Dine with Stunning Sunset Views on St. John
Reservations Appreciated — Call 340-776-0001
Resort Casual Dress
VISA and MC Accepted
Here is a list of all St John restaurants* and dining options in both Cruz Bay and Coral Bay for your convenience.
*Many island restaurants close in Sept and October, be sure to call ahead.
For a light breakfast, Gallows Point Gourmet has coffee and baked items for your enjoyment. Gallows Point Gourmet is a small grocery store that also provides in-room provisioning - juices, wine, beer, welcome baskets, snacks and breakfast items, so you can relax and enjoy even more your paradise home.
Cruz Bay's variety of dining options is a nice little stroll from the Resort. Here you will find a wide selection of breakfast, lunch and dinner options, from quick and easy to fine dining.
Chef Shaun Brian
…started life in a two-person tent surrounded by Plantation Ruins in the flats of Coral Bay, St. John. It was these environs where Shaun Brian's love for cooking began, by roaming and foraging through the valley, fishing off his dad's boat and cooking for sometimes up to eight siblings at a time.
These challenges are the source of his inspiration to his innovative culinary awakening.
As a graduate of Johnson & Wales, his culinary career led him to be named Top 30 under 30 by Zagat, nominated for a Rising Star by StarChefs and invited to cook in the James Beard house, which he is a member, with Chef Richard Beichner.
Chef Brian has worked at many famed locations including the Ritz-Carlton in St.Thomas, Cruz Bay Prime in St. John and Historical Harbor View Hotel in Martha's Vineyard, Massachusetts. Along the way working under Chefs like Andrew Chadwick apprentice to Michel Bras & John Ash, Levon Wallace of proof on main, Michael TheRev Sullivan liaison to cochon555, master salumi maker Francois Vecchio and Alex Ewald of La Tapa.
Recently returning to his island home, you will find him gathering salt from the local salt pond or gardening on the roof top of his newest adventure. At Ocean362 Shaun Brian harmoniously brings together the island's back to nature philosophy with the science of modern gastronomy. He sources the freshest produce, meats, and fish from local farms and fishermen and prepares his food to highlight unique, local flavors.