The Alexandra Resort is my pick for luxury accommodations on the beautiful world famous Grace Bay in the Turks and Caicos Islands. Not only are the rooms spacious and stylishly decorated, but the resort features a top-notch restaurant. Asu on the Beach, The Alexandra Resort’s signature eatery, transforms from breakfast to dinner like a magical chameleon. It is definitely the place to enjoy deliciously prepared meals and have Turks and Caicos’ turquoise waters as your backdrop.
My husband Eddie and I decided to have dinner here while staying at the Alexandra Resort and we could not have been more thrilled with our decision. Asu on the Beach welcomed diners with hanging basket lanterns which set the mood for this oceanfront dining experience. Tiki torches on the beach added to the restaurants romantic vibe.
We began our evening with the Coconut Shrimp; six large shrimp, breaded in panko and deep-fried, served with a slathering of ginger/pumpkin sauce. The presentation was lovely and the shrimp were superb. For dinner, we both ordered fish, which allow you to pick two side dishes and the sauce you wish to accompany it.
Eddie and I had the pan-seared Mahi-Mahi with red curry sauce and the Grouper with jerk sauce. I do not know which of the meals I liked best, but they were both large pieces of ultra fresh fish. The sauce recipes were spot on! I think the concept of ordering your meat or fish entree and then choosing from a variety of sauces is a great idea; I love all the options for menu combinations it can provide. Kudos. Other sauce choices that sounded intriguing were the chimichurri, béarnaise, and ginger beurre blanc.
It is hard to say what the best part of the meal was because everything was so magnificent. I appreciated the fact that the side dishes were given as much consideration as the entrees. Eddie had the vegetable couscous, a nice and unique option, as well as white rice. The pineapple coleslaw I chose was so zesty and tangy that I asked for the recipe. Executive Chef Alexander Powell gladly obliged and I cannot wait to add this to my dinner table in the future. My second side dish was mashed potatoes, which were the lightest and fluffiest potatoes I have ever eaten. I generally steer clear of them in restaurants because they are so heavy and filling, but these were airy and delectable. The side dishes were also served in cute little crocks, the perfect portion size.
The Staff and Surprise Guests
The staff at Asu on the Beach was super friendly. Our waitress, Petrona, was a doll and offered recommendations for our sauces as well as side items. I appreciated her suggestions and with her help, my meal was incredible! Other servers also came by to clear plates, offer refills, and check on our dining experience.
Another part of the meal that I thoroughly enjoyed was the company. Turks and Caicos has some stray cats that roam around and we were visited by some at dinnertime. I found it impressive that the staff quickly asked each table if they minded the cats being around, although no one did. Eddie and I are both animal lovers so we were happy to share bits of our fish with them. It reminded us of being in Greece where stray cats are everywhere.
Did Someone Say Dessert?
Asu on the Beach’s dessert menu had so many great choices that it was hard to pick. Eddie and I finally decided on Key Lime Pie. Our mini pie was the perfect size and choice, served with a lime coulis and vanilla ice cream on the side. The buttery and flaky pie crust was luscious, my favorite part. Again, the attractive presentation did not go unappreciated.
An End to a Fantastic Night
A special thank you to the staff for the beautiful flower arrangement on our table. I loved it! It was incredibly thoughtful plus it added an extra special element to the evening, which marked our 24th wedding anniversary.
The only recommendation I have for Asu on the Beach would be to use chair cushions for dinnertime because sitting that long in outdoor chairs gets a bit uncomfortable.
My Rating Scale 1 (lowest) to 10 (highest)= 9 1/2
Pineapple Cole Slaw Recipe
6 heads green cabbage, sliced thin 4 each orange peppers, sliced thin
540 grams carrots, peeled and grated 4 each red peppers, sliced thin
4 each yellow bell peppers, sliced thin 4 each green bell peppers, sliced thin
500 grams mayonnaise 2 each ripe pineapples, peeled and diced
200 grams sugar 320 grams red wine vinegar
44 grams’ salt 16 grams’ finely ground black pepper
20 grams hot peppers, washed, seeded and minced
Directions: Combine all and mix well. Feel free to use Savoy or Napa Cabbage if available.
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