Expectations may start to form as you make your way to CIRE at Alila Villas Uluwatu. Noise is almost imperceptible, save for the occasional rustling of tree leaves and the sloshing of ocean waves, which one can gaze at from almost any table thanks to an absence of walls. The alfresco dining space, an immaculately pristine blend of white tablecloths and different shades of warm beige, is aerated by ceiling fans and the salty sea breeze.
Altogether, the setup makes it easy to associate CIRE with another run-of-the-mill menu of Mediterranean cuisine. That wouldn’t be inaccurate before; even favourite remnants from the restaurant’s former life like the Angel Hair and Slow-Cooked Wagyu Short Rib endure as fixtures today. But, it has moved past the cliché and redefined its fare as Coastal Flavours, Refined.
Here, refined isn’t a mere buzzword used to classify the dining experience (though if one were to ask, it comfortably positions CIRE in between casual and fine dining). It extends to the meticulous process that shapes each dish, where every step is fine-tuned to maximise quality without sacrificing sustainable practices. One of the most apparent changes is the shift to local sources; Executive Chef I Kadek Sugiantara even personally visits the producers, farmers, and fishermen to witness firsthand how Indonesian resources and talent could yield results with international standards.
The burrata, for example, comes from GIOIA, an Italian-run cheesemaker in Bali that uses milk from grass-fed cows in Java. The kitchen even makes ricotta in-house, which can be found atop a bed of heirloom tomatoes from Puri Tomato, a women-run farm in Bangli, Tabanan. Even something as small as salt is given as much thought, originating from Natural Bali Kulkul Sea Salt, a producer based in Klungkung which empowers local women.
Still, CIRE’s coastal flavours wouldn’t be complete without its seafood offerings. Among the highlights is the Line-Caught of the Day, a fillet from local fisherman Pak Oka’s daily catch, marinated in vibrant herbs and grilled over charcoal. It’s served alongside the Puri Tomato heirloom tomatoes for a zesty tang, while a dollop of eggplant purée with a sprinkle of sumac powder adds an earthy, Middle Eastern touch.
If you’re visiting for dinner, don’t miss out on the Uluwatu Fisherman’s Stew, which are among the favourites carried over from the old menu. A medley of local reef fish, jumbo prawns, scallops, and octopus are simmered in a rich seafood broth, which has been infused with the floral and gently bitter bite of saffron to cut through the heaviness.
True to the Alila name, which means surprise in Sanskrit, this new culinary direction holds discoveries beyond what’s on the plate, extending to the stories behind them. Refined is translated as a philosophy that pays equal attention to sophisticated flavours and sustainability, especially with plans to cultivate the in-house Uma Bukit Farm for fresh produce and eggs. It’s not an indication of hubris, but rather honesty.
HIGHLIGHTS
- Heirloom from ‘Puri Tomato’, topped with house-made ricotta
- Line-Caught of the Day, which changes daily based on the daily catch of local fisherman Pak Oka
- Uluwatu Fisherman’s Stew, a dinnertime medley of hearty seafood
Exquisite Taste Volume 52
CIRE
at Alila Villas Uluwatu
Jalan Belimbing Sari, Uluwatu
Bali 80361, Indonesia
T: (+62) 3618482166
E: uluwatu@alilahotels.com
W: alilavillasuluwatubali.com
IG: @alilavillasuluwatu
