Here, dining is more than a meal. Visionary Chef Rahim breathes new life into open-fire hearth cooking, honoring techniques perfected by our grandmothers with ingredients from surrounding lands and elevated with contemporary finesse and technique.
Every dish pays homage to generational wisdom and the dedication of local free-grazers, farmers, and fishermen.
From the meticulously aged beef to flame-seared local prawns, enhanced by a frugal mix of embers and the flavor-enhancing craboo and citrus woods. Chef Rahim works jointly with local growers, sourcing the best ingredients at their peak freshness. Courses are balanced with bold reductions of passionfruit or citrus among others from the nearby orchards, or raised with a touch of the revered Mayan chocolate—the ‘food of the gods.’
The result?
A celebration that lingers long after the last bite. This is no ordinary meal—it’s a sensory crescendo. Your curiosity sparked. A climax reached—leaving you both deeply satisfied and longing for more.
MENU
BREAKFAST
US 13 | BZ 26 | Slow-braised oxtail with thyme and garlic served on a toasted artisan bun. Topped with a poached egg and smoked paprika hollandaise. Garnished with shallots, fresh chives, and a drizzle of oxtail au jus. |
US 13 | BZ 26 | Handmade pork sausage, crispy smoked pork belly, and baked beans slow-cooked with tomato confit, thyme, and molasses. Accompanied with roasted cherry tomatoes, sautéed garlic mushrooms, poached eggs, and charred sourdough. Finished with a black pudding crumb and a touch of chili oil. |
US 12 | BZ 24 | Golden fried jack, farmer sausage and eggs, and baked beans slow-cooked with tomato confit, garnished with pickled onion. |
US 10 | BZ 20 | Plain yogurt, local cashew brittle and a seasonal fruit bowl served with cinnamon sugar coated fried jacks. |
US 8 | BZ 16 | Plain yogurt served with citrus marmalade and local cashew brittle. |
US 9 | BZ 18 | Creamy coconut rice topped with soft-boiled eggs, crispy plantain chips, and roasted spiced sweet potato. Garnished with a lime-cilantro yogurt drizzle, pickled onions, and toasted cashews. |
US 12 | BZ 24 | Fluffy cacao pancakes layered with caramelized plantains, fresh banana, and candied cashews. Drizzled with a rich, natural banana syrup and served with whipped coconut cream. |
US 10 | BZ 20 | Yeasted flat bread filled with soft poached egg, smoky pork chorizo, and shallots. Served with a charred sweet corn purée and a spicy tomato-chili relish. |
US 11 | BZ 22 | Toasted sourdough topped with whipped goat cheese, roasted Belizean tomatoes, and basil oil. Finished with poached duck egg, spinach, and drizzle of local honey. |
Room Service available at a fee of $5 USD plus tax. |
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LUNCH
US 13 | BZ 26 | Dumplings filled with tender smoked pigtail and spiced chickpeas, served with coconut turmeric and saffron foam. |
US 14 | BZ 28 | A smooth corn soup, elevated with turmeric curry oil and crispy corn garnishes. |
US 9 | BZ 18 | Fire-charred romaine lettuce layered with crumbled morcilla, crispy chorizo, and a smoky garlic emulsion, creating a bold combination of textures and flavors rooted in tradition. |
US 8 | BZ 16 | Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers and remoulade dressing. |
US 10 | BZ 20 | Smoky eggplant complemented by rich white and black sesame pastes, tangy pomegranate molasses, and a black cumin garlic foam. |
US 19 | BZ 38 | Fresh fish grilled over an open flame, dressed with black chili oil, and served with a sweet potato and green onion mash, finished with fermented tamarind banana peppers for a tangy, smoky bite. |
US 14 | BZ 28 | Handmade ravioli filled with roasted pumpkin and served with smoked wild cashew cream, topped with a Parmesan crisp for balance and texture. |
US 23 | BZE 46 | Grilled lamb chops glazed with a subtle mint and chocolate sauce, accompanied by tangy, fermented cohune cabbage kimchi. |
US 16 | BZ 32 | A small fire-roasted chicken marinated with blackened spices, served alongside grilled Asian-style nopal cactus sauerkraut, pickled onion, and herb garlic yeasted sourdough bread. |
