The Sugar Mill is one of the prettiest hotels on Tortola, set amid tropical gardens and overlooking a private beach. It's received numerous awards for it's intimate boutique-style villa accommodations and it's world class cuisine. The centrepiece of the estate is a 375 year old ruin which has been restored to form one of the most unique and beautiful settings on the island.
The Sugar Mill Island Beach Restaurant
A handful of plantation-style suites and villas are nestled amid the lush setting of the estate, in addition to a small beach with casual pavilion restaurant, and lovely pool — a welcome luxury after two weeks swimming in salt water!
The Sugar Mill is our home for one night as we had to say goodbye to the Alegria Del Mar earlier in the day. I can't believe our two weeks are up already. One of the prettiest hotels on the island and one of the best kitchens, The Sugar Mill is our favourite place to stay when we need to stay overnight on Tortola, in order to catch our ferry to the US Virgin Islands and flight back the following day. The fabulous restaurant, restored from the ruins of the original sugar mill, has been named 'one of the twelve most romantic dining rooms in the world', by Condé Nast, and 'one of the four best restaurants in the Caribbean' by Travel & Leisure magazine.
The award-winning Sugar Mill Restaurant
The menu changes every night by the chef and proprietors, Jeff and Jinx Morgan, who also happen to beBon Appetit magazine columnists. This evening's selection features Lobster Bisque with Basil Croutons, Shrimp & Vegetable Skewers served over Caramelized Pineapple Salsa and Warm Oyster Gratin with Smoked Bacon & Guinness Hollandaise. The tempting main courses include Salmon wrapped in Leek with Petit Pois Emulsion & Shaved Fennel Salad, Poached Lobster Salad a la Nicoise, and Pan Roasted Duck Breast served with Asian Cole Slaw & Soba Noodles.
Lobster Bisque with Basil Croutons
Pan Roasted Duck Breast served with Asian Cole Slaw & Soba Noodles
They even create vegetarian options for vegetarians — with this evening's entrée being Wild Mushroom Empanadas with Fresh Pico de Gallo & Lime Cream Fraiche and Eggplant Creole with Caribbean Coconut Rice. Before dinner, we enjoy a glass of wine and a game of cribbage, in the alfresco gazebo terrace and admire the north shore's dazzling sunset, but not before I buy a copy of the Sugar Mill Cookbook — perfect reading for the flight back home through Miami.