BLACKBOOK ON LOCATION
BLACKBOOK ON LOCATION Thai surprise The wooden buildings house the spa at Zemi Beach House In the same opulent vein, Ani Villas (anivillas.com) accommodates up to 20 guests in grand style overlooking Little Bay where leatherback sea turtles paddle lazily about. Ira Bloom has created an exclusive private resort, accented with exquisite Balinese petrified wood objets, where celebratory groups are pampered by chef Sweets and his team in between yoga, snorkelling and, well, lazing about. Notable among the brand-new hotels, the relatively compact 63-key Zemi Beach House (zemibeach.com) features every contemporary contrivance, but it’s the Thai House spa, accommodated in a series of ancient wooden buildings – including a 300-year old rice barn shipped over from the Far East – that really catches the eye. Zen personified. N earby, The Manoah (the-manoah.com) on East Shoal Bay has 25 rooms and an aquamarine palette more Ibizan than West Indian. The three-bedroom Presidential Penthouse is the pick of the suites, but the chic beachfront rooms, bar and restaurant also sit right along one of the island’s most divine white sand seashores. With gold columns and acres of shiny marble, the new Reef (thereefbycuisinart.com) at CuisinArt might best be described as Tropical Trump. The St Martin-facing beachfront suites are generously proportioned, but it’s the Greg Norman golf course and Tokyo Bay restaurant, where chef Joe is creating flawless Sun and sushi The Manoah‘s pool, which borders one of the island‘s 33 beautiful beaches, and Japanese fare from Tokyo Bay at the Reef Back in vogue The glistening halls of the newly refurbished Malliouhana Japanese fare with the help of the hotel’s own hydroponic garden, that linger in the memory. Four Seasons ( fourseasons.com/anguilla) has taken over and is now refurbishing the one-time Viceroy. Consequently, this ultra-high-spec modern resort is acquiring a sophistication to go with its myriad amenities, which include several vast pools, a well-equipped spa, gym, a variety of eateries and bars, and a particularly good children’s club. Meanwhile, under John Vasatka’s leadership, the legendary Malliouhana ( malliouhana.aubergeresorts.com), now part of Auberge Resorts, has also rediscovered its mojo. Its location, on a bluff overlooking Meads Bay and the virtually private Turtle Cove, was always dreamy; add in a complete redesign with Belle Époque flourishes, a new pool complex and spa, plus talented chef Marc Alvarez, and this tranquil classic is once again five-star Anguilla encompassed. The restaurant making the largest culinary waves is Veya (veya-axa.com), where Jerry and Carrie Bogar combine French presentation, international seasoning and local ingredients with great flair. Their grilled lobster served with a passion-fruit mustard sauce, gingered sweet potato and toasted garlic spinach captures the essence of Caribbean fusion cuisine – a world away from the expected, as indeed is the whole of this isolated, indulgent isle. PHOTOS CLOCKWISE FROM TOP LEFT: DYLAN CROSS/DRAGONFLY IMAGE PARTNERS, © MALLIOUHANA, JOE RAHIM, © THE MANOAH 28 CENTURION-MAGAZINE.COM FOR MORE ON PATAGONIA GO TO: CENTURION-MAGAZINE.COM
CHURCH’S • DAVID DUGGAN • HARRYS OF LONDON • LA PERLA BURLINGTON ARCADE • MAYFAIR • LONDON • W1 • BURLINGTONARCADE.COM
