Located at Jumeirah Bali, AKASA offer Asian fusion dishes created by Chef Joan. Inspired by the Majapahit era, the golden age of Java, the elegant restaurant invites guests to relax over lunch in the sun or an alfresco moonlit dinner to make the most of Bali’s balmy climate. Inside, the chic décor evokes a stately banquet hall where a royal Javanese family would entertain an intimate group of friends amid the splendour and royal ceremony.
One of the must-try main dishes for meat lovers is Yakiniku Lamb Rack, tender juice lamb cooked in yakiniku sauce. Other mains that you can taste are Wagyu Tenderloin MB 8/9, and Corn-Fed Spring Chicken. Following a French tradition, guests can customise their peppercorn sauce by perusing a chef’s selection of premium peppercorn varietals, including citrusy Lampung pepper from Indonesia, Vietnam’s Phu Quoc peppercorns, and Timut variety from Nepal.
The food menu is complemented by a comprehensive cocktail list from a resident mixologist and a vast wine selection from AKASA’s underground wine cellar accessible via a glass elevator.
AKASA at Jumeirah Bali is open from Tuesday to Sunday from 17.00 to 23.00.
For more information and to make a reservation, please visit www.jumeirahbali.com