5 places to eat
Dining
Five places to eat and drink on one small island, from a lagoon-side table at breakfast to an eight-seat omakase over the water.
Restaurant
Tide Table
Our main restaurant, a palm-thatched pavilion on the lagoon's edge, cooking the islands' own flavours with fish landed that morning by the Baa Atoll pole-and-line fleet.
- Breakfast
- 07:00–10:30
- Lunch
- 12:30–15:00
- Dinner
- 19:00–22:30
Breakfast
- Mas huni with roshiShredded smoked tuna, coconut, onion and chilli with warm flatbreadRf 180
- Coconut and palm-sugar pancakesWith caramelised banana and limeRf 160
- Egg hoppersTwo crisp-edged hoppers, seeni sambol, coconut chutneyRf 170
Grill
Ember & Salt
A wood-fired grill at the end of the western jetty, where lobster, reef fish and wagyu are cooked over coconut-husk embers a few metres above the water.
- Dinner
- 18:30–22:30
- Closed
- Tuesdays
From the fire
- Spiny lobster, half or wholeBrown butter, burnt lime, sea herbsRf 1,450
- Whole reef fish for twoCharred on the bone, green chilli and coriander salsaRf 1,980
- Wagyu sirloin, 250 gSmoked bone marrow, ember-roasted shallotsRf 2,100
- Grilled octopusSmoked paprika, crushed potatoes, oliveRf 720
Restaurant
Hikari
An eight-seat hinoki counter over the water, serving one omakase menu a night built around the atoll's tuna, reef fish and lobster.
- Omakase seatings
- 19:00 and 21:00
- Days
- Wednesday to Sunday
Omakase
- Hikari omakase, around fifteen coursesPer guest, served at 19:00 or 21:00Rf 4,600
- Sake pairingFive pours chosen to the menuRf 1,900
- Japanese whisky flightThree whiskies, half measuresRf 1,500
Bar
Driftwood Bar
A barefoot bar on the western beach, built from salvaged timber, with swings at the counter and the best sunset on the island.
- Daily
- 11:00–00:30
- Sunset hour
- 17:30–18:30
Cocktails
- Pandan and lime daiquiriAged rum, pandan, fresh limeRf 260
- Curry-leaf gimletGin, curry leaf cordial, limeRf 260
- Sandbar sundownerMezcal, passion fruit, chilli saltRf 280
Wine cellar
The Cellar Under the Sand
A cool, candle-lit cellar dug beneath the dunes, holding more than 600 labels, with a cheese room and a single table for private dinners.
- Tastings
- 17:00–19:00
- Dinners
- 19:30–23:00
Tastings and boards
- Sommelier's tasting, five winesWith bread, olive oil and three cheesesRf 1,250
- Champagne tasting, four cuvéesGrower and house ChampagnesRf 1,850
- Cheese boardFive cheeses, honey, crackersRf 520
- Charcuterie boardCured meats, pickles, sourdoughRf 560
Staying with us