Private Air New York

www.privateairny.com 96   |   Private Air  Fall 2026 PASSPORT Seeing it growing at Aurora felt unexpectedly personal. When it is in season, guests may find it incorporated into dishes and drinks around the property. ere is something satisfying about encountering a flavor from childhood thousands of miles from home and realizing that, in this part of the Caribbean, it never needed rediscovering in the first place. e farm's work has roots in the legacy of hydroponics pioneer Dr. Howard Resh, while Rohan Maynard now helps carry that knowledge forward. Hearing how Rohan remains connected to his former mentor made the operation feel less like a resort attraction and more like knowledge being handed from one generation to the next. Guests can tour the growing systems and participate in culinary experiences, but the farm makes its strongest argument at the table. Breakfast at Chef 's Table became one of those island rituals worth lingering over. Fresh-pressed juices, Champagne, warm pastries and tropical fruit arrive in an open-air setting where palms move with the morning breeze. e brioche French toast is particularly dangerous: thick golden slices of buttery bread topped with berries and tropical fruit, indulgent enough to feel like vacation without requiring an apology. I remained at the table longer than necessary. at happened frequently. Tokyo Bay was perhaps the biggest culinary surprise. From outside, there is no mistaking that you are still in the Caribbean. Inside, the atmosphere shifts dramatically toward Japan. Sushi, sashimi, premium steaks and teppanyaki share the menu, accompanied by produce from Aurora's own gardens and ingredients sourced from around the world. I am not casual about sushi. is was some of the best I have had. e homemade soy sauce alone tells you the kitchen is taking things seriously, while the Ultimate Fried Rice abandons all restraint with braised short rib, chicken, pork belly and shrimp. e teppanyaki experience adds theater without sacrificing quality, with chefs preparing dishes that might include local lobster, Hokkaido scallops and filet mignon over the grill. D Richard's offered a completely different evening. Set within Aurora's golf clubhouse and overlooking the Greg Norman-designed International Course, it is Anguilla's only steakhouse, which makes it a destination even for guests who have no intention of picking up a club. e atmosphere is polished but comfortable, with the feel of a private club and views that keep reminding you exactly where you are. e menu leans into the pleasures of a classic steak dinner, with prime cuts, chops, seafood and the sort of accompaniments that encourage a good bottle of wine and absolutely no plans afterward. My choice was the Steak Diane. I rarely encounter it anymore, and I could not resist ordering it here. Rich, savory and unapologetically old-school, it was exactly what I wanted. ere is something wonderfully unexpected about finding this kind of steakhouse on a Caribbean island. After lobster, crayfish, sushi and tropical flavors, D Richard's changes the pace. Outside, palms move in the evening breeze and the golf course stretches into the distance. Inside, the mood could belong to a favorite club in New York or Chicago, right up until you look through the windows and remember that you are very much in Anguilla. I do, in fact, pick up golf clubs. I am simply not yet very good at what happens afterward. at made my session with PGA Professional Richard Phillips equal parts exciting and educational. Richard had his work cut out for him. We began indoors with the simulator, moved through choosing the correct club for my height, adjusted my grip and eventually worked on my short game before taking things outside.

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