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 9 | BZ 18 | Melted cheese, sautéed vegetables, crispy bacon bits, and golden shaved potato, folded into two eggs. Served with buttery toast and grilled papaya jelly. |
US 12 | BZ 24 | Handcrafted Belizean sausage, coconut refried beans, fried plantains, sautéed tomatoes, scrambled eggs, queso fresco, and golden fried jacks. |
US 10 | BZ 20 | Toasted wheat bread layered with creamy mozzarella, crispy bacon, scrambled egg, and fresh guacamole. Served with a side of rich, velvety hollandaise. |
US 11 | BZ 22 | Cocoa-infused pancakes topped with homemade cashew brittle, whipped coconut cream, and cinnamon-sugar fried plantains. |
US 8 | BZ 16 | Layers of creamy plain yogurt with orange slices, house-made grapefruit marmalade, and a crunchy cashew brittle topping. |
US 9 | BZ 18 | Golden fried tortilla shells layered with coconut refried beans, shaved boiled eggs, and crispy pork belly, finished with fresh house salsa. |
US 8 | BZ 16 | Plain yogurt paired with homemade cashew brittle, fresh seasonal fruits, and warm cinnamon-sugar dusted fried jacks. |
Room Service available at a fee of $5 USD plus tax. |
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LUNCH
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. |
US 13 | BZ 26 | Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers with a craboo vinaigrette. |
US 9 | BZ 18 | Fire-charred lettuce layered with habanero-infused sausage, crispy capers, goat cheese bechamel sauce and achiote-habanero dressing. |
US 17 | BZ 34 | Charcoal grilled prawns in an avocado-poblano pepper sauce and freshly diced pico de gallo. Served with sea-salted corn tortilla chips. |
US 13 | BZ 26 | Crispy pork belly served in a traditional corn col garnished with grilled leeks. Served with fried corn tortilla chips. |
US 13 | BZ 26 | Dumplings filled with tender smoked pigtail and spiced chickpeas, served with coconut turmeric and saffron foam. |
US 15 | BZ 30 | Hand-cut tartare from locally aged beef rib cap, enriched with a silky egg yolk and garnished with fresh holy basil leaves. |
US 26 | BZ 52 | Fresh fish grilled over an open flame, dressed in red achiote oil, and served with handmade corn tortillas, grilled leek salad, and house roasted salsa. |
US 14 | BZ 28 | Creole stewed pigtail shredded over fried yellow corn tortillas with a cilantro and tomato slaw. |
US 28 | BZ 56 | Handmade ravioli filled with roasted pumpkin and served with smoked wild cashew cream, topped with parmesan. Served with artisan bread. |
US 16 | BZ 32 | Sirloin steak grilled over fire, served in an artisan bun with bacon, fresh cilantro sprouts, and julienned onions in a remoulade dressing. |
US 31 | BZ 62 | Grilled lamb chops glazed with a creamy cardamom sauce, served alongside mashed sweet potato, and charred celery peels. |
US 22 | BZ 44 | Fire-roasted chicken marinated with blackened spices, served over coconut rice with fried plantain. |
US 25 | BZ 50 | Golden fried whole fish served with traditional sides of coconut white rice, Granny’s stewed beans, fried plantain, and house made salsa. |
US 11 | BZ 22 | Slow roasted oxtail and Mennonite cheese in a handmade flour tortilla, accompanied with pickled onion and sour cream. |
US 9 | BZ 18 | Traditional stewed chicken, rice and beans, fried plantain, coleslaw, and habanero curtido. |
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 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. |
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 38 | BZ 76 | Sous vide half duck roasted in citrus over an open fire, served with curried pumpkin purée and a citrus habanero sauce. |
US 53 | BZ 106 | 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 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 |
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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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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 18 | BZ 36 | A silky, milk-clarified cocktail crafted with seasonal stewed pumpkin and locally sourced spices. This indulgent dessert-style drink is perfectly balanced with local white rum and finished with a light pumpkin seed foam, delivering a subtly nutty sweetness in every sip. | |
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. | |
US 9 | BZD 18 | Soursop Pulp, Coconut Rum, Cointreau, Honey, Lime Juice, and Basil. | |
US 10 | BZD 20 | Tequila, Watermelon Juice ,Cointreau, cilantro, with a Tajin rimmed glass. | |
US 11 | BZD 22 | Bourbon Souse vide with ripe fermented nance ,fresh lime juice, honey, Aquafaba and sea salt. | |
US 10 | BZD 20 | Absolut Vodka, Guava Puree , lime juice and local spices. | |
US 5 | BZD 10 | Coconut water, coconut cream, fresh lime juice, mint, and sea salt. | |
US 5 | BZD 10 | Hibiscus Syrup, Lime & Pineapple Juice and orange blossom water. | |
US 6 | BZD 12 | Cucumber & Lime Juice, Lemongrass syrup, ginger tea, tonic water and sea salt. | |
US 9 | BZD 18 | Guava Puree, Tamarind Syrup, Lime Juice, Soda Water and Chili flakes. | |
Room Service available at a fee of $5 USD plus tax |
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| Viu Manent Sauvignon Blanc, Chile | ||
| Amplus Chardonnay, Chile | ||
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
