Sense at Little Dix Bay, Introduces New Menu
FEBRUARY 9, 2009 - Gone are the days when the most spa-goers could expect on the plate was a whole lot of fiber and very little flavor. Thankfully, spa cuisine has come into its own, with low-fat yet smartly caloric and full-flavored dishes as healthful as they are pleasurable to consume. Discover just how far the culinary genre has progressed with the new Sense Spa Menu by Executive Chef Hemant Dadlani at Rosewood Little Dix Bay, on Virgin Gorda, B.V.I.
A native of Udaipur in Rajasthan, India, Dadlani drew upon his Asian roots, combing bold flavors from the world's tropical cultures with exotic spices to create Caribbean-style dishes that are fresh, simple and succinct. There were plenty of provisions to inspire the chef from both in and around the British Virgin Islands. Whenever possible, he uses locally farmed produce and of course freshest seafood straight from the sea.
"The food comes down to nature and the nature of my taste," says Dadlani, who has long since grown comfortable with the Caribbean agricultural calendar. "Creating healthful cuisine for the Sense Spa is a matter of choosing the freshest ingredients, then combining them in ways that delight diners while encouraging them to eat sensibly."
Beyond mere appetizers and entrees, Dadlani's new menu takes Sense Spa clientele on a journey of mood and mindfulness. Settle into a comfortable spot overlooking the cliff-top spa's infinity pool and Sir Francis Drake Channel and sample something from "Start to Relax," such as Mixed organic leaves with prosciutto, oranges, walnuts, buffalo mozzarella and tomato vinaigrette; Saigon Summer Rolls stuffed with organic garden vegetables and cilantro; or a Sense Waldorf salad with de-constructed olive oil mayonnaise and celery jus.
Your appetite appropriately whetted, transition to the Sense Spa menu's array of "Vitamin Boosters," including Chilled watermelon and mint soup; a Carpaccio of vine-ripe tomatoes, Spanish olive oil and Himalayan pink salt; Ceviche of Tropical fruits and vegetables, orange and chipotle dressing; or Provencal organic ratatouille cocktail and micro greens.
For entrees, Dadlani advises diners to "Continue to be Sensible" with selections including Tandoori salmon with cucumber raita, mix beans chat and detox lassi; or Grilled saffron & spice marinated chicken brochettes with minted couscous, papaya and mango salad.
Finally, Sense Spa's dessert menu is a "Finish Not Too Sweet..." with remarkably fresh and lip-smacking selections like Yogurt & berry-colada with vanilla; Banana, lemon & mango smoothie with royal curry; and an array of Tropical and exotic fruits with light lemongrass infused melon jus.
And that's just this season's menu!
Dramatically situated on the cliff's edge, Sense, A Rosewood SpaTM overlooks the glistening Sir Francis Drake Channel and the resort below. The intoxicating beauty of the surrounding environment captures the essence of relaxation and renewal. The spa offers an array of Caribbean specialties that fuse the indigenous botanical resources proliferating within the grounds of the resort with traditional, spiritual and physical healing arts. Available for couple's treatments, the spa's exclusive Cliff Spa Suite features luxurious private facilities for both indoor and open-air treatments, a dining area, private patio, hot tub and outdoor shower. Spa services are offered daily, from 8:00 a.m. to 8:00 p.m., by appointment.
For more information or reservations at Rosewood Little Dix Bay, contact 888-ROSEWOOD or www.littledixbay.com.
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