Alila Villas Uluwatu’s New Chef Offers Nourishing Indulgences

CIRE hardly needs an introduction. As one of the signature dining venues in Uluwatu, the open-air, ocean-facing restaurant is known for its refined Mediterranean-inspired and Pan-Asian cuisines. Suitable for lunch and dinner, it embodies the resort’s elegant simplicity, offering a generous space for guests to unwind, linger, and savour the beautiful fleeting moments in life. However, something is new and different at the restaurant as Alila Villas Uluwatu welcomes a talented new executive chef.

Executive chef Derrick Walles recently joined the resort from one of Oman’s exclusive wellness resorts, but he is no stranger to island living. The Sri Lanka native has more than 15 years of experience in the kitchens of the Maldives’ luxurious resorts, cooking for discerning palates and creating tailored culinary experiences. The guests’ gourmet satisfaction and well-being are paramount to his cooking ethos.

As the lucky guests of Alila Villas Uluwatu can now attest, the new chef has a thoughtful touch that is discernible in the daily rotating breakfast menu at Alila and CIRE’s lunch and dinner menus.

Nourishing indulgence is the perfect way to describe the offerings. The dishes are created to delight, support well-being, and be as sustainable as possible without sacrificing the flavours The latter is achieved through careful sourcing and minimising waste. Working closely with the culinary team, the chef actively includes fermentation and probiotics elements, uses ingredient substitutes to reduce sugar, dairy, and fat in the recipes, and applies plant-based cooking techniques for nutrition and textures. “At the end of the meal, we want the guests to feel light and well about themselves despite having enjoyed a delicious feast,” says Walles.

Breakfast at Alila

Those who favour leisurely breakfast with stunning ocean views to start the day will do well at CIRE. The à la minute breakfast menu rotates daily, so guests at the resort have different experiences every day of the week.

Made-to-order, the Chorizo Frittata, Scrambled Tofu, Matcha Chia Seed Pudding, and Smoked Salmon Blinis are served fresh alongside superfood smoothies and concentrated shots. “We are currently working on the resort’s farm, where we grow herbs and microgreens. When they are ready, we will include them in our menu, creating even more dishes that are easy to digest, vibrant, and tasty,” adds the chef.

Guests are also welcome to counterbalance the wholesomeness with a cheeky glass or two of Organic Mary or Mimosa. After all, one is in Bali.

CIRE’s new menu

The chef’s new menu is focused on inclusivity. The lunch and dinner menus will make pescatarians, vegetarians, vegans, and discerning omnivores excited. The Mediterranean-focused menu also showcases the chef’s globally-inspired experiences, whether from Japan or Indonesia.

Renowned for being one of the healthiest diets in the world, Mediterranean cuisines are rich in seafood, vegetables, grains, nuts and seeds, fruits, and heart-healthy fats. Having a fine dinner and returning to one’s villa feeling pleasantly full and not bloated is not a far-fetched idea.

Lunch may start with sustainably sourced Line Caught Fish Ceviche and Tuna Crudo. While the first opens the palate for more to come, the latter is a well-rounded dish made of sashimi-grade tuna, umami roasted garlic and ginger dressing, and wasabi avocado. Other starters, such as the Roasted Cauliflower with tahini dressing, microgreens, and Middle Eastern spices and the Alila Detox Salad with goji berry dressing, are scrumptious while densely packed with nutrition.

The same attention to taste and qualities can also be found on the dinner menu. Guests of Alila Villas Uluwatu can opt for the five-course tasting menu or order the a la carte dishes by the new chef at CIRE. Hearty noshes such as Crustacean Stew, Slow Cooked Beef Cheek, and a pasta-focused selection are ideal for balmy evenings paired with a bottle of chilled white or red wine. Grilled seafood, beef, lamb, and chicken are also available with various condiments and side dishes.

Sustainable luxury

This special attention in gastronomy is not surprising given that the newly appointed general manager also comes from a food and beverage career background. With over 20 years of experience, Morgan Martinello is passionate about creating sustainable and luxurious experiences. He is on a mission to ensure that Alila Villas Uluwatu remains unique, innovative, and trendsetting in the industry. The resort will achieve all that and more with a stellar culinary team under his leadership.

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