Wall House Restaurant is CLOSED
Wall House Restaurant - La Pointe - Gustavia - 97133
Tel. : (+59) 05 90 27 71 83 - Fax : (+59) 05 90 27 69 43
Open all year - Closed Sundays
Lunch from 12.00p.m. to 2.30p.m. - Dinner from 7.00p.m. to 10.00p.m.
"A diverse menu offers something irresistible for everyone, accompanied by an eclectic choice of fine wines." - New Jetsetters Magazine -
Located on the water's edge in Gustavia, The Wall House Restaurant invites you to experience some of the finest food in St. Barts.
The Chef creates classic French cuisine infused with Asian and American influences, which is paired with fine wine from our extensive wine list of more than 250 wines.
Guests can also enjoy a selection of fine steaks.
We are open daily for lunch and dinner, all year round. Visit our Facebook page for daily lunch and dinner specials.
We look forward to seeing you on your next visit.
Bernard and Julian Tatin
A passion from Father to Son
In September 2009, Bernard celebrated 43 years of first class, loyal service to the restaurant profession, at every level….. Twenty years ago, after gaining considerable experience of working in a gastronomic restaurant at l’Auberge du Père Bise, and as the director of the Guy Savoy, 3 Michelin Star restaurant, this dedicated restauranteur, known for his generosity, decided to set up his own business. He was, therefore, able to discover many different culinary concepts before embarking on his venture at The Wall House, five years ago.
"My final goal is to celebrate my half century in the restaurant profession, here on Saint Barts, before passing on the business."
A very different path was taken by this other self-taught restauranteur. After completing a business management course, his adventurous soul led him to travel. He spent three years in Scotland and then two as the director of La Voile restaurant, one of the best French restaurants in Boston, U.S.A. This gave him a good understanding of American and English clientele, which is a great advantage for The Wall House, where he began working in Fall 2009, to give a strong helping-hand to his Father.
"We practice a stimulating and all-absorbing profession. There are very few roles like ours, where selling happiness receives a great investment return, a radiant smile!"
Review from Travel Pro:
This is a place you'll want to return to often. Not only is the food inspirational, but the atmosphere and general ambiance are inviting. We noticed that even the guy cleaning the floors (using familiar Rubbermaid mop buckets) was dressed as a server, and though he was embarassed to be seen cleaning a spill outside the kitchen, warmly greeted us and was able to answer our questions regarding the menu. Clearly a family operation. The gazpacho with basil foam was amazing, as was the cheese croquettes. Be sure to try the ceviche and the tuna tartare - both with unique hints of some secret family recipe. And be sure to save room for homemade deserts - all made in house.
"Each wine is like a journey. Please join us!
A journey throughout France’s wine regions with its infinite nuances,
A journey among vintages, grape varieties, colors, styles...
A journey for the mind and the senses.
Pairing food with wine is simply a matter of pleasure.
Be curious and be guided by our advice… and your desires
Sweet and sour, bitter-sweet, fruit and spices - we enjoy playing
with flavors, textures and aromas."
Gazpacho, with a basil foam and thyme crostini
Lobster and Sweet Potato Bisque
Goat’s Cheese Croquettes, with a salad of walnuts and bacon, dressed in a honey vinaigrette
Mahi-Mahi Ceviche, with citrus fruit
Tuna Tataki, with a spicy sweet and sour vinaigrette
Lobster and Mango Salad, with cilantro and ginger
Homemade Gnocchi à la Parisienne, with a pesto sauce
Beef Carpaccio, with Parmesan shavings, drizzled in olive oil
Homemade Foie Gras Terrine, with an apricot and lavender chutney
Tuna Tataki, served with Thaï noodles, wakame and a spicy sweet and sour vinaigrette
Fillet of Salmon, served with mashed potatoes, salad leaves and a lemon and olive oil sauce
Local Mahi-Mahi accompanied by a trio of fragrant rice with scallions, and a beurre blanc sauce with lime and ginger
Fresh Local Lobster, served with mashed potatoes, salad leaves and a lemon and olive oil sauce
Chicken Ballotine, stuffed with mushrooms and served with mashed potatoes
Duck Breast, roasted with lavender and honey, and served with confit potatoes and salad leaves
Lamb Chops, accompanied by a bulgur wheat pilaf with raisins, sundried tomatoes and a Madeira wine sauce
THE SWEET CORNER
Trolley of Homemade Desserts
Ice Cream and Sorbets (3 scoops)