Nourish in Bridgehampton is a new restaurant from popular The Roundtree hotel, led by Executive Chef Dewa Wijaya.
From the outset, it applies a global lens to local ingredients and sets the culinary direction. The concept was born from a simple revelation. In 2025, Sylvia Wong, founder of The Roundtree™ in Amagansett, spent a week at a luxury resort in Bali. During that stay, she returned repeatedly to the same kitchen, drawn to food that felt vibrant, clean, and quietly extraordinary. At the center of those 21 meals was Chef Dewa Wijaya.
Months later, Chef Dewa joined The Roundtree™ in Amagansett as Executive Chef. He brought decades of experience at COMO Hotels and Resorts, classical French training, and a deep commitment to wellness-forward cooking. From there, the kitchen quickly began to evolve.
Nourish by The Roundtree Interior courtesy of Nourish
Since opening in 2020, The Roundtree grew into one of Amagansett’s most sought-after boutique wellness hotels. As a result, guests quickly began ordering room service repeatedly, drawn by food that felt too good to leave behind. Against that backdrop, Nourish became the natural next chapter. Located in Bridgehampton, just 11 miles from The Roundtree in Amagansett, it extends that philosophy into a dedicated dining concept.
In doing so, the restaurant highlights local farms like Acabonac Farms and Balsam Farms, along with fresh catches from Montauk waters. Together, these ingredients define a clear focus on seasonality and restraint.
From there, Chef Dewa leads with precision and restraint. He applies a global perspective to local ingredients while keeping every plate focused and intentional. As a result, each dish begins with strong sourcing and finishes with clarity.
Nourish by The Roundtree courtesy
Once inside, warm wood and natural materials define the space. Clean lines and minimal design create a calm, grounded environment that feels intentional and restrained.
From there, guests choose between the patio, dining room, or bar. On an early 5 p.m. arrival, the room is just beginning to build energy. By departure, every seat is filled and the space feels fully activated.
At the same time, the bar program complements the kitchen with balance and intention. Cocktails arrive beautifully crafted and structured, designed to pair seamlessly with the food. In addition, the wine list adds depth with a thoughtful mix of local selections and international bottles.
Meanwhile, the knowledgeable server guides the experience with ease. Several standout dishes are highlighted across the menu, each reflecting the kitchen’s focus on precision, balance, and clean flavor.
Nourish by The Roundtree courtesy of Nourish
We started with the scallop crudo. Raw local scallop meets ginger, jalapeño, and a bright chili-lime dressing. It arrives sharp, fresh, and tightly composed.
Next, the lobster feast salad follows. Herb-poached lobster sits with seasonal greens, tomato, prosciutto, and a tahini tamari dressing. It leans rich, yet stays balanced and bright.
After that, the crispy East End sushi bites arrive. Montauk fluke pairs with sushi rice and aji amarillo. The result is clean, layered, and lightly spiced.
From there, the slow-cooked beef short rib comes next. Curry sauce, ginger, shallot, and coconut rice build a deep, slow-burning richness that lingers. In contrast, the 20-ounce grilled ribeye delivers something bolder. Onion, mushroom, baby arugula, and black garlic sauce create a structured, hearty plate.
Meanwhile, the flamed-grilled prawns offer balance and contrast. Chickpea-carrot purée and toasted almond add both sweetness and texture. Finally, the poached pear in North Fork wine closes the meal. Honey yogurt and hazelnut crumbles bring a soft, elegant finish.
Afterward, the meal stayed with us. It was talked about often throughout the rest of the vacation, a clear standout in the Hamptons dining experience.
