By ANGELO ARMBRISTER

Freeport News Reporter

angelo@nasguard.com

As Grand Bahama's tourism sector continues to reel from the current global economic challenges, the Our Lucaya Resort is taking new measures to appeal to the needs of the changing market.

One such measure was introduced to a select group of clients last week at the Iries restaurant, which recently revamped its entire menu to satisfy the request of visitors to have a Bahamian dining option at the hotel.

Earnestine Moxyz, public relations director at the resort, explained that Our Lucaya has a total of 13 restaurants and bars, which cover various international cuisine ranging from Caribbean to Asian inspired dining.

"However, we have gotten a lot of feedback from our international visitors as well as our locals that there should be a Bahamian restaurant at the resort," explained Moxyz.

"We looked into that and decided that the best place to have a Bahamian restaurant would be Iries because it was originally a Caribbean restaurant and so what we did was took some of the old Iries and merged it with the new to get our very Bahamian Caribbean inspired menu."

The new menu, she shared, includes many Bahamian classics such as peas and rice, conch and fish with a modern fine dining twist that are married "exceptionally well" to produce several flavourful, pallet pleasing and visually outstanding dishes.

"We have ox tail, chicken, all of the seafoods like; grouper, lobster conch but they are prepared in a gourmet fashion, so it's gourmet Bahamian dining," explained Moxyz.

"And the atmosphere, I must say, is casual but elegant with a very relaxed pace... Like the name, when you come to Iries you'll feel carefree and happy. Our Executive Chef is Dwayne Cleare, who has been with the hotel since its inception was really the mastermind behind this new menu," she said.

"He worked along with our Food and Beverage Manager Nick Mecca, as well as some of our other chefs to put the menu together," she explain-ed adding that all of the chefs at Our Lucaya are Bahamian and "a very talented group."

Cleare, she said, has a strong belief in using all things Bahamian and it showed in the dishes and also the table décor.

Pointing out that Our Lucaya does not only cater to visitors, Moxyz said that in the interest of maintaining business in an unstable market, the resort is also doing what it can to attract locals patronage.

"We've been doing quite a bit of promotions, not just with food and beverage but also with our hotel specials, including special room rates for Bahamians, as well as some wonderful spa packages and we've also created a special rate for local golfers and this is just a part of that," she said.

Another initiative being undertaken, she said, is the introduction of specially hosted dinners and events to announce new promotions and activities at the resort, like was done at Iries.

Pointing out that Iries was not one of the property's more popular dining options among locals, Moxyz said it was chosen for the first dinner special to get the word out about the wonderful dining at exceptional prices available there.

"A lot of Grand Bahamians would be familiar with perhaps Willie Broadleaf which is our buffet restaurant that we utilize specifically for themed events like Mother's day, Valentine's and similar events. A lot of locals are also familiar with our Asian restaurant China Beach, but, very few persons are familiar with Iries restaurant," she said.

Moxyz then extended an invitation to any interested person in sampling the new menu at Iries, which opens for dinner from 6 p.m. – 10 p.m. on Thursdays, Fridays, Sundays and Mondays.

The restaurant opened in 2000 and is manned by a staff of 18.