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Guy Harvey is an entrepreneur, artist, scientist, diver, and conservationist. Primarily, this is a seafood restaurant, specializing in popular West Indies and French cuisine. On the menu you’ll find local specimens like Wahoo, Snapper, Tuna and Dolphin Fish. But even greater, is that they’re part of the Sustainable Seafood Program: this means that you won’t find overexploited species in the menu (like Swordfish, Grouper, and Shark). They also serve Duck, Pork Tenderloin, Steaks and Chicken. An educational and warm experience if you’re a fellow conservationist.