Four Seasons Resort Nevis to Redesign Culinary Experiences

Four Seasons Resort Nevis - EsQuilina

The Four Seasons Resort Nevis has announced plans to revamp two of its food and beverage outlets, as part of its multimillion-dollar enhancement project announced earlier this year. The multi-phase renovation to the 350-acre property kicks off this spring with a redesign of all 196 guest rooms and suites.

The new restaurant and bar concepts – EsQuilina and The Crowned Monkey Rhum Bar – will be, like the accommodations, designed to incorporate classic elements of the traditional Nevisian aesthetic, modernized for a 21st century resort experience. Light, clean décor will pair with menus that offer seasonal and locally-sourced cuisine.

The current Neve will become EsQuilina, the resort’s new breakfast and dinner restaurant. In the mornings, EsQuilina will offer a breakfast buffet with a presentation of sliced local fruit, house-made granola and organic yogurts. A fresh pressed juice and smoothie bar will also have locally grown jackfruit, soursop, dragon fruit, mango and guava, among other fresh fruits and vegetables.

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In the evenings, EsQuilina will serve a Mediterranean-inspired menu, offering a giant crudo bar with raw seafood and charcuterie, fresh fish grilled in a wood fire and more regional delights. The restaurant will also have a Chef’s Table allowing for an interactive dinner with the chefs, giving guests a more personal dining experience.

The existing Library Bar will be transformed into the Crowned Monkey Rhum Bar, offering guests a space to eat, drink, relax, socialize and work outside of their guestroom during the day. In the evenings, the bar will offer cigars and cocktail service, highlighted by large rum barrel program and rum tasting programs, as well as light bites and charcuterie. The space will be opened up to the lobby, creating a more social and interactive experience for guests.

The new food and beverage concepts are expected to come online by December 2018. In the meantime, Mango will continue to serve Caribbean specialties during nightly dinner service and reggae brunch on Sundays. The family-friendly menu has recently been updated to reflect more regional flavors and signature traditional foods from across the islands and Latin America. Cabana and Kastawey will also remain as the resort’s main beach and pool restaurant and beach bar and lounge, respectively.

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