The Cliff at Cap restaurant was recently hailed by The New York Times and is already one of the most highly sought after tables on the island. In one of the Caribbean's most dramatic settings overlooking the surging sea, the restaurant is under the direction of Executive Chef Craig Jones. His nouveau French West Indian menu elegantly presents the bounty of St. Lucia's fresh local produce and seafood readily sourced on this tropical island.
The Cliff at Cap offers unobstructed views towards Martinique to the north and Pigeon Island to the West, and surrounded by the magnificent Caribbean sea, with sunsets to die for.
Executive Chef Craig Jones
Born in Wales, Executive Chef Craig Jones opened The Cliff At Cap, the restaurant at the new Cap Maison resort, in January of 2009.
Chef Jones culinary career began in the dining room. As a waiter in a small luxury hotel in Cheshire, England, he quickly became enamored with the sounds and scents wafting from the kitchen and was eventually granted an apprenticeship with the chef. He came to spearhead kitchens at a number of Relais & Chateaux and other Michelin-starred restaurants in Scotland and England, including Longueville Manor, and Gravetye Manor & Inverlochy Castle. Charlton House.
Yet, Chef Jones is not new to St. Lucia. Prior to The Cliff at Cap, he was named St. Lucian Chef of the Year and received the AAA Four Diamond Award from 2004-2006 for his restaurant at the Royal Rex Hotel.
At The Cliff at Cap Chef Jones offers a nouveau French West Indian menu, one that elegantly presents the abundance of fresh local produce and seafood that are readily sourced on this tropical island. His signature dishes include butter poached Caribbean lobster served with mascarpone enriched gnocchi parmesan tuile, or a roulade of "jerked" chicken breast plated with caramelized ripe plantains and creamed sweet corn. Chef Jones has also created a healthy kids menu, focusing on organic, fresh and wholesome foods that go beyond the ubiquitous chicken fingers and fries.
Chef Jones still prefers to wear a blue apprentice apron as a reminder that his work is always evolving. His dynamic menu reflects this commitment to continual innovation and reinvention.
The Cliff at Cap is the place to be on Sunday afternoons when Chef Jones presents his weekly Lobster Lunch, an array of indulgently rich variations on a crustacean theme (seasonal). Come sunset any day of the week, Cliff Bar is the spot for cocktails long into the night. For those lucky enough to know about Rock Maison, the lower wooden deck surrounded on three sides by the crashing sea and reefs, not to mention get a seat, libations are delivered in a basket sent down on a Zip-line pulley system.