open-fire hearth cooking

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.

At Humo Restaurant at The Banks, 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

Breakfast

Sunrise Omelette

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.

Belizean Full Breakfast

US 12 | BZ 24

Handcrafted Belizean sausage, coconut refried beans, fried plantains, sautéed tomatoes, scrambled eggs, queso fresco, and golden fried jacks.

Panini Melt

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.

Cocoa Cashew Pancakes

US 11 | BZ 22

Cocoa-infused pancakes topped with homemade cashew brittle, whipped coconut cream, and cinnamon-sugar fried plantains.

Citrus Parfait

US 8 | BZ 16

Layers of creamy plain yogurt with orange slices, house-made grapefruit marmalade, and a crunchy cashew brittle topping.

Pork Belly Tostadas

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.

Tropical Continental

US 8 | BZ 16

Plain yogurt paired with homemade cashew brittle, fresh seasonal fruits, and warm cinnamon-sugar dusted fried jacks.

LUNCH

Lunch Menu

Tapas

Pork Belly Bites

US 8 | BZ 16

Sous vide pork belly coated in panko bread crumbs, served with habanero pepper jelly.

Smokey BBQ-Braised Beef Tips

US 11 | BZ 22

Mini sourdough pita bread, smoked BBQ beef tips, and pickled purple onions.

Dry Aged Beef Tartare

US 13 | BZ 26

Hand cut tartare from locally aged beef rib cap, enriched with a silky egg yolk and garnished with holy leaf.

Grilled Papaya Skewers

US 6 | BZ 12

Fermented papaya grilled over fire, paired with creamy goat cheese, drizzled with local honey.

Appetizer

Grilled Papaya and Spinach Salad

US 13 | BZ 26

Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers with a craboo vinaigrette.

Charred Lettuce Salad

US 9 | BZ 18

Fire-charred lettuce layered with habanero-infused sausage, crispy capers, goat cheese bechamel sauce and achiote-habanero dressing.

Grilled Shrimp Culichi

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.

Col Dip

US 13 | BZ 26

Crispy pork belly served in a traditional corn col garnished with grilled leeks. Served with fried corn tortilla chips.

Smoked Pigtail Dumplings

US 13 | BZ 26

Dumplings filled with tender smoked pigtail and spiced chickpeas, served with coconut turmeric and saffron foam.

Dry-Aged Beef Tartare

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.

Entrées

Charred Whole Fish

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.

Pigtail Tostadas

US 14 | BZ 28

Creole stewed pigtail shredded over fried yellow corn tortillas with a cilantro and tomato slaw.

Pumpkin Ravioli

US 18 | BZ 36

Handmade ravioli filled with roasted pumpkin and served with smoked wild cashew cream, topped with parmesan. Served with artisan bread.

The Banks Burger

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.

Cardamom Lamb Chops

US 31 | BZ 62

Grilled lamb chops glazed with a creamy cardamom sauce, served alongside mashed sweet potato, and charred celery peels.

Black Roasted Chicken

US 22 | BZ 44

Fire-roasted chicken marinated with blackened spices, served over coconut rice with fried plantain.

Fried Whole Fish

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.

Belize-Style BBQ

US 13 | BZ 26

Grilled chicken in a house made BBQ sauce served with stewed beans, coleslaw, salsa, and handmade flour tortilla.

Sunday Dinna

US 9 | BZ 18

Traditional stewed chicken, rice and beans, fried plantain, coleslaw, and habanero curtido.

Vegetarian

Coconut Curry Chickpea

US 14 | BZ 28

Chickpeas in coconut curry sauce, served with coconut white rice.

Garifuna Inspired Vegan Soup

US 14 | BZ 28

Root vegetables simmered in coconut milk; mashed plantain served with white rice.

Arugula & Mushroom Stir Fry

US 11 | BZ 22

Stir fried arugula, mushroom and farm vegetables, with a hint of fresh ginger and soy sauce.

Grilled Papaya and Spinach Salad

US 18 | BZ 36

Fresh spinach, julienned purple onions, toasted cashew, grilled papaya and crispy capers with craboo vinaigrette.

Hummus Wrap

US 11 | BZ 22

Hummus, mixed greens, and sauteed vegetables in a warm flour tortilla.

Kids Menu

Chicken Fingers

US 7 | BZ 14

Golden fried chicken fingers crusted in panko crumbs, served with hand cut potato fries.

