Guests have their own private chef who creates personalised menus for their stay. With expert guidance our guests select their own personal wine cellar.
Delicious food is prepared from fresh local organic produce. Our own bananas, mangos, pineapples, papaya, coconuts and cashew nuts, herbs, salad leaves and vegetables, are supplemented by the huge selection of unusual local fruits and vegetables such as delandan (a type of orange) and kalamansi (Filipino limes). Local fisherman bring us their catch – lobster, crab, Spanish mackerel, tangigi (tuna), maya-maya (snapper), lapu-lapu (grouper), to name a few. The finest quality imported meat is also available.
Ariara's Euro-Asian style of cooking draws on inspiration from these local ingredients and traditional Filipino dishes.
Dining is sophisticated or 'barefoot' and relaxed to suit your mood - in the impressive dining hall, under the stars on a moonlit beach, or a beach party BBQ feast of succulent 'Lechon' (spit roast pig). Cocktails are served lounging cozily in beanbags in the pier cabana over the reef, or a romantic candlelit spot under a palm tree on the beach.