This Hasselqvist designed open floor plan villa is located high above Pasture Bay on Mustique's sunrise coast. The villa`s hilltop location ensures that guests enjoy spectacular views of the island`s southeast coast.
Living At the Villa`s heart is a Koi pond surrounded by indoor and outdoor living and dining gazebos.
Four spacious king bedrooms (two can be made up as twins) all with en suite dressing and bathrooms and private decks; two bedrooms have indoor and outdoor showers; two bedrooms have outdoor showers only.
Swimming Pool 63 foot swimming pool (W 25â€™ x D5â€™) with sun deck, sun lounges, umbrellas and floats
AC in two of the bedrooms
iPod docking stations
power 220/110 V (UK plug sockets).
Vehicles 2 large Kawasaki mules for guest use
Additional details Style: Open Plan Caribbean
Design and Build: Arne Hasselqvist in 1989
Location: Hilltop, southeast, Atlantic coast
View: Macaroni and Pasture Bay
- The Need To Know
- Cancellation Policy
- Booking Terms
Holiday Season: 3142 USD per night + Tax Minimum Stay Required: 14 Nights
High Season: 2714 USD per night + Tax Minimum Stay Required: 7 Nights
Low Season: 2285 USD per night + Tax Minimum Stay Required: 5 Nights
Rates are in US $ per week and subject to an additional 11% tax and 10% island fee, certain holiday dates may be subject to rate supplements.
A discretionary tip of 5% minimum is recommended.
||7066.00 sq. ft.
The Need To Know
The majority of our provisions are ordered on the mainland of Saint Vincent although there is an on island grocery store and fish market. Food and beverages can be pre-ordered prior to your arrival and menus, special dietary requirements and requests can be discussed before your vacation with the Villa rentals office. Order lists for food and beverages can be sent with your booking confirmation or alternatively you can wait until your arrival and discuss your preferences with the chef or the butler once on island. All shopping and food and beverage orders will be collected by your villa staff on your behalf and every effort will be made to meet your requests.
Meet the Butler
Kelson Clarke has been at Emerald Hill since 1998. He attended the Guild of Professional Butlerâ€™s program in 2009 and is known for making an exceptional Rum Punch and Mojito! His pleasant smile warms the hearts of his guests.
Meet the chef
Lydia Neverson has been perfecting her skills at Emerald Hill since 1996. She is self taught and a great all rounder. See below some samples of her extensive repertoire...
Menu Suggestion 1
Steamed asparagus with Hollandaise sauce
Lobster with tarragon Butter
Panna cotta with raspberry coulis
Menu Suggestion 2
Smoked salmon with cucumber dill sauce
Chicken & apricot Tagine with couscous
Coconut or passion fruit sorbet
Menu Suggestion 3
Fish cakes with tartar sauce
Grilled Snapper with coconut sauce
Tarte aux pommes with vanilla ice cream
Chef 's Signature Dishes
Lydiaâ€™s Chocolate Devil Cake
50% Deposit at time of reservation. Final payment due 90 days prior to arrival. All deposits are final and non-
refundable. We accept cheque or bank transfer to our TICO Travel Industry Trust Account.
All Christmas and New Years “Festive Season” Reservations booked between December 14-January 10 are
TICO Registration 50020221 / 50020229