Visually breathtaking and serving utterly delicious food, AKASA at Jumeirah Bali encompasses everything you want from quality dining out.
The stunning resort Jumeirah Bali has been keeping followers on their toes with alluring updates, from the resort’s opening to its outstandingly luxurious Talise Spa. The latest addition from the resort, AKASA restaurant, has also created quite the buzz, serving premium flame-grilled delicacies elevated with Asian twists.
Before diving deep into the premium wood-fired dining delights offered at AKASA, you might want to indulge in the restaurant’s unparalleled location and ambience. Perched on the resort’s elevated beachfront corner, the restaurant is framed by end-to-end floor-to-ceiling windows, allowing unobstructed views of the majestic Indian Ocean and the lush resort and golf course inside.
Highlighting timeless sophistication with a touch of understated gold, the interior design is reminiscent of the stately banquet halls where royal Javanese families would entertain important guests. If you’re looking for a more laidback outdoor setting, the restaurant’s al fresco area is spacious and ambient – offering front-row seating to bask in the ocean view and the enchanting sunset hues over fire pit tables.
Helming AKASA’s culinary team is Chef Joan Achour, who brings along years of illustrious experience at Jumeirah Maldives, Jumeirah Mina A’Salam in Dubai and numerous fine restaurants in Europe. The menu highlights flame-grilled seafood and premium meats infused with Asian inspiration.
Inspired by the Balinese tradition of family-style meals, the menu is designed to be shared with a group of loved ones. Discerning diners can find Bali’s signature rich, smoky flavours, as well as taste references from Thai, Japanese and Korean cuisines. The grilled goodness is made with aromatic, wood-fired flames, utilising seasonal, local firewood to create appetising scents within the dishes.
The crudo selection is a good place to start, with the flame-grilled tuna tartare with Timut pepper and wood-fired flame. Tantalise the palate with a plate of grilled Jimbaran prawn, charcoal wagyu beef salad and fresh oysters. Continue with the robata selection, including salmon with miso and yuzu; chicken with fiery panca paste and burnt cumin; and seared teriyaki lamb.
From the sea, Joan crafts seafood dishes like giant blue river prawns with mango and passion fruit; whole scallop with red bean cream; and local seabass cooked in a banana leaf with freshly grated coconut, turmeric, mustard seed and lemongrass. Those with an appetite for premium meats will be happy to start with the corn-fed spring chicken marinated in organic chilli. Follow that with the wagyu tenderloin MB 8/9 with Chinese apple and truffle; tender lamb rack with yakiniku sauce; and premium T-bone and tomahawk steaks.
You can choose from the selection of sides and sauces to amp up your dish, or step it up a notch with the French tradition of customising your peppercorn sauce. The chef’s premium peppercorn selection includes citrusy Lampung pepper from Indonesia, Phu Quoc peppercorn from Vietnam, or Timut peppercorn from Nepal.
The dessert selection at AKASA deserves to be in the same league as the main dishes. Combining French techniques with local ingredients, the pandan crème brûlée with homemade kaya jam is stellar. A French toast and ice cream selection with unique flavours like ginger and sesame is also available.
For a no-fuss, comprehensive culinary journey through AKASA’s finest, opt for the Chef’s Table experience. The set menu celebrates local and international flavours, featuring seaweed foie gras, lobster ravioli, marble cod with seafood and more. Top it off with potent tipples from the resident mixologist or choose from the restaurant’s underground wine cellar.
AKASA
