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Welcome to The Paddle House

Welcome to

The Paddle House

Beachfront Dining & Creative Cuisine

Acting as the heart of the property, The Lodge at Jaguar Reef’s soaring lobby frames views of the Caribbean Sea and The Paddle House, our award-winning full-service restaurant. All glass-door walls open to imaginative cocktails, elegant Belizean breakfasts, comfort-laden lunches, and a du jour dinner menu that’s seasonal and singular. Woven wicker lanterns sway in the sea breeze while seafood takes center stage, promising a freshness from the ocean that beckons just feet away, for a view as sublime as the cuisine. On the menu, expect dualities like coconut husk-smoked pork belly and ground provisions that honor the Garifuna culture of Hopkins Village, and regional darlings like Yucatán-style pork Pibil and artisan hand-pressed corn tortillas, hot off the comal.

Cuisine

The Paddle House is directly influenced by the surrounding Garifuna community, an indigenous people whose staple meals rely on fish, plantain, and root vegetables. In Belize, homage is paid to culture through food. Freshly caught snapper is paired with creamy coconut rice as flavors of the south inspire soulful decadence. Even with the sea calling, you’ll find inland classics and northern flavors to complete the menu.

Cuisine

The Paddle House is directly influenced by the surrounding Garifuna community, an indigenous people whose staple meals rely on fish, plantain, and root vegetables. In Belize, homage is paid to culture through food. Freshly caught snapper is paired with creamy coconut rice as flavors of the south inspire soulful decadence. Even with the sea calling, you’ll find inland classics and northern flavors to complete the menu.

Reservations

With the Caribbean Sea as your view, refresh your palate at The Paddle House and encounter new experiences with our daily specials.

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Breakfast

LONGANIZA BREAKFAST BURRITO
US 9 | BZ 18

Eggs scrambled with locally sourced longaniza sausage on coconut refrried beans, topped with cheese and rolled in warm handmade flour tortilla,
served w a side of habanero-tomato sauce.

CONTINENTAL TRAY
US 10 | BZ 20

Toasted pepita granola, locally made yogurt, tropical fruit bowl, Jamaican
chicken patties served with choice of orange juice or coffee.

CHEF'S OMELETTE
US 10 | BZ 20

2-egg omelette filled with sauteed market vegetables and fresh
Mennonite cheese served with a toasted baguette.

GARIFUNA CHICKEN & WAFFLES
US 10 | BZ 20

Fire-wood roasted sweet potato mixed in cassava flour and a hint of vanilla,
served with Chef Rahim’s signature fried chicken and coconut candy syrup.

BELIZEAN BREAKFAST
US 10 | BZ 20

Locally grown baby spinach, scrambled egg, coconut oil perfumed refried beans, queso blanco,
pickled habanero-onion curtido with a side of Belizean fried jacks.

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.

PORK BELLY STUFFED JACKS
US 12 | BZ 24

Coconut husk smoked pork belly, farm vegetables, scrambled eggs, and Mennonite cheese
stuffed inside golden fried jacks with a side of pickled habanero curtido.

vegan
Tofu and Guacamole Johnny cake
US 16 | BZ 32

Pan-fried bean curd, guacamole, spread on Johnny cake, arugula balsamic salad served with seasonal cuts of fruits.

Irish Potato and Chickpeas Hash
US 14 | BZ 28

Potato cuts, chickpeas, farm vegetables pan-seared in coconut oil and spiced with toasted cumin served with handmade corn tortillas.

Coconut and Vanilla Cinnamon Toast (Vegetarian)
US 14 | BZ 28

Fresh baked slices of toast soaked in vanilla cinnamon coconut milk, charred on a griddle, topped with honey glazed tropical fruit salsa.

Vegan Breakfast
US 18 | BZ 36

Coconut refried beans, fried plantain, sauteed okra with tomatoes. Served with golden fry jacks.

Sweet Potato and Red Bean Burrito
US 16 | BZ 32

Organic underground roasted sweet potato cuts sauteed with farm vegetables, red kidney beans, crispy romaine lettuce and guacamole wrapped in hand made flour tortilla.

All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.

Lunch

SOUP

GARIFUNA SERE
US 12 | BZ 24

Our signature crema de yucca soup topped with golden fried cuts of fish fillet
and sweet potato crisps.

PULLED PORK CHILI BEANS
US 13 | BZ 26

Smoked pulled pork slow-simmered in pinto beans, crowned with local crema fresca and served with toasted crostini.

