Oliverra, the signature Mediterranean restaurant and bar at Umana Bali, LXR Hotels & Resorts, is introducing a new reason to linger over the weekend with Sunday at Oliverra, a collaborative brunch series designed to bring fresh creative perspectives to its established Mediterranean Sunday Brunch. Set atop Ungasan’s limestone cliffs, overlooking the Indian Ocean, the experience combines generous dining, crafted cocktails and a relaxed afternoon atmosphere.
Launching on Sunday, 18 October 2026, the series will welcome guest chefs, mixologists, winemakers and selected lifestyle creatives, each bringing their own perspective to Oliverra’s Mediterranean table. The first edition features Dré Masso, an internationally acclaimed mixologist whose career spans more than three decades across London and Asia, alongside a longstanding connection to Indonesia.
For the inaugural gathering, Masso will present three signature cocktails that reflect his international experience and appreciation for regional flavours. Needle Drop Daiquiri, originally created for the opening of Blue Note Jazz Club London, combines Nusa Caña Tropical and Coconut Rums with clear citrus notes and fresh rosemary. Indo Punch draws on the region’s rum heritage, bringing together Nusa Caña, dark and spiced rums, Batavian Arrack, pressed pineapple, fresh lemon and nutmeg. Completing the selection, Bali Coffee layers Nusa Caña Coffee Rum with Licor 43, espresso and dark chocolate notes.
Masso is a global advocate for Nusa Caña Rum and co-creator of Nusa Caña Coconut Rum, having previously led beverage programmes for Potato Head. In 2025, he received the Best International Brand Ambassador award at the Spirited Awards during Tales of the Cocktail in New Orleans. His appearance sets the tone for Sunday at Oliverra, where established culinary traditions meet the distinctive interpretations of invited creatives.
The cocktails accompany Oliverra’s Mediterranean Sunday Brunch, which centres on seafood, antipasti, handmade pasta and risotto, followed by dishes prepared over the Josper grill and wood fire. Designed for sharing and leisurely dining, the menu brings together premium ingredients and expressive cooking against the restaurant’s dramatic clifftop setting.
Highlights include a Cold Seafood Platter featuring river prawns, fresh oysters, Papua crab, coconut-cured seabream, yellowfin tuna and caviar. The Hamachi Crudo pairs the fish with fennel, mullet roe and kaffir lime, while the Seafood Risotto brings together grilled river prawns and a shellfish base. From the Josper grill, octopus is served with kale, smoked eggplant and beet foam, while the Wagyu Tokusen Striploin M5 arrives with potato espuma and red wine jus. Artisan cheeses, including locally produced selections, and miniature creations from the pastry kitchen round out the experience.
“Sunday at Oliverra gives us a way to keep the brunch evolving while staying true to what guests already come here for: generous food, an easy pace and a strong sense of place,” says Nicolas Kassab, general manager of Umana Bali, LXR Hotels & Resorts. He adds that Masso’s international outlook and close connection to Indonesia make him a natural choice for the series’ first collaboration.
With Sunday at Oliverra, the resort introduces a format that builds on the restaurant’s existing brunch while creating space for new ideas and collaborations. The emphasis remains on good food, thoughtful drinks and unhurried afternoons, with each edition offering a different creative perspective on the Mediterranean dining experience.
Sunday at Oliverra with Dré Masso takes place on 18 October 2026, from 11am to 3pm, at Oliverra, Umana Bali, LXR Hotels & Resorts. The experience is priced at IDR 950,000++ per person, inclusive of the Mediterranean Sunday Brunch and one signature cocktail by Dré Masso. Advance reservations are recommended.
For reservations, visit Umana Bali’s official website, contact Oliverra via WhatsApp at +62 81138317935, or email DPSOL_FB@Hilton.com.
