Dining

One kitchen, three moods — from barefoot breakfast to the chef’s table.

Catch of the morning — grilled reef fish, lime, chili oil

Garden plate — estate eggs, heirloom tomato, sourdough

Tropical bowl — papaya, passionfruit, coconut yogurt

Beach club sandwich — smoked fish, pickled papaya, brioche

Rice bowl — charred vegetables, chili sambal, fried shallot

Cold noodle salad — herbs, peanut, lime dressing

A nightly seven-course tasting menu built that afternoon around the boats coming in — no two nights the same.

The chef’s table alone is worth the flight.

Food & Wine

Best Hotel Dining, 2026

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