This restaurant's tiered wooden decks, swaddled in billowing white curtains, wrap around the bluff fronting Nonsuch Bay. Chef Mitchell Husbands deftly marries local ingredients to international techniques. His presentation alone is appetizing, the plates painted with swirls of red-pepper coulis or basil reduction. The stellar starters are sometimes superior to the fine entrées. For lunch order several, tapas-style: perhaps the chunky yet silken crab cakes perfectly counterpointed by arugula aioli. Or try such creative wraps and panini as pulled pork and jerk mahimahi. For dinner, enjoy cocktails in the refined lounge with the lively mix of yachties and expats, then order soft-shell crab with pink peppercorn marmalade over sweet corn–flavored blini, segueing into blackened mahimahi with coconut- and saffron-infused risotto and pico de gallo. U.K.-based wine director Liam Stevenson's small, savvy list is admirably suited to the menu and climate, with selections like Eden Valley Rieslings and Albariños. Or look for the frequent four-course pairing menus and wine events. Finish with the dense, decadent banoffee (banana toffee) pie drowning in warm brandy sauce.