Situated at Jumeirah Bali, one of the best resorts on the island, AKASA Restaurants and Bar offers dreamy sunset vistas, flamed-grilled local delicacies infused with aromatic firewood, and premium dry-aged beef.
Perched on the topmost level of Jumeirah Bali, the signature restaurant AKASA places diners in the midst of nature, sea and sky with awe-inspiring views across the island’s gin-clear waters and romantic sunset panoramas. Inspired by the Majapahit era, the golden age of Java, the elegant venue invites guests to relax on the terrace over a sunset drink or the exquisite dishes from Chef de Cuisine of AKASA, Chef Joan Achour, a talented French chef who joined AKASA from Jumeirah Maldives and, prior to that, Jumeirah Mina A’Salam in Dubai, bringing with her years of experience working at the finest restaurants in Europe. Inside, guests will find a refined ambience evoking a stately banquet hall where a royal Javanese family would entertain an intimate group of friends amid the splendour and royal ceremony.
Starting on the 1st of February, AKASA Restaurants and Bar will open from 12PM until 11PM to cater the demand for a lunch dining experience. Aside from this, Chef Joan Achour, reintroduces Truffle Tenderloin as the main signature menu, which is a wagyu MB 9 served with golden pear pickles, drizzled with truffle sauce and top it off with katsuobushi flakes to give an umami flavor.
AKASA’s Asian fusion menu delights with rich, smoky flavours of Bali while referencing Thai, Japanese and Korean cuisines as well. By focusing on dishes that are perfect for sharing, Chef Joan pays tribute to Bali’s time-honoured tradition of serving family-style meals on large platters and inviting everyone to help themselves.
The recommended appetisers are flame-grilled tuna tartare with Timut pepper and Peruvian-style whitefish ceviche drizzled with Nikkei leche de tigre. To whet your appetites before the main course, you can begin with a plate of Jimbaran prawn salad; seabass roll and caviar, spicy Szechuan eggplant salad; or take their pick from the robata selection that includes kimchi tiger prawn; chicken with antichucos style and burnt cumin; and seared teriyaki wagyu beef.
Chef Joan’s mains are an inspired showcase of the bounty of the sea with hero dishes to include giant tiger prawns with ginger and chili sambal; Thai-style whole scallop; and local sea bass cooked in a banana leaf with coconut, lime, and lemongrass.
Steak lovers shouldn’t miss the chance to try AKASA’s outstanding dry-aged beef selection ranging from premium US and Australian cuts that are perfect for sharing to individually-portioned wagyu ribeye and tenderloin steaks, all aged for at least 25 days in a controlled, closely watched, refrigerated environment to increase the beef’s tenderness and flavour. Accompanying the steaks are BBQ, chimichurri and truffle teriyaki sauces, as well as a selection of premium peppercorn varietals, including citrusy Lampung pepper from Indonesia, Vietnam’s Phu Quoc peppercorns, Timut variety from Nepal, and others.
To end your meal, chocolate sphere is a must-have or if you opt for something different, try pandan crème brûlée.
The food menu is complemented by a vast wine selection from AKASA’s underground wine cellar accessible via a glass elevator. Besides, AKASA serves an extensive cocktail menu offering a nostalgic trip into a dreamlike Balinese landscape with concoctions inspired by the stories, characters, locations and history of the great Majapahit empire. Some of the selections are the tequila- based ‘The First King’; ‘Nusantara’, AKASA’s take on the classic espresso martini; and ‘Gajah Mada’, whiskey- and Campari-based aperitif.