbet
Rich chocolate mousse coated with chocolate ganache, served with vanilla ice cream and a delicious toasted sesame tuile
A French apple tart (craftily baked in the shape of a fish), served with caramel ice cream and caramel sauce, topped with fresh mint sprigs
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