A timeless era of gracious hospitality and outstanding cuisine continues when KoalKeel Restaurant reopens for breakfast, lunch and dinner, on November 20, 2004. Also reopening on the KoalKeel grounds are Le Petit Patissier, offering superb baked delicacies; The Old Rhum Shop, with over 100 varieties of Caribbean Rums; and Le Dome Wine Cellar, for the discriminating connoisseur of fine wines and spirits.

The famous Koal Keel Restaurant in the Upper Valley

Located in Anguilla’s Old Valley, in the historic plantation house known as the ‘Warden’s Place’, KoalKeel offers guests the opportunity to relax in an old-time Caribbean setting, learning a bit of island history and experiencing culinary delights.

Executive Chef, Scott Gerow’s exquisite, innovative cuisine is an intoxicating blend of Mediterranean and island-influenced flavours. Chef Gerow infuses the signature Euro-Caribe style with an upbeat, fresh, exotic flair using only the freshest ingredients.

Formerly of renowned New York eateries, Matthew’s and Monzu, Chef Gerow has designed a menu integrating his metropolitan background with a zesty splash of Caribbean cuisine. Signature dishes include Curry-Grilled Crayfish, Shaved Green Apple and Coconut Emulsion and Island Grouper Steamed in Banana Leaves, with Saffron Orzo and Pigeon Peas in a Chorizo-Mussel Broth. Not to be missed is the succulent Lamb Leg, slow roasted in the Restaurant’s 200 year-old traditional Rock Oven.

Executive Pastry Chef Geraud Lavest from Auvergne, France, who has been lauded for his dessert creations at Cannes, Lisbon and South America, includes in his dessert menu Oven Roasted Pineapples macerated with Vanilla Bourbon; Ginger infused Jus de Cuisson and a Passion Fruit Sorbet; and Lemon perfumed Milk Chocolate Dome with a Raspberry Caramel Cream and Pistachio Sauce.

Rounding out the head team are Sommelier Eric Hastings of Colorado, Manager, Michael Abraham of Trinidad and Assistant Manager, Candis Niles of Anguilla.

Inspired by Anguilla’s evolving tourism growth, restaurateurs Lisa and Alan Gumbs promise to continue KoalKeel’s distinctive mark as a leading gourmet establishment. ‘We are determined to bring back the legendary dining experience of KoalKeel, not only with its former allure, but with an even higher standard of excellence,’ Alan says. His wife, Lisa, assembled KoalKeel’s current team, and in her work as a trained pastry chef at Le Petit Patissier, has expanded the Patisserie to reach new heights by offering French, American and Caribbean pastries, specialty breads, and other delights. Her refreshing sorbets, and mouth-watering brownies have become island favourites.

Returning KoalKeel to its functioning grandeur has been a labour of love for all participants. ‘We called on the people originally involved in the restoration and interior design of the building to contribute to this up-date,’ Alan says. Architect Adrian Kobbe of Kobbe Designs, who was responsible for KoalKeel’s original restoration, has renovated key architectural design elements in the new KoalKeel.

Also back on board is designer Suzanne Seitz. ‘Suzanne gave us fantasy,’ Lisa explains. ‘KoalKeel’s first incarnation had the signature French sleigh bed in the courtyard. Suzanne put the bed there, so she came back to do it again except this time more luxuriously – it will really be a conversation piece.’

KoalKeel’s guests will experience a rare combination of fine dining, excellent service, and enticing imagery. Chef Gerow promises extraordinary degustations, accompanied by a selection of world-class wines from the restaurant’s Wine Spectator Award of Excellence wine cellar, while the setting’s already exotic ambiance has been enhanced using lush fabrics, rattan chairs, Limoge china, classic French-designed silver cutlery and crystal glass, thick, decorative carpets and luxurious drapery, all blending together in a rich, soothing feast for the visual senses.

After a stroll through the tropical gardens, a glass of champagne under the bed’s romantic canopy, or an incredible dessert in the lovely, old ‘great house’, dining at KoalKeel becomes more than just a visit to a restaurant.

‘The place is a great experience,’ says Alan Gumbs. We are all striving to make it unique, not only in Anguilla, but in the Caribbean. We want to make your visit to KoalKeel unforgettable.’

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