POINTS OF INTEREST
Chef Paul Owens's mastery creates one of the finest dining experiences in the Caribbean, with prices to match. Steep steps hug the cliff on which the restaurant sits to accommodate those arriving by yacht, and every candlelit table has a sea view. The first course may include spicy Thai-style beef salad, snow crab cake, or savory snails in puff pastry. For the main course, try swordfish with yellow curry sauce and jasmine rice, seared tuna with saffron caper sauce and tomato coulis, or a prime beef tenderloin with wild mushroom fumé and truffle Parmesan fries. Dessert falls into the sinful category, and service is impeccable. The prix-fixe menu will set you back $132.50 per person for a two-course meal or $155 per person for a three-course meal. Reserve days or even weeks in advance to snag a table at the front of the terrace for the best view.