Scilly Cay, Anguilla


Scilly CayScilly Cay is a restaurant, it’s an island, it’s a restaurant found on a private coral island found off the coast of Anguilla, right off the coast from the village of Island Harbour. This location makes a nice day trip from Anguilla, with space to swim and snorkel. Scilly Cay is home to a dining establishment owned and operated by Sandra and Eudoxie Wallace. The restaurant is the only thing on the island, which gives you some idea of the size. Electricity is not available on Scilly Cay, so you can rest assured everything you eat is grilled and super fresh. That also means that air-conditioner is non-existent and all dining is done as it should be – outdoors. For a real treat, make the trip on Wednesday or Sunday for the Live Music!

Hours

Wednesday, Friday and Sunday 11 a.m. to 5 p.m.

Costs

Entrees start at $25.

Getting There & Around

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To make the trip to Scilly Cay, take the boat that travels between the island and the cay throughout the day. Look for the sign in Island Harbor and wait at the end of the dock. I hear tell that if the boat isn’t around, you should just waive at the island.

The Recipe

Anguilla LobsterI’m not sure how authentic it is, but those of you who fall in love with the cuisine on Scilly Cay need not leave it in the Caribbean. Following is the recipe for the Scilly Cay Grilling Sauce, according to fiery-foods.com:

* 2 teaspoons olive oil
* 1 clove garlic, chopped
* ½ cup orange marmalade
* 1 cup orange juice
* 1 teaspoon Dijon mustard
* 1 teaspoon dried tarragon
* 1/4 teaspoon curry powder
* 1 tablespoon ground dry roasted peanuts
* 2 tablespoons Scotch bonnet or habanero hot sauce
* 1/4 teaspoon freshly ground black pepper
* 2 thick fish steaks, such as shark or tuna

In a sauce pan, heat the olive oil and saute the garlic. Add the remaining sauce ingredients and cook over medium heat until the sauce thickens, about 10 minutes. Transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate if not using it immediately.

Add wood chips (such as pecan or mesquite) to the grill fire. Brush the sauce over the steaks and place them on the grill. Keep brushing the steaks with the sauce until they are done. The time will vary according to the heat of the fire, the thickness of the steaks, and their proximity to the fire. Try not to turn the steaks more than twice.

Yield: 2 servings

Heat Scale: Medium