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FOUR Seasons Resort Bali at Sayan has further elevated its expansive wellness and culinary offerings with the introduction of Sattvic-inspired soul food at its treetop restaurant, Ayung Terrace.
According to Resort Manager Gianni Costa said drawing on the diverse talents of its resident experts, the new wellness menu is a collaboration between Executive Sous Chef Wayan Sutariawan (Suta) and The Sacred River Spa team, whose Manager Faraaz Tanveer was awarded Asia’s Best Spa Manager in the 2020 Hall of Wellness Awards. The Resort is also launching a new chef-guided Picnic Adventure with live cooking at a private and scenic location in the valley, that’s accessible only to Resort guests.
“These new offerings reflect our team’s ongoing commitment to innovation and rejuvenation of the guest experience. The natural energy of the Sayan Valley inspires us every day, and embraces guests who join our popular day spa packages, the three-night Guided by Gratitude Retreat program, or simply those who come for an amazing lunch or dinner at Ayung Terrace,” said Gianni Costa.
Cocooned in the Sayan Valley, the 60-room sanctuary is renowned for unique experiences like the Sacred Nap, Sayan Valley Biathlon, Day in the Life of a Rice Farmer, and Balinese Chef’s Table at Sokasi cooking school. The Sattvic-inspired menu complements these activities and enhances the vegetarian selection available to guests. It’s available for breakfast, lunch and dinner at Ayung Terrace alongside the modern Indonesian a la carte menu, as well as In Room Dining.
Rooted in Ayurveda, ancient Sattvic philosophy has been recognised to promote longevity, immunity and mental clarity through healthy diet, mindfulness and exercise. A key characteristic of Sattvic cuisine is the absence of onion and garlic, which are not permitted as they are believed to stimulate the appetite and central nervous system. This presented a new challenge for Chef Suta, but he was up to the task – drawing on his 20 years as a chef including five years overseas gaining experience in Indian, Middle Eastern and European cuisines.
“As a chef, cooking without onion and garlic to support the flavour was really challenging and interesting,” says Suta, a Balinese native who is passionate about preserving forgotten recipes of his homeland. “I thought, ‘Wow, how can we make a tomato sauce for the pasta?’ But we played with different spices and found the right balance of seasonal ingredients and fresh herbs. I even have guests ordering from the Sattvic menu who are not vegetarian or following any kind of diet – they just love it. My next challenge will be to put a Sattvic spin on Indonesian dishes, I’m looking forward to that.”
To maximize flavor and nutrition, Suta handcrafts the majority of dishes from scratch using an abundance of organically-farmed fruits and vegetables; fresh and dried herbs; premium cheeses; local spices that calm the stomach such as turmeric, ginger, cardamom and cumin; whole grains, nuts and seeds. The result is uplifting yet comforting — the Sayan Valley on a plate.
“Highlights of the new menu include: Masala dosa, Sattvic taco, Beetroot and goat’s cheese salad, Mushroom and pearl barley risotto, Roasted pumpkin with cauliflower tabbouleh, Spinach ricotta pastizzi, Homemade semolina spinach fettucine with veggie meat ball and roasted tomato sauce,” Suta concluded. [traveltext.id]
