Construction on the first phase of villas began in February 2023 and is scheduled to be complete in December 2024. This first phase will include two 3-Bedroom Villas, three 2-Bedroom Villas, nine 1-Bedroom Villas, the bar and cafe area, the restaurant, and the community pool.
Each of the 2- and 3-Bedroom Villas currently under construction are now sold. If a buyer is interested in purchasing a 2- or 3-Bedroom Villa, they would have to go through the whole construction process, and the total construction time would be 18 months.
The developer will sell one of the 1-Bedroom Villas currently under construction.
1-Bedroom Jungle Villa (Valley View) – USD $289,000
2-Bedroom Jungle Villa (Valley View) – USD $429,000
2-Bedroom Riverfront Villa – USD $479,000
3-Bedroom Riverfront Villa – USD $518,500
The price includes the villa, lot, furniture, and appliances. A complete turnkey property.
The villa construction is broken up into 5 phases. Upon completion of each construction phase, a deposit equalling roughly one fifth of the total cost would be paid. Upon signing the Sales Agreement a preconstruction deposit would be due, and the first phase of construction would be completed and proven to the buyer. Then the next deposit for second phase of construction would then be paid, and then the second phase would be completed. This process would continue for 3 more phases until the end of construction when the Final Inspection deposit would be due. Each of these deposits would be non-refundable.
Eleven 2- or 3-Bedroom Villas
One 1-Bedroom Villa
Yes, seller financing is available. Buyers can finance up to 40% of the total cost at 7% interest for 3-year term, with a 15-year amortization. Mortgage payments would begin after construction of the villa. A balloon payment would be due at the end of the 3-year term.
Closing cost would be 4% (of the total property cost). This is for share issuance, Central Bank approval, preparation of mortgage (if any), and Stamp Duty on mortgage filing.
The initial monthly HOA dues will be set at USD $200 per month for the first two years after completion of the villa for those units that are participating in the rental pool. For buyers not participating in the rental program, the HOA dues will be set at USD $400 per month. After the first two years the HOA will be set annually thereafter based on a budget established by the Directors of The Banks Limited.
HOA fees are to cover all common expenses such as security, concierge service, the maintenance of the common areas within The Banks such as the road right of way and gardens, the swimming pool and surroundings, and the riverside deck, but not any costs associated with the operation, maintenance or repair of the individual Units.
There is a Resort Fee component of the monthly HOA dues of USD $50 to ensure property owners of The Banks have access to neighboring resort facilities of The Rainforest Lodge at Sleeping Giant and amenities at Sleeping Giant Rainforest Estates through a separate agreement.
Annual property taxes are low and anticipated to be USD $15 to USD $30 annually.
Rental of the villas is available through our management company The Belize Collection. It is not possible to rent the units independently from our operation as we want to maintain consistency of our product offering in terms of product quality, packages offered, and pricing. There is a legal restriction as well – the Belize Tourism Board will only give out one hotel license per property, so all 36 villas on this property must operate under the same hotel license.
The split is 70% (owner)/ 30% (resort) on all generated rental revenue, net of third-party commissions.
No. Owners have the option to enter and exit the rental pool as they please.
There are no blackout dates for owner usage, and no restrictions as to how many days an owner can use their unit or participate in the rental pool. Entering and leaving the rental pool is as easy as blocking off room nights with our reservations office. One stipulation is that any unblocked room nights that are booked need to be honored. We cannot kick booked guests or cancel existing reservations for the owner’s use.
Based on the historical rental performance of comparable unit categories at The Rainforest Lodge at Sleeping Giant, for the 1-Bedroom Villas we anticipate USD $18,000 to USD $20,000 a year in net cash flow after all expenses. For the 2-Bedroom Villas, we anticipate USD $30,000 to USD $33,000 a year in net cash flow after all expenses. Depending on your villa of choice, your ROI on the property will run around 6% to 8%. The annual occupancy rate for the current units at The Rainforest Lodge at Sleeping Giant averages about 70% to 75%.
This typically includes about a month of owner usage. Often our owners use the property during off-peak season so the impact on rental income is not really that significant. If for instance, an owner came during Christmas and the month of March, two prime periods, they would adversely affect revenues.
Proformas for each villa type can be provided upon request.
