Rosewood Little Dix Bay Brings Distinct Dining to Virgin Gorda

“The Caribbean has an incredible history when it comes to cuisine, boasting unique ingredients, recipes, and techniques that have been passed down for generations,” “We are proud to bring these time-honored traditions to the world stage, and to simultaneously infuse the British Virgin Islands with new and noteworthy dining destinations, with the launch of our four new venues at Rosewood Little Dix Bay.”

Francisco Crespo, executive chef of Rosewood Little Dix Bay

Supremely situated just steps from the beach and offering extraordinary views of the ocean, the resort’s signature restaurant, Reef House provides a true “farm-to-fork” experience that highlights the best of the British Virgin Islands’ bounty. Welcoming guests for lunch and dinner daily, Reef House features a freehand menu that rotates daily and incorporates fresh provisions and ingredients from both local purveyors as well as the property’s on-site garden. Utilizing a mix of traditional and contemporary cooking techniques with a focus on fresh flavors, herbs, and spices, the highlights of the menu include a masterfully dry-aged slow-grilled tomahawk steak and grilled lobster from neighboring island Anegada. Indoor and outdoor seating affords guests a versatile al fresco dining experience, bolstered by chic, colonial-inspired design that infuses a free-spirited approach to traditional fine dining with colorful tableware and imaginative flower arrangements.

Located in the resort’s open-air stone mill, Sugar Mill puts a creative twist on Caribbean tapas, employing indigenous ingredients to create fresh and local fare. An elevated raw bar showcasing the day’s fresh catch headlines the carefully curated menu, which also includes standout dishes such as traditional conch and callaloo in coconut sauce and jerk marinated grilled octopus. Open for dinner daily, the dedicated dining area is complemented by an adjoining lounge serving delicious lite bites, unique wines, and specialty craft cocktails.

Set within the heart of the resort beneath its iconic vaulted rooftops, Pavilion embraces international cooking methods to create wholesome dishes with eclectic ingredients and bold spices. Open daily for breakfast, lunch, and dinner, the casual space features table, lounge and terrace seating, all set against sweeping views of the bay. An outdoor show kitchen allows guests to discover the details of each dish in a relaxed setting, while at the same time inviting conversation and mingling amongst friends new and old. Comfort foods and slow-cooked shared plates are the centerpieces of the menu, with highlights including a Trinidadian seafood pot and a classic rum cake paired with tamarind ice cream for dessert. A separate menu offers a selection of light, healthy fare for guests to enjoy at the pool or on the beach, providing for uninterrupted rest and relaxation. Served in glass mason jars that simplify the poolside and beachfront dining experience by being exceptionally easy to handle and transport, dishes include a Caribbean style fish wrap with chipotle cabbage slaw and Thai beef salad with cucumber, red onion, and ginger lime dressing.

Just off Pavilion, Rum Room serves as a laid-back, open-air lounge where guests are invited to enjoy pre- or post-meal libations in a classic Caribbean setting comprised of Wallaby shingles and understated décor. Leveraging 107 different labels of aged and rare rums from around the world, bartenders pour a mix of new and classic concoctions throughout the day and into the night, soundtracked by the movements of the sea and live local entertainment. Paying homage to the resort’s formative years, the menu highlights classic “decanter cocktails” favored in the 1960s and 1970’s such as the Banana Rum Manhattan and the Rum Old Fashion, as well as innovative mixtures including Ti-Punch, a customizable “small rum punch” popular in the Caribbean. Weekly tasting sessions afford experienced and novice cocktail connoisseurs alike the opportunity to sample small-batch rums and explore the many flavors of the storied spirit all in one sitting, with rare bottles ranging from Rhum Clément Hors d’Áge Millésime 1970 to Dictador Extra-Añejo Best of 1977.