Very good Chairman's Rum Punch and Mango Bellini cocktails while choosing our food. Served with toasted herb bread and fantastic 65% chocolate and balsamic vinegar dip - also a chocolate nib butter and a nut oil.
We shared a chicken satay starter which was tasty and tender but the dip could have done with more of a peanut taste, made also with cocoa nibs.
Confit of duck with a bitter-sweet orange cacao sauce and a white chocolate mash was superb. Top quality tenderloin of Aberdeen Angus prime beef with a dark chocolate and port wine sauce was fantastically good.
Puddings slightly disappointing: a molten chocolate pudding was not as good as the one I'd had at our hotel, Sugar Beach, and a coconut sorbet did not have much taste. A dark chocolate mousse served on thick shortbread with a bitter dark chocolate ice cream was good but not the best.
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