The St. George’s ClubGriffins Bistro & Bar – The Chef’s Table

By Belcario Thomas, December 2014

The Griffin’s Bistro and Bar experience, located within the UNESCO area is a St. George’s Club eatery providing a world class culinary adventure that may just be the highlight of your trip. We suggest that you book a Chef’s Table with Chef Piero Casalicchio. Casalicchio started out in the fashion industry, enjoying a 30 year career creating exceptional fabrics for master designers such as Halston, Oscar De La Renta and Bill Blass but was always a cook at heart. Following his passion for food, Chef Piero went on to open 26 restaurants, sold them in 2009 and in 2011 became aware of an opportunity to work in paradise, leading the team at Griffin’s and their sister summer restaurant The Beach House at Fort St. Catherine, also located in St. George’s.

My Chef’s Table experience was on a blustery evening, soon made much warmer with the soothing live local entertainment of resident pianist James and a pre-dinner signature Single Malt Whisky in their very comfy, couch-filled Somer’s Lounge & Bar, adjacent to the main dining room. The view from up high on the hillside overlooks St. George’s harbor and is breathtakingly beautiful, though it’s a view soon somewhat forgotten when the artisan plates of food start appearing before me. With explanations of each dish by the man himself and his well spoken sommelier, dishes are paired with old grape wines tied to natural aromas. The Chef’s Table philosophy by Chef Piero is to maintain challenges and experiment with local produce. 5 courses, 5 wines, all enjoyed with a lovely couple of St. George’s Club Members from Connecticut on their 15th annual return visit, made for one of the most memorable foodie evenings ever. Some of the dish highlights included Halibut cheeks seared with honey chilly peppers, lemon-lime and a winter salsa with local fruits and vegetables. The Egg Ravioli was a table pleaser, a thin pasta filled with goat cheese, parmesan, egg yolk, nutmeg finished with butter and rubbed sage, presented with artisan flair. The Fillet Mignon, herb-crusted with rosemary, was served simply with boiled potatoes, extra virgin cold pressed olive oil and natural sea salt. Dessert was amazing and I wouldn’t do justice in trying to explain it. You’ll have to try it for yourself! Our wine pairings, a Barbera, a Trebbiano and a Primitivo came from the north and south of Italy.

Open for lunch, dinner, special events and catering. TripAdvisor ranks the restaurant highly, with rave reviews of their Chef’s Table experience.


The St. George’s Club

6 Rose Hill, St. George’s

441 297 1200


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