Main Courses

The Signature Menu at Coyaba changes frequently and is offered along with nightly specials. To excite the senses, the Chefs strive to offer unique experiences for those wishing to truly savor the flavours of the islands. With an extensive complementary Wine List and relaxed professional service, it is possible to experience a little piece of ‘heaven’ each night at Coyaba. Our Chef/Owner Paul Newman and his team (Coyaba Massive) endeavor to deliver one of the most delightful offerings in the Caribbean every evening. After more than 19 years in operation, Coyaba Restaurant has come to define a part of the dining experience in the TCI.

Conch Fritters

Locally grown Moringa is added to our Stew and Curry dishes All mains are served with Peas & Rice and Cole Slaw unless indicated
Cracked Conch
Conch Creole Served with White Rice
Curried Conch Served with White Rice
Coconut Conch Stew (No sides)
Fish (locally as available)
Grilled, Blackened, Fried or Creole
Fish Tacos
Deconstructed: Build yours with blackened fish, black bean sauce, peas & rice and cole slaw on a soft tortilla
Fresh whole local pot snapper
(If available) served grilled or fried
Mahi Mahi with Tropical Salsa
(If available) served grilled or fried
Lobster (in season)
Cracked, Butter Poached, Grilled or Curry
Lobster (in season)
Cracked, Butter Poached, Grilled or Curry
Turks Lobster (in season)
Cracked lobster and chips, served with black bean sauce
Bronzed Seared Tuna
Seared rare unless otherwise requested. Served with a sesame Tropical slaw and rice
Striploin Steak
Marinated in our house marinade , served with fries and Cole slaw
Steak & Lobster
Steak and Lobster tail grilled to perfection
Dinner Feature
Offered every night except Wednesday

Pirate’s Pot
Lobster, conch, fish and shrimp in a ginger soy broth served with white rice and Cole slaw. For parties of 2 or more served in a cast iron pot $20 per additional person