By Shivani Vora
Since its May 18 opening in Bridgehampton, Nourish, the restaurant associated with The Roundtree boutique hotel in Amagansett, has quickly become one of the East End’s most appealing new reservations. Here, peak-season local ingredients meet the bright, layered flavors of Indonesia in a way that feels both transportive and perfectly suited to summer.
Conceived by Sylvia Wong, founder of The Roundtree, Nourish is housed in the former Arthur & Sons space and reflects the hotel’s understated approach to luxury—rooted less in spectacle and more in atmosphere, thoughtful sourcing and a sense of ease. The dining room blends white interiors and warm woods with greenery and flowers, while large windows flood the space with natural light. A 20-seat bar and garden seating enhance the relaxed indoor-outdoor feel.
The story behind the restaurant began in Bali, where Wong stayed at Como Shambhala Estate while on vacation in early 2025. Here, she met executive chef Dewa Wijaya. Trained in classical French technique while deeply informed by his Balinese upbringing, Wijaya is celebrated for wellness-minded cuisine layered with flavor.
“I ended up working, and eating every meal at the hotel,” Wong says of her stay. “The first meal—a local bass grilled and infused with lemongrass, ginger and lime alongside stir-fried greens, squash, garlic sesame rice and local red rice—was light but distinctive. Unforgettable. I began to look forward to chef Wijaya’s food and crave it,” Wong says. “I was determined to bring him to The Roundtree.”
At Nourish, Wijaya’s techniques translate naturally to the East End. He works with local farms, fishermen and purveyors, including Balsam Farms and Gosman’s. “My food is about making the best local ingredients the star of a dish and making them taste even more delicious with my techniques, which are less about butter and more about respecting whatever I’m working with,” he says.
His food is light, bright and sings of the season. Dishes include chilled sweet corn soup with basil crisp and pine nuts, local oysters with spiced tamarind, and lobster feast salad with heirloom tomatoes and tahini-tamari dressing.
The beverage program is equally well considered, drawing heavily from the East End’s farms and orchards, featuring inventive zero-proof cocktails, French Bloom alcohol-free wine and Wijaya’s house-made kombuchas.
While Nourish will close for the season in October, Wijaya will continue to serve as The Roundtree’s chef year-round through custom meals, private dinners and special events for hotel guests. Chef Wijaya is also available to cook for dinner parties and other private occasions throughout the Hamptons and the greater New York and Connecticut area.
203 Bridgehampton-Sag Harbor Tpke., Bridgehampton; nourishbyroundtree.com
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