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How to experience the best of both worlds with a Jungle-Beach vacation in Belize: Part 2

Everything Belize - A Collection of Words

You wake up on your second day in Belize and for a moment yesterday feels like a dream. Get up early enough and you can head outside to take in the morning chorus of birds in the surrounding jungle, or get in a bit more sleep as today will be abundant with adventure and relaxation. Whatever you choose, this morning you’re heading out of the jungle and to the southern coast of Belize and to one of Sleeping Giant’s sister hotels, The Lodge at Jaguar Reef or Almond Beach Resort.

Let’s Get Going

Those eager to get on the road can grab a quick bite at the Grove House Restaurant, picking up a Belizean Stuffed Jack or the Little Donkey Breakfast Burrito on your way out. If you’re going at a more leisurely pace, enjoy fresh brewed Belizean coffee grown at local sustainable farms. Before you can say surf and turf, you’re checked out and are on the road in the shuttle offered by the Belize Collection.

Though excited for the day’s destination, you cannot help but be awestruck by the sights along the Hummingbird Highway, which thread along some of Belize’s most varied and impressive topography. You’ll pass through some of Belize’s beloved villages where residents often play a game of football (soccer to the Americans), see endless groves of citrus and banana, and take in the majesty of the Maya Mountains at a distance. You’ll be tempted to stop for pics every second as you pass under stunning old growth trees, but you know you’ve got a whole other world waiting for you on arrival.

No Wrong Way to enjoy The Sea

Just as you’re starting to get antsy to continue the day, you arrive at Hopkins a mere 45 minutes after leaving the Sleeping Giant. On arrival, valets help you with your bags as you’re welcomed with drinks at the Jaguar Reef Lodge while you check in at the front desk.

From there, the options are many and there are no wrong choices as to how you share your beach day. You can store your bags and relax in the splendor of your room, head to the beach and take a paddleboard or kayak out on the sea, or pull up a lounge chair and dig into that paperback you’ve brought along.

If you’re looking for something even more special, you can always talk to beach Captain Larry who would be glad to take you out on the Belize Collection’s sailing  boat The Hobie Cat. On board, you’ll sail through the splendid azure sea where all manner of marine animals reside. The lucky ones among you might get to see a dolphin or manatee alongside the  boat or off in the distance. Either way, sailing through the Caribbean hearkens back to the simple elegance of a time long ago but not forgotten.

There’s still a lot of day left, and much you want to get done, but hunger strikes. Not a problem. You decide to drop in at the Big Dock Ceviche Bar for some namesake ceviche. A two-level bar hovering over the sea at the end of one of the resort’s piers, the Big Dock Ceviche Bar provides rejuvenating food and strengthening cocktails to kick the afternoon into another gear. Enjoy the sea from an intimate perspective and watch those daring enough jump and swing across the nets suspended over the water.

It’s Not Over Yet

After deciding on one more round or not, you leave the Big Dock and return to the beach. You decide on some snorkeling to check it off the Belize bucket list. With gear borrowed from the resort, you enter the sea and swim away from the coast. You find it hard to believe how much life there is under the surface as you observe small schools of fish navigate around you or try to discern whether a conch shell is occupied or not. At this scale, all your stress begins to shrink as life moves at a more leisurely pace, your body buoyant in the salt water.

Eventually, you’ll head back to the shore and venture to your private courtyard and plunge pool for a leisurely dip before nodding off poolside and taking in the evening sunshine.

From there, it’s time to refresh and lounge before tonight’s dinner at the Paddle House. Dine in at the restaurant or you can arrange a private beachside dinner ahead of time. Whatever you decide, settle in because you’re about to enjoy one of Belize’s best dining experiences.

Start off with sere, a Garifuna staple fish stew with fried chunks of fish fillet in a signature crema de yucca and coconut soup topped with sweet potato crisps. While waiting on your entrée, share one of the restaurant’s takes on staple appetizers like creamy fish wonton or shrimp ceviche.

