Next to the ocean and designed for sharing and created celebrating the techniques of the region, the menu features local spiny lobster and red snapper from our raw bar alongside local delicacies such as conch or ‘lambi’ ceviche and yellow-fin tuna. Communal plates of mahi mahi are served in the center of the table with local cassava, breadfruit, okra, sea moss and plantain. From the fire comes coal roasted cuts of the day, all prepared with minimal intervention, maintaining the integrity of each ingredient.