Straw Hat

Breakfast brings an island accent to familiar favourites. Johnny cakes form the base of a lobster-and-egg Benedict, while another option pairs avocado, island tomato and eggs on toast. There are also pancakes, homemade coconut granola and frittatas, making the morning menu suitable for both a substantial breakfast and something lighter.

At lunch, tuna flatbread, a mahi-mahi sandwich with jerk-seasoned aioli and fish tacos offer different ways to enjoy seafood. Curried goat and a house-made black bean burger broaden the choice. Dinner introduces conch-filled dumplings, grilled local crayfish and lobster, alongside steamed snapper with sesame and soy. Vegan pumpkin dumplings provide a plant-based main.

Desserts include bread pudding made with sweet plantain, a frozen Kahlúa pie and homemade sorbets. A separate children’s menu includes pasta, grilled shrimp and small burgers.

Breakfast and lunch diners can use the restaurant’s complimentary beach chairs, subject to availability, with food and drinks served on the beach. Outside food, drinks and coolers are not permitted. Wear a cover-up and dry off before entering the dining room; evenings remain casual, with swimwear and tank tops excluded.

During the operating season, breakfast runs from 7:30–11:00 am, lunch from noon–3:00 pm and late-afternoon dining from 3:00–5:30 pm. Dinner bookings are offered from 5:30–9:00 pm.

The covered beachfront patio also accommodates weddings, rehearsal dinners and private celebrations. Menus and service formats can be arranged for the occasion, with event enquiries handled through a separate form.