The Pavilion
The main dining space and social centre of the resort, planned as an open-air room that carries the day from breakfast through to dinner.
The venues
Three settings
The Deck
Set towards the ocean and the pool, planned for relaxed lunches, sunset drinks and evening gatherings as the light changes.
The Sand Bar
The most informal of the three: barefoot, close to the beach, planned for slow afternoons and lighter plates.
Culinary philosophy
Ingredient-led, rooted in the region
The kitchen is planned around what the coast and the region provide: seafood where it is responsibly available, produce from nearby growers, and the spices that have moved through Inhambane for centuries.
The intention is restraint rather than elaboration — Mozambican influence and coastal cooking, balanced with the familiar comfort international guests expect.
- Seasonal, ingredient-led menus
- Mozambican and coastal influence
- Partnerships with local suppliers
- Private dining on request
Through the day
The rhythm of the day
Service times will be published closer to opening.
Breakfast
Continental, American and English spreads are planned side by side — pastries, fruit and coffee, or hot plates cooked to order — with regional specialities served à la carte or as a buffet.
Lunch
Lighter, personalised plates close to the water: a raw bar and starters, fish, seafood and steaks, then cakes, mousses, fruit salads and ice creams.
Sunset
Drinks on the deck as the light changes — the moment the resort gathers before dinner.
Dinner
Longer tables at the pavilion, or a romantic dinner under the stars — upscale steaks, seafood and seasonal creations, from the raw bar through to dessert.
Private dining
A table arranged apart — on the beach, on a terrace or in your villa — planned with the kitchen in advance.
Dietary requirements
Share dietary needs before arrival and the kitchen will do its best to accommodate them. Fully allergen-free preparation cannot be guaranteed.
Celebrations
Dining as the occasion
Proposals, anniversaries, family gatherings and wedding dinners can all be arranged around a private table. The setting, menu and timing are shaped with the events team rather than chosen from a fixed list.
Reserve a table
Restaurant reservations and private dining are arranged with the resort team.