INDIA’S FIRST THE ST. REGIS GOA RESORT APPOINTS R. SRIJITH

JUMEIRAH BALI BRINGS PREMIUM

WOOD-FIRED DINING CONCEPT TO BALI’S ULUWATU WITH AKASA

Situated on the topmost level of Jumeirah Bali, the newly opened signature restaurant AKASA places diners in the midst of nature, sea and sky with awe-inspiring views across the island’s gin-clear waters and romantic sunset panoramas.

Inspired by the Majapahit era, the golden age of Java, the elegant restaurant invites guests to relax over lunch in the sun or an alfresco moonlit dinner to make the most of Bali’s balmy climate. Inside, the chic décor evokes a stately banquet hall where a royal Javanese family would entertain an intimate group of friends amid the splendour and royal ceremony.

AKASA’s Asian fusion menu created by Chef Joan Achour delights with rich, smoky flavours of Bali while referencing Thai, Japanese and Korean cuisines as well. By focusing on dishes that are perfect for sharing, Chef Joan pays tribute to Bali’s time-honoured tradition of serving family-style meals on large platters and inviting everyone to help themselves. Starting with a crudo selection that includes flame-grilled tuna tartare with Timut pepper and wood-fired veal katsu, Chef Achour’s menu is also an ode to nourishing dishes of Bali cooked over an aromatic, wood-fired flame that uses seasonally-changing local firewood. To whet their appetites before the main course, guests can begin with a plate of grilled Jimbaran prawn, charcoal Wagyu beef salad and fresh oysters, or take their pick from the robata selection that includes salmon with miso and yuzu; chicken with fiery panca paste and burnt cumin; and seared teriyaki lamb. Chef Joan’s mains are an inspired showcase of the bounty of the sea. The standout dishes range from giant blue river prawns with mango and passion fruit and whole scallop with red bean cream to the perfectly local seabass cooked in a banana leaf with freshly grated coconut, turmeric, mustard seed and lemongrass.