It was the priority placed on safety and the genuine, warm welcome that had our hearts from the very start. As we arrived at Mango Restaurant, one of Four Seasons Nevis’ sweet treasures of a seaside dining spot, we were pleasantly greeted by their team of staff who checked our temperatures, prompted us to sanitize and then eagerly guided us to seats that overlooked the water and its stunning, pristine views. Not even two minutes in, we were already at total ease and comfort and could tell we were in for an exceptional treat.
Our kind server presented us with a choice between digital and disposable menus, again quite reassuring that our experience there would be in line with the highest hygiene standards and protocols, given the nature of current times. The menu was outstandingly flexible and appealing, offering three tiered options for the Sunday Brunch we were so looking forward to experiencing. “Build your own delicious Brunch Menu from start to finish!” was the tantalizing header.
Tier 1, priced at US$27 included one beverage, amuse-bouche and a main course of choice out of very enticing options listed. Tier 2 at US$38, outlined even more impressive main course options and included two beverages and an appetizer too.
In true #CBJ style, we went for the full monty, Tier 3! It was the bottomless mimosas and sangrias feature that convinced us to wholeheartedly commit to this one. At US$85, we would get all the great perks of the former tiers, but with elevated options for the appetizer and main course, plus an inter shrimp cocktail. Oh, did we mention unlimited mimosas and sangrias? Let the party begin, especially with a soulful steel pan playing live in the background! The amuse-bouche set the bar unbeatably high! It was a light, but hearty fish soup, so fresh and aromatic, packed with bite-size chunks of fish, local herbs and vegetables. We already wondered how the rest of the meal would stack up against this standard.
Next up were the appetizers. Kevon had the Berry Bowl – a beautiful medley of house made yogurt, granola, banana, dragonfruit, strawberry and coconut. I had the Cloud Pancakes – the fluffiest pancakes known to mankind with sliced banana toppings and a rich strawberry compote. These were such sweet successions to the soup. Standard surely maintained.
The star of the show though was the shrimp cocktail which came next, served over avocado, cilantro and red onion, with freshly baked chips. Orgasmic! We hereby prompt Four Seasons Management to consider making and serving this by the bucketload. We’ll be your biggest customer!
The main course kept us our luxe dining experience right on track, with Kevon’s unsurprising choice of Chicken N’ Waffles with jerk seasoning, peppers, chili oil and tangy mango syrup. Yum, yum, yum! The Lobster Enchiladas was my selection and this too had me wanting to do cartwheels around the table. Don’t worry. I behaved. Well, at least somewhat. Did we mention that we had all this while sipping on bottomless mimosas?
Eventually we swapped out our drinks to white sangrias, then red and we were not disappointed. No, we are not alcoholics. Just two people who enjoy expertly prepared drinks over brunch on a bright, breezy and beautiful Sunday morning. We promise.
The deal was sealed with a warm not-too-sweet bread pudding for dessert. What else could one ask for in life?
Striking views. Cool, comfy setting. Prompt, attentive service. Utmost safety. Mouthwatering food. Full bellies. Oh, and did we mention bottomless mimosas and sangrias? Make your reservation for Sunday Brunch at Mango Restaurant, Four Seasons Nevis, hosted every Sunday with live entertainment from 11am – 3pm. Call 469-1111 to book and experience bliss.
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