Owners would become a member of The Belize Collection Owners Club, which would entitle them to a discount of 20% off the best available rate at any Belize Collection Resort, and 10% discount on food, beverage, tours, and private transfers.
Every storyteller is different and we want to know more about you so that we can create a personalized relationship with you. Please fill out our form and be as detailed as possible. All applications will be reviewed and vetted. We are eager to work with Luminaries based on their creativity and quality of work.
Tomato Sauce, Mozzarella, Black Olives, Onions, Sweet Pepper, Pulled Pork, and Fresh Pineapple
Tomato Sauce, Mozzarella, Oregano, Fresh Basil, and drizzled with Olive Oil
Tomato sauce, Mozzarella, and Pepperoni
Tomato Sauce, Mozzarella, Ham, and Fresh Pineapple
Tomato Sauce, Mozzarella, Bacon, Ham, Sausage and Pepperoni
Mozzarella, Parmesan, Ham, Cheese, Garlic, Arugula, drizzled with Olive Oil and Balsamic Dressing
Tomato Sauce, Mozzarella, Roasted Tomato, Purple Onion, Sweet Pepper, Black Olives, Mushroom and Fresh Basil
Tomato Sauce, Mozzarella, Basil, and Garlic Shrimp
Jalapenos US 1.5 | BZ 3
Mushroom US 1.5 | BZ 3
Black Olives US 1.5 | BZ 3
Sweet Pepper US 1.5 | BZ 3
Pineapple US 1.5 | BZ 3
Purple Onion US 1.5 | BZ 3
Pepperoni US 1.5 | BZ 3
All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.
Tomato Sauce, Mozzarella, Black Olives, Onions, Sweet Pepper, Pulled Pork, and Fresh Pineapple
Tomato Sauce, Mozzarella, Oregano, Fresh Basil, and drizzled with Olive Oil
Tomato sauce, Mozzarella, and Pepperoni
Tomato Sauce, Mozzarella, Ham, and Fresh Pineapple
Tomato Sauce, Mozzarella, Bacon, Ham, Sausage and Pepperoni
Mozzarella, Parmesan, Ham, Cheese, Garlic, Arugula, drizzled with Olive Oil and Balsamic Dressing
Tomato Sauce, Mozzarella, Roasted Tomato, Purple Onion, Sweet Pepper, Black Olives, Mushroom and Fresh Basil
Tomato Sauce, Mozzarella, Basil, and Garlic Shrimp
All prices are subject to 12.5% GST and 10% Resort Fee.
All wine prices are in BZD | Does not include Tax and Resort Fee
Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.
Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.
Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.
Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.
All wine prices are in BZD | Does not include Tax and Resort Fee
All wine prices are in BZD | Tax Inclusive and Subject to Resort Fee
Nopal is lightly roasted, pureed, and reduced into a rich syrup which provides the main ingredient in this signature version of the popular Mexican cocktail. Nopal syrup, lime juice, and tequila are shaken and strained over ice in a citrus and spice-rimmed margarita glass.
Cinnamon pineapple syrup, guava and lemon grass juice, lime juice, and simple syrup poured over ice served with a slightly dry red wine float.
Farm fresh unsweetened carrot juice comes alive when combined with tequila and just a touch of fresh lime juice with homemade cinnamon pineapple syrup for added flavor. Tequila, carrot juice, lime juice, simple syrup, and cinnamon pineapple syrup are shaken and strained over ice. Served in a citrus and spiced-rimmed glass.
Sweet corn is pureed with light creamed cheese, shaken with coconut cream, corn syrup, and white rum, served over ice.
Freshly picked sweet coconut water carbonated to order, white rum, Tanqueray gin, tequila, lime juice, and signature ginger lemon grass syrup, stirred, with mint leaves added.
Drawing inspiration from the famous dessert, cinnamon pineapple syrup and coconut cream are combined to make pineapple soda. Sky vodka, cinnamon pineapple syrup, passion fruit juice, simple syrup and house made pineapple soda are shaken and strained over ice.
Ixcacao’s Cocktail [Ixkawkaw: Mayan Goddess of Cacao]
US 17 | BZ 34
Locally made cacao cream, bourbon, hints of espresso, and simple syrup served over smoked ice.
