Product Description

First opened in 1995, The Cliff has established itself as one of the very finest restaurants in the Caribbean. It is highly popular with visitors from the UK and Europe and its cuisine has been enjoyed by a veritable 'Who's Who' of members of royal families; world statesmen; stars of screen, stage and the sports arena; and some of the world's most successful business personalities. The Cliff, located right on the edge of the sea, has a wonderful location and it has been cleverly designed to make the most of the magical ambiance created by its surroundings. Yet, when first time diners recall their experiences at The Cliff, the first thing that usually comes to mind is the food that they were served. Chef Paul Owens consistently creates an eclectic variety of exquisite dishes; a truly tempting range that always makes choosing from his menu a challenging task. Paul has a special flair for combining contrasting flavours and textures, which together add up to deliciously interesting cuisine. This book contains details of his signature dishes, from appetisers to main courses and desserts. All are described in detail and illustrated by a full page colour photograph.

Product Details

• Amazon Sales Rank: #454732 in Books
• Published on: 2008-12-18
• Original language: English
• Binding: Hardcover
• 114 pages

Customer Reviews

Recipes are good but quantities are wrong
The Cliff may be one of the finest Restaurants in the Caribean but that is not saying a great deal in an area not renound for haut cuisine. It certainly is not a world class restaurant. That said we did buy this book (more as a momento of a horrifically overpriced meal) and have been pleasantly surprised.
The recipes are the same ones from the restaurant and though not Michelin star standard are good quality and very simple.
The Duck with madeira / wild mushrooms and the melting chocolate puddings have been particular favourites of ours(and all the more pleasant when your not paying £250 for them). My only real gripe with the book is the quantities suggested. It seems that Paul Owens has just transcribed the quntities he makes in the restaurant to the book and forgotten to adjust the figures. As an example the duck sauce for 4 would easily serve 8-10 (even when fully reduced) and the chocolate pudding quantities does not make 4 as suggested but 24 (we were eating it for weeks!). Overall though a good book for dinner party fare and alot cheaper than going to the restaurant.

most of the recipes are possible
This book is well written & the Photo's are lovely, although it would benefit from a proper index at the back of the book to find recipes quickly.

Some ingredients will be difficult to get in England, but adaptions to the recipes are possible and some could be made into weekday evening meals.
Experiment and enjoy.

Some comments (other reveiws) have been made about quantities but you know how much you can eat, and you know how many are coming to dinner and how many courses you are making, so just adapt the recipes.

But when its a special meal stick as much as you can to the recipe...

Bought this book as a momento to remind me of the special holiday we had in 2009. Although we couln't afford to eat at "The Cliff" it would have been wonderful.

Great Restaurant, Where's The Book
No doubt the Cliff is one of the best restaurants in the world. I was lucky enough to get engaged there back in Jan 04 and so had this book earmarked as a perfect Christmas present for my fiancee. Unfortunately, after waiting 4 months the book never arrived so I can;t tell you whether it's any good or not.
Nevermind, I'm off to Barbados in May to get married so I'll buy a copy when out there and let you know if it's any good then.