Turks and Caicos: Coyaba (April 2015)

My spouse and I dined at Coyaba for dinner on a Friday evening in late April 2015. About one month prior to our arrival, we requested a reservation via email, and the restaurant responded promptly with a confirmation. Coyaba is located in Grace Bay at the Caribbean Paradise Inn, which was a 10-minute (0.5-mile) walk on lighted and paved sidewalks from our hotel, the Seven Stars Resort. Coyaba is open for dinner only, every evening except Tuesday. Coyaba is a Fodors choice restaurant. The restaurant accepts credit cards as payment. It offers semi-indoor and outdoor dining - there are no truly indoor tables at this restaurant, but there are some tables located beneath a covered roof adjacent to the bar (circulating fans keep the air moving). The remainder of the tables are spread throughout the garden, positioned beneath palm trees and amidst tropical foliage and strings of lights. Coyaba has no official dress code; however, most patrons sported resort casual wear (for example, most men wore Bermuda-type dress shorts and collared Polo-type shirts). We ordered two appetizers: the kale / seaweed salad (a huge portion of seaweed salad surrounded by crispy kale) and the scallops (served cold and cut into bite-sized pieces, accented with seaweed salad and caviar and served on actual scallop shells), and then we shared one entrée (the tandoori mahi mahi with coconut curry sauce and jasmine rice), and finished our meal by sharing one dessert (the sticky toffee pudding). Prior to our meal, the waiter delivered a glass filled with pita triangles and crudité (one celery stalk, one carrot stick, and a toothpick that held one grape tomato, and one green olive); the bottom of the glass held a white dip-like substance similar to a sweet liquidy butter. The food was tasty, and the service was good (many staff members work together to wait on each table). We enjoyed our evening at Coyaba and feel that it is a good fine-dining choice
in Grace Bay.