The signature restaurant of Jumeirah Bali, AKASA Restaurant & Bar, sets to open for lunch to meet the growing lunchtime demands. Starting from 1 February, diners can now pay a visit to the cliffside restaurant for lunch and dinner. Open daily from 12pm to 11pm, it offers different dining experiences during the day and the night. What’s more, guests will find a new signature menu from the chef de cuisine as something to look forward to.
Perched at the uppermost level of the resort, AKASA Restaurant & Bar offers a breathtaking vista of the Indian Ocean with a contemporary setting that harks back to the golden era of Majapahit. Come early to savour succulent grill delicacies and sit back to enjoy a tranquil time during sundown at the terrace, courtesy of chef Joan Achour.
Find an Asian fusion menu which focuses on Balinese smoky delights with a touch of Thai, Japanese, and Korean flairs. Opt for the flame-grilled Tuna Tartare with Timut pepper or Peruvian-style Whitefish Ceviche with Nikkei Leche de Tigre, served in large a platter to share. The plate-sharing menu is part of Achour’s take on honouring the Balinese family tradition of communal dining.
Appetisers come as a fresh plate of Jimbaran Prawn Salad or Szechuan Eggplant Salad. A robata selection is available if one prefers to whet the appetite with smoke-kissed starters such as Kimchi Tiger Prawn, seared Teriyaki Wagyu Beef, and more. Meanwhile, the mains highlight fresh seafood like Tiger Prawns with Chili Sambal, Thai-style Whole Scallop, and Local Sea Bass with coconut, lime, and lemongrass.
Steak lovers will find its its dry-aged beef selection (including premium US and Australian cuts, wagyu ribeye, and tenderloin) particularly satisfying. The steaks are best to enjoy with sauces such as BBQ, chimichurri, truffle teriyaki, as well as premium peppercorn namely Lampung’s pepper, Vietnam’s Phu Quoc, and Nepal’s Timut, among many others.
Joining the main course lineups, Truffle Tenderloin is being reintroduced by chef Achour as the main signature menu. The succulent Wagyu MB9 is served with golden pear pickles and truffle sauce with katsuobushi topping. Don’t miss the desserts to pamper the palate, featuring Pandan Créme Brûlée and Manjari Namelaka Chocolate Sphere, alongside an array of other sweet temptations.
Achour, with years-worth of international experience under her belt, shows her devotion to dish out an upscale culinary creation that relies on Asian and French cooking techniques, featuring locally sourced ingredients.
Elevate the dining experience with an extensive cocktail selection and premium wine collection at the restaurant’s underground wine cellar. Dining at AKASA Restaurant & Bar in Jumeirah Bali promises a one-of-a-kind experience, especially with nightly live music performances, starry sky, and gentle breeze.
For more information and reservations, email jbafbreservations@jumeirah.com or contact +62 811 3891 1620
