DINING ALL OUT

This isn't just a meal out. It's a whole experience, from the adventure of getting to us to the vibe paired with the delicious food.

Executive Chef Eoin Smith, Head Chef Paul Croasdale and their talented team take inspiration from around the world, using the freshest seasonal ingredients to create bold, flavour-packed dishes.

Our new season menu starts with the best local ingredients: native lobster, local conch, snapper, grouper, mahi-mahi and clams, along with sea purslane from the island. We cook everything with a Caribbean twist and plenty of fire, from Szechuan and Scotch bonnet to tamarind, miso and kimchi.

Think big plates, sharing platters, and food made to be passed around, laughed over, and remembered. The rosé is on ice, the music’s playing, and the whole vibe is about embracing the moment.

Long lunches, incredible views, great company and dining all out.

We'll get the Rosé on ice!