Perched at the eastern entrance to Brandywine Bay and built atop the ruins of the semicircular gun bastion, sits a lovely restaurant operated by Chef Regis Bourdon, his wife Claudine and their very capable staff.
The restaurant is a favourite of the business community and is often frequented by government officials and visiting dignitaries. The menu is distinctly "Mediterranean Bistro" and features daily soup, salad, fish and pasta specials created with the freshest ingredients available.
When I visited to take the photos, Chef Bourdon was busy ... deftly plying his trade while preparing one of his fabulous lunch entrées. The aroma was killing me, but I didn't have time to stop and eat that day. The lunch crowd was just starting to arrive but sadly, I had an appointment in Road Town.
There are too many things on the menu to rave about. Each time I go back, I try something different. If you like mussels (I love them) then you have come to the right spot. They are perfectly prepared and the garlic wine sauce is wonderful. I also really enjoy his soups and the baked brie in puff pastry is yummy.
Regis is one of the few "chefs" on the island who will cook my steak the way I like it ... without getting his nose out of joint and if you have the Ribeye, the wild mushroon and truffle sauce is lovely. Friends of mine said their Paella was out of this world and we all enjoyed the Bruschetta.
Some (rather arrogant) chefs will insist that if a steak isn't served rare or blue, it is ruined. Several years back, I had one chef on Tortola categorically refuse to cook my steak "medium" (pink in the middle) ... but not bloody. He actually came out to our table and explained that he wouldn't do it. Of course, he made a point of stating his case rather loudly so other diners could appreciate his conviction and knowledge of gastronomy, while attempting to shame me into accepting something I didn't want and wouldn't eat.
Since I don't eat fish and wasn't interested in the only other entrée on the menu that wasn't fish, our table of 6 got up and left after paying for our overpriced wine and drinks. I have stayed well away from places where he was chef ever since. Thankfully, Regis is very accommodating.
At Brandywine Estate Restaurant, you may be assured of a wonderful ambience, fabulous view, top notch service, a marvelous chef and a lovely breeze. Your bartender Jocelyn (below) and I go way back. She's a terrific lady and always quick with a smile. Tell her Hi from Liane when you see her!
This is a pretty romantic place too! My friend and part time
taxi driver, Paul Thomas just happened to be there enjoying a romantic evening with his girlfriend one night when we were there. He came over to our table to say hi and asked if I had my camera with me. Well of course, said I! He then told me of his plan. One of the photos below shows Paul on bended knee. They're engaged!
In the late 1600's and throughout the 1700's, several forts were built on Tortola by both the Dutch and British. Some have been swallowed by undergrowth and remain hidden from sight, some have been lost to newer construction projects and still others hide in plain site, their history obscured by time and poor record keeping.
Brandywine Estate Restaurant sits on the site of Fort Abraham. The fort was established by the British but that's about all I know about it. The location of the fort suggests it was intended to defend the entrance to Road Harbour from enemies approaching from the east. Gun bastions were generally built out of stone and were several feet thick. The size of this half moon gun bastion that now serves as part of the outdoor restaurant, would suggest a very large, long range cannon was at one time situated here.
Brandywine Estate Restaurant
