Coyaba offers three restaurants and bars for our guests' enjoyment. The approach to our cuisine is simple: good food and great service.
Locally, we have a solid reputation for some of the finest cuisine on the island--and often we are the destination for other guests from neighboring hotels
Open aired and classically caribbean, our main dining room is located on the east side of the lobby. This plantation inspired restaurant features freshly baked goods in the mornings accompanied by hearty breakfasts. Our more sophisticated side is on display in the evening along with nightly entertainment to accompany an eclectic Caribbean dinner. For dinner, jackets are not required however, long slacks are required.
Breakfast served 7 am - 10:30 am
Dinner served 7 pm - 10 pm
Dress Code:
No tank tops or bathing suits please. Gentlemen are required to wear long pants for dinner.
Named after our signature jetty that skirts the property, Dock's is located next to the pool and overlooks the sea. Our newly renovated restaurant provides an earthy sophisticated island-vibe as a fitting backdrop to casual lunches of salads, wraps and paninis. For our themed evenings, it's all aglow for our special menus: Seafood Night, Native Night and Jam-Asian Night.
Lunch served 12 noon - 6 pm
Dress Code:
Cover-ups required for revealing bathing suits.
Home to equestrian memorabilia of the polo playing members of the family, this richly appointed lounge caters to those seeking country club familiarity with an Old World feel. Cool and dark, it serves a wide variety of unpretentious food and is a favorite hangout for both guests and the "in" local MoBay crowd. Located above the Lobby.
Polo Grounds
Drinks Served: 6:00 pm to 12 midnight
Dinner Served: 6:00 pm to 10:00 pm
Dress Code: Shorts allowed, but no tank tops or bathing suits, please.
Theme Nights
Coyaba hosts three weekly theme nights. Both are held by the sea and under the stars, weather permitting. Days vary depending on season.
Native Night showcases all Jamaican Cuisine with sampling platters of curry goat, jerk and escoveitch fish. Local craftsmen show their wares while a lively steel band provides a tropical beat.
Seafood Night draws on the bounty of the sea to serve up a predominantly seafood menu--with a couple landlubber selections.
Jam-Asian Night is a fusion of tropical cuisine from the Pacific and Caribbean islands.
Executive Chef Ainsley Lambie
Chef Lambie is a local Jamaican talent home grown in the cool hills of Great Pond, St. Ann. While attending the local Culinary Academy he was recognized and certified by the Culinary Institute of America as a Pro Chef in a joint program with the Academy. Since then, he has worked his way through and up the ranks of the top hotels on the island including The Half Moon Club, The Ritz-Carlton Rose Hall and the Tryall Club. He trained overseas while a member of the The Ritz-Carlton organizations with postings in their Florida properties in Coconut Grove and Naples.
Although he considers his overseas experience invaluable, Chef Lambie is proud to be a Jamaican son. He is a multi-medaled performer in JCDC (Jamaican Cultural Development) competition and has received numerous commendations including a Gold Medal in team competition. Since taking on the leadership role at Coyaba in March 2011 Chef Lambie has been recognized by the local press as "Chef on the Rise". His exuberance and enthusiasm in all things culinary is contagious in the Coyaba kitchen.
