The view of Cockleshell Beach from the Spice Mill Restaurant
The Spice Mill Restaurant offers the kind of laid back elegance that only a Caribbean island can do effortlessly. The restaurant sits on Cockleshell Bay and has sweeping views of the Caribbean Sea and neighboring Nevis. As an added touch of romance there are lovely open cabanas draped in flowing white fabric on the beach directly in front of the restaurant where visitors can lounge and enjoy the view.
The Spice Mill Restaurant on St. Kitts
The restaurant embraces its beach environment with driftwood on the tables and a well-lit display of spices, rocks and driftwood in giant jars near the kitchen. There’s also an enormous outrigger canoe turned bar at one end of the dining room. The same designers who worked on the design of the restaurant made this outrigger canoe on the island of Dominica.
The Spice Mill Bar made from an outrigger canoe
Wherever you sit you’ll enjoy a view of the Caribbean Sea and an atmosphere of warmth and elegance. The owner of the restaurant, Roger Brisbane takes time to mingle with guests and discuss menu options. Throughout the evening the staff and owner were always circulating and chatting with guests. I found the staff of the Spice Mill Restaurant very knowledgeable about the menu choices offered.
Fresh Lobster at the Spice Mill Restaurant
The food was exceptional. I enjoyed fresh lobster and I’ve never seen such a large lobster tail. My entree must have been nearly two pounds of lobster. I shared part of it with another writer and still couldn’t finish it. I thought nothing could surpass the lobster I enjoyed on Grand Manan in New Brunswick, but I was wrong. Spice Mill serves the best lobster I’ve ever tasted. It was delicate, sweet and exquisite. Along with excellent service and excellent food were sinfully delightful drinks. Our bartender Callum prepared a variety of island inspired drinks. In fact he was generous enough to share the recipe for his version of a “Creole Watermelon.” The original drink is from Scott Beatie in San Francisco. Callum has given his version at Spice Mill Restaurant an island twist.
Callum our Bartender with one of many tropical drinks offered at Spice Mill Restaurant on St. Kitts
Creole Watermelon Recipe
Watermelon 4 1 inch chunks (blended and strained)
Fresh Lime Juice 10 ml
Chilli Sugar Syrup 15 ml (recipe included below)
Stoli Vodka 50 ml
*This drinks success is dependant on how sweet and fresh your watermelon is.
To Make Chilli Sugar Syrup
4-5 dried Red Hot Chilies
2/1 sugar syrup (different sugar syrup recipes call for more or less sugar and water. Callum recommends 2/1.)
1. Let the sugar syrup combined with the chilis sit in a sealed glass bottle for at least a week or more before using.
2. Before you add the chilli sugar syrup to your drink be certain to blend it and strain it fully.
3. Salt the rim of the chilled glass
*This evening was part of my St Kitts Marriott Press Trip, provided by Marriott Resorts and our hosts at the St. Kitts Marriott Resort.
Special thanks to Roger Brisbane for the photos of the Spice Mill Restaurant.