One kitchen, and it is already running
Filipino and Palaweño cooking, fresh catch from San Fernando, and a bar that stays open as long as the table does.
The restobar is the one part of the property that never stopped working, and the menu here is what guests are eating now.
Seafood comes in from San Fernando the morning it is served — lobster, crab, prawns, whatever the boats bring — and it is cooked simply, mostly grilled or in butter and garlic. Alongside it sits the food people actually order twice: pancit, pizza from the deck oven, calamares, chicken and fries for children who have been in the water since breakfast.
Halo-halo and the other cold desserts are made to order in the afternoon. The room around the kitchen matches the rest of the property: the same woven ceiling as the lounge, timber tables, and a bar front clad in amakan. Guests eat here most nights rather than driving into town, which is the point of having one kitchen do everything.
What comes out of the kitchen
Crab and prawns
Bought off the boat that morning, cooked in butter and garlic.
Deck-oven pizza
The thing every table orders on the second night.
Pancit
Served on banana leaf for groups, which is most of the time.
Garden salad
Chickpeas, beets, greens — for the people who did not come for lobster.
Calamares
Two dips, one plate, gone in four minutes.
Halo-halo
Three variations, made to order through the afternoon.
Guests eat here, and so does everyone at a wedding
One kitchen does the whole property — there is no second caterer to book.