Parrot Cay by COMO is a whitewashed getaway in Turks and Caicos that is only accessible via short ferry ride to a private island. Stars like Bruce Willis and Donna Karan own homes there – even renting them out to Parrot Cay guests – and it’s easy to see why this stylish spot retains a loyal following amongst the European cognoscenti and fashion elite.
But while the hotel has all the trappings of a five-star retreat – a mile-long beach, an infinity-edge pool and an award-winning spa – what sets this brand apart is their COMO Shambhala cuisine, specially developed for all nine COMO properties. Put simply, it’s like having a parallel menu of raw, vegan or healthy alternatives available all the time.
The COMO Shambhala menu features little salt, no dairy, and unprocessed honey in place of sweeteners. Organic olive oil is used instead of butter, and there's no calorie counting – although dishes are conspicuously light, such as the soy bean, pumpkin and Swiss chard patties with tofu aioli and tabouleh salads. Desserts include an organic cashew cheesecake with fresh berries.
Their new fresh-pressed juice menu enhances the decadent feeling by allowing guests to go healthy during their off-hours. Elixirs like the Cool Down (watermelon, mint and cucumber) which helps relieve headaches, hydrates and reduces internal heat comes in handy after a day basking in the sun. And the Electrolite Lemonade made with lemon, pear, ginger, flaxseed oil and Celtic sea salt works as a post-yoga refresher. It’s potentially indulgent… in the most nourishing of ways.
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