'Bistronomy' is best described as taking the finest quality ingredients to create contemporary comfort food using highly disciplined classical techniques. It is this term that aptly describes the latest hit by husband and wife duo, Larry & Michelle Rogers. Set in a stunning marina, Dockside embodies the quintessential essence of bistronomy with its organic uber-modern chic that blends seamlessly with the relaxed edge of water feel, while still retaining an elusive air of cosmopolitan sophistication.  

CHEF LARRY ROGERS

Larry Rogers is a Barbadian born, chef restauranteur. Having spent many years working in the USA, UK and New Zealand, he returned to Barbados and launched some of the island's most iconic restaurants including Cin Cin by the Sea, La Terra, Olives Bar & Bistro and Primo Bar & Bistro, elevating the standard of Barbadian food and service to world class. ​

He remains stoically faithful to his wide range of devotees always delivering on his promise of “no compromise on quality” focussing on his unique style of combining flavours using the freshest of ingredients married with a distinctly local flair, which has secured him a well-deserved place among the culinary elite.

SOME OF OUR FAVOURITES-

HEIRLOOM BEETS, FRESH FIG & GOATS CHEESE

Heirloom beets, goat cheese, fresh figs, toasted pine nuts, orange segments, microgreens in a balsamic glaze​ - 38

GRILLED OCTOPUS & SCORCHED CAPERS

Grilled octopus, Romesco, bacon & chive warm potato salad, cherry tomatoes, scorched capers & rocket - 45   

VEAL MILANAISE

Veal Milanaise, picatta butter, sautéed späetzle with red onion, zucchini & parmesan - 75               

SLOW BRAISED SHORT RIB

Slow braised short rib on creamy leek, pumpkin & potato ragout, steamed greens, sticky jus - 85                                    





​BURRATA WITH CROSTINI, COMPOTE, FONDUE & PESTO

Burrata mozzarella, fresh fig compote, spiced tomato fondue, nutty basil pesto & grilled crostini - 40        

OXTAIL & PORCHINI RAGU PAPPARDELLE

Oxtail & porcini ragu pappardelle with ricotta, cherry tomatoes & gremolata in a sticky reduction - 40  

PAN SEARED SCALLOPS

Pan seared scallops on a leek, roast garlic & potato puree, curried lentil cassoulet, wilted leaves - 85    ​

GOLDEN RIDGE CHICKEN BREAST

Chicken breast pan roasted with Provençal vegetables, black olives, roasted Parisienne potatoes, thyme jus - 65  ​                                                                                  

PRIVATE DINING

Dockside at 13/59 offers a fully air-conditioned private dining room that seats 14 people. It is ideal for intimate parties, celebrations, business lunches and conferences. You can select from the main menu, or, if you prefer, our team can create a fixed price set menu specifically tailored to your event. To find out more, please click to email us.