Having watched the sun set and moon rise from the rooftop bar, guests gather around a candle-lit table under the stars, either within the 19th-century ruins, the crumbling walls clasped by fig tree roots like giant fingers in the flickering candlelight, or next to the murmuring ocean.

A strong Swahili influence provides delicate yet intense, flavourful spicing, and the judicious use of coconut milk. Fish and other seafood is freshly caught and delivered daily and vegetables are grown on the island.  The lodge has a fine selection of wines to complement any meal.