The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1545812
e Roundtree, Amagansett expands its signature understated luxury ethos into the culinary space with the debut of Nourish. A natural extension of the beloved boutique property, the concept brings that same quiet sophistication to the dining experience, centering on seasonality, wellness, and an effortless expression of Hamptons elegance. Rooted in intention rather than excess, Nourish reflects a seamless evolution of the property's philosophy, where thoughtful design, ingredient-driven cuisine, and a sense of calm refinement come together to define a new standard of coastal dining on the East End. Helmed by acclaimed Balinese chef Dewa Wijaya, Nourish brings together the richness of East End ingredients with the vibrant flavors and culinary traditions of Bali, creating a dialogue between two distinct yet naturally complementary food cultures. Drawing on his background in refined coastal cooking and island-born techniques, Chef Wijaya reimagines the Hamptons' seasonal bounty through a Southeast Asian lens, layering bright aromatics, delicate spice profiles, and unexpected textural contrasts into each dish while maintaining a clear respect for ingredient integrity. Locally harvested produce, just-caught seafood, and artisanal farm offerings serve as the foundation, elevated through subtle infusions of lemongrass, galangal, coconut, and citrus, creating plates that feel both familiar and transportive. e result is a globally inspired menu that feels deeply connected to place, sophisticated yet grounded, elevated without excess. Restraint and intention guide every detail, allowing the natural quality of the East End to remain at the forefront while still offering a sense of quiet culinary wanderlust. e menu is both transportive and unmistakably coastal. Signature offerings include Crispy Catch of the Day Sushi Bites, Crab and Corn Cakes with pistachio tartar sauce, Flame-Grilled Jumbo Prawns layered with sweet East End corn and toasted almonds, and a Salt-Baked Branzino accompanied by braised lentils and Milk Pail apple salad. Familiar Hamptons staples, including the Nourish Lobster Roll and Grilled Acabonac Farm Sirloin, anchor the experience with a sense of local comfort. CHEF DEWA WIJAYA V U E H A M P TO N S . C O M 73