This thatched-palm roof, rough-timber structure sports a sensuous South Seas look, best appreciated on the deck as the sun fireballs across the Caribbean. Inside, handsome teak furnishings are animated by Buddhas, parrot-hue throw pillows, batik hangings, and gauzy curtains. The service is warm, the champagne is properly chilled, and the splendid Pacific Rim–Mediterranean fusion fare seems designed to complement the admirable, 8,000-bottle wine cellar rather than the
other way around. Stephen "Chef Steve" Smith, a CIA grad and registered dietitian, introduced heart-healthier options such as curry-scented pumpkin soup with fat-free soy cream and a miraculously fiber-licious 100-calorie whole-wheat-flour–and–black-bean brownie. Nonetheless, the menu also includes such indulgences as homemade foie gras steeped in aged rum and candied cherries served with a balsamic reduction or baby Camembert baked in Calvados with cranberry confiture. Happy hour, 11 pm–midnight, often ushers in impromptu dancing, continuing the "Bali high" theme. The downstairs "Coco Beach" has an infinity pool for use, sensational St. Kitts views, affordable, creative, lighter daytime fare when open for lunch (call ahead), and live music many evenings.