On the northern fringe of George Town, at the southernmost edge of Seven Mile Beach, this dining, drinking, and nightlife emporium is fun, tropical, artfully illuminated, and occasionally hip. More than half of the place is built on wharves and piers that jut seaward, allowing fish to swim under your dining table as you eat, and even to make appearances in an open area that's the target of a plethora of spotlights that catch their every silvery movement. (The feeding of the tarpon, something approaching an underwater frenzy, occurs every night at 9pm.) The restaurant is decorated in tones of turquoise and blue, with dining in an air-conditioned interior, or outside on either an elevated veranda or a waterside terrace. The sound of the surf mingles with chatter from the Ports of Call Bar and music from the strolling Paraguayan harpist, Eugenio Leon.
Many diners begin with the blue-crab-and-shrimp salad with cucumber and mango, or the golden-fried Caribbean lobster cake with a roasted-corn relish. Main dishes are a delight, especially the basil-and-pistachio-crusted sea bass in a creamy champagne sauce or the grilled turtle-and-lobster pie with rice and vegetables. A local favorite is the pork tenderloin Tortuga, marinated with cumin, coriander, and molasses and served with a dark-rum sauce. Fresh fish can be prepared any way you want: blackened, almondine, grilled, or "island-style." The kitchen makes a laudable effort to break away from typical, dull menu items, and for the most part, they succeed.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
