92 LUXURY TRAVEL
After reopening post-hurricane , the restaurant , which used to be a two-bed villa , took a sustainable approach to its cuisine – its motto is earth to table . Seafood , including prime lobster , takes pride of place in the dishes the talented culinary team creates – to be expected from the first luxury hotel on the island . We also tried delicacies such as the provision croquet – with root veg and spicy mayo . As the island grows no potatoes , the arguably healthier local produce of plantain , dasheen and cassava are in abundance . The genial Restaurant Supervisor Sheldon proudly helps guests choose from the everchanging range of dishes ( no two days are ever the same ) and interestingly we heard a new chef ’ s garden was to open and Bush teas were to be added to the menu , with ingredients foraged from the forest .
The concept of Secret Bay is unique and continually progressing . We discovered the hotel plans to go from the current 12 to 42 villas as part of a multi-year expansion project . Four new clifftop villas are scheduled for completion by the end of this year . Although you wouldn ’ t know
it walking around – building works are cleverly masked and seem to seamlessly blend with the forest thanks to discreet panels . A range of new residences are being offered for sale with prices from $ 1,500,000 , with the added benefit of obtaining a second Dominican passport through the island ’ s Citizenship by Investment scheme .
Secret Bay guests and owners have two secluded swimmable beaches to choose from with access to a third stunning beach being made seamless with the addition of paths across the resort . The property is also
THE ART OF LUXURY Issue 56 2023