The resort sits on Rendezvous Bay (pictured here) in the South West part of the island. I’ve visited my fair share of beaches, but the sand in Anguilla is, without question, the softest I have ever encountered.
There’s a bar down by the beach (aptly called “Beach Bar”) that serves mouth-watering frozen mojitos with mint and basil from the resort’s hydroponic farm. You’ll almost feel like you’re drinking a super healthy green smoothie… but with rum.
The aforementioned hydroponic farm, which spans 18,000 square-feet and produces an insane amount of fresh produce—everything from eggplant and peppers to bok choy and broccoli rabe. It’s CuisinArt’s crown jewel.
Farm tours are available to guests three times a week. It’s fascinating to observe the process of how things are harvested, especially given Anguilla’s Caribbean climate. Pictured here: crispy butter lettuce that will eventually be served at several of the hotel’s restaurants.
The volume of tomatoes the farm produces is pretty mind-blowing—usually more than 100 pounds per week. When you check in to your room, you’ll be welcomed with a bowl of freshly picked cherry tomatoes from the farm.
Just a five-minute walk down the beach from CuisinArt is Dune Preserve, the quintessential beach bar owned by Bankie Banx, the “Anguillan Bob Dylan.” He’s credited with bringing reggae music to the Eastern Caribbean.
I’d estimate that one rum punch at Dune Preserve is the equivalent of three anywhere else.
Lunch break at Café Med: a spiny lobster roll with lemon espelette aioli and a tomato cucumber salad.
Something I didn’t expect to see on the lunch menu at a casual poolside café: black truffle Parmesan fries with truffle aioli. (They were delicious.)
Homemade mango sorbet with fresh lime.
A magical late afternoon moment on the beach.
Tokyo Bay, Anguilla’s first Japanese restaurant, offers a modern twist on traditional Japanese fare. I typically consider edamame a boring, uninspired appetizer—but here, it’s a different story. These are spicy wok-tossed green soy edamame beans with crispy fried garlic flakes.
I’m not exaggerating when I say that this meal was better than some I’ve had at very well known sushi restaurants in New York. Pictured here: pink tiger shrimp tempura, avocado, wasabi tobiko, beet aioli.
Gorgeous, exotic flowers and plants are abundant around the resort. You get hints of gardenia, lavender and sweet-smelling jasmine as you walk through the property. This is the entrance to one of the villas.
Locals describe the island as “tranquility wrapped in blue.”
A stunning sunset at Rendezvous Bay—the perfect way to end a perfect trip.
Subscribe to DuJour
© DUJOUR MEDIA. ALL RIGHTS RESERVED
