The blissfully air-conditioned greathouse—an oasis of polished hardwood floors, mahogany and cherrywood furnishings, equestrian bronzes, antique hurricane lamps, wicker furnishings, and stone walls—has long been a popular dinner spot. Tables on the verandah look down the palm-tree-lined fairway to the sea. The four-course menu combines Continental, Pacific Rim, and Caribbean cuisines with local ingredients. Sumptuous choices from Filipino-born executive chef Antonio Piani include chicken-and-coconut dumpling soup, beef carpaccio with star fruit, pumpkin croquette, and orange-vanilla syrup, lobster ravioli in seafood Nantua sauce, and oven-roasted maple-mustard-glazed duck breast in mandarin orange-cranberry sauce, followed by lemon and vanilla mascarpone mousse with hazelnut praline. Enjoy an impressively cosmopolitan selection of cocktails or coffee with silky-soft live music in the civilized front bar. Witty, dapper maître d' Patterson Fleming (his cravat collection, more than 700 augmented by guests over the years, is enviable!) ensures a smooth, swank experience.
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