Cheeseburger

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.

Pasta al Burro

US 7 | BZ 14

Pasta tossed in butter and shaved parmesan, served with sourdough bread.

Oxtail Quesadilla

US 11 | BZ 22

Slow roasted oxtail and Mennonite cheese in a handmade flour tortilla, accompanied with pickled onion and sour cream.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

Desserts

Banana Tumeric Cream Éclair with Miso Caramel

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.

Maya Chocolate Cake

US 8 | BZ 16

Silky chocolate cake coated with a citrus-infused chocolate ganache.

Panna Cotta with Fermented Sweet Potato

US 9 | BZ 18

A silky panna cotta crafted from tape, the Asian fermented sweet potato, infused with citrus from our orange farm.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

DINNER

Dinner

Tapas

Pork Belly Bites

US 8 | BZ 16

Sous vide pork belly coated in panko bread crumbs, served with habanero pepper jelly.

Smokey BBQ-Braised Beef Tips

US 11 | BZ 22

Mini sourdough pita bread, smoked BBQ beef tips, and pickled purple onions.

Dry Aged Beef Tartare

US 13 | BZ 26

Hand cut tartare from locally aged beef rib cap, enriched with a silky egg yolk and garnished with holy leaf.

Grilled Papaya Skewers

US 6 | BZ 12

Fermented papaya grilled over fire, paired with creamy goat cheese, drizzled with local honey.

Starters

Nutmeg and Allspice Prawns

US 14 | BZ 28

Prawns marinated in nutmeg and allspice, grilled over fire, and served with a smoky ancho chili and citrus gravy.

Bone Broth Tortellini

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.

Papaya Salad with Smoked Blue Cheese

US 10 | BZ 20

Fire-grilled papaya slices paired with smoked blue cheese, wild papaya-infused vinegar, and foraged herbs.

Grilled Papaya Spinach Salad

US 8 | BZ 16

Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers and remoulade dressing.

Pozole with Pork Chicarrón

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.

Entrées

Roasted Citrus Duck

US 38 | BZ 76

Sous vide quartered duck roasted in citrus over open fire, served with curried pumpkin purée and a citrus habanero sauce.

Buttermilk Tomahawk Steak

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. Serves 2 people.

Skillet Seared Heritage Pork Chop

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.

Roasted Chicken

US 30 | BZ 60

Slow-roasted chicken nestled in tarragon braised wild mushrooms and an arugula parmesan salad.

Creamy Spinach Pasta with Fresh Water Prawns

US 22 | BZ 44

Fire–grilled split prawns garnished over handmade fettuccini pasta, tossed in nutty creamy spinach sauce, served with toasted sourdough bread.

Picchana Risotto

US 26 | BZ 52

Creamy risotto infused with the smoky flavors of fire-grilled picchana beef, finished with fresh herbs.

Jungle Seafood Pasta

US 28 | BZ 56

Fire-roasted pasta in a deeply flavored shellfish broth, finished with tender fish fillet and freshwater prawns.

Vegetarian

Red Beans & Farm Vegetable Stack

US 14 | BZ 28

Layers of red beans, eggplant, and Mennonite cheese in a rich tomato sauce.

Peanut Curry Pasta

US 14 | BZ 28

Creamy peanut curry sauce with mixed veggies and pasta.

Beet Burger

US 18 | BZ 36

Vegan burger patty made with organic beets, topped with tomato slices and pickled onions.

Coconut Tofu Stew

US 18 | BZ 36

Hearty coconut milk stew with tofu, farm veggies and spices, served with mashed plantain.

Sides

Charred Corn Ribs

US 4 | BZ 8

Corn ribs brushed with cayenne fermented butter, finished with crisp sea salt.

Roasted Cauliflower

US 4 | BZ 8

Caramelized florets enveloped in a velvety aged blue cheese.

Rustic Sweet Potato

US 4 | BZ 8

Fire-roasted sweet potato folded with fresh chives and green onions for a bold earthy finish.

Beef Fat Roasted Potatoes

US 4 | BZ 8

Golden and crisp potatoes dusted with dried lime, served with a rich house aged demi glaze.

Roasted Vegetable Bowl

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.

Kids Menu

Chicken Fingers

US 7 | BZ 14

Golden fried chicken fingers crusted in panko crumbs, served with hand cut potato fries.