SALAD

CITRUS & SPINACH
US 13 | BZ 26

Dehydrated orange segments over baby spinach, farm vegetables sprinkled with crumbled ricotta
cheese and toasted peanuts, drizzled with our citrus house dressing.

BALSAMIC, TOMATOES & MOZZARELLA
US 17 | BZ 34

Organic baby tomatoes & homemade Country Barn mozzarella tossed with
honey balsamic dressing and fresh arugula.

CORN MASA

TOSTADA DE COCHINITA PIBIL
US 10 | BZ 20

Slow-cooked Mayan-spiced pork leg, shredded and simmered in red annatto on crispy corn tortilla shells topped with refried black
beans, guacamole, pico de gallo, and “Dutch” cheese.

TAQUITOS DE PEZ
US 14 | BZ 28

Warm handmade corn tortillas topped with yellow corn chipotle aioli,
our signature smoked fish hash and house pico de gallo.

SANDWICH

THE CHORIPAN
US 13 | BZ 26

Homemade Creole sandwich bun with grilled habanero-infused pork sausage brushed with house chimichurri and topped with a cilantro onion salsa.

BURGER DE PEZ
US 18 | BZ 36

Pan fried fresh fish fillet on a homemade bun, topped with plantain-honey mustard-cabbage slaw, yellow corn chipotle aioli, served with hand cut
potato fries.

JAGUAR BURGER
US 19 | BZ 38

Toasted homemade burger bun with grilled ground steak patty, melted cheddar cheese, crispy pork belly, and a honey-plantain mustard-cabbage slaw served with hand cut potato fries.

ENTREE

SUNDAY DINNA
US 13 | BZ 26

Belizean stewed chicken cuts served with traditional coconut milk-infused rice and beans, fried ripe plantains, Belizean style potato salad, and our homemade pickled onion curtido.

POLLO a la PARILLA
US 14 | BZ 28

Spiced and grilled chicken quarter served with handmade corn tortillas, red kidney
refried beans served with habanero tomato salsa and charred leeks.

CARNE ASADA
US 18 | BZ 36

Grilled beef tenderloin served with fire-roasted vegetables, grilled leeks, potato
wedges, and chimichurri sauce.

MOLASSES-LEMONGRASS SMOKED BABY BACK RIBS
US 19 | BZ 38

Slow smoked pork ribs sauteed and slathered with our house molasses and lemongrass glaze served with coconut stewed beans, coconut white rice, and habanero tomato salsa.

GARIFUNA FRIED FISH
US 21 | BZ 42

Whole fried fish served with cilantro-infused red kidney stewed beans, coconut white rice, and fried ripe plantains with a side of pickled habanero.

MY GRANDFATHER'S FISH 'N' CHIPS
US 21 | BZ 42

Hand-grated coconut and beer-battered fish fillet served with hand cut
potato fries and a side of oil & vinegar.

PADDLE HOUSE REEF BASKET
US 23 | BZ 46

Cassava floured sea-food, golden fried and served with crispy hand cut potato fries and a roasted garlic aioli dipping sauce.

vegan
Chick Pea Curry & Peanut Pasta
US 20 | BZ 40

Aldente linguini pasta tossed in chick peas and peanut sauce served with toasted baguette.

Coconut and Ginger Tofu Stew
US 24 | BZ 48

Fresh ginger shaved over coconut milk, herbs and cuts of beans curd, served with white rice and fried plantain.

Sundried Tomato & Bean Soup
US 18 | BZ 36

Slow stewed red kidney beans, crushed sundried tomatoes, spiced to perfection and finished with garlic croutons.

Teriyaki Vegetable Rice Bowl
US 22 | BZ 44

Hand selected market vegetables stir fried in soy sauce, fresh grated ginger and spices, served with coconut cilantro white rice.

Black Bean Empanadas
US 16 | BZ 32

Hand-pressed yellow corn tortilla stuffed with refried black beans served with pickled purple cabbage.

DESSERT

COCONUT FLAN
US 7 | BZ 14
COCONUT- CASSAVA CHEESECAKE
US 9 | BZ 18

KIDS

GRILLED MENNONITE CHEESE SANDWICH
US 7 | BZ 14

Homemade white bread, sliced and spread with orange cheddar cheese then grilled. served with crispy potato fries. 

CHICKEN QUESADILLA
US 8 | BZ 16

Handmade flour tortilla spread with refried beans, Mennonite cheese, and shredded chicken. Grilled and accompanied with fresh salsa and cream

RED KIDNEY & CHEESE NACHOS
US 5 | BZ 10

Crispy corn tortilla shells, refried brans, shaved Dutch cheese and fresh salsa

BEEF & CHEESE BURGER
US 10 | BZ 20

Grilled beef patties, melted cheese, slices of tomatoes, and lettuce on burger bun. Served with potato fries.

