YOUR NEW FAVORITE HANGOUT SPOT
Great for glorious, languid days, the Big Dock Ceviche Bar is The Belize Collection’s ethos of laidback living, embodied. The ingenious two-story over-the-water ceviche and cocktail bar serves a constantly revolving menu of Caribbean and Central American small bites in the open air, perfect for an aperitivo. An expansive 360 view of the Caribbean Sea awaits at the end of the wooden pier, complete with an all-hammock-floor netting on the first floor and a bar on the second. Whether you choose from selections of hyper-fresh ceviche, local beers, or rum cocktails, get comfortable and prepare for hours to slip by from your new favorite place to lounge.
CEVICHE
Ceviche originates from the coast of Peru. While there are several takes on the dish, the Ceviche Shack at the Big Dock Bar stays close to its original roots. Fresh shrimp or conch is cured (cooked) with lime and seasoned with salt and black pepper. Tomato, onion, and cilantro are julienned and added. Typically in the region, ceviche is served with tortilla chips, but at Big Dock, expect to receive a crunch a little closer to home.
MENU
DRINKS
| 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. |
BAR INFORMATION
Opening Hours
12:00pm to 8:00pm
Happy Hour
4:00pm to 6:00pm
