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Rosewood Mayakoba Arrives at Topping Rose House in Bridgehampton
July 21 – July 22
From Friday, July 21 to Saturday, July 22, the renowned Rosewood Mayakoba experience from Mexico’s Riviera Maya will be available at Topping Rose House, transporting guests to its oasis on the Riviera Maya through a full-scale design, music and menu takeover at the iconic 19th century, full-service luxury hotel in Bridgehampton.
WHAT: In an exclusive partnership between two world-class properties, Rosewood Mayakoba is taking over the idyllic gardens at Topping Rose House, the reimagined 19th century mansion and estate in Bridgehampton, offering an immersive journey and signature dishes from its oceanfront beach clubs Aqui me Quedo and Punta Bonita. A four-course menu experience is available for both lunch and dinner alongside Yucatan-inspired craft cocktails from Rosewood Mayakoba’s award-winning Zapote Bar, recently honored as one of the 50 Best Bars in North America (#11) for 2022 and 2023 and London Essence Best New Opening for 2022.
A full-scale design takeover of the Topping Rose House outdoor garden and patio will feature transportive nods to Mexico’s lush Yucatán Peninsula and a journey through Rosewood Mayakoba, bringing to life the resort’s signature spaces through robust greenery installations, vibrant vignettes reflecting its infamous beach clubs and the warmth of its Mexican hospitality, plus lawn games and other interactive elements encouraging guests to gather and linger day-to-night.
The choice of a daytime ($98) and evening ($125) ticketed experiences will showcase Rosewood Mayakoba’s signature blend of traditional and modern culinary craftsmanship, including menu highlights such as:
- Zapotaiquiri: Paranubes Mexican rum infused with pineapple, lime, grapefruit, and celery
- Wana Bana: Tequila infused with lemongrass, soursop puree, lime, chile pasilla, and salt
- Tuna Tostada: Cubed tuna ceviche marinated in spices, jalapeño chili, avocado and Salsa Macha
- TJ Shrimp Tacos: Shrimp, ajillo sauce, Oaxaca cheese, mozzarella, habañero chili mayo, flour tortilla
- Whole Fried Fish with Corn Ribs: Pork Belly, hummus, cabbage salad, potato chips with onions
- Rib Eye Tagliata: Chile ash crust, arugula, avocado, parmigiano
- Summer Breeze Cheesecake: macerated red fruits, guava, honey, vanilla crumble, mango-passionfruit sorbet