Royston's

Description:

• As part of the multi-million dollar expansion of this resort, the owners installed a formal restaurant that's one of the best bets for hotel dining on the island. The cuisine is light, full flavored, and sometimes impertinently inventive. Start with such well-crafted appetizers as beef carpaccio in white truffle oil and perhaps the freshly made cold lobster and melon bisque. Main courses feature the market-fresh catch of the day or else such meat selections as beef Wellington in a truffle sauce. Lobster ravioli is a savory delight, as is the seared halibut with a vegetable ratatouille. One of the chef's specialties is an oven-roasted Cornish hen marinated in Bermuda black rum and served with an Italian couscous.

• © Frommer's 2013

Awards:

Frommer's

•  Highly Recommended 2010