The Pool Café & Bar at Padma Resort Ubud presents a Mediterranean-inspired dining concept shaped by open-fire cooking techniques and ingredient-focused dishes.
The menu highlights a selection of seafood and grill-based dishes, with items such as Flame-Grilled Octopus combining smoky flavours with citrus elements. Other offerings include Seafood Paella and Prawn Tagliatelle, which reflect Mediterranean influences through layered flavours and the use of quality ingredients.
The culinary direction is led by Chef Damian Pentelow, whose approach draws from “Braai,” a South African open-fire cooking tradition. This technique emphasises cooking over fire as both a method and a way to bring people together through shared meals, aligning with the communal nature of dining in Indonesia.
While rooted in Mediterranean cuisine, the menu is adapted through a local perspective, integrating global influences with the natural setting of Payangan. The dishes are designed to balance familiarity with variation, particularly through the use of fire-based techniques and seasoning.
The venue operates as a casual poolside dining space during the day and transitions into a more intimate setting in the evening, with the menu remaining consistent across both formats.
Padma Resort Ubud
Padma Resort Ubud Banjar Carik, Jl. Raya Bukiyan, Puhu, Kec. Payangan, Kabupaten Gianyar, Bali 80572
