Waatu: The Ungasan Clifftop Resort’s New Wood-Fired Eatery

Steeped in the locality and respect for fire-cooked sustenance, Waatu rises amid the windswept cliffs in Uluwatu within The Ungasan Clifftop Resort grounds. Warm, inviting lighting and simple decors create a relaxed and intimate ambience in this casual eatery. However, the food is anything but simple. Layers of taste explode from each dish, thanks to the open-fire cooking method and fresh, seasonal produce. Dining at Waatu is a true feast for the senses.

Rugged yet refined, Waatu boasts a tasteful dining ambience

Taking its name from the very cliff it perches upon, Waatu means “stone” in Balinese language, the restaurant’s appreciation for its surroundings extends to its very concept. Drawing inspiration from the local people, their connections, and the bounty of the region’s produce, the restaurant lets the locality shine through in every aspect.

The dishes at Waatu are cooked in an open-fire oven

This recently unveiled eatery is an elevated casual dining spot with the acclaimed chef James Viles helming the kitchen. The Australian culinary talent works alongside his long-time colleague, executive chef Andy Photiou. Chefs James Viles and Andy Photiou boast extensive experience, consistently delivering high-quality dining experiences and garnering numerous accolades for the establishments they have graced. With their mastery of fire, these chefs promise a one-of-a-kind, fire-kissed fare only found in their new culinary den.

Smoky delights with rich flavours await in Waatu

A diverse menu emerges from their coal-fired kitchen. A symphony of flavours where highlights such as folded mortadella flatbreads, succulent yakitori skewers, and decadent pork and scallop fried rice all take centre stage. Each dish features regeneratively harvested produce, imbued with the distinctive smokiness of the fire-cooking method.

Selection of yakitori skewers, or known as ‘things on sticks’

Waatu’s director of food and beverage, Tia Evans-Dunne, spearheads culinary excellence and environmental responsibility. Her passion for sustainability shines through in Waatu’s commitment to fire-based cooking, with zero gas and electricity use. This philosophy extends to the menu, featuring local, seasonal, and native ingredients, reducing food miles, and showcasing the region’s bounty.

The kitchen utilises locally sourced ingredients to minimise food miles

The director’s dedication extends beyond the plate. With expertise in crafting exceptional guest experiences and fostering a positive team environment, she has played a pivotal role in earning and maintaining Sydney Morning Herald Chef’s Hats at esteemed establishments like The Dining Room at Park Hyatt Sydney and Restaurant Amara at Spicers Sangoma Retreat.

The refreshing, citrusy gin Mega Mendung

Savouring the succulent dishes here is not complete without a tipple or two. Fortunately, the cocktails are just as enticing thanks to bartender Putu Wirawan, who has curated a creative cocktail menu. Picture the smoky Baraa, a captivating blend of espadin mezcal, rosso vermouth, Campari, and amaro. Or perhaps the citrusy twist of the Mega Mendung, where gin neptunia mingles with dry vermouth, yuzu, and a touch of ponzu.

The street treat-inspired cocktail, Daluman

The bartender’s creativity extends beyond classic cocktails, too. The Daluman, a whimsical concoction of coconut milk, organic jelly grass, toasty coconut sorbet, and palm syrup, reimagines a beloved street treat in a delightful glass. Each sip is a journey, perfectly complementing the culinary adventure at Waatu, the newest eatery at The Ungasan Clifftop Resort.

For more information and reservations, email eat@waatubali.com or visit waatubali.com