Unveiling the gastronomic journey of Waatu in Uluwatu

Experience Waatu in Uluwatu, Bali, for yakitori, open-flame cooking, and creative cocktails with breathtaking cliffside views. Visit Waatu’s website for more info.Interior view of Waatu in Uluwatu

Interior view and dining table of Waatu in Uluwatu

Uluwatu’s newest hangout spot swings-open its doors this July! Perched on the dramatic cliffside, Waatu flaunts panoramic lawn spaces and infinity-edge cliff views that stretch towards the horizon of the Indian Ocean.

Yakitori dishes on the grill by Waatu Uluwatu

Inspired by the search for flavour, Waatu was born! Offering a relaxed yakitori and open-flame grill experience in Uluwatu, Bali, its name (translating to ‘stone’) mirrors its gorgeous Ungasan location amidst striking limestone walls. This new dining concept is the sister brand of Sundays Beach Club, and the brainchild of award-winning Australian Chef James Viles.

A dish served by Waatu Uluwatu

Swerving away from the traditional restaurant experience, Waatu prioritises people and connection, local ingredients and the inherent freshness nature provides. Waatu also highlights the concept of smart cooking, using regeneratively harvested and sustainable produce. 

Prepare to taste distinctly cooked dishes using time-honoured indigenous methods, over charcoal fires, without a trace of gas or electricity! Waatu also uses handpicked lychee and coffee timber sourced from all around Bali, infusing each bite with its unique layers of flavour.

Wood fire open in Waatu

This new Uluwatu restaurant features perfect-for-sharing seasonal menus. Its offerings range from folded mortadella flatbread blistered in the woodfired oven, selections of yakitori – referred to as ‘things on sticks’, and pork & scallop fried rice, to the most delicate greens.

Cocktail by Waatu in Uluwatu

Liquid magician, bartender and host Putu Wirawan complements the mouthwatering dishes, with his imaginative cocktail & mocktail selections. Try Baraa, a smoky concoction that presents the bold mix of Mescal Espadin alongside Vermouth di Torino, Campari and Amaro. Meanwhile, Mega Mendung, is a gin-based drink inspired by Cirebon’s Mega Mendung Batik, decorated with a playful cloud-shaped garnish. Finally, the mixologist reimagines Daluman, an Indonesian street favourite made with grass jelly, coconut milk and sweet palm sugar, transforming it into a refreshing cocktail.

Cocktail menu by Waatu in Uluwatu

Waatu’s kitchen welcomes Executive Chef Andy Photiou, a long-time collaborator with James Viles since the early Biota days. Andy’s expertise at cooking with coals will enrich the dining experience, engaging all six senses from the moment you step into the venue.

Adding to the atmosphere at Waatu is Director of Food & Beverage Tia Evans-Dunne.

Interior view of Waatu in Uluwatu

Known for creating exceptional guest experiences and a positive, professional environment for her team, Tia has helped earn Sydney Morning Herald Chef’s Hats at venues like The Dining Room in Park Hyatt Sydney and Restaurant Amara in Spicers Sangoma Retreat. Her passion for sustainability drives her to work with teams that champion local, seasonal and native ingredients, minimising food miles.

Gather your crew now, and come and experience Waatu’s laid-back flavour adventure for yourselves!

For more information, visit Waatu’s official website and social media page.

Waatu Bali

Address: Jl. Pantai Selatan Gau, Ungasan, Badung 80361, Bali

Instagram: @waatu.bali

Tel: +62 811 38306286

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