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Celebrating award-winning chef Martin Maginley’s philosophy of ‘Light Clean Caribbean Cuisine’, The Restaurant at Round Hill is delighted to offer an exquisite table d’hote dining experience on the resort’s upstairs dining terrace.

Promising an intimate dining experience, the restaurant is not open to small children or large groups and has limited seating, accommodating a maximum of six persons per table and a total capacity of 40 persons. Reservations are mandatory.

Chef Maginley and his talented culinary team will showcase the finest and freshest Jamaican ingredients, including organic herbs and vegetables grown on the resort’s on-property organic garden as well as the best of the island’s bounty procured from local farmers.

Featuring set daily menus as well as a vegetarian menu, diners will be treated to an exciting array of delicacies including Grilled Tuna Fillet with Caribbean Sofrito, Crispy Local Pear and Cilantro Lime Crema, Lemongrass Caribbean Lobster Bisque, Beef Wellington of Short Rib with Sauteed Pole Beans and Natural Caramelized Au Jus and mouth-watering desserts such as Pineapple Tarte Tatin served with the chef’s signature Scotch Bonnet Ice Cream.

Aiming to deliver a refined and exquisite experience Chef Maginley promises “classical cuisine … the best flavours and tastes of the 1950s elevated to suit the modern-day palate.”

The Restaurant at Round Hill is seasonal (mid-December to March each year) and is open Tuesday, Wednesday, Thursday and Saturday only 7:30 PM - 9:30 PM. Reservations are mandatory.