Dining

You must meet George Jackson, the club’s new Food and Beverage Director. When it comes to preparing a culinary masterpiece, George has no shortage of passion and commitment. In his previous life, he owned two successful seafood and Caribbean cuisine restaurants in Savannah, Georgia. Recently, George worked with our kitchen staff to refine favorite island dishes and to expand our selections of fresh, local seafood. He is happy to accommodate any particular dietary needs, and Deep Water Cay is very fortunate to have George aboard.

In addition, Rebecca Mason spent ten days at Deep Water Cay. Rebecca is a Cordon Bleu trained Pastry Chef, and thanks to her you’ll enjoy homemade ice cream, sorbets, new desserts, and a variety of freshly-baked breads.

At the end of an exciting day on the water, cool libations make for tall tales. Mix it up with a wide variety of new club drinks including Deep Water Cay originals, the Green Flash and the Bahama Mama. Our new wine list is sure to please your palate. With a wider variety of quality wines including value-oriented table wines and select boutique varietals, a full bar, and local beer, you’ll be sure to have an enjoyable evening as the sun goes down.