With unobstructed views of neighbouring St. Kitts from the bar and outdoor dining space, this reimagined Caribbean-inspired restaurant highlights modern cuisine with Nevisian flare.
Starters
- JERK CORN (GF, V)
- Shaved Coconut, Jerk Mayo
- 14
- MANGO & PUMPKIN SOUP
- Herb Focaccia, Quinoa, Local Nevisian Mango, Coconut Cream
- 16
- PARMESAN CRUSTED POLENTA FRIES (GF)
- Cornmeal, Basil & Parmesan Aioli, Tomato Ragout
- 16
- NEVIS PEAK SALAD (GF, V)
- Artisanal Greens, Nevis Garden Vegetables, Goat Cheese Crumble, Mint & Basil Dressing
- 18
- CURRIED GREEN LIP MUSSELS
- Mango Chutney, Chives, Scotch Bonnet Pepper Oil, Coriander
- 24
- SEA CAT CARPACCIO
- Marinated Octopus, Rocket, Baby New Potatoes, Pink Peppercorn, Capers, Passion Fruit Purée
- 24
- PINA COLADA SHRIMP COCKTAIL
- Coconut Sour Cream, Baby Iceberg, Pineapple Salsa, Lemon, Cilantro
- 24
Entrees
- 32 OZ DRY-RUBBED SPICED PORTERHOUSE STEAK
- Garlic & Thyme Hasselback Potato, Mount Gay Rum Jus, Dehydrated Egg Yolk, Grilled Local Nevisian Vegetables, Scotch Bonnet Infused Carrot Purée
- 120
- GRILLED CARIBBEAN SPINY LOBSTER (GF)
- Garlic & Bacon Cream, Olive & Parmesan Mash, Carib Glazed Baby Carrots, Fennel, Lemon
- MP
- HERB & ALMOND CRUSTED LOCAL CATCH OF THE DAY
- Fondant Potato, Fennel Cream, Charred Brussel Sprouts, Potato Crisp, Garlic Purée
- 48
- MANGO’S DRY-RUBBED PORK RIBS (GF)
- Sweet Potato & Rosemary Croquette, Carrot Purée, Grilled Vegetable Medley, Coleslaw
- 48
- CHEF XAVI’S VOLCANO CURRY
- West Indian Coconut Milk Curry, Plantain Curls, Steamed Basmati Rice, Caramelized Plantain, Chef’s Side Salad
- FISH 46 | CHICKEN 45 | VEGETABLES (V) 42
- THREE BEAN WEST INDIAN STEW (GF, V)
- Local Sweet Potato Mash, Burnt Butternut Squash
- 38
Desserts
- MANGO CHEESECAKE
- Mango & Mint Salsa
- 12
- COCONUT MOIST SLICE
- Coconut Gel
- 12
- DARK RUM CAKE
- Vanilla Ice Cream
- 14
All prices are based on consumption and are subject to 12% tax and 18% service charge. Additional discount not applicable.