12/12/2025
✨ Eight Courses. One Star Ingredient.
A close-up look at the lobster-themed tasting menu served in Anegada, BVI by Chef Rosie.
Every dish captures the beauty of fresh island lobster ; seared, poached, charred, butter-basted, citrus-kissed, and paired with bold Caribbean flavours.
Swipe through to get up close with each course…
Where texture, colour, and creativity take centre stage.
Ocean-to-table dining. 🌊🦞✨
Amuse bouche: Poached lobster chunk served on a brown butter crumb topped with charred grapefruit and pink peppercorn
Crudo: seared salmon and lobster medallion crudo topped with torched watermelon with a yuzu dressing
Soup: classic lobster bisc
Pasta: squid ink pasta with a ch*****ne sauce. Topped with lobster, crispy prosciutto and fresh herbs
Thermidor: deconstructed lobster termidor; crisped lobster on a comte Thermidor sauce with truffle cheddar, lemon pepper crumb and a trille oil tuille
Meat: surf ‘n’ turf tataki style; seared wagyu with sous vide lobster, wakame, sesame seeds and a ponzu dressing
Dessert: lobster shaped sticky toffee pudding with a spiced rum sauce, homemade biscoff ice cream and caramelised pecans.
Petit fours: yuzu and raspberry lobster chocolates
