Premium Oceanside Wood-Fired Dining with a Dreamy Sunset View
The luxury resort Jumeirah Bali is bringing flamed-grilled local delicacies infused with aromatic firewood to the cliffs of Uluwatu at their AKASA Restaurant. Experience a blend of nature, sea, and sky painted with a romantic sunset panorama as you dine at the restaurant, placed on the top line of Jumeirah Bali.
AKASA Restaurant draws inspiration from the golden age of Java – the Majapahit era, inviting guests to gather for an elegant sunset session with exquisite dishes from Chef Joan Achour. As you enter the dining venue, you’ll notice the refined ambience reminiscent of a stately banquet hall, where a royal Javanese family would entertain an intimate group of friends amidst the splendour and royal ceremony.
The talented Chef Joan previously worked in Jumeirah Maldives and Jumeirah Mina A’Salam in Dubai. This time, Chef Joan brings to the table her years of experience to elevate your dining experience in AKASA!
AKASA serves a variety of Asian fusion menus that exude the rich, smoky flavours of Bali, drawing inspiration from Thai, Japanese, and Korean cuisines. Chef Joan thoughtfully creates dishes for sharing, honouring the Balinese tradition of serving family-style meals on large platters.
For starters, enjoy flame-grilled tuna tartare with Timut pepper and Peruvian-style whitefish ceviche drizzled with Nikkei leche de tigre, cooked over an aromatic wood-fired flame using the finest local ingredients.
Before the main course, treat your palate to grilled Jimbaran prawns, lobster with lemongrass, kaffir, ginger, and wasabi mayo, fresh oysters, or the restaurant’s robata selection, featuring kimchi prawns, chicken with fiery panca paste and burnt cumin, and seared teriyaki lamb.
For mains, Chef Joan prepares giant tiger prawns with Thailand-style sambal, whole scallops with red bean cream, and local sea bass cooked in a banana leaf with grated coconut, turmeric, mustard seed, and lemongrass – all inspired by the bounties of the sea.
Good news for steak lovers! AKASA offers an outstanding selection of dry-aged beef, including premium US and Australian tomahawk cuts and wagyu T-bone cuts, ideal for sharing. The restaurant also offers individually-portioned wagyu ribeye and tenderloin steaks, all aged for at least 25 days in a controlled, closely watched, refrigerated environment to increase the beef’s tenderness and flavour!
Choose from a variety of steak dressings, including BBQ, chimichurri, and truffle teriyaki sauces, as well as premium peppercorn options like Lampung pepper from Indonesia, Phu Quoc peppercorns from Vietnam, Timut variety from Nepal, and more.
Pair your food with a selected wine from AKASA’s underground wine cellar, or indulge in an exotic cocktail that will take you on a nostalgic trip to a dreamy Balinese landscape inspired by the grandeur of the Majapahit empire.
They have the tequila-based ‘The First King’ – a fresh tropical cocktail infused with pineapple, peach, and cinnamon that tells the legend of Ken Arok, the founding king of Majapahit. For a zesty flavour, ‘Nusantara’ is AKASA’s take on the classic espresso martini, featuring mandarin, tropical pineapple, and earthy coffee. The name refers to the territories that belonged to the great Majapahit empire. Delicious and bitter, Gajah Mada is the perfect whiskey and Campari-based aperitif named after the 14th-century military leader and national hero credited with unifying the entire archipelago.
To conclude your dining experience, savour the Pandan crème brûlée with homemade kaya jam, masterfully blending French cooking techniques with local ingredients. Or, have the manjari namelaka chocolate sphere with raspberry compote and raspberry lime sorbet, as well as a selection of ice cream flavours.
For more information and to make a reservation, please visit the restaurant’s website. Alternatively, you can send an email to [email protected] or contact +62811 3891 1620.
AKASA Restaurant at Jumeirah Bali
Address: Raya Uluwatu Street, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali