The experience is good times, with good people, in a great place. Food is ample in portion and elegant. The Supper Club feel predominates the menu with items like Gosling rum-soaked pork chops and Steak Wellington

Savor the casual warmth of the huge fireplace, beamed ceiling and views of the new open kitchen where chefs plate their creations. Attention to detail is apparent everywhere from the custom fixtures to a wall of candle niches with glowing alabaster shades to create a warm and convivial atmosphere.

The entire culinary undertaking is being directed by The Reefs Escoffier Chef Laurent Ajas.  Chef Laurent, solidly grounded in the basics of fine French cuisine draws on his experiences from around the world — Toulouse, Cannes, Ireland, Grand Cayman, Luxembourg, Thailand and Bermuda — to provide guests innovative international dining.  “The hotel always has been famous for its dining, and now Chef Laurent will have a platform to take gourmet dining to the highest level,” says Managing Director Ben Tutt.