The Roundtree, Amagansett, a member of the Small Luxury Hotels of the World, will debut Nourish, a new restaurant opening on May 18 in Bridgehampton. Led by Chef Dewa Wijaya, the hotel’s Executive Chef, the menu draws on the Hamptons’ seasonal bounty and Wijaya’s Balinese heritage, featuring dishes rooted in East End ingredients and enhanced by global influences.
Takuma Watanabe, founder and Beverage Director of Martiny’s and partner at Odo Hospitality, which operates the two-Michelin-starred Odo restaurant in New York, will create and manage Nourish’s bar and mixology program. Watanabe will introduce a carefully curated beverage menu inspired by the East End.
Located at 203 Bridgehampton-Sag Harbor Turnpike, Nourish’s dining room seats 70 guests, and the bar seats 20.
Nourish reflects The Roundtree’s ethos of understated luxury and connection to place. The cuisine highlights seasonal produce, meat, and seafood sourced from local farms, fishermen, and purveyors across the East End, while incorporating flavors and techniques drawn from Balinese cuisine.
Chef Wijaya brings decades of international experience. Born in Bali and trained in classical French technique, he spent more than 20 years leading kitchens at luxury resorts, including COMO Parrot Cay in the Turks & Caicos and COMO Shambhala Estate in Bali.
“At Nourish, the inspiration begins with the extraordinary ingredients of the East End,” said Chef Wijaya. “The farms, the waters, and the people who cultivate them provide a natural foundation for cooking that feels both vibrant and nourishing. By bringing together local producers such as Balsam Farms and Gosman’s, we are celebrating the Hamptons while sharing flavors that shaped me growing up in Bali.”
The menu selections include crispy East End sushi bites; chilled sweet corn soup with basil crisp and pine nuts; flame-grilled jumbo prawn with chickpea carrot puree, Balsam Farm sweet corn, pickled shallots, and toasted almonds; and slow-cooked beef short rib in curry Sauce with coconut rice. East End staples such as a Nourish lobster roll round out the savory menu.
Watanabe will debut his celebrated Japanese-influenced mixology. His accolades include being named #15 of North America’s 50 Best Bars in 2025, #24 of World’s 50 Best Bars for Martiny’s in 2024, Bartender of the Year at the Spirits Business Awards, and Best Bartender in North America at the Shaker Awards. At Nourish, he aims to build a program that moves with the rhythms of the East End’s growing season and to include a bar menu that mirrors the restaurant’s culinary philosophy.
“I am inspired by the incredible natural landscape of the East End, from the farms, the waterways, to the salt air,” said Watanabe. “There is such an extraordinary wealth of ingredients here, and I want to honor that in every pour. My goal is to create a beverage program that feels completely of this place and one that celebrates the essence of Long Island and the spirit of Nourish,” he added.
For more information, visit nourishbyroundtree.com.