This is the psilocybin sound bath experience at Rockhouse, a two-hour wellness journey that combines the healing powers of plant medicine with meditation, breathwork and sound therapy to help guests achieve maximum relaxation. The ritual begins with a small piece of locally-made Patoo Chocolate containing a microdose of psilocybin, popularly known as magic mushrooms. The chocolate disguises the potent earthy taste of the raw product, and the dose is carefully calibrated to induce feelings of mild euphoria and heightened sensory awareness while still allowing participants to function normally. 

Sativa Booker Mohamed, our meditation guru, guides us through a 30-minute energy session consisting of light stretches, breathwork and setting an intention for the practice. We are then invited to lie in Shavasana, a restorative yoga pose that involves simply lying on your back, palms facing up. I close my eyes and let the music being created by sound bath specialist Jeremy The Alchemist pull me deeper into a relaxed state. For the remaining hour and a half, Sativa drifts through the room, performing gentle touches on each participant’s scalp. Towards the end of the ritual, she gently brings us back to awareness by inviting us to start moving our fingers and toes. I roll onto my right side and slowly make my way up to a seated position, keeping my eyes closed as per Sativa’s instructions. It takes a moment for everyone to do the same, but once we are all sitting upright, we open our eyes and make our way to the centre of the room. We form a circle, connect hands and end the ritual with gratitude and a collective “Namaste.” The blissful sensation of peace lingers for a couple of hours, but it’s hard to tell if it’s the psilocybin making me feel relaxed or just the fact that I am in a tropical paradise.

Try the local delicacies

• For breakfast: Located a short distance from The Cliff is Just Natural, a locally-owned veggie and seafood restaurant, where the staff welcome you with a hearty “Wah gwaan,” which in Jamaican Patois means “what’s up?” or “how’s it going?” (You might respond with “Irie,” meaning alright and fine.) The walls are decorated with old license plates, newspaper clippings promoting the restaurant, which was opened in 1998, and other memorabilia. Behind the kitchen is an expansive garden where sisters Christine and Theresa grow foods like ackee (a popular Jamaican fruit), mangoes, and many medicinal plants. With an interest in trying local dishes, I opt for the Jamaican breakfast and am treated to a full plate of ackee and saltfish, callaloo (Jamaican spinach), tropical fruits, homemade jam and a dumpling.
• For dinner: The Caribbean rum punch is strong, the sun has set, and the live music at Jaybird’s Restaurant and Bar is making me want to get up and dance. But before I get the chance, the first course of the restaurant’s farm-to-table dinner arrives: pumpkin soup with zucchini chips. All of the ingredients used at Jaybird’s are grown on the property, which is situated right off Seven Mile Beach. I sample jerk shrimp and chicken skewers with a seven-layered salad and pineapple vinaigrette, guacamole and mango salsa with breadfruit chips, stuffed sweet peppers with steamed fish, and to finish it off, carrot cake with homemade coconut ice cream — washed down with rum punch, of course.