Home to one of the newest Sunday brunches in Bali, Uma Cucina at Uma by COMO has quickly become the go-to spot for Ubud’s gourmands to wine and dine on a Sunday afternoon. With a menu that’s strong on fresh, locally sourced produce, seasonal vegetables, slow-cooked meats and the authentic flavours of Italy, with, of course, countless glasses of Prosecco to wash it all down, this latest brunching affair has caused quite a stir. And rightly so.
Unlike the many buffet brunches on the island, Uma Cucina opts for an à la carte-style set-up for ultimate freshness. The menu is separated into six key segments, ranging from raw and cured starters and antipasti, to brick-oven pizzas, grilled seafood and ever-tempting desserts.
In true Italian style, the brunch is both casual and bountiful, perched on the second floor of an open-air terrace with bright orange sofas and squishy cushions to sprawl across. Surrounded by greenery and utterly al fresco, the dining room radiates an exotic island feel, complete with dark wood furnishings and an alang-alang thatched roof.
As the brunching commences, this breezy open space begins to teem with life, vivified by colourful plates that parade through the dining room one after the other, each one richer and more vibrant than the next. The yellow fin tuna crudo comes bursting with complex flavours, textures and ingredients, with delicate slices of tuna both piquant and light, zested up with shaved fennel, green olives and a hint of lemon and chilli.
A true stand-out and one of the best versions we’ve tasted in Bali, a soft mound of burrata is impossibly creamy and fluffy on the inside, encased by its tender outer layer that’s firm to the touch, just as it should be. It’s then colourfully cradled by a salad of red and yellow tomatoes, a few sprigs of basil and a scattering of olives and capers. Italian authenticity at its best.
As the menu progresses, heartier dishes come in the form of Pappardelle meatballs with organic free-range pork, penne ricci with broccoli, cauliflower, anchovies and a sprinkling of pangrattato for a light crunch in each bite, and brick-oven pizzas – thinly crusted, of course – so tasty that they call for seconds.
Unsurprisingly so, the desserts are no less impressive. The lemon tart is tangy and smooth, whilst the granita that comes with three different flavours (watermelon, crushed strawberries or cucumber) and mini gelato cones round off this Italian indulgence in the most perfectly Italian way.
Favourite Feature:
As part of the brunch beverage package, Uma Cucina’s cocktail menu is one of the most extensive on the island, weaving together classic Italian influences with distinctive Balinese flavours.
(www.comohotels.com/umaubud/dining)
