Here’s why you have to visit the edge’s new parlour in Uluwatu

After the highly-successful debut of the cave last year, the edge, Uluwatu’s exclusive villas and lifestyle destination unveils the parlour. Situated on top of the resort’s popular oneeighty, it commands an impressive view of the day club and its iconic cliffside pool as well as the hypnotic blue ocean.

The predominantly dark blue, elegant sitting room offers a break from the island’s midday heat. One can sit by the plush armchairs in front of the floor-to-ceiling, panoramic windows. A larger group will find the blue velvet upholstered booth seating hugely comfortable, especially when they decide to share a bottle of wine and a charcuterie platter from the menu.

Whether guests are coming for an aperitif prior to a culinary journey at the cave or feeling a bit peckish and up for a nightcap, the parlour, a new bar at the edge in Uluwatu, is open to accommodate different needs. Open daily from 11am – 9pm, guests are invited to sit down, linger and savour a fine selection of wine, whisky, cigars, cocktails, and small bites.

Under the leaderships of executive chef Nyoman Suasa and F&B manager Nyoman Suwinda, the parlour embodies the edge’s refined take on culinary offerings. Suasa’s prowess in Indonesian cuisine and globally-inspired flavours can be found on oneeighty’s casual, seafood-driven, and generously portioned menu. From Baby Back Ribs to Seared Tasmanian Salmon Poke Bowl, the menu caters to a myriad of palates and preferences.

To suit the elegant surrounding of the parlour, he creates a cornucopia of gourmet bites such as Mezze Platter, Potstickers, and Crispy Fried Calamari. “Our in-house guests are spoilt with dining and drinking options. From in-villa dining to afternoon tea at the cliff bar, they will eat and drink well during their stay. We also cater to each and every guest’s request, dietary or allergy preferences through their appointed butler,” adds the chef.

A renowned figure in Bali’s bar scene, Suwinda’s prowess with wine won him an award as Bali’s Best Sommelier in 2016. Having joined the edge since 2017, he oversees all of the outlets and makes sure everything is in perfect order. One of his touches can be seen on the parlour’s drink menu where craft cocktails such as Smoked Boulevardier or Coffee Negroni can be found. “We have an extensive whisky collection from the standard to top range like The Macallan 30 Years Old Highland Single Malt Scotch Whisky,” says Suwinda. Guests are also welcomed to smoke their cigars at the parlour.

Reservation is recommended. For reservation, book via https://parlourbali.com/