SIWA Clubhouse is a two-story pool club perched on the highest peak of South Lombok, with unrivalled views of the picturesque coastline below. Open for breakfast, lunch, and dinner (as well as drinks), seven days a week, SIWA is an ode to the finer things in life. A representative explains: “Siwak in the local Sasak dialogue is the number 9 and we liked the idea of being up on cloud 9. It also has several other meanings in the archipelago and it seemed to fit.” The food and drink offered to match this celebration of luxury.”
The F&B team is led by Scotland’s Steven Todd as SIWA’s Director of Culinary, who is supported by Chef Alit Wilantara. The duo has curated SIWA’s menu, which is focused around the fire, with fare influenced by global flavors, from the likes of the Mediterranean and the Middle East. Fresh produce is paramount to the dishes, with ingredients sourced from local farmers in both Lombok and neighbouring Bali, from fish to fruit.
As for the food itself, plates are designed to share family-style, ranging from salted snapper croquettes, with shaved parmesan, and lemon aioli to start to charred barramundi, burnt eggplant, laksa curry, freshly picked herbs, lemon, and 42-day dry-aged sous-vide Nebraska Tomahawk, served with Bordelaise jus, house salad, salt-baked garlic potato, café de Paris cream, and focaccia for mains. Not forgetting about dessert, which includes the decadent chocolate ganache tart with chocolate crumb, salted caramel gel, and vanilla ice cream. Partner your meal with one of the internationally sourced wines available, and creative cocktails, including the ever-popular Aperol spritz.
SIWA Clubhouse is a destination so beautiful that you won’t want to leave, but from early next year, you won’t have to, when a series of opulent cliff villas will be introduced for both short stays and sales in January. The private estate consists of a cluster of one-bedroom rooms, some with a private pool, two-bedroom family suites, and two-bedroom pool villas.