My husband and I stayed at the Sugar Mill Hotel for three weeks (April 1 to 22) and dined at the hotel's two restaurants every day – the casually elegant, very romantic Terrace for dinner (sometimes breakfast as well), and the much more casual Islands, which is right on the hotel's beach, for lunch. We never once had a less than perfect experience. In fact, both the food and the ambiance were too good to even think of dining elsewhere, and the always-charming owners, Dennis & Mary – who have a special knack for bringing people together – saw to it that we and all of their hotel guests had one great evening after another…. in our case, 21 in a row.
The dinner menu in the main restaurant is extensive, full of tempting dishes designed by the hotel's exceptionally talented chef, Bernard. Wonderful starters, salads, superb entrees and desserts were served every night by a professional staff, overseen by the always gracious and elegant maitre d', Sharon.
Some of our favorite (and repeat) dishes were the cocktail de crevettes, goat-cheese & spinach ravioli, crab cakes, conch fritters, chicken sate, Caesar salad w/grilled shrimp, the fresh "catch of the day" selections, grilled lobster, scampi w/linguini, curried chicken or conch w/mango chutney, the crispy pork belly, and, believe it or not, the best filet mignon we've ever had. Everything was cooked fresh to order, which takes time; but the leisurely pace of a several-course dinner is something to be savored at the Sugar Mill, and we did.
Drinks are top shelf, the wine selection was excellent, and Teresa's island cocktail creations are simply the best. I should note that breakfast in the Terrace Restaurant was also a treat. We loved being able to watch the waves crashing on the beach whilst enjoying our eggs benedict, French toast, full English breakfast, or other morning fare. Lunches at the hotel's open-air Islands restaurant were also consistently terrific. The fish tacos or shrimp-filled pita pockets, among many other options, come with panoramic views of the sea, diving pelicans, Long Bay surfers, and Jost Van Dyke. And since even a three-week stay wasn't long enough for us to try everything on the Sugar Mill's menus, we've already booked a return trip for next April, only this time it will be a reunion with a few other guests we met. We can't wait!
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