The Cap Shack

The deck adds an alternative to tables on the sand, with a broad view along Maundays Bay and toward St. Martin. For guests who enjoy being close to the water, the setting makes lunch feel part of the beach day.

Seafood appears in several forms. A lobster roll offers an easy lunch, while grilled spiny lobster and Island Harbour crayfish make a more substantial centrepiece. The menu’s use of fish extends beyond fillets: a burger made with slow-cooked tuna tail and crispy fish wings reflect an effort to use more of the catch.

The Island Bowl combines coconut rice with tempeh, chickpeas and plantain, while black-bean arepas offer another vegetarian direction. These choices give mixed groups alternatives to the seafood, chicken and barbecue ribs.

Rum provides a link between the cooking and the bar. For the 2026 season, Cap Juluca introduced CAP RUM, created for the resort in collaboration with Topper’s Rhum, with cocktails including the tropical Frozen Paraíso and the spiced Cap Spice. The broader drinks list also includes wine, beer and alcohol-free options.

Desserts range from a chilled cheesecake with strawberries to El Tropical, a combination of pineapple sorbet, coconut and rum jelly. Both keep the final course suited to a warm afternoon beside the sea.