O TEU NOVO LUGAR FAVORITO PARA RELAXAR
Perfeito para dias gloriosos e tranquilos, o Big Dock Ceviche Bar no Jaguar Reef é a personificação do estilo de vida descontraído da The Belize Collection. O engenhoso bar de ceviche e cocktails de dois andares sobre a água serve um menu em constante rotação de petiscos caribenhos e centro-americanos ao ar livre, perfeito para um aperitivo. Uma vista panorâmica de 360 graus do Mar das Caraíbas aguarda-te no final do cais de madeira, completo com um piso de rede repleto de redes no primeiro andar e um bar no segundo. Quer escolhas entre as seleções de ceviche ultra-fresco, cervejas locais ou cocktails de rum, fica confortável e prepara-te para ver as horas passarem no teu novo lugar favorito para relaxar.
CEVICHE
O ceviche tem origem na costa do Peru. Embora existam várias versões do prato, o Ceviche Shack no Big Dock Bar mantém-se fiel às suas raízes originais. Camarão fresco ou concha é curado (cozinhado) com lima e temperado com sal e pimenta preta. Tomate, cebola e coentros são cortados em juliana e adicionados. Tipicamente na região, o ceviche é servido com tortilla chips, mas no Big Dock, podes esperar receber um crocante um pouco mais próximo de casa.
MENU
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. |
INFORMAÇÕES DO BAR
Horário de Funcionamento
12:00 às 21:00
Happy Hour
16:00 às 18:00
