Culinary connoisseurs with a fondness for flamed-grilled creations can savour exquisite cliffside dining at AKASA Restaurant, Jumeirah Bali’s signature venue specialising in fire-touched local favourites infused with aromatic firewood and premium dry-aged beef.
Perched on the uppermost level of Jumeirah Bali, AKASA Restaurant welcomes diners to its striking venue where the sky meets the sea, boasting a picturesque vista overlooking the island’s sparkling azure waters and dreamy sunset panoramas.
Drawing inspiration from the golden age of the Javanese Majapahit era, the sophisticated restaurant encourages patrons to unwind on the terrace to enjoy the most of Bali’s balmy climate over sunset refreshments or revel in the exceptional dishes prepared by AKASA’s talented French-born Chef Joan Achour, who brings with her experience working at the best restaurants in Europe, with previous posts at Jumeirah Maldives and Jumeirah Mina A’Salam in Dubai. Walking inside, the stylish décor echoes an imperial banquet of the past where the royal Javanese family would entertain a close group of friends amidst the grandeur of a royal ceremony.
Presenting a refined Asian fusion menu, AKASA’s culinary offerings have been meticulously curated by Chef Joan highlighting the rich and smoky flavours of Bali, while also referencing Thai, Japanese and Korean cuisines. The dishes pay homage to Bali’s long-standing tradition of serving family-style meals on large platters, focusing on offerings perfect for sharing.
Kicking off with a crudo selection that comprises flame-grilled tuna tartare with Timut pepper and Peruvian-style whitefish ceviche drizzled with Nikkei leche de tigre, Chef Joan’s menu is concurrently a tribute to the nourishing dishes of Bali-cooked over an aromatic, wood-fire flame that incorporates seasonal local produce sourced across the archipelago.
To entice guests’ appetites before the main attraction, guests can start off with a plate of grilled Jimbaran prawn; lobster with lemongrass, kaffir, ginger and wasabi mayo; fresh oysters; or choose from the robata varieties such as kimchi prawn; chicken with fiery panca paste and burnt cumin; and seared teriyaki lamb. The main courses are an inspired display of the abundant offerings of the sea with staple dishes including giant tiger prawns with Thai-style sambal; whole scallop with red bean cream; and local sea bass cooked in banana leaf with grated coconut, turmeric, mustard seed and lemongrass.
Designed for the carnivores, AKASA’s exquisite dry-aged beef collection range from premium US and Australian tomahawk and wagyu T-bone cuts perfect for sharing to individually portioned wagyu ribeye and tenderloin steaks – all aged for a minimum of 25 days in a controlled, closely watched, refrigerated environment to enhance the beef’s tenderness and flavour. Complementing the meats are barbecue, chimichurri and truffle teriyaki sauces, alongside an array of premium peppercorn varietals such as citrusy Lampung pepper from Indonesia, Vietnam’s Phu Quoc peppercorns, Timut variety from Nepal, and more.
The desserts are also something to look forward to, offering mouthwatering creations such as Pandan crème brûlée with homemade kaya jam that perfectly marries French cooking methods with local ingredients, as well as Manjari namelaka chocolate sphere with raspberry compote and raspberry lime sorbet, and a wide range of ice cream flavours ranging from chocolate and vanilla to ginger and sesame.
To complement guests’ extensive dining experience, AKASA spoils diners with a comprehensive cocktail list from the resident mixologist featuring nostalgic concoctions inspired by the stories, characters, locations and history of the grand Majapahit Empire. These include ‘The First King’, a tequila-based tropical cocktail flavoured with pineapple, peach and cinnamon inspired by the legend of Ken Arok, the founding king of Majapahit; while ‘Nusantara’ is AKASA’s interpretation of a classic espresso martini, featuring a zesty mandarin aroma, tropical pineapple and earthy coffee, named after the ancient Javanese term that refers to the territories belonging to the Majapahit Empire; while the whisky and Campari-based ‘Gajah Mada’, features a delicious and bitter flavour, inspired by the 14th-century military leader and national hero credited for unifying the entire archipelago.
Additionally, guests can savour the impressive wine collection from AKASA’s underground wine cellar accessible via a glass elevator, while guests will be entertained with daily live music programming curated by the musicologist.
AKASA is open daily from sunset until 11pm.
For more information or reservations, please email jbafbreservations@jumeirah.com or visit akasarestaurant.com
AKASA at Jumeirah Bali
Kawasan Pecatu Indah Resort, Jl. Raya Uluwatu, Pecatu
+62 811 3891 1620
jbafbreservations@jumeirah.com
akasarestaurant.com
