Chef James Viles has thoughtfully crafted yet laid-back Waatu, a thoughtful eatery in Uluwatu inspired by local ingredients from the Indonesian archipelago. The food is cooked over coals, bringing a unique depth of flavour to each dish. The restaurant’s approach blends tradition with modernity, offering a distinctive dining experience that reflects the essence of Indonesia.

Cooking with coals at Waatu requires careful planning and skill. It enhances the ingredients’ natural flavours, connecting humans to their primal instincts and making dining at Waatu a truly immersive experience. Among the popular dishes is the Negima, a type of yakitori featuring marinated chicken thighs and young spring onions cooked over charcoal. This dish exemplifies the skill and patience required for cooking over coals, a primal technique that resonates deeply with our culinary roots.

360 Rooftop at Anantara Uluwatu Bali Resort offers a unique dining experience, combining stunning ocean views with a diverse menu of Indonesian specialities and western comfort foods. Starting each day with breakfast overlooking the waves sets a perfect tone, while dinner features a range of à la carte dishes from pasta and burgers to Indonesian delicacies like Balinese crispy duck, fresh seafood with sambal and braised baby pork ribs. The wine cellar offers a variety of bottles to complement any meal.

The lunch menu features a variety of options, including pasta dishes like Spaghetti Seafood Aglio Olio with prawn and squid, Ham and Mushroom Agnolotti, and Pumpkin Ravioli. Dinner at 360 Rooftop offers satays such as Sate Pusut Buleleng, Sate Ayam, Sate Plecing Sapi and Sate Campur. The “Bounty of the Ocean” section includes Cumi Manis, Pecatu Tuna Sambal Bongkot, Yuyu Kuah Kuning, and Udang Bakar Asam Manis.