Harnessing sbe’s signature specialties in innovative cuisine and dynamic nightlife, SLS Baha Mar features nine curated venues - from a poolside and rooftop lounge to the world renowned Katsuya by Starck. Party of 12 or more?Let us organize your perfect event, enquire here.
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Introducing Carna, a contemporary steakhouse concept helmed by the legendary butcher, Dario Cecchini.
An ancient art full of skill and ritual passed down from masters to apprentices, the butcher must be a knowledgeable and conscious carnivore who honors the life and death of the animal. We use this wealth of wisdom and artistry to imagine a secret society of butchers. Carna honors this tradition and offers a glimpse into the society of butchers who provide the letters that form a poetic meal.
Katsuya pairs master sushi Chef Katsuya Uechi’s fresh takes on Japanese classics with design icon Philippe Starck’s sleek and sultry interior in a unique sushi restaurant.
Chef Uechi skillfully evolves Japanese sushi and robata classics with inspired dishes including Crispy Rice with Spicy Tuna, Yellowtail Sashimi with Jalapeño and Miso-Marinated Black Cod in addition to Baha Mar exclusives – Conch Salad and Conch-oyaki. Katsuya’s award-winning mixology program includes signature cocktails like the Burning Mandarin with hand-crushed serrano chili and The Samurai with yuzu and ginger.
Named OpenTable’s “50 Hottest Restaurants in the U.S.”, Cleo, is pleased to announce its newest location in the heart of Nassau at the SLS Baha Mar. Cleo captures the vibrancy of Mediterranean-inspired cuisine, where new yet familiar flavors are enhanced by worldly charm.
Award-winning Chef Danny Elmaleh takes you on a culinary adventure, adapting his original Cleo menu with local ingredients. Enjoy delicious shareable plates, mezzes, flatbreads and handcrafted cocktails in a warm and intimate yet energetic atmosphere.
James Beard Award Winning Chef Michael Schwartz brings honest Italian food featuring fresh ingredients from the hearth and the simplicity of handmade artisanal breads and pasta to Fi’lia.
A meal begins with a crusty loaf, presented with olive oil and oregano snipped at the table. Rustic pizzas from the wood oven highlight beautiful produce in season in special combinations. Caesar salad is tossed tableside in a shower of shaved Parmigiano from a roaming cart, with the smell of toasted garlic croutons reminding you of how satisfying and memorable the classics can be.