Caribbean Table

Dinner offers several ways into the kitchen’s approach. Conch chowder and codfish fritters draw on regional favourites, while an oxtail spring roll introduces a different format for a familiar ingredient. The catch-of-the-day ceviche is prepared tableside, bringing part of the meal’s preparation into the dining experience. Local lobster, red snapper with a coconut curry sauce, and jerk-seasoned pork offer further expressions of Caribbean flavour. Vegetarian choices include pumpkin and chickpea curry with roti, alongside pasta with local pumpkin and coconut.

Breakfast has its own island accents. The published menu includes saltfish and fried plantain alongside eggs, plantain French toast with pineapple, and a Johnny cake preparation with avocado, egg and jerk chimichurri. Fruit, chia pudding, granola and familiar egg dishes provide additional choices for different appetites.

For a more structured dinner, the three-course A Taste of Malliouhana menu looks back to the resort’s culinary identity in the 1980s. Its published selection begins with plantain and goat cheese, continues with a choice of steak or mahi-mahi seasoned with jerk spices, and finishes with apple tarte Tatin.

Desserts continue the tropical thread: Floating Anguillita combines meringue with fruit and a rum-and-coconut custard, while coconut soufflé appears with pineapple and coconut accompaniments. Cocktails and the resort’s wine programme complete the meal; Malliouhana received Wine Spectator’s Award of Excellence in 2026.