Heavenly Haven: Ombak, Alila Soori

Nestled between scenic rice fields and the glistening black sand of Bali’s rugged south west coast, Alila Villa Soori provides a luxurious haven for lovers, as well as model for sustainability, with a multi-award winning design that integrates the natural, physical & cultural elements of its environment.

With a wonderfully secluded location on the Tabanan coast, 20 minutes north of Tanah Lot temple, Alila Villas Soori creates a unique destination dining experience. Those in search of a romantic outing could start with an afternoon massage at the renowned Alila Spa, followed by Champagne cocktails at sunset on a daybed amidst the frangipani, and finish with a lingering candlelit dinner paired with fine wines. Another option, and one that I am
keen to try, would be to arrive for breakfast - comprised of an enticing 12-course tasting menu. We take a seat on the beach deck at Ombak restaurant
which overlooks the property. Buildings with sleek modern lines carved from local stone and recycled timber are fringed by well-manicured lawns, and make a vivid contrast to the untamed setting of craggy volcanic outcrops and black sand pounded by waves. The design of the open-sided restaurant, as with the rest of the resort, is elegantly simple so that nothing detracts from this glorious natural vista. Executive Chef, Dwayne Cheer, hails from New Zealand and previously presided over At.Mosphere Restaurant in Dubai, situated on the 122nd floor of the Burj Khalifa - the tallest building in the world. During his reign at the much acclaimed ‘highest restaurant in the world,’ he prepared food for the rich and famous, including royalty, so we know we are in good hands. He describes the menu as modern European, and his commitment to using as much local produce as possible means a constantly updated
tasting and a la carte menu. Ombak translates as waves in Indonesian, and Cheer explains that the sea is definitely an inspiration, with dishes that highlight seafood and light fresh flavours.

We start with a delicate Cucumber Gazpacho poured over a dollop of homemade yoghurt flavoured with honey, yoghurt, chives, a dash of chilli, and topped with a sprinkle of black caviar. The Seared Scallops that follow are sublime, soft plump morsels served with an excellent pomelo grenonblois – a sauce of browned butter, capers, parsley and lemon – infused with pomelo for a touch of delicious citrus sweetness. The Wagyu Beef Carpaccio is wrapped like a basket sprouting with peppery rocket, watercress and parmesan shavings. While our main of Pan Fried Mahi Mahi is served with a chewy brioche crust, a crunchy seafood croustillant and pureed peas ‘a la francoise,’ flavoured with mint, onion and pancetta. We opt for two desserts, one a refreshingly icy ensemble of mango passion fruit puree, fresh diced mango, mango sorbet and cookie crumble, known as Tropic Thunder. The other, a Chocolate Fondant filled with smoked peanut butter and served with swirls of salted caramel and a tart raspberry sorbet. Accolades for Alila’s sustainable approach to tourism are many, including a ‘Green Architecture Good Design’ award and Silver Certification by Earth Check. Eco-friendly design initiatives include the use of ndigenous volcanic rock and abundant plants to organically cool the flat roofed villas, as well as highly efficient water and lighting practices. Alila Villa Soori is also dedicated to supporting its local community through employment opportunities, commissioning of artwork and customised ceramic tableware by local artisans, and the support of village schools. A commitment to the environment is reflected in funding of programs such as the Tas Pasar (market bags)
campaign, a project that provides free reusable shopping bags for distribution to local small businesses. Alison

Ombak @ Alila Villas Soori | Banjar Dukuh Desa Kelating Kerambitan, Tabanan | +62 361 894 6388 | Open 7am - 11pm