Cheeseburger

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.

Pasta al Burro

US 7 | BZ 14

Pasta tossed in butter and shaved parmesan, served with sourdough bread.

Oxtail Quesadilla

US 11 | BZ 22

Slow roasted oxtail and Mennonite cheese in a handmade flour tortilla, accompanied with pickled onion and sour cream.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

Desserts

Banana Tumeric Cream Éclair with Miso Caramel

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.

Maya Chocolate Cake

US 8 | BZ 16

Silky chocolate cake coated with a citrus-infused chocolate ganache.

Panna Cotta with Fermented Sweet Potato

US 9 | BZ 18

A silky panna cotta crafted from tape, the Asian fermented sweet potato, infused with citrus from our orange farm.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

COFFEE

Humo Coffee

Coffee

Banana & Caramel Split Latte

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.

Amaretto Latte

US 13 | BZ 26

Espresso, Disaronno, Amaretto syrup, and milk, topped with whipped cream.

Humo Café

US 10 | BZ 20

Espresso, orange juice, and a splash of grapefruit juice. Garnished with a candied orange peel.

Cashew Mint Café

US 11 | BZ 22

Espresso, créme de mint, citrus chocolate ganache, and milk. Garnished with whipped cream and cacao nibs.

Mayan Espresso

US 9 | BZ 18

A shot of espresso, cacao cream, milk and cacao powder.

Artisanal Coffee

Coffee Cloud

US 7 | BZ 14

Fresh coconut water topped off with creamy coffee cold foam and toasted coconut flakes.

Piña Colada Latte

US 8 | BZ 16

Spiced pineapple syrup, milk, espresso and topped off with a homemade coconut foam.

Cocoa Espresso Delight

US 8 | BZ 16

Milk, espresso topped off with creamy tiramisu foam finished off with cocoa powder and cocoa nibs.

Mestizo Latte

US 7 | BZ 14

Grounded roasted spiced corn, milk, vanilla syrup and a sweet and crispy corn tortilla.

Mestizo Float

US 6 | BZ 12

Vanilla ice cream served in a spiced roasted corn coffee, served with a crispy sweet corn tortilla.

Hibiscus Tonic Brew

US 8 | BZ 16

Citrusy sorrel syrup, tonic water, and cold brew topped off with sweet brewed sorrel petals.

Hot Beverages

The Grove's Cacao Hot Chocolate

US 4 | BZ 8

Regular Tea Glass

US 4 | BZ 8

Regular/Decaf Americano

US 4.50 | BZ 9

Café Cubano

US 4 | BZ 8

Espresso

US 4 | BZ 8

Double Espresso

US 5 | BZ 10

Flat White

US 6 | BZ 12

Café Cortado

US 5 | BZ 10

Double Cortado

US 6 | BZ 12

Macchiato

US 5 | BZ 10

Caramel Macchiato

US 7.5 | BZ 15

Mayan Mocha

US 8 | BZ 16

Café Latte

US 6.50 | BZ 13

Mocha Latte

US 8 | BZ 16

Chai Latte

US 8 | BZ 16

Dirty Chai Latte

US 10 | BZ 20

Cappuccino

US 6.50 | BZ 13

Ask your server about classic coffee options.
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax.

DRINKS

Humo Bar

Smoothies

Sour Sop & Mango

US 9 | BZ 18

Soursop puree, mango puree, almonds, milk and cane sugar.

Banana & Vanilla

US 10 | BZ 20

Apple banana, vanilla, toasted cashew nuts, yogurt, milk, cane sugar, and citrus chocolate ganache.

Roasted Coconut & Avocado

US 8 | BZ 16

Avocado, roasted coconut, roasted pineapple, honey, yogurt, and milk.

Passion Fruit & Remolacha

US 8 | BZ 16

Passion fruit, roasted coconut, beets, mint leaves, hibiscus syrup and cane sugar.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

Cocktails

Humo Kiss

US 18 | BZ 36

Espadín Mezcal in a sous vide infusion with strawberry and citrus juice, cinnamon syrup, Angostura bitters, milk, and prosecco.

Banks Melody

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.

Cacao Ember

US 14 | BZ 28

Bourbon whisky fat-wash with cacao, vermouth rosso, Campari with red fruits, smoked with mesquite wood in a cloche.

