“Cooking should not be about just preparing a meal, but an art creating a sublime experience for people to love and enjoy.”
Amid the elegant tropical decor of the Great Room, Bahamian chef Keith Rolle proposes Creole cuisine with a French touch. He excels in the art of cooking fish, from wahoo and mahi mahi to the marvellous lionfish — a predator-free species whose consumption is not only beneficial for the ecosystem but a delight for the taste buds. Moreover, since any catch that is not released is cooked here, those who fish will always get the best take! For lobsters, August to March is the season on the reef and on your plate! And pineapples grown on the property are available year-round.
Daily Menus for Dinner
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
