Bliss Restaurant & Bar

I just felt compelled to write this review of this wonder restaurant, My wife and I stayed at the Airport Hilton the night before going to Antigua. Bliss is Bliss to the extreme. When we first approached the restaurant located just off the main lobby we meet Executive Chef Robert Davey and he was so welcoming and personable. He invited us in and told us if there was any thing we needed just to ask! We were led to a nice quiet table by the window where were meet by our server right away ordered drinks and were given the menu's. We were told by the server to take our time and relax as he explained the menu. After ordering our courses the Chef came to our table and gave us a little bit of his history and asked what we had ordered, his reply was "excellent choice's. Lynda ordered Smoked Salmon, Micro greens, chive oil with apple fennel slaw and I ordered the Grilled Calamari with Arugula, Roma tomato and lemon caper vinaigrette as our starters. When it arrived at the table it was candy to the eyes and an explosion of flavour to the pallet. After our first courses were finished the Chef once again came by our table asking how it was and we were very happy to tell him that it was excellent and it was! For our entree's Lynda ordered Herb Crusted Sirloin of Lamb, zucchini caponada with Velpolicella Lamb Jus. I ordered Osso Bucco, Red wine braised Veal shank, creamy Polenta, roasted root vegetables and pan Jus. Need less to say WOW! It was Master full in it's presentation bursting in complex flavour's and textures. We excepted the suggested wines for each course and they were paired perfectly. During our main course the Chef once again approached us for our opinion and we gave him thumbs up! He then to told us he was sending us something special for dessert OK! It was wonderful. All in all this was a wonderful dining experience and would defiantly return.