SU NUEVO LUGAR FAVORITO DE ENCUENTRO
Ideal para días gloriosos y apacibles, el Big Dock Ceviche Bar encarna la filosofía de vida relajada de The Belize Collection. El ingenioso bar de ceviche y cócteles de dos plantas sobre el agua sirve un menú en constante rotación de pequeños bocados caribeños y centroamericanos al aire libre, perfecto para un aperitivo. Una amplia vista de 360 grados del mar Caribe le espera al final del muelle de madera, completo con una red de suelo de hamacas en la primera planta y un bar en la segunda. Ya sea que elija entre selecciones de ceviche ultrafresco, cervezas locales o cócteles de ron, póngase cómodo y prepárese para que las horas pasen volando en su nuevo lugar favorito para relajarse.
CEVICHE
El ceviche es originario de la costa de Perú. Aunque existen varias versiones del plato, el Ceviche Shack del Big Dock Bar se mantiene fiel a sus raíces originales. Camarones o caracoles frescos se curan (cocinan) con lima y se sazonan con sal y pimienta negra. Se añaden tomate, cebolla y cilantro en juliana. Típicamente en la región, el ceviche se sirve con totopos, pero en Big Dock, espere un toque crujiente un poco más cercano a casa.
MENÚ
BEBIDAS
| BZ 28 | This simple, yet well balanced cocktail includes a locally made liqueur called Nance, rum, fresh lime juice, aquafaba completed with just the right touch of aromatic bitters. |
| BZ 28 | A unique blend of Mezcal, freshly squeezed orange juice, pickle juice, simple syrup and a touch of soda water for spritz, topped off with beer of your choice. |
| BZ 18 | A refreshing combination of fresh cucumber juice and reduction, lightly fermented pineapple tepache, white rum, and topped off with club soda for spritz. |
| BZ 28 | A Mezcal forward cocktail with hints of bourbon and nuts derived from homemade Orgeat syrup is rounded off with a few drops of bitters. |
| BZ 22 | A stimulating burst of flavor; our mixologists have devised a concoction worthy of ancient rituals. A unique combination of soursop puree, local spices, aged rum and coconut rum blended to perfection. |
| BZ 26 | Cucumber muddled with Hendricks gin, fresh lime juice, and a touch of bitters brings this refreshing cocktail to life. |
| BZ 22 | Soft yet distinct flavors of soursop puree are infused with Belizean spices and blended with rum. |
| BZ 24 | Rum with hints of coconut rum, expertly combined with sorrel, a plant widely used in the Caribbean and a part of the hibiscus family, along other fruit juice reductions. |
Room Service available at a fee of $5 USD plus tax |
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| BZ 22 | A unique blend of vodka, fresh squeezed lime juice, homemade pineapple tepache, simple syrup and a touch of soda water for spritz. |
| BZ 18 | White rum and Aperol lends a tart base to this cocktail while pineapple tepache is used to top off for a tropical finish. |
| BZ 24 | Perfect any time of the day but especially before a main meal, a dry sparkling wine is added along with Aperol, an amaro, and a touch of club soda makes this a simple but popular favorite. |
| BZ 20 | Where Caribbean meets Tiki, our rift on the classic favorite utilizes lightly roasted peanuts made into Orgeat syrup, lime juice, light and dark rum aged in bourbon barrels. |
| BZ 24 | This refreshing version utilizes white wine, Campari, and club soda with an orange peel. |
| BZ 22 | Our twist on the Mexican favorite; this recipe combines tart and sweet. Lime juice is combined with coconut cream, in a sugar-rimmed glass. |
| BZ 20 | Our team goes into the kitchen for this one, utilizing a homemade pesto wash infused into sugarcane rum then gently muddled with lime juice, fresh basil and raw cane sugar topped off with club soda. |
| BZ 18 | This miracle fruit has been a go-to in Mesoamerica for millennia. So we added some rum to it following the classic style of shaking and strained into a chilled hurricane glass. |
INFORMACIÓN DEL BAR
Horario de apertura
12:00 a 21:00
Happy Hour
16:00 a 18:00
