ROTISSERIE DU GRAND HOTEL
Grand Hotel, St. Helier. Tel. Central 22301— opposite West Park Pavilion.
Manager: Mr. L. L. Sangan, F.H.C.I. Chef: Hans Kleis (Continental-trained and experienced in the leading hotels in Germany, Switzerland, England and the West Indies. He has been at the Grand for five years).
Continental dishes—with specialities varying from week to week--are offered in a freshly-decorated dining room. The emphasis in decor is on the contrast in texture of natural materials, wood, copper, jute cloth and brickwork against sharp colours. The theme is based on copper sculptured murals, which in turn are based on the Tassily Frescoes.
Lunch: 12.45-2.30 p.m. Dinner: 7-11 p.m. on Monday, Wednesday and Friday, and until midnight the other days of the week when dinner dances are held.
Grand Hotel, St. Helier. Tel. Central 22301— opposite West Park Pavilion.
Manager: Mr. L. L. Sangan, F.H.C.I. Chef: Hans Kleis (Continental-trained and experienced in the leading hotels in Germany, Switzerland, England and the West Indies. He has been at the Grand for five years).
Continental dishes—with specialities varying from week to week--are offered in a freshly-decorated dining room. The emphasis in decor is on the contrast in texture of natural materials, wood, copper, jute cloth and brickwork against sharp colours. The theme is based on copper sculptured murals, which in turn are based on the Tassily Frescoes.
Lunch: 12.45-2.30 p.m. Dinner: 7-11 p.m. on Monday, Wednesday and Friday, and until midnight the other days of the week when dinner dances are held.
MARINA GRILL
Portelet. Tel. 42561.
Proprietor. Mr. Clement Faria. Chef: Antonio.
Head Waiter: Bruno.
A Continental atmosphere with a superb view of the south coast of the Island greets diners at the Marina Grill. A first-class international cuisine is available, with such specialities as Mignonettes des Gourmets and Shish Kebab. Mr. Faria was, until this year, the chef at another leading restaurant in the Island, and he is now assisted in attending to customers by his attractive Dutch-born wife, Joke.
Lunch: 12.30-3 p.m. Dinner: 7-11 p.m.
Portelet. Tel. 42561.
Proprietor. Mr. Clement Faria. Chef: Antonio.
Head Waiter: Bruno.
A Continental atmosphere with a superb view of the south coast of the Island greets diners at the Marina Grill. A first-class international cuisine is available, with such specialities as Mignonettes des Gourmets and Shish Kebab. Mr. Faria was, until this year, the chef at another leading restaurant in the Island, and he is now assisted in attending to customers by his attractive Dutch-born wife, Joke.
Lunch: 12.30-3 p.m. Dinner: 7-11 p.m.
WOODVILLE
St. Saviour's Road, St. Helier. Tel. 21212. Manager: Mr. Ismo Brogi.
Chef: Hans Kubert (a German with wide Continental experience).
Head Waiter: Giacomo Pini.
English and Continental meals are served in an intimate Spanish-styled restaurant. A favourite dish amongst Island diners is the Black Forest Cake. An international range of wines are available from the cellar, and each night there is dancing to the Sophisticats.
Prices are exceptionally reasonable—lunch 12s.6d. and dinner 15s.6d.
Lunch: 12.45-2 p.m. Dinner 7-9 p.m.
St. Saviour's Road, St. Helier. Tel. 21212. Manager: Mr. Ismo Brogi.
Chef: Hans Kubert (a German with wide Continental experience).
Head Waiter: Giacomo Pini.
English and Continental meals are served in an intimate Spanish-styled restaurant. A favourite dish amongst Island diners is the Black Forest Cake. An international range of wines are available from the cellar, and each night there is dancing to the Sophisticats.
Prices are exceptionally reasonable—lunch 12s.6d. and dinner 15s.6d.
Lunch: 12.45-2 p.m. Dinner 7-9 p.m.
THE OLD COURT HOUSE
St. Aubin. Tel. 41156 Proprietor: Ronnie Ronald.
Chef: Antonio Correia (who has been at the Old Court House for seven years.).
Head Waiter: Rino.
Silver candelabras fitted with red candles on each table do much towards creating the intimate atmosphere for which this restaurant is famed. Alongside St. Aubin's Harbour, the restaurant offers a very wide range of Continental dishes and an excellent selection of sea food. There is also an extensive wine list.
Lunch: 1-2. p.m. Dinner: 7 p.m.-midnight.
St. Aubin. Tel. 41156 Proprietor: Ronnie Ronald.
Chef: Antonio Correia (who has been at the Old Court House for seven years.).
Head Waiter: Rino.
Silver candelabras fitted with red candles on each table do much towards creating the intimate atmosphere for which this restaurant is famed. Alongside St. Aubin's Harbour, the restaurant offers a very wide range of Continental dishes and an excellent selection of sea food. There is also an extensive wine list.
Lunch: 1-2. p.m. Dinner: 7 p.m.-midnight.
St. Brelade's Bay Hotel, St. Brelade. Tel. 43281.
Proprietor: D. J. Brecknell.
Chef: A. Steigenberger (he has been with the hotel for eight years).
Head Waiter: Darco Calanchi.
After dining in the hotel restaurant with its French cooking and wide range of wines, diners are recommended to move through to The Bay, Jersey's smartest night-spot and home of the "In-crowd." Swinging music is provided in the club—open from 8.30 to midnight—by The Soul-Cousins.
* THE SWIMMING POOL—where we offer membership facilities.
Open from 8 a.m.-11 p.m. May to October. Heated to a delightful 70 degrees.
Cocktail Bar with Waiter Service.
Adequate changing facilities.
Supervised by a professional life-guard. Apply for membership.
Proprietor: D. J. Brecknell.
Chef: A. Steigenberger (he has been with the hotel for eight years).
Head Waiter: Darco Calanchi.
After dining in the hotel restaurant with its French cooking and wide range of wines, diners are recommended to move through to The Bay, Jersey's smartest night-spot and home of the "In-crowd." Swinging music is provided in the club—open from 8.30 to midnight—by The Soul-Cousins.
* THE SWIMMING POOL—where we offer membership facilities.
Open from 8 a.m.-11 p.m. May to October. Heated to a delightful 70 degrees.
Cocktail Bar with Waiter Service.
Adequate changing facilities.
Supervised by a professional life-guard. Apply for membership.
THE STEAK HOUSE
Charing Cross. Tel. 30886.
Manager: Karl Heinz.
Head Waiter: Franco Ghatti.
Olde-worlde surroundings in the heart of town and a wide range of Continental foods—with the emphasis on steaks—are available at The Steak House. This year a new cold buffet and grill have been added to the excellent facilities which include selecting one's own steak by weight and having it cooked on an open charcoal grill. A new wine list has also been prepared, and diners can choose from 41 different wines.
Lunch: 12.30-3 p.m. Dinner: 6 p.m.-midnight and 1 a.m.
Charing Cross. Tel. 30886.
Manager: Karl Heinz.
Head Waiter: Franco Ghatti.
Olde-worlde surroundings in the heart of town and a wide range of Continental foods—with the emphasis on steaks—are available at The Steak House. This year a new cold buffet and grill have been added to the excellent facilities which include selecting one's own steak by weight and having it cooked on an open charcoal grill. A new wine list has also been prepared, and diners can choose from 41 different wines.
Lunch: 12.30-3 p.m. Dinner: 6 p.m.-midnight and 1 a.m.
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