NASSAU, Bahamas -- The smell of the sea fusing with wood-fire grilled Mahi-Mahi, Mediterranean and Bahamian flavours permeating from the kitchen and spectacular ocean views just footsteps from the surf will all provide a sensational culinary experience at Palm Cay in the coming weeks.
Celebrated chef Lise Russell and veteran restaurateur Peter Rounce are teaming up to add Billfish Grill to the island's diverse restaurant scene by mid-December and with the ocean on one side and a 194-slip marina on the other, the stately tropical styled eatery's ambiance and menu are competing to be the main attraction.
"Our goal is to combine the natural beauty of Palm Cay with fusion cuisine, so the overall culinary experience is as much about the atmosphere as it is about the food," said Chef Russell. "My cuisine isn't typical so it's hard to put a label on it. Billfish Grill will feature Bahamian flavours in a non-traditional Bahamian way, pairing sweet and savory mixes and the menu will constantly evolve with the seasons to ensure we're getting the freshest of what is available in each season."
Tapas-type appetizers like "Smoke-n-Sweet" (dates stuffed with goat cheese, oranges and almonds wrapped in bacon) and "Black-n-Blue" (baguettes topped with homemade blue cheese spread, beef tenderloin and caramelized mushrooms, onions and tomatoes) are served to share with the table. A wood-fire oven will be installed to prepare a combination of pizzas, burgers and high-end dishes with the highest quality of all natural meats.
As the name suggests, seafood will be a main feature with a unique "Catch-n-Cook" offering so fisherman or guests can bring in their fresh catch and have the chef prepare the dish for them.

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