BVI Restaurant Week is positioned as a culinary draw for both the local community and visitors alike to immerse themselves in the local culinary culture and tantalise their taste buds with its flavourful cuisine and artfully prepared dishes that are offered throughout the BVI.
BVI Restaurant Week brings great excitement, as restaurants throughout Tortola anticipate this fantastic event by creating their special breakfast, lunch and dinner menus with an alluring twist. From 20th through 24th October 2026.
Participating restaurants will feature mouthwatering dishes and attractive discounts.
Elevate your dining experience during the most delectable week of the year: Restaurant Week!
This is more than just dining out; it’s a celebration of culinary creativity. From gourmet establishments to hidden gems, participate in this week-long event where restaurants will offer exclusive prix fixe menus, showcasing their finest culinary delights at unbeatable prices, on Tortola. Don’t miss this opportunity to savour extraordinary flavours!
BVI Restaurant Week is positioned as a culinary draw for both the local community and visitors alike to immerse themselves in the local culinary culture and tantalise their taste buds with its flavourful cuisine and artfully prepared dishes that are offered throughout the BVI.
BVI Restaurant Week brings great excitement, as restaurants throughout Tortola anticipate this fantastic event by creating their special breakfast, lunch and dinner menus with an alluring twist. From 20-24 October, 2026. Participating restaurants will feature mouthwatering dishes and attractive discounts.
Keep up-to-date on all BVI Food Fete events on the BVI Food Fete Facebook page
2026 PARTICIPATING RESTAURANTS
1748 Restaurant – 1-284-345-3773
Bamboushay Lounge 1-284-494-7752
Flavors of Asia 1-284-346-1434
Omar’s Dockside 1-284-440-7172
Omar’s Fusion @ the Sand Spit 1-284-345-4771
ONDE | 1-284-540-6633
Pusser’s Pub 1-284-494-3897
Pussers Landing 1-284-494-3897
Rhythm & Sands 1-284-541-9928
Sugar Mill 1-284-344-8612
Trellis Bay Market 1-284-540-1421
Trade Winds Mexican Grill 1-284-344-2661
1748 Restaurant (Long Bay Beach Resort)
APPETIZERS
Coconut Pumpkin Soup – silky coconut pumpkin soup, delicately spiced with Caribbean aromatics.
Conch Ceviche – fresh island conch, citrus-marinated with red onion, peppers, cilantro & tropical herbs.
Saltfish Fritters -lightly fried saltfish fritters with curry aioli.
SIGNATURE ENTRÉES
Creole Fried Grouper – Crispy fried grouper served with creamy plantain mash and a rich Creole sauce.
Braised Oxtail – Slow-braised oxtail in a rich Caribbean gravy, served with fried plantain & fragrant rice and peas.
Seared Sea Scallops – Pan-seared sea scallops with creamy Cajun sauce, silky mashed potatoes & seasonal succotash.
DESSERTS
Warm Spiced Bread Pudding with Rum Sauce or Key Lime Pie or Guava & Coconut Tart served à la mode with vanilla bean ice cream.
Bamboushay Lounge
STARTER
Lobster Dumplings
Coconut Shrimp
Pan-seared Scallops
Vegetable Spring Rolls
ENTREES
Pan-seared Fillet Snapper (Lemon Butter Sauce)
Mahi-mahi / Salmon
Chicken Roti
Vegetable Roti
Tenderloin
SIDES
Rice, Garden Salad or Caesar Salad, Vegetable, French Fries, Mashed Potato
DESSERT
Strawberry Cheesecake
Flavors of Asia
APPETIZER
Shrimp on the Rocks – fresh catch of BVI local shrimp cooked on literally volcanic rock with our special sauce.
ENTREE
Seafood Bento – grilled shrimp or shrimp tempura, seasoned rice, calamari salad and clams miso soup.
BEVERAGE
Glass of wine
Omar’s Dockside
SOUP
New England Fish Chowder
APPETIZERS
Jalapeño Calamari – served with thousand island dressing & marinara sauce
MAIN COURSE
Thai green chicken curry served with jeera rice and 1 paratha bread.
Pan-Seared Mahi – choice of caper butter sauce or garlic butter herb sauce
served with stuffed baked potato & waldorf salad.
Omar’s Sandspit
SOUP
New England Fish Chowder
APPETIZERS
Jalapeño Calamari – served with thousand island dressing & marinara sauce
MAIN COURSE
Thai green chicken curry served with jeera rice and 1 paratha bread.
Pan-Seared Mahi – choice of caper butter sauce or garlic butter herb sauce
served with stuffed baked potato & waldorf salad.
