Swim, savour and sip with a to-die-for view at Uluwatu darling oneeighty°.
Adine-and-drink journey in Bali is never complete without a hint of salty air, the sound
of waves and the crystal blue ocean in the background. With that in mind, the destination we’re going to talk about definitely serves the whole package. Perched 500ft above the Indian Ocean on the top of Uluwatu’s famously stunning cliffs is oneeighty° – part of Bali’s famed villa complex The edge, a sophisticated take on Bali’s signature beach culture. The bar-raising club wins big with its unrivalled landscape of cascading ponds leading to a dramatic glass-bottom infinity swimming pool, which – get this – extends five metres over the cliff edge.
An ideal tropical hangout, the expansive oneeighty° has the cliff-side VIP deck, the sand lounge, where the stylish clientele can enjoy the alluring sunbeds and tables at the enclosed bar as they strut their stuff and kick back. Of course, as the name suggests, guests will be able to enjoy an unobstructed 180° view of the seemingly infinite sea. By day, it’s a paradise on earth out of your wildest tropical daydreams. By evening, the venue resembles a serene oasis, with curated chill-out tunes wafting through the breezy air, fire pits and lit up coconut palms completing the vibe.
Talented Balinese Executive Chef Nyoman Suasa – previously sous chef at The Beverly Wilshire on Rodeo Drive, Los Angeles – leads the culinary team, offering an extensive menu to satiate your hunger and cravings. The small plate selection is a perfectly refreshing companion for your pool time, with highlights including the soft shell crab with jicama, pineapple, cucumber, coriander and sweet chilli, scallop and prawn fritters with pork crackling and lime mayo, oysters Rockefeller with herbs, butter, capers and absinthe, and the roast duck and scallop bao.
The health conscious can check out the salad selection with the classic array of Caesar salad, niçoise salad, prawn cocktails and more. For those with a penchant for authentic Indonesian food, warung-style, the warung selection is the way to go, offering nasi or mie goreng nelayan with fresh seafood, Lombok-style bebek taliwang, mie ayam Jakarta and cap cay.
For something heartier, the pasta section never disappoints, in addition to the mouth-watering burger and sandwich selection. Of course it’s not a summer festivity without pizzas and barbequed and fried selections, before shifting the note to something sweeter with the desserts.
The dishes are also served with a playful, cheeky presentation. Like the canned tuna that comes in a classic tuna tin, and the Korean fried chicken that pays homage to a famous fried chicken brand.
Prominent sommelier in Bali, Nyoman Suwinda Yasa, mans the bar and is all amped up to quench your thirst. The beverage front offers a wide array of potent cocktails, along with a Wine Spectator Award-winning list.
A day (or an evening) at oneeighty° is more than just having a meal, it’s about the whole experience. And, a little note for the eager diners out there, the complex will also welcome the upcoming Atas, a modern Indonesian restaurant, soon!
Yellow Fin Tuna Ceviche
Ingredients
- 100g yellow fin tuna, sashimi quality
- 30ml coconut milk
- 10g chopped shallot
- 5g chopped red chilli
- 1g chopped hot chilli
- 1g chopped kaffir lime leaf
- 1g chopped lemon basil
- 2g grated fresh coconut
- 2 tbsp cold-pressed virgin coconut oil
- 1 Bali lime
- ½ tbsp lime juice
- ¼ tbsp fish gravy
- ½ tbsp sugar
- 3g peanuts, fried and rough chopped
- 3 heart flowers/apple blossoms
- 2 snow pea shoots
Method
- Dice the fresh tuna and marinate with lime juice, Bali lime and fish gravy. Set aside.
- Combine the other ingredients in a bowl, mix well and add fresh grated coconut, sugar and cold-pressed virgin coconut oil.
- Mix tuna with other ingredients and check seasoning.
- Arrange in a food-grade can.
- Garnish with Bali lime, lemon basil leaf, heart flower and snow pea shoots.
- Sprinkle with fried peanuts and serve cold.
oneeighty°
The edge
Jalan Pura Goa Lempeh, Pecatu
Bali 80364, Indonesia
T: (+62) 3618470700
