The Sugar Mill menu tells a story about food in Jamaica, from the countryside to the seaside. It features dishes such as Crayfish Bisque, Brandade with Ackee Flan, and a meat and seafood brochette flamed with aged rum.

Chef de Cuisine Christopher Golding and his team arouses the tastebuds by marrying flavours (such as the acidity of pickled beets with the richness of seafood to make a delectable smoked marlin appetiser) and putting a modern spin on traditional Jamaican favourites (such as jerk) to create an exciting journey for foodies.

A favourite among locals and our guests, the Sugar Mill not only provides a unique dinner experience, but offers a widely curated selection of rums, including the oldest rum available for sale – the 50-year-old Appleton Estate rum.

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