Woodes Rodgers Tavern Reveals New Menu

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NASSAU, BAHAMAS – A lobster mac skillet, a perfectly balanced conch dip, tender braised short ribs, refreshing cocktails and mocktails were all the items our Denielle Miller sampled at the British Colonial’s Woodes Rodgers Tavern Restaurant.

The menu was recently unveiled to the public, and according to the hotel’s executive chef Antonio Williams, it serves more than just delicious dishes, it’s also an expression of culinary artistry.

Antonio Williams – Executive Chef, British Colonial Hotel

“All of my inspiration draws from my experiences. So some of the things we shared here today I grew up during my lunch break eating hot patty. And so part of being a chef is being able to tell your story.”

Acknowledging his team’s contributions, Williams says they took part in open discussions, cultural research and taste tests throughout the process.

He says the goal was to create a menu that takes patrons on a regional journey through a variety of flavors.

Antonio Williams – Executive Chef, British Colonial Hotel

“I have a chefs that have a creole background. And so we had an air piece that they made, the brush to finish the hot patty. So again it is a flavored Bahamian hot patty that we grow up on but it does have a creole touch at the end of it too.”

Antonio Williams – Executive Chef, British Colonial Hotel

“And are we able to get this menu everyday here at. Everyday, seven days a week here at Woodes Rodgers. 11 to 11 everyday.”