Onto the restaurants...
THE WASHINGTON
Clarendon Road, St. Helier. Tel. 35491.
Manager: Mr. Vincent Cimatti.
Chef: Giuseppe Borra, (an Italian who has worked in hotels all over Europe).
Head Waiter: Giacomo Riva.
The dining room of this hotel which opened on April 29th combines modern decor with a splendidly intimate atmosphere. Top-class business lunches are served during the day the day and in the evening family parties and parties of up to 80 people are catered for. The hotel offers a wonderfully unique service—by contacting Mr. Cimatti two or three days before the party, guests can "explore" the unlimited range of speciality dishes that can be prepared. These come from all over the world and include food from Mexico, France, Germany, Italy, classical English and Jewish dishes. The wine cellar at The Washington is thought to be unrivalled anywhere in the Island.
Lunch: 12.30-2 p.m. Dinner: 7 p.m.-12.
Manager: Mr. Vincent Cimatti.
Chef: Giuseppe Borra, (an Italian who has worked in hotels all over Europe).
Head Waiter: Giacomo Riva.
The dining room of this hotel which opened on April 29th combines modern decor with a splendidly intimate atmosphere. Top-class business lunches are served during the day the day and in the evening family parties and parties of up to 80 people are catered for. The hotel offers a wonderfully unique service—by contacting Mr. Cimatti two or three days before the party, guests can "explore" the unlimited range of speciality dishes that can be prepared. These come from all over the world and include food from Mexico, France, Germany, Italy, classical English and Jewish dishes. The wine cellar at The Washington is thought to be unrivalled anywhere in the Island.
Lunch: 12.30-2 p.m. Dinner: 7 p.m.-12.
THE BRITISH HOTEL
Broad Street, St. Helier. Tel. Central 31371.
Manager: N. P. J. de Rosier. Chef: Sassio Coglionese.
Head Waiter: Angelo Colombo.
This Regency-styled dining-room in the centre of town has both excellent English and Continental food available, and seats in the region of 120 diners. A very extensive selection of wines is available and all are at reasonable prices.
Lunch: 12-2.15 p.m. Dinner: 7-9 p.m.
Broad Street, St. Helier. Tel. Central 31371.
Manager: N. P. J. de Rosier. Chef: Sassio Coglionese.
Head Waiter: Angelo Colombo.
This Regency-styled dining-room in the centre of town has both excellent English and Continental food available, and seats in the region of 120 diners. A very extensive selection of wines is available and all are at reasonable prices.
Lunch: 12-2.15 p.m. Dinner: 7-9 p.m.
BELLA VENEZIA RESTAURANT
St. Ouen. Tel. West 626.
Location: Five Mile Road, St. Ouen.
Proprietor: Fritz Neumann.
Chef: Leo Huber.
Head Waiter: Reinhardt Wahl.
A "new look" for 1967 is available for diners at this sophisticated restaurant overlooking St. Ouen's Bay. The fare is English and Continental, with speciality changes every week, including Lobster Thermidor and Entrecote Cafe de Paris.
The Bella Venezia offers—apart from first-class service in bright, modern surroundings —a very good range of wines—an approximate price for meal with wine for four is £4.10s. to £5.
Lunch: 12-3.30 p.m Dinner 7-10 p.m. The restaurant is closed on Monday.
St. Ouen. Tel. West 626.
Location: Five Mile Road, St. Ouen.
Proprietor: Fritz Neumann.
Chef: Leo Huber.
Head Waiter: Reinhardt Wahl.
A "new look" for 1967 is available for diners at this sophisticated restaurant overlooking St. Ouen's Bay. The fare is English and Continental, with speciality changes every week, including Lobster Thermidor and Entrecote Cafe de Paris.
The Bella Venezia offers—apart from first-class service in bright, modern surroundings —a very good range of wines—an approximate price for meal with wine for four is £4.10s. to £5.
Lunch: 12-3.30 p.m Dinner 7-10 p.m. The restaurant is closed on Monday.
DOLPHIN HOTEL GOREY
Direction: Mr. Bryan J. Packer. Manager: Mr. Guilio Giaunna. Reservations: Tel. East 370-371.
Situated in one of Jersey's beauty spots on the yachting harbour of Gorey below the 12th century Mont Orgueil Castle.
The elegant candle-lit Restaurant renowned for its cuisine and relaxing atmosphere — a Gourmet Festival Award Winner — is under the direction of Mr. Umberto, formerly of The Grosvenor House Hotel, London, and Mr. Freddy.
The kitchen staff is headed by Hannes Schlandt from the famous Round Hill Hotel, Jamaica, and provides specialities of lobster, steak, curry and oyster dishes from a most extensive new "A La Carte" Menu.
Table D’hôte lunches are offered daily from 13s.6d. to 15s 0d. Extensive and excellent wine list at reasonable prices complete your meal.
Direction: Mr. Bryan J. Packer. Manager: Mr. Guilio Giaunna. Reservations: Tel. East 370-371.
Situated in one of Jersey's beauty spots on the yachting harbour of Gorey below the 12th century Mont Orgueil Castle.
The elegant candle-lit Restaurant renowned for its cuisine and relaxing atmosphere — a Gourmet Festival Award Winner — is under the direction of Mr. Umberto, formerly of The Grosvenor House Hotel, London, and Mr. Freddy.
The kitchen staff is headed by Hannes Schlandt from the famous Round Hill Hotel, Jamaica, and provides specialities of lobster, steak, curry and oyster dishes from a most extensive new "A La Carte" Menu.
Table D’hôte lunches are offered daily from 13s.6d. to 15s 0d. Extensive and excellent wine list at reasonable prices complete your meal.
LOBSTER POT
L'Etacq. St. Ouen. Tel. West 193.
L'Etacq. St. Ouen. Tel. West 193.
Manager: Mr. Victor Cornaglia.
Chef: Peter Westchalen (German-trained, and has worked in Austria and Switzerland).
Head Waiter: Sergio Parmesan.
An original Jersey granite house where wood combines well with the original stone. The Lobster Pot has an unusual view of L'Etacq and St. Ouen's Bay. An Italian and French cuisine with sea food specialities is offered, together with a recently-revised and extensive wine list.
Lunch: 12.30-2.30 p.m. Dinner: 7.30-11 p.m.
Chef: Peter Westchalen (German-trained, and has worked in Austria and Switzerland).
Head Waiter: Sergio Parmesan.
An original Jersey granite house where wood combines well with the original stone. The Lobster Pot has an unusual view of L'Etacq and St. Ouen's Bay. An Italian and French cuisine with sea food specialities is offered, together with a recently-revised and extensive wine list.
Lunch: 12.30-2.30 p.m. Dinner: 7.30-11 p.m.
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