Shacky Chic

Thanks to an invite extended from Liz of Pereira Tours, I recently joined her with some of her clients to enjoy a drink at Salt Plage, located on the Southeast Peninsula. Up until now, I'd only seen the restaurant, self-described as "barefoot sophistication," from the sea or during the day when it's closed, so this was going to be a treat.

The restaurant opened in 2014 and is part of the Christophe Harbour marina & resort development on the Southeast Peninsula. It's got a dock so you can land your dinghy by sea, whether your boat is in the marina or anchored out in White House Bay, or you can arrive by car via a 15-25 minute scenic drive if you're coming from Basseterre or Frigate Bay.

In order to understand why they designed Salt Plage this way, it helps to know a little history. From the 1800s to early 1900s, this site was part of the Flemings and Salt Pond-Grape Tree Bottom sugar estates. In the 1940s, Dr. Arthur Wilkin, a local dentist, bought the two failing plantations and spent his retirement there, keeping animals, planting coconuts, and mining the nearby salt ponds for salt, which he shipped from a dock in Whitehouse Bay - the site Salt Page now occupies. Until the late 1980s, the Southeast Peninsula could only be accessed by boat, so you can imagine how tough it would have been to live and/or do business there. Not anymore!

 

Salt Plage not only incorporates the foundation of the former salt warehouse, but also includes some equipment and exterior/interior materials from the now defunct Sugar Factory, located in Basseterre. Now that's what I call recycling.

You name a seating option, and they've got it, giving you plenty of opportunities for selfies.

Seriously, what's not to like?

While we were there, we got doused by a fast-moving rain shower. Everyone ran for cover. Note: The sail canopies are not waterproof.

 

 

And then, once the tables & chairs were squeegeed off, it was like nothing happened. Yep, that's life in the islands.

They have a limited but eclectic menu for munchies (that didn't quite match the online menu, but you get the idea). Prices are more on par with those in the U.S. than on St. Kitts, but you're paying for an experience, so know you're treating yourself and enjoy it. They do have a happy hour from Wed to Sat from 6:30pm to 8pm with $1 off local beers and selected cocktails, so if money's tight, you can still come down and enjoy the South Beach vibe until they close at 10pm.

Salt Plage has a pig roast on Sundays, accompanied by music from the band J'Nysis. Luckily for my vegetarian sensibilities the poor sow was not out in the open, spinning over a spit with an apple in its mouth; the meal is served buffet style. If your heart is set on the pig roast and the many interesting side dishes, get there early because although the buffet is available from 4pm to 8pm, the profferred caveat is "until finished." When it's gone; it's gone, and the place was hopping. You might also want to arrive early enough in order to obtain seating away from the speakers - just about every bar/restaurant on the island sets the music (live or otherwise) about 1 to 2 notches too loud - you learn to resign yourself to it and go with the flow.

To me, the best part was at dusk when all the funky lighting, from torches to cubes, came on.

Aren't on island? Here's a video to hold you over while you make your reservations.

Open Wed-Sun, 4pm to 10pm
869-466-7221
Facebook Page
breye_mata@christopheharbour.com