All Food and Drink
Michelin-starred chef Jean-Georges Vongerichten serves an imaginative blend of French-Asian cuisine with a seafood twist and a dash of Bahamian spice in an inspiring setting atop a white-sand bluff.
Perched above the Atlantic just steps from the beach, fresh grilled fare captures the spirit of the western tropics at our casual poolside restaurant.
- Versailles Terrace
Explore a menu filled with French-meets-Mediterranean dishes, served alongside views of the pool and gardens.
- DUNE Bar
Savour iconic Bahamian cocktails and our signature drinks along with a menu of light and casual cuisine by Jean-Georges Vongerichten as you sway to the rhythm of live music and look onto idyllic ocean views.
- Martini Bar and Lounge
Sample custom creations by our master mixologists along with the favourite martinis of notable guests, including James Bond.
- In-Room Dining
Whether you prefer breakfast in bed, dinner on your private terrace or a picnic on the beach, we’ll bring our exceptional Paradise Island dining to you whenever you like, day or night.
- A Romantic Evening
For a date night you won't soon forget, let us set a private table for two in our tranquil Versailles Garden, or, kick your shoes off and settle in for dinner on the beach.
- Fusion at the Beach
Reserve a table out on DUNE’s terrace and you won’t be disappointed. Internationally renowned Chef Jean-Georges Vongerichten serves up an innovative blend of French-Asian fare that is an experience all its own.
Meet the Team
Executive ChefCurtis Smithen
Curtis Smithen hasn’t cooked all over the world – yet – but he brings a world of culinary excitement to The Ocean Club, A Four Seasons Resort just the same. Appointed Executive Chef as the company reflagged the legendary luxury beachfront address on Paradise Island in The Bahamas, Smithen turned up the heat in the kitchen, putting his own touches on existing dining concepts, refashioning menus in keeping with current trends, and ushering the Resort’s all-star cooks and crew into Four Seasons culture.
“We meet guests all the way and go above and beyond.”