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Brandywine Bay Restaurant

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mplunkert
mplunkert
First Reviewer
5 out of 5
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1
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Editor Pick

Brandywine Bay Restaurant

  • September 26, 2006
  • Rated 5 of 5 by mplunkert from Centennial, Colorado
Brandywine Bay Restaurant

I wanted our final dinner at the end of our 2-week cruise to be extra special. Based on some research I had done, I selected the Brandywine Bay Restaurant for this last meal. It is definitely a DON’T MISS! The elegant Caribbean ambience, the 5-star service, and the uniquely prepared, delicious food combined to make this a wonderfully memorable experience for all of us. Everyone still raves about the food and the experience when we talk on the phone. Although it was the most expensive place at which we dined, all believe it was also the “best value” overall.

The Brandywine Bay Restaurant is located just 3 miles east of Road Town on Tortola. Perched atop a hill overlooking Brandywine Bay on the island of Tortola, the restaurant offers an expansive view of the Sir Francis Drake Channel. We began our dining experience on the flagstone terrace of the restaurant as we delighted in one last incredible BVI sunset, enjoying hors d’oeuvres and drinks and reliving the high points and low points of our vacation. Using a portable white board, chef and owner Davide Pugliese introduced us to the menu for the night in exquisite detail—elaborating on the preparation details, and sometimes on the source of the food item itself. The hors d’ oeuvres were unique (as were the entrees) and ranged in price from US $8 to $11. We chose to have the homemade mozzarella, the PEI mussels, and the grilled portobello mushrooms. I’m not a mussels person, but the rest of the crew were, and they raved about them. The grilled mushrooms were exceptional. I was, myself, disappointed with the homemade mozzarella; the serving was very small, and I found it to be bland, but I was alone in my disappointment. We were escorted inside for dinner, where four of our party ordered roast duck, two ordered lamb shanks, one ordered a porcini crusted tuna, and I had the tortilloni di carne. There was not one complaint—only groans of delight. I think, though, that the roast duck, prepared with a mango chutney, was the favorite of all. The four who ordered it generously shared bites with the rest of us. It was crisp on the outside, yet very moist on the inside. And the mango chutney—ooolala ! The entrees ranged from US $22 to $30.

There is no fixed menu at the Brandywine Bay as it changes daily. You can view a sample menu on the restaurant’s website—www.brandywinebay.com. The restaurant is open Monday through Saturday from 6:30 to 9pm. However, it is closed on major holidays and from August to October. Attire is casual elegant. Men must wear a collared shirt and long pants and no beach attire is acceptable. Reservations are strongly recommended. The telephone number is 495-2301. The restaurant monitors VHF Channel 16 after 2pm. If you are on a sailboat, there is anchorage in Brandywine Bay. We were returning our chartered boat, so we took a taxi from Road Town.

From journal Sailing with Siblings in the BVI

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