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Chef Tony
 Antonio
F. Piani, II, our Executive Chef, hails from the Philippines
and brings a world of experience to Nisbet Plantation.
His culinary work, beginning in 1978, has taken him to resort
restaurants in such exotic places as Amman, Jordan; Abu Dhabi,
UAE; Bermuda; Anguilla; and Nevis.
Chef Tony’s classical training combined with influences from
around the world brings a unique touch to the tables at Nisbet.
He emphasizes freshness and enjoys building his menus using
local foods. Fresh seafood dishes are an appropriate specialty
at our island resort.
Guests at Nisbet Plantation consistently rate the dining
as one of the highlights of their stay.
Menus at Nisbet Plantation change daily with a dish to fit
every palate.
Examples:
• Pan Seared Local Snapper, Okra Polenta, Tomato Ginger
Broth
• Cajun Dusted Tender Chicken Breast, Traditional Peas and
Rice with Nisbet Virgin Sauce
• Char Grilled Peppercorn Crusted Filet Mignon, Sweet Corn
Whipped Potatoes with Wild Mushroom Sauce
Recognition from such a prestigious travel authority is a
source of great pride. It is, however, less important to us
than the praise our visitors provide when they sign the Great
House Guest Book which is open for everyone to read. There,
the only complaint you'll find is that the choice of tantalizing
dishes makes selecting just one so very difficult!
Our talented chefs labor tirelessly
to prepare innovative dishes that scrumptiously blend traditional
culinary disciplines with the authentic flavors of the Caribbean.
The result: delicious gourmet Caribbean cuisine is served
at three restaurant locations with unmatched personal service.
Special diets: please notify the hotel in advance of your
stay if you have special dietary needs. We will do our best
to accommodate you.
Visitor comment:
"A well run hotel in an exceptionally beautiful
location. We've had a superb holiday and the best food.
We compliment you and your fantastic chef. Thank
you! " |
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