SIWA Lombok – LIF Bali
The F&B team is led by Scotsman Steven Todd as SIWA’s Culinary Director, who is supported by Chef Alit Wilantara. The duo curated SIWA’s menu, which centers around the fire, with dishes influenced by global flavors, like the Mediterranean and Middle Eastern. Fresh produce is paramount to the dishes, with ingredients sourced from local farmers in Lombok and neighboring Bali, from fish to fruit.
As for the food itself, plates are designed to share a family style, ranging from savory snapper croquettes, with shaved Parmesan cheese and lemon aioli to start with charred barramundi, burnt eggplant, curry laksa, fresh herbs picked, lemon and 42 days. Nebraska tomahawk sous vide dry-aged, served with Bordeaux juice, house salad, salt-baked garlic potato, café de Paris cream and focaccia for the main course. Not to mention the dessert, which includes the decadent chocolate ganache tart with chocolate crumbs, salted caramel gel and vanilla ice cream. Pair your meal with one of the internationally sourced wines available and creative cocktails, including the hugely popular Aperol spritz.
SIWA Clubhouse is a destination so beautiful you won’t want to leave, but from early next year you won’t have to, when a series of opulent cliffside villas are introduced for short breaks. and sales in January. The group’s other resort, KU Villas, is a five-minute drive away in the heart of Kuta Mandalika province, a convenient location that offers easy access to Lombok‘s best sights. The private estate consists of a cluster of one-bedroom rooms, some with private pools, two-bedroom family suites, and two-bedroom pool villas. If this resort’s many amenities don’t tempt you, its convenience will – in addition to an array of restaurants, this area is also home to the prestigious Mandalika Intercultural School, with which SIWA is proudly involved. The space is a student-centered community school that takes a modern teaching and learning approach to providing holistic inclusive education.