Dine
Dinner is grown here
One restaurant, one bar, zero food miles worth mentioning.
7:00 – 10:00, included
Breakfast
Cooked to order and included with every villa: eggs the way you actually want them, hash browns, tropical fruit picked steps away, and calamansi juice squeezed that morning. Take it on the open terrace with the gardens waking up around you, or have it carried to your own pergola and eat it half-asleep, which is what the pergola is for.
All day
The Restaurant
Continental and contemporary Asian plates under thatch and palms, with a 180-degree sweep of the gardens. The kitchen marries fresh-off-the-boat seafood with imported delicacies, local herbs and whatever the season hands over. Regulars order the chicken coconut with malunggay, then write the reviews that brought you here. After dark it runs on filament light and the sound of the tide.
Until late
The Bar
Filament bulbs on driftwood, rattan stools, and bartenders who muddle signature cocktails with fruit grown a few steps away. There are low-sugar and low-gluten cocktails for the wellness-minded, made with the same care as everything stronger, and nothing stopping anyone from a second. The last seat to empty every night.
The supply chain, on foot
From the boats, the garden and the trees
Off the boats
Taytay's fishermen land the catch; the kitchen takes it from the pier
From the garden
Fruit, vegetables and herbs raised on the property, picked to order
In the glass
Cocktails muddled with whatever ripened today, calamansi to mango
To your terrace
Room service brings any plate to your villa, no ceremony required
Everything is cooked fresh to order, and on a shoreline an hour from the nearest town, the menu follows the boats and the garden. Tell us about allergies before you arrive; guests still write reviews about how well we handled theirs.
Send us your dietary notes