This beautiful restaurant has French doors that lead to a breezy terrace, with the Royal West Indies pool as a stunning backdrop. Chef Peter Redstone uses local ingredients to create upscale Caribbean dishes, including blackened mahimahi with citrus rice and his Salt Cay steamed fish simmered in creole sauce. As an alternative to fish, try the jerk Cornish hen finished with Guinness. There is a full selection of pizzas to choose from as well. Every Friday there is the Surf & Turks Carnival Buffet; on Sunday enjoy their Jerk Fiesta with live entertainment.