At SUGARCANE raw bar grill, globally-inspired small plates come from three kitchen concepts – an open fire grill, raw bar, and traditional kitchen – overseen by award-winning Executive Chef & Partner Timon Balloo.
Our open fire grill continues the timeless tradition of cooking over a blazing fresh fire fueled by locally-sourced wood. Our raw bar dishes are served both in their “classic” form as well as our own innovative interpretations. And our traditional kitchen creates dishes that represent Chef Timon’s signature style: the juxtaposition of bold flavors made for sharing.
The menu is inspired by culinary traditions from all regions of the world, just as our namesake – sugarcane, the primary ingredient in rum – is grown all over the world. And while global cuisines always influence us, we also tap into our local communities for both culinary inspiration as well as regionally sourced ingredients.