Created by Mustique`s leading architect and builder, the late Arne Hasselqvist, this chic plantation-style villa was totally refurbished in 2003. The villa now boasts a contemporary interior design and all modern amenities. Centrally located, Carissa offers its guests unsurpassed western views of Britannia Bay.
Features and Amenities
Contemporary open living spaces, shaded verandahs, a dramatic dining pavilion, an office, a media room and an indoor bar complete with billiards table for guests comfort and enjoyment.
Bedroom 1: King, AC, En-suite Bathroom with Tub, Shower, Double Basins & WC
Bedroom 2: Twin/King, AC, En-suite Bathroom with Shower, Double Basins & WC
Bedroom 3: King, AC, En-suite Bathroom with Shower, Double Basins & WC
Bedroom 4: King, AC, En-suite Bathroom with Shower, Basin & WC
Bedroom 5: King, AC, En-suite Bathroom with Shower, Basin & WC
Full size infinity pool with loungers and umbrellas
AC, Media Room, Office Sound System, i-Pod docking station, DVD/TV, Wi-Fi, Direct TV, Games, Mosquito nets, Hairdryers, Bathrobes, Bedroom Safes, Ceiling fans, Power 220/110 V
2 Kawasaki Large Mules for guest use.
Style: French Plantation
Design and Build: By Arne Hasselqvist in 1997
Location: Central hillside
View: Western views of Britannia Bay
Families and entertaining
Esworth Cato has been with Carissa since 2008. He started out as Breakfast Chef and Pastry Chef at various resorts in St.Vincent and the Grenadines. He trained in Antigua as a Pastry Chef and then in London. He specializes in Italian Cuisine and is an excellent Pastry Chef.
CARISSA SAMPLE MENU
All served with Fresh Fruit Platter, Pastries, Chilled juices and freshly brewed Tea and Coffee.
Eggs Benedict with sautéed spinach
Poached eggs with crispy potato hash brown
Bacon and Ricotta Cake with Roasted Tomatoes
freshly made buttermilk pancake
Fluffy Omelet of Choice
Traditional English, American or Continental Breakfast – cooked to order
All Served with a Fresh Homemade Bread Basket.
Homemade Fettuccine with Lobster
Freshly Grilled Tuna Nicoise Salad
Goats Cheese and Leek Tart with a Pine Nut Salad
Asian Beef and Watercress Salad
Spicy Crab Cakes on a bed of Baby Greens
Lunch will be followed by a selection of Homemade Ice Cream, Sorbets and Cakes
Jumbo Shrimp with a Sesame and Ginger Dip
Roasted Cherry Tomato Bruchetta
Conch Fritters with a Dipping Sauce.
Beef Carpaccio with marinated green salad
Caribbean Shrimp Salad with a Lime Vinaigrette
Roasted Butternut Squash Soup
Warm Goats Cheese Salad with a Balsamic Reduction
Tomato, mozzarella and avocado salad Caprese
Accompanied by an appropriate wine selection
Mustique curried chicken with basmati rice , popodums and condiments
Roast Lamb with Garlic and Thyme served with Creamed Potatoes
Filet Mignon with a Cabernet Sauce
Coconut Spinach Red Snapper
Roasted Pork Tenderloin with honey mustard balsamic glaze
All served with a selection of Fresh Vegetables
Freshly made key lime pie with strawberries coulis and Whipped Cream
Spiced Apple Pie with Vanilla Ice Cream
Rum enhanced Chocolate Mousse
Passion fruit Crème Brule
English bread pudding with toffee sauce
All Served with Freshly Brewed Tea, Coffee and a selection of Liqueurs and Chocolates
High Season: 4500 USD per night + Tax Minimum Stay Required: 7 Nights
Low Season: 3429 USD per night + Tax Minimum Stay Required: 5 Nights
Rates are quoted in US Funds. All rates subject to 18% tax. Certain holiday dates may be subject to rate supplements
|Floor Area:||7066.00 sq. ft.|
50% Deposit at time of reservation. Final payment due 90 days prior to arrival. All deposits are final and non-
refundable. We accept cheque or bank transfer to our TICO Travel Industry Trust Account.
All Christmas and New Years “Festive Season” Reservations booked between December 14-January 10 are non-refundable.
TICO Registration 50020221 / 50020229
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