Barbados: Food+Wine+Rum Festival- The Famous Fish Pot Restaurant, Speightstown, St. Peter, Barbados

Photo Credit: Little Good Harbour/The Fish Pot

We're walked to our corner table overlooking crashing waves just beneath us and a quarter moon reflecting on the ocean just over the horizon- a great start to a good evening of mostly remarkable plates.

Bungalows are available for dining on one side and more private dining space is located just off the main dining area.

We started with the Duck Prosciutto, Grilled King Prawns, and Conch Goujo:

Duck prosciutto-marinated mushrooms, goat cheese crumbs, truffle oil with mushroom and mesclun

The duck prosciutto was just OK.  The concept and execution was interesting but the flavor was unremarkable.  More goat cheese was warranted but I did enjoy the tangy mushrooms.  I didn't pick up on much truffle oil at all and it's one of those ingredients that stands out like a sore thumb with me because I have such a negative reaction to it so I doubt much was included.  Overall, I found this dish to be lacking in the the listed ingredients as well as character.

Fried goujons of conch with pickled cucumber salad, red pepper vinaigrette

The conch breading had good flavor but the conch itself was characteristically chewy and tough.  I more so enjoyed the cucumber salad which was fresh and topped with a spicy crushed red pepper vinaigrette that carried nice heat.

Grilled King Tiger Prawns

I've never encountered King prawns of this magnitude.  The claw meat is inedible as the claws are miraculously hard, but the tail meat was tender and buttery.  They were absolutely magnificent!

Our entrees were delicious.  I opted for the blackened barracuda served atop roasted root veg, zucchini, onion, and a spiced cream sauce.  The blackened seasoning (and thus the skin) was sadly inedible due to heavy salt, but the fish itself was wonderfully full and fresh with solid white flesh that flaked against the fork.

Undisturbed blackened barracuda

Flesh of the blackened barracuda

The highlight of the entrees was the grilled Caribbean lobster with a butter lettuce salad and sweet potato gratin! 

I personally prefer Caribbean spiny lobster over Maine lobster.  The meat is sweeter, mild and light, though the lobster is smaller in stature.

Caribbean Lobster

The green pea and mushroom risotto was wonderful.  The rice was tender and perfectly cooked, the peas and mushrooms firm- all bound with parmesan cheese.

The view at The Fish Pot was utterly breath-taking! It's a must-do on your next visit to Barbados! 

Thanks Executive Chef Shephen Belgrave, Manny and staff!

Having a night cap back at the Hilton