Cin Cin

Cin Cin

Larry Rogers   Executive Chef / Director

Larry Rogers
Executive Chef / Director

Jeremy Decle   Head Chef

Jeremy Decle
Head Chef

Cin Cin has established itself as a quintessential seaside West Coast hot spot.

In the sanctuary of the air-conditioned elegant bar-lounge overlooking the Caribbean Sea, one can simply enjoy a cocktail or a light bite. For foodies, this contemporary restaurant is perfect for waterside dining under the stars. Renowned Executive Chef/Director Larry Rogers and his talented young Head Chef Jeremy Decle create an eclectic range of Mediterranean-style dishes with a Caribbean flair that promise to tantalise the most discerning palate. Friday nights are a must at Cin Cin, they offer live entertainment, the perfect recipe for an evening of cocktails and relaxed vibes

Cin Cin
by the Sea

Prospect, St. James
(246) 424-4557

Email / Reservations
Website 1
Website 2


Caponata Bruschetta — 27 .00
shaved Parmesan

7” Thin-crust Pizza
— 30.00
ratatouille, goat cheese, pine nuts, tapenade

Vegetable Fritto Misto
— 32.00
Caesar dip

Shrimp Buns
— 32.00

Calamari Fritti
— 37.00
pickled veg, Caesar dip


Roasted Beet Salad — 32.00
with crispy seeds, pine nuts, mixed leaves and a goat milk yogurt

Cherry Tomato and Mozzarella  Salad
— 36.00
with tapenade vinaigrette and basil pesto —

Chicken Liver Parfait
— 37.00
with red onion jam, Melba toast

Spinach, Mushroom and Ricotta  Ravioli
— 37.00
with toasted pine nuts, creamy tomato-basil sauce

Sautéed Sweet Tiger Shrimp
— 41.00
with chilli, garlic, tomato sauce and penne pasta

Jumbo Lump Crab Cakes
— 41.00
with a spiced remoulade sauce, pickled mango

Grilled Asparagus and Parma  Ham Salad
— 43.00
poached egg and potato croutons

Oxtail and Porcini Risotto — 43.00
seared bay scallop and white truffle oil

Beef Carpaccio
— 45.00
with a tomato-caper salsa, rocket leaves, shaved Parmesan and olive oil

Chilled Seafood Salad  Escabeche Style
— 45.00
with capers, red onions, chilli  and citrus-herb vinaigrette


Chicken Breast Pan-baked — 75.00
in a pecan crumb, mustard-leek bread pudding, tomato-raisin chutney

Market Fish — 79.00
see daily specials

Spiced Seared Atlantic Salmon — 91.00
in a citrus-banana butter, roasted garlic mash and grilled asparagus

Spiced Seared Rare Yellowfin  Tuna
— 91.00|
grilled Mediterranean vegetables, lemon-caper butter and soft polenta

Braised Short Rib
— 94.00
on a leek and roasted garlic potato purée, spinach and caramelised onions, sticky jus

Seared Fresh Loch Fyne scallops — 96.00
on Israeli couscous with caponata and lemon-tarragon butter

Moroccan-spiced Rack of Lamb
— 99.00
chickpea and tahini purée, caponata vegetable ragu, sauce verte and yoghurt

Steak Frites
— 125.00
French onion rings, Béarnaise or green peppercorn sauce

Pan-roasted 10-oz. Veal Chop
— 135.00
in a mushroom-Madeira sauce, frito potatoes and green beans


Lunch and Dinner: 11:30 a.m. to 11:00 p.m.,
Monday to Friday
Dinner: 6:00 to 11:00 p.m.,
on Saturdays and Sundays
Express Menu: 3:00 to 6:00 p.m.,
Monday to Friday
Dining: Indoors – Open-air
Serving: Lunch – Dinner
Attire: Elegantly casual
✓ Bar
✓ Valet parking




Cocktail Kitchen

Cocktail Kitchen