What to Expect

Closing night of the Ubud Food Festival. Where it all began.

On the terrace, the valley drops into darkness. Inside, the room glows indigo, but no one’s here for that. This night belongs to the grill, lit and pulling under the night sky.

One night only. Kadek Budiantara of Yuki meets Made Suryana of Indus. Japanese restraint meets the depth of Balinese cooking.
From Indus: slow-cooked duck, pork belly in Balinese spices, freshly ground sambals that hit hard, roasted coconut greens, heritage rice. From Yuki: clean, sharp, stripped back. Sashimi with yuzu and fresh wasabi. Scallops edged with umami and heat. Nori, ponzu, chilli. A sando to finish.

From the Indus and Yuki bar, cocktails built on tropical fruits and arak, cut with citrus. To finish, Indus keeps it classic. Its iconic chocolate mousse, made from Bali highland cacao.

An homage to Bali. A nod to Asia.
Full moon overhead.
Last night of the festival.
This is where it ends.

À la carte, and purchases can be made directly on-site.