Cyann is a restaurant that serves Sushi during the lunch hours. We were thwarted in our first attempt to eat there as they had a private function. This time we were successful. Gavin met us at the door with a smile and gin trivia. The gin stories started while we sat at the bar waiting for our table to be set up. Gavin is from the island of Mauritius just off of Madagascar. He was working his third day at the resort, lucky for us because he was a delight. We also met Mac the sommelier whose real name is Macaulay ( from the movie guy). It turns out that they have guest chefs come to the resort. The guest chef was Eric Tiacana, who had won third place at a world sushi competition. He knew his way around a tasty fish. It was also his last day here. When we met earlier in the week with our butler, Asumani, we had already researched where we wanted to eat and when. So we had reservations for the week and the Lobster fest at Helios was tonight. We each had a dip of the liquor for happy hour, wine for me and local beer for Leslie. It was no surprise that I had a bit of trouble navigating the buggy to Helios. I blame this on the true darkness that descends upon islands in the evening, since a single glass of wine does not explain it. The dinner was over the top. Our server was Genevieve again, yippie! We got to know her a bit more. She is from Mumbai, engaged and excited about getting married in January. The lobsters were from the US and since they had no claws we surmised that they were Florida lobsters. We laughed that we had to travel three quarters of the way around the world to find someone that can cook a Florida lobster correctly. Another highlight of this dinner was the fish soup. The chef told us he makes a stock for four hours and then adds the cream and a roux to thicken. Then he adds green lipped muscles and fresh local fish. So good and so much. We estimated the lobsters to be 1.5 to 2 pounds each.
We are the blue dot and Mauritius
A snail from these islands
Funky blooms
Gavin
King Mackerel
Spicy tuna roll
Red Snapper with citrus yuzu
Not sushi, do not eat
Celebrity Chef Eric
Lobster Anticipation
Genny and Leslie
A whole lot of flame cooked lobsters
The chef, Asanka, is from Sri Lanka
Cudos to the chef
The zig zag at the left is the switchbacks and bottom right is my navigational error. But still on time for our 7 PM reservations
