The opening marks Sandals Resorts’ 18th
all-inclusive property and its first venture into the Eastern Caribbean
destination of Saint Vincent and the Grenadines.
Situated on 50-acres with a mountainous backdrop, Sandals
Saint Vincent and the Grenadines is all about the experiences on offer.
For incentive groups:
Incentive travellers can enjoy guided kayak experiences to
the Buccament Bat Caves, and bikes to explore gardens and trails surrounded by
the destination’s natural flora. Interactive classes and tastings highlight the
region's rich agricultural heritage, from aloe vera and local fruits like mango
and breadfruit. Along the water’s edge, artisans bring forward soap making and handmade
jewellery, among other crafts.
As night falls, guests can enjoy sunset parties on the beach
with rum tasting experiences and movies under the stars.
Accommodation
While the resort’s 301 rooms and suites stay true to Sandals' style, the new opening has taken the opportunity to introduce a new room category:
the Vincy Overwater Two-Story Villas which spans two stories above the sea.
Food and beverage
Eleven culinary concepts showcase the island’s bounties.
Buccan is an immersive, open-air restaurant. The cooking style, done with local
clay yabba pots, becomes a centrepiece of the experience, turning local cedar
and sustainable sources like coconut husks into coal as chefs rely on ancient
culinary techniques to create a menu highlighting local ‘Vincy’ ingredients
with seasonal platters designed for sharing.
Scrimshaw taps into the island's access to fresh seafood, starring
curry conch fritters with a liquid centre; scallops with pickled, locally grown
peanuts; and a vegan roasted pumpkin with lemongrass-tofu puree, spiced pumpkin
seeds and red onion relish. A sophisticated cocktail menu includes the
Scrimshaw Martini created to accompany fresh seafood dishes; and the Gin
Tonica, a botanical excursion in a glass adorned with citrus wheels, rosemary
pimento vermouth and lime.
Parisol, an open-air beach club and kitchen serves smoothies
which incorporate the viral superfood, sea moss; naturally gluten-free cassava
flour pancakes; and locally loved ‘Bakes’ with salted fish and guava jam. Day
time bites are to be savoured by the sea: from tuna and charred cucumber
aguachile to snapper, skipjack, conch and lobster – served grilled, steamed or
fried – accompanied by lemongrass rice and ginger cabbage slaw.
Imoro, a ‘grab-and-go’ concept restaurant, is named after
the Arawak term for 'green,' serving up healthy bowls with a focus on fresh
vegetables.