Soursop Sip
US 12 | BZ 24
Soursop is often described in flavor similar to strawberries and apples with sour citrus notes. White rum, coconut cream, soursop juice, and cinnamon pineapple syrup are shaken and strained over ice, topped with a soursop and peach foam.
El Cañero
US 10 | BZ 20
Cane juice rum is combined with passionfruit, orange juice and lime juice, carbonated and poured over gently muddled mint leaves.
Classics
Margarita
US 11 | BZ 22
The famous Mexican threesome is highlighted here; tequila, fresh lime, and orange liqueur.
Classic Mojito
US 10 | BZ 20
Fresh mint leaves are muddled with rum and cane sugar, built and topped off with club soda and a dash of bitters.
Old Fashioned
US 10 | BZ 20
Sugar, and bitters are muddled and combined with bourbon or rye.
Manhattan
US 12 | BZ 24
Whiskey, sweet vermouth and bitters are gently stirred and served traditional style.
Pina Colada
US 12 | BZ 24
Arguably, one of the most famous cocktails at least in our neck of the woods, fresh pineapple juice is shaken with sugar cane rum and coconut cream.
Mint Julep
US 10 | BZ 20
This Kentucky Derby classic is replicated in its simple glory; bourbon, sugar, and mint are muddled and packed with ice.
Prices are inclusive of tax. Subject to Resort Fee.
Departs from The Lodge at Jaguar Reef
Intensity:
Easy
Recommended:
Adults and Children
Duration:
7 hours
Boat Transfer Included:
40 Minutes each way
Minimum Persons:
4 persons
Lunch:
Bring along:
Sunscreen, swimsuit, comfortable clothing, water shoes, hat, towel, snorkel gear provided by the hotel, camera, and a drybag
Prices starting at:
$199.00 per adult & $99.50 per child
Prices are in USD and do not include 12.5 % GST and 10% Resort Fee
Seared prawn garnished with green plantain and marinated leeks. Served in a pepian base consisting of roasted vegetables blended with pepitos, sesame seeds, and peanuts, and combined with shrimp broth.
Shredded smoked pork tail and crispy sweet potato served in a creamy black soup.
Beet and red wine reduction poured over soft cheese on thinly sliced beets roasted with cloves. Garnished with zesty lime bean sprouts and roasted pepitos.
Seared octopus served with leafy lettuce tossed with banana pepper pulp, tomatoes, toasted peanuts, soft cheese, and a beet and wine dressing.
Restaurante Laguna’s take on traditional rice and beans. Chicken is marinated in a house-made achiote rub and served with creamy rice in a red kidney base. Served with caramelized plantain and fresh pico de gallo.
Fish fillet brushed in a habanero truffle oil, served with shrimp over a banana pepper, roasted garlic, and cauliflower puree. Garnished with a mescal and pineapple gel, toasted pepitos, and pico de gallo.
Seared spinach tamale served in pepian sauce, topped with citrus marinated prawn. House made tomato pepper sauce, pico de gallo, and spicy chipotle served on the side.
1 ½ cut pork chop marinated in cacao, seared and served with a cold green bean and cucumber puree, yellow corn bread, and a chocolate papaya mole.
Seared beef rib topped with a roasted yellow corn salsa, served over a roasted garlic cauliflower and banana pepper puree. Served with a bean sprout and celery stir fry and cornbread.
Beef tenderloin in a wild berry and sorrel red wine sauce, oyster mushrooms brushed with habanero and rosemary truffle oil, and a side of green bean and cucumber puree.
Grilled oyster mushrooms and shell pasta tossed in a sage and crema de yucca sauce. Served with a side of herb crostini.
Linguine pasta tossed in a creamy spinach sauce, served with sauteed fish, shrimp, and octopus. Garnished with parmesan cheese and lime zest. Served with a side of herb crostini.
Ask your server about our daily dessert selection.
All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Seasoned, black olive crusted mozzarella cheese sticks, deep fried to a golden finish, served with a yellow corn vinaigrette, pickled green papaya and our own tomato jelly.
Creole shredded pigtail served with crispy wonton and marinated leeks accompanied by a citrus yogurt dressing.
Smooth beetroot paté, chimichurri sauce, and fresh paneer cheese served with garlic herb crostini.
Fried local corn ducunu served with a tomato and bacon jelly and topped with crema de queso.
Chicken in a sauce of roasted spices with citrus-zested creamy rice and carrots infused with cinnamon herb butter.
