A culinary rhythm of the islands.
From sunrise pan de sal on the sand to twilight tasting menus over the lagoon.
A day at the table.
Five moments to choose from — or weave together. Tell us where, when and with whom; the rest is choreography.
Breakfast as the sun arrives
Warm pan de sal, mangosteen, ube pancakes and a kettle of brewed Benguet coffee — on the deck, in your villa, or with your toes in the sand.
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A long, slow lunch
Kinilaw tuna, grilled lapu-lapu, garden bowls — eaten between swims, never rushed.
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Cocktails at the cliff bar
Sulu Sea Negroni, Ginger Banca, Sundown Spritz — and a sky that does the rest of the work.
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Dinner only for you
Our chef sets up wherever you’d like — the pool, the cove, your own terrace.
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Twilight on the sand
A table for two, lanterns, six small courses and stars when the candles fade.
Add this to my stay →Dining moments to weave in.
Signature Dishes & Drinks
Slow-braised wagyu, soy, vinegar, bay leaf.
Salt-baked daily catch, herb oil, calamansi.
Toasted coconut meringue, lime curd, edible flowers.