Rosewood Little Dix Bay introduces new private dining experience, “Chef’s Table, A Journey through Caribbean Flavor”

VIRGIN GORDA, BRITISH VIRGIN ISLANDS | JANUARY 2025 – Rosewood Little Dix Bay, renowned for its seamless blend of barefoot luxury and refined hospitality, is delighted to unveil "Chef’s Table, A Journey through Caribbean Flavor," an immersive private dining experience set in the exclusive Rockefeller Room at the resort’s signature restaurant, Sugar Mill. This intimate culinary journey highlights the rich and diverse flavors of the Caribbean through an innovative, multi-course tasting menu featuring the finest local ingredients and traditions reimagined with a contemporary twist.

Nestled within 500 acres of pristine beachfront property, Rosewood Little Dix Bay's four distinct dining venues offer guests an unparalleled gastronomic experience deeply rooted in the island’s lush natural landscape. The new Chef’s Table experience continues the resort’s dedication to culinary excellence by taking patrons on a gastronomic exploration of the region’s heritage. Each course showcases the bounty of the British Virgin Islands, with ingredients sourced directly from Rosewood Little Dix Bay’s on-site farm. Highlights include a Little Dix Bay Gin and Tonic popsicle infused with BVI Gin and farm-fresh mint, a vibrant conch, sweetcorn, and callaloo ceviche, and a decadent lobster dish with pickled watermelon rind, locally grown fungi, and chickpeas. For the main course, guests will enjoy a locally sourced lamb dish, perfectly complemented by the resort’s exclusive Little Dix Bay red wine -an extraordinary vintage that has been aging in the bay’s tranquil waters for six months.

Complementing the Chef’s Table experience is Rosewood Little Dix Bay’s underwater wine cellar, the first and only of its kind in the Caribbean. Introduced in summer 2024, the cellar stores 100 bottles beneath the bay, where they age in complete darkness at a consistent, cool temperature, influenced by gentle ocean movement and natural pressure. The wines are placed and retrieved by hand. The result is a wine that develops with softer tannins and a more expressive character, offering a distinctive pairing that deepens the connection between the food, the environment, and the sense of place that defines the experience. A thoughtfully curated wine pairing is available, enhancing each dish with selections that reflect the Caribbean’s rich terroir.

The Chef’s Table experience will be available six days a week, excluding Mondays, offering discerning travelers and gourmands the opportunity to indulge in a one-of-a-kind culinary adventure in an intimate and refined setting.

For more information or to reserve a table, please visit Rosewood Little Dix Bay’s website here.