US 14 | BZ 28 | Juicy patties of aged sirloin grilled over fire, served in an artisan bun with cilantro salad, pancetta, fresh tomatoes, and a tangy remoulade vinaigrette, accompanied by crispy beef-fat fries for a satisfying yet elevated experience. |
US 7 | BZ 14 | Golden fried chicken fingers crusted in panko crumbs, served with hand cut potato fries. |
US 9 | BZ 18 | Aged sirloin steak and melted cheese on a soft burger bun with fresh romaine lettuce, slices of tomatoes, and a side of hand cut potato fries. |
US 7 | BZ 14 | Pasta tossed in butter and shaved parmesan, served with sourdough bread. |
US 11 | BZ 22 | Slow roasted oxtail and Mennonite cheese in a handmade flour tortilla, accompanied with pickled onion and sour cream. |
Room Service available at a fee of $5 USD plus tax |
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US 8 | BZ 16 | A delicate choux pastry filled with a silky banana and turmeric cream, glazed with a glossy miso caramel that offers a perfect balance of sweet and umami. |
US 8 | BZ 16 | Silky chocolate cake coated with a citrus-infused chocolate ganache. |
US 9 | BZ 18 | A silky panna cotta crafted from tape, the Asian fermented sweet potato, infused with citrus from our orange farm. |
Room Service available at a fee of $5 USD plus tax. |
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DINNER
US 14 | BZ 28 | Prawns marinated in nutmeg and allspice, grilled over fire, and served with a smoky ancho chili and citrus gravy. |
US 12 | BZ 24 | Slow-simmered bone broth served with handmade tortellini filled with wild mushrooms foraged from our rainforest, delicately garnished with edible flowers. |
US 10 | BZ 20 | Fire-grilled papaya slices paired with smoked blue cheese, wild papaya-infused vinegar, and foraged herbs. |
US 8 | BZ 16 | Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers and remoulade dressing. |
US 13 | BZ 26 | A rich and hearty Mayan-inspired pozole, featuring slow-simmered corn, pork chicharrón, and a drizzle of cilantro oil, served with crispy red chili corn tortillas. |
US 30 | BZ 60 | Sous vide half duck roasted in citrus over an open fire, served with curried pumpkin purée and a citrus habanero sauce. |
US 47 | BZ 94 | A fire-grilled tomahawk steak, marinated in buttermilk for tenderness, and served with beef jus potato fondant, fire-pickled leeks, and fire-roasted green onion. |
US 22 | BZ 44 | Bone-in pork chop dry aged for depth, finished with a spiced molasses lacquer, served alongside crisp beef fat potatoes, and wood fired cauliflower. |
US 30 | BZ 60 | Slow-roasted young chicken nestled in tarragon braised wild mushrooms and an arugula parmesan salad. |
US 22 | BZ 44 | Fire–grilled split prawns garnished over handmade fettuccini pasta, tossed in nutty creamy spinach sauce, served with toasted sourdough bread. |
US 26 | BZ 52 | Creamy risotto infused with the smoky flavors of fire-grilled picchana beef, finished with fresh herbs. |
US 28 | BZ 56 | Fire-roasted pasta with a rich broth of shellfish, river fish, and locally caught sardines. |
US 4 | BZ 8 | Corn ribs brushed with cayenne fermented butter, finished with crisp sea salt. |
US 4 | BZ 8 | Caramelized florets enveloped in a velvety aged blue cheese. |
US 4 | BZ 8 | Fire-roasted sweet potato folded with fresh chives and green onions for a bold earthy finish. |
US 4 | BZ 8 | Golden and crisp potatoes dusted with dried lime, served with a rich house aged demi glaze. |
US 5 | BZ 10 | Farm selection grilled over firewood, dressed with black garlic infused oil and sea salt. |
| All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax |
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US 7 | BZ 14 | Golden fried chicken fingers crusted in panko crumbs, served with hand cut potato fries. |
US 9 | BZ 18 | Aged sirloin steak and melted cheese on a soft burger bun with fresh romaine lettuce, slices of tomatoes, and a side of hand cut potato fries. |
