Coral Sands Hotel, Harbour Island, Bahamas | Call from US :
You know how when you travel far to see your best friend or favorite Aunt and they have your favorite sandwich or wine waiting for you? That’s us. Overlooking our lagoon pool, with the ocean as backdrop, the Terrace Restaurant is recognized as one of the finest in the Bahamas. Executive Chef Ludovic Jarland delivers award winning culinary excellence, time after time. Chef Ludo is the best of the best. Not only will you love his food, you’ll love him, too.
"By the sea, by the sea, by the beautiful sea…" Aside from our signature Terrace restaurant, we like to brag about our beach bar. We named it "Beach Bar." (We like to keep things simple.) The Beach Bar sits high up, overlooking our magnificent beach. You can see (the sea) for miles. You won’t find a more breathtaking spot for lunch or drinks…contemplation or celebration.
Last but certainly not least…the food. And the drinks. Beach Bar executive Chef Ken Gomes has created a stellar menu of the freshest and most irresistible appetizers and entrees + a wine and cocktail list like none other. Aficionados recommend this triple threat: Lobster Roll, Joel Gott Sauvignon Blanc, flourless orange & almond cake. Need I say more?
Chef Ludovic Jarland
Revered as one of the best chefs in the Caribbean, Executive Chef Ludo Jarland hails from "truffle territory" in Perigord, France. During his illustrious 20 year career, Chef has been at the helm of many top restaurants in Europe and the Bahamas, including La Certa and Le Petit Pascal in Paris, locally at The Cove Eleuthera, as well as Dunmore Resort and Romora Bay Club, both in Harbour Island. Chef Ludo is known for his devotion to fresh and local ingredients and creative and unique French-Bahamian specialties and delicacies. One of his most requested dishes is his signature French-Caribbean bouillabaisse. Chef Ludo’s (secret) recipe is below. Bon appétit!
- 1/2 of 1 green, yellow and red bell pepper
- ½ pound onions
- 2 stalk of celery
- 2 cloves of garlic
- ½ pound button mushrooms
- 3 strips bacon
- 1 tsp ground cumin
- 1tsp caraway seeds
- 1 tsp fennel seeds
- Pinch of saffron
- 2 tsp tomato paste
- 2 cups clam juice
- 6 cups water
- ½ cup white wine
- 2 lobster tails cut in half
- Four 3 ounce pieces of grouper
- 4 large shrimp
- 12 clams
- 12 green mussels
In sauce pan, sauté the garlic and bacon with a 1tbs of olive oil. Add onion, celery, mushrooms and peppers then add tomato paste, caraway, fennel and saffron. Add the clam juice, water and wine. Bring to a boil and let simmer for 20 minutes.
Pan sear the lobster, grouper and shrimp with olive oil in a skillet. When lightly brown, deglaze with 1 oz of Ricard, add stock to cover and let simmer for 10 minutes then add the mussels and clams, and cook for 2 more minutes. Serve in soup bowls, with garlic croutons.
Wine & Cocktails
One look at Coral Sands wine list and you will know…we know wine. While we’re on the important subject of adult beverages, nobody does cocktails better than us. We’re famous for our flirty Champagne concoctions, our gigantic gin and tonics and our Coral Sands Smashes. One “CSS” (with floater) will make you feel like a million bucks. Two will make you feel like Warren Buffett.