You had a hard time deciding on an entrée but realize whatever you end up getting will be remarkable. When the fennel snapper, lemongrass-turmeric chicken, or craboo beef tenderloin arrives at your table, you’re astonished but not surprised at how incredible it looks. The first bite sends you reeling and the second bite is even better.

As you luxuriate in the restaurant’s entrancing aesthetic and soft lighting, you take sips of an expertly crafted cocktail, a local brew or fresh-squeezed juice. You’re stuffed but still decide to share two desserts, some brown sugar caramelized cassava batons along with a seasonal tropical fruit flambé. Both bring your meal to a satisfied conclusion and you return to your room satiated.

Before you fall asleep you’re going to want to arrange a wakeup call before sunrise. At dawn, you emerge from your room to greet the morning as the sun peeks over the horizon. Your two night adventure is nearing its end, but for now you appreciate the rising sun and the spectacle that is a new day in one of Belize’s greatest treasures.

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Dinner

Appetizer

BBQ Pig Tail
US 11 | BZ 22

Smoked salt-cured pork tails, brushed with house barbecue sauce and served with a warm,
hand-made flour tortilla and pickled habanero-onion sauce.

Country Barn Mozzarella Sticks
US 13 | BZ 26

Seasoned, breadcrumb-encrusted mozzarella cheese sticks, deep fried to a crispy
golden finish, served with jalapeño tartar and a
sweet/spicy tomato habanero sauce.

Entree

Herb Tomato Pasta
US 18 | BZ 36

Al dente linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs,
tossed in fresh Country Barn ricotta cheese.

Pollo Asado
US 18 | BZ 36

Tangy herbed chicken cuts grilled to perfection and topped with fresh Mennonite
cheese, served with a warm flour tortilla, re-fried beans, guacamole, and house
pico de gallo.

Oregano Pork Ribs
US 20 | BZ 40

Tender, slow-smoked pork ribs simmered in an all spice-oregano barbecue sauce.

Cocoa-Red Wine Braised Lamb Shank
US 27 | BZ 54

Locally raised lamb shank, slow braised in a rich, fresh ground cacao and red wine
broth, served with a side of warm, home-made bread.

Creole Oxtail Stew
US 27 | BZ 54

Free range oxtail cuts slow-cooked in a rich Creole tomato sauce with farm
vegetables, served with coconut cilantro rice.

Latin American Carne Asada
US 31 | BZ 62

Local beef tenderloin, pan-seared in garlic butter, brushed with home-made
chimichurri cause and served with sides of the evening.

Citrus-Achiote Chop
US 21 | BZ 42

Seared 1″ butcher cut rib chop served with smashed potatoes, grilled zucchini
and slathered with our signature citrus-achiote gravy.

Camarones en Crema de Coco
US 24 | BZ 48

Fresh farm shrimp simmered in hand-pressed coconut milk with organic, reigonal
vegetables, herbs and habanero peppers, served with a side of coconut rice and creole
bread rolls.

Soups

Farmer's Bean Soup
US 10 | BZ 20

Slow-cooked red kidney beans, crowned with crispy chicharrones and pico de gallo,
accompanied by crispy seasoned corn tortilla chips.

Chicken Escabeche
US 13 | BZ 26

Organic chicken cuts, pan fried and simmered in Tia Blanca’s sun-dried oregano, jalapeño, lime,
onion broth, served with warm hand-made corn tortillas.

Salads

Citrus & Arugula Salad
US 13 | BZ 26

Dehydrated orange segments, with fresh arugula, farm vegetables, and sliced
hard-boiled eggs, served with your choice of honey balsamic dressing or our
Grove House signature citrus vinaigrette.

Peanut & Ricotta Salad
US 15 | BZ 30

Toasted local peanuts and crumbled ricotta cheese on baby spinach, purple
onions and, tomatoes, served with your choice of our honey balsamic dressing or
our Grove House signature citrus vinaigrette.

Desserts

Coconut Caramel Flan
US 7 | BZ 14
Mayan Chocolate Cake
US 9 | BZ 18
Soursop Cheesecake
US 9 | BZ 18

All prices are inclusive of GST.

