Swooping in with a New Menu – Q & A with The Dove
- January 21st, 2015
- in Lifestyle
Interview with The Dove Owner Scott Hart by Stephen L France
Photography by SkyVisions VI
Being listed in Conde Nast Traveller UK’s 2014 Best of the Caribbean is certainly a prestigious award to achieve for ‘places to eat.’ With the publication’s high reputation, any awardee is obliged to maintain a level of eminence, which explains why BVI’s The Dove Restaurant—who won this grand accomplishment—continue to evolve.
Following another recent achievement in Caribbean Journal’s Top 50 Restaurants in January, The Dove’s latest update is the introduction of their new chef, and an innovative menu for 2015 that will most certainly entice residents and visitors alike.
Who is The Dove’s new chef and what is his background?
His name is Joshua Campbell and he is native of Cincinnati, Ohio, USA. He graduated from the Florida Culinary Institute in West Palm Beach, Florida. He was chef de cuisine for 11 Maple Street, a top restaurant rated by Zagat. He then accepted a position as executive chef at the Dunmore Beach Club on Harbour Island, Bahamas, an Andrew Harper ‘Hideaway Report’ Best Boutique Hotel.
During an educational trip to Thailand, he obtained an advanced professional cooking degree from the Royal Thai Culinary Academy in Bangsaen. He accepted the position of director of cuisine for the prestigious five-star restaurant, Graycliff in Nassau, Bahamas. He was honoured to serve not only celebrities, but royalty, alike.
From there, he moved back home to Cincinnati and opened his own restaurant, Mayberry, which served his own brand of grassroots American cuisine for five years.
His emphasis since moving to the Dove this season has been to source as much local ingredients as possible, bringing out the natural, beautiful flavour of the island using global techniques. Chef Joshua also brought his Sous Chef Cameron Serrins with him from Cincinnati.
Has the new chef accomplished any notable awards?
Best Burger Cincinnati Magazine
Best Salad Cincinnati Magazine
Best Guilty Pleasure Cincinnati Magazine
Best Of Citybeat Magazine
What can we look forward to on the new lunch menu?
Focus on fresh local ingredients. It’s a little less formal than our dinner menu; good selection of salads and sandwiches available quickly. The Anegada Lobster Roll and Fried Chicken Bahn Mi sandwiches have been hugely successful as well as our signature Burger.
What can we expect with the new dinner menu?
We have a very strong kitchen team that combines a wealth of local and international knowledge. This year in particular, we’ve worked really hard to partner with as many local farmers and fishermen as possible. We want to showcase local flavours as well as ingredients on our menu. The goal is to be honest to our location and provide the diner with the best quality food that we can source – the fresher the food the better the dish.
We are of course still making everything that we serve from scratch and using the skill set of our kitchen to elevate the ingredients to the highest standard.
What will the new dining space provide for new and regular patrons of The Dove?
The new dining space allows us to cater to private parties a lot better. The new air-conditioned space offers 24 seats with a small bar and adjacent patio that can seat another 16. The dining room has the same elegant feel that the main dining room has while also offering an ocean view. Larger groups—office parties, boat crews, birthdays—have loved having their own room and we can easily adapt it to whatever needs are presented.
We’ve cleared all the tables out after dinner to provide a dance floor; we’ve even had legal teams in with big court cases that have turned the space into a lunch/meeting room with printers and presentation space.
Concluding, it’s obvious that The Dove’s continued success will gain further momentum as they are tending to the strong demand of the present that calls for local ingredients for a more traditional, authentic BVI experience. Reviewing the new menu, there are many dishes that are sure to serve a wide range of tastes.
Sample Items from the New Dinner Menu!
Grilled Jerk Yellow Fin Tuna
With plantain sweet potato cake, bok choy, sweet & sour eggplant
Local Strawberry Grouper
With saffron couscous, nicoise olives, green beans, bagna cauda
Local Curry Pork
With black sesame steamed buns, pineapple cucumber kimchi
Wagyu Kobe Beef
With Roasted Bone Marrow, Bread Fruit Galette, Truffle Butter Asparagus and Papaya Mustard
Ziggy Farms (Tortola) Duck Breast
With Persimmon, Peter Island Honey and Heirloom Carrot Salad
With Anegada lobster, English peas, Parmigiano-Reggiano, lobster cream