SHOOTERS

            The first time I walked into Shooters, I was less than impressed.  It seemed dark and sleazy, like one of those places where disreputable characters hang out.  I hurried through, not inclined to return again.  But a few months ago, I read they’d gotten a quality Chef, and Luc said there was a local carver sculpting the wood columns, and work was going on.  Still, I was reluctant, but over the phone, the owner said come, talk to Harrison; things are changing.  The bar is still prominent, but the dining area has been upgraded.  Tables are dressed in cloths of amethyst color accents over white, fresh flower centerpieces, and colorful red napkins folded and posed in the glasses.  Shiny white ceiling panels brighten and give more openness.  The wood columns are nicely carved waiting only a touch of varnish.  The Blackboard announced Oysters, Fresh Tuna, Wet and Wild Steak, and Pork Chops with Whiskey sauce – a more auspicious second impression.

            Harrison, Restaurant Manager, and James Kalomat, Chef, each with 20 years experience in Hospitality and Restaurant fields, now 3 months at Shooters, are working to uplift the dining experience using their skills gained from some of the nicer Port Villa resorts and P&O Cruise Line (Harrison).  In about a month, many new menu items will be added, some already popular as Blackboard specials. Notably, a whole new line in the Surf and Turf category (2150-1150vt) - steaks: stuffed with oysters, topped with creamy garlic seafood, or prawns hollandaise, or prawns citrus. Coconut Crumbed Chicken (1950vt).  Veal Pocket stuffed with Rice nuts and dried fruit in a spicy Masala curry (1950vt). Lamb shank marinated with wine and honey mustard (2150vt). Lobster, Mornay, Thermidor, or Brazilian (3500vt), and for the guilty, an Atkins Lo Carb plate: 3 seafoods and healthful veggies (1950vt)…etc.  We chose from the Blackboard.  Luc’s Mornay ni-Vanuatu Oysters pleased him.  Our main plates were copious with pleasing presentation.  The Tuna steak was a whole cross-section, not a tiny quarter portion.  My two Pork Chops were large, lean, flavorfully seared outside, and not too dry inside.  Our server, Waina, attractive and smiling, completing her practical for the Hotellry School, was more a pro than many seasoned servers we’ve encountered. Attentive and bright, she remembered details, asked relevant questions, and was there when needed.  A few minuses about the evening: dessert arrived with melted ice cream, musician, Betio, did not show (this could have been + or -, who knows), and after about 9pm the house music got very loud.  Normally, dinner tables are cleared out and dancing starts around 10:30 with DJ disco from midnight.

            The bar/Pub/disco scene is still a major force at Shooters. Cafeteria-style quick meals for cheap (300-450vt), Pizza, Salad, Pasta (1350-1550vt), Breakfast, Lunch and Dinner everyday starting at 9am. Live entertainment every night. Discounts for groups of 20-50.  They’re trying to do it all.  Can all this co-exist successfully??  Only by trying it can you decide. Phone: 23366 or 52602.