ONDE
ANTIPASTI
Carpaccio Toscano Slices of raw beef, Parmigiano-Reggiano, arugula, lemon citronette
PASTA
Tagliatelle Ragu Bolognese Beef and pork ragu, tomato sauce
DOLCI
Crème Brulee Cream, caramelized sugar
Pusser’s Pub (Road Town)
APPETIZER
Crusted Fungi Fish Balls – crispy on the outside, tender on the inside. Seasoned local fish coated in a golden cornmeal fungi crust, served with our signature house mayonnaise dip
ENTRÉE
Whole Fried Red Snapper – paired with mofongo (mashed green plantains with garlic and pork crackling/chicharron), served alongside a savory Creole sauce, sliced red onions, grilled zucchini and yellow squash, and fresh lemon wedges
DESSERT
Rum-Flameed Crème Brulee – rich vanilla bean custard with a crisp, caramelized sugar crust, ignited tableside with dark rum for a warm, aromatic finish. Served with fresh seasonal berries and mint.
Pusser’s Landing (Soper’s Hole)
APPETIZER
Wedge Salad – iceberg lettuce with blue cheese dressing top with bacon, tomatoes and crumble blue cheese
ENTRÉE
Coconut Crusted Fish – coconut encrusted snapper top with mango salsa accompanied with rice and vegetables
Rhythm and Sands
APPETIZER (choice of 1)
Trio-cheese Wonton – crispy golden wontons filled with a rich, creamy blend of three cheeses served with sweet and sour dip.
Street Style Corn-Strips – corn cut into rib-style strips, tossed in Cajun butter, drizzled with mayo-tabasco sauce, and sour cream, & ranch, then topped with bacon bits.
MAINS (Choice of 1)
Oven-Baked Whole Snapper -fresh whole snapper, oven-baked to perfection with fragrance herbs, garlic, and citrus, served with roasted potatoes, tomatoes, and sautéed seasonal greens.
Chicken Parmesan – crispy herb-breaded chicken breast, deep-fried to golden perfection and topped with rich tomato sauce and melted mozzarella & parmesan cheese. Served with spaghetti pasta in our classic
marinara sauce.
Braised Short Ribs – tender, slow-braised beef short ribs served over a bed of creamy mashed potatoes, accompanied by seasonal vegetables and finished with a rich, savory pan.
DESSERT
Brownie & Vanilla Gelato – brownie topped with creamy vanilla gelato and finished with a decadent drizzle of rich
chocolate syrup.
BEVERAGES (choice of 1)
Cherry Bomb Margarita – tequila, lime juice, cherry syrup, and cream of coconut with garnish of cherry and
dehydrated lime.
Grand Slam Cocktail – Chambord, vodka, lemonade with garnish of melon/honey dew balls.
Sugar Mill
APPETIZER
Soup Du Jour, Les Escargots, Conch Fritters, Spinach and Goats Cheese Salad with caramelised walnuts ,Chicken Liver Pate with toast and chutney.
MAINS
Beef Short Ribs – Slow cooked, braised in their own gravy.
Beef Stroganoff – Filet mignon in a sour cream, shallots and mushroom sauce
Chicken Roulade – tender chicken breast stuff with spinach, cheese & breaded
Sugar Mill Fish Pie – local fish and seafood in a creamy wine sauce, topped with puff pastry or creamy mash
Steak and Ale Pie – topped with puff pastry
Bang Bang Shrimp – shrimp in panko breadcrumbs with spicy dip
Chicken & Mushroom Pie – with truffle gravy.
Above dishes served with choice of rice, steak fries, pasta or potatoes of the day or Mediterranean pasta.
DESSERT
Key Lime Pie or Banana Bread Pudding or 3 Scoops of Ice Cream
Tradewinds Mexican Grill
APPETIZER
Chips & Guacamole
Chips & Pico De Gallo
Mexican Chicken Soup
MAINS
Fried Fish Taco (Local Snapper Whole Fish)
Sizzling Plates (price varies depending on choice) chicken, steak, salmon, shrimp.
Al Pastor Tacos
DESSERTS
Churros or Tradewinds Tiramisu
Trellis Bay Market
APPETIZERS
Teriyaki Shrimp Lollipop
Sticky Wings (Lemon Pepper, Honey BBQ, Dry, Jerk)
MAINS
Blackened Lamb
Jerk Pasta
Jerk Conch
Tamarind Glazed Pork Chops
Trellis Salmon (Garlic Butter or Cream Sauce)
DESSERTS
Trellis Ice Cream Pie or Da Best Cheesecake
