Perched within The Ungasan Clifftop Resort, waatu is redefining its dining experience with an exciting new monthly lineup that celebrates bold flavours, expert craftsmanship and the timeless allure of wood-fired cooking.
At the heart of waatu’s philosophy is the belief that fire enhances flavour in ways no other technique can. Every dish is infused with the essence of the open flame, from perfectly charred meats to delicately smoked seafood and even desserts that carry a subtle hint of fire. Now, the experience is set to become even more dynamic with a rotating calendar of events that brings together exceptional food, innovative cocktails and a lively atmosphere.
For cocktail enthusiasts, Liquid Legends offers a unique chance to explore global beverage cultures. Each month, for one week, waatu’s talented bartenders will highlight a different country’s signature drinks, crafting an inspired menu that reflects the distinctive flavours and traditions of each region. Whether you prefer a refreshing natural wine, a perfectly balanced Negroni or a bold new creation with a waatu twist, this series invites guests on a worldwide tasting journey, one sip at a time.
Meanwhile, Yakitori Night with James Viles offers a fresh take on casual dining. Held once a month, this evening is dedicated to the art of Japanese skewered grilling. Guests can savour expertly charred bites in a relaxed setting during this lively, interactive event. For those who appreciate the deep, smoky richness of slow-cooked dishes, Up in Smoke Night is a must-experience. Executive Chef Andy Photiou, celebrated for his expertise in wood-fired cooking, has put together a menu that showcases the beauty of smoke-infused cuisine. Featuring an array of meats, seafood and other wood-kissed delights, this event celebrates the slow-and-low cooking method that unlocks profound and complex flavours.
Exquisite Taste Volume 47
waatu
at The Ungasan Clifftop Resort
IG: @waatu.bali
