TheJakartaPost
Please Update your browser
Your browser is out of date, and may not be compatible with our website. A list of the most popular web browsers can be found below.
Just click on the icons to get to the download page.
Bali’s emerging wine culture meets Indonesian favorites at Ayung Terrace
Change text size
Gift Premium Articles
to Anyone
Share the best of The Jakarta Post with friends, family, or colleagues. As a subscriber, you can gift 3 to 5 articles each month that anyone can read—no subscription needed!
A
yung Terrace at Four Seasons Resort Bali at Sayan has been recognized by Wine Spectator’s 2024 Restaurant Awards, earning an Award of Excellence for its culturally cohesive dining and drinking experience.
Curated by Balinese beverage manager Made Adi Wirawan, Ayung Terrace’s wine list includes Bali’s unique Cuvee Sababay, made from chardonnay grapes grown in the highland region of Kintamani. Meanwhile, global premium wines include Tenuta San Guido’s Sassicaia and William Fèvre’s Grand Cru Chablis, expertly served using the Coravin system.
Along with shining a light on Bali’s emerging wine culture, Ayung Terrace was also recognized for its refined energy in modern Indonesian cuisine.
Favorite dishes from across the archipelago, such as gurita panggang (grilled octopus), kalio udang (shrimp curry) and rendang sapi (spicy stewed beef), have been elevated to match the treetop views of the al fresco restaurant, showcasing the expansive culinary repertoire of Balinese head chef Wayan “Suta” Sutariawan, who presents authentic flavors with a modern twist.
Vegan options like pepes jamur (steamed mushroom and tofu in banana leaves) and ote-ote (vegetable fritters) add charm to Ayung Terrace’s high-fiber, low-fat vegetarian menu of Sattvic-inspired soul food, which seeks to promote longevity and mental clarity through a mindful and healthy diet.
