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The clubhouse terrace on the cliff edge, with coastal fairways stretching along the sea below

05Dining & stays

Dining & Stays

Long lunches, late light and twenty-four lodges among the pines.

Venues
4
Terrace seats
96
Lodges
24

01The kitchen

Garden · Harbour · Valley

Everything on the plate travels less than forty kilometres, and most of it less than four.

The kitchen cooks with whatever the estate garden, the harbour boats and the farms of the valley bring in that morning. The fire is lit at six, the bread comes out at eight and the menu is written at nine.

is the furthest anything on the plate travels
40 km
places to eat, drink and stay across the estate
4
seats on the Terrace, inside and out
96
timber lodges among the pines
24

02Dining & hospitality

Long lunches. Late light.

Four places to eat, drink and stay, each one looking out over the course. The menus follow the estate garden and the boats that land along the coast each morning.

A seared scallop with prawns and fresh leaves on a white plate
Scallops from the morning boats, on the Terrace
Guests dining on the glass-fronted clubhouse terrace at golden hour, carts lined up below

01 · All-day dining

The Terrace

Wood-fired cooking under the timber canopy, looking straight down the 18th fairway. Breakfast from the first tee time, lunch until the last group walks in.

  • 07:00 to 18:00 daily
  • 96 seats inside and out
White fish and prawns with an orange sauce and herbs on a textured plate

02 · Tasting menu

Cellar Room

Twenty-four seats beneath the clubhouse and a menu that changes with the estate garden, paired with wines from the surrounding valley.

  • Wednesday to Sunday from 19:30
  • 24 seats
A low stone pavilion with wide windows set into the dunes

03 · At the turn

Halfway House

A stone pavilion between the 9th green and the 10th tee for coffee, a warm bifana and something cold. Five minutes, then back out.

  • Open during play
  • Between holes 9 and 10
A timber lodge on a stone base, set into a grassy hillside

04 · Stay & play

The Lodges

Twenty-four timber lodges among the pines, each with its own terrace, fireplace and cart. Wake up five minutes from the first tee.

  • 24 lodges
  • One to four bedrooms

03From the Terrace menu

Cooked over vine wood, served with a view.

The menu changes every day with the garden and the morning boats. This is what it looked like last week.

The Terrace · Lunch

To start

  • Morning oysters

    From the estuary, with green apple and a little sea fennel.

  • Garden tomatoes

    Warm from the estate garden, with sheep’s cheese and olive oil from the valley.

  • Cured presa

    Black pork, aged for eighteen months, sliced to order.

From the fire

  • Whole sea bass

    Cooked over vine wood and finished with lemon and wild fennel.

  • Carabineiro prawns

    Split and grilled, with garlic, chilli and bread for the juices.

  • Aged sirloin

    Alentejo beef, sixty days on the bone, with salt-baked potatoes.

To finish

  • Orange and almond cake

    Still warm, with a spoon of cold cream.

  • Valley cheeses

    Three from within forty kilometres, with fig bread and honey.

04Stay

Twenty-four lodges, five minutes from the first tee.

Timber lodges among the umbrella pines, each with its own terrace, fire and cart parked at the door.

  1. 01

    Pine Lodge

    One bedroom under the pines, with a terrace, an open fire and a cart parked at the door.

    Sleeps 2

  2. 02

    Heath Lodge

    Two bedrooms looking over the heath to the ocean, with an outdoor shower and a kitchen for long breakfasts.

    Sleeps 4

  3. 03

    Dune House

    Four bedrooms, a pool in the dunes and a private chef on request. Made for golf trips and families.

    Sleeps 8

Guests dining on the glass-fronted clubhouse terrace at golden hour, carts lined up below
Next chapter06EventsThe calendar, and your own day on our land.
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