All this is good of course, but it’s actually just what we’d expect from this luxury brand, where food is always made with quality ingredients and you always feel better for eating it. We are used to checking in to a Six Senses Resort, eating amazing vegan food, then leaving with new commitments to drink infused water and make beautiful plant packed healthy food.
But Chef Wayan, how can we say… knocked it out of the park with his ‘Menu Nusantara’. The word ‘Nusantara’ sounds all mystical and magical to those of us not hailing from these parts but it’s actually the word the locals use for the Indonesian archipelago; a simple way to string all 17,508 islands together into one unity. The concept behind this menu is to showcase dishes from all over the country; in essence you get to go island hopping whilst sat at your table.
Dinner started with the arrival of a whole array of ingredients, accompanied by Chef Wayan who proceeded to pound them all together, into fresh sambals to accompany our meal. We’ve come to realise from our travels in this country that Indonesians are obsessed with sambal, and so they should be. These wonderful spice pastes, some cooked, some raw, are the nation’s mealtime condiments but vegans need to be aware as they commonly contain ‘terasi’, or shrimp paste. Lucky for us Six Senses Uluwatu is so darn vegan friendly that we could sambal until our hearts content safe in the knowledge that no shrimps had been pasted for us.
Fun fact, there are 6 sambals which regularly feature in the ‘Menu Nusantara’, whittled down from a whopping choice of over 100. They held a huge staff sambal tasting session and people picked their favourites to share with their future guests. Man we wish we’d been at that party.
Savour the aroma, delve in, then discuss which is your favourite with any passing member of staff who will definitely have an opinion on the matter.