Perched atop Uluwatu’s majestic cliffs, this villa-exclusive enclave begins 2025 with a flourish, unveiling new culinary offerings to enhance the property’s impressive dining repertoire. Opened in 2023 as the latest addition to the resort’s gastronomic destinations, The parlour at The edge continues to delight guests with its curated selection of sushi and dim sum, available by the end of the month.
Designed as the ideal spot for an aperitif, digestif, or a brief escape between indulgences, The parlour exudes sophistication with its velvety sapphire colour palette and elegant décor. The lounge features seating arrangements that boast picturesque views of the pool and ocean alongside a charming booth with plush chairs perfect for larger groups.
Led by chef Nyoman Suasa, the kitchen delivers an array of flavourful bites and hearty meals, masterfully blending Indonesian and global cuisines. From well-portioned dishes like the Seared Tasmanian Salmon Poke Bowl to gourmet bites like Mezze Platter and Crispy Fried Calamari, the chef and his team showcase their refined culinary artistry in every offering.
Adding to the experience, guests can dine with ease, as dishes can be customised upon request to suit individual dietary preferences, ensuring a personalised and enjoyable meal.
Following the Lunar New Year celebrations, The parlour introduces a delightful assortment of fresh sushi and warm dim sum to its menu. Staying true to authentic Japanese flavours, the sushi offerings include Unagi Nigiri, Salmon Nigiri, and Octopus Sushi Roll, with options like Vegetable Sushi Roll and Edamame providing excellent vegetarian choices.
In the steamed delights section, the new menu features an array of favourites such as Chicken and Mushroom Siu Mai, Pork and Fried Garlic Dim Sum, and Nori Dim Sum. For a unique twist, try the Bao Salted Egg or Vegetable Bao, each delivering a burst of flavour in every bite.
Additionally, gourmet selections elevate the experience, including Kristal Caviar by Kaviari Paris, served with blinis, egg, onion, sour cream, and toasted brioche. For lighter alternatives, the Spicy Roasted Nuts & Crackers or a Mix of Snacks provide an equally enjoyable indulgence.
While indulging in the new sushi and dim sum menu, guests are invited to enhance their experience with craft cocktails and premium spirits, showcasing the expertise of The edge’s F&B Manager, Nyoman Suwinda. Signature creations like the Smoked Boulevardier and Coffee Negroni highlight his flair for mixology. Alternatively, explore the curated wine collection featuring treasures such as The Macallan 30 Years Old Highland Single Malt Scotch Whisky.
Starting 31 January, guests of The edge and diners alike can savour the new sushi and dim sum offerings at The parlour. Open daily from 11am to 9pm, The parlour awaits those needing a short indulgent escape.
For more information and reservations, WhatsApp +62 821 4463 2077 or visit parlourbali.com/contact
