Oliverra, the signature restaurant at Umana Bali, LXR Hotels & Resorts, has launched a new culinary chapter inspired by fire, memory, and the sun-drenched coasts of the Mediterranean. Perched on the cliffs of Ungasan, Oliverra’s new menu reimagines coastal dining with a focus on elemental cooking and regionally sourced ingredients.
Drawing influences from the tavernas of the Amalfi Coast, the spice-filled souks of the Levant, and the leisurely dining culture of the French Riviera, the refreshed concept highlights Mediterranean warmth and togetherness.
“Our goal was to bring the soul of the Mediterranean to Bali in a way that feels effortless but memorable,” said Ngurah Putra, Executive Chef of Umana Bali. “Each dish in our new menu carries the essence of the Mediterranean, brought to life through Bali’s local ingredients and our signature open-flame technique.”
At the center of the kitchen is the Josper grill, a Spanish charcoal oven fueled by locally sourced coffee wood. The grill delivers high heat while preserving moisture and adding subtle layers of smoke, creating dishes that are flame-kissed but not overpowered.
Shared Plates and Coastal Signatures
Designed for long lunches and lingering dinners, the new menu blends rustic charm with bold technique. Shared plates include:
Hokkaido Scallop Carpaccio with citrus emulsion, bee pollen, mandarin, and pistachio
Flamed Australian Striploin with bottarga, black garlic, and fennel bulb pesto
Marinated Yellowfin Tartar served with cured watermelon and ajoblanco
Bravas Oliverra, a take on Spanish confit potatoes with chorizo brava sauce and lemon aioli
The seafood offerings reinforce the coastal theme. Seafood Saffron Risotto pairs scallops and prawns in a rich, creamy base, while the Creamy Nero di Sepia features squid ink tagliatelle and clams in bold black-on-white presentation.
For meat lovers, the Braised Australian Beef Cheeks are slow-cooked and served with caramelized celeriac purée, baby carrots, red wine sauce, and dukkha.
Josper-Grilled Specialties
The open-flame Josper grill is central to several dishes on the menu:
Wood-Fired Australian Lamb Chops with Jerusalem artichokes, mint labneh, and sumac
Charcoal-Grilled Pork Tenderloin with apple purée and togarashi baby potatoes
Lobster Fideuà, a Valencian-inspired dish featuring bamboo lobster and oven-baked pasta paella
“We’re not just adding heat, we’re layering flavor,” said Angga Suarthama, Head Chef of Oliverra. “The coffee wood gives a soft aroma, warm, earthy, slightly nutty, that brings our open-flame dishes to life. It’s coastal cooking with character.”
Desserts and Coastal Cocktails
Desserts lean light and nostalgic. The Baklava is reinterpreted with pistachio ice cream, while the Coconut Meringue combines Arabica jelly, amaretto, and mascarpone cream for an aromatic finale.
The cocktail program draws from Southern European traditions, designed to complement the food and enhance the oceanfront setting. Highlights include:
Cantaritos with tequila and grapefruit soda
Raspberry Veil with gin, vermouth, and cranberry
Oaxacan Sunset, a mezcal-forward mix with pineapple and Aperol
Spicy Mule with jalapeño pickle, ginger beer, vodka, and lime
Italian Romance, blending yuzu and gin for a coastal aperitivo twist
With its renewed focus on fire, flavor, and Mediterranean storytelling, Oliverra offers a sensory dining experience where Bali’s natural beauty meets the soul of European coastal cuisine.
Oliverra
Umana Bali, LXR Hotels & Resorts
Jl. Melasti, Ungasan, Kec. Kuta Sel., Kabupaten Badung, Bali 80364
