1.
Conch – The Caribbean Classic
Fresh conch is non-negotiable. Served as tangy ceviche, crispy fritters or slim spaghetti-style salad, this delicacy is best enjoyed fresh from the sea. On board, your chef turns it into an appetising starter, balancing citrus, chilli and herbaceous depth. Farm-raised conch is the most sustainable way to eat this Caribbean delicacy. A word to the wise, always let an expert prepare and cook conch for you.
2.
Jerk Chicken & Jerk Lobster
Smoky. Spiced. Seriously addictive. Traditional jerk seasoning blends pimento, Scotch bonnet, thyme and garlic. Some like it hot, the question is, do you? Your chef sources the marinade locally, then grills to perfection on the aft deck. Want it on a secluded beach? We’ll arrange that too. This is gourmet dining private yacht style, after all.
3.
Fresh Grilled Snapper
The Caribbean does seafood like nowhere else. Red snapper, marinated with lime and herbs, grilled whole and flaked at the table. Best enjoyed with incredible sea views so blue they barely feel real.
Chef tip: Keep it simple. Great Caribbean seafood doesn’t need heavy sauces. Let the produce and quality speak for itself.
4.
Saltfish & Ackee
Jamaica’s national dish. A homage to island heritage. This savoury delight is perfect for a relaxed late breakfast or brunch after a morning swim.
5.
Creole Curry Goat
Slow-cooked and rich with flavour, this creamy dish shows the Caribbean’s deep culinary roots.
6.
Rum Punch Done Properly
No list of best Caribbean cocktails on a boat is complete without rum punch. Made with fresh orange and lime juice, a dash of grenadine, premium aged rum of course, and a whisper of nutmeg. Served well-chilled as the sun slides below the horizon.
Mixology tip: Balance is everything. Build cocktails with local fruit and premium Caribbean rum. It should never be syrupy, always keep things fresh and smooth.
7.
Black Pineapple
The Antigua Black Pineapple grows only along the island’s south-western coast. In season from May-August, it’s said to be sweeter, juicier and more aromatic than your average pineapple, you’ll find it starring in everything from traditional recipes to indulgent island desserts. Once you taste it, you get why Antiguans love it. If you’re island hopping, luxury resort Carlisle Bay offers a market to table experience with a visit to St. John's Market in Antigua to purchase seasonal fruit, followed by a cookery class and lunch.
8.
Coconut Rundown
A velvety coconut stew with fish or shellfish, infused with vegetables and island spices. Comfort food, Caribbean style.
9.
Sorrel & Ting
Sorrel is a floral, ruby-red refreshment, while Ting’s bright citrus fizz tastes like sunshine in a glass. Sorrel is made by brewing the calyx of the tropical flower roselle. Both bring a non-alcoholic burst of local character to your onboard bar. But of course you can mix it with rum too.
10.
Bahamian Sky Juice
A delicious blend of pale rum, coconut water, condensed milk , nutmeg and a pinch of cinnamon, all garnished with tropical fruit. Wonderful. Enjoy at anchor off the Exumas.
