Caribbean & International Cuisine
The Cocoa Pod and Jardin Cacao Restaurants at Fond Doux Plantation & Resort in St. Lucia offer up sumptuous Caribbean and international cuisine in beautiful, tropical environs. The Cocoa Pod Restaurant is open for all meals – breakfast, lunch, and dinner – and the Jardin Cacao Restaurant caters for a la carte lunch and dinner dining. Set amid the lush gardens of the resort, these two restaurants both enjoy tropical breezes and bright light, where diners can appreciate the truly magical ambiance of the resort. Lunch is usually a buffet that features both local St. Lucian and international fare served in traditional Creole earthenware. Diners can expect delicious nutritional meals from our chef that capture the essence of Caribbean living. A sample supper menu has also been listed below.
MAP: US $50.00 per person , per day
FAP: US $75.00 per person, per day.
US $120.00 (Breakfast, Lunch, Dinner and Drinks daily) per person, per day.
Sample Dinner Menu at Jardin Cacao Restaurant & Bar
Vegetable Fritter: Placed on a bed of garden Lettuce with a Sweet and Sour dip
Crab: Fresh Herbs and Vegetables in seasoned Crab meat with a Lime Butter sauce
Lamontagne's Cous Kaye: Octopus and Conch in a broth of Bell Peppers, Garlic, Spring
Onions and, Lime juice, local seasoning and hot sauce
Chicken Kebab: Grilled tender strips of Chicken, Onion & Bell Peppers, drizzled with a Creole sauce and presented on a selection of shredded Vegetables
Soups: Carrot and Pumpkin, Potato and Basil, Black Eyed Peas and Red Beans
Garden Salad: Lettuce, Tomato, Bell Pepper, Red Onions, Parsley
Vegetable Salad: Carrots, Christophen, Eggplant, Plantain, Sweet Peppers
Mixed Greens: Green Peppers, Lettuce, Cucumber, Parsley, Celery Stick
Caesar Salad: Lettuce, Parmesan, Croutons, Anchovies, Bacon Strip
Greek Salad: Lettuce, Tomatoes, Cucumber, Peppers, Red Onion, Feta Cheese
Ribs: Oven glazed Pork Ribs, sticky Garlic Barbeque sauce, creamed Potatoes, organic resort Vegetables
Red Snapper: Line caught Red Snapper, lightly curried Rice, Greens and a fresh Mint sauce
Pasta: Mixed Seafood, Fusilli Pasta, rough cut local Herbs, White Wine Cream sauc presented on a Banana Leaf
Chicken: Slow cooked Chicken Breast in a Coconut Cream sauce served with Carrot and Pumpkin Mash and resort Vegetables
Mahi Mahi: Pan fried in a Fruit Salsa served with Carnival Rice, garden Vegetables and Plantain Chips
Vegetables: Organic Produce, Herbs, Curried seasoning, mixed Green and Creole vinaigrette, wrapped in a warm shell
Beef: 12oz New York strip, shredded Vegetables, oversized Rings, creamed Potato and an Orange, Sugar Cane & Peppercorn sauce
Flambe: Strips of Banana in a light Golden Syrup laced with Saint Lucia Bounty Rum
Chocolate: Fond Doux Tian of Chocolate Cake, Ice Cream and Organic Chocolate sauce
Tropical Fruits: Crepe Suzette with Coconut Rum Syrup
Grapefruit Meringue Pie
Plantation to Plate Theme
The inspirational concept behind the Jardin Cacao Restaurant is to offer a “Plantation to Plate” experience to its diners where by the chef’s draws upon Caribbean and French influences to create local Creole masterpieces using the fresh organic fruits, vegetables and local spices harvested daily from their rare certified organic farms.
Hours of Operation
Cocoa Pod Restaurant:
Complimentary Breakfast – 7:30am to 10am.
Buffet Lunch – from 12pm to 2pm.
Jardin Cacao Restaurant & Bar:
Serving A la carte lunch and dinner.
Bar Service from 10am
A la Carte Lunch from 12pm - 4pm
A la Carte Dinner from 6:30pm