Lunch

Appetizer

Country Barn Mozzarella Sticks
US 13 | BZ 26

Seasoned, breadcrumb-encrusted mozzarella cheese sticks, deep fried to a crispy
golden finish, served with jalapeño tartar and a
sweet/spicy tomato habanero sauce.

Shrimp Habanero Fritters
US 14 | BZ 28

Farm-raised shrimp tossed in Belikin beer batter with farm vegetables, habanero
peppers, golden friend and served with roasted garlic aioli dipping sauce.

Entree

Grove House Smoked Brisket Skillet Nachos
US 13 | BZ 26

Shredded slow-smoked local brisket over crisp corn tortilla shells, topped with
re-fried beans, 2 cheeses, and fresh lime cured salsa.

Pollo asado
US 16 | BZ 32

Tangy herbed chicken cuts grilled to perfection and topped with fresh Mennonite
cheese, served with a warm flour tortilla, re-fried beans, guacamole, and house
pico de gallo.

The Giant Burger
US 18 | BZ 36

Toasted home-made burger bun with grilled ground stead patty, topped with melted
cheddar cheese, crispy bacon, and a honey plantain mustard cabbage slaw,
served with potato fries.

Sandwich de Cochinita Pibil
US 14 | BZ 28

Slow-smoked pork leg, shredded and served on a freshly made bun, topped with Belizean
style coleslaw and served with potato fries.

Lamb Salbutes
US 15 | BZ 30

Locally butchered free-range lamb grilled to perfection on a golden fried yellow
corn tortilla, topped with marinated cabbage and tomatoes then
drizzled with mint pesto.

Soup

Farmer's Bean Soup
US 10 | BZ 20

Slow-cooked red kidney beans, crowned with crispy chicharrones and pico de gallo,
accompanied by crispy seasoned corn tortilla chips.

Creole Oxtail Stew
US 13 | BZ 26

Free range oxtail cuts slow-cooked in a rich Creole tomato sauce with farm
vegetables, served with coconut cilantro rice.

Salads

Herb & Watermelon Salad
US 12 | BZ 24

Mennonite harvested watermelons, diced and tossed with organic greens, fresh
mint, basil and ricotta cheese with your choice of honey balsamic dressing or oue
Grove House Signature citrust vinaigrette.

Citrus & Arugula Salad
US 12 | BZ 24

Dehydrated orange segments, with fresh arugula, farm vegetables, and sliced
hard-boiled eggs, served with your choice of honey balsamic dressing or our
Grove House signature citrus vinaigrette.

Desserts

Traditional Vanilla Icre Cream
US 5 | BZ 10
Nance-infused Caramel Flan
US 9 | BZ 18
Ayote en Miel with Vanilla Ice Cream
US 9 | BZ 18

All prices are inclusive of GST.

Breakfast

The Little Donkey
US 9 | BZ 18

Breakfast burrito of warm handmade flour tortilla stuffed with re-fried beans, scrambled eggs, crispy
pork bacon, farm vegetables and fresh Mennonite cheese.

Belizean Stuffed Jack
US 10 | BZ 20

Golden fried flour tortilla, stuffed with re-fried beans, sauteed vegetables,
habanero flavored sausage, scrambled eggs, and Mennonite cheese, served with pickled habanero curtido.

The Giant Pancakes
US 10 | BZ 20

2 giant pancakes dusted with cinnamon sugar, topped with tropical fruit chutney, served with a side of grilled habanero flavored sausage.

The Village Breakfast
US 11 | BZ 22

Farm fresh eggs scrambled with onions and tomatoes, accompanied by
coconut refried beans, crispy bacon and Belizean fried jacks.

Chef's Farm Omelette
US 10 | BZ 20

2-egg omelette filled with sauteed organic vegetables, served with toasted
baguettes and fresh Mennonite ricotta cheese

Continental
US 12 | BZ 24

In-house baked goods, locally grown fruit, Mennonite yogurt and coffee.

All prices are subject to 10% Resort Fee.

Time to book your stay

1512 Chemin de Stramousse, 06530
Grasse, Provence-Alpes-Côte d’Azur, France

Antoine Lavoisier – managing director