PASTA AL BURRO / TOMATO SAUCE
US 6 | BZ 12

Linguimi tossed in melted butter and shaved parmesan cheese

CHICKEN FINGERS
US 7 | BZ 14

Golden fried chicken cuts accompanied with potato fries.

All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.

Dinner

SOUP

HABANERO SAUSAGE & SQUASH
US 10 | BZ 20

Paddle House blend of village raised pork and minced habanero sausage simmered in a smooth puree of squash spiced to perfection and topped
with crispy habanero sausage bites.

YELLOW CORN & SWEET POTATO
US 10 | BZ 20

Charred baby corn and potatoes simmered in homemade chicken broth and pureed with an infusion of fresh flavoured Mennonite cream, herbs, and
local spices.

GARIFUNA SERE
US 12 | BZ 24

Golden fried bites of fish fillet in our signature crema de yucca and
coconut soup topped with sweet potato crisps.

SALAD

FARMER'S SALAD
US 10 | BZ 20

Fresh-picked lettuce, shaved roasted yellow corn, tomatoes, onions, and heart of palm bites with Chef Rahim’s citrus vinaigrette.

WATERMELON, HERBS, & RICOTTA
US 12.50 | BZ 25

Diced Mennonite harvested watermelons tossed with fresh greens,
mint, basil, charred corn, and sprinkled with ricotta cheese.

APPETIZER

SMOKED FISH WONTONS
US 11 | BZ 22

Coconut husk smoked fish, hashed with farm vegetables and local cheese, stuffed in a classic cripsy wonton, and served with jalapeno tartar sauce.

SHRIMP & COCONUT CEVICHE
US 12 | BZ 24

Lime cured cuts of shrimp tossed with tomatoes, onions, cilantro, coconut,
and spiced with salt & pepper, served with seasoned homemade chips.

ENTREE

LONGANIZA PASTA
US 13 | BZ 26

Traditional pan-seared ground longaniza with farm vegetables tossed in linguini and topped with local Mennonite ricotta cheese.

ACHIOTE & CULANTRO STEAMED FISH
US 17 | BZ 34

Fish fillet rubbed with our traditional achiote and spice rub, steamed with fresh culantro, served with coconut white rice and wilted greens.

LEMONGRASS-TURMERIC CHICKEN
US 15 | BZ 30

Organic chicken breast spiced in lemongrass and turmeric, served
with creamy smoked coconut rice.

FENNEL SNAPPER
US 17 | BZ 34

Fresh catch fish fillet seasoned with sun-dried fennel, simmered in Chef’s signature yucca sauce, served with creamy smoked coconut
rice.

TAMARIND-CITRUS RIB CHOPS
US 18 | BZ 36

1″ rib chop spice rubbed and seared, brushed with Chef’s tamarind-citrus
sauce, served with wilted spinach and malanga mash.

SHRIMP & HABANERO SAUSAGE PASTA
US 20 | BZ 40

Farm-raised shrimp, habanero flavoured sausage, and sauteedfarm
vegetables tossed in a delicate tomato sauce.

CRABOO BEEF TENDERLOIN
US 29 | BZ 58

Perfectly grilled beef tenderloin dressed in Chef Rahim’s signature craboo glaze on a bed of roasted sweet potato mash and coconut oil perfumed vegetables and topped with crispy onion rings.

vegan
Grilled Cauliflower & Chickpeas Puree
US 26 | BZ 52

Fresh organic cauliflower drizzled with pressed coconut oil, grilled, and served over a cumin spiced chickpea puree and roasted cherry tomatoes.

Ginger Teriyaki Glazed Tofu Steak
US 28 | BZ 56

Grilled bean curd glazed with fresh ginger and soy sauce, accompanied with a cumin spiced chickpea puree and sauteed spinach.

Sweet Potato & Crostini Soup
US 22 | BZ 44

Slow roasted potato liquified in coconut milk, spiced, and served fresh toasted crostini.

Sweet Potato & Coconut Creamy Pasta
US 26 | BZ 52

Locally harvested sweet potato, liquified with coconut milk, spiced and tossed with linguini pasta and basil leaf.

Farmers Vegetable Lasagna
US 28 | BZ 56

Hand selected farm vegetables thin sliced over classic tomato sauce, Mennonite cheese (optional) and baked. Served with a bowl of coconut white rice.