US 7 | BZ 14 | Pasta tossed in butter and shaved parmesan, served with sourdough bread. |
US 11 | BZ 22 | Slow roasted oxtail and Mennonite cheese in a handmade flour tortilla, accompanied with pickled onion and sour cream. |
Room Service available at a fee of $5 USD plus tax |
|
US 8 | BZ 16 | A delicate choux pastry filled with a silky banana and turmeric cream, glazed with a glossy miso caramel that offers a perfect balance of sweet and umami. |
US 8 | BZ 16 | Silky chocolate cake coated with a citrus-infused chocolate ganache. |
US 9 | BZ 18 | A silky panna cotta crafted from tape, the Asian fermented sweet potato, infused with citrus from our orange farm. |
Room Service available at a fee of $5 USD plus tax |
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BAR TAPAS
US 6 | BZ 12 | Fresh water sardines crisped golden with a roasted garlic and lime zested aioli. |
US 8 | BZ 16 | Sous vide pork belly coated in panko bread crumbs, served with habanero pepper jelly. |
US 11 | BZ 22 | Mini sourdough pita bread, smoked BBQ beef tips, and pickled purple onions. |
US 13 | BZ 26 | Hand cut tartare from locally aged beef rib cap, enriched with a silky egg yolk and garnished with holy leaf. |
US 6 | BZ 12 | Fermented papaya grilled over fire, paired with creamy goat cheese, drizzled with local honey. |
| All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax |
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DRINKS
US 11 | BZ 22 | Espresso, home-made banana syrup with vanilla and salt, strawberry syrup, and milk. Garnished with a caramel drizzle and whipped cream. | |
US 13 | BZ 26 | Espresso, Disaronno, Amaretto syrup, and milk, topped with whipped cream. | |
US 10 | BZ 20 | Espresso, orange juice, and a splash of grapefruit juice. Garnished with a candied orange peel. | |
US 11 | BZ 22 | Espresso, créme de mint, citrus chocolate ganache, and milk. Garnished with whipped cream and cacao nibs. | |
US 9 | BZ 18 | A shot of espresso, cacao cream, milk and cacao powder. | |
US 9 | BZ 18 | Soursop puree, mango puree, almonds, milk and cane sugar. | |
US 10 | BZ 20 | Apple banana, vanilla, toasted cashew nuts, yogurt, milk, cane sugar, and citrus chocolate ganache. | |
US 8 | BZ 16 | Avocado, roasted coconut, roasted pineapple, honey, yogurt, and milk. | |
US 8 | BZ 16 | Passion fruit, roasted coconut, beets, mint leaves, hibiscus syrup and cane sugar. | |
Room Service available at a fee of $5 USD plus tax. |
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US 18 | BZ 36 | Espadín Mezcal in a sous vide infusion with strawberry and citrus juice, cinnamon syrup, Angostura bitters, milk, and prosecco. | |
US 14 | BZ 28 | Bourbon whisky fat-wash with cacao, vermouth rosso, Campari with red fruits, smoked with mesquite wood in a cloche. | |
US 18 | BZ 36 | Don Julio Blanco Tequila, Pixtle, mamey fruit, spices, vanilla, coconut milk, milk punch. | |
US 18 | BZ 36 | Espadín Mezcal, Bianco Vermouth, Aperol infusion with pineapple and raspberry, smoked with Palo Santo. | |
US 16 | BZ 32 | Ron Zacapa 23, hibiscus and guava syrup, lime, coconut foam with cardamom. | |
US 14 | BZ 28 | Coffee liqueur, banana peel oil, coffee, chocolate truffle. | |
US 9 | BZ 18 | Aged Belizean Rum, guava puree, basil, Angostura bitters, soda water. | |
Us 13 | 26 | Gin, Falernum spiced rum, almond syrup, passion fruit syrup, lime, Angostura bitters. | |
US 13 | BZ 26 | Chardonnay white wine, Gin, garden herb cordial, soda, Prosecco. | |
US 11 | BZ 22 | Vodka, Riesling wine, watermelon cordial, grapefruit juice, tonic water, edible flowers. | |
US 13 | BZ 26 | Gin, tonic water, seasonal fruit cordial. | |
Room Service available at a fee of $5 USD plus tax |
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| White Wine | ||
| Tierra del Fuego, Reserva Saguvinion, Chile | ||
| Red Wine | ||
| Rosé | ||
| Champagne | ||
RESTAURANT INFORMATION
Opening Hours
7:00am to 10:00pm
Dining Times
- Breakfast
7:00am to 10:00am
- Lunch
12:00pm to 3:00pm
- Dinner
5:30pm
7:00pm
8:00pm
Reservations encouraged
Call +501-822-0037
