19:00Service begins
01 · Raw
Conch crudo
West-bay conch, finger chile, lime, kohlrabi, salt-cured sea grape. The first thing that landed this morning.
Paired with
NV Breton Loire blanc
West-bay conch, finger chile, lime, kohlrabi, salt-cured sea grape. The first thing that landed this morning.
Local oyster, roast-bone dashi, cultured butter, garden dill. Ladled tableside.
Spiny lobster over oak coals, fermented honey glaze, preserved lemon, garden herb.
A5 wagyu, mushroom glace, black garlic, pickled Scotch bonnet. Rested seven minutes, sliced at the counter.
Twelve-month manchego, local cane syrup, flaky sea salt, rye crumb. Three bites.
Plantain, brown-butter ice cream, aged rum caramel, burnt sugar. Served warm.
Cook what landed that morning. Serve it the way we'd serve a friend. Turn the table once.
The boats come in by 09:30. The menu is set by 11:00. Below — what was on the dock today, where it appears in tonight's service, and the captain who pulled it.
5.2 kg · pole & line · West Bay reef
22.4 kg · trolled · 12-mile bank
3.6 kg · trapped · Spotts Bay
7 piece · diver-caught · West Bay
All caught within 12 hours of service. Boats are listed by name & captain. We don't buy frozen.
A different menu every night, set by what landed that morning. Tap a night to see what we served.
Fourteen seats wrapped around the open kitchen. A1 and A2 sit directly in front of the pass. Pick a seat below, then tell us a bit so we can hold it.
Your seat is held until 17:30 today. We confirm by email within the hour.
“Fourteen seats, six courses, one chef — and the best night of eating in the Caribbean.”Eater · Restaurants of the Year 2026
“Novak cooks like the harbour asked him to. Charred, restrained, deeply seasoned.”Bon Appétit · Hot Ten 2025
“A counter, a fire, a ledger of what landed that morning. This is dining, distilled.”Robb Report · Best of Caribbean 2026