In his bayside restaurant, Verral Marshall, a native Jamaican chef, takes the local cuisine and imbues it with his own masterful touch.
It’s a refreshing place to lunch at, but at night, its elegantly laid, candlelit tables make the restaurant take on an air of romanticism and modern charm.You can always expect charming and attentive service, which is enhanced by the excellent food. The fish is fresh, and thus is dictated by what is caught that day. The regular menu items comprise remoulade sauce with crab cakes, various fish “coquille St. Kitts” in a sauce made out of white wine and cream, scallops with butter-lemon sauce and olive oil, and roast duck on which you can sprinkle raspberry sauce.
A bit expensive, but you get more than what you pay for.