The Parlour, the chic and enigmatic venue at The Edge Bali—a luxury villa resort perched atop Uluwatu’s cliffs—is redefining upscale casual dining with the launch of its exclusive Dim Sum and Sushi Program, debuting January 31, 2025. Timed to follow Chinese New Year celebrations, the new menu, crafted by Executive Chef Nyoman Suasa, blends Pan-Asian flavors with gourmet sophistication, offering guests a fresh twist on the venue’s signature mezze-style offerings.

Nestled within one of Bali’s most iconic destinations, The Parlour has long been a sanctuary for discerning travelers seeking refuge from the island’s tropical heat. Known for its panoramic views of the Indian Ocean, the venue defies traditional labels: it is neither restaurant nor bar, but a versatile social hub where guests sip rare whiskies, curated wines, and bespoke cocktails alongside globally inspired small plates. Now, Chef Suasa’s latest creations—featuring artisanal sushi, and inventive dim sum—add a vibrant new selections for the guests to indulge.

 

Highlights of the menu include Unagi Nigiri and Salmon Nigiri, alongside options like the Octopus Sushi Roll and plant-forward Vegetable Sushi Roll. Dim sum enthusiasts can savor classics such as Chicken and Mushroom Siu Mai or adventurous picks like Nori Dim Sum and Bao Salted Egg. For those seeking indulgence, the Kristal Caviar by Kaviari Paris—served with blinis, egg, and toasted brioche—anchors the gourmet selection. The menu also features shareable snacks like Spicy Roasted Nuts & Crackers, designed to complement The Parlour’s award-winning spirits list.

 

Guests can pair their meals with signature cocktails or explore The Parlour’s renowned whisky collection, all while soaking in the venue’s glamorous yet relaxed ambiance. Whether watching a sunset from the ocean-view terrace or enjoying a sports event in its upscale lounge, The Parlour continues to cement its reputation as Uluwatu’s ultimate destination for elevated, unconventional dining.

The Dim Sum and Sushi Program launches January 31, 2025. Reservations are recommended.