Jacala Beach Restaurant

08/11/2025

Savory Cheesecake with homemade tinned tuna, confit roasted red pepper, & parmesan cheese crumble

27/10/2025

Back soon!

We're reopening for the season on Wednesday, November 5th!
We look forward to seeing you all back, again!

19/09/2025

Trip to Italy

20/07/2025

Toasted Crottins de Chavignol Crostini & a Summer Salad of canteloupe, olives, cherry tomatoes, and spinach.

15/05/2025

It was a night to remember!

Thank you to Leigh Ann from the Boisset Collection and Nathalie of The Grands Vins de France for an evening of fantastic wines, and the challenge of creating beautiful pairings.

Thank you to everyone who came out this year! We hope you had as much fun as we did!

04/04/2025

🌊Indulge in an unforgettable evening on May 2nd, where French elegance meets island flair with the finest wines from Napa Valley! 🍷

✨ Savor each bite of Chef Alain Laurent’s inspired courses 🍽️, perfectly paired with wines from Raymond Vineyards, DeLoach Vineyards, and Elizabeth Spencer Winery—expertly curated by Leigh Ann Reed of Boisset Collection and Nathalie Le Sénéchal of Grands Vins De France. 🌴🍷

Relax seaside as your hosts present an effortless fusion of French sophistication, Caribbean charm and California chill. 🌴

🎟️ Secure your spot at the link in our bio.

21/01/2025

09/11/2024

We're back!
Open for the new season, Wednesday to Sunday for lunch & dinner.

24/07/2024

15/04/2024

On May 23rd,  Chef Proprietor Alain Laurent is partnering with Nathalie Le Sénéchal of  and Brian Bostwick of The Portfolio to host an evening of Napa wines, French fare and Caribbean flair at his Meads Bay restaurant. Your gastronomic feast for the senses starts with tantalizing appetizers and glass of sparkling wine, followed by a five-course dinner. Sip, savor and explore as Nathalie and Brian pair each of Chef Alain’s exquisite courses with the perfect wine from The Duckhorn Portfolio. Seats are limited. Follow the link in the comments to buy your ticket now.

23/02/2024

Pan seared Grouper with roasted finglerling potatoes and Chimichurri sauce.