Cip’s by Cipriani

Dinner here is shaped as much by the setting as by the menu. The dining terraces step toward the shoreline, while the bar’s marble surfaces, patterned tiles and green seating give guests a different perspective on the room. A table beside the water puts Maundays Bay at the centre of the evening.

The Cipriani classics provide a useful starting point: beef carpaccio, baked tagliolini with ham, and veal Milanese. Seafood brings the location into focus, with island snapper and pasta featuring Caribbean lobster. For two people sharing a main course, the menu also includes salt-baked branzino, prepared at the table. Vegetarian and vegan dishes are identified on the menu, making it easier to review options before booking.

The drinks selection gives aperitivo its own place in the meal. Italian wines range from Sicilian Grillo to Tuscan Vermentino and Chianti, alongside Champagne and other international labels. A Boulevardier made with fig-infused bourbon adds a distinctive cocktail option, while fruit-based mocktails offer an alcohol-free choice.

Dessert continues the regional Italian thread. There is tiramisu prepared beside the table, Sicilian cannoli and a Piedmontese dessert combining chocolate and amaretti. An affogato offers a simple finish, pairing espresso with vanilla gelato; sorbets and berries provide other possibilities.