Free-range chicken breast seared in a citrus recado sauce with a side of sweet pan fried ducunu and green beans sauteed in bacon fat.
Chimichurri paneer steak served with creamy eggplant pilaf, cinnamon roasted carrots and our house red bell pepper sauce.
Penne pasta, dehydrated mushrooms tossed in olive oil, and organic spinach cooked in a roasted red bell pepper sauce, finished with grated parmesan and black olive powder. Served with a side of garlic herb crostini.
Grilled prawns served over linguine with red bell pepper carbonara sauce and crispy morcilla sausage topped with parmesan and black olive powder. Served with a side of garlic herb crostini.
Prawn served in crema de yucca with lime-zested rice and sweet arugula. served with a side of garlic herb crostini.
1” pork chops marinated with Chef’s tamarind-molasses marinade served with roasted cinnamon carrots and sweet arugula.
Succulent lamb chops grilled to perfection served with a chilled cardamom yogurt sauce, sesame arugula and fried ducunu.
Citrus marinated fish fillet with a side of creamy citrus rice, roasted tomato and red pepper sauce, and sauteed spinach.
Local beef ribs glazed with a sorrel and orange sauce served with a potato puree and arugula salad seared in sesame oil.
Beef Tenderloin drizzled with a peppercorn and cardamom sauce, served with bacon fat sauteed green beans and potato puree.
Traditional Q’eqchi’ Mayan chicken soup with citrus micro cilantro and a side of handmade corn tortilla.
Fried wontons stuffed with blue cheese served in a black bean and tomato soup simmered over a traditional fogón served with a side of herb garlic crostini.
Organic baby spinach, guava ribbons, onions, tomatoes, and farm fresh ricotta cheese, topped with salted toasted pepitos and a soursop vinaigrette.
Fresh arugula topped with dried olives, Parmesan cheese, and infused cherry tomatoes drizzled with a yellow corn vinaigrette.
Pickled lemon grass infused carrots tossed with farm fresh lettuce, pickled green papaya, infused tomatoes, and toasted pepitos with a lime zested yogurt dressing.
Fresh organic cauliflower drizzled in pressed coconut oil, grilled and served over roasted cherry tomatoes and a cumin chickpea puree.
Grilled bean curd glazed with fresh ginger and soy sauce, accompanied by spinach and cumin chickpea puree.
Slow roasted potatoes in coconut milk and spices, served with freshly toasted crostini.
Locally harvested sweet potato served in coconut milk and assorted spices, tossed with al dente linguine pasta and basil leaf.
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
The Grove House Mascarpone Cake
US 9 | BZ 18
Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.
Guava Cheesecake
US 13 | BZ 26
Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.
Red Pepper Jam Profiterole
US 7 | BZ 14
Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.
Tres Leches con Queso Edam
US 8 | BZ 16
Our Chef’s spin on traditional tres leches cake. Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.
Mayan Chocolate Cake
US 8 | BZ 16
Silky chocolate cake coated with a citrus-infused chocolate ganache.
Prices inclusive of 12.5% GST. Subject to a 10% Resort Fee.
Ice Cream
Vanilla
US 6 | BZ 12
Sugar Corn
US 6 | BZ 12
Nance
US 6 | BZ 12
Soursop
US 6 | BZ 12
Prices inclusive of 12.5% GST. Subject to a 10% Resort Fee.
Fried tortilla shell topped with burnt yellow corn-marinated shrimp, purple onions, sliced jalapeno, and marinated cucumber peels.
Yellow corn stuffed with Creole pig tail and black beans, topped with all-spice cucumber and herb lettuce slaw.
Beet root pâté with vegetables marinated in olive oil, and ricotta cheese served with fried green plantain chips.
Creole shredded oxtail on a toasted sourdough bun with marinated leeks, purple onion, and a side of fried plantain chips.
Grilled patty, blue cheese, onions, tomatoes, and lettuce on a toasted sourdough bun served with seasoned potato fries.
Shredded slow-smoked pulled brisket, fogón black beans, Belizean cheese dip, purple cabbage, jalapeno slices and shaved Parmesan served with fresh fried corn tortilla chips.
Citrus grilled chicken served with handmade flour tortilla, fogón black beans, chipotle tomato sauce, nopal sauce and pickled green papaya.
