The most ambitious of the Cockleshell Bay beach restaurants, built in the style of a Carib longhouse with thatched roof, polished timber, and a wide open front facing the sea. The kitchen takes Caribbean staples — mahi-mahi, lobster, jerk pork — and turns them into something more careful than the surrounding beach bars manage.
Tables on the sand are barefoot-casual; the indoor dining room is dressier. Lunch is the better deal and the better view; for dinner you'd want a reservation. The frozen ginger margaritas have a small cult following.