Wood-Fired Daily Catch
The wood-fired daily catch—sourced from Bali Sustainable Seafood—complemented by a range of creative plant dishes.
Chef Wayan Kresna Yasa
Chef Wayan Kresna Yasa was born and raised on the small island of Nusa Penida, Bali, in the Indonesian archipelago. Growing up by the sea and the oldest son of nine siblings, Wayan spent his adolescent years fishing, seaweed farming, caring for livestock and helping his mother cook for the family.
Executive Chef Wayan Kresna Yasa keeps the menu simple with wood-fired daily catch—sourced from Bali Sustainable Seafood—complemented by a range of creative plant dishes. Roasted cauliflower with keluwek tahini, pickled tropical fruits and grilled bean salad with rice from the UNESCO-protected Jatiluwih terraces are a few of the farm-to-table highlights. The culinary offerings are rounded out with a menu of conscious cocktails, in which the spirits are made in-house and the ingredient by- product is reused whenever possible.