Shredded lamb and cardamom yogurt sauce on fried yellow corn shells with pickled beets, white onions, Parmesan cheese.
Grilled lamb skewers and handmade corn tortillas served with a selection of house-made sauces including chimichurri sauce, pepper sauce, chipotle tomato BBQ sauce, and cardamom yogurt sauce.
Grilled shrimp on sliced organic tomatoes marinated in olive oil, marinated shallots, chives and shaved parmesan, drizzled with balsamic vinaigrette with a side of herb crostini.
Fresh arugula and lettuce paired with cucumbers, green beans, celery, basil, and pork sausage crumbles served with soursop vinaigrette.
Fior di latte cheese shredded over colour lettuce, Kalamata olives, cherry tomatoes, topped with toasted peanuts and drizzled with balsamic vinaigrette.
Shaved Parmesan and pepitos granola on a bed of fresh arugula with fried shrimp and lime zested yogurt dressing.
Al dente linguine pasta tossed in chickpeas and peanut sauce, served alongside a warm, toasted baguette.
Ginger shredded fresh over coconut milk, herbs and bean curd, served with white rice and fried plantains.
Stewed red kidney beans and crushed sundried tomatoes, spiced to perfection and topped with garlic croutons.
Hand selected market vegetables stir-fried in soy sauce, served with our coconut cilantro white rice and freshly grated ginger and spices.
Hand pressed yellow corn tortilla stuffed with refried black beans, fried golden brown and served with pickled purple cabbage.
Seasoned chicken tenders breaded with spiced panko, deep fried until golden crisp served with potato fries.
Cheesy corn tortillas stuffed with smoked pulled brisket with a side of pico de gallo, guacamole, and sour cream.
Shredded slow-smoked local brisket over soft garlic butter mini buns, and melted cheese.
A kid-sized authentic Don Tonito’s pizza topped with traditional tomato sauce, gooey mozzarella cheese, and pepperoni slices.
Linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs, topped with grated parmesan cheese.
Sliced milk bread topped with cured smoked chicken breast slices, cucumbers, and tomatoes drizzled with cream cheese dijon aioli.
Gooey mozzarella cheese stuffed inside a thin crust with a side of basil tomato sauce.
Desserts
The Grove House Mascarpone Cake
US 9 | BZ 18
Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.
Guava Cheesecake
US 13 | BZ 26
Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.
Red Pepper Jam Profiterole
US 7 | BZ 14
Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.
Tres Leches con Queso Edam
US 8 | BZ 16
Our Chef’s spin on traditional tres leches cake. Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.
Mayan Chocolate Cake
US 8 | BZ 16
Silky chocolate cake coated with a citrus-infused chocolate ganache.
All prices are inclusive of GST and subject to 10% Resort Fee.
Ice Cream
Vanilla
US 5 | BZ 10
Sugar Corn
US 5 | BZ 10
Nance
US 5 | BZ 10
Soursop
US 5 | BZ 10
All prices are inclusive of GST and subject to 10% Resort Fee.
Breakfast burrito of warm handmade flour tortilla stuffed with re-fried beans, scrambled eggs, crispy
pork bacon, farm vegetables and fresh Mennonite cheese.
Golden fried flour tortilla, stuffed with re-fried beans, sauteed vegetables,
habanero flavored sausage, scrambled eggs, and Mennonite cheese, served with pickled habanero curtido.
2 giant pancakes dusted with cinnamon sugar, topped with tropical fruit chutney, served with a side of grilled habanero flavored sausage.
Farm fresh eggs scrambled with onions and tomatoes, accompanied by
coconut refried beans, crispy bacon and Belizean fried jacks.
2-egg omelette filled with sauteed organic vegetables, served with toasted
baguettes and fresh Mennonite ricotta cheese
Baked goods, butter, jams, yogurt, fruit, and granola.
Pan-fried bean curd and guacamole served on a journey cake, arugula balsamic salad serviced with seasonal fruit wedges.
Potato cubes, chickpeas, and other farm-fresh vegetables pan-seared in coconut oil, spiced with toasted cumin and served with handmade corn tortillas.
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.
Coconut flavored refried beans, fried plantain, sautéed okra and tomatoes served with golden brown fried jacks.
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 GST and subject to 10% Resort Fee.