THE FLAVOURS OF A DESTINATION: IMMERSE IN THE CULINARY SOUL OF BALI WITH FOUR SEASONS
Two Wine Spectator Awards of Excellence are just the start of a delicious selection of gastronomic highlights served up by Four Seasons Resorts Bali this summer.
Both Sundara at Four Seasons Resort Jimbaran Bay and Ayung Terrace at Four Seasons Resort Sayan have been recognised for their outstanding assortment of quality wines and spotlight on Balinese wines and artisan winemakers. Add new Love at the Beach Sunday Brunches, revamped Mediterranean “high-end bistronomy” jungle dining, sustainably crafted cocktails and masterful mixology classes, and the scene is set for a summer of tantalising experiences that truly capture the culinary soul of Bali.
Raise A Glass to Award-Winning Balinese Vision
Sundara at Four Seasons Resort Jimbaran Bay caught the eye of the 2024 Wine Spectator judges with its 250-label wine list; impressive onsite cellar; selections that journey through renowned global wine producing regions, and proud presentation of Balinese bottlings such as Isola Rosso Raw from syrah and malvasia nera grapes grown on the northern Buleleng coast.
Equally noted for its culturally cohesive dining and drinking experience, Ayung Terrace at Four Seasons Resort Sayan was recognised for shining a light on Bali’s new wine culture alongside the refined energy of modern Indonesian cookery. Curated by Balinese Beverage Manager I Made Adi Wirawan, Ayung Terrace’s wine list includes Bali’s unique Cuvee Sababay made from chardonnay grapes in the high-altitude prefecture of Kintamani. Global premium pours include Sassicaia and William Fèvre’s Grand Cru Chablis, expertly served using the Coravin system.
New Foodie Immersions
The Wine Spectator awards come hot on the heels of Sundara’s design restyle, which echoes the endless ocean horizon through its linear playfulness. Also setting hearts aflutter at Sundara this summer is the new Love at the Beach Sunday Brunch: a celebration of the haute-cuisine-meets-Jimbaran-BBQ gastronomy of Chef de Cuisine David Gavin. Barbecued octopus, grilled prawns and wagyu flank steak add smokin’ hot deliciousness to the cool beachside vibe and equally chilled seafood platters and coconut crab salad highlights. Also on the new brunch menu are swims in the 57-metre (190 foot) beachfront pool, and complimentary non-motorised water sports experiences (bookable in advance through the Resort’s Coconut Grove).
Across at Four Seasons Resort Sayan, the newly relaunched Riverside restaurant offers artful al fresco dining experiences that channel an era when ingredients and ideas flowed freely along maritime trade routes. Showcasing the expansive culinary repertoire of Balinese Head Chef Wayan (Suta) Sutariawan, the river’s edge gem serves up high-end bistronomy ’that pays tribute to the laidback warmth of the Mediterranean and the culinary treasures of Italy, Spain, France, Lebanon and Greece.
Masterful Mixology
The award-winning TELU bar at Four Seasons Jimbaran Bay continues to push the boundaries of modern mixology this summer with the launch of two new concoctions created solely from ingredients grown onsite and homegrown local spirits. The brainchild of visionary Bar Manager Jan Jurecka, the pandan-inspired Kolak Pisang features pandan, Indonesian Nusa Cana Tropica Rum, coconut and banana peel. Equally intriguing is Jurecka’s deep-blue sweet and sour Ocean Guardian: an intriguing blend of blue spirulina algae, house-made Kaliandra mead, lemon and local Palwana arak. Proceeds from both zero-waste cocktails support the coral reef restoration work of local community charity, Ocean Gardener.
Lifting spirits in a similarly earth-friendly way, Mixology Masterclasses at Sokasi at Four Seasons Resort Sayan toast farm-to-glass drinking. Overlooking a vibrant tableau of rainforest, paddy fields and vegetable gardens, the Resort uses homegrown fruits, botanicals and herbs from its onsite gardens and neighbouring producers to establish a genuine connection between cocktails and their source. Masterclasses share the secrets of the bar’s signature cocktails, enhanced by spirits aged in indigenous teak barrels and terracotta casks made by local artisans.