Dine
The kitchen opens at 6:30
One open-air restaurant, two bars, and the sea for a view at every table.
From 6:30 in the morning
Breakfast
The kitchen opens at 6:30, which on this coast is exactly when it should: divers heading for Apo Island leave fed, and everyone else wakes to coffee and the sound of the tide. Filipino breakfasts share the menu with eggs done the way you actually want them, fruit that grew nearby, and shakes thick enough to count as a course.
Lunch and dinner, until 9 PM
The Restaurant
Native-built and open to the sea breeze, with woven bamboo overhead and the garden at its edges. The menu runs from local cuisine to international comfort food: grilled fish under mango salsa, pesto pasta with garlic bread, and a burger guests photograph before they ruin it. Everything is cooked to order, which is the polite warning that good things take minutes.
Sunset until late
The Two Bars
The beach bar puts its stools straight in the sand and its lights in the thatch — the correct place to be at sunset, cocktail or mango shake in hand. The main bar by the restaurant carries the evening from there, with a dartboard, cold beer and the unhurried conversation of a small resort. Last one to empty every night.
From the kitchen
Cooked to order, eaten by the sea
Off the boats
Fish landed on this coast, grilled and dressed in mango salsa the same day
From the market
Local cuisine built on Negros produce, picked up fresh in Zamboanguita and Dumaguete
In the glass
Mango shakes with a following, fresh fruit smoothies, and cocktails when the sun drops
For every table
Filipino favourites beside burgers, pasta and other international comfort
Everything is cooked fresh to order by a small kitchen that knows its regulars by name within a day. Tell us about allergies or preferences before you arrive and the menu bends to meet them.
Send us your dietary notes