Safran is the name for the new restaurant formerly known as "The Clubhouse" at Frenchman's Cay Resort. Chef Roberto Martin and business partner Scott Bryson opened their new Mediterranean eatery in December, 2015. Scott is also the owner of
Island Roots Café. The challenge this personable duo faced was to attempt to set up a full blown restaurant in virtually no time at all, at the height of the tourist season. They basically went from 0 to 60 in about 3 weeks.
When I first visited, Scott (who takes care of the business side of the partnership) was doubling as both bartender and waiter, which was definitely not his forté, though he certainly tried his best. Happily, by mid January, they had hired a few wonderful servers who are clearly well trained. Server Tammieka is wonderful and my whole family (who were staying at the resort) loved her.
Bartender Mickey Smith is a gem. I've known Mic (as he is now known) for over 20 years and have always truly enjoyed his company. He is one of the most sought after bartenders in the BVI and enjoys a huge following among yacht charter folk. He has worked at several popular establishments and is know far and wide. It's worth a trip to Safran, if only to meet Mic!
The very personable chef Roberto Martin hails from Galicia, Spain. Boasting more than 1000 miles of coastline on the Bay of Biscay and Atlantic Ocean, the main industry in Galicia is fishing. In fact, the region is known as the seafood capital of Spain. It therefore comes as no surprise that Roberto's passion is preparing fresh fish and other seafood dishes.
Chef Martin studied at Centro Superior de Hosteleria de Galicia, worked in several Michelin Star restaurants in various parts of Spain for 15 years, including Flanigan's restaurant just outside of Palma de Mallorca. For 3 months he studied under chef Gordon Ramsey at his restaurants Maze, the Savoy Grill and London House. He spent 5 months in Cuba as sous chef at the 5 star beach resort, Meliá Marina Varadero. He came to Tortola as a consultant for Island Roots Cafe to establish a tapas bar, prior to being offered the opportunity to open Safran Restaurant at Frenchman's Cay Resort.
Sadly, I do not eat fish, so I did not sample Roberto's specialties ... but friends of mine are fish fans and they loved it! On that particular night, both Mahi Mahi and Halibut were on the menu and both received rave reviews. I had the rib eye steak, and although it was very tasty, my particular cut of steak was not the best. Three others in our group also ordered the steak and theirs were just fine, so I have to conclude that I just drew the short straw. It happens. I'll return and will try something different if there is anything other than fish or steak on the menu.
The main dishes and specials will change weekly, based upon what fresh seafood products Roberto's suppliers in Puerto Rico are able to provide. Appetizers and desserts will remain relatively unchanged.
Sunday brunch was introduced in late January, 2016 to rave reviews. Though I have not sampled the dishes myself, the menu is very appealing. The brunch menu (which changes frequently) offered some very enticing items such as Safran Crepes with cheese, ham, mushrooms and eggs. Being of French decent, I am a sucker for crepes. Sadly, I had already eaten, or I would have tried it out.
The brunch menu ranged in price from $14.00 for Waffles, French toast, Western Omellete and Safran Crepes to $22.00 for the authentic seafood paella. Brunch attendees are welcome to use the pool and beach after their meal. (No bathing suits in the restaurant please.)
The location is exquisite and the views are fabulous ... but the restaurant itself could use some updating. I am sure that once they get their feet under them, improvements will be in the offing. I wish Roberto, Scott and their new staff, nothing but the best.
I'll be back in a few months to see how they are progressing and what, (if any) changes have been made.
Safran at Frenchmans
