PARADISE COVE RESORT RESTAURANT AND BAR

            We never imagined that way out here on the Northwestern side of Pango peninsula, after a jostling ride on a bush road, there could appear, a well-kept cozy, secluded resort with 10 generously sized thatched bungalows nestled among lawns and gardens.  Funny, how in compact Port Vila, we call 7km distance “way out here”!  We followed the red-tiled path down the slope and found the most immense Coolie hat-shaped thatched structure built the native way with timber and vines. This is the Bar/ Restaurant/ Lounge area, and just next to it is small but refreshing-looking pool.  A smaller, more intimate annex restaurant sits next to the sea.  We were greeted by Marcello and Fabio, two members of a partnership of principally Italian owners.

            While Luc sipped a Paradise Sunset and I, a Sori Tu Mas (a colorful, green Midori colada), we studied the menu, which has a decidedly Italian flavor, even the titles in Italian.  Antipastos: (650-900vt) soups, carpaccios, etc, (1200-1500vt) prawns and lobster.  Primi piatti di Pasta: (1300-1700vt) the forte of the house; there are several spaghettis including authentic Carbonara and “Sea and Mountain” featuring squid, baby octopus, fish, mushroom, eggplant, and capsicum, a house Lasagna, and handmade Talgliatelle al Ragu (bolognaise sauce). Marcello’s description of Pennette – 3 Fromaggi swayed me.  Piatti de Carne: (1600-2050vt) classic meat choices. Piatti di Pesce: (1850-1950vt) Fish, and (2100-3000vt) Fruti del Mare, some, enticingly Italian such as Scallops cooked in Red Martini sauce, and (when available) Amoricaine Lobster done with fresh tomato, onion, garlic, parsley, and cognac. “Tonight we have tuna! Try it with Sauce Daniella, a creamy vanilla sauce.”  Luc’s choice was made.  The starters, Smoked Marlin Carpaccio, and Prawn Delight, had no need of heavy embellishments.  They simply let the smoky flavor of the Marlin and natural sweetness of the prawns and pure flavor of the brilliant green al dente celery speak for themselves.  By contrast, the sauces of the mains were the force of the dishes.  A diverse triplet of cheeses: bleu, a creamy soft, and a dry aged Parmesan harmonized perfectly into a rich, rich sauce over the pasta.  Vanilla with fish may sound quite strange, but Luc exclaimed it delicious. Excitedly anticipating, a real Italian Tiramisu for dessert, we were devastated as our server, Jean Paul reported, “None tonight”.  A rich, dark bittersweet Chocolate Mousse, and a Raspberry Hill (Local bush raspberries, over ice cream on a bed of biscuit and almond crumbs) consoled our sorrow.

            Though it is a bit of a drive on an unsealed road, if you call, they can arrange transport from Port Vila.  Residents enjoy making a get-away day out here, snorkeling the calm waters, paddling kayaks, lounging around the pool in a cool, green, shaded setting, and enjoying a leisurely lunch or dinner with an Italian flair.  With a grand maximum of only 26 guests when fully booked, it’s a beautiful escape from the throngs. Open 7 days a week for lunch, dinner, and mid-afternoon burgers and snacks.  Phone: 22608