The resort was designed to sit within its surroundings, and it still does. Low buildings stand among palms along the bay, and a hillside rises behind. The resort has its own farm, which supplies the kitchens.
At reopening the resort had 80 accommodations: 42 guestrooms, 35 suites, two beach houses and one hillside villa. The rooms are beach-facing, in sand tones, with stone walls, timber ceilings and simple natural materials. Villa Katsura, announced in the resort's sixtieth year, is a 23,500 square foot, four-bedroom villa on nearly three acres, with views over Sir Francis Drake Channel.
Sugar Mill serves Caribbean recipes on the beachfront, and Pavilion is a Caribbean steakhouse. Reef House uses produce from the resort farm and stands steps from the sand. The Rum Room, shingled in wallaba wood, still makes its cocktails as they were served in the 1960s and 1970s, with a library of rare Caribbean rums. The Chef's Table is a multi-course tasting menu built on the island's produce, and fish such as wahoo, mahi and tuna arrive by boat.
Sense, a Rosewood Spa, sits on the hillside above the bay with plunge pools and views over Sir Francis Drake Channel. The resort has two swimming pools, tennis and pickleball courts, and yoga and fitness classes. Guests hike to lookouts, swim over the reef with turtles, and take private picnics on the beach.
Virgin Gorda Airport is a five-minute drive, and Terrance B. Lettsome International Airport on Tortola is a 20-minute boat transfer. Rosewood Little Dix Bay suits families and couples who want a quiet beach and a long stay.
