“With the freshly caught yellow-fin fish we get from the local fisherman, we create a tataki-inspired dish and combine it with the Balinese signature sambal matah,” said head chef Gustu, describing the new yellow-fin fish dish, which draws its inspiration from a village in Karangasem.

There are also dishes more familiar to Indonesians, such as beef rendang, accompanied by house-made rendang sauce, served with sambal ijo and melinjo chips. Guests are encouraged to pair the dish with tropical-cocktail concoctions based on Balinese arak. New inventions include their popcorn sour, made of cacao nib-infused arak, triple sec-infused coffee with citrus juice and popcorn syrup. They are also offering fruity drinks with their summer-sunset cocktails.

Guests are invited to see performances across multiple genres every Thursday and Friday, from jazz, hip-hop, R’n’B, house and latin to traditional music, or to enjoy fun-filled family-friendly Sundays, with arts & crafts activities such as tie-dye, mask painting, canvas painting and more.

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