AYUNG TERRACE
at Four Seasons Resort Bali at Sayan
Upon arrival at Four Seasons Resort Bali at Sayan, guests are immediately captivated by its architectural marvel, seamlessly integrated into the awe-inspiring natural environment. The resort's entryway is bordered by a circular koi pond, appearing to levitate above the lush treetops of Ubud – an undeniable spectacle.
One level beneath the main lobby lies the resort's all-day dining venue, Ayung Terrace. Echoing the circular motif of the building, this restaurant offers uninterrupted vistas of the Ayung Valley, effectively merging the outdoor splendour with indoor elegance. Overseeing this culinary haven is Executive Sous Chef Wayan Sutariawan, affectionately known as Suta, who injects inventive flair into beloved Indonesian dishes sourced from various corners of the archipelago.
Guests can explore the à la carte menu, a showcase of opulent flavours and dishes such as bebek betutu, a 12-hour slowroasted whole duck infused with a myriad of spices; kerang dan abon, pan-seared scallops accompanied by a turmeric chilli sauce and chicken floss; and Lombok lobster embellished with an array of spices, morning glory and raw sambal.
Complementing the à la carte offerings is Ayung Terrace's Sattvic Soul Food selection. Rooted in Ayurvedic principles, the Sattvic philosophy champions vitality, immunity and mental clarity through a nourishing diet, mindfulness and physical activity. For this specialised menu, Chef Suta collaborates closely with the experts from the resort's Sacred River Spa, fashioning a wellness-focused culinary journey that harmonises with the holistic expectations of the guests.
Chef Suta's culinary creations are predominantly crafted from scratch, using wholesome ingredients like organically cultivated fruits and vegetables, fresh and dried herbs, premium cheeses and indigenous soothing spices such as turmeric, ginger, cardamom and cumin, alongside whole grains, nuts and seeds. Ayung Terrace at Four Seasons Resort Bali at Sayan
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