Flavours for the Soul

Flavours for the Soul


Four Seasons Resort Bali at Sayan puts a healthy spin on classic Indonesian with Sattvic-inspired vegetarian dishes.

Ubud has it all for wellness travellers: yoga, Balinese healers, meditation, breathwork practices, ceremonies, vegan restaurants, and countless spas. The enlightened offerings at Four Seasons Resort Bali at Sayan have long tapped into the world of wellbeing while also focusing deeply on authentic Balinese cultural experiences. And now the Resort unites these two priorities by releasing an Indonesian Sattvic menu at its treetop restaurant, Ayung Terrace.

Though rooted in Indian Ayurveda, the Sattvic diet has gained followers around the world who seek to increase sattva, which refers to consciousness or goodness. Light, seasonal and healthy, plus high in fibre, fresh vegetables, grains, and nuts, this ethos translates to balanced dishes that can promote mental clarity, increase longevity and boost immunity. Since launching a western-focused Sattvic soul food menu at Riverside restaurant in 2021, Executive Sous Chef Wayan Sutariawan became inspired to create an Indonesian version for Ayung Terrace, to cater for health-conscious guests craving local flavours while in Bali.

The new Indonesian-inspired menu comprises three starters and three mains, plus a dessert, all in alignment with Sattvic principles and the Resort’s wellness mission. Additionally, the low-fat offerings highlight an abundance of organically, locally farmed fruits and vegetables.

Medicinal turmeric features in the jamu granite dessert, while ginger and lime leaf add a delicious zing to the sambal-inspired tomato sauce that tops tender grilled king mushrooms, accompanied by crunchy rice crumble, in jamur panggang. Sweet and sour rujak is a cross between ceviche and Thai papaya salad, with cashews, tamarind and local herbs. Chef Suta’s tahu tek is a spin on the fried tofu street sold from street carts married with the beloved peanut sauce found on gado gado. There’s a tandoor-inspired spiced cauliflower and sesame paste–marinated tempe as well.

While the flavour profile of each is unique, the new dishes are all comforting, calming and undeniably satisfying. Naturally, the plating and presentation are photo worthy. The original western Sattvic menu is available at Riverside alongside the selection of international fare, and the Indonesian Sattvic menu is on offer at Ayung Terrace during lunch and dinner as an addition to the restaurant’s modern Indonesian fare.

Four Seasons Resort Bali at Sayan

Sayan, Ubud

Bali 80571, Indonesia

T: (+62) 361977577