Fire and Ice is an enchanting waterfront restaurant at the picturesque Blue Haven Resort on Providenciales in Turks and Caicos. The gentle ocean breeze blows through the indoor-outdoor Mediterranean restaurant, causing the airy white curtains to flow back and forth ever so softly. I particularly appreciated that jazz is always playing. My regular readers know how much I adore jazz! Open for breakfast and dinner, Fire and Ice should be on your list while on the island.
The Rose Table’s Favorite Dinner Dishes:
Cracked Conch and Sautéed Calamari Salad
This salad is a game changer. The last time I had calamari that wasn’t fried in a restaurant was when I was ten years old in Maui. I remember watching the sunset over the Pacific and loving every bite of the sautéed calamari. I prepare calamari this way at home but I never see it on a menu. At Fire and Ice I was instantly transported back to when ten year-old me first fell in love. The calamari in this salad pairs beautifully with the citrus-y dressing and lardons. This dish is not to be missed!
The gazpacho was really fun. It dances on your tongue at first – some sort of bubbles have be in this cold soup – then goes down smooth. Prawns and couscous make this far thicker than your average gazpacho. It’s a refreshing way to start a meal.
Grouper with Chorizo Crust
I should preface this by saying that I’m not a huge fan of grouper and I don’t like chorizo but for some reason I ordered this anyway and I’m so glad I did. It wasn’t at all spicy, the grouper was flaky and light, and the saffron cream sung with the risotto. Absolutely delicious with a Spanish Sauvignon Blanc.
Grilled Seafood Parillada
This is a beautiful dish full of grilled seafood, vegetables, and rice. The giant wild tiger prawns are super herby and flavorful and scallops are expertly cooked. Since everything is grilled, this Instagram-worthy dish is actually very swimsuit friendly!
A note on Cataplana: All of the locals seemed absolutely dismayed that we did not order the cataplana at Fire and Ice. The mixed seafood dish consist of giant wild tiger prawns, snapper, clams, and mussels cooked in a copper dish with a white wine and tomato broth and was recommended numerous times over. One gal even told us she eats it on her birthday. The next time I find myself on Providenciales, I’m absolutely ordering Fire and Ice’s signature dish.
Pro tip: A short jaunt from Fire and Ice, there are fire pits with comfortable couches on a pier over the ocean at Blue Haven Resort. After dinner at Fire and Ice, order a cocktail or another glass of wine and ask your waiter to light the fire pit for you. It’s a lovely way to spend an evening!
The Rose Table’s Favorite Breakfast Dishes
Lobster Eggs Benedict
It’s lobster season in Turks and Caicos, and who was I to resist fresh rock lobster? The lobster sits upon a toasted english muffin with perfectly poached eggs, hollandaise sauce, and a flower on top. It’s as gorgeous as it is well-cooked. I’m picky about my poached eggs and Fire and Ice nailed it. They also have classic eggs benedict and eggs florentine with spinach.
Banana Brioche French Toast
It’s not like me to splurge to this degree at breakfast but when in paradise, right? I couldn’t care less that this isn’t as swimsuit friendly as other options. Order it. You’re on vacation! You’ve spent hours swimming in the Caribbean! You deserve this epic dish. The brioche is so thick and sweet that you almost can’t carry on a conversation while eating it. It’s that good. My waiter called this “the best French toast on the island” and I believe him. It comes with freshly whipped cream and chocolate sauce that was as thick as maple syrup. It’s divine, particularly with a cup of coffee and view of the sea.
Staying at Blue Haven Resort soon? Read about Salt Bar and Grill next!
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Disclaimer: This article is intended to be a general resource. Any recommendations are based on personal opinion. A portion of this trip may have been compensated but opinions are my own, always. I’m not a fan of negativity so if I don’t like something, I don’t write about it.
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