PORT ELYSIUM
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Request Access ← Back to Port ElysiumSeven restaurants, six lagoon restaurants, three beach clubs, a nightclub, cafés, bars, a market and food hall, and a complete staff village with its own pubs, canteens, and shops.
Port Elysium's F&B platform is the single largest daily-revenue engine of the estate. It covers every meal, every format, and every audience: from HNWI fine dining to staff canteens, from grab-and-go cafés to a 20,000 sqft market and food hall, from lagoon-side restaurants to a 5,000 sqft nightclub.
Every venue is owned and directly operated by Port Elysium. No chain franchises, no mass-market brands, no third-party concessions. Where premium brand partnerships are pursued, Port Elysium retains full operational control and 100% of gross revenue.
The programme is designed around the captive island economy: virtually all food, beverage, and hospitality spend across all occasions and all formats is channelled through the estate's own venues. There is no competing high street.
The venue schedule spans terrace-first restaurants, indoor-outdoor beach clubs, bars with distinct identities (a rock bar, a piano bar, a country bar, a speakeasy), and a full staff village with its own pubs, cafés, noodle bar, sports bar, and convenience market.
Source: Port Elysium Model, F&B sheet, 19 April 2026. Venue schedule rows 148–197.
Terrace-first design across the programme. Open-air and semi-covered formats maximise the Caribbean setting, reduce build cost per seat, and extend dwell time across multiple daily occasions.
No chain restaurants. Each venue is individually conceived for its location and audience. Port Elysium retains full ownership, pricing control, and 100% of gross revenue across every venue.
Centralised procurement, shared commissary kitchen, single staffing pool. Forty-nine venues operating as one system: reducing costs, enabling cross-deployment, and capturing multi-occasion daily spend.
49 individually designed venues across 105,300 square feet: from fine dining and lagoon-side restaurants to beach clubs, a nightclub, and a complete staff village.
Terrace-first design across the entire programme. Open-air and semi-covered formats maximise the Caribbean setting: lagoon-side, ocean-facing, marina-front. The island is the dining room.
All-day dining, pool, bar, and beach service. Daybeds, cabanas, and full kitchen.
Second beach club serving hotel and resort guests with pool and bar service.
Third beach club on a distinct frontage: Atlantic, lagoon, or peninsula.
The estate's dedicated late-night venue. Evening and late-night programming, primarily resident-led with hotel and marina guest crossover.
A rock bar, a piano bar, a country bar, and a speakeasy, each with its own identity and audience. Add three beach clubs running from morning through late afternoon, and a nightclub that takes the evening into the early hours. No two nights are the same.
Private members' lounge for estate owners.
Marina-front yacht club with dining and social facilities.
Premium grocery, deli, artisan produce, fresh fish and meat, dry goods supermarket, and casual food hall dining. The estate's daily provisioning anchor.
Restaurant-quality meals delivered to private residences and vessels across the estate. Powered by commissary kitchen capacity.
The marina promenade anchors the estate's social life: yacht club, restaurants, cafés, retail, and the 20,000 sqft market and food hall. From morning coffee to late-night dining, the waterfront is where the estate comes together.
The staff village has its own complete F&B infrastructure: canteens, cafés, takeaways, pubs, bars, a noodle bar, a sports bar, and a convenience market. Staff live on the estate with everyday amenities that make it a real community.
Primary staff dining. Subsidised, shift-based service.
Everyday essentials, groceries, and provisions for the staff community.
Café coffee and pastry. Breakfast at a lagoon restaurant. Provisions from the market for residents cooking at home.
Beach club lunch with pool and ocean access. Pizza or noodles at a casual restaurant. Grab-and-go from a café between activities.
Sundowners at the rock bar. Fine dining or lagoon-side dinner. Cocktails at the speakeasy. Live music at the piano bar.
The nightclub. Country bar for a quieter drink. Delivery from the commissary kitchen to your villa or yacht.
20,000 sqft of premium grocery, deli, artisan produce, fresh fish and meat, dry goods supermarket, and casual food hall dining. The estate's daily provisioning anchor: supplying residents, restaurants, and vessels.
Port Elysium's integrated food systems (aquaculture, poultry, and hydroponic farming) supply the F&B platform with estate-grown produce, reducing import dependency.
Estate-grown inputs are channelled through centralised procurement serving all 49 venues, the food hall, and the delivery platform. Combined with direct sourcing from Bahamian suppliers, the platform targets food COGS of 28-32% of F&B revenue at stabilisation.