Espíritu Del Sol

US 18 | BZ 36

Don Julio Blanco Tequila, Pixtle, mamey fruit, spices, vanilla, coconut milk, milk punch.

Palo Santo

US 18 | BZ 36

Espadín Mezcal, Bianco Vermouth, Aperol infusion with pineapple and raspberry, smoked with Palo Santo.

Guava Glimmer

US 16 | BZ 32

Ron Zacapa 23, hibiscus and guava syrup, lime, coconut foam with cardamom.

Midnight Espresso

US 14 | BZ 28

Coffee liqueur, banana peel oil, coffee, chocolate truffle.

Rum & Grove

US 9 | BZ 18

Aged Belizean Rum, guava puree, basil, Angostura bitters, soda water.

Orchard Punch

US 13 | BZ 26

Gin, Falernum spiced rum, almond syrup, passion fruit syrup, lime, Angostura bitters.

Garden Bubbles

US 13 | BZ 26

Chardonnay white wine, Gin, garden herb cordial, soda, Prosecco.

Riesling Fizz

US 11 | BZ 22

Vodka, Riesling wine, watermelon cordial, grapefruit juice, tonic water, edible flowers.

The Banks G&T

US 13 | BZ 26

Gin, tonic water, seasonal fruit cordial.

Skinny Cocktails

Goddess Kiss

US 9 | BZD 18

Soursop pulp, coconut rum, Cointreau, honey, lime juice, and basil.

Scarlet Macaw

US 10 | BZD 20

Tequila, watermelon juice, Cointreau, cilantro, with a Tajín rimmed glass.

Sibun's Bounty

US 11 | BZD 22

Bourbon sous vide with ripe fermented nance, fresh lime juice, honey, aquafaba and sea salt.

Maya For the Soul

US 10 | BZD 20

Absolut Vodka, guava puree, lime juice and local spices.

Mocktails

Caye Coconut Cooler

US 5 | BZD 10

Coconut water, coconut cream, fresh lime juice, mint, and sea salt.

Jungle Hibiscus Sour

US 5 | BZD 10

Hibiscus syrup, lime & pineapple juice and orange blossom water.

Lemongrass & Cucumber Tonic Water

US 6 | BZD 12

Cucumber & lime juice, lemongrass syrup, ginger tea, tonic water and sea salt.

Guava Tamarind Cantarito

US 9 | BZD 18

Guava puree, tamarind syrup, lime juice, soda water and chili flakes.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

Wine Menu

White Wine

  Glass/Bottle
Viu Manent Sauvignon Blanc, Chile BZ $24/$86
Amplus Chardonnay, Chile BZ $20/$72
Santa Ema, Amplus Chardonnay, ChileBy Bottle OnlyBZ $72
Sun Goddess Pinot Grigio, ItalyBy Bottle OnlyBZ $83
Viu Manent Chardonnay, ChileBy Bottle OnlyBZ $110

Red Wine

  Glass/Bottle
Maison Castel Pinot Noir Grande Reserve, France BZ $18/$88
Santa Ema Select Terroir Reserve Merlot, Chile BZ $16/$78
Finca Ferrere, Acordeon Malbec, Argentina BZ $18/$86
Pablo Claro Cabernet Sauvignon, Spain BZ $18/$86
Último Nativo Malbec
750ml, Argentina		By Bottle OnlyBZ $146
Último Nativo Malbec
1500ml, Mendoza Argentina		By Bottle OnlyBZ $250

Rosé

  Glass/Bottle
Bosio Blush, Italy BZ $17/$85
Maison Castel, FranceBy Bottle OnlyBZ $68

Champagne

  By Bottle
Cattier Brut Rose Rilly-La-Montagne, France BZ $278
Santa Ema, Extra Brut Sparkling Leyda Valley, Chile BZ $120

All wine prices are in BZD. Subject to tax and resort fee.

VIEW RESORT PAGE

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 +501-609-2099

Interior restaurant space at Humo Restaurant, The Banks Resort, Belize
Server carrying drinks to guests on the deck at Humo Restaurant Bar, The Banks Resort, Belize
Group of guests enjoying food and drinks at Humo Restaurant, The Banks Resort, Belize
Interior dining space at Humo Restaurant, The Banks Resort, Belize
Cocktail resting on the railing edge of the deck at Humo Bar, The Banks Resort, Belize