By Deborah Frank
“At Nourish, the inspiration begins with the extraordinary ingredients of the East End,” says Chef Dewa Wijaya.
There’s something refreshingly un-Hamptons about The Roundtree, Amagansett. No sweeping arrival moment. No overly polished performance of luxury. Instead, you settle in slowly, like a stay at a stylish friend’s guesthouse. Set on two leafy acres, the property has built a devoted following around its personal approach to hospitality, where thoughtful details matter most.
That same sensibility is now expanding to Bridgehampton, where the new restaurant Nourish by The Roundtree from owner Sylvia Wong and Executive Chef Dewa Wijaya has recently opened. Nourish grew naturally out of the private dining experiences for guests staying at The Roundtree: Intimate dinners served in cottages or around the table in the property’s Main House, where Wijaya’s wellness-driven cooking became one of the hotel’s best-kept secrets.
Born in Bali and classically trained in French technique, Wijaya brings a culinary philosophy rooted equally in nourishment and pleasure. “At Nourish, the inspiration begins with the extraordinary ingredients of the East End,” he says. “The farms, the waters, and the people who cultivate them provide a natural foundation for cooking.”
The menu reflects that balance, weaving local seafood, produce, and meats with subtle Balinese influences. But the experience feels entirely aligned with The Roundtree’s understated rhythm.
Wong, who left the corporate world to create the hotel, has built the property around simple comforts: complimentary snacks sourced from local vendors, umbrellas thoughtfully placed by the door ahead of rain, and plush in-room touches like Matouk towels and robes, Frette linens, and a BMW house car waiting curbside. “Nourish reflects everything we value at The Roundtree,” says Wong. “It’s about creating experiences that feel personal, warm, and deeply connected to the Hamptons.”
