Just a short boat ride from Union Island, Petit St Vincent is ringed by almost two miles of white sand, palms and tree-lined slopes that hide a collection of spacious cottages and beach villas, each featuring a sitting room and air-conditioned bedroom (blissfully free from external intervention in the form of telephones and TVs) and outdoor sun deck with teak sun loungers and hammock. The main Pavilion Restaurant has a team of cuisine experts behind it, including Executive Chef, Andi Cahyono; Sous Chef, Arief Syarifudin; and Food and Beverage Director, Feri Satria.

Designing a daily changing a la carte menu filled with deliciously fresh produce from the hotel’s own organic garden, guests can delight in a luxury dining experience. Providing an atmosphere of serenity and indulgence, the Petit St Vincent Spa lies nestled in the treetops overlooking the turquoise waters of the Caribbean Sea. Guests may take the hiking trail, play tennis or charter a boat to the Tobago Cays. There is also the option to participate in watersports and discover the underwater wildlife with the help of the PADI 5 Star Scuba Diving Centre, owned by Jean-Michel Cousteau.