Gallery

The food, unstyled by anyone but the chef.

Courses from private dinners, communal Kamayan tables, and the island ingredients they start with.

Seafood tostadas with citrus, roe and microgreens — Tostadas, citrus, roe

Plated meat with mushrooms, eggplant and green purée — Slow-cooked, charred, glazed

Thinly sliced fish crudo with dragon fruit and bright yellow sauce — Crudo, dragon fruit

Kamayan feast laid on banana leaves beside ocean-facing windows — Kamayan, hands only

Seared scallops with edamame, radish and roe in a black bowl — Scallops, edamame, roe

Outdoor Kamayan-style table at night beside a pool with Chef Dayne serving — A table set at dusk

Heirloom tomato salad with avocado, radish and pickled vegetables — Heirloom tomato, avocado

Sliced meat plated with carrot ribbons, cucumber and Romanesco — Plated by hand

Heirloom tomato salad with blue cheese and herbs — Tomato, blue cheese, herbs

Seared scallops with mushrooms, radish and orange sauce — Scallops, mushroom

Sliced steak with carrots, greens and sauce — Steak, island carrots

Assortment of nigiri, rolls and gunkan sushi on a wooden board — Sushi counter roots

Chef Dayne serving a private DYNE dinner at a long table at night

Reserve Chef Dayne

Let’s create something memorable.

Private dinners. Celebrations. Gatherings centered around exceptional food.

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