Bahamas Private Island Resort Kamalame Cay Opens New Restaurant

Bahamas Private Island Resort Kamalame Cay Opens New Restaurant

Serving up a culinary journey along the world’s sugarcane route from Jamaica, Cuba, The Bahamas and Haiti in the West to Singapore, Thailand and Indonesia in the East, Kamalame Cay Private Island Resort’s just-opened beachside dining spot, Sugarcane, joins the award-winning resort’s portfolio of casual and fine dining venues.

Fans of the exclusive luxury hideaway’s Asian-influenced Bahamian cuisine (proprietors Michael and David King-Hew coined their style of cooking as “BahAsian” – a nod to David’s Bahamian upbringing and Asian heritage) will delight in Sugarcane’s menu, which features the very best locally sourced fish, meats and produce, nearly all sourced from local fishermen and the resort’s one-acre organic farm.

Sugarcane celebrates the tropics with a range of small and large sharing plates along with a selection of specialty wines and cocktails. Favourite dishes include “Conchonut” Salad served in a green coconut, Salt-fish Fritters with Yellow Curry Mayo, Fried Whole Red Snapper with Tamarind Sauce, Grilled Spatchcocked Organic Chicken with Green Curry Sauce, Crispy Jerk Pork Belly with House-Made Pepper Jelly, Pikliz Slaw (pikliz is a spicy Haitian condiment) and a selection of refreshing, locally-made tropical desserts including Rum Raisin Ice Cream, Coconut Ice Cream with Salted Caramel and Fresh Mango with Lime.

Located in a purpose-built 1,200 square foot beachside tiki hut made from locally-harvested Andros pine, silver thatch and Andros sandstone, the Sugarcane is centred around a trove of three towering 30-foot-high coconut trees facing the Atlantic Ocean. In keeping with the resort’s barefoot chic style, the restaurant’s décor featureslow banquettes, slipper chairs and cane chandeliers with pale pink, pops of yellow and naturals in pine, marble and stone.

Sugarcane joins Kamalame Cay’s established and much-celebrated dining venues: The Great House, The Grove, Monkey Bar and the Tiki Bar & Beach Club. The resort is also renowned for its monthly al fresco, multi-course Saturday Luncheons, which draw chic revellers from on- and off-island to enjoy Champagne and wine pairings from Young’s Fine Wine and dancing with DJ Kirk Duncombe.

Sugarcane is open Wednesday to Sunday, 6:30pm until close; tables may be reserved by contacting