Desserts

COCOA NIB-MINT ICE CREAM
US 7 | BZ 14
TOASTED COCONUT & CARAMEL ICE CREAM
US 7 | BZ 14
COCONUT- CASSAVA CHEESECAKE
US 9 | BZ 18
BROWN SUGAR CARAMELIZED CASSAVA BATONS
US 9 | BZ 18

With vanilla ice cream

SEASONAL TROPICAL FRUIT FLAMBE
US 9 | BZ 18

With warm cinnamon-sugar dusted fried jacks

KIDS

GRILLED MENNONITE CHEESE SANDWICH
US 7 | BZ 14

Homemade white bread, sliced and spread with orange cheddar cheese then grilled. served with crispy potato fries. 

CHICKEN QUESADILLA
US 8 | BZ 16

Handmade flour tortilla spread with refried beans, Mennonite cheese, and shredded chicken. Grilled and accompanied with fresh salsa and cream

RED KIDNEY & CHEESE NACHOS
US 5 | BZ 10

Crispy corn tortilla shells, refried brans, shaved Dutch cheese and fresh salsa

BEEF & CHEESE BURGER
US 10 | BZ 20

Grilled beef patties, melted cheese, slices of tomatoes, and lettuce on burger bun. Served with potato fries.

PASTA AL BURRO / TOMATO SAUCE
US 6 | BZ 12

Linguimi tossed in melted butter and shaved parmesan cheese

CHICKEN FINGERS
US 7 | BZ 14

Golden fried chicken cuts accompanied with potato fries.

All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.

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.

Vegan

Grilled Cauliflower & Chickpea Puree
US 13 | BZ 26

Fresh organic cauliflower drizzled in pressed coconut oil, grilled and served over roasted cherry tomatoes and a cumin chickpea puree.

Ginger Teriyaki Glazed Tofu Steak
US 14 | BZ 28

Grilled bean curd glazed with fresh ginger and soy sauce, accompanied by spinach and cumin chickpea puree.

Sweet Potato & Crostini Soup
US 11 | BZ 22

Slow roasted potatoes in coconut milk and spices, served with freshly toasted crostini.

Sweet Potato & Coconut Creamy Pasta
US 13 | BZ 26

Locally harvested sweet potato served in coconut milk and assorted spices, tossed with al dente linguine pasta and basil leaf.

Farmers Vegetable Lasagna
US 14 | BZ 28

Hand selected farm vegetables over our classic tomato sauce, topped with Mennonite cheese, before being baked to perfection. Served with a bowl of coconut white rice.

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 12.5% GST and subject to 10% Resort Fee.

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.

Vegan

Chickpea Curry & Peanut Pasta
US 10 | BZ 20

Al dente linguine pasta tossed in chickpeas and peanut sauce, served alongside a warm, toasted baguette.

Coconut & Ginger Tofu Stew
US 12 | BZ 24

Ginger shredded fresh over coconut milk, herbs and bean curd, served with white rice and fried plantains.

Sundried Tomato & Bean Soup
US 9 | BZ 18

Stewed red kidney beans and crushed sundried tomatoes, spiced to perfection and topped with garlic croutons.

Teriyaki Vegetable Rice Bowl
US 11 | BZ 22

Hand selected market vegetables stir-fried in soy sauce, served with our coconut cilantro white rice and freshly grated ginger and spices.

Black Beans Empanadas
US 8 | BZ 16

Hand pressed yellow corn tortilla stuffed with refried black beans, fried golden brown and served with pickled purple cabbage.

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 12.5% GST and subject to 10% Resort Fee.

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.

Vegan

Tofu & Guacamole Journey Cakes
US 8 | BZ 16

Pan-fried bean curd and guacamole served on a journey cake, arugula balsamic salad serviced with seasonal fruit wedges.

Irish Potatoes & Chickpeas Hash
US 7 | BZ 14

Potato cubes, chickpeas, and other farm-fresh vegetables pan-seared in coconut oil, spiced with toasted cumin and served with handmade corn tortillas.

Coconut & Vanilla Cinnamon Toast
US 7 | BZ 14

Freshly-baked slices of toast dipped in vanilla cinnamon coconut milk, charred to perfection on a griddle, and topped with honey-glazed tropical fruit salsa.

Vegan Breakfast
US 9 | BZ 18

Coconut flavored refried beans, fried plantain, sautéed okra and tomatoes served with golden brown fried jacks.

Sweet Potato & Red Bean Burrito
US 8 | BZ 16

Organic roasted sweet potato cubes sauteed with hand selected farm fresh vegetables, red kidney beans, crispy romaine lettuce and guacamole, wrapped up in handmade flour torilla.

All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.