Oliverra Tables Returns to Umana Bali with Chef Stéphane Simond

Following its well-received debut earlier this year, Oliverra Tables at Umana Bali, LXR Hotels & Resorts, returns this November with a new chapter that celebrates the art of culinary storytelling. Set against the dramatic cliffs of Ungasan, the second edition unfolds at Oliverra, the resort’s signature Mediterranean restaurant, where the soul of the French Riviera meets the rhythm of the Mediterranean coast. This time, the spotlight shines on Chef Stéphane Simond, a French talent acclaimed for his refined approach to modern cuisine, who joins forces with Chef Angga Suarthama and the Oliverra culinary team for an exclusive six-course pairing dinner on Friday, 14 November 2025.

Chef Stéphane Simond joins forces with Chef Angga Suarthama for the next chapter of Oliverra Tables

As the evening begins on Oliverra Deck, guests are invited to sip curated cocktails and savour light aperitivo while the sun sets over the horizon. Inside the restaurant, an intimate dining room glows with soft light as the first course arrives – each dish a reflection of collaboration, memory, and craftsmanship. “Oliverra Tables is our way of bringing creative voices into one kitchen,” shares Ngurah Putra, Executive Chef at Umana Bali. “Each edition is about more than flavour; it’s about connection, conversation, and craft. With Chef Stéphane, we’re exploring how French refinement and Mediterranean generosity can find harmony here on the cliffs of Ungasan.”

The menu celebrates a thoughtful blend of French elegance and Mediterranean heart, elevated by the island’s local ingredients and spirit

The menu celebrates a thoughtful blend of French elegance and Mediterranean heart, elevated by the island’s local ingredients and spirit. Highlights include Monegasque Blue Fin Tuna Belly with saffron aioli and Mediterranean anchovies, Spiedini di Calamari with cuttlefish, harissa, and ginger flower butter, and Fiore di Carciofi with yabbies kofta and arugula mint pesto. Each course deepens the dialogue between the chefs’ culinary philosophies – tradition meeting innovation, simplicity meeting precision. The experience crescendos with Wagyu Mille-Feuille layered with foie gras terrine and yuzu meat reduction, and a delicate Citrus & Hazelnut Brioche Tart crowned with lavender ice cream.

Chef Stéphane Simond and Chef Angga Suarthama

“For me, cooking is a conversation between memory and creation,” says Chef Stéphane Simond. “Working with the Oliverra team has been inspiring; together we’ve created a menu that’s expressive, honest, and filled with the warmth that defines great food and hospitality.” Throughout the evening, a live violinist lends an emotive backdrop, weaving music into the sensory rhythm of the dinner – an invitation to linger and connect.

The one-night-only event invites diners to immerse themselves in a story of flavour, craftsmanship, and connection

The six-course menu is priced at IDR 1,700,000++ per person, with an optional wine-paired experience at IDR 2,500,000++ per person, inclusive of aperitivo at Oliverra Deck. Beginning at 6pm, this one-night-only event invites diners to immerse themselves in a story of flavour, craftsmanship, and connection.

For more information and reservations, visit this link or contact Oliverra on WhatsApp +62 81138317935.