With its shingle roof, crayfish-trap lamps and dugout-canoe bar, Spice Mill gives the rustic beach shack a contemporary and luxurious makeover. While its lunch menu aimed at the cruise crowd is nothing extraordinary, come dinnertime its local produce and fresh seafood are transformed with delicious homemade rubs and hot sauces.
Thursday is barefoot beach-barbecue and bonfire night, with an impressive array of food including roast suckling pig, Moroccan-style stuffed goat and jerk chicken.