Smouldering coconut, coffee and passionfruit wood are used to transform recipes that draw their influence from both local and international cuisines. We aim to source fresh, organic produce procured from the farms of the volcanic soil-rich regions of Bedugal, Kintamani and Plaga.
The result is a menu that strives to provide a farm-to-table experience which focuses on healthy cooking, sustainable sources and the simplicity of flame and smoke.
Spend the evening fireside, sipping on drinks designed by our Bar staff and roasting marshmallows. The perfect place to gaze at the night sky and enjoy the breeze sweeping through the trees, the Firelounge will ignite when the sun sets.
Our In-Room Dining menu is crafted with a focus on Balinese provender used to transform comfort foods from around the world. We believe in simple, bold, and healthy cooking. Wee keep the menu purposefully small, so that we can rotate dishes according to what is at market. Think butternut squash, red curry, and limes….an addictive Tease Toast (an open-faced cheesy melt with fresh organic herbs)…rotating Roman tagliatelle alla carbonara and all’amatriciana…or a wood-fired steak bedded on farm-grown baby rocket, parmesan curls, and pickled red onions. Match these with any wines from our affordable list or select cocktails and juices from our craft bar program. For kids, order any dish and we will make it half-size.
Charcoal is a craft cocktail bar set beside a glowing pool, fire pit, and a quartet of lantern-lit kapok trees soaring some 15-meters high. Our menu focuses on classic drink structures re-imagined with Balinese fruit and herbs cooked or caramelised over local hardwood charcoal.