Casa Escondida's Saturday Island BBQ is one of the most-loved rituals at the resort. Every weekend, from 6pm until the last guest wanders back to their room, our kitchen team sets up along the beachfront and grills the day's freshest catch over charcoal while guests gather with cold drinks and swapped dive stories.
What's on the Grill
The menu changes with the week's catch from our local fishing cooperative, but a typical spread includes whole grilled tanigue (wahoo), skewered tiger prawns, inihaw na pusit (charcoal squid) marinated in garlic-calamansi, grilled pork belly, and a rotating vegetable selection. Everything is served family-style with sinangag (garlic rice), fresh lumpiang sariwa, and seasonal sauces from our kitchen.
The Setting
Long communal tables are laid end-to-end along the water's edge, where Batangas Bay catches the last orange light of the evening. The bar opens at 5:30pm for sunset drinks — San Miguel Pale Pilsen, fresh buko juice, and a rotating cocktail — before the grill fires up at 6pm. On clear evenings you can see the lights of Mabini town reflecting across the bay.
For Guests and Day Trippers
The Saturday BBQ is complimentary for all overnight guests and included in most dive packages. Day visitors and guests of nearby resorts are welcome to join on a walk-in basis for ₱650 per person. We ask for a heads-up by 3pm so our kitchen can plan the right volume.
What to bring: Nothing. Towels, bug spray, and a light long-sleeved layer for after sunset are the only useful additions — the beachfront can feel cool once the land breeze picks up at 8pm.